Sally's Sausage Dip

3lbs. of Hot Jimmy Dean Sausage
3 lbs of cream cheese
1- 24 oz. container of sour cream
1 large can diced Jalapenos (Ortega Brand)
2 large cans diced green chiles
1 large onion diced
1 large bell pepper diced
1 large tomato diced

Brown Sausage in large frying pan (do not drain grease) add all of diced ingredients and continue
cooking 10-15 minutes longer.

Mix cream cheese, sour cream and sausage mixture in a large pot or crock pot and simmer until well blended. The longer it sits the hotter it will be, so it's good to cook it the night before.

*This is a huge batch, so I would only make a 1/3 of the recipe for a normal size batch.
*For a milder version, use mild sausage and omit the jalapenos
(I've also seen a version where you use Rotel instead of all the veggies, so if you're short on time, you might want to try that.)

Our neighbors give us this dip with some tortilla chips every Christmas and we look forward to them coming!  It's really tasty!

Bhone Badaam (Spicy Indian Almonds)

2 tsp ground cumin
2 tsp-2 T cayenne pepper
1 tsp salt
1/2 c. veg oil
About 3 c. whole, unblanched almonds
1/4 c. water
2 T lemon juice
1/4 c. sugar

Combine spices.  Set aside.  Heat oil in a large skillet.  Fry almonds, stirring, about 5 minutes.  Drain in sieve.  Heat water, lemon juice, sugar in saucepan to dissolve.  Boil rapidly about 4-5 min.  Take off heat, stir in nuts.  Spread on baking sheet.  Sprinkle spices.  Cool.

Picante Sauce

In blender combine:
2 large tomatoes
1/2 cup chopped onion
2 cloves garlic
1-2 canned jalpeno chilies (for hot sauce) or 1 can (4 oz.) whole green chilies (for mild sauce)
---reserve liquid

Blend until pureed. Heat 2 Tablesp. oil in small saucepan. Add tomato mixture plus:
1 tsp. liquid from canned chilies
1/2 tsp. crushed dried oregano
1/2 tsp. salt.

Bring to boil, cook gently 10 min. then remove from heat. Let stand 2 hours.
Makes 1 1/2 cups
Use as many jalpenos as your taste desires