Melissa's Pico De Gallo

• 6 Roma (Plum) tomatoes, diced
• 1 medium yellow onion, diced
• 1 lime, juice of
• 1 tablespoon minced garlic (I used jarred)
• 2 jalapeno peppers, diced (remove stems, seeds and membranes if you don't want heat)
• 1 bunch of cilantro, chopped
• salt

Mix all ingredients in a bowl;add cilantro and salt to taste. Place in refrigerator and allow to set for several hours. Serve with your favorite foods or chips.

This is not from anyone else's recipe.

Slow Cooker Potato Soup

• 4 cups of potatoes, peeled and chopped
• 3/4 cup of onions
• 4 cups of chicken broth
• 1/2 Tbsp. of salt
• 1/2 Tbsp. of pepper
• 4 Tbsp. of butter
• 1/4 cup of flour
• 1 1/2 cups of heavy cream
• 1/4 cup of sour cream
• Shredded cheese
• Bacon
• Chopped scallions

1. Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker. Set it to low for 6 hours or high for 4 hours
2. In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened. When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
3. Serve with shredded cheese, bacon and chopped scallions. Enjoy! 

Cook's notes: I substituted a can of cream of chicken soup and a little milk for the heavy cream. I made this recipe on the stove.

This is a video recipe from Tasty on Facebook. You can view it here.

Steak Sandwiches (Steak Escape Style)

• 6 Bolillo buns, split (any firm bread will work)
• 12 ounces thin-sliced, deli-style roast beef
• 6 slices Provolone cheese
• 1 large onion, thinly sliced
• 1 can mushrooms, drained
• 1 tablespoon butter or oil
• Montreal steak seasoning
• lettuce, sliced tomato, mayonnaise

1. Warm butter or oil in medium skillet. Saute onions until soft. Sprinkle with small amount of Montreal steak seasoning. Add mushrooms and warm together. Transfer to a bowl and set aside. 
2. Place 2 ounces of roast beef in skillet on one side. Let first side warm up and slightly brown. Meanwhile, place bread, cut side down, in skillet to warm. 
3. Turn beef and sprinkle with Montreal steak seasoning. Top with serving of onions & mushrooms and a slice of cheese. Warm until cheese is melted.
4. Remove bread from skillet and spread one piece with mayonnaise and top with lettuce and tomato. Place roast beef on other piece of bread. Serve with homemade fries sprinkled with seasoned salt.

Cook's notes: I add a small amount of water to my onions and allow it to evaporate to help my onions soften. I have used both prepackaged roast beef and deli roast beef. I like the fresh cut roast beef better and have it cut a little thicker so that I can tear into bite-sized pieces (like Steak Escape), following above directions.