Pineapple  Salsa






2 cups fresh pineapple, chopped

2 tablespoons fresh lime juice

1/2 cup cilantro 

1/2 jalapeno pepper, seeded and chopped 

1/2 teaspoon crushed red pepper flakes (or less for a milder taste)

salt to taste





Place all of the ingredients except for the salt in a blender or food processor.

Pulse until the ingredients are mixed but still chunky.


Transfer the salsa to a bowl.

Salt to taste and then cover and refrigerate it until ready to serve.


Makes 2 cups






Barbecue  Baked  Beans






4-16 ounce cans of pork and beans drained

8 slices of bacon cooked well done and crumbled

2 teaspoons of dry mustard (prepared mustard may be used) 

4 tablespoons of brown sugar 

1 red bell pepper cleaned and diced 

1 green bell pepper cleaned and diced

1 large onion diced   

1 cup of barbecue sauce (homemade or brand of your choice)  

1/4 teaspoon cayenne pepper (optional)






In a large saucepan, combine cans of drained pork and beans, cooked bacon,

mustard, brown sugar, red and green bell pepper, diced onion and barbecue sauce.


Cook over medium heat stirring occasionally making sure not to let stick for

approximately 30 minutes.


Reduce heat to low and allow to cook for approximately 45 minutes or

until peppers and onions are tender.


Servings depend on portion size.






Grilled  Baked  Potato






6 large Idaho Baking Potatoes

6 tablespoons olive oil

lemon and pepper seasoning








Wash potatoes well.


Tear foil large enough to wrap each potato individually.

Pour 1 tablespoon of olive oil in center of foil.

Sprinkle a generous amount of lemon and pepper seasoning over oil.

Roll potato in oil mixture and wrap in aluminum foil.



(Be sure to take all safety precautions when using an outdoor grill.)


Wrap and grill until tender.


To serve slice potato top across and lengthwise.  Press side of potato to open.


May be served with butter, sour cream and chives or grated cheddar cheese.


Serves 6





 Salem's Den  Salem 2004 and Beyond  

Created by Salem of