Tomorrow we are celebrating my grandma and grandpa Pernsteiner's 60th Wedding Anniversary with a big picnic up in Medford, WI.  As a grandchild I am responsible for bringing chips or something of that nature.  So I decided to make two of my favorite things to go along with chips (or pretzels).  So, I thought I might share those recipes with you.

I originally got the Fresh Red Salsa recipe from a book Joel's sister, Ann, and her husband, Mark, recommended, Tamales 101. I have since adapted it a bit each time I make it and I can't remember if this is the original recipe or with some of my adaptations!

Fresh Red Salsa

2 cans whole tomatoes (28-oz)
1 large onion, minced
1 bunch cilantro, minced
¼ teaspoon ground cumin
¼ teaspoon season salt
¼ teaspoon garlic salt
1 teaspoon black pepper, freshly ground
¼ teaspoon powdered chicken stock
1 teaspoon oregano, crushed
2 tablespoons vinegar from canned jalapenos
2 fresh whole jalapenos, seeded and minced

Drain the tomatoes, reserving the juice, and chop coarsely. In large
bowl mix the tomatoes, the reserved juice, and all remaining
ingredients. Chill. Store in an airtight container in the coldest part of the
refrigerator (usually toward the bottom) for up to 1 week.

The Beer Cheese Dip recipe comes from Joel's aunt, Gail Rehberg.  She made it at one of the O'Brien's Labor Day gatherings and I was hooked!  I have since made it multiple times for my family and if I remember right is a favorite of my brother's wife, Sarah.  So, enjoy!

Beer Cheese Dip

2 8-oz packages of cream cheese
1 envelope Hidden Valley Ranch Dressing Mix
½ can beer
Shredded Cheese

Mix with mixer. Serve with potato chips or pretzels.