Aldaco's Salsa de Mesa recipe

6 large red tomatoes
6 large jalapeño peppers, stemmed
1/2 white onion
10 chiles de árbol, or to taste
3 cloves garlic
1/2 bunch cilantro, lower stems removed
Salt

Roast tomatoes on a comal or cast iron fry pan until skins are dark and tomatoes are soft. Repeat with the jalapeños and onion. Roast the chiles de árbol over medium heat, turning them as necessary, and taking care not to burn them. (Be careful as they will smoke and make you cough!)

Place all roasted ingredients in a blender or food processor; add the fresh garlic and cilantro. Pulse briefly or use chopping mode until the mixture has a thick consistency. Do not allow the salsa to liquefy. Add salt to taste.

NOTE: Recipe can be halved.

Makes about 6 cups.

Source: Aldaco's Mexican Cuisine, San Antonio, Texas

Albertson's Krab Salad recipe

The Albertson's Krab Salad is some of the best Krab Salad around. You may not be able to run out to your local Albertson's but you can enjoy this at home. Look for bulk imitation crab that that is sold at many grocery stores, it is cheaper than the prepackaged kind.

2 pounds imitation Krab meat
1/3 cup sliced green onion tops
1/2 cup mayonnaise

Chop meat in small pieces. Wash green onion tops and slice onion. Combine meat, mayo, and green onions. Refrigerate for a couple of hours before serving.

I have seen this recipe listed at four different sites and all are identical.

Source: recipecircus.com from the Kopycat Recipes website

Albertson's French Bread recipe

The aroma of crusty French bread transports you to the picturesque sidewalks of Paris. Moist and chewy inside, with a sesame-studded crust, this bread pairs perfectly with cheeses, salads and soups.

1 1/4 cups warm water
1 packet active dry yeast
1 tablespoon C&H Pure Cane Granulated Sugar
1 tablespoon shortening, melted
1 1/2 teaspoons salt
3 1/2 cups flour
1 beaten egg
1 tablespoon sesame seeds

Pour warm water (105 to 115 degrees F) into a large bowl; sprinkle yeast over top. Stir in sugar, shortening and salt. Add flour, 1/2 cup at a time, until mixture forms a soft dough. Knead until smooth, about 5 minutes; leave covered with a tea towel in a warm place; allow to rise for at least 60 minutes or until doubled in bulk.

Heat oven to 350 degrees F.

Meanwhile generously grease a 9 x 5 x 3-inch loaf pan; punch down to press out air; place in pan. Allow to rise for about 60 minutes or until doubled in bulk.

Slash the top diagonally in two or three places, brush with egg, sprinkle with sesame seeds. Bake for 30 minutes or until golden brown. Bread will make a hollow sound when tapped.

Cooking Tips: French bread can also be baked on a flat sheet and shaped by hand. A one-pound loaf, rolled into a long shape and slashed diagonally along its length, is called a baguette, French for "rod."

Servings: 16

Source: Albertson's Website