Phyllys Burr's Crab Dip

1/2 lb. fresh crab, flaked
3/4 cup mayonnaise
1 cup finely diced celery
4-6 green onions, chopped
1 can cream of mushroom soup
2 8-oz packages cream cheese
1 envelope Knox gelatin
3 T. hot water

Over medium low heat, blend soup and cheese until smooth. Take off heat. Dissolve gelatin in hot water and pour into the soup cheese mixture. Add remaining ingredients, stir and pour into a mold. Refrigerate 4 hours or overnight. A little oil or Pam in the mold will help it release. Serve with Ritz Crackers.

Burr Family Salsa

Really good with corn chips and beer, or on tostadas.

1 28-oz can diced tomatoes
1 medium chopped white onion
1 bunch chopped cilantro
1 small bottle Salsa Brava (Rosarita brand, if you can find it.)
1 T. vinegar
2 T. olive oil

Luis' Green Salsa

This salsa is amazingly captivating, especially on black beans and rice.

15 Serrano chiles, seeded (wear gloves)
1 bunch cilantro
1 bunch green onion
1 medium white onion

Chop the above all together until very fine. Put into a bowl and add:

2 T. lime juice
1/4 cup rice wine vinegar
1/2 cup olive oil
Salt and Pepper