CareOregon SPIRIT

And the winners are ...

First Place

Thanks to the generosity of so many of you, we had another very successful day of fund raising on July 17 for the National Brain Tumor Society.

The salsa contest was another in a series of fund raising events held throughout the year for the National Brain Tumor Association in memory of our former staff member Becky Crain.

We raised $591 on the salsa competition and the sale of jeans day stickers.  We thank those who took the time to contribute salsa entries and share their recipes, including employees Stephanie Hayes, Nicole Ready, Julia Pirani, Leslie Ross, Jessica Sauceda  and Beatrice Yanazzo, as well as CHEA member Kay Dickerson.

We congratulate the first and second place salsa winners:

One night at Marriott Courtyard

$50 Fred Meyer gift card

We give special thanks to the and , and to and the for their generous donations and help with the salsa table!

Roasted Red Salsa Wins First Prize!
Jessica Sauceda was the first prize winner in our
annual salsa contest for her delicious roasted red
Roasted Red Salsa

Tomatoes (about 7 soft whole, and another 4 to stew or you can substitute canned tomatoes)
Garlic (about 6 cloves)
Onion (2 large white onions)
Jalapenos (about 6 peppers with seeds removed, depending on how hot you like it).


Stew 4 tomatoes until fork tender.

Roast remaining tomatoes, onions, jalapenos until well charred. (Only lightly roast garlic, or it will be bitter.)

Add ingredients to blender or food processor and pulse until well blended.

Add salt to taste and about 2 teaspoons of cumin.

At this point taste and make your decision to add another jalapeno if needed. Refrigerate and enjoy.

Avocado Feta Salsa
Leslie Ross took second place in this year's
salsa contest for her colorful and delicious
avocado feta salsa.

Avocado Feta Salsa

4 plum tomatoes
2 ripe avocadoes, peeled, pitted and chopped
½ cup chopped red onion
2 cloves garlic, mined
2 tablespoons snipped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons olive oil
2 tablespoons red or white wine vinegar
½ pound crumbled feta cheese

In a bowl, gently stir together tomatoes, avocado, onion and garlic.

Mix in parsley and oregano.

Gently stir in the olive oil and vinegar. Then stir in feta.

Cover and chill for two to six hours.