Tuesday, August 26, 2008
Monday, August 18, 2008
Saturday, August 16, 2008
2 Dozen Large Jalapeno Peppers
1 lb of SHIMECAS ITAILIAN SAUGAGE OR BOGOULIAS Cooked
3 CUPS OF SHREDDED PARMASEAN CHEESE
2 BRICKS OF CREAM CHEESE
AND MINCED GARLIC TO TASTE
Slice peppers in half, clean out insides, mix remaining ingredients together and stuff inside pepper halves, bake for 20 minutes in a 375 degree oven. Serve with ranch dressing as a dip on the side.
This recipe is so good and simple. It takes a little time to get it prepared unless you have help, but it is well worth it and perfect for a football season half time snack.
It came from my husband's cousin's wife, Debbie. I substitute any italian sausage that I like as I am in the country and don't have this brand available.
1 cup chopped green pepper (about 2)
½ cup chopped sweet red pepper (about 1)
3 cups chopped onion
3 cups chopped celery
¼ cup salt
3 ½ cup sugars
2 cups white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
Chop all vegetables with a food processor, place in plastic bowl and sprinkle with ¼ cup salt let stand 4 hours. Drain thoroughly in colander, squeeze with hand to get all liquid out of veg. Combine sugar, vinegar, celery seed and mustard seed. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables. Simmer 10 minutes; add a few drops of green food color. Pack into jars to within ½ inch of top. Put on cap, screw brand firmly tight. Process in boiling water bath 10 minute. Yield: 5-6 pints.This is another recipe from my mother in law, Doris. It is an old recipe from her old Ball canning book. It's not in any of my canning books and I could not find relish recipes anywhere on the web with celery. It's a wonderful recipe worth sharing and a great way to make use of all those cucumbers coming out of the garden. Enjoy!
2 green bell peppers
2 red bell peppers
10 cups chopped onions
10 cloves garlic
4-5 yellow banana pepper or 1 cup chopped jalapenos
1/2-3/4 cup sugar
2 cups vinegar
8 teaspoons pickling salt
2 teaspoons black pepper
2 large cans tomato paste
Simmer 1 1/2 hr, stirring often, at the end of cooking time add 1/2 bunch of cilantro if desired.
Jar and process, 35 minutes for pint jars and 45 minutes for quart jars.
Makes 17 pints
This recipe came from my mother in law, Doris. She got it from her Canadian friend Fran.
We use less sugar and more jalapenos. Either way it is delicious and a great way to make use of all those garden tomatoes.
We use this salsa in place of rotel for a cheese dip, also added to mashed avacados with lime juice for guacamole and my hispanic friends like to eat it on rice. And of course, it's used as a dip for tortilla chips or topping on other mexican dishes.