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Hot Pepper Jelly
Hot Pepper Jelly Jeanne L. Holley
¼ c. ground hot peppers (4 jalapenos)--handle with
gloves on!
3/4 c. ground bell peppers (about 3 large peppers)
1 1/4 c. brown vinegar
6 1/2 c. sugar
1 small bottle Certo
Mix first four ingredients and bring to hard boil;
let boil for 10 minutes; skim if necessary. After
tasting to see if juice is hot enough with pepper,
add Certo. Pour into hot jelly glasses.
(For prettier jelly, strain through jelly bag
and add a few drops of green cake coloring.)
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# Hot Pepper Jelly
*Recipe from the kitchen of Jeanne L. Holley*
## Ingredients
- 1/4 cup ground hot peppers (4 jalapeños) — handle with gloves on!
- 3/4 cup ground bell peppers (about 3 large peppers)
- 1 1/4 cup brown vinegar (apple cider vinegar)
- 6 1/2 cups sugar
- 1 small bottle Certo
## Instructions
1. Mix the first four ingredients (ground hot peppers, ground bell peppers, vinegar, and sugar) and bring to a hard boil.
2. Let boil for 10 minutes; skim if necessary.
3. Taste to see if the juice is hot enough with pepper.
4. Add Certo.
5. Pour into hot jelly glasses.
6. Optional: For prettier jelly, strain through a jelly bag and add a few drops of green cake coloring. -
Stuffed Peppers
Stuffed Peppers
12 green bell peppers 28-ounce can tomato sauce,
2 pounds ground beef divided
2 cloves garlic, minced 1 tablespoon salt
1 onion, chopped ½ teaspoon black pepper
2 cups cooked rice 2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
Slice off the stem end of peppers and reserve for another use. Remove
the seeds and membranes from the peppers and rinse peppers inside and
out.
To parboil, use the microwave as follows. Place 4 peppers at a time
face down on a dinner plate, cover with a microwave cover and microwave
on high for 3 minutes. Repeat with remaining peppers. Place peppers face
up in a baking dish just large enough to accommodate all 12 peppers.
Meanwhile, brown ground beef in a large skillet with onion and garlic.
Drain off fat. Add rice, half of tomato sauce, salt and pepper; stir and heat
until well combined. Quickly stir in the cheese.
Fill each pepper with the beef mixture. Pour the remaining tomato
sauce evenly over the peppers and cover the baking dish tightly. Bake for 45
minutes, then uncover and bake for an additional 15 minutes. Makes 12.
Source: http://www.busycooks.about.com.
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# Stuffed Peppers
## Ingredients
- 12 green bell peppers
- 2 pounds ground beef
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 cups cooked rice
- 28-ounce can tomato sauce, divided
- 1 Tbsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese
## Instructions
1. Preheat oven to 350 degrees.
2. Slice off the stem end of peppers and reserve for another use. Remove the seeds and membranes from the peppers and rinse peppers inside and out.
3. To parboil, use the microwave as follows. Place 4 peppers at a time face down on a dinner plate, cover with a microwave cover and microwave on high for 3 minutes. Repeat with remaining peppers. Place peppers face up in a baking dish just large enough to accommodate all 12 peppers.
4. Meanwhile, brown ground beef in a large skillet with onion and garlic. Drain off fat. Add rice, half of tomato sauce, salt and pepper; stir and heat until well combined. Quickly stir in the cheese.
5. Fill each pepper with the beef mixture. Pour the remaining tomato sauce evenly over the peppers and cover the baking dish tightly.
6. Bake for 45 minutes, then uncover and bake for an additional 15 minutes. Makes 12. -
Ever Ready Slaw
EVER READY SLAW
2tablespoons celery seed 2 med. head of cabbage
4 cups of sugar 2 tablespoons of salt
2 cups of viniger 3 red mangoes
1 cup of water 3 green mangoes
2 stalks ofcelery 4 carrots
Boil 5 minutes celery seed, sugar, viniger, and wa-
ter. Keep in ice box over night. Next morning cut cab-
bage, sprinkle salt, and let set for two hours. Then
squeeze out salt brine. Cut mangoes, celery, and carrots,
and mix together. Pour viniger mixture over and let set
in ice box for 12 hours.
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# Ever Ready Slaw
## Ingredients
- 2 Tbsp celery seed
- 4 cups sugar
- 2 cups vinegar
- 1 cup water
- 2 stalks celery
- 2 medium heads of cabbage
- 2 Tbsp salt
- 3 red mangoes (bell peppers)
- 3 green mangoes (bell peppers)
- 4 carrots
## Instructions
1. Boil celery seed, sugar, vinegar, and water for 5 minutes. Keep in refrigerator overnight.
2. Next morning, shred cabbage, sprinkle with salt, and let set for two hours. Then squeeze out salt brine.
3. Finely slice mangoes (bell peppers), celery, and carrots, and mix together with the cabbage.
4. Pour vinegar mixture over and let set in refrigerator for 12 hours.
Editors Note: "Mangoes" are a regional Midwestern term for bell peppers, not tropical fruit. 3 red + 3 green bell peppers.