Friday, September 6, 2013

Jalapeno Jelly

We eat this on EVERYTHING.  It is a great sandwich spread, good with any meat or fish, and wonderful over cream cheese served with crackers.

White Silk Purse Jalapeno Pepper Jelly

3 cups finely diced peppers, seeded
(jalapeno, bell, red bell, pasilla, Anaheim, etc.)
6 cups sugar
1 ½ cups cider vinegar
1 T crushed red pepper flakes
red or green food coloring, if desired

Bring the above to a a good boil in a heavy bottomed pan.  
Add 2 pouches of CERTO and boil for 1 minute more.  
Add food coloring if desired for a more festive color.
Seal in sterilized half-pint jars. 
-- Water bath 10 minutes.--

Note:  Wear gloves when seeding peppers.  The "heat" in peppers is all in the seeds and ribs.  Remove them for a milder flavor.  I halve or quarter the peppers and use a teaspoon to remove seeds a ribs.  Often this process will induce coughing.  Its just the peppers doing their thing.  :)

Tuesday, September 3, 2013

Stuffed Pepper Soup

I have searched for this recipe to give credit.  I'm pretty sure I found it online, but I know not where.  It is FABULOUS tasting and easy to make. I put the rice on to cook first and then start the rest. By the time the rice is needed, it's ready. This is an easy recipe to cut in half if you need less soup, but it keeps well and we love the leftovers for lunches.

Stuffed Pepper Soup

2 pounds ground beef

2 teaspoons salt

1 teaspoon pepper

1 small onion chopped

1 teaspoon minced fresh garlic


2 quarts Beef Broth

4 cans (8 ounces) tomato sauce

1 can (28 ounces) diced tomatoes, un-drained

3 cups cooked rice

2 cups chopped peppers (any mix is fine, green, red, black, yellow, orange, Anaheim, etc.)

1/4 cup lightly packed brown sugar


In a Dutch oven, cook beef with salt, pepper, onion and garlic over medium heat until no longer pink; drain.

Stir in the remaining ingredients; bring to a boil.

Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.

Optional:  top with cheese to serve
Yield: 12 large servings