6/9/08

Pepper Jelly

1 1/2 c. red wine vinegar
6 c. sugar
1/2 c. bell pepper (ground)
1/2 c. hot pepper (ground)
1 c. white raisins
1 box sure gel

Grind the peppers and raisins in a blender before cooking the pepper jelly--you need 1/2 c. of each kind of pepper once they are ground

In a sauce pan mix vinegar and sugar. Cook until sugar dissolves, then add the peppers, and raisins and bring it to a boil--then add the sure gel and cook for 3 mins.

approx. 7-8 small jars (decorative) per batch

You can use any peppers you want depending on how hot you want the pepper jelly. I use some sweet peppers and some hot peppers. (bell peppers, green or red, for the sweet and any pepper that is hot for your hot peppers)

What we eat our pepper jelly with:
***beans
***meat
***pour a jar over a block of cream cheese and serve it with crackers (a great appetizer)

6/3/08

Macaroni & Cheese

8 oz small elbow macaroni
2 C lg curd cottage cheese
1 C sour cream
1 egg lightly beaten
3/4 tsp black pepper
2 tsp Dijon mustard
2 1/2 C sharp cheddar cheese

Cook macaroni according to package instructions.
Meanwhile, in large bowl combine remaining ingredients except 1/2 C of cheese.
Drain macaroni thoroughly and toss with cheese mixture in bowl.
Turn evenly into buttered 8X8X2 baking dish.
Top with remaining cheese and bake uncovered at 400 for 30-35 minutes.

Chicken Curry

3 1/2 lbs chicken (boiled)
3/4 C butter
2 lg chopped onion
1 1/2 tsp cinnamon
1 Tbs ginger
2 Tbs cumin
1 tsp tumeric
1/4 tsp red pepper
1/4 tsp coriander
1 Tbs curry
2 chopped tomatoes
3-4 chopped carrots
2 chopped green peppers
1 C water (more if required)

Melt butter in large skillet; add onions and cinnamon.
Cooke rover med. heat until onions are brown; add remaining spices, tomatoes, carrots, and green peppers.
Stir constantly until vegetables are cooked.
Add chicken (boiled) and water.
Mix well to evenly disperse spices.
Simmer at least an hour.
Keep covered.
Serve over rice.

Condiments: peanuts, coconut, cashews, bell pepper

Chicken and Pineapple Rice

4 chicken breast halves cut in 1/2 " strips
16 oz pineapple tidbits
3/4 C uncooked rice
1/2 tsp. salt
1/2 C chopped green pepper
1 C finely chopped gingersnaps (20 cookies)
1/4 tsp salt
1 egg
1 Tbs water

Drain pineapple, reserving juice. Set pineapple aside.
Add enough water to pineapple juice to make 1 3/4 C.
Stir together juice mixture, rice, 1/2 tsp salt.
Bring to a boil; reduce heat; simmer covered for 18 minutes.
Remove from heat; stir in pineapple & green pepper.
Let stand, covered for 5 minutes.

Meanwhile, lightly coat a 15X10X1" baking pan with nonstick cooking spray.
In a shallow dish combine gingersnaps and 1/4 tsp salt
In another bowl, use a fork to combine egg & 1 Tbs water.
Dip chicken pieces into egg mixture then into gingersnap mixture to coat.
Arrange chicken in a single layer in prepared baking pan.
Lightly coat chicken with nonstick cooking spray. Bake, uncovered, 18 minutes at 400.
Serve chicken strips with rice.

Cheesy Chicken Roll-Ups

8 large chicken breast halves
6 oz cheddar cheese
1 C crushed cheddar cheese crackers
4 1/2 tsp taco seasoning
1/4 C butter, melted

Pound chicken in to 1/4" thickness. Place cheese on each chicken breast half. Fold long sides of chicken over cheese. Combine crackers and taco seasoning. Dip chicken in melted butter then roll in cracker mixture. Place in greased 9X13 dish. Cover and bake at 400 for 40-45 min.

Chicken au Champagne

4 chicken breast halves
1/4 C flour/chopped pecan mixture
1 tsp salt
1/2 tsp pepper
1/2 C butter
1/2 lb sliced mushrooms
1 C light cream
1/2 C champagne

Flatten chicken breasts.
Mix flour, pecans, salt, and pepper; roll breasts in mixture.
Brown chicken in butter over medium heat.
Add mushrooms, cover, and cook on low heat for 10 minutes.
Drain off butter, add cream, and simmer for another 10 minutes.
Transfer chicken to serving platter.
Add champagne to liquid in skillet.
Bring to a rapid boil and stir until creamy. If sauce becomes too thick add a little milk.
Pour champagne liquid over chicken and serve.