Home Made Jalapeno Jelly

• 1 cup chopped, cored and seeded sweet green peppers
• 1/3 cup chopped, fresh, seeded jalapeno peppers
• 1-1/2 cups apple-cider vinegar
• 6 cups sugar
• 1 bottle (6 ounces) liquid pectin
• Green food coloring (optional)

Directions

1. Combine sweet peppers, jalapeno peppers and vinegar in food processor. Whirl until pureed.

2. Scrape puree into medium-size saucepan. Stir in sugar. Bring to a rolling boil over high heat; boil 5 minutes. Remove saucepan from heat. Pour in pectin. Add food coloring, if desired. Stir for 2 to 3 minutes.

3. Following manufacturer's directions, pour jelly into sterilized 1/2 -pint jelly jars, leaving 1/4-inch of headspace at top of each; seal jars. Store jars in refrigerator up to 6 months. Makes eight 1/2-pint jars.

Welsh Rarebit

Contrary to most beliefs, there is no rarebit in Welsh Rarebit.

INGREDIENTS

• 4 tablespoons butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 2 cups milk
• 1 teaspoon Worcestershire sauce
• 2 cups shredded sharp Cheddar cheese

DIRECTIONS

1. In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
2. Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast

Banana Nut Bread

• 2 1/2 cups white sugar
• 1 cup shortening
• 3 eggs
• 1 1/2 cups mashed bananas
• 3 cups all-purpose flour
• 1 1/4 cups buttermilk
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
3. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean

Cream Cheese Pecan Pie

1. 1 (15 ounce) box Pillsbury(R) refrigerated pie crust, softened as directed on box
2. 1 (8 ounce) package cream cheese, softened
3. 1/3 cup sugar
4. 1/4 teaspoon salt
5. 1 teaspoon vanilla
6. 1 egg
7. 3 eggs
8. 1/4 cup sugar
9. 1 cup corn syrup
10. 1 teaspoon vanilla
11. 1 1/4 cups chopped pecans

2. Cooking Directions

1. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2. Heat oven to 375 degrees F. In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.
3. In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.
4. Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.

Yield: 8 servings

Blue Berry / Raspberry Tarts

Ingredients

• Nonstick cooking spray
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 1/8 teaspoon cayenne pepper
• 1/4 cup water
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 4 sheets frozen phyllo dough (9 x14-inch rectangles), thawed

Directions

1. Preheat oven to 375 degrees F. Lightly coat four 4x2x1/2-inch rectangular tart pans that have removable bottoms with cooking spray; set aside. In a small saucepan stir together 2 tablespoons sugar, the cornstarch, and cayenne pepper. Stir in water and half of the blueberries. Cook and stir over medium heat until mixture is thickened and bubbly. Fold in remaining blueberries and the raspberries; set aside.

2. In small bowl stir together 1 tablespoon sugar and the cinnamon. Place one sheet of phyllo on cutting board. Lightly coat with cooking spray; sprinkle with about 1 teaspoon sugar mixture. Repeat layering with remaining phyllo and sugar mixture, ending with cooking spray. With a sharp knife, cut phyllo stack in half lengthwise and crosswise, forming four rectangles. Ease rectangles into prepared tart pans.

3. Bake for 8 minutes or until phyllo is golden brown. Cool slightly; remove shells from pans. Spoon filling into shells just before serving. Serve warm or cool. Makes 4 servings

Lettuce And Ground Turkey Wraps

1/2 cup water
1/2 cup instant brown rice
1 tsp. sesame seed oil

1 pound 93%-lean ground turkey
1 tablespoon minced fresh ginger
1 large red bell pepper, finely diced
1 8-ounce can water chestnuts, rinsed and chopped
1/2 cup reduced-sodium chicken broth
2 tablespoons hoisin sauce

1 teaspoon five-spice powder
1/2 teaspoon salt
2 heads Boston lettuce, leaves separated
1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
1 large carrot, shredded

1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
3. To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps

Grilled Spicy Wraps

1. Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
2. Preheat grill to high heat. Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled. ( Best hot with sauteed' mushrooms and a green vegetable.)