* Exported from MasterCook * Jalapeno Jelly Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Jams And Jellies Volume 3, Dec. '98
Fruit Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 jalapeno peppers -- seeded and chopped
1 cup New Mexican red peppers -- diced
2 cups cider vinegar
4 cups sugar
6 ounces liquid pectin In a heavy 2 quart sauce pan over high heat, combine the peppers,
jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium
and simmer for 20 minutes, stirring every 5 minutes. Be careful not to
let the mixture boil over. Turn off the heat and add the pectin, slowly,
mixing well. Turn the heat on again to high and cook until the mixture
comes back to a boil. Then let cool. From TVFN/GRILLIN' & CHILLIN' SHOW #GR3625
From http://www.foodtv.com/rgrill/09-02.htm
Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Jalapeno Jelly (Tabasco) Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Jams And Jellies Volume 3, Dec. '98
Fruit Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 medium red bell peppers -- seeded and finely diced
2 medium green bell peppers -- seeded and finely diced
10 jalapeño peppers -- seeded and finely diced
1 cup cider vinegar
5 1/4 cups granulated sugar
1/4 cup TABASCO Green Pepper Sauce
1/2 teaspoon butter or margarine
1 pouch liquid fruit pectin -- (3 ounce) Prepare six 1/2-pint (1 cup) jelly jars. Check to be sure
they have no nicks, cracks or sharp edges that will
prevent an airtight seal or cause breakage. Wash jars,
lids or screw bands in hot, soapy water; rinse well.
Leave jars and lids in hot water until ready to use.
In 5-quart saucepan, combine peppers, vinegar, sugar
and TABASCO jalapeño sauce; add butter (to prevent
foaming during cooking). Over high heat, heat mixture to
a full rolling boil. Add liquid fruit pectin to pepper
mixture. Return to full rolling boil; boil exactly 1 minute,
stirring constantly. Remove from heat. Skim off any
foam. Immediately fill jars and seal as manufacturer
directs. Invert jars 5 minutes, then turn upright. After jars
are cool, check seals. Let stand at room temperature 24
hours. (Jelly may take up to 3 days to set). Label and date jars. Store opened jam in refrigerator to use
up to 3 weeks. Makes six 1/2 pints. From http://www.tabasco.com/html/recipes/jalap_jelly.html
Posted on FareShare 12-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Jerk-Spiced Roast Turkey Recipe By : Sun-Sentinel 11-19-98
Serving Size : 10 Preparation Time :0:00
Categories : Volume 3, Dec. '98 Carrots
Main Dishes Marinades
Onions Turkey Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- ***MARINADE***
1/2 med white onion -- finely chopped
20 scallions -- finely chopped
5 scotch bonnet chilies
OR
5 jalapeno chilies
1/4 c fine-chopped ginger root
2 tbsp fine-chopped garlic
1 tsp ground nutmeg
2 tsp ground cinnamon
1 tbsp fresh ground black pepper
2 tbsp ground allspice
1 tsp ground coriander
1/4 c fine-chopped fresh thyme
2 tbsp sugar
1/4 c soy sauce
1/4 c olive oil
2 tbsp cider vinegar
salt -- to taste
***ROAST TURKEY***
1 12 lb. turkey
salt and fresh ground black pepper -- to taste
4 carrots -- chopped
2 spanish onions -- chopped
1 bunch celery -- chopped
3 whole heads garlic, halved crosswise
6 bay leaves
2 tbsp whole black peppercorns
2 cups chicken broth -- (2 to 3) To make marinade:
Combine onions, scallions and chilies in a food processor. Add ginger
root and garlic; process to thick paste. Transfer to large nonreactive
bowl. Mix in remaining ingredients and set aside. To make turkey:
Rinse the turkey under cold running water. Pat dry. Loosen turkey skin
by gently easing finger under skin at the neck. Gradually work hand
under skin to loosen without tearing it. Season turkey with salt and
pepper. Place 1/3 marinade inside turkey. Gently place 1/3 marinade
under skin, being very careful not to tear the skin. Brush remaining
marinade all over bird. Transfer to nonreactive pan. Cover with aluminum
foil and refrigerate overnight. Place remaining ingredients including 2 cups stock in roasting pan.
Unwrap turkey and place on rack in pan. Roast turkey at 325F degrees
3-1/2 to 4 hours, basting frequently with pan juices and adding
additional broth if needed. When turkey is done, let stand 20 minutes
before carving. Strain pan juices and serve separately. Posted on FareShare 12-98 by Sally Schwartz <honns@gate.net> - - - - - - - - - - - - - - - - - -
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