by J. J. Cook
Recipes
HOT/SWEET PEPPER RELISH
5 green or red bell peppers (sweet)
5 jalapeño peppers
1 medium onion
11/2 cups distilled white vinegar
1/2 cup sugar or sweetener
2 teaspoons mustard seed
Wash the bell peppers well and trim to remove stems and seeds. Clean and cut stem ends from the jalapeño peppers. Peel, core, and wash the onion. Cut the peppers and onion into large pieces. Coarsely grind the peppers and onion together.
Add the ground peppers and onion mixture to vinegar, sugar, and mustard seed in a large pot. Bring the mixture to a boil over high heat. Reduce heat and cook at a low boil for about 30 minutes. Stir often to prevent scorching.
Refrigerate the relish in airtight containers. The relish can also be frozen for future use.
Makes about 2 quarts.
BACON-WRAPPED BANANA PEPPERS
20 banana peppers
3 packages cream cheese, softened
20 slices bacon
Preheat oven to 350.
Slice the banana peppers to open a side of each one. Remove all seeds.
Fill each pepper with cream cheese and then wrap each with a slice of bacon.
Place the peppers in a baking dish. Do not layer.
Bake for 1 hour or until the bacon is crispy.
Serves 5 people.
RED PEPPER FUDGE
5 cups of sugar
2 sticks butter or margarine
1 can evaporated milk
6 ounces unsweetened baking chocolate
1 jar marshmallow creme
2 teaspoons vanilla extract
1 tablespoon red chili powder
Bring to a boil the sugar, butter, and milk. Heat until the mixture begins to reach the soft-ball stage. Melt the chocolate separately. Combine the chocolate and the marshmallow cream. Add the vanilla and the red chili powder. Fold the two mixtures together. Pour into a pan lightly sprayed with cooking oil to prevent sticking. Allow to cool until firm.
Serves 6 people.