1/2 c Chopped hot peppers

1 1/2 c Chopped green peppers

1/2 c Vinegar

Blend. Strain. Add vinegar to make 3 cups. Bring to boil. Add: 1 package Sure-Jell. Add 5 cups sugar, all at the same time. Bring to a boil and stir constantly until it won quit boiling. (Mary Alice says that when you start stirring, it will quit boiling– Keep stirring until it keeps boiling.) Add a few drops of food coloring–red or green. Skim, Pour into jars, cool and seal with wax. Serve with cheese and crackers as an appetizer.

—–QUINCE JELLY GLAZE—– 1 t Minced Garlic

1 tb Unsalted Butter

1/2 c Quince Jelly

1 tb Freshly Chopped Rosemary, or

1 t Dried Rosemary

1/4 ts Freshly Cracked Black Pepper

Salt to Taste —–BROILED LAMB CHOPS—– 8 Lamb Rib Chops, 1″ thick

Quince Jelly Glaze: In small saucepan, saute garlic in butter over medium heat. Add jelly, rosemary, pepper and aslt. Mix well. Cook, stirring constantly, until jelly has just melted. Remove from heat and set aside. Broiled Lamb Chops: Preheat electric broiler. It is not necessary to preheat a gas broiler. Arrang chops on rack in broiler pan. Generously brush top side of each chop wtih half the glaze. Broil chops 3-4″ from the heat for 6 minutes until browned. Turn chops over. Brush with remaining glaze. Broil for 4-5 minutes until done to your liking. Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

24 ounces prime bone

–in short tail ribeye –chipotle paste– 8 cloves roasted garlic

6 tablespoons chipotle powder

6 tablespoons kosher salt

1 tablespoon coarse ground black pepper

6 tablespoons peanut oil

–jalapeno jelly– 4 jalapeno peppers — seeded and chopped

1 cup new mexican red peppers — diced

2 cups cider vinegar

4 cups sugar

6 ounces liquid pectin

Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered.

Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 minutes.

Chipotle Paste:

Mix all ingredients in a bowl to form a paste.

Jalapeno Jelly:

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. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

3 tbsps reduced fat peanut butter

3 tbsps strawberry jam

1 lb Frozen Bread Dough — thawed

Prepare two baking sheets with cooking spray; set aside. In a small bowl, combine peanut butter and jam; set aside. Divide dough into sixteen equal pieces. It takes two pieces of dough to make one spider. To make spider, take one piece of dough, on a lightly floured surface, divide this piece into four equal pieces for spiders legs. Roll each of these pieces into thin ropes, each being eight inches long. Lay each of these ropes, parallel and equal in length to each other, half inch apart onto prepared baking sheet. For the spiders body, divide a second piece of dough, one twice as large as the other. On a floured surface, pat larger piece of dough with the palm of your hand to flatten. Place two teaspoons peanut butter and jam mixture onto center of circle. Bring ends of dough up together and seal seams. Gently roll this piece of dough into a ball; set aside. Roll smaller piece of dough in a round ball (this will be the spiders head). Place peanut butter filled body and head centered on top of the four ropes of dough. The spider should now have eight legs. FInish with remaining pieces of dough to make eight spiders. Let rise until doubled in size, one hour. Bake in a 375 degree oven for ten minutes, or until golden brown.

1 (8-lb) cooked boneless ham

1 1/2 c Grape jelly

1/2 ts Dry mustard

1 tb Prepared horseradish

Heat ham as directed on label or at 325F 1 1/2 hours. Remove from oven and score, cutting diagonal lines 1/2-inch deep and 1-inch apart. Cut across lines to form diamond shapes. Combine jelly, mustard and horseradish. Spoon mixture, small amounts at a time, at intervals, over ham throughout remainder of baking. Increase temperature to 425F and bake until ham is browned and glazed, about 30 to 45 minutes. (C) 1992 The Los Angeles Times

4 lg Green Peppers, Seeded And

-Diced Small 1/2 c Vinegar

1 tb Cayenne Pepper (Scant Or To

-Taste) 6 c Sugar

1 c White Vinegar

1 pk Certo (Or Bottle)

3 To 4 Drops Red Or Green Food

-Coloring Put the first two ingredients in a blend and blend well. Pour the vinegar and peppers into a kettle and add the next 3 ingredients and bring to a boil. Boil for 7 minutes and remove from the heat. Coll for 2 minutes and add the last 2 ingredients. Seal in Jelly Glasses and serve the next time you have a barbecue or with meat.

1 1/2 pt Milk

1 Strip lemon peel

1/2 oz Prepared dried carrageen *

1 tb Sugar

1 Egg

2 Sticks rhubarb **

4 tb Rosehip or redcurrant jelly

*Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavour a jelly or thicken a soup. If you gather your own fresh, you will need about 2 oz to set a pint of milk. Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar. **Rhubarb sticks should be sliced and lightly poached with additional sugar. Bring the milk to the boil with the lemon rind. Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon. Add sugar. Allow the mixture to cool until it is at blood temperature (100 F, 40 C). Whisk the egg till frothy and then whisk in the warm milk until smooth. Pour the mixture through a sieve into a cold-wetted ring-mould. Then put it in the fridge to set - it will only take about 1/2 hour. Run hot water over the outside of the mould and turn out the jelly. Fill the middle of the ring with a ladleful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water.