Peach Jala-Habanera Jam

This jam is so good. Dave says it's his all time favorite. We love it with cream cheese and crackers, or in a glaze for chicken wings. If you like hot pepper jelly, this is sure to become your new favorite too. I used frozen peaches in place of apricots. Either will work nicely, but frozen fruit is just superior to using fresh with jellies. Also, please use RED jalapeños. It makes a real pretty colored jelly. Using green jalapeños creates a brownish cast to the jelly. Still tastes fine, but just not as pretty to look at. 

4 c frozen, sliced peaches (or apricots), chopped up in mini food processor

3/4 cup white vinegar

2 cups granulated sugar

4 finely chopped fresh RED jalapeños 

2 med. size fresh yellow bell peppers, finely diced

1 fresh habanera pepper, chopped, optional, for extra heat (I prefer it without)

1 tsp butter

1 pouch of powdered pectin (Sure-Jell)

Wash and sterilize jars and keep them hot until jelly is ready. Place boiling water canner with jar rack insert on burner with enough water to cover your jars once they are filled. Turn burner on high and begin boiling. (I always have extra water ready to boil in case I need it to cover the jars.) Also, place lids in water and boil; then reduce heat to keep them hot and sterile without melting the rubber seals. Just before jelly is done (about 5 minutes before), remove jars from boiling water, and place on CLEAN towel to drain. 

Note: to prevent cloudy mineral discoloration of jars, you may place two teaspoons of white vinegar in your canner water and in the water you are using to boil your jars.

Always use gloves when handling hot peppers. 

In large pan, (I use a large Dutch oven sized pan to prevent boiling over), combine apricots, chopped peppers (jalapeno, orange or yellow bell, and habanera), white wine vinegar, butter, and sugar. Stir. Bring to a full boil for 1minute, stirring constantly. Add powdered pectin and return to boil. Boil rapidly for 1-2 more minutes. 

When done, remove from heat. Scoop off any foam. Have jars ready. Using a canning funnel, scoop jam into jars within 1/2 and 3/4 inch of rim. Using a CLEAN wet towel or paper towel, wash off the rim of each jar. (If any jelly gets on the rim, it will not seal.) Then dry rim. 

Take sterilized lids and rings out of the pan of hot water, and cap each jar. Screw on the ring. Using the tongs, place each capped jar into the boiling water canner (on top of rack). Once all jars are loaded, check the water level. If additional water is needed to cover the jars with at least an inch or two of water, pour boiling water in.

Once the water in the canner is at a rolling boil (meaning you can't stir the boiling water down) time the boil for at least ten minutes. Never use larger jars than pints for canning jelly as one cannot ensure that the internal temperature reached is sufficient in the water bath method. 

Once time is up, turn off heat, and carefully use canning tongs to remove each jar (keeping each upright) and place the jars on a dish towel covered counter. Leave a little space between each jar. If you want to lay a paper towel over them to dry up the water on the lids that's fine, but don't touch the lids. Allow them to seal on their own. You will begin to hear them pop. Some take longer than others, but don't move them. Let them sit undisturbed for 12 hours. 

Any that may not seal should go into the refrigerator and be used within a couple of weeks.

Pepperoni Rolls

These were an instant hit, and easy to make.

Yield: 36

1 bag (36 count) frozen dinner rolls

pepperoni slices (about 230)

2 cups shredded mozzarella cheese

Arrange frozen rolls on a large sheet cake pan or platter. Allow space between the rolls.

Cover with paper towels or kitchen towel, and thaw at room temperature for 1 hour.

When rolls are softened, flatten a roll in palm of hand. Arrange 6-8 slices of pepperoni in the roll. Add small amount cheese.

Fold sides up to cover pepperoni and roll into a ball or oval shape. Place on a parchment lined baking sheet. Continue doing same with all of the rolls. When arranging on baking sheets, keep about 3 inches between each pepperoni roll. Cover with kitchen towels and allow to rise at room temperature for about 4 hours.

Bake @ 350 degrees until rolls are light golden brown.

Remove from baking sheet onto a paper towel lined plate to drain grease from the bottom, if necessary (I did not need to do this). Allow to set for about 2 minutes, and then transfer to a cooling rack.

Store in an airtight container or wrap individually in cling wrap.

Country Pork 'n' Sauerkraut

This recipe came from a cookbook I picked up at Goodwill . . . Taste of Home Grandma's Favorites cookbook. Lots of mighty good looking recipes in that book. This recipe is very much like my other pork steak and sauerkraut recipe, but this one has a few more flavors in there to tempt the tastebuds. We like it even better than the other recipe. 

Adjust the ingredients to accommodate the amount of pork you purchase, and the sauerkraut (see note below).

Ahh . . . so many cookbooks . . . and so many recipes waiting to be tried.


2 lbs country-style pork ribs (I used pork steaks, and more of them)
1 med onion, cut in short slices
1 Tbs vegetable oil
1 can (14 oz) sauerkraut, undrained*
1 cup applesauce
2 Tbs brown sugar
2 tsp caraway seed
1 tsp garlic powder
½ tsp pepper

In a Dutch oven, cook the pork and onionskin oil until the pork is browned and onions are tender. Remove from the heat.

Combine remaining ingredients and pour over the pork. Cover and bake @350º for 1½-2 hours. 

*I never use sauerkraut in a metal can, so I purchase it either in a bag or a jar which usually has higher contents. I just adjust the ingredients to accommodate the higher amount of sauerkraut. You really don't need exact amounts of anything.

Awesome Mashed Potatoes

5-6 medium potatoes

1 c. sour cream

1/2 c. butter

4 oz. cream cheese

1-2 tsp. Onion Powder

1-2 tsp. Garlic Powder

Fresh Ground Black Pepper

Salt

Wash and cube potatoes (peel if desired). Place in a pan & cover with water. Cook until tender then drain.

To the potatoes, add sour cream, butter and cream cheese. Mash with a masher, incorporating well. Add onion powder, garlic powder, salt & pepper. Mix well.

Pizza Sauce

We used this recipe for our pizza party up north. I believe tomato sauce as a general rule should not cook for hours, as some recipes suggest. The freshness is lost in my opinion. So I suggest you simmer it for just 30 minutes.

4 Tbsp olive oil

2 Tbsp butter

1 c onions, chopped

1/2 tsp celery salt

3-4 clove garlic, minced

28 oz tomato puree

4 Tbsp grated Parmesan cheese

2 tsp dried basil

2 tsp dried oregano

1 tsp kosher salt

1/2 tsp brown sugar

1/2 tsp black pepper

2 small bay leaves

2 tsp fennel seeds

1/3 c dry white wine

In a large skillet, melt butter with the oil. Add onion and garlic; sauté until soft and transparent. Add tomato puree and stir until smooth. Add remaining ingredients and simmer, 30-60 minutes. Remove bay leaves and spread sauce on your prepared pizza dough.

Dream Whip Topping

If your recipe just calls for the dry Dream Whip mix, as in my Italian Lemon Cake, simply omit the water, and use vanilla powder. Just stir to combine the ingredients, and continue with your recipe as if you had the original product.

This recipe is the equivalent of one entire box (or 2 packets) of the product no longer in production.

½ cup dry powdered milk

½ cup cold water

3 Tbs sugar

½ tsp vanilla or vanilla powder

Combine powdered milk and cold water. Whip until soft peaks form, about 4 minutes on med-high. Add vanilla. Mix again until stiff peaks form, about 5 minutes. Gradually add the sugar (2 Tbs) and beat another minute.