peach salsa

First of all....please wear rubber gloves when chopping your peppers. I didn't and now I'm living with the rewards! And whatever you do, don't rub your eyes if you opt outa the gloves.

1/2 cup white vinegar

6 cups chopped peeled pitted peaches

1 1/4 cup chopped red onion

4 jalapeno finely chopped (remove veins and seeds if you don't want it too hot)

2 cayenne peppers finely chopped (see above note)

1 bell pepper seeded and chopped (red is pretty but any color works.)

1/2 cup finely chopped cilantro

2 Tbsp honey

2 cloves garlic, chopped

1 1/2 tsp cumin

1 to 2 tsp salt

 

Prepare 4 pint jars and lids (or equivalent) for canning. In largish pot, combine all ingredients. (As you add peaches be sure to mix them into the vinegar quickly to eliminate browning.) Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for about 5 minutes or until thickened. Remove from heat and ladle into jars. Process 15 minutes.

This made 4 1/2 pints for me today, so we get to sample it at supper time!!!

scrummy bacon cornbread

1 14" castiron frypan

1/2 pkg bacon, cut into 1" pieces

1 1/2 cups corn meal

1 1/2 cups flour

1/2 cup sugar

1 Tbsp baking powder

3/4 tsp baking soda

1 1/2 tsp salt

3 eggs

1 1/2 cup buttermilk

1/3 cup oil

2 to 3 jalapeno peppers, seeded and finely chopped (optional)

Heat oven to 350F. Fry bacon in cast iron pan on stove top. When bacon is nearly crisp shut off heat and spread bacon evenly in pan. Don't drain bacon fat. Meanwhile mix dry ingredients in one bowl and wet ingredients in another. Pour wet ingred into dry and mix until just barely mixed. Add peppers and stir in a bit. (I add peppers to 1/2 my batter AFTER it's in the pan. There are little mouths here who don't appreciate it too spicy hot!) Pour batter into still-hot pan on top of bacon. Bake at 350F till toothpick inserted comes out clean. (20 to 25 minutes...this somewhat depends on how much your pan has cooled while you've mixed the other ingredients.) 

Serve warm. I served this with a cream sauce made with sauted mushrooms and chicken. Top with shredded cheese. mmmmm

sweet chicken curry (from India...from Melissa Zeiset)

1 medium onion, slivered

1 tsp garlic powder (I used many garlic cloves, maybe 4)

oil to saute

1/2 tsp ginger (I used fresh crushed)

5 whole cloves

5-6 whole cardamom pods (I used cardamom pwdr to taste)

1 tsp cumin
1 tsp cinnamon (I used about 4 broken up cinnamon sticks)

1 tsp salt

1 tsp coriander

3 lbs chicken breasts, cut into bite-sized pieces

1 can coconut milk

1 cup sour cream

jalapeno peppers to taste

Saute onion and garlic in oil. Add spices and salt and chicken. Brown on all sides. Mix and add coconut milk, sour cream, and peppers. Simmer until chicken is well done, about an hour. Serve over rice.

I served this to the school children on Be Humble Day, and they had to eat with their hands like they do in those far-away countries. The children LOVED it and some had third helpings! I've served this for Sunday dinner with great results. I leave out the peppers, though, for us wimpy Canadians!

canned brown beans

My Mother-in-law is my go-to source for all canning advice. Here's how she cans pinto or other dried beans using the canner method.

1 1/4 cups dry, washed beans

1 tsp salt

chunk of onion

garlic clove

Place ingredients in quart jar and fill to neck with water. Hot water bath 3 hours.

OPTIONS: To make Mexican Canned Beans add jalapeno pepper strips, a handful of fresh cilantro, cumin, chili and whatever seasonings your heart desires to each jar before processing. I tried red pepper flakes in a couple jars and that added a nice colorful speckle to it. 

jalapeno bites

JALAPENO BITES

8 oz pkg cream cheese

1/2 cup shredded fresh parmesan cheese

1/2 cup shredded (other) cheese

3 Tbsp chopped jalapeno pepper

2 large egg yolks

2 cups crushed pretzels

Preheat oven to 350F. Seed jalapenos. Combine first five ingredients in a bowl and add enough pretzel crumbs to form paste that you can work with. Make 1" balls and roll in pretzel crumbs. Place on ungreased baking sheet. Bake 10 - 15 minutes or until golden brown. Serve warm with apple jelly or other tart jelly or jam. 

I made this up outa several other recipes. What I REALLY wanted was something reminiscent of Arby's jalapeno bites dipped in their good berry sauce. I'm still looking for that one! But these are very good and we licked the platter clean!
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