Orange Jelly

A beautiful citrus orange colored jelly that is great on toast, but try serving it over pound cake for a fantastic dessert.

• 1 12-ounce package frozen orange juice
• 2 1/2 cups water
• 1/2 teaspoon butter
• 1 1.75-ounce box powered pectin
• 4 1/2 cups sugar

Thoroughly mix orange juice concentrate with water, butter and pectin in a large sauce pan.
Bring to a full rolling boil that cannot be stirred down.
Add sugar all at one time.
Return to a full boiling roll and boil exactly one minute, stirring constantly.
Remove from heat.
Skim off foam.
Ladle hot jelly into prepared jars to 1/4 inch of top.
Top with two-piece lids.
Process 15 minutes in a boiling-water canner.
Makes 6 half-pint jars.

Printable Recipe

Pecan Peach Pepper Preserves

Preserves that are sweet and a little hot.  Perfect served over cream cheese.  Or put a teaspoon on grilled pork chops or chicken and let melt into a sauce.

Pecan Peach Pepper Preserves

• 3 pounds of peeled, pitted and finely chopped peaches
• 7 1/2 cups of granulated sugar, divided
• 1 large sweet red bell pepper, chopped
• 2 medium jalapeno peppers, seeded and minced
• 1/2 teaspoon lemon zest
• 1/2 cup chopped pecans
• 1/4 cup lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon butter
• 1 3-ounce pouch liquid pectin

Mix chopped peaches and 2 cups of the sugar in a non-reactive bowl or pot; cover and let stand about 30 minutes to macerate.
Mash the peaches, leaving some large chunks.
Use an immersion blender if you want the jam smoother.
Add peppers, zest, pecans and remaining sugar to the peaches.
Add lemon juice, vinegar and butter.
Bring to a full rolling boil, stirring constantly.
Stir in the pectin.
Return to a full rolling boil and boil 1 minute, stirring constantly.
Remove from heat and use a metal slotted spoon to skim off any foam.
Ladle quickly into sterilized jars to within 1/8 inch of tops.
Wipe jar rims and treads.
Cover with two-piece lid.
Screw on bands.
Process in a water bath canner for 10 minutes.
Makes about 9 half pints.

    Printable Recipe

Congealed Lime Salad

• 1 3-ounce package lime Jello
• 1 1/2 cups boiling water
• 1 cup miniature marshmallows
• 3 ounces cream cheese, at room temperature, diced
• 8 ounces sour cream
• 1 8-ounce can crushed pineapple
• 1/2  cup chopped pecans

Stir together Jello, water, marshmallows, and cream cheese in a large bowl.
Chill until it begins to set, about 45 minutes.
Beat until combined.
Stir in sour cream, pineapple, and pecans.
Pour into gelatin mold.
Chill until set, at least 3 hours.

Printable Recipe

 

Macaroni Shrimp Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 16 ounces elbow macaroni
• 1 pound shrimp, boiled, peeled and chopped
• 1 green bell pepper, chopped
• 4 green onions, chopped
• 2 stalks celery, chopped
• 4 hardboiled eggs, sliced or chopped
• 1 cup mayonnaise
• juice of half a lemon
• salt, to taste
• pepper, to taste

Cook macaroni according to package directions.
Drain.
Combine remaining ingredients in a large bowl.
Add macaroni mixing well.
Chill before serving.

Printable Recipe

Cresent Ham Sandwiches

Equally good for dinner with a green salad or breakfast with a fruit salad.

• 1 8-ounce package refrigerated crescent rolls
• 1 pound fully cooked ham, thinly sliced
• 4 ounces Swiss or Havarti cheese, thinly sliced
• 1 large tomato, thinly sliced
• 5 eggs, beaten

Unroll the crescent dough and separate into 2 squares.
Place one square in bottom of 8-inch baking pan that is well greased or lined with parchment paper.
Press dough to fit pan.
Layer with half the ham, cheese and tomatoes.
Pour half the eggs over layers.
Repeat the layers.
Top with remaining dough square.
Pour remaining eggs over top.
Cover with foil or parchment paper.
Bake in preheated 350-degree oven for 20 minutes.
Remove foil and bake another 25 minutes.
Let cool at room temp for 15-20 minutes before serving.
Slice into 6 to 8 servings.





Tip: 
Let the parchment overhang sides of dish for easy removal from pan.


Printable Recipe

Lemon Cloud Pie

• 1 can sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 cups frozen whipped topping, thawed
• 1 prepared graham cracker pie crust
•  lemon zest or lemon slices for garnish

Mix milk, lemon juice and lemon zest together until well combined.
Fold in whipped topping.
Pour into pie crust.
Chill at least two hours.
Garnish with lemon zest or lemon slices.



Printable Recipe

Mississippi "ComeBack" Dipping Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This sauce is so good that it got its name because you have to come back for more.  It is believed that it originated in Jackson, Mississippi in the 1930's.  Greek immigrants opened restaurants in the area and began serving this spicy versatile sauce.  Comeback Sauce is made with common pantry items. It is a great sauce for fish, seafood, chicken fingers, French fries, onion rings, just about anything. 


Mississippi Comeback Sauce

• 1/2 cup of mayonnaise
• 1/4 cup of vegetable oil
• 3 tablespoons of chili sauce
• 2 tablespoons of ketchup
• 2 teaspoons Worcestershire sauce
• 2 teaspoons prepared mustard
• 1 teaspoon coarsely ground pepper
• dash of paprika powder
• dash of hot sauce
• 1 small onion, minced
• 1 clove of garlic, minced

Blend all ingredients together.
Chill several hours or overnight to let the flavors marry.

Printable Recipe

 

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Common pantry items makes a spicy versatile sauce.