Recipes Included On This Page Jalapeno Cilantro Jelly Jerky Chili Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Jalapeno Cilantro Jelly Recipe By : Southwestern Vegetarian by Stephan Pyles Serving Size : 20 Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cider vinegar 5 cups sugar 7 jalapeno chile peppers -- seeded and minced 2 green New Mexico chiles -- or Anaheim chiles seeded and finely diced 1/2 bunch cilantro leaves -- (leaves only), chopped 3/4 cup liquid pectin Paraffin wax -- for sealing Place the vinegar and sugar in a large saucepan and bring to a boil, stirring until the sugar has dissolved, about 5 minutes. Reduce the heat to low, add the heat to low, add the jalapeno and New Mexico chiles; simmer for 10 minutes, skimming the foam occasionally with a ladle. Add the cilantro, stir in the pectin and return to a boil. Cook for 1 minute, remove from the heat and let stand for 20 minutes. Pour into hot, sterilized quart jar and pint jar; seal with paraffin according to the instructions on the package (if using immediately you do not need paraffin). The jelly will keep sealed in a cool, dark, dry place for 1 year or unsealed in the refrigerator for 2 to 3 months. Makes 5 cups, or 20 one-tablespoon servings. Cuisine: "TexMex" From Southwestern Vegetarian by Stephan Pyles; 2000 S(Formatted by Chupa Babi in MC): "08.25.08" Copyright: "2000" Yield: "5 cups" Contributed to the FareShare Gazette by Chupa; 28 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; trace Fat (0.1% calories from fat); trace Protein; 51g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fat; 3 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Jerky Chili Recipe By : By The Associated Press Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium yellow onion -- diced 1 teaspoon cumin 1 teaspoon dried oregano 1 teaspoon smoked paprika 1/2 teaspoon ground black pepper 1 tablespoon minced jarred jalapeno pepper slices [more or less to taste] 1 pound beef jerky [if large, cut into 1-inch chunks] 14 ounces kidney beans -- drained and rinsed (1 can) 28 ounces low-sodium crushed tomatoes -- (1 can) 14 ounces low-sodium tomato purée -- (1 can) In a large saucepan, heat the olive oil over medium-high. Add the onion, cumin, oregano, paprika, black pepper and jalapenos. Sauté for 5 minutes or until the onion is very tender. Meanwhile, place the jerky in a food processor and pulse until well chopped. Add the jerky to the pan and sauté for 3 minutes. Add the beans, diced tomatoes and tomato purée, then bring to a simmer. Cover the pan, reduce heat to low and simmer for 15 minutes or until the jerky is tender. Serves 6. Hagerstown Herald-Mail; September 17, 2008 Contributed to the FareShare Gazette by Art; 20 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 580 Calories; 25g Fat (37.7% calories from fat); 41g Protein; 50g Carbohydrate; 18g Dietary Fiber; 36mg Cholesterol; 1692mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.

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