|Mushroom Magic (Steven Wheeler)|
|by Steven Wheeler|
This book presents an exciting repertoire of original ideas for using many types of mushrooms for every kind of meal and menu.
1 - 10 of 187 for red pepper jelly
Halve and seed the bell peppers. Cut them ... heat, ladle the jelly into warmed, sterilized ... will be ready to eat after 2 weeks. Makes about 10 cups.
Slice peppers thin and puree ... Skim foam. Add red or green food color. Seal in jars. Makes ... ounce) jars. Great on top of crackers and cream cheese.
Grind red peppers in food processor. ... jam jars leaving 1/2 inch space at top. Process 5 minutes in boiling water. Serve with crackers and cream cheese.
Put peppers into blender until ... stirring often and boil for 2 minutes rolling. Remove from heat; stir in pectin and pour into glasses. Makes 6 1/2 pints.
Blend peppers and onion in ... simmer for 5 minutes. Pour in hot jars and seal. Really good over meats, baked potatoes or use as a dip with cream cheese.
Place peppers, vinegar and ... stirring occasionally. Remove from heat. Ladle into sterilized jars, leaving about 1/4" room on top. Seal jars and allow to cool.
Grind peppers in food chopper ... food jars, screw on top and turn up side down, no need to use wax. Good for holidays with cream cheese served on crackers.
Grind cleaned peppers with 1/2 cup ... To serve: Cover square of cream cheese with Jelly and serve with Ritz crackers. Makes approximately 8 half pints.
Chop peppers fine. Measure 2 ... Stir for 5 minutes to blend. Pour jelly into sterilized jars and seal. Serve over Philadelphia cream cheese with crackers.
Grind pepper (fine), add salt ... boil ONE hour until it thickens. Put in jars and refrigerate or seal with paraffin. Serve over cream cheese with crackers.
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