|James McNair's Breakfast|
|by James McNair|
Whether you are looking for new and healthy ideas for fiber-rich daily fare or a full menu of special dishes for a company brunch, Breakfast is th...
Results 31 - 40 of 187 for red pepper jelly
Seed and quarter peppers. Place all ... 10 minutes. Strain. Stir in liquid pectin and food coloring, if desired. Pour into jars and seal. Yield: 3 pints.
Clean peppers, discarding seeds. Handle red pepper carefully. Grind ... floating to top. Pour into hot jelly jars and seal with lids. Makes 8 half pints.
Put half the green peppers and half the ... and vinegar. Add red pepper, sugar, and ... coloring. Pour into sterilized hot jars and seal. About 4 pints.
Dissolve gelatin in ... celery, walnuts, green pepper and raisins. Pour ... individual molds. Chill several hours, until set. Unmold onto a serving plate.
Grind peppers, add sugar, ... and stir in Certo. Skim foam off. Pour into jars and seal. Use as relish with cold meats or with cream cheese on crackers.
Mix peppers and salt well and let stand for 3 hours. Add sugar and vinegar; boil until thick.
Remove seeds from peppers and grind. Mix ... minute. Let stand 5 minutes and pour into sterile jars. (Serve on top of Ritz crackers spread with cream cheese.)
Seed and grind peppers. Mix with ... well. Pour into jelly glasses. To serve, place cream cheese in dish. ... pepper jelly and serve with Ritz crackers.
Grind peppers. Keep juice ... Makes about 7 half pint jars. This is very good to pour a jar of jelly over a block of cream cheese and serve with crackers.
Soak crushed red pepper seeds in vinegar ... food coloring. Pour into small sterilized jelly jars quickly (sets fast). Serve with cream cheese on crackers.
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