Onion & Pepper Relish January 2, 2010

Thank you, Skip to my Lou

5 –  14.5 oz. cans chopped tomatoes (drained)

6 bell peppers (seeds and ribs removed)

6 cups sugar

2 Tablespoons salt

1 – 2 teaspoons crushed red pepper flakes

6 jalapeno peppers with seeds and ribs removed

3 medium onions

2 cups white vinegar

2 small boxes powered pectin

Chop all vegetables.  Add all ingredients, except pectin, into a large pot.  Bring to a boil, reduce heat, simmer for 1 hour.  Add pectin and boil 1 minute. Pour relish into sterilized half pint jars,  leaving 1/2 inch head room.  Process and seal.

Fried Ravioli

 oil, for frying

1 cup buttermilk

2 cups flour mixed with Italian seasoning

1 package frozen cheese ravioli (about 24 ravioli)

1/4 cup freshly grated Parmesan

1 jar store bought marinara sauce, heated, for dipping

Heat oil  to 325 degrees F in a fryer according to manufacturers directions.

While the oil is heating, put the buttermilk and the seasoned flour in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the seasoned flour. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Cranberry Salsa

1 (12 oz) bag fresh or frozen cranberries

1 bunch cilantro, chopped

1 bunch green onions, cut into 3 inch lengths

1 jalapeno pepper, seeded and minced

2 limes, juiced

3/4 cup white sugar

1 pinch salt

Combine all ingredients in food processor, process to medium consistency. Also good mixed with cream cheese.

 

Stuffed Mushrooms

From The Pioneer Woman

3 – 8 ounce packages White Button Mushrooms

⅓ pounds Hot Pork Sausage

½ whole Medium Onion, Finely Diced

4 cloves Garlic, Finely Minced

1 – 8 ounce block Cream Cheese

1 whole Egg Yolk

¾ cups Parmesan Cheese, Grated

⅓ cups Dry White Wine

Salt And Pepper, to taste

Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Brie Stuffed Mushrooms

From The Pioneer Woman

 

1 package White Button Mushrooms, Washed And Stems Removed

4 cloves Garlic, Minced

¼ cups Flat-leaf Parsley, Chopped

4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)

Splash Of White Wine (optional)

1 slice (wedge) Of Brie Cheese

Preheat oven to 350 degrees

Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.

Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.

Top mushrooms with parsley/garlic mixture.

Place into the oven for 15 minutes, or until brie is melted.

Note: mushrooms are best when they’ve been allowed to cool slightly.

Watermelon Salsa September 6, 2006

This is another amazing recipe from book club, thanks to Rebecca.

1 large firm apple

1 large sweet onion like Vidalia or red

2 jalapenos (remove seeds & ribs)

1 red pepper

1  yellow pepper

2 mangos, ripe but not overripe

4+ cups seedless watermelon

juice of 2-3 limes

salt & sugar to taste, approx ½-1 tsp each  Dice the apple, onion, jalapenos, & bell peppers into tiny pieces, then add the mangos & watermelon roughly chopped in small pieces.  Makes a lot.  Lasts several days in the fridge.  (Use plastic gloves to protect your skin when cutting the jalapeno.)