Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.
For the pepper relish, combine all ingredients in a
For the pepper relish, place all ingredients in a
To make relish: add the relish ingredients to the container of
ll the ingredients for the relish; cover and refrigerate until ready
Mix tomatoes (homegrown, canned or frozen) and homemade sweet pepper relish in a saucepan and bring to a boil.
Lower heat and simmer for about 20 to 30 minutes.
Cook macaroni according to directions and drain.
Beginning with macaroni layer grated cheese, then tomato and relish sauce, about 2 layers of each.
Then cover with bacon in a 1 1/2-quart to quart casserole.
Bake at 350\u00b0 for 45 minutes until bacon is crisp.
Can be prepared the day before. If any is left over, cover to warm over.
Unroll crescent rolls.
Spread with butter.
Mix deviled ham and sweet pepper relish, then spread ham mixture over each roll. Then roll up rolls.
(You can also cut each triangle in half and make 16 smaller crescents.)
Roll starting at wide end.
Bake at 350\u00b0 for 15 minutes.
puree all remaining ingredients (except relish) until smooth and divide marinade
or the red pepper relish, place all of the relish ingredients into a
Cover bottom of baking dish with crackers.
Next, add a layer of sweet pepper.
Add
a
layer of shredded cheese.
Put bread crumbs on top of
casserole.
Pour\tmilk over until milk bubbles through bread crumbs.
Dot\twith
margarine.
Bake\tat 350\u00b0 until bubbly.
In a large serving bowl, gently toss together carrots and sweet pepper.
Stir in orange juice, lime juice, salad oil, and sesame oil.
Sprinkle with Peanuts.
Serve.
For the relish, bring the peppers, onion, chili pepper, vinegar and orange juice
b>relish by combining in large bowl the corn, red pepper dice, green pepper
In a medium saucepan, mix together the corn, green bell pepper, onions, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup.
Bring to a boil, reduce heat and simmer 5 minutes.
Transfer the mixture to sterile jars and refrigerate until serving.
Makes 32 servings.
Grind in separate container 1 green pepper and 1 red sweet pepper, set aside.
In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
Transfer the mixture to sterile jars and refrigerate until serving.
Place the mayonnaise and chipotle peppers into a food processor, and process until well blended. Add a little bit more of the sauce if desired, I like to add about 1/2 teaspoon. Transfer to a serving bowl, and stir in the green onion and sweet pickle relish. Chill until serving.
Use banana pepper.
Cut up peppers and winners.
Cook 5 minutes.
Mix rest of ingredients while they are cooking, then drain off water and mix together. Heat to a boil and can.
Cut beans as for table use.
Boil not to done.
Cook the following until thick and pour over beans which have been drained: sugar, mustard, flour, turmeric, celery seed, vinegar and sweet pepper.
Put in hot canning jars and seal.
Can use cold pack method.
Mix together chopped kraut, onion and sweet pickle relish. Makes 2 jars (16 ounce size).
Will keep good in fridge.
Very good.