ade Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced
For relish:.
Combine the tomatoes, green
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.
oom temperature, topped with corn relish (recipe follows).
Corn Salsa:.
aper towels. Garnish with cashew relish and finish with a dollop
tems and seeds from the jalapenos.
Slice the tomato and
.
For the keto cranberry relish: Add all the ingredients to
ac Style:\" If desired, this recipe can be used for larger
medium bowl, mix all relish ingredients but the lime juice
o serve, place the cranberry relish on individual plates, top with
egrees.
Wash and dry jalapenos.
Trim the top of
Cut jalapenos in half lengthwise; remove seeds and center membranes. In a small mixing bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1 1/2 teaspoonfuls into each pepper half. Cut bacon strips in half widthwise. In a large skillet cook bacon until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.
Place on a wire rack in a shallow baking pan. bake uncovered at 350 for 25-30 minutes or until bacon is crisp. Discard the toothpicks and serve immediately.
Combine the strawberries, jalapenos and pectin in a 4 quart microwave proof bowl.
Cook covered on high for 10 minutes, or until a boil is reached, stirring once during cooking.
Stir in sugar and mix well.
Cook covered on high for 11-12 minutes or until a hard boil is reached.
Boil hard for 1 minute.
Skim off foam.
Ladle into clean hot sterile jars.
Process in a boiling water bath for 10 minutes.
Spread each piece of bread with approximately 2 tablespoons cream cheese, follow with the relish. Then on one slice of bread alternate the Jarlsberg and ham, top with sprouts (now is the time for sunflower seeds if you are using them) and the other slice of cream cheese and relish bread. Try not to \"mush\" it down.
This easily serves 2 for lunch.
It is sort of a copycat from the long gone Perfect Recipe at Stanford Shopping Center in Palo Alto, CA.
Remove seed and stems from jalapenos.
Chop jalapenos and cranberries finely.
Add sugar.
Refrigerate for 2 days before using. NOTE: The first time I made this, I only refrigerated it for 1 day and it was really good. However, it was even better after 2 days.
Wash cranberries, lime and jalapenos.
Deseed and remove pith of the lime.
Grind the cranberries, lime, and jalapenos, I used a food processor.
Add the sugar and mix well.
Refrigerate the mixture for at least three hours so flavors can meld.
Or as we liked it simmered for 1/2 an hour or so (until desired thickness) and cooled.
ucuzza, onion, bell peppers and jalapenos. (This can be a time
Combine all relish ingredients and refrigerate until ready
dobo, this is a good recipe: #140353 Adobo de Chile [url
Chop tomatoes and onions in large pieces.
Slice jalapenos. Mix together the sugar and vinegar to dissolve sugar in a large kettle.
Add tomatoes, onions and peppers.
Bring to a boil. Put hot mixture in canning jars and water bath for 10 minutes.