Combine all ingredients in bowl.
Refrigerate until ready for use.
rain, with relish.
Hot Red Pepper Relish:.
In a heavy
In a large saucepan, combine cherry juice and pomegranate juice. Stir
ix flour, garlic powder and pepper in a plastic bag. Rinse
armesan cheese and the white pepper; return to heat on low
Heat the oil in a large skillet over medium high heat. Place the meat in the oil and saute for 5 minutes per side.
Pour out 1 cup of the pepper juice from the jar and pour into the skillet. Add the water, garlic salt and ground black pepper to taste.
Reduce heat to low, cover and simmer for 40 minutes, flipping meat halfway through cooking. Add about 10 to 12 hot cherry peppers and heat for 5 more minutes.
Saute 2 cloves Garlic.
Add chicken to pan, and brown. Remove chicken and set aside.
Keep the pan hot. Add more olive oil and additional 2 cloves garlic. When garlic starts to brown add the onions. When onions are translucent add the cherry peppers and saute 2 minutes
Add the red wine.
Add in the butter and let it melt down. Add in the tomatoes and bring to a low boil. Salt and pepper and tabasco to taste.
Add the chicken back in for 2 minutes. Serve on top of white rice or fettucine noodles.
Heat the oil in a large skillet over high heat.
Add the steak and brown well on both sides.
Slice the onion and peel the garlic.
Remove the steak from the pan and reduce heat to medium.
Add the onion and garlic and cook for about one minute.
Add the hot cherry peppers, if desired, and then the tomato paste.
Roughly chop or squeeze the tomatoes and add to the pan along with the spices.
Bring to a boil, put the steak back in the pan. Cover and lower to a simmer.
Cook for 1 1/2 hours until extremely tender.
n the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer
Mix the ketchup, mustard, cherry pepper and vinegar in a small
set aside. Slice open the hot dogs, down the center, lengthwise
eat. When the oil is hot, add the sausage, let it
Dissolve Jello in hot cherry juice.
Add cold water.
Allow to set until thickend.
Cream the cheese until soft.
Add nuts to cream cheese.
Form into small balls and keep in freezer until Jello is ready.
Fold in Cheese balls and pitted cherries.
Chill in refrigerator until set.
Cream shortening and sugar until fluffy.
Blend in well beaten eggs.
Sift dry ingredients together and stir into creamed mixture alternately with milk. Blend in well drained cherries and nuts. Bake in 9 x 13-inch greased pan about 50 minutes in 350\u00b0 oven. Serve warm with Hot Cherry Sauce.
Dissolve raspberry gelatin in hot cherry juice.
Add gelatin, softened in the pineapple juice.
Stir until dissolved.
Chill until thickened.
Add fruits, nuts and cola.
Combine cream and mayonnaise.
Fold into gelatin mixture.
Chill.
Preheat oven to 375\u00b0.
Grease an 8-inch square pan.
Sift flour, 1/2 cup of sugar, salt and baking powder together.
Add shortening, milk and vanilla and mix well.
Pour into pan and cover with cherries.
Sprinkle remaining 1/2 cup of sugar over top.
Pour hot cherry juice over top and bake for 40 to 45 minutes.
Serve warm.
Makes 6 servings.
Dissolve sugar in hot cherry juice.
Cool and add lemon juice. Pour 3 tablespoons of this mixture over ice cubes which have been placed in tall glass.
Fill with pale dry ginger ale.
Garnish with thin curl of lemon and fresh mint.
nd garlic powders, salt and pepper on the chicken pieces.
Pour the Dr. Pepper into a medium saucepan and heat to about 180-degrees F. (The carbonation will make it look like it's boiling but you can ignore this if you use a thermometer).
Pour the hot Dr. Pepper into a crystal tumbler and drop in the lemon slices.
Enjoy!
Dissolve jello in hot Dr. Pepper.
Add raspberries.
Stirring, add pineapple, bananas and pecans.
Chill until firm.
Mix together sour cream, marshmallows, sugar and lemon juice.
Unmold salad and top with sour cream mixture.
Makes 12 servings.