SOUTHWEST CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Yellow corn meal
1 c Flour
1 tb Baking powder
2 tb Sugar
1 ea Egg
1 c Milk
1 c Creamed corn
1 cn SpamLite (12 oz) diced
-into 1/4 inch pieces
1 cn Diced mild green chiles
-(4 oz)
1/2 c Jalapeno cheese, grated
1/2 c Diced red bell pepper

Combine dry ingredients in bowl and mix well. Beat egg
and milk together; add
corn. Mix well. Add bell pepper, green chiles and
cheese to dry ingredients,
then add SpamLite that you have browned and drained on
paper towels. Stir until just mixed. Pour into greased
pans. Bake at 400 for 30 mins or until toothpick in
center comes out clean. NOTE: This makes 6 very large
muffins, 12 regular muffins or 24 very small muffins.
You can also use an 8-inch square pan for the above
batter. Serve with a nice green salad.
~–

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]

Cut the top off and remove seeds from:
6 green peppers (select tall rather than wide ones so they fit)
Combine:
1 pound ground beef or ground turkey
1/3 cup uncooked rice
1 onion, grated
Salt and pepper as you like it
Any other seasonings you prefer: oregano, parsley, garlic, basil, chili
powder, etc…
Sauce:
1 cup tomato sauce
1 cup water
(I haven’t tried it, but you could probably use 2 cups of salsa instead
of the sauce and water)

Stuff each pepper about 2/3 full (rice will need room to swell up).
That’s right, the meat and rice go in raw, that’s the beauty of it!
Stand the peppers side-by-side in the slow cooker (you can stack them if
you have to).

Pour Sauce over the peppers.

Cook on low for 6-8 hours. If desired, heat more sauce to serve with the
peppers.

Popularity: 5% [?]

Basil Oil

Recipe By : Cooking Live Show #CL8906
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups basil leaves
2 cups vegetable or olive oil

Bring a large saucepan of salted water to a boil. Blanch the basil
leaves for 15 seconds, immediately transfer to a bowl of iced water
and drain. Coarsely chop the basil, squeezing out

any excess water between paper towels. In a blender combine the
chopped basil and oil and puree for 3 to 4 minutes or until bright
green. Pour into a jar or other air tight container, cover, and
refrigerate for 1 day. Strain the oil through cheesecloth and
refrigerate for another 24 hours. Bring oil to room temperature to
use.

Yield: about 2 cups

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]

Canned Spiced Peaches from the South

Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time :0:45
Categories : Canning Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1-quart canning jars
6 pounds peaches
8 cups sugar
2 3/4 cups cider vinegar
4 cinnamon sticks
4 teaspoons whole cloves — * see note

* Use additional cloves and cinnamon sticks for spicier peaches. This recipe
calls for 24 medium-sized peaches, which is about 6 pounds total weight.

1. Place into a large heavy kettle or sauce pan: sugar, cider vinegar,
and 1-1/3 cups water. Tie cinnamon sticks and 4 teaspoons of whole cloves
in a double thickness of cheesecloth; add to the saucepan.
2. Place pan over medium heat and stir until sugar is dissolved. Bring
to boiling, cover, and boil for five minutes. Uncover and boil five minutes
longer.
3. While sugar mixture is boiling, prepare peaches. Have a large pot of
water boiling rapidly. Wash peaches, and working with 7 to 8 peaches at a
time, plunge them into the boiling water. Immediately plunge into cold
water and gently slip off the skins. Leave peaches whole or cut in half and
remove pit. Whole peaches are the usual southern tradition.
4. Insert a whole clove into each peach, or for spicier peaches insert
several cloves. Add peaches to hot syrup. Bring syrup to boiling again and
simmer peaches for 10 minutes or until tender.
5. Quickly drain one sterilized jar. Pack hot peaches into jar, adding
a cinnamon stick for spicier flavor. Cover top with waxed paper and set
aside while preparing 2nd and 3rd jar. Repeat steps 3 through 5 with 7 to 8
more peaches for 2nd jar. Repeat again for 3rd jar.
6. Bring syrup to boiling and pour into jars to within 1/2 inch of top.
Wipe away any food about fill line and on rim of jar; immediately seal.

Yield: about 3 quarts.

– - – - – - – - – - – - – - – - – -

Popularity: 14% [?]