Use for basting or as a dipping sauce

Baste your game birds or wild boar roasts with this wonderful sauce at
a moment's notice or use as a dip with smoked pheasant spring-rolls or
alligator rangoons.

1/2 red jalapeno, seeds and ribs removed, minced
12 ounces peach preserves
1 ounce Southern Comfort
1 tablespoon tomato paste

Combine all ingredients in a small saucepan and warm over a medium
heat for 10 minutes until the peppers have softened. Cool to room
temperature, chill or freeze for future use.

Recipe By : Game Chef From: Marlin
Date: Sat, 18 Feb 95 18:23:51 Est File
ftp://ftp.idiscover.co.uk/pub/food/m...s/mmdja006.zip
--

History is a vast early warning system
Norman Cousins

In article >, sf wrote:

> 1/2 red jalapeno, seeds and ribs removed, minced
> 12 ounces peach preserves
> 1 ounce Southern Comfort
> 1 tablespoon tomato paste

The worst trouble I ever got into involved 16 ounces of Southern
Comfort, a broken bottle with most of the evidence leaking onto a road
next to my open car door and an MP (not Member of Parliament). In my
defense, that was in 1970, and I hadn't heard of it as a cooking
ingredient.

leo

--
<http://web0.greatbasin.net/~leo/>

"Leonard Blaisdell" > wrote in message
...
> In article >, sf wrote:
>
>> 1/2 red jalapeno, seeds and ribs removed, minced
>> 12 ounces peach preserves
>> 1 ounce Southern Comfort
>> 1 tablespoon tomato paste
>
> The worst trouble I ever got into involved 16 ounces of Southern
> Comfort, a broken bottle with most of the evidence leaking onto a road
> next to my open car door and an MP (not Member of Parliament). In my
> defense, that was in 1970, and I hadn't heard of it as a cooking
> ingredient.
>

hahaha! About mid-decade my friends thought it would be cool to drink
a shot of SC and a shot of tequila one after the other. In typical 1970s
fashion, we named them Intergalactic Glacier Melters.

We were all in our teens.

I don't recall much, but I do remember a lot of throw-up.

On Thu, 12 Jul 2007 22:41:21 -0400, "cybercat" >
wrote:

>hahaha! About mid-decade my friends thought it would be cool to drink
>a shot of SC and a shot of tequila one after the other. In typical 1970s
>fashion, we named them Intergalactic Glacier Melters.


Yeow! You guys were not drinking to appreciate the flavor, that's for
sure.

One of my favorite drinks from the '70s (and still is) a called a
Scarlet O'Hara. It's Southern Comfort and cranberry juice. I was
totally hooked on it... then we took a little trip to the NE and
stayed at a place called Longfellow's Wayside Inn. We had dinner and
I ordered a Scarlet O'Hara. This time the glass was filled with 100
proof SC and just a cranberry juice floater . I had to ask for a side
of cranberry juice! It's a good thing our room was upstairs.
--

History is a vast early warning system
Norman Cousins

<sf> wrote

> Yeow! You guys were not drinking to appreciate the flavor, that's for
> sure.

hahaha! I was maybe 16. I also remember the gang bringing pints
of Southern Comfort to ball games. (This was in Baltimore.)

>
> One of my favorite drinks from the '70s (and still is) a called a
> Scarlet O'Hara. It's Southern Comfort and cranberry juice.

I recall this drink from my bartending days.

I was
> totally hooked on it... then we took a little trip to the NE and
> stayed at a place called Longfellow's Wayside Inn. We had dinner and
> I ordered a Scarlet O'Hara. This time the glass was filled with 100
> proof SC and just a cranberry juice floater . I had to ask for a side
> of cranberry juice! It's a good thing our room was upstairs.

SC is soooo strong. I have been in NC for 20 years this month, and
have bought liquor maybe three times, two times Bailey's Irish Creme
and once I cannot recall what. (Other than at bars, I mean, where I
have had margaritas and such.) One great thing about the days when
teenagers could drink pretty much with impunity (legally, anyway) was
that a good drunk (and the stupid behavior that often went along with it)
made one sick enough early enough that it was terrific aversion therapy
that lasted a lifetime. I drink wine now when I drink, and an occasional
dark ale like Samuel Smith's Nut Brown.

The first time I had tequila I had six margaritas, this at a time when
Houston had after hours places where you could go and drink cokes
and dance when the bars closed. The one we went to had a mechanical
bull, and didn't I ride it. (!) Happily, I was out with friends who looked
out for me and chauffered me around and dumped me safely into bed
in the wee hours. (I was a lone bookworm type they had to entice to
go out, so it was a rare occasion.)

Stumbling in to work the next night, stiff and in the process of forming
enormous bruises on my inner thighs, with the hangover from hell, I
was greeted by a dozen long stems from the owner of the bar. "To the
best bull rider in Houston," the card read. Through the deadly haze that
is the aftermath of too much tequila, I recalled sitting for a long time,
having a heartfelt conversation with an old guy about his three marriages
and such. That was the last time I had more than two tequila drinks. (I
was maybe 23 so I bet the old guy was about 37!)

"Leonard Blaisdell" > wrote in message
...
> In article >, sf wrote:
>
>> 1/2 red jalapeno, seeds and ribs removed, minced
>> 12 ounces peach preserves
>> 1 ounce Southern Comfort
>> 1 tablespoon tomato paste

This is wonderful on chicken wings.