I'm teaching a large group how to make the stuff in a couple days and
would like to provide a couple recipes for using it *other than* the
cream cheese and cracker thing.

O, Great Ones, have you any recipes for me to consider? I'm looking for
tried and true ‹ I've found a couple via searches, and hope for an
'actual.'

Thanks. I await your counsel and advise. I need them by tomorrow
night.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Nov 25, 7:49 pm, Melba's Jammin' >
wrote:
> I'm teaching a large group how to make the stuff in a couple days and
> would like to provide a couple recipes for using it *other than* the
> cream cheese and cracker thing.
>
> O, Great Ones, have you any recipes for me to consider? I'm looking for
> tried and true ‹ I've found a couple via searches, and hope for an
> 'actual.'
>
> Thanks. I await your counsel and advise. I need them by tomorrow
> night.
> --
> -Barb, Mother Superior, HOSSSPoJ
> Notes about our meals in Tuscany have been posted tohttp://www.jamlady.eboard.com;10-16-2007

barb, I like it with pork roast

Rosie

"Melba's Jammin'" > wrote in message
...
> I'm teaching a large group how to make the stuff in a couple days and
> would like to provide a couple recipes for using it *other than* the
> cream cheese and cracker thing.
>
> O, Great Ones, have you any recipes for me to consider? I'm looking for
> tried and true ‹ I've found a couple via searches, and hope for an
> 'actual.'
>
> Thanks. I await your counsel and advise. I need them by tomorrow
> night.
> --
> -Barb, Mother Superior, HOSSSPoJ


Last week, I think I saw someone post a recipe which included hot pepper
jelly in cranberry sauce, with oranges, too. Look in the messages a day or
three or five before Thanksgiving, for subject lines involving cranberries.

In article
>,
rosie > wrote:

> On Nov 25, 7:49 pm, Melba's Jammin' >
> wrote:
> > I'm teaching a large group how to make the stuff in a couple days and
> > would like to provide a couple recipes for using it *other than* the
> > cream cheese and cracker thing.
> >
> > O, Great Ones, have you any recipes for me to consider? I'm looking for
> > tried and true ‹ I've found a couple via searches, and hope for an
> > 'actual.'
> >
> > Thanks. I await your counsel and advise. I need them by tomorrow
> > night.
> > --
> > -Barb, Mother Superior, HOSSSPoJ
> > Notes about our meals in Tuscany have been posted
> > tohttp://www.jamlady.eboard.com;10-16-2007
>
> barb, I like it with pork roast
>
> Rosie

Thanks, Rosie. Just a glob on the side of the plate at serving time or
are you melting it and glazing a roast?
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >,
"JoeSpareBedroom" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > I'm teaching a large group how to make the stuff in a couple days and
> > would like to provide a couple recipes for using it *other than* the
> > cream cheese and cracker thing.
> >
> > O, Great Ones, have you any recipes for me to consider? I'm looking for
> > tried and true ‹ I've found a couple via searches, and hope for an
> > 'actual.'
> >
> > Thanks. I await your counsel and advise. I need them by tomorrow
> > night.
> > --
> > -Barb, Mother Superior, HOSSSPoJ
>
>
> Last week, I think I saw someone post a recipe which included hot pepper
> jelly in cranberry sauce, with oranges, too. Look in the messages a day or
> three or five before Thanksgiving, for subject lines involving cranberries.

Got it. Thank you. It was Koko who posted it.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

"Janet" > wrote in message
...
>
> "JoeSpareBedroom" > wrote in message
> ...
>> "Melba's Jammin'" > wrote in message
>> ...
>>> I'm teaching a large group how to make the stuff in a couple days and
>>> would like to provide a couple recipes for using it *other than* the
>>> cream cheese and cracker thing.
>>>
>>> O, Great Ones, have you any recipes for me to consider? I'm looking for
>>> tried and true < I've found a couple via searches, and hope for an
>>> 'actual.'
>>>
>>> Thanks. I await your counsel and advise. I need them by tomorrow
>>> night.
>>> --
>>> -Barb, Mother Superior, HOSSSPoJ
>>
>>
>> Last week, I think I saw someone post a recipe which included hot pepper
>> jelly in cranberry sauce, with oranges, too. Look in the messages a day
>> or three or five before Thanksgiving, for subject lines involving
>> cranberries.


> It can be good in sandwiches and wraps that involve smoked turkey or ham
> and the like, plus a cheese such as havarti, lettuce, possibly some
> mayo...you get the idea. (Chutney is excellent instead, of course. In
> fact, I prefer chutney.) It can be used to make an hors d'oeuvres on tiny
> biscuits with smoked turkey or ham and/or cheese.


Also good for dry skin. "You're soaking in it, Madge!"

On Sun, 25 Nov 2007 19:49:50 -0600, Melba's Jammin'
> wrote:

>I'm teaching a large group how to make the stuff in a couple days and
>would like to provide a couple recipes for using it *other than* the
>cream cheese and cracker thing.
>
>O, Great Ones, have you any recipes for me to consider? I'm looking for
>tried and true ‹ I've found a couple via searches, and hope for an
>'actual.'
>
>Thanks. I await your counsel and advise. I need them by tomorrow
>night.

Below is something that would work with real pepper jelly and not the
reject stuff I made. Note that there are pecans in the salad!

Try Chicken a la Sade (from a 1997 post to rfc):

Okay, it's only a working title, but the bondage idea is important (to
me and to the aesthetics of the meal.)

I made a dead-in-the-water attempt at habanero jelly yesterday--turned
out to be hab syrup. (10 habs seeded and julienned, 10 cups sugar, 3
cups cider vinegar, one pkg pectin--basically off the mark--just ask
Barb S.) So the plan was to capitalize on the largess of failed jelly
with some chicken:

Four skinless chicken breasts marinated in lime juice and a dash of
soy sauce for 4 hours (or so)
three lemons, sliced thinly

Using cotton twine, tie the lemon slices onto the chicken carefully
like a skin. The idea is to make the lemon bits into a skin for the
chicken. Put the chicken and lemon packages in a non-reactive pan
into a hot oven (ca. 400 degrees) for 35 minutes, basting periodically
with:

1 cup habanero syrup (habs, sugar, cider vinegar, pectin)
2 Tblsp seame seeds
1/2 cup sherry
1/2 tsp orange zest
(reduce all to a thick glaze-which doesn't take long, so watch it)

Nota bene: I've done this before with apricot preserves, cayenne
chiles and sherry instead of the above concoction--you can figure the
proportions, yes?)

Serve with a green salad (Romaine, red onion, red grapefruit sections,
and toasted pecans) and rice to sop up the juice.

The pan juices drizzeled on the rice did a good job to fill out the
meal. My guests, who were in an adventurous mood, actually liked
messing with the twine to get at the chicken. One (PhD from Duke)
actually sucked the caramelized basting sauce from the twine on his
portion. It was yummy.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

Melba's Jammin' wrote:
>
> I'm teaching a large group how to make the stuff in a couple days and
> would like to provide a couple recipes for using it *other than* the
> cream cheese and cracker thing.
>
> O, Great Ones, have you any recipes for me to consider? I'm looking for
> tried and true ‹ I've found a couple via searches, and hope for an
> 'actual.'
>
> Thanks. I await your counsel and advise. I need them by tomorrow
> night.


It can be used to glaze ham or ribs. Might be good on lamb as well.
Can be spread on baked Brie although I find this disrespectful to the
Brie LOL.
Filling for a jam omelet.
Dip for spring rolls or empanadas.
Sauces for meats.

"Melba's Jammin'" > wrote in message
...
> I'm teaching a large group how to make the stuff in a couple days and
> would like to provide a couple recipes for using it *other than* the
> cream cheese and cracker thing.

Rub it on arthritic joints.

In article >,
"Janet" > wrote:

> > "Melba's Jammin'" > wrote in message
> > ...
> >> I'm teaching a large group how to make the stuff in a couple days and
> >> would like to provide a couple recipes for using it *other than* the
> >> cream cheese and cracker thing.
> >>
> >> O, Great Ones, have you any recipes for me to consider? I'm looking for
> >> tried and true < I've found a couple via searches, and hope for an
> >> 'actual.'

> It can be good in sandwiches and wraps that involve smoked turkey or ham and
> the like, plus a cheese such as havarti, lettuce, possibly some mayo...you
> get the idea. (Chutney is excellent instead, of course. In fact, I prefer
> chutney.) It can be used to make an hors d'oeuvres on tiny biscuits with
> smoked turkey or ham and/or cheese.

Thanks, Janet. I like the sandwich ideas.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >, Arri London >
wrote:

> Melba's Jammin' wrote:
> >
> > I'm teaching a large group how to make the stuff in a couple days and
> > would like to provide a couple recipes for using it *other than* the
> > cream cheese and cracker thing.
> >
> > O, Great Ones, have you any recipes for me to consider? I'm looking for
> > tried and true ‹ I've found a couple via searches, and hope for an
> > 'actual.'
> >
> > Thanks. I await your counsel and advise. I need them by tomorrow
> > night.
>
>
> It can be used to glaze ham or ribs. Might be good on lamb as well.
> Can be spread on baked Brie although I find this disrespectful to the
> Brie LOL.
> Filling for a jam omelet.
> Dip for spring rolls or empanadas.
> Sauces for meats.

I like the dip idea -- mixed with anything or just beaten with a fork to
soften?
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' wrote:
>
> I'm teaching a large group how to make the stuff in a couple days and
> would like to provide a couple recipes for using it *other than* the
> cream cheese and cracker thing.


Why? Red pepper jelly in crackers and cream cheese is so good that it
needs no other reason to exist.

"Michael \"Dog3\"" > wrote in
.121:

> Dave Smith > dropped this
> : in rec.food.cooking
>
>>
>>
>> Melba's Jammin' wrote:
>>>
>>> I'm teaching a large group how to make the stuff in a couple days and
>>> would like to provide a couple recipes for using it *other than* the
>>> cream cheese and cracker thing.
>>
>>
>> Why? Red pepper jelly in crackers and cream cheese is so good that it
>> needs no other reason to exist.
>
> I'm thinking pork roast, glaze it or use it on a pork sammich.
>
> Michael
>
>
>

spread/mound it on a cucumber coin like a fancy horses ovary?

Let's see we've covered as a meat glaze, as a cracker dip...

Possibly a meatball sauce ingredient? Can't see it as a stand alone
crudite dip or as a sauce for cooked veggies or used in a deviled egg
filling or as a cake filling. Possibly used like a mint jelly as a on the
plate condiment except not for lamb but for pork or chicken instead. Use
it in a pinwhell tortilla appetizer dealie? Maybe on cornbread. These
are my guesses. Maybe mixed with applesauce/butter as a meat glaze?

I've only ever had it with the cream cheese as a cracker dip.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Mon, 26 Nov 2007 14:54:46 GMT, hahabogus > wrote:

>Use it in a pinwhell tortilla appetizer dealie?

I like the pinwheel idea. Mix it with cream cheese, spread it on deli
sliced ham, roll up (chill) and cut.


--
See return address to reply by email
remove the smiley face first

"Dave Smith" > wrote in message
...
>
>
> Melba's Jammin' wrote:
>>
>> I'm teaching a large group how to make the stuff in a couple days and
>> would like to provide a couple recipes for using it *other than* the
>> cream cheese and cracker thing.
>
>
> Why? Red pepper jelly in crackers and cream cheese is so good that it
> needs no other reason to exist.

Dave has decreed it!

<sf> wrote in message ...
> On Mon, 26 Nov 2007 14:54:46 GMT, hahabogus > wrote:
>
>>Use it in a pinwhell tortilla appetizer dealie?
>
> I like the pinwheel idea. Mix it with cream cheese, spread it on deli
> sliced ham, roll up (chill) and cut.
>
I have used red pepper jelly in sauces that need something sweet and some
heat. Think pork and noodles, spicy oriental seasonings. But the way I love
it is on the side with pork roast.

Recipe using hot pepper jellly:

Buy Tortilla "Scoops" and arrange on a cookie sheet.

4 oz (1 cup) of shreded Mexican cheese blend-Cheddar, Monterey Jack,
Asadero, and Queso Blanco Cheeses.

4 Teaspoons of Hot Pepper Jelly or Hot Pepper Relish

1/2 of a small roasted red pepper, chopped finely.

Melt pepper jelly in a microwave safe bowl. Add cheese and red pepper,
mix well.
Place one teaspoon of filling into each scoop. Bake at 350 degrees for
8-10 minutes.

May be served with a small shrimp on top, or add some crabmeat to mix,
or jalapenos. Instead of "Scoops", you could use puff pastry squares.
--------------------------------------------------

A different twist on the pepper jelly and cream cheese thingy.

Mix together equal amounts of Hot Pepper Jelly or Hot Pepper Relish and
drained crushed Pineapples. Pour over block of cream cheese, serve with
crackers.

Denise in NH

On Mon, 26 Nov 2007 10:34:07 -0500, "cybercat" >
wrote:
>
>"Dave Smith" > wrote in message
...
>>
>>
>> Melba's Jammin' wrote:
>>>
>>> I'm teaching a large group how to make the stuff in a couple days and
>>> would like to provide a couple recipes for using it *other than* the
>>> cream cheese and cracker thing.
>>
>>
>> Why? Red pepper jelly in crackers and cream cheese is so good that it
>> needs no other reason to exist.
>
>Dave has decreed it!
>
I think Schaller is selling a product, so she needs variety. I'm
happy with it over cream cheese or used as a condiment.

--
See return address to reply by email
remove the smiley face first

Melba's Jammin' wrote:
>
> In article >, Arri London >
> wrote:
>
> > Melba's Jammin' wrote:
> > >
> > > I'm teaching a large group how to make the stuff in a couple days and
> > > would like to provide a couple recipes for using it *other than* the
> > > cream cheese and cracker thing.
> > >
> > > O, Great Ones, have you any recipes for me to consider? I'm looking for
> > > tried and true ‹ I've found a couple via searches, and hope for an
> > > 'actual.'
> > >
> > > Thanks. I await your counsel and advise. I need them by tomorrow
> > > night.
> >
> >
> > It can be used to glaze ham or ribs. Might be good on lamb as well.
> > Can be spread on baked Brie although I find this disrespectful to the
> > Brie LOL.
> > Filling for a jam omelet.
> > Dip for spring rolls or empanadas.
> > Sauces for meats.
>
> I like the dip idea -- mixed with anything or just beaten with a fork to
> soften?


Just soften it. Usually pepper jellies are strong enough to stand on
their own. Had a great sauce for chicken that a friend brought back from
Belize for me. Very much like a liquid pepper jelly. Went very well with
some fried chicken I just happened to have...