Family Recipes Along the Way

Ingredients   36 medium tomatoes, peeled and quartered   4 medium bell peppers, chopped   3 large onions, chopped   2 cans (12 ounces each) tomato paste   1-3/4 cups white vinegar  3/4  cup sugar   1 medium sweet red pepper, chopped   15 garlic cloves, minced   4 to 5 jalapeno peppers, seeded and chopped   1/4 cup canning salt Directions 1. Blanch tomatoes, peel, seed, and chop.  You can leave the seeds in if you like. 2. In a large stockpot, cook tomatoes, uncovered, over medium heat for 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot.   3. Stir in the green peppers, onions, tomato paste, vinegar, sugar, red pepper, garlic, jalapenos, canning salt, and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. 3. Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 ...

4 cups flour ( I use bread flour but you can use All Purpose flour) 1 1/2 cup warm water (108-110 degrees) 1/3 cup olive oil  1 envelope Active Dry Yeast 1 Tablespoon sugar  1 teaspoon salt  Put yeast and a Tablespoon of sugar into water and let sit about 5 minutes while you prepare the flour mixture  Mix flour and salt in stand mixer.  Add olive oil and mix until incorporated.   Add water and yeast mixture  Mix until incorporated  Torn out onto counter and shape int a smooth ball.  Place in a large mixing bowl that has been oiled.   Cover and let sit in a warm place until double in size  Cut the dough in half and shape each half into a flat round disc.   Place each disc into a plastic storage bag that has been sprayed with Pam.   I usually put one in the refrigerator and use within 3 days and the other goes into the freezer for later.  

When you don't feel like cooking, make this easy dish.   I'm not really sure you can call it a "recipe", its more of a "this is how I make it" kind of thing.  Even so, it gets rave reviews! Flour tortillas 4 cups Mexican blend shredded cheese 2 cans of Green Chili Enchilada Sauce 2 boneless, skinless chicken breast cooked and shredded Roll chicken and a little cheese up in the tortillas and place side by side in a 13x9 baking dish.  Pour Green Chili Enchilada Sauce over.  Top with remaining shredded cheese.  Bake at 350 for 20 min. or until cheese is melted and bubbly. 

What can you say ... caramel, pecans, and sweet creamy filling.  What's not to love??  As far back as I can remember my mother made these every year at Christmas.  Its just not "Christmas" without them. 1/3 cup soft butter 1/3 cup light corn syrup 1/2 teaspoon salt 1 teaspoon vanilla 1 pound box confections sugar Carmels Pecans Fondant Center: Blend butter, syrup, salt and vanilla until creamy.  Mix in all of confections sugar.  Mix well.  Turn onto counter and knead with hands until smooth.  Divide into rolls and store in cool place covered with a damp cloth.  Let sit several hours. Melt 1 lb. carmels and 2 tablespoons of milk and stir till smooth.  Spoon melted carmel over the rolls and roll in pecans.  Chill.  Mom (Judy) always made these at Christmas.  Yummmm!!

Ingredients 4 cups water 10 cups sugar 4 lemons 24 clementines, seedless 2 small packages fruit pectin plus hot water listed on package Equipment 8 to 9 pint sized, sterile canning jars Instructions Cut clementines and lemons into quarters removing the naval end. Be sure to remove the seeds from the lemons. Leave the skins on. Using a food processor, chop the clementines and lemons fairly thin. Your food processor may not hold all of the citrus at one time; if so do this in batches. Place the chopped citrus in a large pot. Add ten cups of sugar and four cups of water to the citrus and mix well. Over a medium heat, cook the mixture for forty minutes stirring often to prevent burning and sticking to the bottom of the pan. When the cooking time is close to an end, mix together 2 packages of fruit pectin in a bowl following the manufacturers instructions. Stir the prepared pectin into the marmalade and let boil for one minute. Ladle into warm jars while hot, cover...

1 (5 pound) ready-to-eat spiral sliced ham 1/4 cup whole cloves 1/4 cup dark corn syrup 2 cups honey 2/3 cup butter Preheat oven to 325 degrees  Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Several green tomatoes Seasoned bread crumbs 2 eggs Flour Vegetable oil Wash and slice the green tomatoes.  Get three containers ready.  In one beat the eggs.  In another place the seasoned bread crumbs.  In the third place the flour.  In a skillet heat oil until it is hot.  Dredge tomatoe slices in flour, then in egg, then in bread crumbs and place in the hot oil to fry.  Brown on both sides.  When golden brown, remove and drain on paper towel.  Season with salt and pepper before they dry.  Good served with Sweet Baby Ray's South Western Dipping Sauce.