Jalapeno Pepper Jelly

13 Jalapeno Peppers, (4 whole and 9 seeded)
2 medium or 1 large bell pepper (red, yellow or orange, but not green)
1/3 cup freshly squeezed lemon juice
1 1/2 cups vinegar
6 cups sugar
4 oz. LIQUID pectin
red food coloring

Chop whole jalapenos very fine or puree in blender. Then add seeded, jalapenos. Add bell pepper to blender then add vinegar. Puree until coarsely ground and small chunks remain. Pour into large pan. Over medium heat, bring to a full boil and boil for 10 minutes. Remove from heat and add lemon juice and sugar. Return to heat and bring to a hard boil. Add pectin and boil for one full minute. Remove from heat and skim off any foam. Add 10 drops of red food coloring. Strain jelly and pour into sterilized half pint jars. Seal and process for 15 minutes in boiling water. Makes 6 half-pints

White Chicken Chili

2 lbs. boneless, skinless chicken breast, cut into bite-sized pieces
1 large onion
3 tsp garlic powder
2 Tbs. vegetable oil
4 cans (15 1/2 oz. )Great Northern Beans, drained
2 cans (14 1/2 oz. ) chicken broth
4 cans (4 oz ) diced green chilies
1 tsp salt
2 tsp ground cumin
2 tsp dried oregano
1/2 - 1 tsp pepper
2 cups sour cream
1 pint whipping cream

Saute chicken, garlic, and onion in oil. Add beans, chilies, chicken broth and seasoning. Bring to a boil and simmer uncovered for 30 minutes. Stir in sour cream and whipping cream, heat through but DO NOT BOIL. Serves 8.

NOTE: Mary cuts recipe in half but adds an extra can of beans

Carla's French Bread

1 lg. loaf French bread, cut lengthwise

Mix and spread over both halves:
1 cube butter, softened
1 can (4 oz.) chopped green chiles
1/2 tsp. garlic or onion powder

Mix and spread over top:
2 cups grated sharp cheese
1/2 cup Miracle Whip, (not light)

Sprinkle with fresh grated Parmesan cheese. Wrap in foil and heat in oven to melt. Can place under broiler to slightly crisp just before serving.

Earthquake Cake

Grease and flour a 9x13 pan, cover the bottom with chocolate chips, chopped walnuts, and coconut.

Prepare a German chocolate cake mix as directed on the package and pour over the nut mixture.

Melt and combine:
1-8 oz. cream cheese
1 cube butter
2 c. powdered sugar

Pour over the cake mix and bake as instructed on cake mix.

Fresh Cranberry Relish

1 - 12 oz. pkg. fresh cranberries
1 unpeeled orange
1 c. sugar

Rinse and drain the cranberries. Cut the orange into small chunks and remove the seeds. Do in several batches in blender with orange sections in the bottom then cranberries. Stir in sugar and let set overnight. Leftovers freeze well.

Creamy Beef Enchiladas

2 lbs. lean ground beef
1 c. chopped onion
1 can (10-3/4 oz.) condensed cream of mushroom or chicken soup
1 cup sour cream
1 can (4 oz.) chopped green chilies
3 c. shredded cheddar cheese, divided
3 cans (10 oz. each) enchilada sauce, divided
12 flour tortillas (8 in.), warmed

In a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, sour cream, chilies, 1 c. cheese and 1/2 c. enchilada sauce; heat through.

Spread 1/4 c. enchilada sauce into each of two ungreased 9x13 baking dishes. Place 1/2 c. beef mixture down the center of each tortilla. Roll up and place seam side down in each prepared dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Serves 12 or one pan can be frozen.

Tasty turkey meatloaf

1pound lean ground turkey
1/2 cup dry stovetop stuffing mix
1egg beaten
1/4 cup cranberry sauce
Salt and pepper to taste

Mix all together and place in loafpan. Bake at 350 for about 50 minutes or until done. Slice and plate and top with remaining cranberry sauce.