Diablo Jalapeno Jelly

1 green bell pepper
5 jalapeno peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin
2 drops green food coloring

1. Sterilize jelly jars and lids according to manufacturer`s
instructions.
2. Remove seeds from green pepper and chilies (Be very careful
with chiles -- don`t touch your eyes.) Fit the steel knife blade into
the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup.
Reserve rest for another purpose. Chop jalapenos into 1/4 inch pieces.
Measure 1/4 cup for jelly.
3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and
vinegar in a large saucepan. Bring to a boil. Continue to boil 1
minute. Remove from heat; let cool 5 minutes. Stir in pectin and food
coloring.
4. Strain mixture through a fine strainer to remove pieces of
peppers. Pour strained liquid into sterilized jars. Cover tightly and
store in a cool place up to 6 months.
Makes 2 cups.
Serving Ideas : Serve with scrambled eggs and meats.

Deluxe Nachos

-----REFRIED BEANS-----
2 cups Dry pinto beans
1 large Onion
1 Ham hock -- Water
1/2 cup Lard
Salt
-----NACHOS-----
12 Corn tortillas
Lard for deep frying
Salt
1 cup Shredded Jack cheese
1 cup Shredded cheddar cheese
2 Jalapeno chiles (or more) -- finely chopped
1 cup Finely diced tomatoes
1 cup Finely chopped cilantro

Place beans, whole onion and ham hock in saucepan. Add water to cover.
Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender.
Remove onion and ham hock. Drain beans. Heat lard until very hot. Add
to beans and mash with potato masher. Season to taste with salt. Set
aside. To make nachos, cut tortillas in quarters and fry in deep hot
lard until crisp. Drain and season lightly with salt. Arrange tortillas
in single layer on large ovenproof platter. Sprinkle half each of Jack
and cheddar cheeses over tortilla chips.
Sprinkle chiles over cheeses. Top with dollops of refried beans and
gently spread over mixture. (Reserve any extra beans for another use.)
Sprinkle with half of remaining cheeses. Top with tomatoes and
cilantro, then with remaining cheeses. Bake at 375F until cheeses are
melted and bubbly, about 15 minutes. Serve at once.

Deluxe Nachos

-----REFRIED BEANS-----
2 cups Dry pinto beans
1 large Onion
1 Ham hock -- Water
1/2 cup Lard
Salt
-----NACHOS-----
12 Corn tortillas
Lard for deep frying
Salt
1 cup Shredded Jack cheese
1 cup Shredded cheddar cheese
2 Jalapeno chiles (or more) -- finely chopped
1 cup Finely diced tomatoes
1 cup Finely chopped cilantro

Place beans, whole onion and ham hock in saucepan. Add water to cover.
Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender.
Remove onion and ham hock. Drain beans. Heat lard until very hot. Add
to beans and mash with potato masher. Season to taste with salt. Set
aside. To make nachos, cut tortillas in quarters and fry in deep hot
lard until crisp. Drain and season lightly with salt. Arrange tortillas
in single layer on large ovenproof platter. Sprinkle half each of Jack
and cheddar cheeses over tortilla chips.
Sprinkle chiles over cheeses. Top with dollops of refried beans and
gently spread over mixture. (Reserve any extra beans for another use.)
Sprinkle with half of remaining cheeses. Top with tomatoes and
cilantro, then with remaining cheeses. Bake at 375F until cheeses are
melted and bubbly, about 15 minutes. Serve at once.

Cucumber Salsa

1 cup Dairy Sour Cream
1 cup Yogurt -- Plain
1/4 cup Parsley -- Snipped
1/4 cup Cilantro; Fresh -- Snipped
1 teaspoon Cumin -- Ground
1/2 teaspoon Salt
2 each Cucumbers -- Medium *

* Cucumbers should be pared, seeded and coarsely shredded.
Mix all ingredients. Cover and refrigerate until
chilled, about 2 hours. Makes about 3 cups salsa.

Crockpot Chile Stew

1 Whole chicken -- cut up
4 cups Water
10 Oz can cream of mushroom
Or cream of chicken soup
12 Corn tortillas
1 teaspoon Garlic salt
1 package Chicken gravy mix
1/2 cup Chopped green chile

Cook chicken in crockpot with water to cover, about 4 hours. Add
remaining ingredients the last half hour of cooking. Allow to boil
until tortillas are tender. Serve over rice. Makes 5 - 6 servings.

Cowboy Caviar

15 ounces Black Beans -- Rinse and Drain *
4 ounces Ripe Olives -- Chop and Drained *
1/4 cup Onion; Finely Chopped -- 1 Sm.
1 each Clove Garlic -- Finely Chopped
2 tablespoons Vegetable Oil
2 tablespoons Lime Juice
1/4 teaspoon Salt
1/4 teaspoon Red Pepper -- Crushed
1/4 teaspoon Cumin -- Ground
1/8 teaspoon Pepper
8 ounces Cream Cheese; Softened -- 1 pk
2 each Eggs; Large Hard Cooked -- **
1 each Green Onion w/Top -- Sliced

* 1 can of each black beans and ripe olives. Drain and rinse the
beans, Drain the chopped ripe olives. ** Eggs should be peeled and
chopped.
Mix all ingredients except cream cheese, eggs, and green onion. Cover
and refrigerate at least 2 hours. Spread cream cheese on serving plate.
Spoon bean mixture evenly over cream cheese.
Arrange eggs on bean mixture in ring around the edge of the plate;
sprinkle with green onion.

Corn Salsa Pita Sandwiches

--- Sandwiches: ---
4 ears of corn
1 1/2 cups shredded red cabbage
1 green bell pepper -- chopped
1 tomato -- chopped
6 bacon slices -- cooked
6 pitas
1 1/2 cups cheddar cheese -- shredded
--- Salsa: ---
1 cup sour cream
3 tablespoons lime juice
2 tablespoons chopped onions
1 garlic clove -- minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

* Only fresh corn will make this sandwich taste its very best, but use
well-drained canned corn if necessary.
SALSA: Mix all the salsa ingredients well and chill.
SANDWICHES:
1. Remove husks from corn, remove corn silk and snap off ends of
stalks. Have a pot of salted water boiling rapidly. Drop in corn ears,
cover, and cook for 5-7 minutes.
2. Remove corn from water, drain, and cut corn from cob.
3. Combine finely shredded cabbage, green pepper, tomato and
cooked crumbled bacon in a large bowl. Stir in 3/4 cup of the salsa
mix, blending well.
4. Cover and chill mixture. When ready to serve, fill pita bread
with corn mixture, top with remaining salsa and shredded cheese.