Jalapeno Pepper Jelly

Contributor: Lorraine Lewis
2002 Cowley Cookbook

"Serve this with cream cheese and crackers for a colorful and easy hors d'oeuvre or use as a condiment for lamb or beef. Makes approximately 6 pints."

4 large green peppers
14 medium jalapeno peppers
6 cups sugar
6 oz. liquid pectin
1/2 cup fresh lemon juice
1 cup cider vinegar
green food coloring (optional)

Seed and grind the peppers. Combine with lemon juice, vinegar and sugar in a heavy 4-quart saucepan. Bring to a rolling oil and boil, stirring constantly, for about 15 minutes. Add the pectin and boil for 3-5 minutes more. Remove form heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green. Cool slightly, stirring occasionally and spoon into sterilized jars. Seal immediately and store in a cool, dark place.

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Pinwheels Appetizer

Contributor: Lois Beddes
2002 Cowley Cookbook

1 (8 oz) cream cheese
1 small chopped onion
1 can black olives, drained and chopped fine
1 can chopped green chilies

Add garlic salt and onion salt to taste. Mix together and spread on flour tortillas. Roll up and slice about 1 1/2 inch thick.

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Won Tons

Contributor:  Jewel Rasmussen
CC Original

"Everyone seems to like these.  Great for parties!"

Combine approximately 2-3 T dried onion with 2 lbs hamburger.  Season with salt and pepper.

Separate skins from 2 packages won ton skins.

Placing a skin so that it forms a diamond in front of you, place a small pinch of meat in the corner.  Roll until the skin forms a triangle.  Wet the folded edge with water, then fold the sides in so that they form a diaper shape.  Deep fat fry.

Let won tons cool before serving.  Good alone, or serve with a sauce of:

3/4 cup ketchup
2T brown sugar
salt and pepper to taste
water to thin

The sauce should have the approximate consistency of tomato sauce.  Add more brown sugar if you prefer the sauce sweeter.

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