10 eggs, beaten
1/2lb. shredded pepperjack cheese
16oz. cottage cheese
7oz. can green chilies
Make a roux with:
1/4 c. butter
1/2 c. flour
1 tsp. baking powder
1 1/2 tsp. salt
Shred cheese and spread into a sprayed 9×13 pan. Beat eggs, add cottage cheese, green chilies and roux and pour over cheese. Bake @350 for 35-45 min. until egg is set in center and edges are brown.
Cover at least 30 peach stones (no peelings, just stones) with water and simmer for 1 hour.
Use 3 ½ cups juice.
4 cups sugar
1 pkg pectin. (see pectin pkg for cooking method.
1 small packet peach jello
LARGE BATCH
10 ½ cups juice
12 cups sugar
1 pkg pectin
1 large packet peach jello
Makes 10 – 12 pints.
~1 lb jalapeno peppers (2 cups finely chopped)
~2lbs apricots (3 cups coarsely chopped)
1 c. apple cider vinegar (I usually do almost a cup with >1/4 c. lemon juice)
Pectin (MCP-7 cups sugar)
Sugar (as called for the apricot recipe for the pectin you use.)
Chop apricots and peppers to the correct consistency, pepper will be quite fine. Then prepare as directed on pectin package.
1 large mango, peeled and chopped
1 peach, peeled and chopped
1 orange/yellow bell pepper, seeded and chopped
1 c. chopped yellow tomato
½ c. cilantro, chopped
½ c. chopped red onion
2 tsp. sugar
¼ tsp. salt
1 lime, juiced
¾ c.-1 c. fruit yogurt
2 Tbs. jam
¼ c. Cool Whip