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FareShare Gazette Recipes -- September 2008 - J's

 

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Jalapeno Cilantro Jelly

Jerky Chili

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* Exported from MasterCook *

Jalapeno Cilantro Jelly

Recipe By : Southwestern Vegetarian by Stephan Pyles
Serving Size : 20 Preparation Time :0:00
Categories : Volume 11-09 Sep 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cider vinegar
5 cups sugar
7 jalapeno chile peppers -- seeded and minced
2 green New Mexico chiles -- or Anaheim chiles
seeded and finely diced
1/2 bunch cilantro leaves -- (leaves only), chopped
3/4 cup liquid pectin
Paraffin wax -- for sealing

Place the vinegar and sugar in a large saucepan and bring to a boil,
stirring until the sugar has dissolved, about 5 minutes. Reduce the heat to
low, add the heat to low, add the jalapeno and New Mexico chiles; simmer
for 10 minutes, skimming the foam occasionally with a ladle. Add the
cilantro, stir in the pectin and return to a boil. Cook for 1 minute,
remove from the heat and let stand for 20 minutes.

Pour into hot, sterilized quart jar and pint jar; seal with paraffin
according to the instructions on the package (if using immediately you do
not need paraffin). The jelly will keep sealed in a cool, dark, dry place
for 1 year or unsealed in the refrigerator for 2 to 3 months.

Makes 5 cups, or 20 one-tablespoon servings.

Cuisine: "TexMex"
From Southwestern Vegetarian by Stephan Pyles; 2000
S(Formatted by Chupa Babi in MC): "08.25.08"
Copyright: "2000"
Yield: "5 cups"

Contributed to the FareShare Gazette by Chupa; 28 September 2008.
www.fareshare.net



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Per Serving (excluding unknown items): 197 Calories; trace Fat (0.1% calories from 
fat); trace Protein; 51g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg 
Sodium. Exchanges: 0 Vegetable; 0 Fat; 3 1/2 Other Carbohydrates.


 
 
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* Exported from MasterCook *

Jerky Chili

Recipe By : By The Associated Press
Serving Size : 6 Preparation Time :0:00
Categories : Volume 11-09 Sep 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 medium yellow onion -- diced
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon minced jarred jalapeno pepper slices
[more or less to taste]
1 pound beef jerky
[if large, cut into 1-inch chunks]
14 ounces kidney beans -- drained and rinsed (1 can)
28 ounces low-sodium crushed tomatoes -- (1 can)
14 ounces low-sodium tomato purée -- (1 can)

In a large saucepan, heat the olive oil over medium-high. Add the onion,
cumin, oregano, paprika, black pepper and jalapenos. Sauté for 5 minutes or
until the onion is very tender.

Meanwhile, place the jerky in a food processor and pulse until well
chopped. Add the jerky to the pan and sauté for 3 minutes. Add the beans,
diced tomatoes and tomato purée, then bring to a simmer.

Cover the pan, reduce heat to low and simmer for 15 minutes or until the
jerky is tender.

Serves 6.

Hagerstown Herald-Mail; September 17, 2008

Contributed to the FareShare Gazette by Art; 20 September 2008.
www.fareshare.net



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Per Serving (excluding unknown items): 580 Calories; 25g Fat (37.7% calories from 
fat); 41g Protein; 50g Carbohydrate; 18g Dietary Fiber; 36mg Cholesterol; 1692mg 
Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 
1/2 Other Carbohydrates.

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