Raspberry Jalapeno Jam

1 c raspberries, washed

5 jalapeno peppers, washed, seeded, finely chopped

1 green bell pepper, washed, seeded, finely chopped

3 c sugar

3/4 c apple cider vinegar

3 oz pectin

Combine the raspberries, bell pepper & jalapeno peppers in a saucepan with the sugar and cider vinegar. Bring to a boil over medium-high heat and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes. Stir in the liquid pectin and run the mixture through a strainer to remove bits of pepper. Pour the strained liquid into sterilized jars and seal.

Stuffed Bell Pepper

Bell peppers, one for each person eating

hamburger

rice

corn

tomatoes

onion

garlic

salt

pepper

Worcestershire sauce

Saute onion and garlic in pan with olive oil. Add in hamburger, brown, drain excess grease. Add in remaining ingredients. Cut middle out of pepper, empty of seeds and excess insides. Fill peppers with filling. Cook in 450 oven for 45 minutes.

Chayote Soup

2 chicken bullion cubes, crumbled

2 c hot water

1 Tblsp butter

1 small yellow onion, minced

3 cloves garlic, minced

1/4 tsp red pepper flakes

2 chayote squashes peeled and cut into 1/2 pieces

2 Tblsp fresh cilantro

Dissolve bullion in hot water. Melt butter over medium heat. Stir in onion, garlic, red pepper flakes and onion. Cook until onion is soft. Add chayote and cilantro, stir continually for 5 minutes. Stir in bullion mix. Cover, let simmer for 20 minutes. Pour mixture into blender, puree till smooth.

Recipe from: allrecipes.com

Tips: I only used one chicken bullion cube to cut down the saltiness.

The family really like this recipe.

Plum Crumble

3 lbs fresh plum, pitted and quartered

1/4 c brown sugar

1 c sugar

1/2 tsp salt

1/2 tsp cinnamon

1 large egg, beaten

1/2 c butter, melted

Combine plums and brown sugar. Blend well. Pour into buttered baking dish. Sift together the flour, sugar, salt and cinnamon. Add the beaten egg, stir lightly with a fork until mixture is crumbly. Sprinkle evenly over plums, then drizzle with melted butter. Bake at 375 for 40-45 minutes. Serve with whipped topping or ice cream.

Recipe from: southernfood.com