On Mon, 26 Nov 2007 10:34:07 -0500, "cybercat" <[email hidden]>
Quoted message said:
"Dave Smith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Melba's Jammin said:
I'm teaching a large group how to make the stuff in a couple days and would like to provide a couple recipes for using it *other than* the cream cheese and cracker thing.
Why? Red pepper jelly in crackers and cream cheese is so good that it needs no other reason to exist.
Dave has decreed it! 😉
I think Schaller is selling a product, so she needs variety. I'm happy with it over cream cheese or used as a condiment.
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In article <[email hidden]>, Arri London <[email hidden]>
Quoted message said:
Melba's Jammin said:
I'm teaching a large group how to make the stuff in a couple days and would like to provide a couple recipes for using it *other than* the cream cheese and cracker thing.
O, Great Ones, have you any recipes for me to consider? I'm looking for tried and true ‹ I've found a couple via searches, and hope for an 'actual.'
Thanks. I await your counsel and advise. I need them by tomorrow night.
It can be used to glaze ham or ribs. Might be good on lamb as well. Can be spread on baked Brie although I find this disrespectful to the Brie LOL. Filling for a jam omelet. Dip for spring rolls or empanadas. Sauces for meats.
I like the dip idea -- mixed with anything or just beaten with a fork to soften?
Just soften it. Usually pepper jellies are strong enough to stand on their own. Had a great sauce for chicken that a friend brought back from Belize for me. Very much like a liquid pepper jelly. Went very well with some fried chicken I just happened to have...
