Green Pepper Jelly or (Christmas Jelly)
6 1/2 cups sugar
1 1/2 cups white vinegar
3 large green pepper (ground and minced)
3 tablespoons crushed red pepper
Boil sugar and vinegar until clear 3-4 min. Add green pepper and red pepper Boil one minute. Turn off and cool. Add 1 bottle or 4 oz. of pectin (Certo recommended) and 4 drops of green or red food coloring.
Will make about 6 1/2 pint jars of jelly.
Serve over cream cheese topped crackers of choice.
(This is my mother's recipe, double it if you have over 4 family members) Sweet and Sour Chicken, Meatballs, etc.
6 tbsp corn starch
1 1/2 cups brown sugar
1 large can of pineapple (drained)
3 cups pineapple juice
3 tbsp soy sauce
3/4 cup vinegar
1/2 green pepper and 1 full red pepper
1 small can water chestnuts (drained)
(eggs and canned bread crumbs if deep frying is desired for the chicken or pork)
In a pan, heat up the corn starch, sugar, juice, vinegar, soy sauce, it will take about 4 minutes to reach a thickened and boiling state. Boil for one full minute. Reduce heat and then add the pineapple chunks, chestnuts, and cut up peppers.
You have the option to use chicken, pork, or meatballs. With the meatballs you can use your own recipe to make them or buy the frozen ones that are precooked and just heat them up and add them to the sauce above. The chicken and pork can be precooked and added as chunks into the sauce or you can deep fry them.
To deep fry the chicken chunks or pork follow this recipe:
Dip meat chunk in egg wash, roll in (canned) bread crumbs, and deep fry in oil for 3 1/2 minutes and drain.
Serve the meat of your choice with sauce over cooked white minute rice.
