Candied Jalapenos

1 Gallon jar or 1 gallon can of pickled jalapenos

5 lbs of granulated sugar

Drain jalapenos very well. If jarred jalapenos, return jalapenos to jar after draining, layering with the 5 lbs of sugar. You will have to really pack it all in. Tightly place lid on jar. Keep at room temperature for two weeks, turning jar daily.

If canned jalapenos, place well drained jalapenos and sugar in large container that can be tightly sealed.

After 2 weeks place jalapenos in individual ½ pint or pint size jars. Will keep in jars at room temperature for up to a year!

Delicious served over cream cheese with crackers!

Bleu Cheese Dip

8 ounces bleu cheese, crumbled

2 cloves garlic, chopped

1/3 cup olive oil

1 tablespoon lemon juice

1/2 cup chopped red onion

1/2 cup chopped parsley (fresh)

pepper to taste

Combine all ingredients in a bowl and mix well. Chill, covered, until ready to serve. Serve with crackers (I prefer Carr's) and apple slices. Best to make a day ahead.

Reportedly keeps well; I never have much left to know that for sure! Is also yummy on a grilled hamburger or steak or a baked potato.

Nuts and Bolts

Melt 2 lbs margarine in large pot.
Stir in 6 T worshestershire sauce
6 T hot chili powder
4 t garlic powder
2 t onion powder
4 dashes Tabasco
(all of these are heaping measures)

Divide into 2 or 3 roasting pans
1 large box Cheerios
2 boxes Rice Chex
1 bag stick pretzels
1 1/2 lbs pecans

Pour margarine mix over cereals and mix to soak up all margarine.

Put this in a 175-200 degree oven. Bake for 24-30 hours, stirring 4-6 times. When nuts are crunchy again, mix is ready.

Russian Tea

1 large jar Tang (18 oz)
1 1/2c Instant tea with lemon
1c sugar
1t ground cloves
1/2t cinnamon

Plum Jelly

4 1/2c prepared plums
4 oz pectin
7 1/2c sugar

Put pitted plums in blender, then in dutch oven. Add 1/2c water and simmer covered for 5 min. Add sugar. Bring to rolling boil over high. Stir constantly for 1 min. Remove from heat and stir in pectin. Stir and skim for 5 min. Pour into jelly glasses. Cover wtih paraffin at once. Cool & cover.

Play Dough

1c flour
1/2c salt
2T cream of tartar
1T oil
1c water

Pepper Jelly from Bepi Pique

1c green peppers
1/2c sugar
3 large hot peppers
1 bottle Certo
2/3c vinegar

Put peppers through blender. Cook in large pot so it can come to free rolling boil and cook about 2 min. Remove from heat. Strain if desired. Remove from heat after re-heating if necessary. Add Certo and stir in well. Add green coloring. Jar while hot.

Marshmallow Salad

1 box instant pistachio pudding
1 large Cool Whip
16 oz. can crushed pineapple
½ cup chopped nuts
½ cup mini marshmallows

Mix all together and refrigerate.

French Dressing

1/4c vinegar
1/4c catchup
1/2c salad oil
5 1/2t sugar
2t salt
1 clove garlic

Mix all together and refrigerate for 2 or more hours.

Breakfast Casserole

6 eggs
2 cups milk
1 t salt
1 t dry mustard
1 pound sausage
6 slices cubed bread
1 cup grated cheddar cheese

Cook sausage until done. Drain and set aside. Beat eggs, add milk, salt and mustard. In a greased baking dish, layer the bread, sausage, and cheese. Pour egg mixture over these ingredients. Refrigerate overnight. Bake at 359 for 45 minutes.

Good reheated.