R eheating
directions:
Preheat
oven to 350°F. Wrap one wreath in
foil; place on a baking sheet.
Place
in oven for
1 2
to 15 minutes or until
heated through.
Cilantro-Jalapeno Cheese
Spread
Shown on
page 123
and
above left.
1
cup shredded Monterey Jack
cheese (4 ounces)
1
cup shredded sharp cheddar
cheese (4 ounces)
1
8-ounce package cream
cheese, softened
3
tablespoons finely chopped
red sweet pepper
3
tablespoons snipped fresh
cilantro
1
medium fresh jalapeno chile
pepper, seeded and finely
chopped*
1
tablespoon milk
V2
teaspoon Worcestershire sauce
Jalapeno pepper slices (optional)
In a large bow l, stir to g eth er the
M onterey Jack, cheddar, and cream
cheeses. Stir in sweet pepper, cilantro,
chopped jalapeno pepper, milk, and
Worcestershire sauce until combined.
Transfer m ixture to tw o 10-ounce
ramekins or bowls. Cover and chill for
2
hours before serving or for up to
3
days. If desired, garnish with jalapeno
pepper slices. Makes 2 cups.
*
Note:
Because hot chile peppers,
such as jalapenos, contain volatile oils
that can burn your skin and eyes, avoid
direct
contact
with
chiles
as
much
as possible. When working with chile
peppers, wear plastic or rubber gloves.
If your bare hands do touch the chile
peppers, wash your hands and nails
well with soap and water.
Pepper Jelly
Shown on
page 121
and
above right.
Be sure to sterilize the canning jars
before filling. Wash the jars in hot,
soapy water and rinse thoroughly.
Then place them in boiling water for
10 minutes.
1V2 cups cranberry juice
(not low-calorie)
1
cup vinegar
2
to 4 fresh jalapeno chile
peppers, halved
*
5
cups sugar
V2
of a 6-ounce package (1 foil
pouch) liquid fruit pectin
In
a
medium-size
enamel,
stainless-
steel, or nonstick saucepan, combine
cranberry
juice,
vinegar,
and
jalapeno
peppers.
Bring
to
boiling;
reduce
heat.
Simmer,
covered,
for
10
minutes.
Strain
mixture
through
a
sieve,
pressing
with
the
back
of a spoon to remove all the liquid;
measure 2 cups. Discard pulp.
In a
6
-quart heavy kettle, combine
the
2
cups liquid
and
sugar.
Bring
to a full rolling boil over high heat,
stirring
constantly.
Quickly
stir
in
pectin. Return to a full rolling boil; boil
for 1 minute, stirring constantly. Remove
from heat. Quickly skim off foam with a
metal spoon.
Ladle
at
once
into
hot,
sterilized
half-pint
canning
jars,
leaving
a
Vi-inch
headspace.
Wipe
jar
rims;
adjust lids. Process in a boiling-water
canner
for
5
minutes
(start
timing
w hen water returns to boil). Remove
jars and cool on a wire rack for
2
to
3 days or until set. Makes 5 half-pints.
Best of Christmas Ideas
125
