Carmen’s Hot & Sweet Jalapenos

This is a favorite served on Trisket crackers with cream cheese. Makes about 6-8 pints

12-16 cups thick slice green or red jalapenos (we like red the best)

2 cloves garlic, sliced

1/3 c. non-iodized salt

1 – 2 cups pickling lime powder- mixed as directed on package (I bought at Walmart)

6 cups crushed ice, to be part of the water measure with the lime powder

5 cups sugar

2 ½ cups distilled white vinegar

¾ teaspoon ground turmeric

Prepare jalapenos by washing thoroughly, removing stem end and cutting into ¼ inch thick round slices. Discard any extra seeds that fall out (use rubber or plastic gloves when handling hot chilies to prevent skin irritations and burns. I also do the cutting outside where chili fumes won’t fill the house. Afterwards run your cutting board through the dishwasher to get all the capsasin - hot stuff - off the board) Combine jalapenos with slice garlic and sprinkle with salt in a non- aluminum stock pot or large bowl, mix well

Mix pickling lime with water as directed on package, adding cracked ice in water measure. Pour mixture over slices, mix carefully with pepper slices, cover and weight down pepper slices with a plate, covering lightly with plastic wrap. Store in a cold area overnight or at least 8-12 hours. Stir carefully every few hours (Pepper slices will become very firm and brittle as they soak in the lime water).

Combine sugar with remaining ingredients in a big pot and bring to a full boil. In the meantime, wash and drain peppers in cold water, three full times to remove all the lime soaking solution. When thoroughly washed, add slices to syrup in pot (may be done in batches if needed). Bring to a full boil, and cook until they are almost transparent, about 6-8 minutes.

Spoon chilies and hot liquid into hot clean mason style jars. Wash rimes of jars with a clean wert cloth to remove any syrup from rim. Place hot mason lids and clean rings on jars and tighten very will. Process in hot water bath for 20 minutes (27 at high altitudes). Remove slowly from hot water, and allow to cool, undisturbed, on a towel in a draft free area of the kitchen, until jars are cooled and sealed. Store for four weeks before using. Keep refrigerated once opened.

Ken and Andrea's Lime punch

I always love when Ken is in charge of drinks because we always get this punch.  I believe this is the recipe quoted to me at the reunion.

2 2 liter bottles diet lemon lime soda
2 cans frozen limeade concentrate
1 small bottle roses lime

Mix all together and serve.

Now that I'm writing it down I'm not sure if it was limeade or lemonade,  OR if it was sprite or ginger ale.  Anyone know?

Lemony Chicken with Fresh Coriander

This recipe is adapted slightly from Madhur Jaffery's Indian Cooking.  I love cilantro so of course I love this.

2T Ginger paste (or fresh ginger and water blended together to make a paste)
2 1/2 lbs chicken pieces skinned
4 cloves garlic (finely chopped)
1 bunch cilantro finely chopped (no stems)
1/4 tsp cayenne
2 tsp cumin
1 tsp coriander
1/2 tsp turmeric
salt
2-3 tablespoons lemon juice


Coat a wide non stick pan with vegetable oil and heat over med-high heat.  Salt chicken to taste.  When the pan is hot, brown chicken (in batches if necessary) on each side then remove to a platter or bowl.  Turn heat to medium and and garlic and ginger paste.  Stir and fry for one minute.  Add 3/4 cilantro, cayenne, cumin, coriander, and turmeric.  Cook while stirring for one minute.  Add half a cup of water and lemon juice to the pan then add chicken and any juices that may have accumulated to the pan.  Cover and cook on low until chicken is done (about 20-30 min) turning chicken over half way through cooking.  Garnish with rest of the cilantro and serve with basmati rice.