Habanero Pepper Jelly

1 large yellow bell pepper cored and seeded                  10-12 colorful Habanero peppers (seeded)
1 1/2 C Cider Vinegar                                                   6 1/2 C sugar (very fine if you can find it)
6 ounces of LIQUID pectin in the bottle

Make sure you have your 6-8 1/2 ounces sterilized jelly glasses and lids ready. I was able to find Habaneros at a small roadside farm that were purple brown besides red and yellow! I use a lot of peppers as we like it really hot, you can remove the ribs and use as few as 6-8 peppers for a milder jelly.

Using a food processor or food chopper finely dice all the peppers, as small as possible if doing by hand.'Put the peppers into a large saucepan and stir in vinegar and sugar and bring to a boil. Boil, uncovered about 30 minutes or until mixture is slightly thickened and peppers are translucent. Remove the mixture from the stove top and et it cool about 10 minutes. Stir in the LIQUID pectin, return to heat, bring to a boil and then boil 2 more minutes or until the jelly starts sheeting the metal spoon held at an angle above the pan. Remove from heat and skim off any foam (I didn't have any) and immediately pour into jelly jars equally (I pour half into each jar, then go back and fill making sure peppers are evenly distributed) Immediately cover jars with lids ( I do not use paraffin wax) and I turn them upside down, let cool unmoved for 24 hours, if any kids have popped (a bubble in center that can be depressed) you need to re seal by heating the lid again if that doesn't work you need to use that one right away.

*I had one that did not seal. I have also had the problem of the jelly didn't set as firm on the first batch, but it was still just as good. We use this over Cream Cheese as a spread with company, with steak, chicken, ham, fish just about anything and I always make enough to give away, take up to the cottage and last us a year! I usually end up making 24 jars total!

Genovese

1 1/2 sticks butter                                          2-3lb. Eye of Round roast
5 onions diced                                               4 large carrots diced
4 large celery diced                                       wine (red is best) 1/2 C
4 peeled whole tomatoes from can              

Saute' fistful of onions in the butter, yes all of the butter! Add the meat and brown on all sides, then add the rest of the onions, the celery and the carrots... cook slowly on low until almost all liquid is gone. Add the wine and crush in your hand and add the whole, peeled tomatoes, simmer for 5-6 hours, add salt to taste and remove meat, let rest as the rest of the liquid is soaked up to become a thick sauce. Slice the Eye of Round roast. Serve over freshly made pasta and add Parmesan and/or Romano cheese

Bolognese

1 Tbsp. butter                                         3-4 each celery & carrots diced
1/4 C diced onion                                   1 lb. ground beef (ground sirloin is best)
1 small can tomato paste                         1 small tomato paste can of wine (red is best)

Start with butter and add ground beef, when beef is browned add the vegetables and the can of tomato paste and can of wine. Add water just to cover veggies , cover, cooking slow about 2-2.5 hours on a low or simmer stove top. Serve over freshly cooked pasta and add fresh grated Parmesan and/or Romano cheese

Pasta Potato

·         2 Tbsn olive oil                         1/2 cup minced pancetta or bacon, optional            1 Tbsn garlic minced

·         3 or 4 potatoes, about 1 1/2 pounds, peeled,cut into bite-size chunks       1- 28 oz can whole peeled tomatoes, not drained

·         3 or 4 small dried hot red chiles, or to taste (or substitute about 1 teaspoon crushed red pepper flakes)

·         1 1/2 lb Ditalini or assorted dried pasta                        Salt & pepper to taste

         Put  several cups of water in a pot on stove, and keep it at a simmer. Place olive oil in a large saucepan, and turn heat to medium. If you're using pancetta or bacon, add it to the oil and cook, stirring occasionally, until it becomes slightly crisp, about 10 minutes. (If you are omitting the meat, proceed to the next step.) Add potatoes, garlic and chiles and raise the heat to medium-high. Cook, stirring occasionally, until potatoes begin to brown all over, about 10 minutes. Add tomatoes and their juice, along with 2 cups of the simmering water, and bring to a boil. Turn heat down to medium-low, and cook uncovered, stirring occasionally to break up the tomatoes and prevent sticking  While potato mixture is cooking, break long dried pasta, like spaghetti, into several lengths; place cut pasta, like ziti, in a bag, and break it up with the back of a pot or a hammer. After potato mixture has simmered for about 10 minutes, add pasta and plenty of salt and pepper to pot. Simmer, stirring and adding the simmering water as necessary; mixture should remain thick and stewy, never dry.

        When potatoes are tender and pasta quite tender -- this will take 20 minutes or more -- the dish is done. (It may be covered and refrigerated for a day or two, or put in a closed container and frozen for several weeks; it's likely that you will need to add more liquid when you reheat.) Check the seasoning, and add some crushed red pepper flakes, black pepper or salt if needed. Serve hot, in bowls.

Calamari Pasta

1/2 C Olive Oil                    1-1 1/2 Garlic clove minced                       1 can whole peeled tomato/crushed
1/4-1/3 small can of tomato paste             1-2 hot peppers (taste before adding 2nd pepper)
3 Tbsn Red wine                 washed, clean calamari/squid                     linguine       parsley sprigs
saute' garlic in the oil over med. heat, then add the tomatoes, tomato paste, wine, pepper(s)
simmer for 2 hours.

After about an hour and a half of the simmering add the calamari, during this time you can make the linguine, the Calamari will simmer in the pot for 30 minutes, so time the pasta accordingly. Drain pasta and serve the Calamari Sauce over it adding a sprig of parsley.  This is a great meal for the traditional seafood Christmas Eve the Italians observe.

Italian Sauce in bulk to can

Makes about 9 pints.

·                     6 cloves garlic, minced

·                     1 cup green bell pepper, chopped

·                     2 tbls. oregano

·                     2 tsp. black pepper

·                     4 tsp. salt

·                     1/4 cup olive oil

·                     30 pounds whole tomatoes (1 lug)

Hot Pack

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters and boil in a large uncovered pot for 20 minutes. Press through a sieve or food mill.

In a heavy sauce pan or cast iron skillet, saute garlic, peppers, and onions in oil until tender. Combine with tomatoes and remaining spices and bring to a boil. Simmer uncovered until thick enough for serving. Volume will be reduced by almost one-half. Stir often to prevent sticking.

Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Pressure Canner:

Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.

·                     Pints 20 minutes

·                     Quarts 25 minutes

After processing, remove jars immediately, place on a rack to cool. Test for a seal.
Note: Do not increase amounts of vegetables

Italian Sauce

Italian Sauce can be used in many recipes or just as a sauce with your favorite pasta. Whenever *Sauce is indicated in a recipe it means this sauce.

1/2 C olive oil                        1 clove garlic crushed              1/2 C whole peeled tomatoes crushed w/juice      

1 1/2 Tbsn of tomato paste    *green bell peppers cut in strips      dash Oregano     salt & pepper to taste

*Bell peppers are optional but can be used if you use them you need to saute' the strips in the oil with the crushed garlic clove...if you do not use the bell pepper strips just saute' the crushed garlic clove

After the saute' add the tomato paste, tomatoes and Oregano, simmer for about an hour and you can use this as a sauce or add to many other dishes .

Macaroni & Broccoli

1 bag frozen Broccoli florets or 1 fresh head of Broccoli chopped large             1/4 C olive oil
additional 3 Tbls. olive oil                  1 clove garlic crushed                            red pepper flakes
Ditalini, Mini Penne Rigate, Penne Rigate

Put the 1/4 C oil in stock pot. Fill 3/4 way stock pot with water and salt, when the water boils put in the fresh or frozen broccoli, when the water boils again add the pasta  and let cook until the pasta is finished. At this time in a small frying pan put the 3 Tbls. oil and the crushed garlic clove also add red pepper flakes to your liking of hotness, when the pasta is cooked strain the pasta and broccoli then put back in stock pot, add the garlic and red pepper flake oil and mix, then transfer to serving bowl. Another quick and easy dish...Buon Appetito

Pasta Piselli

1/2 C olive oil                         1 1lb. bag of frozen peas                       small onion diced
about 3 strips of bacon cooked or prosciutto chopped                         salt & pepper
Ditalini or Cut Spaghetti pasta

Put everything directly into a stock pot, cover with water, cover and cook on medium heat. During this time make the pasta and drain. After the peas are unfrozen put in the pasta and cook about 10 more minutes. Serve...this is a fast and easy dish that takes no time at all. DO NOT freeze.

Minestrone

Minestrone

1/2 head of large cabbage/chopped           5 large carrots/diced           3 large celery stalks/diced
1/3 C olive oil                                           5 large potatoes/diced        1/8 C diced onions
1 small can whole peeled tomatoes           salt & pepper to taste          1 can Kidney beans
Ditalini/Ditali pasta                                    water

Put oil and onions in stock pot, cook until onions are translucent. Add the cabbage, carrots, potatoes,celery,tomatoes (crush as you put them in the pot). Cover the vegetables with water and simmer for 2-3 hours. Salt & pepper to taste. In another pot cook the pasta, while the pasta cooks add the kidney beans to the cabbage mixture still simmering. When the pasta is done you can 1) spoon the cabbage mixture (Minestrone) into a bowl and add the pasta or 2) mix the pasta into the Minestrone and serve.

You can freeze the Minestrone if you use option 1 and DO NOT add the pasta before freezing!

Pasta Fajoli

1/2 C Olive oil                2  tspns. crushed Garlic                 1 can whole peeled tomatoes crushed w/liquid
1/2 bag of Northern Beans (make sure you soak the beans overnight before using) 1 Tblspn Parsley
Ditalini pasta

Add the oil, the garlic, the parsley and the soaked beans to a stock pot and cover with water cook slow on low for 1-1 1/2 hours adding water when needed to keep covered. Cook the Ditalini pasta during this time. After the hour or hour and a half add the hand crushed whole peeled tomatoes with liquid and the cooked Ditalini pasta, after 10 minutes serve.

Sauce with Meatballs and Braciole

1/3 C Olive Oil          2- 6oz cans Tomato Paste       1 small can Whole Peeled Tomatoes

1/8 C diced onions    4 cloves fresh Garlic minced     3 Bay leaves

1# Hamburger          3 Country Style Pork ribs         4-6 (or more) thinly sliced beef cutlets

6oz Red Wine          12 oz water                              1C grated Parmesan/Romano cheese

fresh Parsley minced             4-5 (or more) very long toothpicks or metal picks

In a large stock/soup pot put the oil and the diced onions and cook until the onions are translucent.  Mix 1/2 C of the cheese with the hamburger and begin making meatballs (your choice of size), when finished place meatballs into the pot, as they start browning begin making the braciole...lay out the thin slice beef and sprinkle with cheese, minced garlic and parsley, roll up (like a crescent roll) and secure with toothpick or metal pick. Check and carefully turn meatballs (you want to brown on all sides. when meatballs are browned put Braciole in the pot. Add the Country Style Ribs also.  Immediately empty the tomato paste into the pot, using the empty cans add the water making sure to scrape all the past out, then use one of the cans to add the wine. Now with the whole peeled tomatoes you squeeze and crush (in your hand) each tomato into pot, then add the leftover juice. Add any leftover garlic and add the 3 Bay leaves. Cover pot and simmer for 3-4 hours *DO NOT USE CROCK POT* Make your pasta and when finished enjoy. We like to put the meat onto a seperate plate, we ladle the sauce over the pasta. Use any leftover cheese to put on your serving of pasta. You can freeze the sauce if needed/wanted to use another time with a different meat to serve. Buon Appetito!