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