MARINATED VEGETABLE SALAD
1 pt. cherry tomatoes
1 lb. fresh mushrooms
1 (6 oz.) can black pitted olives
1 (5 oz.) can green pitted olives
1 (8 oz.) can water chestnuts
1 (8 1/2 oz.) can artichoke hearts
1 head cauliflower
1 bunch fresh broccoli
1 (8 oz.) jar mild banana peppers
1 lg. red onion, sliced thin2 c. vegetable oil
3/4 c. red wine vinegar with garlic
(Regina)
2 tsp. salt
1 tsp. pepper
1/2 c. granulated sugar
Drain all liquids. Marinate 24 hours in: Drain before serving. Serves 15 to 20 people.

SALSA
4 tomatoes, chopped
4 green onions, chopped
1 can green chilies, chopped
1 sm. can black olives, chopped
3 tbsp. banana peppers (optional)
3 tbsp. olive oil
1 1/2 tbsp. wine vinegar
1 tsp. garlic salt
1/2 tsp. lemon pepper
Mix altogether and chill for several hours. STUFFED HOT PEPPERS
20 to 25 banana peppers
15 to 20 slices of bread, cubed
1 1/2 lbs. sausage
2 eggs
1/2 c. milk
1 c. shredded Mozzarella cheese
1/2 c. grated Parmesan or Romano
cheese
2 tsp. garlic salt
2 tsp. onion salt
2 tsp. parsley
2 tsp. oregano
Cook sausage and drain. Clean peppers and slice in half. Mix ingredients for stuffing. Pack stuffing into peppers. Oil casserole dish to prevent sticking. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake an additional 15 minutes.

HOT SHRIMP DIP
4 (8 oz.) pkgs. cream cheese
1 med. onion, chopped
1 med. tomato, chopped
3 cloves garlic, chopped
5 banana peppers, chopped
1 Torrido (brand name) peppers,
chopped
1/2 lb. cooked shrimp, chopped
1 sm. pkg. frozen crab
Heat together in double boiler. Do not boil. Serves 30. October 8, 1992
PIZZA DISH
2 lb. lean ground beef
4 slices turkey ham, cut into pieces
2 heaping tbsp. chili powder
1 lg. green pepper
1/3 c. mild banana peppers
2 1/2 oz. mushrooms
1 1/2 c. onions
1/2 c. shredded cheddar cheese
3 c. shredded Mozzarella cheese
Salt and pepper to taste
Preheat oven to 425 degrees. In a large bowl, cut ham into pieces, cut green pepper into pieces. Add banana peppers, mushrooms, chopped onions, and cheddar cheese. Set this mixture aside and prepare ground beef. In a large skillet, brown the ground beef adding salt, pepper, and chili powder and stir until browned. Now pour the mixture you set aside in the bowl into the skillet with ground beef. Stir until cheddar cheese is melted. Pour all of this mixture into a large baking pan and top with Mozzarella cheese and bake in preheated oven until the cheese is melted. Serve hot.
SHRIMP DIP
2 (8 oz.) pkg. frozen pre-cooked shrimp
2 tomatoes, chopped
1 onion, chopped
4 (8 oz.) pkg. cream cheese, softened
1/4 oz. banana peppers, chopped
1 jar jalapeno peppers, chopped
Mix all together and heat in microwave to serve.

PEPPER BREAD
2 loaves Rhodes bread dough
3 c. banana peppers
1 lg. onion
1 can tomato sauce or pizza sauce
1 lb. Italian sausage
Fry sausage and drain grease. Simmer peppers, onion and sauce until peppers are soft. Salt and pepper to taste. Let dough raise, roll in Wesson oil. Roll out to fit sheet. Put sauce mix in center, roll second dough and put on top. Spread butter on top and sprinkle with oregano. Bake at 350 degrees for 40 minutes.

JALAPENO CORN MUFFINS
1 3/4 c. corn meal mix
1/4 c. flour
1 sm. can cream corn
1 c. grated Cheddar cheese
1 egg
1/3 c. oil
3/4 c. buttermilk or sour cream
1-2 tsp. chopped banana peppers or
hot peppers
Mix all ingredients together. Pam muffin pan really good. Cook for 20-30 minutes, or until brown.

PEPPER RINGS
2 gal. banana peppers
2 onions
1 1/2 c. sugar
3 c. vinegar
1 c. oil
1 1/2 or 2 c. ketchup
Mix together and cook until it comes to a full boil. Let it boil about 5 minutes. Put into jars and seal.

TUNA CASSEROLE
1 can mushroom soup
1 can tuna
1 bag Doritos
1 sm. jar banana peppers
1 (12 oz.) grated cheese
Mash Doritos up; mix all ingredients together. Bake in square baking dish for 40 minutes at 350 degrees. Makes 6 servings.

COUNTRY CHOW - CHOW
5 med. to lg. cabbage
6 lg. onions
12 med. red bell peppers
12 med. green bell peppers
8 lg. hot banana peppers
10 lg. green tomatoes
5 c. sugar
9 c. vinegar (apple)
3 tbsp. celery seed
1 tbsp. turmeric
1 tbsp. ground ginger
4 tbsp. ground mustard
3 tbsp. mixed whole spice
Chop peppers, onions and green tomatoes mixed together in 1/2 cup salt. Let set approximately 5 hours. Drain. Add vinegar and sugar. Tie whole spice in cloth bag, let set approximately 30 minutes. Remove whole spice bag then add chopped cabbage and other ingredients. Simmer 30 minutes. Then jar, makes approximately 20 pints.

CROCK POT HOT PEPPER STEW
2 lbs. stew meat
2 tsp. paprika
2 tsp. onion salt
4 or 5 hot banana peppers
3 med. onions, quartered
5 med. potatoes, quartered
2 med. or 1 lg. sweet pepper, sliced
1 lg. can tomato sauce
Place stew meat in bottom of crock pot, sprinkle with paprika and onion salt. Layer onions, potatoes and sweet pepper slices. Drape hot banana peppers over all other ingredients. Pour tomato sauce over top. Cover and cook in crock pot for 6-8 hours. If you prefer you can take the seeds out of the banana peppers. It won't be so "hot."

ZIPPY TOMATO RELISH
12 ripe tomatoes, chopped in large
pieces
2 big onions, chopped in large pieces
2 bell peppers or 5 sweet banana
peppers, chopped in large pieces
2 c. vinegar
Artificial sweetener to equal 2 cups
sugar
2 tbsp. salt
Mix all ingredients and simmer about 2 hours.

PIZZA SAUCE
1 gal. chopped onions in blender -
average 1/4 gal.
1/2 gal. green peppers - average 1 qt.
1/2 gal. banana peppers, chopped -
average 1 qt.
14 oz. cooking oil
2 gal. tomatoes, chopped in blender -
average 1 gal.
3/4 c. salt
4 tbsp. garlic powder
1/2 oz. sugar
1/2 gal. tomato paste
Put all ingredients on stove and cook for 2 hours or until thick. Put in pint jars. Seal hot. Place in pressure cooker for 5 minutes at 5 pounds pressure. Note: Sprinkle sugar on sauce when making pizzas.

CHILE SAUCE
1 gallon onions
2 gallon ripe tomatoes
1/2 gallon bell peppers
2/3 pods banana pepper
1/2 box pickling spice (1/2 of a 1.5 oz. box)
2 1/2 qts. vinegar
3 1/2 c. sugar
1/4 c. salt
Mix sugar, salt, vinegar and spices (tied in a bag); bring to a boil. Pour over tomatoes, onions, and peppers. Cook down to half the original amount. Pack in hot jars and seal.PHIL'S FROZEN TOMATO SAUCE
18 red, ripe tomatoes
2 or 3 lg. Walla Walla sweet onions
1 green bell pepper
4 to 6 sweet banana peppers or other
sweet peppers
1 med. hot goat horn pepper
1 jalapeno pepper
1 stalk celery
2 or 3 cloves garlic
1 tbsp. salt
1 tbsp. sugar
4 tbsp. lemon juice
1 tsp. ground black pepper
Blanch, peel and core tomatoes, then cut into large chunks. Chop onion. Dice or finely mince peppers and celery. Mince garlic. Combine all ingredients in a large pot. Bring to a boil, stirring constantly. Simmer about 10 minutes, continuing to stir. Pack into jars or plastic containers. Freeze. About 8 pints.
LEILA'S SPICY SPAGHETTI SAUCE
1 1/2 lbs. ground beef
1 tsp. Italian seasoning
1/2 tsp. garlic salt
Salt to taste
1/4 tsp. black pepper
1/3 c. chopped onions
1/3 c. diced bell pepper
2 banana peppers, diced
1/3 c. minced mushrooms
1 (6 oz.) can tomato sauce
1 sm. can tomato paste
1 (8 oz.) can Rotel tomatoes
Brown meat, seasonings, onions, and peppers; drain Add all 3 tomato sauces and mushrooms; simmer 12 minutes. Be sure heat is lower. Serve over spaghetti or favorite pasta.BANANA PEPPERS HOT SAUCE
Cut 50-70 banana peppers into rings
Peel 18 tomatoes, cut up
Peel 12 onions, cut up
1 c. sugar
1 c. water
2 c. white vinegar
1/2 c. oil
1/2 c. Kosher salt
1 tbsp. garlic powder
6-10 sweet basil leaves (cut up)

Mix contents, bring to boil and let boil 10-15 minutes. Put into jars while hot and seal. Add 20 jalapenos for hotter sauce.TACO SAUCE
3 lb. hot banana peppers
6 med. onions
6 sweet green peppers
SAUCE:
2 (32 oz.) bottles catsup
1 1/4 c. vinegar
1/4 c. vegetable oil
3 1/4 c. sugar
Seed and chop peppers. Peel and chop onions and set aside. Mix the above. Stir in peppers and onions. Bring mixture to a boil, turn to medium and let cook 45 minutes. Add 4 quarts chopped tomatoes. Cook 3 minutes more. Put into hot jars and seal. This makes 12-14 pints.SAUTEED VEGETABLES
Fresh vegetables: carrots;
sliced, mushrooms;
fresh or jar, sliced
green peppers, diced
Yellow banana peppers, sliced fresh
or jar
Cooking onions, sliced in rings
Spices: Garlic powder, oregano, black pepper and crushed red pepper Directions: Simmer vegetables in butter or margarine until lightly browned. Add spices while simmering. (Cover the pan.)CANNED ITALIAN PEPPERS
Sliced banana peppers
Italian seasoning
Garlic cloves
Vinegar
Water
Basil leaves
Canning salt
Olive oil
Sugar
Fill pint jars with sliced peppers. In each jar put: 3-4 basil leave, pinch of Italian seasoning, 1 teaspoon salt, 2 cloves garlic, and 1 teaspoon olive oil. Bring to a boil: 2 quarts vinegar, 1 quart water and pinch of sugar. Pour over peppers and seal jars.
HOT JELLY
6 bell peppers (3 red + 3 green)
1 lb. hot peppers (Hungarian or
banana)
6 pods long green hot peppers
13 c. sugar
3 c. apple cider vinegar
2 or 3 shakes hot pepper sauce
2 (16 oz.) bottles liquid fruit pectin
Split peppers. Remove seeds. Grind bell pepper in food chopper, using fine blade; pour off liquid. Grind other peppers and mix with drained bell peppers. Add sugar, vinegar and hot pepper sauce. Remove from heat and let stand 5 minutes. Add pectin; stir well. Keep mixture stirred while filling jelly glasses. Makes about 14 (8 oz.) jars. Seal well. Serve with meats and vegetables. CHUTNEY, BOMBAY
3 bell peppers, chopped
5 peeled apples, chopped
2 minced onions
2 1/2 c. brown sugar
1/2 lb. raisins
1 pear, 1 peach, 1 banana or 3 of any
one fruit
2 tbsp. mustard seed
1 tbsp. ginger
1 tbsp. curry powder
Put peppers, apples and onions through food grinder. Place in 4-quart kettle. Add cider vinegar to cover. Simmer 2 to 3 hours, stirring frequently. Put in hot, sterilized jars, and seal. Makes 5 to 6 pints.

JARDINIERE
1 lb. sweet green peppers, cut into
strips (3 med.)
1 1/4 lb. sliced onions (3 med.)
5 carrots, cut into sticks
3/4 lb. zucchini, sliced (4 sm.)
3 1/2 c. thick sliced celery (about 6
stalks)
4 banana peppers, cut into strips
1/2 lb. mushrooms, sliced
1 qt. cider vinegar
1 1/2 c. water
1 c. sugar
2 tbsp. mixed pickling spice
1 tsp. oregano
2 tsp. basil
1 tsp. peppercorns
1 tsp. salt
1 clove garlic, minced
Prepare vegetables; set aside. Combine vinegar, water, sugar, spices and salt in a large saucepan. Bring to boil, reduce heat to a simmer. Add vegetables and simmer until just tender. Pack vegetables in hot sterilized jars, leaving 1/4 inch headspace. Pour pickling liquid over vegetables, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps. Process 30 minutes boiling water bath. Yield: about 6 pints.

ARRIBITTA (HOT VEGETARIAN SPAGHETTI)
2 banana peppers, chopped
3 to 4 garlic cloves, chopped
1 can black olives, chopped
4 tbsp. olive oil
1 can tomatoes with juice
1 can artichoke hearts, chopped
Put above in a pot and simmer to a boil. Serve over hot spaghetti noodles, and sprinkle with Parmesan cheese. Excellent with garlic bread, a crisp green salad and a dry white wine.

CHILI A LA GUNTER
1 lb. ground beef, more if desired
1 lb. ground chuck
3-4 med. size onions
2 med. size bell pepper
2 banana peppers
1 lg. can red kidney beans
2 lg. cans tomatoes
1 med. can Mexican chili beans
2 tbsp. celery seed
1 med. can mushrooms
1 tsp. garlic salt
1 tbsp. salt, to taste
1 tsp. black pepper
1 tbsp. Italian seasoning
1 med. can tomato sauce
4 tbsp. chili powder, to taste
Brown the meat. Chop onions, pepper and cook in water, about 30 minutes. Place browned meat, onions, peppers, canned tomatoes and tomato sauce in large cooking pot. Add all other ingredients (except beans) and cook at medium heat about 2 hours. Add beans last 15 minutes of cooking. Use "taste test" as the ingredients are added.

CHILE RELLENOS
6 banana peppers
2 lg. eggs, separated
1/2 tsp. salt
Monterey Jack cheese
Flour for coating
Oil for frying
SAUCE:
1 can tomato sauce
1/2 lb. ground beef
3 tbsp. chopped onion
1/4 tsp. garlic
3 oz. tomatoes and green chili peppers
1/4 c. water if needed
Broil peppers until skin is bubbly. Remove from oven. Put in plastic bag. Let cool. Peel outer layer of skin. Slice down one side and remove seeds. Stuff with cheese. Coat generously with flour. Beat egg whites till stiff. Beat yolks and fold into beaten egg whites. Add salt. Dip stuffed peppers into egg mixture. Fry in hot oil until golden brown on both sides. Brown meat and onions. Add remaining ingredients. Simmer.PORK WITH HOT PEPPER
1 lb. pork loin
2 tbsp. peanut or other salad oil
1/4 c. peanut or other salad oil
5 fresh hot banana peppers, seeded
and cut into 1 inch squares
2 green onions, smashed and cut in 1
inch pieces (include stems)
2 cloves garlic, minced
1/2 c. fried cashews (see recipe for
fried nuts in misc.)
1 fresh lg. green pepper, seeded and
cut into 1 inch squares
MARINADE:
2 tbsp. cornstarch
2 tbsp. dry sherry
1 tbsp. soy sauce
1/2 tsp. salt
Dash white pepper
SEASONING SAUCE:
1 tbsp. sugar
3 tbsp. soy sauce
1/2 tbsp. cider vinegar
1 tbsp. dry sherry
1/2 tsp. salt
1 tsp. cornstarch
1. Cut the pork with the grain into 1 inch strips. Slice strips against the grain 1/4 inch thick. 2. Mix marinade and add pork. Toss to coat. Cover and chill 1 hour. 3. Mix seasoning sauce. 4. Heat 1/4 cup plus the 2 tablespoons oil in wok or skillet over high heat. 5. Remove 2 tablespoons hot oil and add to pork and marinade to separate pieces. 6. Stir fry pork for 2 minutes in remaining hot oil. Remove and drain well. Reserve oil. ZINGETY ZUCCHINI
3 tbsp. olive or corn oil
1 lg. onion, chopped coarsely
1 med. fresh hot banana pepper, minced
6 med. fresh mild banana peppers,
chopped coarsely
1 tsp. dried crushed oregano
2 tsp. dried crushed basil
2 or 3 med. zucchini, chopped in
1-inch cubes
1 lg. bunch bulbous green onions
(white part only)
2 or 3 (15 oz.) cans stewed tomatoes
1/2 tsp. dried crushed red pepper
flakes
1/2 c. chopped parsley
Salt to taste
Heat oil in deep pot. Add and saute chopped onions and chopped mild and hot peppers. Cook for 5-6 minutes, stirring. Add basil, oregano, zucchini and white parts of green onion. Add 1/2 cup water. Cover and cook until zucchini starts to cook. Add tomatoes, parsley and dried crushed pepper. Stir well, add salt, cover and cook until just tender. Serve hot, cold or at room temperature.HOT PEPPER BUTTER MUSTARD
36 hot banana peppers
1 qt. generic mustard
1 qt. vinegar
6 c. sugar
1 tsp. salt
1 1/2 c. flour
Chop peppers in blender. Puree with vinegar. Add everything but flour and bring to boil. With 1 1/2 cups flour make THIN paste with water. Boil hard (boil 3 minutes). Process 5 minutes. 8 pints. Morning Star #444
PEPPER BUTTER
3 doz. fresh banana or yellow peppers
4 fresh Jalapeno peppers
3 lbs. dark brown sugar
3 c. dark vinegar
1 pt. mustard
1 tbsp. salt
1 c. flour
Seed peppers. Strongly recommend wearing latex gloves. Grind peppers and place all ingredients, less the flour in a large pot and cook at medium heat for 15 minutes. Add flour to thicken mixture. Makes about 8 to 10 eight ounce jars. Refrigerate after opening. Excellent with steaks, hamburgers, chicken, pork or fish.

HOT PEPPER RELISH
3 c. banana hot peppers, sliced thin,
seeds & all
3 c. green peppers, chopped
1 c. sugar
1 c. oil
1 c. vinegar
2 (14 oz.) bottles catsup
Mix together. Let come to rolling boil. Put in hot jars and seal.

CALICO PICKLES
4 c. sliced cucumbers
2 1/4 c. carrots
2 c. celery
2 c. onions
2 c. sweet banana peppers
1 c. green peppers
1 med. head cauliflower
1 c. salt
4 c. cold water
2 c. sugar
1/4 c. mustard seed
2 tbsp. celery seed
2 tbsp. dried whole black peppercorns
1 tbsp. dried cilantro
6 1/2 c. vinegar
Combine all vegetables into large bowl. Dissolve salt in water. Pour over vegetables. Soak 15-18 hours in cool place. Drain. In large kettle mix sugar, spices and vinegar. Bring to a boil for 4 minutes. Add vegetables and simmer 7 minutes. Pack into hot ball jars (pints) leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath.

END OF GARDEN PICKLES
1 c. summer squash
1 c. cauliflower
1 c. sliced sweet peppers
1 c. sliced hot banana peppers
1 c. sliced onion
1 c. chunked green tomatoes
1 c. sliced carrots
1 tbsp. celery seed
1 c. chopped celery
2 c. vinegar
2 c. sugar
2 tbsp. turmeric
Soak vegetables (except carrots) in salt water overnight (1/2 cup salt to 2 quarts water). Drain. Cook carrots in boiling water until tender, drain. Mix soaked and cooked vegetables with remaining ingredients and boil 10 minutes. Place in sterilized jars. Seal at once. Process in boiling water bath 5 minutes. ye should go and bring forth fruit, . . . John 15:16. MEXICAN CHEESE AND CHICKEN BAKE
1/4 c. butter or margarine
1/2 tsp. salt
1/4 tsp. pepper
6 chicken breast halves, skinned and
boneless (1 1/2 lb.)
French fried onion rings, crushed (6
oz.)
1 tbsp. olive oil
1 lg. tomato, seeded and chopped
1 can sliced mushrooms, drained
1/3 c. yellow banana, peppers, bell
peppers (chopped)
1/2 tsp. dried whole oregano
1/2 c. shredded Monterey Jack cheese
Melt butter, add salt and pepper. Dip each chicken piece in butter mixture. Roll in crushed onion rings. Bake at 350 for 20 minutes in baking dish. Place oil, tomato, mushrooms, pepper, and oregano in sauce pan. Cook low heat until pepper tender. Spoon vegetable mixture over chicken. Sprinkle with cheese, place back in oven for about 10 minutes.

HOT PEPPER SALAD
2 cans olives, pitted
1 jar stuffed olives
1 or 2 pkgs. dried olives, soak in
hot water
1/2 bunch celery, chopped
1 jar sweet cauliflower
1 clove garlic
1 jar med. hot peppers, cut
1 jar banana peppers, cut
2 tbsp. oregano
Mix all ingredients in large pan. Add salad oil and toss well.

INDONESIAN SALAD
2 half chicken breasts, skinned,
boned, cut up
1 tbsp. vegetable oil
Crisp lettuce leaves
1 cucumber, sliced
1 orange, peeled & sliced
2 clusters seedless grapes
1/2 red or green or both bell peppers, sliced
1 banana, peeled & sliced
PEANUT DRESSING:
1/4 c. orange juice
2 tbsp. peanut butter
2 tbsp. vegetable oil
1 tbsp. soy sauce
1 tsp. brown sugar (optional)
1 tsp. ginger root
1/4 tsp. garlic powder
1/8 tsp. crushed red pepper flakes
(optional)
Combine all dressing ingredients. Marinate chicken in 2 tablespoons dressing for 30 minutes or so. Saute chicken in hot oil until done. Line two salad plates with lettuce. Arrange vegetable fruit and chicken on lettuce. Serve with peanut dressing. 2 servings.

MARINATED ARTICHOKE TOMATO SALAD
4 Creole tomatoes, diced
8 green onions, chopped
2 "Baby Tenders" heads of lettuce
2 banana peppers, sliced
2 (12 oz.) jars marinated artichoke
hearts, drained (save liquid from
1 jar)
1 1/2 tbsp. lemon pepper
3 tbsp. fresh parsley, chopped
DRESSING:
1 1/2 tbsp. Creole mustard
1 tbsp. lemon juice
Liquid from artichokes
Tear lettuce into bite size pieces. Cut the artichokes into small pieces. Mix all ingredients together in large bowl. Refrigerate for one hour. Mix ingredients for dressing in blender on high for 5 minutes. Pour over.

ANGEL CRAB
2 lbs. LUMP CRAB MEAT
8 med. scallions (bulbs), chived
1/2 c. white toast crumbs
1/2 c. milk
1 tsp. salt
1 tsp. white pepper
1 tbsp. sweet butter
2 banana peppers, minced
1 tsp. powdered garlic
3 tsp. lemon juice
1 sm. can water chestnuts, quartered
Melt butter over medium heat; add peppers, scallions, salt, white pepper, garlic, lemon juice, bread, and milk. Mix well until peppers lighten. Layer crab meat on top; cover and remove from heat until crab is warm. Serve over rice.VEGETABLE SOUP FOR FREEZER
2 lbs. ground beef
A little fat back meat
1 1/2 lbs. carrots
4 big onions, chopped fine
2 pts. butter beans
2 pts. corn
2 lbs. potatoes, diced
2 qts. tomatoes
2 cans English peas
1/4 lb. margarine
1 bell pepper, chopped
1-2 banana peppers, chopped
Hot pepper, chopped (to taste)
Salt and pepper to taste
Cook onions slightly. Place all other ingredients, except peas and potatoes, in large pot. Cook 1 - 1 1/2 hours. Add peas and potatoes. Cook until potatoes are done. Place in pint/quart containers and freeze. PIZZA SQUASH
1/2 stick butter
2 c. slice yellow squash
1 med. onion
2 med. tomatoes, sliced
1 lg. green pepper
2 hot banana peppers
1/4 tsp. pepper
1/2 tsp. salt
1 tbsp. sugar
1/2 tsp. oregano
Put butter in pan. Then layer the next 5 ingredients. Then sprinkle with: Put lid on pan and simmer until tender, 8-10 minutes. Turn off heat. Sprinkle top with 1 cup mozzarella cheese. Cover until cheese melts.

ZESTY MIXED VEGETABLES
Yellow banana peppers, circles or
strips
Sm. onions, quartered
Cauliflower
Carrots
CucumbersBRINE:
1/2 gallon white vinegar
1/2 gallon water
1 1/4 c. sugar
Cut and clean the following vegetables in quantities to your taste. To each sterilized quart jar, add: 1 tbsp. vegetable oil 1 tsp. salt 1/4 tsp. mustard seed Pack vegetables in jars and fill with boiling brine. Cover all the vegetables completely. Seal the jars and allow to cool. This quantity of brine fill 7 to 8 jars of vegetables. BANANA PEPPER CASSEROLE
10 banana peppers
8 oz. Velveeta cheese
1 c. cooked rice
1 can biscuits, 5 count
1 can Rotel
Split banana peppers and remove seeds and veins. Cube cheese and microwave until melted. Stir cooked rice into melted cheese. Stuff each pepper with cheese/rice mixture. Roll each biscuit very thin and cut in half. Place in greased baking dish. Spoon Rotel over peppers keep liquid to a minimum. Bake at 400 degrees until biscuits are flaky.

VEGETABLE CASSEROLE
1 c. natural long grain brown rice
2 1/2 c. boiling water
1 1/2 tsp. salt
1 tbsp. margarine

4 Cups Cleaned Raw Vegetables:
Yellow squash, sliced
Zucchini squash, sliced
Eggplant, cubed
Celery ribs, sliced
Onion, thin sliced
Ripe tomatoes, chopped
Green tomatoes, chopped
Cucumbers, chopped
Sweet banana peppers, chopped
Pinch of thyme, cumin, savory, file Salt and pepper to taste Cook rice with boiling water, salt and margarine for 45 minutes covered. Cook remaining ingredients just until almost done. In 2 (1 1/2 quart) casseroles or 1 (3 quart) casserole dish layer half of vegetables, all of rice and other half of vegetables. Top with grated cheese of your choice and/or buttered bread crumbs. Bake 325 degrees until desired, 20-30 minutes.