Recipe: Letter J Recipes (12) - 09-05-2000 Recipe Swap (updated)
Recipe Collections12 Letter J Recipes
Recipe Swap - September 5, 2000
RECIPES IN THIS FILE:
Julienned Carrots and Zucchini
Jamaican Jungle Bread
Jezebel Sauce
Green Bean and Jicama Salad
Jello Sherbet Salad
Jicama Slaw
Jicama Waldorf Salad
Jalapeno Poppers
Jalapeno Cream Cheese Appetizers
Jack Daniels Baked Beans
Jalapeno Roll-Ups
Grilled Potato, Chicken, Corn, etc. Salad
JULIENNED CARROTS AND ZUCCHINI
From: Judy/AZ
2 tbsp. butter
1/2 cup water
1/4 cup sugar
2 carrots, peeled and julienned
2 zucchini, peeled and julienned
Melt the butter in the water and dissolve the sugar in it. Add the julienned veggies and heat to medium until tender.
JAMAICAN JUNGLE BREAD
Makes 1 loaf
1 1/2 cups all-purpose flour
1 cup 3-minute brand quick oats, uncooked
1/2 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup flaked coconut
1/2 cup toasted nuts, chopped
1 cup mashed bananas (about 3 medium)
1 (8 oz.) can crushed pineapple, undrained
1/4 cup vegetable oil
2 eggs
FOR THE GLAZE:
1/2 c. powdered sugar
1 tbsp. butter or margarine
1/2 tsp. coconut extract or vanilla extract
1 to 2 tsp. milk
In large bowl, stir together first 9 ingredients (flour through nuts).
In medium bowl, mix bananas, pineapple, oil and eggs; add all at once to oat mixture. Stir just until liquid is absorbed and mixture is thoroughly moistened (do not overmix). Pour into greased 9x5x3-inch loaf pan.
Bake at 350 degrees F for 50 minutes. Cool in pan 5 minutes. Then remove from pan and cool completely.
Mix together the Glaze ingredients. Drizzle over cooled bread.
JEZEBEL SAUCE
From: Judy/AZ
Makes about 2 1/2 cups
This sauce is an institution in South Louisiana. This is especially good with ham or served over a block of cream cheese to be spread on crackers.
1 (10 oz.) jar pineapple preserves (1 cup)
1 (10 oz.) jar apple jelly (1 cup)
1/4 cup dry mustard
1/3 cup prepared horseradish
1 1/2 tsp. finely ground pepper
In a food processor fitted with the steel blade, process all ingredients until blended. Spoon into jars.
Cover and refrigerate until needed, up to 2 weeks.
GREEN BEAN AND JICAMA SALAD
From: Kelly~WA
Makes 6 servings
1 pound fresh green beans
2 large tomatoes, sliced
1 large jicama, julienned
FOR THE DRESSING:
4 tablespoons balsamic vinegar
1/4 cup canola oil
2 tablespoons sesame oil
2 teaspoons minced fresh garlic
1 teaspoon ground cumin
4 tablespoons chopped fresh cilantro
1 medium lime, juice only
Fresh ground pepper, to taste
Blanch the green beans 7 minutes, drain and put in bowl of ice water. When cool, drain and reserve. Slice tomatoes and arrange on platter with green beans and jicama.
For the dressing, whisk oil, vinegar, cumin and garlic together and pour over vegetables. Sprinkle cilantro on top. Then, squeeze lime juice over everything and top with fresh ground pepper.
JELLO SHERBET SALAD
From: Kelly~WA
Makes 8-10 servings
2 pkg. (3 oz. each) orange gelatin
1 cup boiling water
1 pint (2 cups) orange sherbet
1 (11 oz.) can mandarin oranges, drained
1 (8 1/2 oz.) can crushed pineapple, drained
1 pint heavy (whipping) cream
1 cup miniature marshmallows
Dissolve gelatin in 1 cup boiling water. When slightly cool, add sherbet and stir gently to dissolve. Chill until partially set.
Drain oranges and pineapple; cut oranges into small pieces. Whip cream. Set aside.
Add pineapple and oranges to partially set gelatin and sherbet. (It sets up fast.) Fold in whipped cream and marshmallows. Pour into mold and chill until firm.
JICAMA SLAW
From: Kelly~WA
Makes 4-6 servings
4 cups orange juice
4 cups pineapple juice
1/4 cup lemon juice
2 tablespoons fresh lime juice
8 ounces shredded jicama
4 ounces shredded carrot
Reduce orange, pineapple, lemon and lime juices on medium heat until it becomes a glaze (approximately 20-25 minutes). Cool the glaze for about 20 minutes.
When glaze is cool to touch add to shredded jicama and carrot.
JICAMA WALDORF SALAD
From: Kelly~WA
Makes 8 servings
FOR THE SALAD:
1 large jicama, peeled*
6 celery stalks, sliced
2 cups pecan halves, toasted
2 cups green seedless grapes, halved
6 oranges, peeled and diced
FOR THE DRESSING:
16 oz plain yogurt
Honey, to taste
Lime juice, to taste
Combine all the ingredients for the salad.
Season the yogurt with honey and lime juice to taste; toss it all together.
*You have a choice of grating the jicama with the grater on your food processor or chopping it up, apple style.
JALAPENO POPPERS
From: Kelly~WA
4 slices bacon, chopped up
1/2 cup chopped mushrooms
1/4 cup finely chopped onion (or powder works for me)
1 (8 oz) pkg cream cheese, softened
1/2 cup shredded Monterey jack cheese
1/2 cup shredded mozzarella cheese
Jalapeno peppers (however many peppers you can fill.)
Fry the bacon, mushrooms and onion together until bacon is crisp; drain well and let cool.
Mix bacon, onion, mushroom, and cheeses together.
Slice peppers in half and remove the seeds. Stuff with the filling.
Bake at 350 degrees F for about 15 minutes. (You can also freeze the peppers before filling to soften them before baking.)
JALAPENO CREAM CHEESE APPETIZERS
From: Kelly~WA
1 pound Jalapeno Peppers
1 container herb and spice spreadable cream cheese (or your favorite flavor)
1 pound bacon
Cut jalapenos in half lengthwise and clean out seeds. Spread cream cheese inside. Wrap in bacon (cut bacon strips in half lengthwise and then in half again.)
Broil in the oven on 450 degrees F for 15 minutes or until bacon is cooked.
JACK DANIELS BAKED BEANS
From: Kelly~WA
2 cans (16 oz. each) pork and beans
1/2 cup brown sugar
1/4 cup Jack Daniels
1 green bell pepper, minced
1/2 small onion, minced
2 cloves garlic, minced
2 tbsp liquid smoke
2 tbsp Worcestershire sauce
1 tbsp cider vinegar
1 tsp lemon juice
1 tsp dry mustard
Combine all ingredients in an ovenproof pan or casserole.
Bake at 350 degrees F for about 1 1/2 hours.
JALAPENO ROLL-UPS
Makes about 80-100 slices
From: Kelly~WA
1 (8 Oz.) pkg. cream cheese, softened
1/2 cup sour cream
1 (4 oz.) can chopped green chiles (or 2 to 3 jalepeno peppers, finely chopped)
2 tbsp. taco sauce (or picante sauce)
10 large soft tortillas
Fresh parsley sprigs or Boston lettuce leaves (optional, for serving)
Salsa (optional, for serving)
In a bowl combine cream cheese, sour cream, peppers and taco sauce until blended.
Lay a tortilla out flat and spread a thin layer of cream cheese mixture on it. Then, tightly roll up tortilla (like a jelly roll). Wrap in plastic wrap and refrigerate from 24 hours to 4 days. Repeat with remaining tortillas.
After refrigeration, unwrap rolls and, with a sharp knife, slice in about 1/4-inch thick slices. Serve on a platter with fresh parsley sprigs or Boston lettuce, if desired. Can be served with salsa for dipping.
CALLIOPE'S IDEA FOR A GRILLED POTATO, CHICKEN, CORN, ETC. SALAD
From: calliope,.NY
I did this...was excellent! - calliope
Marinate some chicken breasts, sliced or use chicken tenders in LAWREY'S JAMAICAN JERK marinade for several hours or overnight...or use your marinade of choice and grill on the BBQ or pan fry.
If using the outside BBQ, also grill some 1/2"slices of potato sliced the long way with skin on that have been par-boiled for about 5 minutes, cooled to touch and then oiled...or pan fry them till crispy on each side in butter or olive oil. Once you have grilled them till golden brown and crisp on the outside, dust with cayenne and paprika, salt and pepper and let them cool and cut into bite-sized chunks
Grill some corn in the husk...or pan fry cut fresh kernels or frozen kernels in butter or oil, about 2-cups worth.
Add some thin slices of red and green, and/or jalepeno, peppers, (seeds to taste for heat) and some angle sliced celery and thin slices of red onion...or scallion, angle-cut if you prefer a less "onion-y" flavor. Saute in olive oil for about one minute, so they stay crunchy, all of the above.
Mix all these ingredients together and serve warm with the following dressing;
Equal parts of Light Mayo and either yogurt or low-fat sour cream, some chopped fresh parsley, chopped chives and plenty of dill and black pepper.
Serve this with a fruit compote of the season and your choices, sprinkled with lime or lemon juice and some flour tortillas dry-pan-fried on both sides with some Monterey Jack cheese, chopped black olives in between and serve, cut into wedges, with either some tomatillio salsa or salsa of choice or jalepeno jelly.
Recipe Swap - September 5, 2000
RECIPES IN THIS FILE:
Julienned Carrots and Zucchini
Jamaican Jungle Bread
Jezebel Sauce
Green Bean and Jicama Salad
Jello Sherbet Salad
Jicama Slaw
Jicama Waldorf Salad
Jalapeno Poppers
Jalapeno Cream Cheese Appetizers
Jack Daniels Baked Beans
Jalapeno Roll-Ups
Grilled Potato, Chicken, Corn, etc. Salad
JULIENNED CARROTS AND ZUCCHINI
From: Judy/AZ
2 tbsp. butter
1/2 cup water
1/4 cup sugar
2 carrots, peeled and julienned
2 zucchini, peeled and julienned
Melt the butter in the water and dissolve the sugar in it. Add the julienned veggies and heat to medium until tender.
JAMAICAN JUNGLE BREAD
Makes 1 loaf
1 1/2 cups all-purpose flour
1 cup 3-minute brand quick oats, uncooked
1/2 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup flaked coconut
1/2 cup toasted nuts, chopped
1 cup mashed bananas (about 3 medium)
1 (8 oz.) can crushed pineapple, undrained
1/4 cup vegetable oil
2 eggs
FOR THE GLAZE:
1/2 c. powdered sugar
1 tbsp. butter or margarine
1/2 tsp. coconut extract or vanilla extract
1 to 2 tsp. milk
In large bowl, stir together first 9 ingredients (flour through nuts).
In medium bowl, mix bananas, pineapple, oil and eggs; add all at once to oat mixture. Stir just until liquid is absorbed and mixture is thoroughly moistened (do not overmix). Pour into greased 9x5x3-inch loaf pan.
Bake at 350 degrees F for 50 minutes. Cool in pan 5 minutes. Then remove from pan and cool completely.
Mix together the Glaze ingredients. Drizzle over cooled bread.
JEZEBEL SAUCE
From: Judy/AZ
Makes about 2 1/2 cups
This sauce is an institution in South Louisiana. This is especially good with ham or served over a block of cream cheese to be spread on crackers.
1 (10 oz.) jar pineapple preserves (1 cup)
1 (10 oz.) jar apple jelly (1 cup)
1/4 cup dry mustard
1/3 cup prepared horseradish
1 1/2 tsp. finely ground pepper
In a food processor fitted with the steel blade, process all ingredients until blended. Spoon into jars.
Cover and refrigerate until needed, up to 2 weeks.
GREEN BEAN AND JICAMA SALAD
From: Kelly~WA
Makes 6 servings
1 pound fresh green beans
2 large tomatoes, sliced
1 large jicama, julienned
FOR THE DRESSING:
4 tablespoons balsamic vinegar
1/4 cup canola oil
2 tablespoons sesame oil
2 teaspoons minced fresh garlic
1 teaspoon ground cumin
4 tablespoons chopped fresh cilantro
1 medium lime, juice only
Fresh ground pepper, to taste
Blanch the green beans 7 minutes, drain and put in bowl of ice water. When cool, drain and reserve. Slice tomatoes and arrange on platter with green beans and jicama.
For the dressing, whisk oil, vinegar, cumin and garlic together and pour over vegetables. Sprinkle cilantro on top. Then, squeeze lime juice over everything and top with fresh ground pepper.
JELLO SHERBET SALAD
From: Kelly~WA
Makes 8-10 servings
2 pkg. (3 oz. each) orange gelatin
1 cup boiling water
1 pint (2 cups) orange sherbet
1 (11 oz.) can mandarin oranges, drained
1 (8 1/2 oz.) can crushed pineapple, drained
1 pint heavy (whipping) cream
1 cup miniature marshmallows
Dissolve gelatin in 1 cup boiling water. When slightly cool, add sherbet and stir gently to dissolve. Chill until partially set.
Drain oranges and pineapple; cut oranges into small pieces. Whip cream. Set aside.
Add pineapple and oranges to partially set gelatin and sherbet. (It sets up fast.) Fold in whipped cream and marshmallows. Pour into mold and chill until firm.
JICAMA SLAW
From: Kelly~WA
Makes 4-6 servings
4 cups orange juice
4 cups pineapple juice
1/4 cup lemon juice
2 tablespoons fresh lime juice
8 ounces shredded jicama
4 ounces shredded carrot
Reduce orange, pineapple, lemon and lime juices on medium heat until it becomes a glaze (approximately 20-25 minutes). Cool the glaze for about 20 minutes.
When glaze is cool to touch add to shredded jicama and carrot.
JICAMA WALDORF SALAD
From: Kelly~WA
Makes 8 servings
FOR THE SALAD:
1 large jicama, peeled*
6 celery stalks, sliced
2 cups pecan halves, toasted
2 cups green seedless grapes, halved
6 oranges, peeled and diced
FOR THE DRESSING:
16 oz plain yogurt
Honey, to taste
Lime juice, to taste
Combine all the ingredients for the salad.
Season the yogurt with honey and lime juice to taste; toss it all together.
*You have a choice of grating the jicama with the grater on your food processor or chopping it up, apple style.
JALAPENO POPPERS
From: Kelly~WA
4 slices bacon, chopped up
1/2 cup chopped mushrooms
1/4 cup finely chopped onion (or powder works for me)
1 (8 oz) pkg cream cheese, softened
1/2 cup shredded Monterey jack cheese
1/2 cup shredded mozzarella cheese
Jalapeno peppers (however many peppers you can fill.)
Fry the bacon, mushrooms and onion together until bacon is crisp; drain well and let cool.
Mix bacon, onion, mushroom, and cheeses together.
Slice peppers in half and remove the seeds. Stuff with the filling.
Bake at 350 degrees F for about 15 minutes. (You can also freeze the peppers before filling to soften them before baking.)
JALAPENO CREAM CHEESE APPETIZERS
From: Kelly~WA
1 pound Jalapeno Peppers
1 container herb and spice spreadable cream cheese (or your favorite flavor)
1 pound bacon
Cut jalapenos in half lengthwise and clean out seeds. Spread cream cheese inside. Wrap in bacon (cut bacon strips in half lengthwise and then in half again.)
Broil in the oven on 450 degrees F for 15 minutes or until bacon is cooked.
JACK DANIELS BAKED BEANS
From: Kelly~WA
2 cans (16 oz. each) pork and beans
1/2 cup brown sugar
1/4 cup Jack Daniels
1 green bell pepper, minced
1/2 small onion, minced
2 cloves garlic, minced
2 tbsp liquid smoke
2 tbsp Worcestershire sauce
1 tbsp cider vinegar
1 tsp lemon juice
1 tsp dry mustard
Combine all ingredients in an ovenproof pan or casserole.
Bake at 350 degrees F for about 1 1/2 hours.
JALAPENO ROLL-UPS
Makes about 80-100 slices
From: Kelly~WA
1 (8 Oz.) pkg. cream cheese, softened
1/2 cup sour cream
1 (4 oz.) can chopped green chiles (or 2 to 3 jalepeno peppers, finely chopped)
2 tbsp. taco sauce (or picante sauce)
10 large soft tortillas
Fresh parsley sprigs or Boston lettuce leaves (optional, for serving)
Salsa (optional, for serving)
In a bowl combine cream cheese, sour cream, peppers and taco sauce until blended.
Lay a tortilla out flat and spread a thin layer of cream cheese mixture on it. Then, tightly roll up tortilla (like a jelly roll). Wrap in plastic wrap and refrigerate from 24 hours to 4 days. Repeat with remaining tortillas.
After refrigeration, unwrap rolls and, with a sharp knife, slice in about 1/4-inch thick slices. Serve on a platter with fresh parsley sprigs or Boston lettuce, if desired. Can be served with salsa for dipping.
CALLIOPE'S IDEA FOR A GRILLED POTATO, CHICKEN, CORN, ETC. SALAD
From: calliope,.NY
I did this...was excellent! - calliope
Marinate some chicken breasts, sliced or use chicken tenders in LAWREY'S JAMAICAN JERK marinade for several hours or overnight...or use your marinade of choice and grill on the BBQ or pan fry.
If using the outside BBQ, also grill some 1/2"slices of potato sliced the long way with skin on that have been par-boiled for about 5 minutes, cooled to touch and then oiled...or pan fry them till crispy on each side in butter or olive oil. Once you have grilled them till golden brown and crisp on the outside, dust with cayenne and paprika, salt and pepper and let them cool and cut into bite-sized chunks
Grill some corn in the husk...or pan fry cut fresh kernels or frozen kernels in butter or oil, about 2-cups worth.
Add some thin slices of red and green, and/or jalepeno, peppers, (seeds to taste for heat) and some angle sliced celery and thin slices of red onion...or scallion, angle-cut if you prefer a less "onion-y" flavor. Saute in olive oil for about one minute, so they stay crunchy, all of the above.
Mix all these ingredients together and serve warm with the following dressing;
Equal parts of Light Mayo and either yogurt or low-fat sour cream, some chopped fresh parsley, chopped chives and plenty of dill and black pepper.
Serve this with a fruit compote of the season and your choices, sprinkled with lime or lemon juice and some flour tortillas dry-pan-fried on both sides with some Monterey Jack cheese, chopped black olives in between and serve, cut into wedges, with either some tomatillio salsa or salsa of choice or jalepeno jelly.
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