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I hope you enjoy the recipes!

[Archives ]  

1. Jalapeno Poppers
2. Jamie's Chicken Salad Recipe
3. Jif Peanut Butter Fruit Dip
4. Jimmo’s Chicken & Okra
5. Jolene's Chili
1. Jalapeno Poppers

Categories: Appetizers

Yield: 10 Servings     

     10    Fresh green and/or red jalapeno peppers; 2 1/2 - 3 in long
      1 c  Shredded cheddar cheese; (8 oz.)
      4 oz Cream cheese; softened
    1/2 ts Dried Italian Seasoning
      1    Eggs
     1/8 c Milk
     1/2 c Flour; for dredging
     1/2 c Seasoned bread crumbs; or more

Set aside. Cut each pepper in half lengthwise. Remove seeds and membranes*. When removing the stem, be sure to leave tops intact as to form a bowl. Stir together cheddar cheese, cream cheese, and Italian seasoning in a medium mixing bowl! Spoon some of the cheese mixture into each pepper half, slightly mounding it. Beat together eggs and milk in a small mixing bowl. Dip each pepper into flour mixture, then dip each pepper into egg mixture and roll in bread crumbs! Shake off crumbs, then dip in egg and bread crumbs one more time. Place pepper halves, filled side up, on a large baking sheet covered with foil. Bake at 350 for 25-30 minutes or till tender and heated through. Serve with guacamole or sour cream if desired. Makes 20 poppers. If you should decide to deep fry, make sure poppers are well chilled so the cheese doesn't ooze all over your fryer.

NOTES : These are very good! The "batter" using the bread crumbs is a bit messy. Use a fork to spear peppers and dredge though the egg, flour and bread crumbs accordingly. Also can be made a day ahead.

Recipe by: Pat Minotti (with some help from Mark Perkins)

Posted to JEWISH-FOOD digest by Nancy Berry <> on Nov 17, 1998, converted by MM_Buster v2.0l.

2. Jamie's Chicken Salad Recipe
courtesy Paula Deen


1 (3-pound) chicken
Salt and pepper
1 onion, quartered
2 celery stalks
1 cup chopped celery
4 hard-boiled eggs, chopped
2 teaspoons seasoning salt (suggested: Jane's mixed up Krazy salt)
1/2 cup mayonnaise
1 teaspoon lemon-pepper seasoning
1/4 teaspoon ground black pepper
2 to 3 tablespoons chicken stock


Place the chicken along with the salt, pepper, onion, and celery stalks in a large stock pot. Cover with water and bring to a boil. Lower the heat and simmer until the chicken is cooked through. Remove chicken from pot, cool, and remove skin and bones. Reserve the liquid. Dice the chicken and place in a large bowl. Add the chopped celery, eggs, seasoning salt, mayonnaise, lemon-pepper, pepper, and some reserved stock and mix well.

3. Jif Peanut Butter Fruit Dip

•  2 cups skim milk
1/2 cup light sour cream
1 (3.4-oz.) package vanilla instant pudding and pie filling mix
1 cup Jif Reduced Fat Peanut Butter
1/3 cup sugar
Apple and banana slices (or any fruit of your choice)

Combine milk, sour cream, and pudding mix in medium bowl. Whisk until smooth.
Stir Jif peanut butter until evenly mixed throughout.
Combine peanut butter and sugar into pudding mixture; mix until well blended.
Serve with sliced apples or banana chunks. Store in refrigerator. If dip becomes too thick, stir in additional milk.

Source: Jif Peanut Butter

4.  Jimmo’s Chicken & Okra

Source: © EatingWell

Active Time:  30 Minutes
Total Time:  30 Minutes
2 servings, 1 1/2 cups each

Comfort food with a Southern accent, this dish was inspired by our friend, Jimmo, who ate it growing up in South Carolina. Serve over brown rice or Quick Cheese Grits.

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1/2 cup frozen corn kernels
8 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
2 cloves garlic, minced
1 teaspoon paprika
Pinch of cayenne pepper, or to taste
1 14-ounce can diced tomatoes, preferably fire-roasted
1 cup frozen chopped okra
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt

Heat oil in a large nonstick skillet over medium-high heat. Add onion and corn and cook, stirring often, until lightly browned and softened, about 4 minutes. Add chicken and cook, stirring often, until browned, about 2 minutes. Add garlic, paprika and cayenne and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and okra. Bring to a boil; reduce heat to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add pepper and salt.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
2 servings, 1 1/2 cups each - Facts Per Serving:

Calories: 369 Fat. Total: 16g Carbohydrates, Total: 31g
Cholesterol: 76mg Sodium: 658mg Protein: 27g
Fiber: 7g % Cal. from Fat: 39% Fat, Saturated: 3g

5. Jolene's Chili

From the Kitchen of:  Karen
Source:  A secretary at a school at which I used to teach.This is the best chili I've ever made.  It can be easily doubled and still turns out delicious.  Good, quick, and easy....  I highly recommend it!  Very good served with shredded with cheddar cheese on top and a side of cornbread.

1 lb. ground beef
1 med. onion, chopped
1 can stewed tomatoes
1 can tomato sauce + 1/2 to 1 can water
1 can kidney beans, rinsed and drained
garlic salt to taste
chili powder to taste

Brown beef with onion; drain.  Add the rest of the ingredients and mix well.  Simmer in Crockery Pot the whole day.

Source: 50+ Friends Club Cookbook


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A CraftELady Mailing
Julia G
Tulare CA


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