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I hope you enjoy the recipes!

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1. Jalapeno Steak
2. Jelly-Glazed Ham
3. Jerry's Cole Slaw
4. Jim's Black Raspberry Salad Dressing
5. Just Plain Good Chili
1. Jalapeno Steak

Categories: None

Yield: 1 Servings

3 Jalapeno; up to 6
4 Garlic cloves; peeled
1/2 tb Cracked black pepper
1 tb Coarse salt
1/4 c Lime juice
1 tb Dried oregano
1 1/2 lb Good steak

From: Sam M Rasheed

Combine the jalapenos, garlic, black pepper, salt, lime juice and oregano in a blender or food processor & puree. Pour over steak in a shallow pan and rub all over. Cover and marinate in refrigerator up to 24 hours. Cook over hot coals until done.

Posted to JEWISH-FOOD digest by Deena Abraham on Nov 16, 1998

2. Jelly-Glazed Ham

Categories: Meats, Main dish

Yield: 20 Servings

1 (8-lb) cooked boneless ham
1 1/2 c Grape jelly
1/2 ts Dry mustard
1 tb Prepared horseradish

Heat ham as directed on label or at 325F 1 1/2 hours. Remove from oven and score, cutting diagonal lines 1/2-inch deep and 1-inch apart. Cut across lines to form diamond shapes. Combine jelly, mustard and horseradish. Spoon mixture, small amounts at a time, at intervals, over ham throughout remainder of baking. Increase temperature to 425F and bake until ham is browned and glazed, about 30 to 45 minutes.

(C) 1992 The Los Angeles Times

3. Jerry's Cole Slaw (Original Version)

Categories: Slaw

Yield: 1 Servings

1 1 Lb package prepared slaw;(Dole's is excellent)
-or- 1 Head cabbage; shredded -and- 1 Carrot; shredded 1 Stalk celery; diced
1/2 md Sweet onion; diced


1 c Miracle Whip
1/2 c Sugar
3 tb Vegetable oil
2 1/4 tb Tarragon Vinegar; (do not substitute)
2 ts Celery seed

Run the above slaw ingredients in a processor and chop until about 1/4 inch in size. Combine the sauce ingredients in a shallow mixing bowl. Use a wisk to mix. Pour into the slaw mix and fold well. Refrigerate 3 to 4 hours before serving. I usually go at it right away. Excellent.

Recipe by: "Jerry Byanski"

Posted to bbq-digest on Sep 4, 1998

4. Jim's Black Raspberry Salad Dressing

Categories: Dressings, Salads

Yield: 1 Cup

1/2 c Olive Oil
5 ds Tabasco sauce
1 tb Black Raspberry Preserves
1/4 c Balsamic Vinegar

In a small bowl, whisk all ingredients together and drizzle over the top of the salad. That's it! Enjoy

Source: "Garlic" class at Omalia Cooking School, Steve Dillback, instructor

Typos by Jim Kirk
Posted to MM-Recipes Digest V4 #064 by Captain on Mar 4, 1997.

5. Just Plain Good Chili

Categories: Main dishes, Soups

Yield: 32 Servings

3 md Onions finely chopped
2 md Green peppers finely chopped
3 Celery stalks finely chopped
8 lb Coarsely ground beef
6 oz Tomato paste
2 cn Stewed tomatoes (1-lb 12 Oz)
2 cn Tomato sauce (16 oz size)
3 Garlic cloves finely chopped
2 (3-oz) jars chili powder
2 tb Salt
7 oz Canned chili salsa
1 md Jalapeno chile seeded and chopped
Garlic salt
Coarsely ground black

This recipe won the 1977 International Chili Society's World Championship Cookoff in Rosamond, Calif.

Brush bottom of heavy 2-gallon pot with oil. Saute onions, green peppers and celery 10 minutes. Add meat and cook another 10 to 15 minutes, or until meat loses pink color. Stir in tomato paste, stewed tomatoes and tomato sauce. Add chopped garlic, chili powder, salt, a sprinkling of oregano, chile salsa and jalapeno chile. Simmer 30 minutes. Season to taste with garlic salt and pepper, then simmer 2 1/2 hours, stirring every 10 to 15 minutes. Skim off fat occasionally.

Created by: Jay Pennington (C) 1992 The Los Angeles Times

From: Favorite Fruitcakes By Moira Hodg

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