*** A WORD FROM THE KITCHEN ***

It's that time of the year again. We did a little demo on
our back yard this year when we ousted the pool so no
garden but thankfully we have friends with a bunper crop
of hot peppers and and can't wait to start with the poppers!
(we wait all year for this stuff). Here's the recipe for
you to give a go and it's better than the restaurants for
sure.

Enjoy all!
Marzee
Email Me

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RECIPE: STUFFED JALAPENO POPPERS

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INGREDIENTS:
24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
1 8 ounce cream cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cups bread crumbs

DIRECTIONS:
Cut stem end off peppers with paring knife. (wear plastic gloves!)
Carefully remove seeds and white membrane. Mix cheeses together and
stuff peppers with cheese. Heat oil in deep-fat fryer to 375* or
in large pot until oil registers 375*. Meanwhile, place eggs in
small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs;
toss to coat. Using fork, lift 1 pepper at a time out of egg,
shaking off excess. Drop into crumbs; toss to coat. Place on
sheet pan. When all peppers are coated, set aside for 15 min. to
set up and dry. Repeat 6 more times with remaining peppers. With
slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry
2-3 minutes, until golden. Remove to platter lined with paper
towels to drain. Repeat with remaining peppers. Serve immediately.

Yield: 24 poppers
Category: Appetizers

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MARZEE'S CORNER

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WHAT TO DO WITH YOUR PEPPER HARVEST?

Dry those hot Peppers! Hot peppers vary tremendously in size,
shape, color, and pungency or heat. They can be eaten fresh,
used in sauces, pickled, frozen, or dried. Drying peppers is
a simple procedure. Harvest mature peppers (the fruit of most
varieties turn from green to red at maturity), wash to remove
any dirt, then allow the fruit to dry for a few minutes on
the kitchen counter. Take a large needle and heavy thread.
Thread the needle, then push the needle through the upper
portion of a pepper. Slide the pepper down the thread and
repeat, stringing additional peppers. Hang and dry the peppers
in a warm, dry, well-ventilated location. The dried peppers
may be ground as needed. Hot peppers vary from mild ('False
Alarm') to very hot ('Habanera' and 'Scotch Bonnet').