One Dozen Ways to Cook Corn on the Cob

Stuffed Green Peppers

1 pound ground beef
1 small onion, chopped
2 cups Minute Rice
5 medium round green peppers
3 cups any kind jar spaghetti sauce
shredded mozzarella cheese.

Cut off tops of green peppers and clean seeds out. Boil in large pot for 5 minutes or until peppers are a dull green. Brown beef with onion. Add uncooked rice and 2 cups of spaghetti sauce. Fill peppers with meat/rice mixture Pour remaining cup of spaghetti sauce over peppers. Cover with aluminum foil and cook for 20 minutes. Remove foil and sprinkle with mozzarella cheese. Cook for another 10 minutes, uncovered.

Jalapeno Salsa

2 or 3 large tomatoes
salt to taste
1 medium onion, chopped
10-12 medium fresh jalapenos
2 cloves garlic, diced
1/2 cup water.

Put in blender, garlic, water, onion & jalapenos. Then put in dish & add tomatoes & salt. Chill & serve with chips or a thinly sliced specialty bread!!

Jalapeno Jelly

1 green bell pepper
5 jalapeno peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin
2 drops green food coloring

1. Sterilize jelly jars and lids according to manufacturer's instructions.

2. Remove seeds from green pepper and chilies (Be very careful with chiles -- don't touch your eyes.) Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly.

3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.

4. Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months. Makes 2 cups.