“Serve this with cream cheese and crackers for a colorful and easy hors d’oeuvre or use as a condiment for lamb or beef. Makes approximately 6 pints.”

4 large green peppers
14 medium jalapeno peppers
6 cups sugar
6 oz. liquid pectin
1/2 cup fresh lemon juice
1 cup cider vinegar
green food coloring (optional)

Seed and grind the peppers. Combine with lemon juice, vinegar and sugar in a heavy 4-quart saucepan. Bring to a rolling oil and boil, stirring constantly, for about 15 minutes. Add the pectin and boil for 3-5 minutes more. Remove form heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green. Cool slightly, stirring occasionally and spoon into sterilized jars. Seal immediately and store in a cool, dark place.

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Beat with mixer:

1 1/4 cup brown sugar
1/2 cup oil
1 egg
1 cup buttermilk

Stir in:

1 1/2 cups diced rhubarb
1/2 cup chopped nuts (optional)

Stir together in a separate bowl:

2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Stir into rhubarb mixture until just blended. Spoon into 18 muffin tins, 2/3 full. Sprinkle generously with cinnamon sugar (1/2 cup sugar and 1 tsp cinnamon).  Bake at 400 degrees for 20-25 minutes or until brown. Freezes well, makes 1 1/2 dozen.

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