Creative Cooking Ideas

What You Need:

1 pt boxes of fresh strawberries, washed, drained and hulls removed

2 1/2 c of fresh pineapple, peeled and finely chopped

7 c sugar

2 pkgs (1 3/4 oz) powdered pectin

1 c cold water

4 pt freezer containers with lids

How to Make It:

Place strawberries in a large mixing bowl.

Crush the strawberries with a potato masher.

Measure out 2 1/2 c strawberries and place in a separate bowl.

Add the pineapple to the strawberries.

Slowly add the sugar and stir until well combined.

Place the cold water in a saucepan over medium heat.

Add the pectin.

Stir continuously until water begins to boil.

Boil 1 minute.

Remove from heat.

Pour the water mixture into the fruit.

Stir well to combine.

Continue stirring 4 minutes.

Pour into the freezer containers and cover.

Let stand at room temperature for 24 hours.

Freeze after 24 hours.

Jam will stay good in the freezer for up to 6 months.

To use, remove from freezer and allow to come to room temperature, about 1 hour.

Cover and refrigerate for up to 3 weeks.

What You Need:

1 dozen hard boiled eggs, peeled, washed, and split in half

1/2 c mayonnaise

1 T mustard

1 tsp red hot sauce

1 (6 oz) container white crab meat

1/4 c red onion, finely chopped

How to Make It:

Remove the yolk from each egg half and place it in a blender.

Add half of the mayonnaise to the egg yolks.

Add the mustard and hot pepper sauce.

Blend until the mixture becomes smooth but has a slightly thick consistency. Place the mixture into a mixing bowl.

Add the remaining mayonnaise and stir well to incorporate.

Fold in the crab meat and onion. Be sure to mix well and completely cover the crab and onion.

Fill each egg white half with the crab mixture.

Refrigerate until ready to use.

Sprinkle with a little paprika before eating.

Use any filling you have left over as a dip for fresh vegetables.

What You Need:

1 lb chicken breasts, boneless, skinless and cubed

1 lb beef sirloin, boneless and cubed

1/2 c canola oil

3 garlic cloves, minced

1/3 c pineapple juice

2 tsp soy sauce

1 tsp red pepper flakes

4 jalapeno peppers

8 strips of bacon – cut in half

16 toothpicks

How to Make It:

In a large mixing bowl, whisk together the canola oil and minced garlic.

Add the pineapple juice and soy sauce. Continue whisking until well blended.

Stir in the red pepper flakes.

Place the mixture into a large zip lock bag.

Trim any fat away from the pieces of meat.

Place the meat into the zip lock bag. Close tightly and shake to insure the meat is completely covered by the marinade.

Allow the meat to sit in the marinade at least one hour.

Meat can marinate over night if you prefer.

Remove the meat from the bag and discard the marinade.

Cut the peppers lengthwise. Remove the seeds, membrane, and stems.

Cut the peppers into strips.

Place one strip of pepper on each piece of bacon.

Place one cube of meat on top of each pepper strip.

Add another pepper strip on top.

Wrap the bacon completely around each piece and secure with a toothpick.

Heat grill to medium hot. If using coals, place coals in the center of the grill and when they burn down to a slight gray, spread in a single layer.

Cook 20 minutes, turning every 5 minutes to insure they are cooked on all sides.

When done, the bacon should be crisp and the juices from the chicken should run clear.

When working with jalapeno peppers, wear gloves if possible. Never touch your face or eyes until you have washed your hands thoroughly.