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More Recipes with Jellies and Salsas
Fran's Quick Saucy Chicken
No time for fancy cooking....this is the chicken dish to liven up dinner
- 1/3 cup Grandma Walser's Jalapeno Jelly
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 8 chicken thighs (skin on or off) or chicken breast meat cut in half
1. In a medium bowl mix together the first three ingredients.
2. Salt and pepper the chicken pieces and then arrange on a lined baking dish.
3. Glaze the tops of the chicken with glaze.
4. Bake at 425 degrees F. or (220 degrees centigrade) for 30 minutes. Baste at least once during cooking.
Serve on a bed of rice or noodles.
Makes Four servings
Almond Ice Cream Jelly Roll
- 2 litres softened vanilla ice cream
- 1 - 250 ml Grandma Walser's Grand Marnier Red Pepper Jelly
- 3 cups slivered almonds
1. Toast slivered almonds on a baking sheet at 200 degrees F. for about 10 to 15 minutes until lightly toasted. Cool.
2. Lay out parchment paper on a 18" x 12" cookie sheet, cut to fit plus the edging. Spread ice cream evenly on
cookie sheet to a depth of 5/8th inch. Chill in freezer for 15 minutes until a little firmer.
3. Stir Red Pepper Jelly until smooth. Layer jelly on ice cream layer.
4. Starting with Width side, start rolling like a jelly roll using the parchment paper to help form.
5. Release the paper completely form the jelly roll onto a bed of slivered almonds. Roll to coat completely, including the ends.
6. To serve, cut crosswise in two-inch pieces at a slight angle.
Ruby's Brie Appy
Ruby from Vernon says that your guests will love the crunchy crust and the layered flavours of this appetizer.
- Pillsbury Crescent Rolls
- Brie Cheese
- Grandma Walser's Grand Marnier Red Pepper Jelly
1. Remove outer skin or crust of the Brie cheese
2. Carefully unroll Pillsbury Crescent roll as one sheet (don't separate triangular pieces).
3. Wrap the whole cheese with crescent roll dough.
4. Bake on a cookie sheet according to Pillsbury instructions.
5. While still warm, place on a serving platter and top with any flavour of Grandma Walser's Red Pepper Jelly.
6. To serve, cut into triangular wedges.
Homemade Sweet Red Pepper Ice cream
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 2 egg yolks
- 1/2 cup sugar
- 1 tablespoon vanilla
- 1 250 ml jar of Grand Marnier Red Pepper Jelly
1. Combine milk and cream into a medium saucepan over medium heat. Cook until mixture almost boils.
2. Beat egg yolks, sugar and vanilla in a small bowl until yellow and light in texture.
3. Add three tablespoons of hot milk mixture into the egg mixture, stirring.
Pour the egg mixture into the milk mixture stirring continuously to prevent cooking of the eggs.
4. Cook until low heat until mixture thickens slightly and coats the back of a spoon.
5. Cool to room temperature. Place into refrigerator until completely cooled.
6. Follow directions on your Ice Cream Maker. When the mixture is almost completely thickened, add stirred
Grand Marnier Red Pepper Jelly during the last 30 seconds until it is distributed throughout the ice cream.
7. Transfer ice cream to an air tight container and freeze for two hours before serving.
Smoked Turkey and Red Pepper Jelly Sandwiches
- 8 oz spreadable cream cheese
- 3 tablespoons Red Pepper Jelly
- 1 tablespoon lemon juice
- 12 ounces thinly sliced smoke turkey or chicken
- pepper
- 22 slices of sandwich loaf
1. Combine cream cheese, jelly, lemon juice and pepper.
2. Cut turkey into slivers and add to cream cheese mixture.
3. Spread filling onto half of the bread slices.
4. Trim crusts and cut into four diagonal pieces.
Roast Beef with Red Pepper Jelly
- 2 kilogram inside round beef roast
- mixture of salt, pepper, dried spices: garlic, paprika,oregano and onion
- sliced onions
- half jar of Garlic Red Pepper Jelly
1. Rub seasoning mixture on roast.
2. Spread thinly sliced onions in center portion of roasting pan and place season roast on top.
3. Roasting temperature: Set oven at 180 degrees F. Bake for 5 hours or until almost done. Select baking time according to desired doneness.
4. Before the last 30 minutes of baking time, brush on Garlic Red Pepper Jelly.
5. Cool one hour before serving to allow juices to set. Serve with Red Pepper Jelly condiment.
Spicy Red Pepper Dip
- 1/2 cup mayonnaise
- 3 tablespoons Fiery Hot Red Pepper Jelly
- 2 tablespoons sour cream
- 4 oz cream cheese
- 2 tablespoons chopped fresh oregano
- 2 tablespoons fresh lemon juice
1. Using a food processor, mix together mayonnaise, jelly, sour cream, cream cheese,and lemon juice until smooth.
2. Stir in oregano.
3. Chill for at least 2 hours before serving.
Orange and Pepper Salad Dressing
- 1/2 cup frozen orange juice concentrate (thawed)
- 2 tablespoons Grand Marnier Red Pepper Jelly
- 3/4 cup mayonnaise or Miracle Whip
1. Combine all ingredients, whisk or mix in a food processor until smooth
2. Use as salad dressing for a green leaf salad or mix in a spinach salad
Karen's After Holiday Casserole
This family favorite dish uses last night's turkey dinner:
- cooked turkey slices
- gravy
- 1 - 250 ml Grand Marnier Red Pepper Jelly
- any cooked vegetables
- potatoes
- cheese
1. In a casserole dish, layer ingredients as listed starting with slices of cooked turkey.
2. Top with mashed potatoes and grated cheese.
3. Bake at 350 degrees F. for 30 minutes or until hot and the cheese is melted.
Grandma Walser's Easy Tuna Spread
Simple and delicious in sandwiches, as a veggie dip or as an hors d'oeuvre spread:
- 1-250 g soft cream cheese (8 oz package)
- 4 tablespoons Grandma Walser's Hot Salsa
- 1 tablespoon parsley flakes
- 1 tablespoon minced green onion
- 1-213 g can albacore tuna
1. In a medium bowl mix softened cream cheese, hot salsa, parsley flakes, and green onions.
2. Add drained tuna, mix well and enjoy.
Granny's Jalapeno Glazed Chicken Breast with Black Bean Salad and Red Pepper Salsa
Four servings
- 4 to 6 boneless skin-on chicken breasts
- 1 ounce olive oil
- 6 ounces jalepeno flavoured red pepper jelly plus 2 tablespoons water
- 4 ten inch flour tortilla shells
For the salad
- 1 cup dried black beans or 2 cups canned black beans
- 1/2 cup freshly cooked corn kernels
- 1/3 cup olive oil
- fresh squeezed juice of three limes
- 1/2 cup red pepper salsa
- 1/4 cup chopped green onions
- 2 cloves finely chopped garlic
- 1/8 cup chopped cilantro
- garnish with sour cream, red pepper salsa, chopped cilantro and lime slices, torn Romaine lettuce
1. Rinse dried black beans thoroughly and soak overnight in water. Next day, add enough water to cover beans and boil for
10 minutes. Add 1/8 teaspoon baking soda and 1/2 teaspoon salt. Simmer covered for one or until beans are tender.
Drain cooked beans and mix with salad ingredients.
2. Heat pepper jelly with hot water in the microwave at 10 second intervals until melted.
3. Brown tortilla shells in a hot oiled skillet.
4. Season chicken pieces with salt and pepper and coat with olive oil. Barbeque or pan fry until chicken pieces have darkened seared marks. Then
place on a lined baking dish. Brush with red pepper jelly and roast in a 400 degree F. oven for 15 minutes or until cooked.
5. To serve, spoon black bean salad on a bed of Romaine lettuce. Break tortilla shells
over salad and arrange sliced chicken pieces over top. Garnish with sour cream, salsa and cilantro.
6. Alternate serving suggestion: Place an unbroken tortilla shell on a large plate. Top with bean salad and
arrange sliced chicken pieces over it. Garnish with sour cream, salasa, cilantro and lime slices. Serve immediately.
Made in Nanaimo, British Columbia, Canada
Grandma Walser's Red Pepper Products
Jellies and Salsas
199 Fraser Street
Nanaimo, B.C. V9R 5C1
(250) 753-8317
fax: (250) 753-7765
mail@grandmawalser.com
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