Core, seed and finely chop the peppers and jalapeno chiles. Combine them with vinegar and sugar in a large, heavy pan. Bring to a boi, stirring frequently. Continue cooking until the mixture becomes transparent, about 30 minutes. Remove from the heat and cool about 10 minutes.
In a large pan that will hold all of the jars with space for water to circulate, place the jars on a trivet. Add water to reach one inch over the top of lids. Boil 15 minutes. Remove and cool.
Stir in the Certo and return to the hear. Boil, stirring constantly for another 2 minutes. Remove the jell from the heat and skim the froth. Ladle carefully into the hot sterilized jars. Seal at once. Serve as a condiment with meat or poultry. Can also be used as a snack with cream cheese and crackers. Serves 12.
Notes: For Christmas, use red bell peppers in one batch and green in another, or a combination of red and green. For a hotter jelly use 6 chillies and for medium use 3 chilies with seeds.

Created and submitted by Mary Thompson Darlington

Layered Bean Dip ala Bolls

	1 lb. hamburger	1 (16 oz.) jar taco sauce
	2 cans refried beans	1 1/2 cups sour cream
	1 (4 oz.) can green chili peppers	3 cups shredded lettuce
	1 pkg. taco seasoning mix	Black olives, sliced
	2 ripe avacados	2 tablespoons lemon juice
	1 package tortillas

Saute the hamburger and add the taco seasoning mix. Drain off the excess fat and set aside. In a medium bowl, mix together the refried beans and chopped green chilies. On a greased round baking dish, place a tortilla and spread the beans over it. Cover with some of the meat mixture. Peel and pit the avacodos and blend with the lemon juice and 1/2 cup of the taco sauce until smooth. Spread on top of the meat mixture. Next, spread some of the sour cream on top of the avado layer. Continue to make as many layers as you have ingredients for. Top the last layer with letttuce, cheese, taco sauce, and the olive slices. Heat just enough to melt the cheese. Serves 8.

Created and submitted by Fran Bolls


Smoked Salmon Spread

	8 oz. cream cheese	Dash of Tabasco sauce
	1/4 cups heavy cream	4 oz. smoked salmon
	1 scallion, thinly sliced	2 tablespoons red salmon caviar
	1 teaspoon fresh lemon juice

Gently shred the salmon and set aside. Soften the cream chees to room temperature and mix with the cream. Stir in the scallions, lemon juice, and Tabasco sauce. Gently fold in the smoked salmon and caviar until well combined, but do not over mix. The shreds of salmon and caviar should remain whole. Makes 2 cups. Serves 12.

This is great on bagels or hollow a thin loaf of French bread, fill it with the mixture, let chill, and slice if for hors d'oeuvres.

Created and submitted by Holly Bellamy Sousa


Dill Dip

	1 cup sour cream	1/2 teaspoon parsley flakes
	1 cup mayonnaise	1/2 teaspoon lawry's season salt
	1 1/2 teaspoon minced onion	dash of garlic powder
	1/2 teaspoon dill weed

mix all ingredients together thoroughly. Refrigerate. Good with potato chips or vegetables. Serves 8..

Created and submitted by Teri Parkins


Picante Dip

	2 small onions	1/3 cup green chilli pepers or jalapenos
	3 tablespoons salad oil	1 teaspoon sugar
	1 clove garlic	1/2 cup sharp Cheddar cheese
	1 can whole tomatoes	1 (16 oz.) can tomato paste

Saute the onions in oil until soft. Add the other ingredients, except the cheese. Mix well and simmer for 2 hours. Transfer to a serving dish and sprinkle with shreded cheese. Serve warm as a dip with your favorite crackers or vegetables. Makes 1 quart and serves 8.

Created and submitted by Lisa Bolls Rodriguez


Teriyaki Chicken Wings

	2 packages chicken wings	1 bottle Terriyaki sauce

Marinate the chicken wings overnight in the sauce. Place in a greased oblong baking dish with the extra sauce and cover with foil. Bake for 1 hour at 350 degrees, then turn the oven up to 500 degrees and bak for an additional 15 minutes, uncovered. Serves 6.

Created and submitted by Stephanie bellamy Randall


Ham Rolls

	Deviled ham	melted butter
	thinly sliced bread

Spread the bread with deviled ham. Roll up jelly roll fashion and chill. Brush with the melted butter and toast in the oven until lightly browned. Cheese and other fillngs may also be used. Serves 6.

Created and submitted by Cheryl Parkins


Guacamole Dip

	4 or 5 avacados	Garlic salt to taste
	1/2 cup chopped tomatoes	Dash of lemon juice
	2 to 3 tablespoon green onion, chopped

Peel and pit the avacados. Mash them in a small bowl and add the other ingredients. Serves 8.

Created and submitted by Lisa Bolls Rodriguez


Spinach Dip

	1 package Knorr leek soup	1 cup mayonnaise
	1 package frozen spinach	1 cup sour cream
	1 can water chestnuts	1/2 teaspoon Tabasco (optional)
	1 bunch green onions	Sourdough baguette, sliced thin

Defrost the spinach and squeeze out all excess moisture. Drain and chop the water chestnuts and finely chop the green onions. Combine all ingredients and chill for at least 1 hour. Serve in a hollowed out round sourdough bread or a hollowed out red cabbage. Use the baguette slices to dip. Serves 12.

Created and submitted by Louise Jacobsen Rike


Easy Appetizer

	1 package salting crackers	1 lb. bacon

Wrap a saltine cracker in a half slice of bacon. Place on a broiler rack. Bake at 350 degrees for 20 minutes. Serves 8.

Created and submitted by Carrie Bellamy Jacobsen


Skinny Dip Tartar Sauce

	3/4 cups lowfat cottage cheese	2 tablespoons cucumber, grated
	1/4 cup lowfat yogurt	1 teaspoon fresh parsley, minced
	1 tablespoon onion, chopped	1 teaspoon celery flakes

Blend the cottage cheese in a blender until smooth. Mix in all other ingredients and refrigerate. Serve with poached fish and herbs. Makes 1 cup and serves 8.

Created and submitted by Glendene Bellamy Thompson


Freshest of Vegetable Dip

	1 pint sour cream	2 tablespoons dill weed
	1 pint mayonnaise	1 tablespoon grated onion
	1 tablespoon Beau Monde seasoning

Whip the sour crea, then mix in the mayonnaise. Add the seasonings and chill for 2 to 3 hours before serving. Serves 8.

Created and submitted by Jean Thompson Postlethwaite


Cold 7 Layer Taco Dip

	2 cans jalapeno bean dip	1 package taco seasoning
	2 avocados	1 tablespoon lemon juice
	1 cup chopped olives	1 cup sour cream
	1 onion, chopped	1 cup mayonnaise
	2 small tomatoes, chopped	2 to 3 cups shredded Cheddar cheese

Pit and peel the avacodos, then mash together with the lemon juice. In an oblong pan layer the bean dip and avocado mixture. Mix together the sour cream, mayonnaise and taco seasoning. Spread this on top of the avocados. Layer the rest of the ingredients as they are listed. Serve with tortilla chips. Serves 6.

Created and submitted by Terri Parkins


Appetizer Frittata

	1/4 cup chopped celery	1/2 cup cour cream
	1/4 cup chopped onion	1/2 cup grated Parmesan cheese
	2 tablespoons butter or margarine	1 (3 1/2 oz.) pkg. sliced pepperoni
	8 beaten eggs
	green onions, sliced (optional)

In a 10 inch skillet with an ovenproof handle, cook the celery and onion in hot butter until tender. In a mixing bowl, mix the eggs, sour cream, and cheese. Chop half of the pepperoni and add to the egg mixture. Pour the eggs into the skillet and cook over medium heat, lifting the edges to allow any uncooked portion to flow underneath. Arrange the remaining pepperoni on top. Broil for 1 to 2 minutes. Sprinkle green onions on top. Serves 12.

Created and submitted by Ruth Ann Thompson


Cheese Fondue

	1 1/4 lb. Velveeta cheese	1 teaspoon garlic powder
	1 1/4 lb. Swiss cheese	1 teaspoon Lawry's seasoning salt
	1/4 cup water	1 pint sherry
	1 tablespoon butter	2 tablespoons butter

In the top of a double boiler, combine all ingredients, except the cheese, and bring to a boil. Slowly add the cheese, stirring constantly, until all of it is melted. This fondue may be cooled and refrigerated for later use. To reheat, use a double boiler, stirring constantly. Pour into a fondue pot. For dipping, use bread cubes, bread sticks, or apple slices. Serves 10.

Created and submitted by Mary Thompson Darlington )

Spinach Dip

	1 package frozen chopped spinach	1 pint sour cream
	1 package dry vegetable soup mix	1 large loaf dark rye bread

Choose a soup mix without noodles and a whole, round loaf of bread. Thaw out and drain the spinach very well. Mix the soup mix with the sour cream, then add the spinach and refrigerate. Carve out the center of the bread to form a bowl with 1 inch wide sides. Save the bread you've removed and slice into bite-size squares to serve with the dip.

Just before serving, place the bread bowl in the center of a serving platter. Fill it with the dip and arrange the exrra bread around the base of the bread bowl. Dip the bread into the spinach mixture and enjoy! Serves 10.

Created and submitted by Mary Thompson Darlington


Chili Cheese Dip

	1 (2 lb.) block Velveeta cheese	2 small cans green chilies
	2 cans chili (without beans)

Cut up the Velveeta cheese into small chunks. Place all ingredients in a crock pot. Heat until the cheese is completely melted and the mixture is warm. Lower the heat to prevent the cheese from scorching. Srve with tortilla chips or pieces of bread. Serves 12.

Created and submitted by Terri Parkins


Sausage Cheese Balls

	1 (1 lb.) roll mild or hot sausage	1 (10 oz.) pkg. mild Cheddar Cheese, grated
	3 1/2 cups Biscuit mix

Grate the cheese. Add the sausage and mix very well. Stir in the biscuit mix Roll into small balls and bake at 400 degrees for about 15 minutes or until brown. Serves 8.

Created and submitted by Ricki Spears Lea


Fresh Fruit Dip

	1 large jar Marshmallow Cream	1 large container La Creme Cool Whip

Whip the Marshmallow cream and Cool Whip together in a mixer until creamy. Can be tinted and flavored by adding a small amount of flavored yogurt.

Created and submitted by Peggy J. Thompson