PICKLED PEPPERS RECIPE. THE BEST YOU'LL EVER EAT!

I love pickled peppers but most of the time they're just too hot for me. A few years ago, (uh, like 40 years) I got a recipe from a friend, Judy Munn, who now lives in Illinois. This is, hands down, the best pickled peppers I've ever eaten so you might want to save this recipe until summer when the peppers are ready.

You can actually find milder jalapeno peppers but it's rare to find them. The solution is to use anaheim peppers or regular jalapeno peppers, or your own preference. Any pepper will do.

Using a really sharp knife, cut off excess stem. Then make a thin slit down one side of the pepper and remove that rib or membrane that runs down the pepper and the seeds. That membrane or "rib" is where the "heat" comes from.

If you're using green peppers, a few red peppers thrown in, make a really attractive jar. Don't be afraid to mix types of peppers.

JUDY'S PICKLED PEPPERS
Make sure you've sterilized your jars.

1 cup vinegar (5% acidity)
1/4 cup water
1/4 cup olive oil
1 teaspoon pickling salt
1 teaspoon pickling spices

Boil ingredients.

Wash peppers and pack peppers tightly in jars.
Cover with liquid to 1 inch of top.
Cap and screw lids tightly onto jars. Process in a hot water bath, 10 minutes for pints and 15 minutes for quarts.

QUICK, EASY CHEESE CAKE AND HOMEMADE LUNCH MEAT

I've never been shy about begging for recipes from friends when I've been treated to something they made that was wonderful. The first recipe is one of those.

As a teen I worked for a woman who turned out to be a longtime friend. She owned a fabulous restaurant, Le Gourmet,  and this was one of her signature desserts. Light and fluffy, it's the perfect dessert after eating a meal.

LUCY OWENS CHEESE CAKE
8 ounces cream cheese (softened)
1 cup sugar
grated rind off of one lemon

Mix with beater until whipped.

Mix 1 small package lemon jello dissolved
in one cup boiling water.
Chill until thick (not set, just thickened) before adding.

Now fold jello into cream cheese and pour into a graham cracker crust.
One can well drained crushed pineapple can be added if desired before pouring mixture in crust.

Chill overnight.

When the kids were still living at home, I used to make this regularly because they loved it so much.

ZEE' HOMEMADE LUNCHMEAT
2 lbs 80% lean hamburger
2 tablespoons Wright's or Morton's Tenderquick
1 cup water
1 and 1/2 teaspoons liquid smoke
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon mustard seed (optional)

Mix all ingredients and shape into three large rolls. Wrap in foil, put in refrigerator for 24  hours. Take out, lay in a pan. Bake for 1 hour at 300 degrees. Keep refrigerated. Serve on sandwiches or with crackers.

SECOND METHOD: Remove rolls from refrigerator. Tie both ends of each roll with twine. Put in a pot, cover with water, and boil for 1 hour. Remove from water, drain and refrigerate.

Each of the two cooking methods will produce difference results. Try making two different batches…one with the baking method and one with the boiling method.