Kimberly's Chicken Salad makes about 12 to 15 Servings
5- Cups cooked, diced chicken
3 Cups chopped pecans
1 (12-ounce) bag dried sweetened cranberries
2 1/2 Cups mayonnaise
1 1/2 Cups blue cheese crumbles
1 cup dill pickle relish
1 tablespoon coarse-ground black pepper
1 teaspoon sea salt
1) In a large bowl, combine chicken, pecans, cranberries, mayonnaise, blue cheese, relish., pepper, and salt. Cover, and refrigerate overnight.
Note: Serve on Wheat Berry Bread
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holiday Hot Pepper jelly makes about 12 to 15 Servings
2 Cups apple cider vinegar
1 1/2 (1.75 ounce) boxes of Sure Jell fruit pectin
1/4 Cup of water
2 1/4 Cups chopped green bell peppers
1 1/2 Cups shopped fresh cranberries
1 1/2 Cups chopped pecans
1/2 Cup seeded and shopped jalapeno peppers
7 1/2 Cups sugar
1) In a large Dutch oven, combine vinegar, pectin, and water. Bring to a boil over medium high heat. Add bell peppers, cranberries, pecans, and jalapeno's; return mixture to a boil. Gradually ad sugar, stirring constantly; return mixture to a full boil.
2) Ladle mixture evenly into 8 hot, sterilized pint-sized mason jars, Screw on lids. Invert jars, and let cool completely. before completely gelled, shake each jar vigorously to evenly distribute solids.
Note: serve jelly over cream cheese with an assortment of crackers.
1) In a large saucepan, combine berries and pectin. Bring to a boil over medium-high heat; add sugar and lemon juice. Return mixture to a boil. Ladle mixture into 6 hot, sterilized pint-sized mason jars.
