Cook Talk

Amish sweet pepper jam cream cheese spread
joanne
02/10/12 		Do you happen to know the recipe for the Amish cream cheese spread called sweet pepper jam?
ellen
02/10/12 		This may be a variation similar to Mississippi pepper jelly, which I do make. Both are based on apple jelly.

The Amish also make a pepper relish which has ground onions and peppers in a sweet/sour sauce. Can you describe the one you are looking for?

joanne
02/10/12 		The one I am referring to is definitely a cream cheese spread with red peppers.However,I'm not sure what ingredient is used to give it the sweetness.
ellen
02/10/12 		OK, the spread you are talking about is made by mixing the sweet pepper relish with cream cheese. Here is a local Amish recipe from the Walnut Creek Valley Cookbook for the pepper relish:

2 dozen bell peppers (for hot you would use a mix)
Chop and seed. Pour boiling water over to cover. Let stand 15 minutes. Drain.
Add:
1 dozen chopped onions
1 qt. vinegar,
1 C. water,
5 C. sugar,
2 T. salt
2 oz. mustard seed.
Let cook for 20 minutes. Put in jars and seal.

Here is another, frome "Our Daily Bread"

Christmas Relish

3 doz. green peppers, also some red
6 large onions
1 large bunch celery
8 cups white sugar
3 cups vinegar
2 tsp. mustard seed
3 tsp. salt

Put peppers, onions and celery through grinder or blender. Let stand in hot water for 15 minutes. Then drain and mix rest of ingredients. Add all together and cook open kettle then put in hot jars and seal. Makes 4 quarts. 3 doz. green peppers, also some red
6 large onions
1 large bunch celery
8 cups white sugar
3 cups vinegar
2 tsp. mustard seed
3 tsp. salt

joanne
06/02/12 		Do you happen to know the recipe for a sweet and sour meatball appetizer by Holland House?I can't find the recipe I used to have.
ellen
06/02/12 		This is a sauce made with the Holland House sweet and sour mix, which has since been bought out by Dr. Pepper/ Snapple, and the recipes are no longer posted. I will look.
ellen
06/02/12 		This is a similar recipe:

ingredients

1 lb. of Lean Ground Beef
1 Egg Beaten
1 TSP of Salt
Add Pepper to Taste
1 TBSP of Onion Flakes
1 TBSP of Cornstarch
Oil for Frying
1, 13 1/2 ounce can of pineapple tidbits drained (reserve liquid)
1 Cup of Sweet and Sour Mix
1/2 Cup of Thinly Sliced Green Peppers

Joanne
06/02/12 		thanks!! You're the best!
Donna
08/09/12 		Amish Hot Pepper Butter
The only recipe I have seen for this uses flour, but you are not suppose to use flour when canning. Any Suggestions??
ellen
08/09/12 		Can the puree, and cook it up with additions when needed?
kathy kelleher
10/14/12 		Amish sweet n' hot petter onion relish
I need the recipe for sweet n' hot pepper onion relish please
kathy kelleher
10/14/12 		Amish sweet n' hot petter onion relish
I need the recipe for sweet n' hot pepper onion relish please
ellen
10/14/12 		You can make the pepper relish above, adding the jalapenos and other hot peppers in the recipe below. Or, this is not Amish, but it is good.

This loses heat as it stands in the jar, so if you like it hot, do not stint on the hot peppers. If you like Harry & Davids Hot & Smokey Pepper and Onion relish, try adding a 7 oz can of Chipotle peppers with Adobo sauce to the recipe

Ingredients:
about 8 pints- can in jelly jars, as 1 jelly jar is enough for 1 pound of cream cheese.

6 cups tomatoes, skinned, diced and drained
6 large red peppers, diced
8 cups sugar
2 tablespoons salt
4 ounces liquid pectin DO NOT CUT BACK!
3 cups white vinegar
1-2 teaspoons ground red pepper
2 to 16 jalapeno peppers, seeded and diced- leave seeds in up top half for more heat
OPTIONAL 1 habanero pepper or Scotch bonnet (very hot)
3 large onions, diced

Mix all ingredients together, except pectin and bring to a boil.
Turn down and simmer for 2 - 4 hours until thickened. Longer simmering thickens more.
Whisk in the 2 boxes of pectin and boil for 1 minute.
Pour into sterile jars.
Process in pressure canner at #11 for 15 minutes.

It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. Cook it the 2 to 4 hours because it becomes thick.

If you want to make it with no tomatoes, you use all coarsely chopped bell and cayenne peppers for the tomatoes.

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It's a shame you don't have a donate button! I'd most certainly donate to this brilliant blog! I guess for now i'll settle for book-marking and adding your RSS feed to my Google account. I look forward to new updates and will talk about this site with my Facebook group. Talk soon!
ellen
11/25/18 		Wow, hanks, see the donate button top left under the cornucopia.
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Fantastic website you have here but I was wondering if you knew of any forums that cover the same topics discussed here? I'd really like to be a part of online community where I can get opinions from other experienced people that share the same interest. If you have any recommendations, please let me know. Many thanks!
ellen
12/17/18 		Nobody does exactly this

Facebook has a couple of groups I follow:
cooking for a crowd

Sites: cheftalk.com
chef2chef.com
pnch of yum

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