Recipes from the
Alabama Rural Heritage Foundation

Pepper Jelly Cheese Dip
2 cups grated cheddar
2 cups minced green onion
2 cups chopped pecans
1/2 cup mayonnaise
Mama Nems Pepper Jelly

Mix first 4 ingredients in a large bowl until blended. Press the mixture into a shallow dish lined with plastic wrap and chill until firm. Unmold onto plate, and top with pepper jelly. Serve with wheat crackers.

Pepper Jelly Cheese Straws
2 cups grated cheddar cheese
1/2 cup softened butter
1 cup flour
1/2 teaspoon paprika
1 teaspoon salt
Mama Nems Pepper Jelly

Mix first 5 ingredients together. Refrigerate 15 minutes. Place rounded teaspoons full of the mixture on a baking sheet. Make a thumbprint in each, and fill with pepper jelly. Bake at 350 degrees for 10 minutes. Cool and serve.

Pepper Jelly Chicken
4 chicken breast halves, boneless & skinless
1/2 cup bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
8 tablespoons Mama Nems Pepper Jelly

Combine crumbs, garlic powder, and lemon pepper and set aside. Flatten chicken breasts by pounding between 2 sheets of wax paper. Bursh each side of chicken breasts with pepper jelly, then press both sides into crumb mixture. Heat a nonstick skillet over medium heat, and coat with vegetable spray. Add the chicken breasts and cook until done--approximately 3 minutes on each side. Serve each with a tablespoon of pepper jelly. Makes 4 servings.

Shrimp with Pepper Jelly
20 extra large raw shrimp
1 cup flour
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh garlic
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon fresh chopped parsley
1/2 cup Mama Nems Pepper Jelly

Wash shrimp. Put butter, olive oil, and garlic in skillet on medium heat. Put flour in a gallon size ziplock bag; add shrimp. Shake bag gently to toss flour and shrimp. Put shrimp in frying pan. Add salt, pepper and crushed red pepper. Cook shrimp for approximately7 minutes on each side. Sprinkle shrimp with parsley. Melt pepper jelly in the microwave for approximately 1 minute. Put pepper jelly in a container in the middle of a serving plate and place shrimp around it.

Poppy Seed Chicken
6 chicken breasts
8 oz. sour cream
2 cans cream of mushroom soup
2T. poppy seeds
1 package Ritz Crackers, crushed
1 stick margarine

Cook chicken until tender. Tear into pieces and place in buttered casserole. Mix sour cream and mushroom soup. Spread over chicken. Sprinkle crackers over chicken. Drizzle with margarine. Bake at 350 degrees for 20-25 minutes.

Apple Raisin Quick Bread
1-1/4 c. vegetable oil
4 eggs
4 t. vanilla
3 c. all purpose flour
2-1/2 c, sugar
2 T. ground cinnamon
1-1/2 t. salt
1-1/2 t. baking soda
1 t. ground cloves
1/2 t. baking powder
3 c. diced tart apples
2/3 c. raisins
1/2 c. chopped nuts

Beat eggs, oil and vanilla in bowl. Combine flour, sugar, cinnamon, salt, baking soda, cloves and baking powder; beat into the egg mixture. Stir in apples, raisins, and nuts. Pour into two greased 9X5X3 inch loaf pans. Bake at 325 degrees for 60 to 70 minutes, until toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to wire racks.

Cream Cheese Cookies
4 oz. cream cheese
1/2 c. butter
1 c. flour
1/2 c. chopped nuts
9 T. sugar

Cream together the cream cheese and butter. Add sugar gradually, mixing well. Add flour gradually, mixing well. Fold in nuts, drop by spoon on ungreased cookie sheet. Dampen finger in water and smooth each cookie. Bake at 350 degrees for 7 to 10 minutes.

Gingerbread
2 eggs
3/4 c. brown sugar
3/4 c. syrup
3/4 c. melted butter
1 c. boiling water
2-1/2 c. flour
2 t. baking soda
1-1/2 t. ginger
pinch of salt
1/2 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1/2 t. baking powder

Beat eggs. Add sugar, syrup and butter. Sift the flour, soda, spices, salt and baking powder together. Add hot water and mix together. Bake at 350 degrees for 30 minutes.

Top of page

Home

Site Design by Alabama Technology Network-Auburn University