From: Leonard Smith

Summary: California Ranchero Sandwich and Jalapeño Jelly

Date: October 4, 1997

Recipe via Meal-Master (tm) v8.05

Title: California Ranchero Sandwich
Categories: Sandwiches
Yield: 1 Sandwich

--------------COLONIAL KITCHEN SPECIALTY-------------
2 slices Cracked wheat bread, toasted
4 oz Smoked turkey breast
1 tb Cream cheese
1 tb Jalapeño Jelly
1/4 c Alfalfa Sprouts

------------------DIRECTIONS FOR ASSEMBLY-------------------

Assemble the sandwich by spreading cream cheese on one slice of toast and jalapeño jelly on the other slice. Layer smoked turkey breast on one slice of toast, followed by alfalfa sprouts. Place other slice of toast on sprouts and serve.

Quantities of ingredients can be adjusted to suit individual preferences. You may substitute other varieties of sprouts for alfalfa sprouts.

This sandwich was a specialty of the Colonial Kitchen in Imperial, Nebraska. The cracked wheat bread used was also made in the Colonial Kitchen, as is the jalapeño jelly. You may substitute commercial brands, as needed. The smoked turkey breast is of the type that is available in delicatessens and specialty meat shops. Be sure and use smoked turkey, not just turkey breast. It makes a difference.
Recipe prepared by Leonard Smith.

Recipe via Meal-Master (tm) v8.05

Title: Jalapeño Jelly/The Only Texas Cookbook
Categories: Jam/jelly, Southwest
Yield: 8 Half pints

3/4 c Green bell peppers, seeded
1/2 c Fresh jalapeño peppers, seeded
6 c Sugar
1-1/2 c Apple cider vinegar,50 grain
1 ea 6 oz bottle of Certo

-----------------------PREPARATION-----------------------

Chop fine both kinds of peppers, then combine with sugar and vinegar. Bring to a rolling boil; boil hard for one minute. Remove from fire, add Certo, and mix well. Pour in hot sterilized half-pints and seal with paraffin.

All jellies boil up to about 3 times the original volume. Be sure and use a good-sized pot or jelly kettle. Otherwise, you may have a boil-over and the most horrendous mess since a good-sized Texas tornado.

When you add the Certo, stir for 2 or 3 minutes before pouring into jelly glasses to insure that the pepper bits are evenly distributed throughout the jelly.

Additional notes:
Jalapeño and other hot peppers should be handled carefully. Some people have sensitive skin and may suffer irritation from handling peppers. Wearing rubber gloves is sufficient to protect your hands from harm. Also, do not place hands near face or eyes while handling hot peppers. This stuff can really hurt.

The fire in jalapeño and other hot peppers is concentrated mostly in the seeds, pithy membrane that attaches the seeds to the pepper, and the cap where the stem attaches to the pepper. By removing them carefully, you will greatly reduce the heat of peppers.

This is a quick recipe to make, and the jelly was used in the preparation of the California Ranchero sandwich, a signature sandwich of the Colonial Kitchen.

Recipe from "The Only Texas Cookbook" by Linda West Eckhardt
Additional notes by Leonard Smith
Meal-Master format by Leonard Smith