POMEGRANATE JELLY

Preserving Method: Water Bath Canning

Makes about 6 (8 oz) half pints

YOU WILL NEED

· 3-1/2 cups prepared or bottled pomegranate juice (about 5 large or 2 16-oz bottles)

 · 6 Tbsp Ball® RealFruit™ Classic Pectin

· 1/2 tsp butter or margarine, optional

· 5 cups sugar

· 6 Ball (8 oz) half pint glass preserving jars with lids and bands


DIRECTIONS

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.


2. PLACE pomegranate juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.


3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.


4. LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.


5. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Liz Robles' Mexican Rice

2 cups rice
2 TBS oil
1/2 cup water
1 large tomato
1/2 onion
2 Serrano chilies
2 TBS chicken bouillon
1 tsp salt
4 cups water

In blender, blend together tomato, onion, chilies, and chicken bouillon with 1/2 cup water.
Add oil and rice to large frying pan and cook and stir until rice is toasted.
Add blended tomato mixture; and cook a few minutes.
Add 4 cups water, bring to a boil, then reduce to simmer for 20 minutes.
Remove from heat and allow to stand 10 minutes.

2-minute Salsa Verde Rotisserie Chicken Tacos

2 cups shredded rotisserie chicken
1 cup salsa verde
1/4 cup orange juice
Zest of 1/2 lemon

In a medium saucepan, mix all ingredients.
Heat and stir together until hot and combined.
Serve in tacos topped with pico de gallo, avocado, sour cream, cheese.
(Recipe from Coral Barajas)

Oreo Truffles

1 15-oz package Oreo Cookies
1 8-oz package cream cheese, softened
1 package white chocolate chip candy melts

Finely crush Oreo cookies - frosting and all.
Reserve about 1 1/2 TBS crushed cookies for garnish later - Optonal
Mix cream cheese with crushed cookies until completely combined.
Shape cookie mixture into balls and place on parchment-lined cookie sheet.
Chill 1 hour in refrigerator or 20 minutes in freezer.
Melt white chocolate in microwave, stirring every 30 seconds until melted.
Working quickly, use 2 forks to coat cookie balls - coat well. **
Place balls back on parchment and sprinkle with reserved cookies or other sprinkles.
Return truffles to the refrigerator for 10 minutes to allow chocolate to firm up.
**May insert sucker sticks into truffles

(Recipe from Christine Miller)