Salami Roll Ups
Ingredients:
16
oz. soft cream cheese
2 jars pickled peppers or pickled green beans
1 - 1 lb. package dry salami (approx. 80 slices)
toothpicks
Directions:
Lay
several salami slices out flat. Using a knife, put 1 teaspoon of cream cheese in the center of each salami slice. Spread the
cream cheese evenly. Place a pepper on top of the cream cheese and roll salami around it. Use toothpicks to maintain roll,
if necessary. Repeat until ingredients are used up. If you use green beans or hot peppers you can elect
to cut them to fit salami slice. Serve as an appetizer. This popular recipe has many variations - mix in olives, walnuts,
onions, etc. Time:
30 minutes, Serving Size: Serves 10 to 15 people - approximately 80 roll
ups.
Chiles and Cheese Casserole
Ingredients:
1
to 1 1/2 jars pickled peppers
2 cups grated jack cheese
2 cups grated cheddar cheese
6
eggs
1 cup flour
1 cup milk
Directions:
Chop
peppers into chunks or rings; drain liquid from chopped peppers. Butter the bottom of a 9-by-13 baking dish. Layer jack cheese,
cheddar cheese and pickled peppers on the bottom of the dish. Beat together 6 eggs, 1 cup flour and 1 cup milk. Pour this
mixture over the top of the cheese and peppers. Bake at 350° for one hour. Let the dish cool and cut it into squares. Time: Prep time is approximately 20 minutes. Bakes for 1 hour. Serving Size: Makes approximately 15 servings.
Classic Italian Salad Dressing
Ingredients:
1/2 C Bruno's Red Wine Vinegar
1 clove of garlic
1 cup extra virgin olive oil
1/2 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon black pepper
Directions:
Finely chop clove of garlic. Put vinegar and oil into a clean bottle with a lid (other closed containers
will also work). Close the bottle and shake vinegar and oil together. Now add
garlic and remaining dry ingredients to the bottle and close the lid. Shake the bottle until the ingredients are completely
mixed. Re-shake prior to serving. Takes 10 minutes and makes 12 oz. of salad dressing.
Pepper & Apricot Chutney Appetizers
Ingredients:
30
– 40 plain crackers
30 – 40 teaspoons cream cheese
12 – 15 Bruno’s Wax Peppers
3
– 4 heaping tablespoons Low Sugar Apricot Preserve
1/4 cup chopped or slivered almonds
1 –2 shakes of ground
cinnamon
Directions:
In a food processor, mix peppers (your choice:
Mild, Nippy or Hot), apricot preserve, almonds and cinnamon until desired consistency is reached. If possible, let the pepper
chutney mixture stand overnight in refrigerator for best results. Just prior to serving, spread cream cheese onto crackers
(i.e. Triscuits®, WheatThins®, etc.). Next, top each cracker with pepper chutney. Try not to eat too many before serving.
Makes enough for 30 – 40 servings (approximately 2/3 cups of pepper chutney). Time: 20 minutes to prepare, Serving Size: Makes 30 - 40 servings (approximately 2/3 cup of pepper chutney).
Feijao Chip Dip
Ingredients:
1 can (10 3/4 oz.) tomato soup
1/2 to 1 jar
Bruno's Nippy Wax Peppers, sliced
1 can (28 oz.) hickory & bacon flavored baked beans
2 cups shredded, sharp cheddar
cheese
8 oz. sour cream
chips
Directions:
In a large, microwave-safe bowl, combine tomato soup,
peppers, baked beans and cheese. Save some cheese for topping. Stir mixture well. Microwave mixture for 10 minutes or until
it is throughly heated, stopping to stir every two minutes. Remove from microwave. Add sour cream and stir well. Pour into
serving bowl. Top with cheese and a dollop of sour cream for decoration. Serve with chips. Time: 15 minutes, Serving Size: serves 4 to 6
people.
Josephines
Ingredients:
1 loaf french bread
20
- 30 pickled peppers
6 tablespoons mayonnaise
1 - 1 1/2 cups shredded jack cheese
Directions:
Preheat oven to 500 degrees. Cut 10 - 12 slices from a large loaf of french bread. Slices should
be aout 1/2 inch thick. Chop 20 - 30 pickled peppers into small chunks. Drain vinegar away from small chunks. In a bowl combine
6 tablespoons of mayonnaise, chopped peppers and shredded jack cheese. Spread mixture from step 4 onto bread slices. Place
covered bread slices onto cookie sheet and place in oven until tops begin to brown (approx. 5 minutes). Remove cookie sheet
from oven. Put slices onto a serving dish. Cool and serve. Time: 20 minutes, Serving Size: Makes 10 to 12 servings.
Pepper
& Cheese Corn Bread
Ingredients:
2 - 8 1/2 oz. pkgs. of
corn muffin mix
2 sliced green onions
3/4 cup shredded cheddar cheese
1 cup diced pickled peppers
(1 jar)
2 eggs
2/3 cup milk
Directions:
Mix ingredients in a bowl.
Fill a greased 8x8x2 inch baking pan or a 9x5x3 inch loaf pan. Bake at 400° F for 20 minutes. Let corn bread cool 10 minutes
before cutting. Cut into squares and serve. Time:
30 minutes, Serving Size: Makes 9
large squares.
Wrap Sandwiches with Peppers
Ingredients:
30 to 35 Pickled Peppers
1 tbl. (heaping) chopped black olives
8 ounces
soft cream cheese
8 slices pastrami
8 slices mortadella (or bologna)
20 slices dry salami
2 large (10" or burrito
size) flour tortillas
Directions:
Finely chop pickled peppers. Use a food processor or fork to mix chopped
pickled peppers, chopped olives and soft cream cheese. Completely cover one side of each flour tortilla with pepper/cream
cheese mixture. Lay deli meats evenly on each tortilla. Carefully roll contents to inside of sandwich. Chill until ready to
serve. Cut into one inch sections prior to serving. Time: 20 minutes,
Serving Size: 2 sandwiches make 16 to 20 one-inch slices.
