Marlinton UMC
Tasting Tea
Helen Nottingham’s
Pepper Jelly
Frances Eskridge
2 green peppers ground to equal 1 cup
6 to 12 hot peppers ground to equal ½ cup
6 ½ cups sugar
1 ½ cups vinegar
1 bottle pectin
8 to 20 drops of green or red food coloring
Combine peppers, sugar and vinegar in a sauce pan.
Boil until peppers are tender, about three minutes.
Strain, and bring the juice to a hard boil.
Add liquid pectin and food coloring.
Boil one minute.
Skim off foam that forms.
Pour into sterilized jars and seal with wax.
Makes 9 or 10 small jars.
This jelly is good to spread on crackers with cream cheese, or for hot dogs or meat.
Ann’s Zucchini Bread
Gladys D. Waugh
3 eggs
2 cups sugar
3 cups flour
1 cup oil
3 cups zucchini, grated
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 ½ tsp. cinnamon
2 tsp. vanilla
½ cup coconut
½ cup raisins
Beat eggs, sugar and oil together.
Add vanilla, flour and other dry ingredients.
Add zucchini.
Stir together really well.
Add remainder of ingredients and stir well.
Grease two 8 x 4 inch pans.
Fill ¾ full.
Bake at 350º for 40 to 45 minutes or until they test done.
