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SATURDAY ON FOOD TV:

(Hover cursor over the scrolling guide to make it pause. If you aren't a speed reader, it'll make you half nuts trying to read it all at once!)

Food Network Special: Challenge: Bama-Que Cook-Off - Big Bob Gibson BBQ Ribs

Food Network Challenge: The BBQ Circuit - Music City Pig Pals Tangy Barbecue Sauce, Peppery Punch Barbecue Sauce, Beef Brisket Rub #1

Iron Chef America: Flay vs. Burke Paula's Home Cooking: Money Saving - Thyme Mustard Catfish over Black-Eyed Pea Cakes, Rene's Coleslaw, Creme Caramel Salmon Croquettes



Emeril Live: Fowl Play - Smoked Turkey and Sweet Potato Hash with Dried Cranberries (Sounds perfect for Thanksgiving!), Maltese Sauce, and a Poached Egg, Pistachio Duxelle Stuffed Duck Roulade with a Dijon Mustard Cream Sauce, Hilda's Portuguese Stewed Chicken, Apricot Glazed Cornish Game Hens with Italian Sausage-Rice Pilaf

Food Network Special: Paula's European Vacation (I'm 12 kinds of excited about this one!)





Hot Pepper Jelly:

1/4 cup chopped red or green hot peppers
1 1/2 cup chopped green sweet peppers
6 1/2 sups sugar
1 1/2 cups white vinegar
1 bottle liquid pectin

Using food grinder or processor, grind hot and sweet peppers.

Mix ground peppers, sugar, and vinegar in saucepan. Bring to a rapid boil. Boil for 3 minutes.

Add pectin, boil for 1 minute longer.

Remove from heat. Strain.

Let stand 5 minutes. Pour into hot, sterilized jars, seal.

Delicious on biscuits. Unbelievable on cornbread!

[Printable Version]











Featured CookBook:


65 Amazing Amish Recipes - Less than $12.00!




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