This is my version of a Jalapeno Cafe recipe. We keep a dollar store squeeze bottle of it in the fridge and DH eats it on everything. I increased the vinegar because the original recipe was a bit too close to the pH line for me and the last batch using these proportions was 3.6. We've used all sorts of combinations of hot and sweet peppers. Sometimes it's Muddy Brownish Red Dragon Sauce. I quadruple the recipe to can. * Exported from MasterCook * Green Dragon Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Condiments Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 jalapenos -- stems removed, coarsely chopped (2 1/2 cups) 1 medium onion -- coarsely chopped 4 cloves garlic -- sliced 1 teaspoon salt 1/2 teaspoon vegetable oil 2 cups water 1 1/4 cups white vinegar -- or more, to taste Combine the jalapenos, onion, garlic, salt and oil in a non-reactive saucepan over high heat. Saute' for 3 minutes. Add the water and continue to cook for about 20 minutes. Remove from heat and allow to steep until mixture has cooled. Place mixture in food processor and puree until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. To refrigerate: Pour into sterilized pint jar and seal. Let age at least 2 weeks before using. *Katie's note: To can-- Pour into clean, hot half-pint or pint jars and process in a boiling water bath for 10 minutes at 0-1000 ft., 15 min. at 1001-6000 ft., and 20 min. above 6000 ft. Source: "Jalapeno Cafe" - - - - - - - - - - - - - - - - - - - Here is a link that might be useful: Green Dragon Sauce

Can you believe, I bought the ingredients to test an idea I had. It was a vegetable dish that involved grilled endive topped with roasted beets and goat cheese, then sprinkled with an orange shallot vinagrette! Vagardengirl, great minds must think alike ;). So I had to change gears. And came up with this: Belgian Endive in Fondue *1 head endive, about the length of your hand, cut into quarters, washed well and dried with paper towels *Olive oil *Salt and Pepper *4 thin slices ham *1 tbsp butter *1 clove garlic, minced *1 clove from a shallot, minced *1 tbsp flour *1 cup canned evaporated milk *1 cup shredded gouda cheese Brush the endive with some oil and season with salt and pepper. Grill in a hot grill pan, turning to get marks on all sides. Remove to a piece of foil and pinch closed to seal so the endive quarters can steam a bit. In a small sauce pan, melt the butter. Saute the garlic and shallot until fragrant and softer, but do not brown. Add the flour and whisk for a moment to combine. Slowly add the evaporated milk, whisking the whole time. If it looks lumpy, just keep whisking. It will come together. Bring to a bubble and let cook for a moment (stirring constantly so it doesn't scorch). Remove from heat. Stir in the cheese, and add black pepper to taste. Open the foil packet and wrap an endive quarter in a ham slice. Place in a greased individual casserole dish or ramekin (I use brulee dishes I got with my brulee gun). I had to cut mine in half to fit. Divide the sauce over the rolls in the dishes. Bake at 350 degrees until sauce is bubbly, endive is tender, and the top is browned in spots. Mine took about 20 minutes. Let rest for 5-10 minutes. Serve with toast points. Eat the endive pieces, then spread the cheese sauce on the toast. I can never decide if this is too salty from the ham. I think next time I will finally decide to leave the ham out, and increase the amount of endive in each dish and call it a side. The cheese is very forgiving, you can use whatever you like in a cheese sauce. I want to try this as a larger casserole and add some ricotta cheese and see what happens. Feel free to use regular milk (even skim milk!) for the sauce. I have a zillion cans of evaporated milk to use up. The serving seems small (1/4 of a belgian endive?!?!) but this is very rich and filling. Too much and you would be too full for the rest of the dinner, and it might be cloying. Here is a link that might be useful:

Sharing a favorite Thanksgiving Recipe... Posted by babblingbetty in 2003 Dressing has never been the same at our house! Get lots of request for the recipe....if you don't have a Crock Pot...it bakes up nicely in a 9X13 pan...just be careful not to overbake...remembering there really isn't a lot to cook...because if you were real smart...you cooked the eggs in the cornbread when it was baking! This is a very moist dressing...just in case you prefer a dry one...my family says yuck to dry dressing! This is a family favorite....so good and so easy! Gives you time to sit and visit a while with your family. Notice #1 calls for celery...my family does not care for celery so I use #2 Crockpot Cornbread Dressing #1 Cornbread Dressing 1 cornbread, 8 inch pan 8 slices day old bread, toasted and cubed 4 eggs 1 medium onion 1/2 cup chopped celery 1 tsp. poultry seasoning 1/2 tsp. black pepper 2 cans cream of chicken soup 2 Tbsp butter Lightly grease crock pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into crock pot. Dot top with butter. Cook on high 2 hours or on low 3-4 hours. __________________________________________________ Crockpot Dressing #2 1 (8 inch) pan cornbread 8 slices dry white bread 4 eggs 2 c. chicken broth 2 cans cream of chicken soup 1 tsp. sage 1/2 tsp. black pepper Celery to taste 1 med. onion 2 tbsp. butter Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours on High then 4 hours on low. Have a Wonderful Holiday!

I use a recipe similar to the Orange Raisin but I substitute apple cider for the orange juice and dried cherries for the raisins. I love that cherry flavor with the ham and it's pretty too!