Carol, interesting that your dad went through something similar. I think God allows those things to happen (and keeps us protected from harm within them) for a purpose--maybe to let us know a tiny fraction of what He protects us from each day so we know how loved we are, and how dependent we are, though we sometimes think we're self-sufficient. Maybe different people get different messages, too. Still, it's all good. Thanks for the added info on the peppers/acidity. I'm definitely trying the recipe you've just posted, and I think I'll go with the variation, since I like peaches better than mangoes, and I have so many of them! I'm also going to try something else, but I don't know if it will work. I like the flavor/texture of the uncooked freezer jam, but I want it spicy. I think I might put the cooked habanero/orange mixture from the "Cold Mornings" recipe in the fresh peach freezer-jam recipe and then freeze it. It may work, or it may flop, but if it flops, I think I'd still be able to use it as a glaze. We'll see! Thanks again for all your help!

Two favorite recipes I created when I had too much of everything coming all at once. Both are family favorites. ZUCCHINI POTATO SAUTE ¼ Pound Bacon, diced 2 Cups Diced Potatoes, ½" dice 1 Medium Onion, minced 6 Cloves Garlic, finely minced 1 Medium Zucchini, ½" dice 1 Medium Green Pepper, seeded and diced 4 Ounces sliced Fresh Mushrooms 6 Plum Tomatoes, diced, keep the seeds and juice Butter and Olive Oil for sautéing In a large frying pan, add the Bacon and sauté until fat is starting to render. Add the Potatoes and cook over medium heat, covered until Potatoes begin to get tender. Add Onions and Garlic and sauté only until Onion just starts to go clear. Pour into a bowl and cover to keep warm. In the same pan add a swirl of Olive Oil and sauté the Zucchini and Mushrooms uncovered over high heat, until they begin to color up but is still al dente. Reduce heat, add the Potato Onion mixture back in. Add the Peppers and stir to combine. Season with MortonÂs NatureÂs Seasons, add 2 tablespoons Butter to moisten. Heat until the Peppers become just tender, add the Tomatoes, cover and turn off the heat. Let stand 5 minutes and stir to combine. Serve immediately. and: ZUCCHINI FETA PANCAKES 1 Pound Zucchini, grated. 1 Teaspoon Kosher Salt ¾ Cup crumbled Feta Cheese 3 Large Eggs, lightly beaten 3 Green Onions, tops and whites thinly sliced 1 Cup All-purpose Flour ¼ Cup Chopped Pine Nuts 3 Tablespoon Chopped Fresh Dill 3 Teaspoons Chopped Fresh Oregano 4 Garlic Cloves, finely minced ¼ Teaspoon freshly ground Black Pepper Olive Oil, for frying Combine Zucchini and Salt in a mesh colander and set aside. Rinse in cold water and press as much of the water out as possible. In the mean time, combine Cheese, Eggs, Green Onion, Pine Nuts, Dill, Oregano, Garlic and Pepper in a large bowl. Fold in drained Zucchini and just enough Flour to hold the batter together. Using an ice cream scoop to portion the batter, fry in Olive Oil until golden, flip and cook the other side. Continue frying in batches until all batter is used, holding the cooked cakes on a plate in a warm oven. For the pancakes I shred and pack one pound bags and freeze them for use in the winter. Because so much of the water goes away when you thaw and drain I use 2 bags. Also go easy on the flour, you really want just enough to bind the mixture, not to make a batter.

I agree, they are very good, though I made them without the white chocolate (don't like it), and I used a lot less cranberries. It's a good cookie dough, too, which is the real test of a cookie.

Angela, Oleo used to be a margarine I think. I used Butter flavor Crisco. I should have put that in my notes up there. Also I got 36 regular sized muffins, don't have Texas size muffin pans.