Main Dishes

Brad’s Meatloaf

2 c. seasoned croutons
1/2 large onion
1 large stalk celery
1/2 red bell pepper
1 clove garlic
1 sweet or mild Italian sausage
1 hot Italian sausage
1 lb. Ground sirloin beef
1 egg lightly beaten
1 ½ T. Worcestershire sauce
1/4 c. ketchup
1/3 c. chili sauce
1/3 c. Jalapeno jelly

In food processor with blade attachment process croutons until finely chopped; transfer to large bowl. Place onion, celery, bell pepper and garlic into food processor and chop until fine; transfer to bowl. Remove sausage from casing and place in bowl with croutons, vegetables, and ground beef. Add egg and Worcestershire sauce, and mix well to combine. Form meat mixture in loaf pan. Mix ketchup, chili sauce, and Jalapeno jelly in separate bowl and pour over meat mixture. Bake at 350 until internal temperature reaches 165 degrees. Make 4 servings.

Glazed Ham

1 jar Cranbanero or Peach Bonnet jelly
1 c. firmly packed brown sugar
1 c. orange juice
½ c. dry sherry
3 T. spicy brown mustard
1 (8 – 10 pound) smoked, fully cooked, bone-in ham half
36 cloves

Combine first 5 ingredients in a medium saucepan over medium heat; cook, stirring constantly, until jelly melts and mixture is smooth. Set aside. Remove skin from ham, trimming fat to ¼ inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern. Push clove stems into center of each diamond. Place ham in a lightly greased roasting pan and pour jelly mixture over ham. Bake on lower rack at 350° for 2 hours and 30 minutes, basting with pan juices every 15 to 20 minutes. Remove ham from oven; let stand 20 minutes before carving.

Kickin’ Monte Cristos

8 slices white sandwich bread
½ c. Raspbanero jelly, divided
8 slices honey baked ham, from the deli counter
8 slices pepper jack cheese, from the deli counter
8 slices smoke turkey, from the deli counter
2 eggs, beaten
Splash of milk
2 tsp. hot sauce
1 T. butter

Spread bread with Raspbanero jelly. Build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and hot sauce. Heat a griddle or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg mixture and cook 3 to 4 minutes on each side to melt cheese and warm the meats through. Cut Monte Cristos corner to corner, dust with powdered sugar and serve with additional Raspbanero jelly.

Roast Pork Loin with Peach Glaze

1 (4 lb.) boneless pork loin roast, trimmed
1 T. olive oil
1 tsp. salt
½ tsp. pepper
½ cup Peach Bonnet jelly
Garnishes: sliced fresh peaches, fresh rosemary sprigs

Rub pork loin on all sides with olive oil and sprinkle evenly with salt and pepper. Place roast on a rack in an aluminum foil-lined broiler pan. Bake at 450° for 45 minutes. Brush roast evenly with Peach Bonnet jelly. Bake 8 more minutes or until a meat thermometer inserted into thickest portion registers 155°. Remove from oven, and let stand 15 minutes before slicing.
This recipe easily doubles for a crowd and can be served with rolls to make sandwiches.

Sweet and Spicy Chicken

4 skinless Chicken Breast
¼ c. Soy Sauce
¼ c. honey
4 T. Chili Sauce
1 ½ tsp. ground ginger
¼ c. Peach Bonnet jelly
1 (15.25 oz) can sliced peaches, drained

Preheat oven to 350°. Put chicken in a 9 x 13 baking dish. Mix all other ingredients in a bowl and pour over chicken. Cover with foil and bake for 30 minutes turning chicken once.

Tangy and Sweet Roast Beef Wraps

¼ c. Dijon mustard
¼ c. Cranbanero jelly
4 (9 inch) wheat wraps
½ lb. thinly sliced deli roast beef
4 green leaf lettuce leaves
1 (8 oz) pkg. Cheddar cheese slices
¼ c. chopped walnuts, toasted
2 T. sliced green onions

Stir together mustard and Cranbanero jelly. Spread mixture evenly on wraps. Layer each wrap evenly with roast beef, lettuce and cheese slices; sprinkle each wrap with nuts and green onions. Roll up tightly. Cut in half diagonally. Make 4 servings.

Back to the Recipes Menu