Jalapeno Corn

Robbie Melton Livingston Ag1 Farmers Co-op ___________________________

• 4 (11-oz.) cans white shoe peg corn • 1 stick butter • 1 (8-oz.) pkg. cream cheese • 1 tbsp. jalapeno slices* Preheat oven to 350°. Place corn in casserole dish. Melt butter and cream cheese in a saucepan and pour over corn. Stir, add jalapeno slices and stir. Bake 40-45 minutes. *I remove the slices from serving for children.

Dill Pickled Okra

Dee Anna Carter Greeneville Greene Farmers Co-op ___________________________

• 3 lbs. okra (small, tender pods) • 2 cups vinegar • 3 cups water • 6 heads dill • 6 cloves garlic • 6 jalapeno peppers • 5 tbsps. salt • 1 tbsp. sugar Cut okra with as little stem as possible. Wash and drain okra. Prick okra with a fork and pack in pint jars, leaving space for 1 head dill, 1 clove garlic, and 1 jalapeno in each jar. Boil vinegar, water, salt, and sugar until dissolved. Fill jars with boiling brine. Adjust lids. Process 5 minutes in boiling water bath. Makes 6 pints.

Stuffed Jalapeno Peppers

Wanda Spivey Orlinda Robertson Cheatham Farmers Co-op ___________________________

• 1 lb. Tennessee Pride sausage • 1 (8-oz.) cream cheese • 1 lb. bacon • 1 (8-oz.) cheddar cheese • 15-20 large, jalapeno peppers Use gloves, cut peppers in half, remove seeds, let peppers sit in ice water for a few hours. Brown sausage in pan, drain. Add cream cheese and mix. May need to put on low heat until all is mixed well. Spread out evenly over pan. Put cheddar cheese on top. Place a spoonful of mixture into pepper halves. Place stuffed peppers in a pizza or bake pan. Cut bacon into 2-inch pieces and place over the peppers. Bake at 350° until bacon is done.

Mexican Bean Dip

Myrtle Barrett Surgoinsville Hawkins Farmers Co-op

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• 2 cups refried beans • ¼ cup water • 1 tsp. chopped jalapeno peppers • 1 tsp. chili powder • 1 cup shredded Colby cheese • 1 cup shredded Monterey cheese • 1 cup chopped green onion Mix refried beans, water, jalapeno peppers, and chili powder in saucepan and cook over medium heat until warm. Reserve 2 tsps. onion and cheese for later. Add remaining onion and cheese to bean mixture and heat just until it melts. Place it into a dish and garnish with reserved cheese and onions. Serve warm with Frito Scoops or Nachos.

Jalapeno Pickled Eggs

Sharon South Lawrenceburg Lawrence Farmers Co-op ___________________________

• 12 eggs • 4 jalapenos, sliced • 2 tbsps. coriander seeds • 2 bay leaves • 2 cups vinegar • 2 cups water • 1 tbsp. kosher salt • 1 tbsp. sugar Boil eggs until cooked. Cool, peel, and set aside. In saucepan, combine water, vinegar, salt, and sugar. Bring to a boil; stirring until sugar is completely dissolved. Set aside to cool to room temperature. In a quart-size Mason jar, add 3 sliced jalapenos in the bottom. Add eggs until about 80% of jar is full. Add remaining sliced jalapeno, coriander seeds, and bay leaves. Pour into the cooled brine until jar is 95% full. Close with lid and refrigerate for at least 3-4 days for flavors to infuse before serving. Be sure to toss occasionally while it's marinating for best infusion. Store in fridge for up to 4 weeks.

Stuffed Jalapenos

Teresa Vinson Union City Obion Farmers Co-op

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• 1 lb. sausage • 22 jalapeños • 1 (8-oz.) cream cheese, softened • 1 cup Parmesan cheese, grated Preheat oven to 425°. Cook sausage until browned and drain. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse and deseed jalapenos. Cut each lengthwise in half. Stuff jalapenos with sausage mixture. Bake for 20 minutes on large baking sheet until the tops are golden brown. These are delicious. Every time I serve them, I am asked for the recipe. Last year, we had an abundance of jalapeno peppers, so we made them and froze them. They are just as good when baked frozen.