Kristin's Yummy Stuff

1 1/4 cup flour 3/4 cup yellow corn meal a few tablespoons sugar ( I hate sweet cornbread!) 2 teaspoons baking powder 1/2 - 1 tsp salt 1 cup milk 1/4 cup vegetable oil or butter (if using butter use slightly more) 2 eggs Heat over to 400 Bake in 8-9 inch pan for 20-25 min Combine dry ingredients.  Stir in milk, oil and egg.  Do not over mix.

1 Cup red or green bell pepper chunks (no more as it won't set properly.) 2 cups cider vinegar 1/3 cup canned or fresh jalapeños stemmed and seeded 1 1/4  cups dried apricots, finely slivered 6 cups sugar 3 oz liquid pectin Puree the peppers, vinegar and jalapeño chilis in a blender or food processor.  Do not liquefy.  Combine the apricots, sugar and ground peppers in a pan and boil 5 min.  Remove from heat and skim off foam.  Cool 2 min.   Add pectin.  Pour into hot sterilized jars.  Makes 8 cups. I mix with some soy sauce and use to marinate chicken or any meats.  Lovely and not too spicy at all!