Ingredients:
1/2 package hash browns
6 large eggs
1 1/2 cup milk
1 small onion (diced)
3 jalapeno peppers (seeded & diced)
1/2 green bell pepper (seeded & diced)
1 small bag mexican style grated cheese
6 slices pepper jack cheese (crumbled)
1 roll spicy sausage
2 grated garlic cloves
Salt and pepper to taste

Instructions:
Brown sausage and drain, set aside. Scramble eggs and milk, set aside. In a large greased iron skillet or large greased glass casserole dish layer as follows:
1/3 your hash browns (making sure you cover the bottom), 1/2 the sausage, 1/2 of all the veggies, 1/2 the crumbled jalapeno cheese, salt and pepper. Layer the same way again. Top with the last of your hash browns and the mexican cheese. Pour the egg mixture over the top and bake at 375 for 20-30 minutes until done and brown on top. Cut and serve. Will feed 5-6.

Note: You can top with salsa for that extra spicy kick.

3 1/2 cups mashed peaches and pears
6 1/2 cups sugar
Juice of 2 lemons
1/2 tsp. ground cinmamon
1/2 tsp. ground nutmeg
1/2 bottle liquid fruit pectin

Mix all ingredients, except pectin.

Place over high heat; bring to full boil and boil hard for 1 minute, stirring constantly. Remove from heat, add pectin. Stir and skim for 5 minutes.

Pour into hot sterilized jars; seal. Makes 8 half pints.

3 cups finely cut rhubarb
3 cups crushed blueberries
7 cups sugar
1 bottle liquid fruit pectin

Combine rhubarb and blueberries in large saucepan, add sugar; mix.

Place over high heat; bring to full boil and boil hard for 1 minute, stirring constantly. Remove from heat, add pectin. Stir and skim for 5 minutes.

Pour into hot sterilized jars; seal. Makes 9 half pints.

1 pint blueberries
1 quart red raspberries
7 cups sugar
1 bottle liquid fruit pectin

Crush berries; measure 4 cups (if necessary add water to make full amount).

Add sugar; mix well. Heat to full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin; skim.

Pour into hot sterilized jars; seal. Makes 10 half pints.

3 cups diced apricots
1/4 cup lemon juice
7 cups sugar
1/2 bottle liquid fruit pectin

Mix apricots, lemon juice and sugar. Boil until apricots are soft. Remove from heat; stir in pectin. Stir and skim for 5 minutes.

Pour into hot sterilized jars; seal. Makes 3 1/2 half pints.

2 tbs. marjoram leaves
1 cup boiling water
1/2 cup lemon juice
3 cups sugar
1/2 cup liquid fruit pectin

Combine morjoram and water; let stand 15 minutes; strain through fine mesh cheese cloth. Measure liquid and add water to make 1 cup.

Strain lemon juice through cheese cloth. Combine lemon juice, sugar and herb liquid in a saucepan. Bring toa boil; stir in pectin. Stirring constantly, bring to a full boil. Boil 1/2 minute. Remove from heat. Skim. Pour into hot sterilized jars; seal. Makes 3 half pints.

2 cups water
1 pkg. powdered fruit pectin
3 1/2 cups sugar
1 6 oz. can frozen orange juice concentrate

Mix water and pectin in saucepan; bring quickly to roiling boil; boil hard one minute; add sugar and concentrate; stir until dissolved (don’t boil).

Remove from heat; pour into hot sterilized jars to within 1/8 in from top; seal and allow to cool. Make sure canning lids pop before storing to insure they are sealed.

With the above recipe you can substite tangerine juice or pineapple juice (if you can still find them in the stores).