Jalapeno Poppers--Yum!

These provide an extra spiciness that is slightly addictive. It is easier to get through one of these than another pepper.

Remember however, if you do not like very spicy foods, DO NOT make these! Also, when you are handling any hot peppers, that is, cutting them up or cleaning out the seeds and ribs, always, always wash with soap and water after that step. Never, ever, touch your eyes or rub your nose while you are handling cut peppers. It will burn for a long time.

Allow to warm on the counter enough cream cheese for about a tablespoon per pepper. This is for 14 fresh jalapeno peppers, stems intact. Make a T-shaped slit in the sides of each pepper. The top of the T should be just below and parallel with the top of the pepper (no wider than 1/2 inch); the long part of the T should extend from the stem to the point. Fill a large saucepan with about 3 inches of water and add:
1/4 cup brown sugar
1/2 teaspoon salt

Bring this mixture to a boil, stir it to allow the sugar and salt to fully dissolve. Add all of the jalapenos and turn the heat down to a simmer. Cook the peppers, stirring occasionally, until they are tender, about 5 or 6 minutes. Remove the peppers with a slotted spoon and drain them cut side down. then, with a small spoon, scrape out all the seeds and ribs.

Stuff each jalapeno with about 1 tablespoon of the room temperature cream cheese. Be sure to mold them back into their original shape. At this point, you can firm them up in the freezer for 30-60 minutes but I found it was not necessary. Next, warm 3/4 inches of oil in the same large saucepan. While that is warming up (it is ready when a drop of water sizzles in the oil), spread on a shallow plate:
1/4 cup all-purpose flour
1/8 cup corn meal

Warm 1 to 3 large eggs on the counter and scramble them in a bowl next to the flour mixture. Dredge each jalapeno in the egg and then in the flour and set aside. When all of them are ready gently place 4 or 5 (depending on the size of your pan) in the hot oil and allow them to cook to a golden brown. When they are ready, turn them with your slotted spoon and cook the second side. Then remove them and drain them on some paper towels or other method.

If you wish, you can eat them straight or with a dollop of salsa. I prefer them straight with or without a cracker or piece of bread.

Remember, if you can help it, do not try to wash the spicy heat of these peppers down with water. That will only serve to move the spicy around in your mouth. Instead, use bread or milk or crackers. That will soak up the spicy that is burning your mouth.

Again, while you prepare these, DO NOT touch your eyes or any other sensitive spots (like open cuts), it will burn. In fact, it is recommended to use rubber gloves if you need to. Also, remember that this treat is VERY spicy. Be sure you like very spicy foods.

Thank you Joy of Cooking!

Next up, Borscht!