Daymon's Plum Jelly

Ingredients:

• 7 pounds Plums
• 1 ½ cups water
• 1 box Sure Gel
• 7 ½ cups sugar
• ⅛ teaspoon paraffin wax

Directions:

1. In a large pot, cover 7 pounds of fruit with 1 1/2 cups water. Bring to a boil, then simmer, covered, 10 minutes.

2. Put the berries and liquid through food mill (you should get 5 1/2 cups juice; for a clearer jelly, do not press on pulp, and for an even clearer jelly, you can strain it after it goes through the mill)

3. Sure-Gel fruit pectin and bring to a boil. Add 7 1/2 cups sugar and bring to a hard boil. Boil 1 minute and take off burner. Let set for a few minutes, then skim off foam.

4. Put in hot jars. Top each jar with 1/8 teaspoon paraffin wax.

Biscuits with Sausage-Apple Gravy

Ingredients:

• 4 Frozen Biscuits
• 2 teaspoons Butter
• 1 medium Apple, coarsely chopped
• 1 pound Pork Sausage
• 3 tablespoons All-purpose flour
• 2 ¼cups Milk
• ⅛ teaspoon onion salt
• ⅛ teaspoon black pepper, coarsely ground
• dash Cayenne pepper

Directions:

1. Heat oven to 375°F. Bake biscuits as directed on bag.

2. Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add apple pieces; cook 4 to 7 minutes, stirring occasionally, until crisp-tender. Remove; cover and keep warm.

3. Increase heat to medium-high. In same skillet, crumble sausage; cook 4 to 6 minutes, stirring frequently, until no longer pink. Add 1 tablespoon of the flour, stirring constantly, until brown. Stir in remaining flour. Stir in milk with wire whisk. Cook about 3 minutes, stirring constantly, until mixture thickens. Stir in apple pieces, onion salt and peppers.

4. Split warm biscuits; place on 4 serving plates. Top with sausage-apple gravy.

(Serves 2)

Tuggle Clinic Benefit

Here's a flyer I worked up for our November 13th fundraiser to benefit The Tuggle Clinic; the ONLY provider of medical care for HIV / AIDS in the southwest corner of Arkansas.