I love to grow Jalapenos.    Although I really love to do any kind of canning I found this receipe and it is really easy and great. Don't forget the plastic kitchen gloves!!

Slice the jalapenos lengthwise, leaving the stems on. Use a small paring knife to scrape out the seeds and veins. Rinse the jalapenos and set aside. In a large mixing bowl, combine the chicken, crab or shrimp, rice and cheese. Stuff the jalapenos with this mixture. They should look full and plump. Place the cornmeal on a plate. Mix the eggs and milk in a small bowl. Dip the stuffed jalapenos into the egg mixture and then roll in the cornmeal, and repeat. In a large, deep pan, heat the oil to 350 degrees. Fry the jalapenos, no more than six at a time, in the oil for 3 minutes or until golden brown. Remove from the oil with a slotted spoon. Drain the jalapenos on a paper towel. Serve with serrano cilantro ranch for dipping. Serrano Cilantro Ranch 2 Cups Buttermilk 2 Cups Mayonnaise (tip:  do not use Miracle Whip) 1 Teaspoon Garlic - minced ¼ Bunch Cilantro - leaves removed 4 Serrano peppers - stems and seeds removed, finely chopped 1 Teaspoon Salt ¼ Teaspoon Pepper Mix all ingredients together in a large, deep mixing bowl with a hand blender. Mix until cilantro is well incorporated into the mixture.

Ingredients
	5 tomatoes, sliced
	1 cup cornmeal
	1/2 cup vegetable oil
	salt and pepper to taste

Directions
1	Wash and dry each tomato slice. Sprinkle cornmeal on a piece of wax paper or a large flat surface. Dip each tomato slice into the cornmeal and pat gently until cornmeal covers the surface; turn slice over and coat the other side.
2	Heat the oil in a large frying pan over medium heat. Add tomato slices, and fry for 2 to 3 minutes on each side, until golden brown. Season with salt and pepper to taste. Serve hot.