I originally posted this recipe 100 years ago with no photo, so today I'm bringing it back new and renewed... with a photo. The original recipe was scalped off of my Sunday School teacher in West Monroe at one of our monthly get-togethers. I hope you enjoy it as much as my people love cheese and Ritz. In case you aren't of the Louisiana breed, here's the pepper jelly I use. You can use any brand, just jalapeno pepper jelly. I had some pineapple jalapeno jelly in the fridge that I was tempted…