Hot Corn Relish

Hot Corn Relish

• 2 quarts sweet corn kernels
• 4 cups chopped cabbage
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 12oz. jar diced jalapenos (or fresh jalapenos as desired)
• 1 cup white sugar
• 2 tablespoons ground dry mustard
• 1 tablespoon celery seed
• 1 tablespoon mustard seed
• 1 tablespoon salt
• 1 tablespoon ground turmeric
• 1 quart apple cider vinegar
• 1 cup water

Directions

In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes.


Immediately pack mixture in hot, sterile jars. Seal and process in hot water bath for 15 minutes. 


Yield 6 - 7 pints

Amish Corn Relish

Amish Corn Relish

5 c. corn
1½ c. sugar
3 T. flour
2 T. pickling salt
2 t. dry mustard
1 small head cabbage
1 t. ground turmeric
3 c. white vinegar
3 medium onions
2 sweet red peppers
1 green pepper


Directions


 Cut corn off of cob and boil in small amount of water for 3 minutes. Measure 5 c. of this corn without the water. Mince onions, peppers and cabbage. Mix sugar, flour, salt, mustard and turmeric in dutch oven. Stir in vinegar. Heat to boiling. Add vegetables. Simmer uncovered for 25 minutes. Immediately pack mixture in hot, sterile jars. Seal and process in hot water bath for 15 minutes. 
Makes 5-6 pints.

Creamy Chicken&Vegetables over Rice

3 Boneless Skinless Chicken Breast

1 12 oz. bag California Mix

10 oz Original Cooking Creme

2 cups rice (cooked)

2 Tbls Olive Oil

Directions

Cut chicken into bite sized pieces and cook in Olive Oil until chicken is done. Add California mix and simmer until vegetables are tender. Add Cooking Creme and mix well. Serve over Rice



Santa Fe Chicken & Pasta

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup chopped green peppers

1 can (14.5 oz.) no-salt-added diced tomatoes, drained

1 pkg. (10 oz.) frozen corn

1 can black beans (drained)

1 tub (10 oz. ) Santa Fe Blend Cooking Creme

2 cups hot cooked rotini pasta

1 cup Shredded Monterey Jack Cheese, divided

1 med. jalapeno pepper diced (optional)

Directions

1. Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min.
     or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 min.

2. Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.

3. Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted. 

Strawberry Shortcake

A QuickFix To Finish

The Meal

 

1 pint of strawberries

8oz. Cool Whip

8 shortcakes

Cut up fresh strawberries, sprinkle 3/4 cup sugar over them and let sit for a couple hours. Lightly mash the strawberries leaving most slices formed. Spoon Strawberries over the shortcake and top with Spoon of Cool Whip.

Liver and Onions

8 Slices Calf Liver
3 med. Onions cut in slices
1 1/2 cups flour
small amount of  vegetable oil (for pan)

Dip each piece of liver in flour both sides and place in frying pan with hot vegetable oil. Brown on both sides. Sprinkle 3 Tablespoons flour over liver. Add Onions and cover with water. Bring to boil. Bring liver to top of onions. Cover pan and let simmer until the onions are tender.  Do not over cook the onions. It will make a nice gravy and liver will not be tough.

Sausage Breakfast Casserole

Breakfast Casserole

Ingredients:
1 (16 ounce) package Regular Flavor Pork Sausage
10 eggs,
lightly beaten
... 3 cups milk
2 teaspoons dry mustard
1 teaspoon
salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2
teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato,
seeded and chopped (optional)
1/2 cup thin-sliced green onion
(optional)
chopped jalapenos... to taste (optional)

Directions
1.Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat,
stirring frequently until thoroughly cooked and no longer pink. In large mixing
bowl, combine eggs, milk, mustard and salt; stir well.
2. Distribute half
the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with half
the pepper, half the cheese, half the sausage and half of each optional
ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and
optional ingredients. Pour egg mixture evenly over casserole.
3. Bake
uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins
to brown too quickly.