Corn Relish M

Corn Relish

My family loves this recipe and they use it on all kinds of things from grilled pork chops to hot dogs. My granddaughter loves it just like it is on a plate.

Corn Relish
 
Author:
Ingredients
  • 2 cups white vinegar
  • ⅔ cup sugar
  • 1 Tbsp salt
  • 4 cups cooked corn kernels (about 8 ears)
  • 2 cups diced mixed red and green bell peppers (about 2 large)
  • ¾ cup diced celery (about 2 stalks)
  • ½ cup finely chopped onion (about 1 small)
  • 2 cups chopped red tomato
  • 1 Tbsp dry mustard
  • 1 tsp celery seeds
  • 1 tsp ground turmeric
  • 6 (8 oz) half pint glass preserving jars with lids and bands
Instructions
  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
  3. LADLE hot relish into hot jars leaving ½ inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 

Creamy Irish Potato Soup

Creamy Irish Potato Soup

Creamy Irish Potato Soup

Why just have this for St Patrick’s Day. This is a great recipe to have all year round. This rich and creamy potato soup is flavored with celery and green onions It’s ready in just 35 minutes.

Creamy Irish Potato Soup
 
Author:
Ingredients
  • 2 tablespoons butter
  • 4 medium green onions, sliced (about ½ cup)
  • 1 stalk celery, sliced (about ½ cup)
  • 1¾ cups Swanson® Chicken Broth
  • ⅛ teaspoon ground black pepper
  • 3 medium potatoes, sliced ¼-inch thick (about 3 cups)
  • 1½ cups milk
Instructions
  1. Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
  2. Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
  3. Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.

 Source Campbells Kitchen

 

Baby Broccoli Muffins M

Baby Broccoli Muffins

Baby Broccoli Muffins

Baby Broccoli Muffins are the perfect side dish to any meal. I often serve them for my picky eater who refuses to eat broccoli by itself. 

1 (10-oz.) pkg. frozen chopped broccoli
1 (7 1/2-oz.) pkg. corn muffin mix
4 eggs, beaten
1 stick margarine, melted
3/4 cup cottage cheese
1 large onion, chopped

Preheat oven to 425 degrees. Grease miniature muffin tins. Cook broccoli according to package directions; drain well. Mix corn muffin mix, eggs, margarine, cottage cheese, onion and broccoli until blended. Pour into muffin tins and bake for 10-12 minutes.

Freebies for Friends

Cheddar Potato Casserole Recipe

Cheddar Potato Casserole Recipe

Cheddar Potato Casserole

3 cups prepared mashed potatoes

1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup

1/3 cup sour cream or plain yogurt

Generous dash ground black pepper

1 green onion, chopped (about 2 tablespoons)

    • Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish.
    • Bake at 350°F. for 30 minutes or until the potato mixture is hot.

 

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Chicken Zucchini Casserole

Chicken Zucchini Casserole

Chicken Zucchini Casserole

Chicken Zucchini Casserole is a yummy comfort food that your family will love. Its also great to take to potluck or church dinners 

Ingredients:

1 (6 ounce) package stuffing mix

3/4 cup butter, melted

3 cups diced zucchini

2 cups cubed cooked chicken breast

1 (10.75 ounce) can condensed cream of chicken soup, undiluted

1 medium carrot, shredded

1/2 cup chopped onion

1/2 cup sour cream

Directions

  1. In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping.
  2. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture.
  3. Transfer to a greased 2-qt. baking dish.
  4. Sprinkle with reserved stuffing mixture.
  5. Bake, uncovered, at 350 degrees  for 40-45 minutes or until golden brown and bubbly.

By Teresa Cramer-Ryan in FROM MY HOUSE TO YOURS ~ RECIPES FROM THE HILLS OF EASTERN KENTUCKY ·