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| Memo
No. 2024 September 24th, 2007 |
LAST OF THE GARDEN RECIPES
Homegrown sweet corn was available when I tried the corn relish recipe. I doubt if you can find any now. However, I'm sharing it anyway because it can be made with 6 cups of frozen corn, thawed. Tasters at the Bryan Chief really liked it. It's a McCormick recipe and it keeps in the refrigerator for 3 months.
ZESTY CORN AND BELL PEPPER REFRIGERATOR RELISH
- 6 cups cooked whole kernel corn (9 to medium ears)
- 1 1/2 cups diced red bell pepper (1 large)
- 1 cup diced green bell pepper (1 medium)
- 1 cup finely chopped onion (1 medium)
- 2 1/2 cups distilled white vinegar (5% acidity)
- 1 1/2 cups sugar
- 2 teaspoons McCormick Celery Seed
- 2 teaspoons McCormick Mustard Seed
- 2 teaspoons canning salt
- 1/2 teaspoon McCormick Crushed Red Pepper
- 1/4 cup water
- 2 tablespoons cornstarch
Mix chopped vegetables; set aside. Mix remaining ingredients, except water and cornstarch, in a 6-quart saucepot or Dutch oven. Bring to a boil on medium high heat. Add vegetables; return to boil. Reduce heat to low; simmer, uncovered, 15 minutes. Spoon off any foam. Mix water and cornstarch; stir into corn mixture. Cook 3 to 5 minutes on medium heat until mixture starts to thicken, stirring occasionally. Ladle into 4 hot sterilized pint canning jars. Cover jars with metal lids and screw on bands. Refrigerate relish for up to 3 months.
Source: McCormick & Co.
Mrs. Russell Gee of Waldron, MI, shares a canned corn relish recipe that she makes. It came from her mother-in-law originally but over the years Jeanne has "added here and subtracted there" to come up with a version that suits them.
CORN RELISH
- 8 cups corn cut from the cob (it takes about 18 ears)
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 2 cups chopped onion
- 2 cups finely diced celery
- 4 cups chopped cabbage
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 2 tablespoons canning salt
- 2 tablespoons dry mustard
- 1 tablespoon celery seed
- 1 teaspoon turmeric
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- 1/2 teaspoon cayenne pepper
- 1 quart apple cider vinegar (5% acidity)
- 1 teaspoon mustard seed
- 2 jalapeno peppers, finely chopped (it's best to wear rubber gloves when handling hot peppers)
Combine all ingredients and boil for 20 to 30 minutes until desired consistency. Spoon, mixture into hot sterilized mason jars and process in boiling water bath for 10 minutes. Recipe makes 9 pints. Note: Jeanne says jalapeno peppers give it a "nice bite" but you can use less if you prefer.
Source: Jeanne Gee, Waldron, MI.
A "last of the garden" memo would not be complete without one more zucchini recipe. A few weeks ago a shopper stopped by my demo table and said she had given everyone she knew the recipe for Zucchini Patties that came from me. Since I have had a lot of zucchini to deal with I made them again at home and to serve at the Bryan Chief. The first day I served them plain. The second day I added a small dab of French onion dip on the side. I made silver dollar size samples but this size would also be good as an appetizer.
ZUCCHINI PATTIES
- 2 cups shredded zucchini
- 2 eggs, beaten
- 1/4 cup finely chopped onion
- 1/2 cup all-purpose flour
- 1/2 cup Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon kosher salt
- 2 tablespoons canola oil
In medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, salt and oil. Whisk ingredients well enough to distribute ingredients. Spray skillet with Pam. On medium high heat, drop zucchini mixture by heaping tablespoons and cook a few minutes on each side until golden.
Source: Allrecipes Tried & True Quick & Easy cookbook.
CHOCOLATE FOR YOUR BLOOD PRESSURE
A daily bite of dark chocolate can lower blood pressure without causing weight gain. A study in the July 4, 2007 Journal of the American Medical Association reported that a mere 6.3 grams of dark chocolate, 30 calories worth, reduced blood pressure an average of -2.9/-3.0 mmHg in 18 weeks without affecting weight or blood lipids. While this impact on blood pressure may appear insignificant, the authors felt it could have a substantial impact on stroke, heart attack and all-cause mortality.
Source: Duke Medicine HealthNews, September 2007 |
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