One of my favorite Thanksgiving or Christmas dinner recipes!
2 cans Sweet Corn
2 cans Creamed Corn
2 (8 oz.) Sour Cream
2 cup Shredded Cheddar Cheese
1 box JIFFY Corn Bread MIx
1 box Cajun Corn Bread Mix (I got mine at Aldi. The box is bigger than Jiffy.)
Prep Day: Combine ingredients in an a buttered ovenproof 9×13 casserole dish. You can prepare the corn mixture a day ahead, then cover and refrigerate it.
Serve Day: Bring to room temperature. Bake at 350 degrees for 45 minutes.
Great additions to your holiday relish trays. Enjoy!
About 3 cups vegetables, trimmed, peeled and sliced if necessary (asparagus, zucchini, carrot, onion, cucumber, beet etc)
3 garlic cloves, peeled
½ tablespoon spice seeds (such as mustard, dill, coriander or celery)
2 T.fresh thyme, dill or rosemary
1 cup vinegar
¼ – ½ cup water
¼ cup sugar
Blanch vegetables in boiling water for about 1 minute, until brightly colored, then chill immediately. Transfer the blanched vegetables and garlic to a clean jar (or jars, or other sealable containers), top with spices and herbs and set aside.
Combine remaining ingredients in a large sauce-pan over medium heat. Cook until the mixture comes to just under a boil. Pour mixture directly over vegetables and seasonings. Allow to cool to room temperature, cover and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.
I was at the Mill City farmers market in downtown Minneapolis a few weeks back and tried Pickled Brussels Sprouts for the first time. Very nummy! They would make a great addition to any Thanksgiving relish tray.
Spicy Pickled Brussels Sprouts
Makes 2 pints
1 pound brussels sprouts
1 habanero pepper
1-1/4 cup white wine vinegar
1-1/4 cup water
1 Tbsp sea/pickling salt
1/2 tsp whole cumin seed
1 tsp whole fennel seed
1 tsp whole coriander seed
Clean and wash brussels sprouts (cut larger sprouts in half).
In a large-sized, non-reactive pot, combine water, vinegar, and salt. Bring to a boil.
Divide remaining ingredients between 2 (hot, sterilized) pint jars. Tightly pack brussels sprouts into jars leaving approximately an inch head space.
Pour hot brine over sprouts, leaving 1/2 inch headspace.
Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 10 minutes.
Remove from heat, let jars sit in canner for an additional 5 minutes to prevent syphoning.
Remove from canner, let cool for 12-24 hours on a folded towel on the counter top.
Let set in a dry and cool place for at least 2 weeks before consuming.
Hope you enjoy these as much as I do!