Mouth Watering Recipes

Grandma Pahl’s Frozen Sweet Corn Recipe

9 C – fresh corn, removed from the cob

2 C – cold water

1 Tbsp. salt

¼ C sugar

1 stick of butter (cut up and spread evenly over corn)

Place corn in a 9” x 13” pan.  Add 2 cups of cold water, spread evenly cut butter over corn, sprinkle salt and sugar.  Bake at 350 degrees for 30 minutes. Bag corn but let cool before sealing bags (approx. 1 ½ to 2 cups of corn with juices per bag).  Freeze.

Enjoy all year round!

Refrigerator Pickles

Ingredients:

For the brine: 10 cloves of garlic, peeled 2 cups white vinegar 6 teaspoons kosher salt Several sprigs of fresh dill 1 teaspoon celery seed 1 teaspoon coriander seed 1 teaspoon mustard seed ½ teaspoon black peppercorns

For the vegetables:

6 cucumbers, quartered lengthwise 6 young spring carrots, peeled and cut in half lengthwise 1 handful green beans 4 small hot red chiles or 2 jalapenos

Directions:

In a medium saucepan, bring 4 cups of water to a boil, reduce heat so the water simmers and add the garlic.  Cook for 5 minutes.  Add the vinegar and salt, raise the heat until it boils stirring until the salt dissolves.  Remove from the heat.

In 2 clear 1-quart jars place a few sprigs of dill.  Divide the seeds and peppercorns between the jars.  Using tongs, remove the garlic from the brine and place 5 cloves in each jar.  Then pack the jars full of cucumbers, carrots, green beans and chiles.  You want to stuff them tightly.

Bring the brine back to a boil, pour it over the vegetables to cover completely.  Let cool and then cover and refrigerate.  The pickles will taste good in just a few hours, better after a couple of days, and they will keep in your refrigerator for about 3 months.

Tomato Relish

Ingredients:

1 pound ripe tomatoes with seeds and juices, finely chopped 2/3 cup finely chopped red onion ¼ cup Italian parsley ¼ cup extra virgin olive oil 3 Tablespoons fresh lemon juice 3 serrano chiles, seeded and finely chopped (2T)

Directions

Combine tomatoes, red onion, parsley, olive oil, lemon juice, and Serrano chiles in a medium bowl.  Season generously with salt and pepper.  Cover and chill.  Can be done a day ahead and refrigerated until needed.