By Staff
Wouldn't it be convenient to compile a folder of these recipes so they will be accessible when you need them?
We are going to start with some relishes.
They are great companions to a meal. Also, we are including a good chicken and rice casserole with a macaroni salad that will make you a good meal.
Happy cooking.
Squash Relish
12 c. shredded squash
4 c. shredded onions
3 c. sweet bell pepper
1/2 c. banana pepper
6 c. sugar
2 and 1/2 c. white vinegar
2 T. black pepper
2 T. salt
1 t. turmeric
1 T. mustard seed
1 lg. pimento
Mix all together. Boil for 20 minutes. Put into jars.
Tennessee Caviar
1 (15.8 0z.) can black-eyed peas
1 (11 oz.) can yellow corn with red and green bell peppers
3 plum tomatoes, seeded and chopped
1 small sweet onion, chopped
1 c. mild picante sauce
1/4 c. chopped fresh cilantro
2 garlic cloves
2 T. fresh lime
tortilla chips
Rinse and drain peas and corn. Stir together peas, corn, tomatoes and next five ingredients in a serving bowl. Cover and chill for at least two hours. Serve with tortilla chips.
Corn Relish
3 regular cans whole kernel corn, drained
1 medium size chopped purple onion
1 medium size green pepper, chopped
2 stalks celery
a little black pepper
1 big bottle Catalina dressing
Mix all of this together and put in a covered container in the refrigerator.
Pickled Beets
2 (15oz.) cans sliced beets (undrained)
2 medium onions, sliced
1 c. apple cider vinegar or white vinegar
1 t. salt
Combine and store in the refrigerator. Ready when onions turn pink.
Tasty Salad
1 pkg. minced greens or spinach
1 (15oz.) can peas
2 T. olive oil
2 t. red wine vinegar
2 T. liquid from canned pears
1/2 c. chopped pecans
3 to 4 T. raspberry vinaigrette dressing
Spread greens on a platter. Sprinkle olive oil, red wine vinegar and liquid from canned pears over greens and toss.
Add pecans and raspberry dressing. Place pear halves around greens. Sprinkle pecans over this and serve.
Macaroni Salad
1 (8oz.) pkg. macaroni
1 tomato
1/2 green pepper
1/2 small onion, finely chopped
1/2 c. celery, finely chopped
1/4 c. sweet pickles finely chopped
6 stuffed olives, finely chopped
1 c. mayonnaise
2 T. vinegar
1 t. sugar
3 boiled eggs
paprika
Cook and drain macaroni. Mix next 8 ingredients. Add sliced boiled eggs and sprinkle wit paprika.
Chicken and Rice Dinner
1 T. vegetable oil
4 boneless chicken breast halves
1 can cream of chicken soup
1 and 1/2 c. water
1/4 t. paprika and pepper
1 and 1/2 c. uncooked Minute original rice
2 c. fresh or frozen broccoli flowerets
Heat oil in skillet. Add chicken and cook until browned.
Remove chicken and place aside.
Add soup, water,paprika and pepper. Heat to boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper.
Cover and cook over low heat. I cooked mine on low heat, covered, for about 20 minutes to steam the chicken.
Japanese Fruit Pie
2 unbaked pie shells
4 beaten eggs
2 c. granulated sugar
1 (3 1/2 oz) can Angel Flake Coconut
2 t. vanilla
1 c. raisins
2 sticks margarine
1 t. vinegar
1 c. chopped pecans
Mix all ingredients together and pour into pie shells. Bake at 300 for 55 minutes. Makes two pies.
Cranberry-Jalapeno Relish
2 medium oranges, peeled, sectioned, and roughly chopped
1 1/2 teaspoons finely grated orange zest
2 jalapenos, seeded and chopped
3/4 to 1 cup sugar
1 pound fresh (or frozen, thawed) cranberries
1 tablespoon chopped fresh mint leaves
Place half of the orange segments, the zest, and the jalapenos in the food processor and pulse until finely chopped.
Add the sugar and pulse 3 to 4 more times. Add the cranberries and continue to pulse until berries are roughly chopped.
Adjust seasonings with sugar, if needed.
Transfer cranberry mixture to a bowl and toss with the remaining half of chopped orange segments and the mint.
Allow relish to chill for at least 30 minutes, and up to 2 days. Serve relish chilled or at room temperature.
Cranberry-Pear Relish
1 small navel orange
1 (12-ounce) bag fresh or frozen cranberries
1 Bartlett pear, cored and cut into large chunks
1/2 cup light brown sugar
Pinch kosher salt
3 tablespoons pecans, toasted and coarsely chopped
Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt.
Pulse until coarsely chopped.
Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans.