Recipe of the week : Jeans home made corn relish and creamed chicken and biscuits

Corn Relish: 9 ears corn 1 qt vinegar 1 cup sugar 1 tsp salt 1 1/2 tablespoon's dry mustard 1 tsp turmeric 1 medium head cabbage 2 medium onions, chopped 3 red peppers 2 green peppers Cook corn in boiling water for 2 minutes. Dip into cold water and cut grains from the cob. Chop the cabbage, onion and peppers into small pieces and add to corn. Mix vinegar, sugar, salt and spices and heat to boiling. Add the corn and vegetables and boil until tender-20 to 30 minutes, stirring frequently. Pour into sterile jars and seal. This makes about 8 pints.Enjoy both recipes. Jean

 

 

Creamed Chicken and Biscuits 2 c. cooked chicken 1 c. cooked carrots 1 small onion, chopped 1 c. canned, frozen or fresh green beans 1 small can or 4 oz fresh balanced mushrooms 3 or 4 tbsp butter or margarine 1 1/2 c. milk (sometimes I use cream) salt & Pepper Melt butter in medium saucepan. Blend in flour over low heat. Make a roux (thickener) . Add milk and stir to blend and thicken. Add chicken, carrots, onion, green beans and mushrooms. Heat thoroughly and serve over biscuits. (Sometimes I make the biscuits, cut them in half and place on top of the creamed chicken to let some of the cream get inside the biscuits-then serve the cream chicken over the biscuits.) You can also makes this recipe with cooked diced ham or pork.














This Tuesday on Jean she talks about Halloween and how the old order Mennonites view it!