Supercharged V-8 Cornbread 
​
Ingredients: 
1 1/4 cups all purpose flour
3/4 cups cornmeal
3/4 cup whole kernel corn
(or kernels cut from 1 large ear)
1/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon sea salt (optional)
1 can V-8 Juice (11.5 ounces)
1/4 cup vegetable oil
2 large eggs, well beaten
1 cup grated cheddar cheese

Directions: 
Preheat oven to 400°F.
      Grease an 8-10 inch pan, depending on desired thickness. Combine dry ingredients. Stir in V-8, oil and egg, add in cheese and corn, stir enough to mix well. Pour batter into prepared pan/s, bake 20-25 minutes, until golden brown, use toothpick test to confirm doneness. Serve hot with butter.  

Kitchen Note: A double batch fits three 9" pans perfectly.
Recipe and Photos by: JD Provence for Canning and Cooking at Home  

Turkey & Gravy Meal in a Jar 
Yield: 4 quarts

Ingredients: 
divide between 4 quart jars:
4 Pounds diced boneless, raw turkey, cut into 2-inch chunks
2 cups chopped celery
2 cups chopped onion
3 cups peeled and diced potatoes
2 quarts turkey broth 

spices PER each quart jar:
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon poultry season, *my recipe below (omit sage when canning) 
2 Tablespoons dry white wine, optional

Directions: 
     Divide the first four ingredients between 4 clean quart jars. I add potatoes up to the 1" headspace. Fill each jar with hot prepared broth (I used my homemade turkey broth but you can use chicken or vegetable broth. Fill that to 1" headspace and debubble jars, adding more broth if needed.  Process in a Pressure Canner for your altitude and canner type.  Quarts process for 1 1/2 hours (90 minutes.) 

     When heating to eat add 2 Tablespoon flour to pan with liquid from the quart jar, stir to combine. Add in remaining ingredients from quart jar and simmer 10 minutes, stirring often.  

Recipe adapted from The All New Ball Book of Canning 
Photos by Canning and Cooking at Home  
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Homemade Poultry Season for Canning 
1 Tablespoon Each: 
Rosemary
Oregano
Marjoram
Thyme
****
1/2 teaspoon each: 
ginger 
black pepper 
****
Mix together and store in an airtight container. Use when 
needed.  
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     I love this dish because you don't need a Wok!  You get all the flavors with little hassle.  Yep! It's cooked in the oven, and super easy to prep.  I use whatever vegetables I have on hand - this time around it was zucchini, red bell pepper, carrot and onion.  Much like mushrooms, the zucchini really absorbs the flavors of the sauce.  Just keep in mind for this recipe to chop your vegetables uniformly so they cook at a similar rate. 
     You do not want to add any heavy, long cooking items to this dish as it bakes in about 18 minutes in your oven.  Keep in mind this is a "vegetable stir fry"... snow peas, broccoli florets, asparagus, green beans, mushrooms, and cabbage all work great too.  Enjoy! Diane 

Ingredients: 

• 2-3 large chicken breasts, cut into chunks.
• 5 cups of any mix of vegetables that you prefer, cut uniformly *pick list below
• 2 teaspoons sesame seeds 

*sweet bell peppers, onions, carrots, zucchini, broccoli florets, mushrooms, snow peas, 
cabbage, water chestnuts, asparagus and green beans. *want it spicy - add in some hot peppers in addition to the hot chili oil in the sauce (cow horn, jalapeno, anaheim.)

Sauce Ingredients: 

• 1/3 cup soy sauce, you can used reduced sodium version
• 1/4 cup oyster sauce 
• 2 Tablespoons rice wine vinegar
• 2 Tablespoons brown sugar, packed
• 1/2 teaspoon ginger, dry ground 
• 3-4 cloves garlic, minced 
• 2 teaspoons sesame oil
• 1 Tablespoons cornstarch
• 2 teaspoons hot chili oil or sriracha, optional

Directions: 
     Preheat oven to 425 F. 

1.  Lightly oil a rimmed baking sheet or 9x13 baking dish.   
2.  Whisk together all the sauce ingredients, set aside. 
3.  Wash, and cut all your vegetables into uniform size. 
4.  Chicken should be boneless, skinless chicken and diced.
5.  Lightly salt and pepper the chicken once cut. 
6.  In a large bowl, combine the chicken with the vegetables and sauce. 
7.  Spread out the sauce covered chicken and vegetables onto your sheet pan or into your baking dish. 
8. Bake for a total of 18 minutes *or until chicken is cooked through, stirring once during cook time.  Sprinkle sesame seeds over entire dish once out of the oven.
9. Serve Hot over cooked Lo Mein Noodles or over prepared Steamed Rice.

​

    Ever have an idea for a recipe and you make it - not sure it will turn out how you think it will?  This recipe was exactly that for me!  I wasn't sure if it the stuffing would get all soggy...if I used too much gravy...nope!  This is a SUPER EASY Oven Baked Chicken & Gravy recipe and what's better is you get the homecooked, comfort food taste without all the fuss of roasting a whole chicken.  You can decide if you want to use low-sodium products or homemade stuffing, homemade chicken gravy and chicken broth in this dish...even what kind of skinless chicken you'd like to use.  This is a super basic recipe and the choices are yours!  This dish would taste great using leftover turkey as well.  Enjoy! 

Ingredients: 
2-3 large raw Chicken Breasts; cut into dice or strips.
1 tsp olive oil
2 dry packets Chicken Gravy
1 can condensed cream of chicken soup
1-3/4 Cups Chicken broth or stock 
Dash of Salt & Pepper 

1 box of 'Stove-Top Stuffing' or similar *I replace the water called for with my homemade chicken broth or stock and I use 1 Tablespoon of butter, not the 4 called for in the recipe.  

Directions: 
     Lightly oil a 9x13 baking dish with olive oil, add raw cut up chicken. Lightly salt & pepper chicken. Make stuffing and set aside. Whisk together the gravy packets with soup and chicken broth until well combined. Pour over chicken. Gently spoon prepared stuffing over entire dish and bake uncovered at 400F for 30 minutes or until chicken is cooked through.  Serve Hot.  ((I serve with a vegetable and side salad to round out the meal.)) 

Kitchen Ideas:  If using cooked chicken or turkey, cook about 20 minutes as you are just crisping up the stuffing a bit and letting the gravy cook to thicken.  Some great additions would be frozen peas, or sautéed mushrooms. Try slivered almonds and cranberries if using leftover turkey.  


Recipe: Adapted from a slow-cooker recipe from Magical Slow Cooker. 

​     I'm using the base of Ball's Pepper Jelly Recipe and adding a bit of variation in hot peppers.  I think this has just the right amount of "kick."  Try this delightful jelly. It's easy to make & even easier to eat.  A great use for all your Summer garden produce.   Enjoy! Diane ​

Pepper Jelly 
yield: about 6 half-pint jars
​
Ingredients

• 4-1/2 cups finely diced green, red, orange or yellow bell pepper or a combination (about 4 large)
• 1/2 cup finely diced hot peppers; 1 Anaheim green chile, 1 poblano pepper, 2 jalapeño peppers.
• 1-1/4 cups cider vinegar (5% acidity)
• 3 Tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
• 2 cups sugar
• 1 cup honey

Directions: 

1. Prepare boiling water canner or Steam Canner. Heat jars in simmering water until ready for use. Do not boil.  Have clean lids and bands at the ready. 
2. Combine bell peppers, hot peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
3. Add sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.
4. Ladle hot jelly into hot jars, leaving 1/4" headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. 
5. Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.

Notes: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.  
Recipe Adapted from: Ball Fresh Preserving 
Photos by: Canning and Cooking at Home