Supercharged V-8 Cornbread
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
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
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
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
Homemade Poultry Season for Canning
1 Tablespoon Each:
1/2 teaspoon each:
Mix together and store in an airtight container. Use when
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
*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.)
Preheat oven to 425 F.
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!
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.
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
yield: about 6 half-pint jars
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