This super easy-to-make relish makes a colorful, flavorful
topping or side at any summer cookout and it actually
improves with refrigeration. It’s a great way to use summer
corn and other fresh garden vegetables. Tastes great with a
variety of meals and we’ve been seeing this kind of thing
creeping up at restaurants too. Share some with your friends!
 
Enjoy!  Marzee

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RECIPE: DELISH CORN RELISH
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INGREDIENTS:
1/2 cup and 2 tablespoons whole kernel corn
1 tablespoon and 3/4 teaspoon chopped green bell peppers
1/8 onion, thinly sliced
1 tablespoon and 2-3/4 teaspoons sweet pickle relish
1/8 teaspoon celery seed
1/8 teaspoon salt
1/8 teaspoon dry mustard
1-3/4 teaspoons distilled white vinegar
1-3/4 teaspoons white corn syrup

DIRECTIONS:
In a medium saucepan, mix together the corn, green bell
peppers, onion, sweet pickle relish, celery seed, salt,
dry mustard, vinegar and corn syrup. Bring to a boil,
reduce heat and simmer 5 minutes. Transfer the mixture
to sterile jars and refrigerate until serving.

CATEGORIES: Veggies, Condiments

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                 MARZEE’S CORNER
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       Herbs and Spices

If you are like many people, your cabinet is probably
full of herbs and spices that you purchased for a specific
recipe, never to be used again except for that particular
dish. With the cost of spices, it is a shame to let them
sit and eventually lose flavor. So now is the time to dust
off the bottles or tins and try them as seasoning for your
favorite vegetables. The following list can give you ideas
of which seasonings to try with various vegetables:
Asparagus, Broccoli: tarragon, dill, lemon, basil
Green Beans: basil, dill, thyme, mint, oregano, savory, tarragon
Green Peas: caraway, tarragon, savory, dill
Squash: mint, chervil, marjoram, rosemary, garlic, tarragon
Carrots: basil, garlic, rosemary, dill, thyme, oregano
Eggplant: majoram, sage, oregano, basil, Parmesan cheese
Cauliflower: caraway, dill, mace tarragon, Parmesan cheese
New Potatoes: lemon, parsley, rosemary, dill, thyme, oregano

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

Wrapping up thw week with another great winter warmer that
can also be a hit with the upcoming SuperBowl… that’d be
chili of course. There are so many different types you could
never have tried them all and Hubby recently tried a venison
version that was real good I’m trying to get the recipe for.
Ever bake chili? This recipe today is a real spicy and tasty
version that you bake. Serve it up with some cornbread on
the side.

Enjoy!  Marzee

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RECIPE: BAKED CHILI
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INGREDIENTS:
1 1/2 cups dried pinto beans
5 1/2 cups water
1 pound round steak, trimmed, cut into 1-inch pieces
2 1/2 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1 tsp cayenne pepper
1 1/2 cups onion, chopped
3 cloves garlic, minced
3 1/2 cups tomato sauce

DIRECTIONS:
Preheat oven to 325 degrees. Rinse beans thoroughly and
sort through to remove dirt. In a large Dutch oven,
cover beans and water, and heat to a boil. Boil for two
minutes. Add remaining ingredients and stir. Cover and
bake in oven until beef and beans are tender, about 4
hours. Remove from oven and stir. Serve with a small
amout of sour cream, chopped green onions and shredded
cheddar cheese as toppings.

Yield: 8 Servings
Category: Soups & Stews

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                 MARZEE’S CORNER
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          SPICES…MAKE YOUR OWN CHILI POWDER

Here’s a recipe you can conjure up on your own for chili powder.

1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons garlic powder

Combine all ingredients; store in an airtight container. Glass
jars are best for keeping spices.

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2009 by NextEra Media. All rights reserved

           HAPPY THANKSGVING TO EVERYONE!

We’re closed tomorrow so will not be mailing TheDailyRecipe
but you can look for this again on Friday. Meantime I
won’t hestiate to get you this great holiday leftovers
recipe. This CREAMED TURKEY recipe is great if you’re
for  staring at leftovers or are just looking for a great
winter recipe I love this one. I do get a little carb crazy
around this time of year.

Thanks to all my wonderful readers for letting me join you
every day! Marzee

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RECIPE: CREAMED TURKEY
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INGREDIENTS:
3 tablespoons butter
3/4 cup sliced mushrooms
3 tablespoons flour
1 1/2 cups milk
1/2 cup hot chicken or turkey stock
1 small jar (2 ounce) diced pimiento
4 cups diced cooked chicken
salt
celery salt

DIRECTIONS:
Melt butter over medium-low heat. Saute mushrooms. Add flour;
stir until smooth. Slowly our on milk and stock, stirring
constantly, and thickened and bubbly. Add pimiento, chicken,
salt, and celery salt. Cook until heated through, but not
boiling.

YIELD: Serves 6 to 8
Categories: Main Dishes

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                 MARZEE’S CORNER
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   EMERGENCY SPICE SUBSTITUTIONS:

Caught in the middle of a recipe and find you’re missing
a certain spice from the rack? Try these close substitutions.
Allspice: Cinnamon; dash of nutmeg or mace; or dash of cloves

Aniseed: Fennel seed or a few drops anise extract

Cardamom: Ginger

Chili Powder: Dash bottled hot pepper sauce plus a
combination of oregano and cumin

Cinnamon: Nutmeg or allspice (use only 1/4 of the amount)

Cloves: Allspice; cinnamon; or nutmeg

Cumin: Chili powder

Ginger: Allspice; cinnamon; mace; or nutmeg

Mace: Allspice; cinnamon; ginger; or nutmeg

Nutmeg: Cinnamon; ginger; or mace

Saffron: Dash turmeric (for color)

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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2008 by NextEra Media. All rights reserved.

Everyone seems to love taters and I can understand why
because I’m one of them. And even though they’re pretty
delish just grilled with a little butter or sour cream there
are so many great recipes that are very worth the little
effort they do take. Since these HERBED GRILLED POTATOES are
herb and spicy I’d like you to give them a try and let me
know what you think! They’re the cheaters version too because
you just boil them first and then finish them up on the grill
(again…restaurant tricks). Look below for some spicy
suggestions too.

Enjoy! Marzee

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HERB GRILLED POTATOES
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INGREDIENTS:
3 pounds small red potatoes, skinned
1 cup green onions, sliced thinly
4 tablespoons olive oil
3 tablespoons parmesan cheese, grated
3 tablespoons parsley, chopped
2 tablespoons fresh oregano, chopped
3 cloves garlic, minced
salt and pepper

DIRECTIONS:
Cook potatoes in a large pot of boiling salt water until
tender. Drain and cool. Preheat grill. Cut potatoes in
half and place in a large bowl. Add 2 tablespoons of
olive oil and toss. Grill potatoes over a medium heat for
5 minutes, turning occasionally. Transfer to bowl. Add
remaining ingredients and toss. Season with salt and pepper.

YIELD: 6 servings
CATEGORIES: Grilling, Potatoes, Sides, Veggies

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                 MARZEE’S CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

 DON’T LET THOSE HERBS & SPICES JUST SIT:

If you are like many people, your cabinet is probably
full of herbs and spices that you purchased for a specific
recipe, never to be used again except for that particular
dish. With the cost of spices, it is a shame to let them
sit and eventually lose flavor. So rather then letting
them sit in your curio cabinet as a collector’s item, it’s
the time to dust off the bottles or tins and try them as
seasoning for your favorite vegetables.

The following list can give you ideas of which seasonings
to try with various vegetables: 

Asparagus, Broccoli: tarragon, dill, lemon, basil
Green Beans: basil, dill, thyme, mint, oregano, tarragon
Green Peas: caraway, tarragon, savory, dill
Squash: mint, chervil, marjoram, rosemary, garlic, tarragon
Carrots: basil, garlic, rosemary, dill, thyme, oregano
Eggplant: marjoram, sage, oregano, basil, Parmesan cheese
Cauliflower: caraway, dill, mace tarragon, Parmesan cheese
New Potatoes: lemon, parsley, rosemary, dill, thyme, oregano

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
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END OF THE DAILY RECIPE “Until we eat again!”
Copyright 2008 by NextEra Media. All rights reserved.