Roasted Tomatoes

Roasted Tomatoes
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This recipe uses fresh tomatoes and makes a wonderful pasta sauce!
Roasted Tomatoes
Print Recipe
This recipe uses fresh tomatoes and makes a wonderful pasta sauce!
Ingredients
Servings:
Instructions
  1. Preheat oven to 375˚. Cut tomatoes in half, scoop out seeds. Cut side up, lay on parchment paper covered baking pan with sides. Drizzle with olive oil. Sprinkle with garlic and thyme (if using). Roast for 40 minutes. Increase temperature to 400 ˚ and roast another 20 minutes. Turn off oven, leave tomatoes in oven for another 10 minutes. Remove from oven and allow tomatoes to cool. Puree in food processor to make a tomato pesto sauce for pasta.
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Tortilla Soup

Tortilla Soup
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This recipe can be made on the stove or in a crockpot. I love to come home after a long day out to a crockpot full of delicious soup. From the minute I walk in the door the welcoming smell says "supper is ready!"
Tortilla Soup
Print Recipe
This recipe can be made on the stove or in a crockpot. I love to come home after a long day out to a crockpot full of delicious soup. From the minute I walk in the door the welcoming smell says "supper is ready!"
Ingredients
Saute:
Place sauteed onion and garlic in blender with:
Blend, then place in kettle or crockpot:
Servings:
Instructions
  1. Cook over low heat in a kettle for 30 minutes, or until heated through; or in crockpot on high for 4 hours or low for 8 hours. In individual bowls, place slightly crushed tortilla chips, then soup. Top with sour cream, guacamole, shredded cheese, sliced olives, and fresh chopped cilantro. You can also add cooked rice to the bowls before the tortilla chips. Variation: use 1 can hominy and 1 can beans. For vegan tortilla soup, omit the sour cream and cheese or use a plant-based alternative.
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Corn Relish

Corn Relish
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Recipe from Mrs. Wages™ Home Canning Guide and Recipes.
Servings
7 pints
Servings
7 pints
Corn Relish
Print Recipe
Recipe from Mrs. Wages™ Home Canning Guide and Recipes.
Servings
7 pints
Servings
7 pints
Ingredients
Servings: pints
Instructions
  1. Wash jars in hot soapy water, rinse well. Hold jars in hot water until ready to use. This relish can be made any time during the year by substituting an equivalent volume of canned whole kernel or frozen corn for the fresh corn. Husk and silk 15 or 20 large ears fresh corn in the late milk stage. Cook for 5 minutes in boiling water and cool quickly in cold water. Drain, blot dry, and cut the whole kernels from the cob. Use 10 cups of whole kernel corn. In a large saucepan combine celery, onions, and peppers. Add vinegar, sugar, celery seed, and salt. Bring mixture to boil. Reduce heat and simmer 5 to 6 minutes. Blend flour, dry mustard, and turmeric in ½ cup of simmered mixture. Stir I flour mixture and corn to vinegar mixture. Cook, stirring constantly, for 5 minutes. Pack into prepared pint jars, leaving ½-inch headspace. Remove bubbles and wipe rims. Adjust lids and process immediately for 15 minutes, using boiling water bath method.
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