8 cups blended tomatoes
1 large red pepper, chopped
1/2 cup minced onion
4 stalks of celery, diced
1 tsp. salt
1 Tablespoons sugar
2 Tablespoons real butter
¼ cup water
¼ cup flour

Combine tomato, pepper, onion, celery and salt in large pot.  Bring to boil and cook over medium heat, stirring occasionally, until vegetables are crisply tender – about 30 minutes.  In a 5 cup blender container, blend 2 cups of mixture at a time (no more), until smooth; return to pan.  Combine water and flour, slowly add to soup.  Add sugar and butter, cook over medium heat until mixture comes to a boil, boil 1 minute.  Milk or cream may be added right before serving, if desired.

For canning:  once soup is completely done and simmering, fill clean jars with hot soup and attach clean lids.  Process in boiling water bath:  35 minutes for quarts, 30 minutes for pints.  Time is counted when water is at a full boiling roll.  Do not add milk before canning.

Makes 8-9 cups of soup

Freezer sweet corn recipe

August 26, 2009

freezer corn recipe

Freezer sweet corn recipe

13 cups raw corn cut off the cobs
1 cup half & half
1 cup butter (not margarine)

Melt butter in cake or roaster pan.  Add corn, then pour on top the half & half.  Bake at 275 degrees for two hours.  Cool, then bag in freezer bags and freeze.

Very delicious!

Make Ahead Mashed Potatoes

January 24, 2009

Mashed potatoes made with this recipe stay soft, so it works well for bring-a-dish or potluck gatherings, or for making them ahead of time if you are hosting a meal.

5 # potatoes, peeled
6 ounces cream cheese
1 cup sour cream
2 Tablespoons butter
¾ teaspoon salt

Cook, drain, and mash potatoes.  Add rest of ingredients to mashed potatoes, mix well, and put into greased casserole dish or 9 x 13 cake pan. At this point potatoes can be covered and refrigerated for up to one week, or put in the freezer for up to 3 weeks, or baked at 350 degrees for 30 minutes if serving right away.

corn bread pudding

Here is an  easy, quick, and tasty recipe to bring along to gatherings.  My favorite corn pudding recipe!

½ cup butter, melted
1 – (about 8 oz) package cornbread mix
1 – (16 oz) package frozen corn
1 – (15 oz) can cream style corn
1 cup sour cream

Lightly grease 3 qt. shallow baking dish.  In mixing bowl, combine all ingredients and mix until well blended.  Pour into pan and spread evenly.  Bake at 350 degrees for 50-60 minutes, until golden and crusty.