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'Tis season to celebrate old Mom Nature's garden bounty

Corn Relish

Prep: 1 ½ hours Process:15 minutes Makes 7 pints

16 to 18 fresh ears of corn

2 cups water

3 cups chopped celery (six stalks)

1½ cups chopped red sweet peppers (2 medium)

1 ½ cups chopped green sweet peppers

1 cup chopped onions

3 cups vinegar

2 cups sugar

4 tsp. dry mustard

2 tsp. pickling salt

2 tsp. celery seeds

1 tsp. ground turmeric

3 tbsp. cornstarch

3 tbsp. cold water

Cut corn from cobs, do not scrape. Measure 8 cups corn. In an 8- to 10-quart heavy kettle combine corn and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for four to five minutes until corn is nearly tender; drain.

In the same kettle, combine corn, celery, red and green sweet peppers and onions. Stir in vinegar, sugar, mustard, pickling salt, celery seeds and turmeric. Bring to boiling. Boil gently, uncovered for 5 minutes, stirring occasionally. Combine cornstarch and the 2 tablespoons cold water; add to corn mixture. Cook and stir until bubbly; cook and stir two minutes more.

Ladle hot relish into hot, clean pint canning jars, leaving a ½-inch headspace. Wipe jars and adjust lids. Process in a boiling water canner for 15 minutes. (Start timing when water returns to a boil Remove jars; cool on racks.

Kathy Dennis' no measuring salsa

tomatoes (remove skin)


bell peppers, green, yellow, or red or all three


red hot peppers

canning salt



jar of minced garlic

cider vinegar

tomato sauce

tomato paste

Put your tomatoes in food processer, than your onions, your Jalapenos, red hot peppers, (process ingredients one at a time). Add all ingredients together in a large crock pot and simmer for 1 hour, stir often so the bottom of crock does not burn. Cook to your taste. You will, add salt, garlic, pepper, tomato sauce, to your own taste, tomato paste for thickness This is where the chips come in. Put into clean pint or quart jars. Hot water bath for 15 minutes. They are ready to use, when you are.  

Black Bean Salsa

2 cups canned black beans, drained

1/3 cup red bell pepper, diced

¼ cup purple onion, chopped fine

¼ cup cucumber, diced

2 tbsp. celery minced

2 tbsp. jalapeño, minced

1 tbsp. fresh basil, minced

2 tbsp. olive oil

2 tbsp tomato juice

2 tbsp. red wine vinegar

1 tbsp. fresh lemon juice

1½ tsp. thyme, fresh, chopped

½ tsp. cumin

½ tsp. chili powder

¼ tsp. salt

¼ tsp. black pepper, freshly ground

1 clove garlic, crushed

Zucchini bread

1 whole egg plus two egg whites

1 ½ cups sugar

1/3 c. vegetable oil

2/3 c. nonfat plain yogurt

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. cinnamon

2 tsp. baking soda

¾ tsp. salt

½ tsp. baking powder

2 c. grated zucchini

1/3 cup chopped walnuts

Preheat the oven to 350 degrees. Grease and flour two 8-inch loaf pans

In a large bowl, beat together the eggs, sugar, oil, yogurt and vanilla. In a separate bowl, mix the flour cinnamon, soda, salt and baking powder. Add to the first mixture and stir until blended. Fold in the zucchini and walnuts. Pour into prepared pans and bake 45 minutes or until the loaves shrink slightly from the sides of the pans. Cool in the pans for 10 minutes, then tip unto a rack.

Variation: for 1 cup zucchini, substitute ½ cup grated carrot, 1 large apple finely chopped and 1 tbsp. fresh orange zest.

Makes 2 loaves.

Ratatouille from the grill

1 large eggplant

salt for sprinkling, plus 1 tsp. salt

1 large onion

2 zucchini

2 red or green bell peppers

10 large mushrooms

¾ c. olive oil

1 large tomato

3 tbsp. white wine vinegar

2 cloves garlic, minced

½ tsp. freshly ground pepper

½ c. chopped fresh basil or parsley

Prepare a fire on the grill.

Trim the eggplant and cut crosswise into slices about ½ inch thick. Place in a colander and salt liberally to draw out the moisture. Let stand for about 30 minutes.

Rinse the eggplant slices and pat dry with paper towels, set aside.

Prepare the remaining vegetables as follows: Cut the onion into slices ½ inch thick. Halve the zucchini lengthwise. Cut the bell peppers into rings one-inch thick, removing seeds and ribs. Trim the stem ends of the mushrooms.

Arrange the vegetables on a grill screen and grill, turning two or three times and brushing them with ½ cup olive oil, until crisp tender when pierced, 10 to 12 minutes. Remove from grill and let cool. Cut into bite sized pieces.

Meanwhile, in a large serving bowl, stir or whisk together the remainin ½ cup olive oil, the tomato, vinegar, garlic and 1 teaspoon salt, the pepper and basil or parsley.

Add the vegetables and toss gently to combine. Serve at room temperature.

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