My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, November 22, 2010

Country Relish

This is one of those "trust me" recipes. Trust me it really is great even if it sounds weird. I think this is one of those that evolved from being in the kitchen with a friend drinking wine while doing prep work for a holiday dinner. I have made this for years and it keeps well in the fridge for days, but it really will not last that long.

Serve this on a relish tray or in a pretty glass bowl. Plus, this is to die for on a turkey sandwich.

Country Relish
Servings: Lots
print recipe

3 cups mincemeat
2 cups chopped sweet pickle
1 cup sweet pickle juice
1 cup chopped tart apples (I use Granny Smith)
6 cups whole-kernel canned or frozen corn. Thaw frozen. Drain both.

Stir together and refrigerate covered overnight or longer. I store mine in Mason jars.

1 comment:

  1. You might not believe this, but I love mincemeat. Grew up on it -- my mom and dad are Canadian. I miss the mincemeat pie my mom used to make at Thanksgiving. She and I were the only ones who ate it, so she makes pumpkin now instead. Boo!


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