10 cups chopped, unpeeled zucchini (about 7 medium)
4 cups chopped onions (4 large)
1 large sweet pepper, chopped
1 can (4 oz) chopped green chili peppers
3 Tblsp canning salt

Combine all ingredients and put in a large container.  Stir well and chill overnight.  Rinse thoroughly in the morning and drain.

In a large kettle combine the following:

3 ½ cups sugar
3 cups vinegar
1 Tblsp ground turmeric
4 tsp celery seed
1 tsp pepper

Bring to a boil, add zucchini mixture and simmer for 10 minutes.  Pack into hot pint jars leaving ¼ inch headspace at top.  Adjust the lids and process in a hot water bath for 10 minutes.  Makes 5 pints.

2 dozen ears of sweet corn
1 Tblsp salt
½ tblsp pepper
2 cups (1 pint) half-and-half or cream
1-3 sticks of butter

Husk corn and clean off silks.  Wash well.  Cut corn off the cob using a sharp knife or electric knife.  Measure 20-25 cups of corn into a turkey roaster pan.  Sprinkle salt and pepper on top of corn and mix thoroughly.  Pour half-and-half over top.  Chunk up the butter (use as little or as much as you would like, we use 1 ½ sticks) and put on top of corn. 

Bake uncovered for one hour stirring every 10 minutes.  Take out of oven and allow to cool.  Put into freezer bags or containers and freeze.

1 bunch watercress, tough stems removed, coarsely chopped or torn (about 2 cups)
3 Tbsp parsley, fresh, leaves
1 medium scallion(s), chopped (about 2 Tbsp)
3 Tbsp basil, fresh, leaves
1/2 cup plain fat-free yogurt, Greek-style
1/2 tsp table salt

In bowl of a blender or food processor, place ...<< MORE >>

Husk corn and clean off silks.  Put in large pot and fill with water to cover sweet corn.  Bring to boil on high heat.  Reduce heat but continue to boil for 15 minutes.  Remove from heat and pour off hot water.  Rinse with cold water to cool.  Enjoy!