Summer Corn Salad

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  from Kathie Conrad


            6 ears of Corn, husked and cleaned

            1 small box of Grape Tomatoes

            1 Medium Red Onion, diced

            12 Basil Leaves, chopped

            1/4 Cup of Olive Oil

            2 Tablespoons of White Balsamic Vinegar

            Salt and Pepper to Taste


            Put 2 inches of water into a large pot and insert steamer rack. Bring to boil and add

            corn. Cover the pot and steam the corn for 11 minutes.  Cool corn by running the ears

            under cold water.  Remove cooked kernels with a sharp knife.

              Mix the Olive Oil and the White Balsamic Vinegar and add to the

            remaining ingredients, mixing thoroughly.

            Combine all remaining ingredients.  Enjoy immediately or chill until ready to serve!

Giving Thanks for all of our members and friends of the Herb Guild.

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We are thankful for everyone who has been a part of our year. The best of the new year ahead to all.

DIY Weed Killer

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1 Gallon VInegar

1 1/2 Cup Table Salt

1/2 Cup Blue Dawn Dish Soap

Mix together. Can be applied directly. Use in a spray bottle for an easy quick fix or pour from gallon for larger areas.

Pina Colada Zucchini Bread Recipe

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Here’s member, Sheila Ashcroft’s favorite Zucchini bread recipe:

4 Cups Flour
3 Cups Sugar
2 teaspoons baking powder
1 ½ teaspoon salt
1 teaspoon baking soda
4 large eggs
1 ½ Cup canola oil
1 teaspoon each coconut, run and vanilla extract
3 Cups shredded zucchini (optional to peel or not)
1 Cup crushed pineapple, drained
½ Cup chopped walnuts
(Fran’s addition optional12-14 Maraschino cherries sliced in half)

  1. Line bottom of 3 greased and floured 8×4 inch loaf pans or 5 mini loaf pans with waxed paper and grease paper. Set aside. (Baling spray works well instead of waxed paper)
  2. In a large bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, wish the eggs, oil and extracts. Stir into fry ingredients just until moistened. Fold in zucchini, pineapple, and walnuts. (If using cherries add now)
  3. Transfer to pans and bake 350 degrees for 45-55 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan.
  4. Freezes well.

Recipe of the Month

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Joyce’s Crockpot White Bean Chicken Chili 

Submitted by Joyce Hayward

Chicken Breasts (as many as you like)

3 Jars of White Beans (not drained)

1 jar of Salsa (as hot as you like)

1 block of pepper job cheese, cubed

1 chopped onion

Sauté and cube chicken breasts. Throw all in the crockpot and cook for 4 hours on high (enough time for the onions to soften) and that’s it. The hotter the salsa and the more cheese you use regulates the degree of hotness.