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Strawberries

Strawberry Pie

Mix 1 cup white sugar with 3 Tbs. cornstarch.  Gradually stir in 1 cup water.  Bring to boil.  Remove from heat and stir in 1/2 package strawberry Jell-O.  Slice strawberries into prepared pie crust until almost full.  Pour Jell-O mixture (lukewarm) over berries and refrigerate.  Serve with whipped cream or Kool-Whip.  How's that for easy???  Works with other berries, too.  Just use matching flavor Jello, or try different combinations of flavors.

Strawberry Freezer Jam

Wash and cap 1 Qt strawberries - then crush.  Measure 4 cups of sugar into bowl.  Add 2 cups crushed berries.  Mix and set aside.  (this is very, very sweet) Mix 3/4 cup water and 1 box Sure-Jell in saucepan.  Bring to full rolling boil and continue stirring for one minute.  Stir hot Sure-Jell mix into fruit.  Stir constantly for about 3 minutes.  Fill clean plastic containers immediately to within 1/2" of top.  Cover quickly.  Let stand at room temp overnight.  Store in freezer.  Refrigerate after opening.  (recipe from Sure-Jell box)

Skinny Dippin'

2 Cups really ripe strawberries
2 Tbs. Honey
3/4 Cup Low Fat Creamy Cottage Cheese
3/4 Cup Yogurt  Plain or Fruity

Whiz all 4 ingredients in blender until smooth.  Trot out one of your beautiful antique small glass bowls, and fill with dip.  Place in center of serving platter, surrounded with mix of fresh fruit (Melon Chunks, Peach Slices, Berries) and just impress the heck out of our company.  Enjoy!!!!

Sweet Dressing for Fruit Salads

This is what I make for apple salad, rice glory, or a fresh fruit bowl  (like berries, peach chunks, sliced bananas, apple slices and grapes or raisins) adjust amounts depending on how many folks dropped in.  About 1 cup lite mayo, 1/4 cup sugar, thin with milk to consistency of heavy cream. Stir in several shakes of paprika and pour over fruit or salad.  You think paprika doesn't have much flavor - but it really makes a difference.

Strawberry-Kiwi Jam

3 Cups crushed strawberries
3 kiwis, peeled and diced
! tablespoon lemon juice
1 tablespoon minced crystallized ginger 1 pkg. Fruit Jell powdered pectin
5 cups sugar

Prepare home canning jars and lids according to manufacturer's instructions.

Combine strawberries, kiwi, lemon juice, ginger, and pectin in a large sauce pot.  Bring mixture to a boil, stirring frequently.  Add sugar and return to a rolling boil, stirring constantly.  Boil hard for 1 minute.  Remove from heat , skim foam (use 1 Tablespoon of butter in mixture while cooking and it will prevent foaming).  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Wipe jar rim clean.  Adjust caps.  Process 10 minutes in boiling water canner.  Yield: about 6 half-pints.

Strawberry Jello Cake

1 White cake mix (dry)
1 small package of strawberry jello
4 whole eggs
1/2 cup water
3/4 cup oil
3 Tablespoons flour
1/2 cup mashed strawberries

Combine cake mix, jello, oil.  Beat eggs one at a time into batter.  Add flour, water, and strawberries.  Mix on low speed with electric mixer until well blended.  Bake in greased oblong (9 x 13) cake pan at 300 degrees for about 1 hour or until toothpick comes out clean.  Let cake cool completely before icing.

Frosting

Small package softened cream cheese
1/4 cup mashed strawberries
1 pound box powdered sugar (sift well)
1/4 cup milk (if needed)
1/2 teaspoon almond flavoring (optional)

Add all ingredients together, blending well until smooth.  Frost cool cake.

Fresh Strawberry Sherbet

21/2 quarts of fresh strawberries (frozen work also)
31/2 cups of sugar
5 Tablespoons lemon juice
2 cups plain yogurt

Wash, cap, and slice the strawberries. In a bowl, mix the berries with sugar and lemon juice.  With fresh berries, set aside mixture for an hour or more.
In a food processor, combine yogurt and berry mixture, process until smooth.  Freeze in one-gallon ice cream freezer according to the manufacturer's directions.  This recipe is easy and very tasty.

Strawberry Butter

1 cup butter, room temperature
3/4 cup frozen strawberries, drained
3 tablespoons confectioner's sugar

Put butter into blender.  Add remaining ingredients and blend until smooth.  Serve with hot rolls.

Eggplant

TIP:

When Freezing Eggplant Slices for frying, blanch for a few minutes in water with 1/4 cup of citric acid added and  then sandwich between pieces of freezer paper.  This will keep your eggplant from turning an ucky brown color and the slices will come apart without tearing up when you are ready to use them!

Fried Eggplant Slices

1/2 inch thick to 1 inch thick slices of Eggplant (according to preference)
Beaten egg
Salt
Soak peeled eggplant slices in salted water for 1/2 hour and press between paper towels for an additional 1/2 hour to remove any bitter taste
dip eggplant slices in beaten egg and lightly salt.  Pan fry in a little butter until golden brown on both sides and very tender.   Serve as-is or drizzle with honey or syrup.

Southern Deep Fried Eggplant

Peeled Eggplant cut into 1 1/2" square chunks or (french fry style) strips.
Mixture of 1 cup flour to 1 cup cornmeal with about a teaspoon of salt added
Beaten egg
Soak peeled eggplant chunks in salted water for 1/2 hour and press between paper towels in a colander for 1/2 hour to remove any bitter taste.
Dip eggplant in egg, then in flour & cornmeal mixture, then in egg, then flour mixture again and drop into very hot oil.  Fry until golden brown.  Put on paper towels to drain and serve hot.  (strangely enough this is pretty good with ketchup!)

Grilled Eggplant

1/2 cup red wine vinegar or Balsamic vinegar
1/2 cup vegetable oil
1/2 cup honey
lemon pepper
salt
Eggplant

Split Dennison's Italian Eggplants lengthwise, set cut side down  in shallow dish.  Mix all other ingredients and pour over the eggplant.  Allow to marinate at least 1/2 an hour (more is better) and then place on a hot BBQ grill.  Delicious as a side dish with grilled steaks. How do I know?? ;-)

Eggplant Parmesan

Peeled Eggplant Slices
Mozzarella cheese
Grated Parmesan Cheese
Spaghetti Sauce with or without meat
Beaten egg
Olive Oil

Dip Slices in egg (there is no need to soak the slices in this recipe)
Dredge in grated parmesan cheese.  In a teflon skillet fry slices in olive oil (or other vegetable oil) until the cheese is good and brown.  Reduce heat and pour the spaghetti sauce over all the slices.  Simmer for 10-15 minutes (covered) then place a generous slice of Mozzarella cheese on each and cover again and simmer for about 5 more minutes until the cheese melts.
This is delicious just as it is, or you can serve over your favorite boiled pasta.

Baked Eggplant Parmesan

Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups Chunky Tomato Sauce (See recipe below)
1 1/2 cups shredded mozzarella

Directions

Place eggplant slices on a cookie sheet lined with foil or parchment paper. Sprinkle each slice with kosher salt. In about 20 minutes, you should see water droplets form on the tops of the slices. Rinse the slices and dry them thoroughly with a paper towel.

Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Stuffed Eggplant

Preparation: 1 hour
Baking: 30 minutes
Serves: 6

3 MEDIUM EGGPLANTS
1/3 CUP MARGARINE
2 BELL PEPPERS (CHOPPED)
1-2 MED. ONIONS (CHOPPED)
1/4 CUP CELERY (CHOPPED)
1 CLOVE GARLIC (MINCED)
1/2-1 POUND SMALL SHRIMP (CHOPPED)
1/2-1 POUND LUMP CRABMEAT
1/4 CUP PARSLEY
1/2 CUP BREAD CRUMBS
SALT AND PEPPER TO TASTE
PAPRIKA
3 TBL. VEGETABLE OIL

1. Boil whole eggplants in enough water to cover, until soft, approximately twenty minutes. When cool enough to handle, cut in half - lengthwise. See option No. 1 below.
2. Scoop out meat of eggplants leaving a margin of 1/4 inch, being careful not to pierce shells. Reserve shells and chop the scooped out flesh roughly.
3. Melt margarine in large skillet and sauté peppers, onions, celery and garlic until limp, about ten (10) minutes.
4. Add chopped eggplant meat and additional butter if needed, and simmer until meat is softened.
5. Mix in shrimp and cook an additional 8 to 10 minutes.
6. Put shrimp mixture in a large bowl and fold in crabmeat and parsley.
7. Preheat oven to 350 degrees. Cool mixture slightly. Add one quarter cup or more bread crumbs to firm up mixture. Salt and pepper to taste.
8. Stuff Eggplant shells and sprinkle tops lightly with additional bread crumbs and paprika.
9. Brush tops very lightly with oil and bake in oven for thirty minutes.

Note Option: In Lieu of boiling the eggplants. I use this method.
1. Cut the eggplants in half lengthwise and scoop the top surface lightly to remove seeds. Score (diagonally) the top surface lightly and sprinkle with salt. Leave the eggplants to stand on paper towels for 30 minutes. (This removes the tartness of the eggplant). Rinse the eggplants, pat dry and wrap in foil. Bake for 15 minutes in 350 degree oven.

Scalloped Eggplant

1 large eggplant, diced (4 cups)

1/3 cup milk
1 can cream of mushroom soup
1 slightly beaten egg
1/2 cup chopped onion
3/4 cup packaged herb-seasoned stuffing

1 recipe Cheese Topper

Cook diced eggplant in boiling salted water until tender, 6 - 7 min.; drain.  Meanwhile, gradually stir milk into soup; blend in egg.  Add drained eggplant, onion, and stuffing; toss lightly to mix.  Turn into greased 10 x 6 x 1   1/2 in. baking dish.

For Cheese Topper:

Finely crush 1/2 cup packaged herb-seasoned stuffing; toss with 2 T melted butter; sprinkle over casserole. 
Top with 1 cup shredded sharp American cheese. 
Bake at 350 for 20 min. or until hot.
Makes 6 - 8 servings.

Graham Andrew Spring's Curried Eggplant

* 1/4 cup peanut oil
* 3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
* 5 ounces haricots verts or thin green beans, trimmed
* 4 teaspoons minced garlic
* 2 teaspoons minced peeled fresh ginger
* 2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon Thai red curry paste

Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.
add your own note

I added Tofu that I had covered in curry powder and sauteed separately (added with miso mixture step)
used almost a whole regular eggplant not jap.
and added two small Bak choi "heads?"
probably added a litte more ginger and garlic than called for, and about twice the red curry paste. used Jasmin rice.. it was YUM.

Grilled Eggplant with Yogurt Sauce

Heat a grill or gill pan to medium-high. Clean and lightly oil grill. Halve 2 medium eggplants (about 2 pounds total) lengthwise and trim outer edges so halves can lay flat. Brush both sides of eggplant halves with ¼ cup extra-virgin olive oil; season with coarse salt and ground pepper. Grill until tender, 10 to 14 minutes, flipping once. Meanwhile, in a small bowl, combine 1 medium cucumber, halved, seeded, coarsely grated, and squeezed of excess water, ½ cup low-fat yogurt, 2 tablespoons chopped fresh parsley leaves, and 1 to 2 tablespoons fresh lemon juice; season with salt and pepper. Serve eggplant with sauce and lemon wedges, if desired. Serves 4

Basic Roasted Eggplant

Preheat oven to 475 degrees. Cut 3 medium eggplants (about 3 pounds total) into 1-inch pieces; divide between two rimmed baking sheets. Drizzle 3 tablespoons extra-virgin olive oil over eggplant and season with coarse salt and ground pepper; toss to coat and arrange in a single layer. Roast until golden and tender, 25 to 30 minutes, stirring once. Let cool on sheets.
Serves 4

Eggplant Salad with Tomatoes and Basil

In a large bowl, whisk together 3 tablespoons white-wine vinegar and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Add 1 recipe Basic Roasted Eggplant (above), 1 pint (10 ounces) grape tomatoes, halved and 1 cup torn fresh basil leaves, toss to combine. Serves 6


Onions

Baked Onions

This recipe is best when you use the sweetest onions grown in Tennessee...Dennisons Farm's Sweet White Onions!
One Medium White Onion per person
Butter
Salt and Pepper
Worcestershire Sauce
Aluminum Foil

Slice the top (pointed end) off the onions
Peel off any dirty layers of skin, leave the inside layers for a sweeter taste
Slice Onion down almost to the root end to divide in half and then into quarters, but leave the quarters attached at the bottom
Stick slivers of butter into the cuts
Salt and Pepper the onions to taste
Put on a square of Aluminum Foil
Add a splash of Worcestershire Sauce
Tightly wrap the Onions in the foil and place on baking pan in 350 degree oven for 1 hour, OR nestle in the coals of a grill or campfire for 45 minutes to an hour (depending on the size of the onion)
The Onions are done when they are squeezably soft!  Unwrap and eat all except for the outside layers of skin.  They are almost as sweet as candy!

Tomatoes

Okra and Tomato Soup

Cajun or Creole seasoning adds spice to this flavorful okra soup. Serve this soup with cornbread or muffins for lunch, or serve it along with a sandwich or hearty salad for a delicious family meal.

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 green onions, with most of green, sliced
  • 1 small clove garlic, minced
  • 1 rib celery, sliced
  • 2 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 8 to 10 ounces okra, about 3 to 4 cups sliced, fresh or frozen, thawed
  • 1 cup corn kernels (canned or frozen thawed)
  • 1 teaspoon Cajun seasoning
  • dash freshly ground black pepper
  • salt, to taste

Preparation:

In a medium saucepan, heat olive oil and butter over medium-low heat. Add onion, garlic, and celery; sauté, stirring, until celery is tender. Add chicken broth, tomatoes, sliced okra, corn kernels, Cajun seasoning, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until okra is tender. Add salt to taste.
Serves 4.


Tomato Parmesan

Thick Slices of Ripe Tomatoes
Olive Oil
Grated Parmesan Cheese

Sprinkle Parmesan Cheese thickly on the tomato slices, drizzle with Olive Oil.  Place under broiler until the tops are golden brown.

MINI-CHEDDAR CHEESE SOUFFLÉS IN TOMATO SHELLS

Recipe modified from Emeril Lagasse,  2001

6 large firm, ripe tomatoes
Salt
2 tablespoons unsalted butter
2 tablespoons finely chopped green onion
2 tablespoons flour
6 tablespoons heavy cream
6 egg yolks
1/2 teaspoon salt
1/2 teaspoon your favorite Cajun spices
1 cup finely grated cheddar cheese
4 egg whites
Pinch cream of tartar
1 tablespoon finely grated dry jack cheese, parmesan, or romano

Preheat the oven to 400 degrees F.

Cut the upper half from each tomato and scoop out the seeds and pulp. Sprinkle insides of the tomatoes lightly with salt, and invert on paper towels to drain for 20 minutes.

In a small, heavy saucepan, melt the butter over medium heat. Add the onions and cook, stirring, for 2 minutes. Stir in the flour, and cook, stirring, for 3 minutes. Whisk in the cream, and simmer, stirring constantly, for 5 minutes. Remove from the heat and whisk in the egg yolks, salt, spices and cheddar.

In a bowl with an electric mixer, beat the egg whites with a pinch of cream of tartar until stiff peaks form. Fold 1/4 of the egg whites into the cheese-egg yolk mixture. Gently incorporate the remaining egg whites. Spoon the batter into the tomato shells, filling them 3/4 full. Place the tomatoes in a baking dish, and sprinkle 1/2 teaspoon of dry grated cheese over each. Place the tomatoes in the oven and immediately lower the heat to 375 degrees F.

Bake until the soufflés have risen and are golden brown on top, about 20 to 25 minutes (but do not open the door during the baking time).

Remove from the oven and serve immediately.

Chunky Tomato Sauce

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 cans whole tomatoes, (28 ounces each)
1/4 teaspoon dried oregano
Salt and pepper

Directions

1. In a medium saucepan, heat oil over medium heat. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.

Stuffed Baked Tomatoes

2 tomatoes
6 tablespoons ricotta cheese
1/4 cup chopped fresh spinach
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons finely grated
Parmigiano Reggiano cheese

1. Preheat oven to 400F.

2. Cut tomatoes in half crosswise. Combine ricotta cheese, chopped fresh spinach, garlic and thyme.

3. Top each tomato half with about 2 tablespoons ricotta mixture.
Sprinkle Parmigiano Reggiano cheese on top. Bake 10 to 15 minutes.

Serves 4.

Squash

Sautéed Squash

Squash
Onions
Olive or Vegetable oil
Salt and Pepper

Thinly slice onions, and squash.  Place into heated skillet with 1/4 inch of oil.  Let fry, turning frequently until some of the squash and onions are browned.  Add 1/2 cup water and cover loosely.  Reduce heat, Salt generously, pepper to taste, stir occasionally until water is gone and vegetables are very tender.

Italian Sautéed Squash

Squash
Olive or Vegetable oil
1/2 cup Italian seasoned Bread Crumbs
Salt and Pepper

Thinly slice and squash.  Place into heated skillet with 1/4 inch of oil, add bread crumbs.  Let fry, turning frequently until some of the squash and crumbs are browned.  Reduce heat, Salt and pepper to taste, stir occasionally until squash is no longer crisp.

Genora's Famous and Easy Squash Casserole

a bunch of sliced summer squash, yellow or green, to fit your casserole dish
a can of Fiesta Cheese Soup
a stack of Ritz crackers
onion, chopped
pepper
Mix onion, squash and crushed crackers.  Put half in casserole dish.
Add half the soup
Make another layer and top with soup.
Microwave for 20-30 minutes.
There you are.

Notes:  If you add meat, it makes a meal.  Pepper combines with squash to make for spicy leftovers.  You can add salt, but for me the soup and crackers add the salt.  Of course, you can add other things,  like pimientos.

Baked Summer Squash

Makes 6 servings

1 ½ - 2 pounds summer squash (such as zucchini, pattypan, or yellow crookneck squash)
¼ cup olive oil
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon pepper
¼ cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano

Preheat oven to 350 degrees F. Remove stem ends and slice squash cross-wise in ¼ inch thick rounds. Toss with olive oil.

In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash rounds in bottom of a 9 by 12 inch rectangular baking dish, or similar. Sprinkle with half the bread crumb mixture. Arrange remaining squash on top and sprinkle remaining bread crumb mixture.

Cove baking dish with foil and bake in oven for 30 minutes. Remove foil top with herb mixture and bake another five minutes uncovered.

Baked Penne with Squash, Tomatoes and Basil

(Adapted from Cook’s Illustrated)
Serves 6 to 8

Topping
4 slices white sandwich bread, torn into pieces
2 tbsp. unsalted butter, melted

Filling
2 pounds zucchini and/or other squash varieties, halved lengthwise, sliced 1/2-inch thick
Kosher salt
3/4 lb. penne
4 tbsp. olive oil
6 medium shallots, minced (about 1 cup)
4 medium garlic cloves, minced
1/4 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
2 oz. Parmesan cheese, grated (about 1 cup)
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
Ground black pepper
1 pint cherry tomatoes, quartered

For the topping:
Process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.

For the filling:
1. Toss the squash with 1 tbsp. kosher salt and place in a large colander set inside a large bowl to drain, about 30 minutes.
2. Bring 4 quarts of water to boil in a Dutch oven over high heat. Stir in 2 tbsp. kosher salt and the pasta; cook, stirring occasionally  until al dente. Drain the pasta, return to the pot, and toss with 1 tbsp. of olive oil; set aside. Adjust oven rack to the middle position and heat to 400 degrees.
3.  Spread the salted squash evenly over a double layer of paper towels and pat dry with additional paper towels, wiping off any residual salt. Heat 1 tbsp. olive oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes. Transfer to a baking sheet. Add 1 tbsp. olive oil to the pan and return to high heat until smoking; brown the remaining squash and transfer to the baking sheet.
4. Wipe the skillet clean with a wad of paper towels. Add the remaining tablespoon of olive oil and return to medium-high heat until shimmering. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until golden, about 1 minute. Off the heat, stir in the Parmesan, basil and parsley. Season to taste with salt and pepper.
5. Add the sauce, tomatoes and sautéed squash to the pasta; stir gently to combine. Pour the pasta into a 9-by-13-inch baking dish  and sprinkle with the breadcrumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.


Sweet Corn

Grilled Sweet Corn

One Cob of Sweet Corn per person (or more)
Butter
Salt and Pepper

Do Not Shuck the Corn on the Cob!  Peel the outside layers down and remove the silks.  Cut the pointy end off the corn if necessary.
Liberally spread butter on the ear of corn
Sprinkle with Salt and Pepper to taste
Fold the shucks back up over the ear of corn.
Wrap tightly with aluminum foil
Cover with hot coals on grill or campfire.  Let cook for 30 to 45 minutes.  (if you can't cover with coals, be sure to turn the cobs frequently to prevent parching on one side, cook slightly longer)

Peppers

Gazpacho

3 lb. ripe tomatoes, coarsely chopped
1 ½ c. chopped onion
2 c. chopped and seeded cucumber, plus extra for garnish
1 c. chopped red bell pepper
3 cloves garlic, minced
2 slices bread, crusts left on
2 T red wine vinegar
2 T lime juice
1 t sugar
2 t salt
¾ t hot pepper sauce
¾ t ground cumin
2 banana peppers, or 1 can green chiles, optional
up to ½ c extra virgin olive oil

Puree everything but olive oil in food processor.  You will probably have to do this in batches.  Combine pureed ingredients in a large mixing bowl.  Stir in the olive oil.  This is good immediately, but is generally chilled up to overnight.

Serve in bowls, garnished with diced cucumber

Yields 2 quarts, 8 servings as a first course. 

Stuffed Bell Peppers

1 large Bell Pepper per serving
Hamburger (very lean) mixed with your favorite hamburger meat seasonings* and finely chopped onions. (* I recommend Italian seasonings, or lots of dill weed and garlic)  You can also stretch your hamburger meat by using finely diced eggplant, oats, pre-cooked rice, corn, or bread crumbs as a filler in the meat.
Steak Sauce of your choice

Mix your hamburger meat with seasonings and onions and set aside.  Cut off the top surface of the green peppers and using a small paring knife remove the seeds and veins from inside the peppers.  Stuff the meat into the pepper cavities.  Stand the peppers up in appropriately sized baking dish and top each with about a tablespoon of Steak Sauce. (I use a round french white corning ware baking dish...it has tall sides and a tightly fitting lid) Cover tightly and bake at 375 degrees for an hour.

Pumpkin

Pumpkin Stew

2 pounds of stew meat
3 tablespoons canola oil
1 cup water
3 potatoes, peeled, & cut into 1 inch pieces
4 carrots, sliced
1 bell pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 onion chopped
2 teaspoons of salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14-ounce) can diced tomatoes, drained
1 10 to 12 pound pumpkin

Brown the beef in 2 tablespoons of canola oil in a dutch oven. Then stir in vegetables and spices to combine.  Simmer, covered, for 2 hours. Next, stir in bullion granules and tomatoes.

Wash the pumpkin.  Cut out a 6-8 inch hole in the top, saving the top. Clean out the insides and discard.  Place pumpkin in a shallow, sturdy pan. Spoon in stew then replace the top. Brush the outside of the pumpkin with the remaining tablespoon of oil.  Bake at 325 degrees for 2 hours or just until the pumpkin is tender. Do not overcook the pumpkin or it will become too soft and spill-out the stew.  Serve stew from the pumpkin, spooning out chunks of the pumpkin flesh with each serving.  Yield: 8-10 servings.

Pumpkin Ice Cream

2 cups canned pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans, toasted
1/2 gallon vanilla icecream, softened
36 gingersnaps

Combine pumpkin, sugar, salt, and spices, then add pecans.  IN a chilled bowl, fold pumpkin mixture into ice cream.  Line the bottom of a 13x9x2-inch pan with gingersnaps. Top with icecream mixture.  Grease until firm, about 5 hours.  Cut into squares, garnish with whipped cream and pecan halves.  Yield: 18 servings.

Pumpkin Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1/2  can canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 (12 0z.) package butterscotch chips
1 (7 Oz.) jar marshmallow cream
1 cup chopped pecans.
1 teaspoon vanilla

Butter a 13x9x2-inch pan.  In heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin and spices.  Bring to a boil, stirring frequently.  Reduce heat to medium low and boil until mixture reaches 234 degrees on a candy thermometer, stirring constantly (about 25 minutes).  Remove from heat and stir in butterscotch ships until melted.  Add marshmallow cream, nuts, and vanilla.  Mix until well combined.  Pour mixture into buttered pan, spreading evenly.  Cool to room temperature.  Cut into squares.  Keep stored in refrigerator.  Yield: 3 pounds.

Other

Fresh Basil Pesto

Every year we plant basil and every year the plants do so well that we can't use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, we often use Romano which has a stronger flavor. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts.

If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

INGREDIENTS
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste

METHOD
1) Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2) Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

Beet and Beet Green Gratin

This gratin is good hot or cold.

- 2 bunches (6 to 8) beets (preferably one red and one golden or chioggia), with the greens (about 2 pounds beets and 3/4 pound greens)
- Salt to taste
- 3 eggs
- 3/4 cup low-fat milk
- 1 tablespoon extra virgin olive oil
- 2 large garlic cloves, minced
- 1/3 cup chopped chives (1 bunch)
- 2 ounces Gruyere cheese, grated (1/2 cup)
- Freshly ground pepper to taste

1. Roast the beets. Remove from the heat and allow to cool, then cut the ends off, slip off the skins and slice across the equator.
2. Bring a large pot of water to a boil while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the pot of water comes to a boil, salt generously and blanch the greens for about one minute. (You can also steam the greens until they wilt, one to two minutes). Transfer the greens to the ice water, then drain and squeeze out the water. Chop coarsely.
3. Heat the olive oil over medium heat in a medium skillet, and add the garlic. Cook for about 30 seconds, stirring, until fragrant. Stir in the greens. Stir together for a minute, season the greens with salt and pepper, and remove from the heat.
4. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish with olive oil. Beat together eggs, salt (about 1/2 teaspoon), pepper, milk, chives and the Gruyère. Gently stir in the greens and beets. Scrape into the gratin dish. Bake 35 to 40 minutes until set and lightly browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot, warm or room temperature.

Yield: Serves six.

Advance preparation: I usually roast the beets and blanch the greens as soon as I get them home from the market. They will keep in covered bowls in the refrigerator for three or four days. The gratin is then quickly assembled. The baked gratin can be made a day ahead and reheated. Leftovers keep for four or five days and can be cut into small squares or diamonds for terrific hors d’oeuvres or snacks.

Nutritional information per serving: 167 calories; 8 grams fat; 3 grams saturated fat; 118 milligrams cholesterol; 14 grams carbohydrates; 5 grams dietary fiber; 290 milligrams sodium (does not include salt added during cooking); 10 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Lime Coleslaw

  1. 1/3 cup prepared ranch dressing
  2. 3 tablespoons sour cream
  3. 1 tablespoon sugar
  4. 1 teaspoon lime zest
  5. 2 tablespoons fresh lime juice
  6. 1/4 teaspoon salt
  7. 1 (10-ounce) package coleslaw mix (shredded cabbage with carrots, if desired)
  8. 1/4 cup chopped green onion
  9. 1 jalapeño pepper, seeded and chopped (optional)
  10. 1/4 cup chopped fresh cilantro
  1. In a large bowl, whisk together ranch dressing, sour cream, sugar, zest, lime juice, and salt. Add coleslaw mix and remaining ingredients to bowl; tossing to coat. Cover and refrigerate until ready to serve.

Cabbage Sloppy Joes

2T olive oil
2T apple cider vinegar
2T yellow mustard
1 cup ketchup
1 cup BBQ sauce
1/2 medium onion
1 each red and yellow bell pepper thinly sliced
bag of coleslaw mix (or half head med. cabbage shredded)

Mix liquids and set aside. Heat oil in large skillet. Add onions and peppers and saute. Stir in cabbage and cook until slightly wilted. Mix in liquids and stir to combine well. Serve on a bun.

Grandma Mildred's Salad Dressing, from Mildred La Verne Kraner Dennison Wyrick
(1903-1996)

2 eggs or 4 yolks
3 Tablespoons flour
1/3 Cup Sugar
1 teaspoon salt
1/2 t. paprika
1/2 t. dry mustard

1/3 C. vinegar
2/3 C. water
2 T. lemon juice

Beat eggs, flour, sugar and seasonings. Add the rest of the ingredients. Cook slowly and stir constantly until thick and creamy mixture forms.
Beat well.
Pour into a glass jar rinsed of cold water.
Refrigerate

Zucchini Pancakes

Easy to make and very low in calories, these vegetable pancakes make a fine lunch or brunch dish.

6 medium zucchini
3/4 tsp. salt
1 T lemon juice
2 scallions, finely chopped
4 T fresh basil, finely chopped
2 small cloves garlic, minced
4 eggs, lightly beaten
2 T butter
2 T Canola or mild vegetable oil

Shred zucchini, sprinkle with salt and let stand for 5 - 10 minutes to draw off moisture. Squeeze or wring the shredded zucchini in a clean kitchen towel to remove all the moisture you can. Combine the squeezed-out zucchini with the rest of the the ingredients except the butter and oil, mixing well. Heat the butter and oil in a heavy skillet. Spoon the zucchini mixture into the heated skillet, shaping into pancakes. Cook over medium heat until set and light brown underneath. Flip pancakes and finish cooking the other side.

Serve whole or cut into wedges. Sour cream or very fresh plain yoghurt makes a nice accompaniment.

Corn, Tomato and Basil Salad

Yield: Makes 6 servings
Fresh, colorful and simple, this salad is the essence of summer. Even better the second day, by all reports.

6 large ears white corn, husked
5 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup (packed) thinly sliced fresh basil
5 plum tomatoes, seeded, chopped
3 tablespoons balsamic vinegar

Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

Wayve's comment: I might add some fresh chopped peppers and red onion.

Zucchini-Scallion Fritters

3 medium zucchini (about 1 pound), coarsely grated
Coarse salt and ground pepper
1 large egg
2 scallions, finely chopped
½ cup all-purpose flour (spooned and leveled)
½ cup vegetable oil
Sour cream, for serving

Place zucchini in a colander set in the sink and toss with 1 teaspoon salt, let sit 10 minutes, then press out as much liquid as possible.  Meanwhile, in a large bowl, lightly beat egg, then add zucchini, scallions, flour, and ¼ teaspoon pepper and stir to combine.

In a large skillet, heat oil over medium.  In two batches, drop batter in 2 tablespoonful mounds into oil.  With a small spatula or butter knife, gently flatten each mound and fry until browned, 2 to 3 minutes per side.  Transfer to paper towels to drain; sprinkle with salt.  Serve with sour cream.

Seared Rainbow Chard with Leeks

2 (1 lb) bunches rainbow chard or red and green Swiss chard
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large leeks (white and pale green parts only), halved lengthwise and cut crosswise into ¼ inch-thick slices
¾ teaspoon fine sea salt
2 slices bacon, chopped
2 cloves garlic, chopped
3 tablespoons lemon juice

Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into ¼-inch-thick slices.
Stack chard leaves and roll into cylinders.  Cut cylinders crosswise to make 1-inch-thick stripes of leaves.
Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, sauté bacon and garlic for 2 minutes, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
Add chard leaves and continue to sauté, stirring frequently, until wilted – top with lemon juice and stir.
(If greens begin to brown before they wilt, sprinkle with a few drops of water.

Creamy Swiss Chard Pasta

1 lb Swiss chard (green, red or rainbow chard is fine)
2-3 tablespoons olive oil
3 garlic cloves, smashed then chopped
1 pinch of dried, hot red pepper flakes, or to taste
¼ cup onion, diced
1 can (14.5 oz.) Italian style diced tomatoes. Well drained.
½ cup fresh Ricotta cheese brought to room temp.
½ cup milk
1/3 cup fresh shredded Parmesan cheese, at room temp.
8 ounces Fettuccine or favorite pasta, cooked according to package directions
Salt and pepper

1. Wash chard, cut into small pieces. Use stems too, unless very tough.
2. Heat oil in large sauté or frying pan over medium heat, 1–2 minutes.
3. Add chard, garlic, onion and pepper flakes; sauté 1-2 minutes. JUST until softened. (Overcooking makes chard clump)
4. Add tomatoes, cooked pasta, salt and pepper to taste; stir well until heated through.
5. Reduce heat to medium low. Add milk, when warmed, add Parmesan slowly, stirring as you add to evenly melt cheese, increase heat a little if need to melt.
6. Remove pan from heat. Thoroughly stir in Ricotta until warm and creamy.
7. Serve warm.

Bacon Cheddar Cauliflower Fritters

Ingredients
1 medium head cauliflower
5 slices crispy cooked and crumbled bacon
3 scallions sliced thin and diced
1 + 1/4 cups shredded sharp cheddar cheese
1 jalapeno pepper, diced, seeds removed, optional
3/4 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 large eggs
coarse salt and fresh black pepper
vegetable oil, for pan-frying
sour cream and chopped chives or scallions, for garnish

Instructions
Steam the cauliflower until fork tender. Rinse with cold water or place them in a large bowl of ice water. Drain well then lightly mash with a potato masher or fork. Add the mashed cauliflower to a wire strainer or colander placed over a bowl to drain excess water 10 - 15 minutes.
Meanwhile in a small bowl whisk together the eggs, bacon, scallions, jalapeno, 2 tablespoons of the flour and a pinch each of salt and pepper.
Add the drained cauliflower into a large bowl and whisk in the egg mixture, stir in the cheese and the remaining cup of flour, baking powder and season again lightly with salt and pepper.
Cover the bottom of a large nonstick skillet generously with oil and heat over medium heat. Drop rounded tablespoonfuls of batter into the skillet, flatten slightly and cook until golden brown, flip and cook until golden brown on the other side. Remove to paper towels to drain.
Add oil as needed to the pan and repeat until all the fritters are cooked. Serve with sour cream and fresh chopped chives or scallions for garnish.

Creamy Pappardelle with Leeks and Bacon

Ingredients
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2" pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
Kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano

Preparation
Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.

Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

Dennison's Family Farm | (931) 937-8162 | 98 Milner Switch Rd | Elora, TN 37328 | info@dennisonsfarm.com

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