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Asparagus Recipes Asparagus
Guacamole 1 lb. asparagus cut into 1" lengths
3/4
cup water
2 T. plain yogurt
1 T. lemon juice
1 med. tomato, seeded
and chopped
2 T. chopped green onion
1 t. ground cumin
1 clove garlic,
minced
1/2 t. dried oregano
1/4 t. salt
1/4 t. cayenne Combine
asparagus and water in a 2 qt. saucepan. Bring to boil and simmer 8-10 minutes,
or until asparagus is tender. Rinse with cold water and drain. Blot with paper
towels to remove excess moisture. Combine asparagus, yogurt and lemon in a food
processor or blender. Process until smooth. In a medium bowl, combine asparagus
mixture and remaining ingredients. Chill. Serve with raw vegys or tortilla chips. Printable
Recipe Back to top
Asparagus
Sandwich
Courtesy of the Springfield State Journal-Register
1/2 teas.
grated lemon zest
1 Tbsp. fresh lemon juice
2 cloves garlic (minced)
1/8 teas. salt
1/3 cup mayonnaise
1 Tbsp.olive oil
8 squares focaccia
bread, 5 x 5 in. sq. or
puffy pizza crust baked without topping.
1 1/2
cup roasted red bell pepper pieces.
8 ounces fresh mozzarella cheese
(sliced
1/4 in. thick--you may substitute
provolone or Swiss)
16 cooked asparagus
spears
4 slices crisp cooked bacon broken into
3 inch pieces.
Have
ingredients at room temp. Blend the first six ingredients together well and spread
on the smooth side of each square of bread,dividing equally. Add the remaining
ingredients to four slices of the
bread equally and top each with the extra
slice. Cut each sandwich in
half to make two triangles or a total of 8 triangle
sandwiches.
Sandwiches are not meant to be served hot, but may be warmed
slightly. Printable
Recipe Back to top Mother's
Asparagus Luncheon Dish Salt
2 lbs. asparagus
6 T.
butter
4 T. flour (Wondra works well)
1 cup heavy cream
1-2 pinches
of paprika
4 hard-cooked eggs, peeled and sliced
2 cups fresh bread cubes
1 cup coarsely crumbled Ritz crackers
1/2 cup freshly grated parmesan Preheat
oven to 350 degrees. Bring a large pot of salted water to a boil over high heat.
Prepare asparagus by holding bottom half of each spear and gently bending it until
it snaps where it naturally breaks. Discard ends or save for vegetable stock.
Cut asparagus into pieces, add to pot and cook until crisp-tender, 4-6 minutes.
Reserve one cup of the cooking water, then drain asparagus.
Melt
4 T. of the butter in a saucepan over medium low-heat. Add flour and cook, stirring
for two minutes. Whisk in reserved cooking water, then the cream, stirring until
smooth and thick, 8-10 minutes. Add paprika, then season to taste with salt. Layer
asparagus, egg and sauce alternately in a medium baking dish sprayed with cooking
spray, ending with sauce. Sprinkle with bread cubes, cracker crumbs and grated
parmesan. Dot with remaining 2 T. butter. Bake until bubbling and golden, 25-30
minutes. Printable
Recipe Back to top Deep
Fried Asparagus
1/2 cup cornstarch
3/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 egg whites
2/3 cup cold flat beer
3 pounds (2 cups) raw, whole asparagus,
cleaned
Mix all ingredients except asparagus in a bowl with a wire whisk
until well blended. Dip asparagus individually in the batter and deep fry them
in at least 2-inches of peanut oil for 2 minutes or until golden brown.
Yield: About 4 servings Printable
Recipe
Spinach Recipes
Spinach-Apple Salad Toss
together in a large bowl:
1 lb. spinach, washed, dried and broken
3 hard
boiled eggs, chopped
2 Empire apples, unpeeled and chopped
1 red onion
(small) sliced into rings
1/4 lb. bleu cheese, crumbled Dressing:
1 cup mayonnaise
1 cup sour cream Mix together mayonnaise
and sour cream. Pour over salad and toss. Chill several hours before serving. Printable
Recipe Back to top
Rhubarb Recipes 
Rhubarb
Cake 2 cups all purpose flour
1 1/2 cups
sugar
2 t. baking powder
1 t. salt
1/2 t. baking soda
1/4 t. allspice
1/4 t. ground cloves
1/2 cup cooking oil
1/2 cup milk
2 eggs beaten
3 cups chopped fresh rhubarb
Topping:
2/3 cup all purpose flour
1/2
cup packed brown sugar
1 t. ground cinnamon
1/3 cup chilled butter, cut
up
3/4 cup chopped walnuts (optional)
sweetened whipped cream (optional) Preheat
oven to 350 degrees. Butter a 13x9" baking dish and set aside.
In large
mixing bowl stir together the 2 cups flour and the next six ingredients. Make
a well in the center of the dry ingredients and set aside.
In a small bowl
combine oil, milk and eggs. Add to dry ingredients and stir until moistened. Stir
in the rhubarb and spread in prepared dish. Set aside.
In a medium bowl stir
together flour, brown sugar and cinnamon. Using a pastry blender cut in butter
until mixture resembles coarse crumbs. Stir in nuts if desired. Sprinkle evenly
over batter. Bake about 35 minutes or until a wooden toothpick comes out clean.
Serve warm topped with whipped cream if desired. Printable
Recipe Back to top 
Rhubarb
Cream Pie Pastry for 2 crust (9 inch) pie
3 cups rhubarb
cut in 1/4 inch slices
1 1/2 cups sugar
3 rounded Tbsp. Wondra flour
2 eggs Put cut rhubarb in medium sized mixing bowl.
Combine
flour and sugar and stir into rhubarb until well coated.
Break eggs over
mixture and stir until well blended and a heavy syrup is formed. Set aside while
preparing crust.
Pre-heat oven to 450 degrees.
Roll out pastry dough
to form a 9" pie shell.
Put prepared rhubarb mixture into shell.
Roll out remaining dough. Moisten edge of bottom crust. Place top crust on pie,
seal and flute edges. Cut slits in top crust in several places.
Bake at 450
degrees for 15 minutes.
Reduce heat to 350 degrees and bake 30 minutes or
until golden. Printable
Recipe Back to top
Strawberry Recipes 
Fresh
Fruit Dip
1 (8 oz.) pkg cream cheese
1/4 c.
sour cream
1/2 t. vanilla
3 T. sugar
1/2 c. grated white chocolate
1/2 c. whipping cream, whipped
Cream first 4
ingredients and then fold in whipped cream and white chocolate. (Freeze chocolate
before grating.)
Use for dipping sliced or whole strawberries...Delicious! Printable
Recipe
Back to top Addi's
Strawberry Pie 1 (4 oz.) tub whipped cream cheese
1 qt. fresh strawberries (save 1or 2 of the prettiest for decorating the top)
1 c. sugar
3 T cornstarch
whipping cream
1 (9 inch) baked and cooled
pie shell
Spread whipped cream cheese to cover the bottom of cooled pie
shell.
Cover with 1 pint of whole fresh stemmed strawberries cut side down.
Mash remaining pint of strawberries and place in saucepan.
Combine sugar
and cornstarch and stir into mashed berries. Cook until thick and clear, stirring
constantly. Cool.
Pour over berries in pie crust, refrigerate at least 4
hours.
Top with whipped cream and reserved whole berries. Printable
Recipe Back to top
Strawberry
Freezer Jam (uncooked)
2 cups crushed strawberries (do not
puree, should have bits and pieces of fruit)
4 cups sugar
1 box SureJell
Special
tips:
1. Make one batch at a time, never double.
2. Use room temperature
fruit, completely dry on paper towel after washing
3. Reduce quantity of water
used for preparing SureJell from 3/4 to 1/2 cup.*
4. Do not alter other measurements
make sure all are exact, not over or under.
*Ruth's special tip for firm finished
jam.
Stir sugar into fruit thoroughly, making sure all sugar
is dissolved, set aside for 10 minutes; stirring occasionally. While the strawberry/sugar
mixture is setting, prepare the SureJell mixture as follows:
Stir one box
SureJell and 1/2 cup water into small saucepan. Bring to boil, stirring constantly.
Boil and stir one minute. Remove from heat. Stir pectin (SureJell) mixture into
strawberry/sugar mixture, stirring vigorously for at least 5 minutes.
Pour
into clean sterile jars. Let stand at room temperature for 24 hours to set. Freeze.
Printable
Recipe
Blueberry
Recipes Blueberries and Cream 3
pounds fresh blueberries; washed and dried
Stir together:
1 c. Cool
Whip whipped topping
1 c. sour cream
1/3 c. powdered sugar Pour
over blueberries and gently stir to coat. Refrigerate until ready to serve. This
is a favorite 4th of July recipe for our family...easy and delicious! Printable
Recipe 
Blueberry
Buckle Batter:
1/2 c. oleo
1 c. sugar
1 egg
4 c. blueberries
2 c. flour
2 t. baking powder
1/2 t. salt
1/2
c. milk Cream oleo and sugar; add egg and beat well. Mix flour
and remaining dry ingredients. Add flour mixture alternately with milk to the
creamed mixture and stir until smooth. Fold in the blueberries. Pour into greased
13x9x2 cake pan. Sprinkle with topping. Topping:
Blend:
1/2 c. oleo
1 c. sugar
2/3 c. flour
1 t. cinnamon Sprinkle
over blueberry mixture and bake in preheated 350 degree oven 35-40 minutes. Delicious
hot or cold! Printable
Recipe Back to top
Brussels Sprouts
Recipes
Brussels Sprouts with Balsamic, Walnuts and Cranberries
1-2 pounds Brussels sprouts
1/2 cup olive oil
1 cup sugar
3/4 cup balsamic vinegar
1/2 cup dried cranberries
1/4 cup chopped walnuts
Preheat the oven to 375.
Trim the Brussels sprouts and cut them in half. Arrange on baking sheet and toss with the olive oil. Roast in oven until brown, 25 to 30 minutes.
Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until thick & syrupy.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries & walnuts.
Printable
Recipe
Peach
Recipes
 Peach
and Green Tomato Salsa 4 green tomatoes, chopped
2 large
peaches, chopped
6 green onions, sliced
1/2 cup olive oil
1/4 cup
white wine vinegar
2 T. minced fresh cilantro
2 T. Lemon juice
1 T.
liquid from jar of hot peppers in vinegar
1 T. honey
1 t. salt Stir
together all ingredients, cover and chill 1 hour. Great served with grilled ot
fried chicken, fish or pork. Printable
Recipe
Back to top Creamy
Peach Pie
This recipe was given to Ruth by a dear customer
and friend, Mrs. Goodwin..."it's luscious"
Grease 9 " pie pan
Mix
and beat for 2 minutes the following:
1 - 3 oz. cooked type Vanilla Pudding
1 egg
1/2 teas. salt
l/2 cup milk
1 T.Baking Powder
3 T. Tapioca
2 1/2 T. corn starch
Spread in pie pan.
4 cups sliced peaches spread over
batter.
In small bowl mix:
4 oz. softened cream cheese
mixed
with 1/2 cup sugar.
Spoon over peaches. Will be fairly thick.
Mix 2 teas.
sugar and 1 teas. cinnamon and sprinkle over peaches
Bake at 350 degrees for
30 min.
serve warm. Refrigerate any
portions left over.
Printable
Recipe
Back to top "Pickled"
Peach Salad 3/4 cup raspberry wine vinegar
1/2 cup water
6 tablespoons sugar
1 teaspoon salt
6 tablespoons finely chopped
fresh mint
3 tablespoons chopped candied ginger
6-9 fresh peaches, peeled
and sliced
2 cups peeled and thinly sliced cucumbers
1-2 baskets cherry
tomatoes
1 bunch green onions, thinly sliced, including some of the green
stem
lettuce leaves and watercress or other garnish In
a microwave safe bowl, combine vinegar, water, sugar, and salt. Microwave on high
for 3 minutes. Whisk well, making sure that the sugar is dissolved. Add the mint
and ginger. Cool. Line a 9 by 13 baking dish or large bowl with lettuce leaves.
Arrange peaches, cucumbers, cherry tomatoes, and green onion over lettuce. Pour
the dressing over all, tossing gently. Garnish with watercress. Can be served
room temperature, or well-chilled. Printable
Recipe Back to top
Peach
Cream Cake
1 prepared loaf of angel food cake
14-ounce can sweetened condensed milk
1 cup cold water
3 1/2-ounce package
instant vanilla pudding and pie filling
1 teaspoon almond extract
2 cups
(1 pint) whipping cream, whipped
4 cups or more sliced, pared fresh peaches
(about 8 peaches)
Cut cake into 1/4-inch slices. Arrange slices
on bottom of a 9-by-13-inch pan or baking dish.
In mixer bowl, combine sweetened
condensed milk and water; mix well. Add pudding mix and beat until well blended.
Chill 5 minutes. Stir in extract. Fold in whipped cream. Pour half the cream mixture
over cake slices; arrange half the peach slices on top. Repeat layering, ending
with peach slices. Chill 4 hours or until set. Printable
Recipe Back to top Melon
Recipes 
Watermelon
Sorbet 10 c. seeded cubed watermelon
2/3 c. sugar
1 1/2 c. apple juice or cider
1/2 c. lemon juice
Position knife blade
in food processor bowl; add watermelon. Process until smooth and transfer to a
large bowl. Add sugar, apple juice and lemon juice, stirring well.
Pour watermelon
mixture into a 4 quart hand turned or electric freezer. Freeze according to manufacturers
instructions. Pack freezer with additional ice and rock salt and let stand 1 hour
before serving.
Scoop sorbet into individual serving bowls and garnish with
a fresh sprig of mint. Printable
Recipe
Back to top Zucchini
Garden Chowder
This recipe was given to us by our good
neighbor, Mrs. Judy Liehr...its delicious! 2 medium
zucchini,chopped
1 med. onion, chopped
2 T. minced fresh parsley
1 t. dried basil
1/3 c. butter
1/3 c. flour
1 t. salt
1/4 t. pepper
3 c. water
3 chicken boullion cubes
1 t. lemon juice
3 medium sized
tomatoes, diced
1 can (12 oz.) evaporated milk
2 c. fresh corn
1/4
c. grated Parmesan cheese
2 c. shredded cheddar In a dutch
oven or soup kettle over medium heat, saute zucchini, onion, parsley and basil
in butter until vegetables are tender. Stir in flour, salt, and pepper. Gradually
stir in water. Add the boullion and lemon juice; mix well. Bring to a boil; cook
and stir for 2 minutes. Add the tomatoes and corn, cook and stir for an additional
2 minutes. Add the milk; bring to a boil. Reduce heat; cover and simmer for 5
minutes or until corn is tender. Just before serving, stir in cheeses until melted.
Garnish with parsley.
Makes about 2 1/2 quarts Printable
Recipe Back to top Cheesy
Zucchini Dip 3 cups shredded zucchini
2 cups shredded
Cheddar cheese
1/3 cup shredded mozzarella cheese
1 1/2 cups mayonnaise
1/4 cup sour cream
1 cup chopped pecans
1/4 cup finely sliced red
bell pepper
salt and pepper to taste
In a medium
bowl, mix together zucchini, Cheddar cheese, mozzarella cheese, mayonnaise, sour
cream, pecans, red bell pepper, salt and pepper. Chill in the refrigerator at
least 1 hour before serving. Printable
Recipe Back to top Apple
Recipes 
Grandma
Jefferies'
Apple Pudding Cake 1/4 c. butter
1 c. sugar
1 egg
1 t. vanilla
1 c. flour
1 t. baking soda
1 t. cinnamon
1/4 t. ground nutmeg
2 c. chopped or grated apples
1/2 c. chopped walnuts
or pecans
1/2 c. raisins Cream butter, sugar, egg and
vanilla; beat well. Sift dry ingredients and add to creamed mixture. Stir in apples,
nuts and raisins. Bake in greased 8x8 pan at 350 degrees for 30-40 minutes. Topping:
1/3 c. brown sugar
2 T. orange juice concentrate
1 T. butter
Combine in sauce pan over medium heat until sugar is dissolved. Pour over
apple cake and return to oven for a few minutes.
Delicious served warm
with fresh whipped cream! Printable
Recipe Back to top Winter
Squash
Roasted Acorn Squash and Apple Cider Soup
Serves 4
2 acorn squash
6 c. Cider
2 c. vegetable Stock
4 t. honey
4 t. butter (unsalted)
Salt and pepper to taste
Thoroughly
wash outside of acorn squash.
Cut each squash in half and scoop out the seeds.
Place in roasting pan. Drizzle honey over the halves and place a teaspoon
of butter in each one.
Pour apple cider and vegetable stock around squash.
Cover and cook in 400 degree oven for about 1 1/2 hours or until tender.
When cool, scoop out the flesh of the squash and place in a blender. (be
careful not to pierce the skin of the squash) Reserve squash "bowls"
to serve soup in.
Add cooking broth to the squash in blender and puree until
smooth. Strain into a soup pot. Adjust consistency with stock or cider. Season
with salt and pepper.
Ladle into squash halves to serve. Printable
Recipe Back to top
Sweet
Potato
Sweet Potato Souffle
This
recipe is a family favorite and a must for Thanksgiving and Christmas dinner! 5
c. mashed, cooked sweet potatoes
1 c. brown sugar
2 eggs
1/3 c. milk
1 T. vanilla
1/2 c. butter, melted Beat eggs and add sweet
potatoes, brown sugar, milk, vanilla and melted butter. Beat with an electric
mixture unril fluffy. Spoon into buttered casserole. Topping: 1
c. brown sugar
1/3 c. flour
1 c. chopped pecans
1/3 c. melted butter Mix
topping ingredients until crumbly and sprinkle on top of sweet potato mixture.
Bake at 350 degrees for 1 hour. Printable
Recipe Back to top Crock
Pot Roast Pork and Sweet Potatoes
A great meal to come
home to! 3-4 pound pork loin roast
garlic powder,
salt and pepper, to taste
cooking spray
3-4 sweet potatoes, whole Season
pork roast with garlic powder, salt and pepper and brown in skillet sprayed with
cooking spray.
Spray bottom of crock pot with cooking spray and place sweet
potatoes on bottom.
Place pork roast on "rack" of potatoes. Don't
add any liquid!
Cover and cook on high setting for 2 hours, then turn to
low setting for 2-3 hours. (or cook entire time on low setting for 5-7 hours)
Remove roast pork and sweet potatoes to platter.
Reserve juices in crock
pot for gravy if you like. Printable
Recipe Back to top Tomatoes 
Tangy
Marinated Tomatoes 3 large tomatoes, cut into 1/4" slices
and place in shallow dish
Combine in small jar and shake vigorously:
2 T. sliced green onions
1 T. chopped fresh parsley
1 T. chopped
fresh basil
1/4 c. plus 2 T red wine vinegar
1 T olive oil
1/2 t.
salt
1/4 t. sugar
1/4 t. pepper
1 clove garlic, minced
Pour
over tomato slices.
Cover and marinate in refrigerator at least 2 hours. Printable
Recipe
Back to top
Scalloped
Tomatoes
2 medium red bell peppers, halved
4 large tomatoes,
peeled and cut into 1/4" thick slices
1 t. salt
1/2 t. freshly ground
pepper
1 cup Italian seasoned bread crumbs
1/2 cup grated parmesan cheese
1 T fresh thyme leaves
1/2 cup olive oil
Place pepper
halves cut side down on a foil lined backing sheet and bake at 425 degrees for
10 minutes or until skin looks blistered.
Place peppers in a heavy duty zip-loc
bag, seal bag and let stand 10 minutes to loosen skin. Peel peppers, remove and
discard seed.
Sprinkle tomato slices evenly with salt and pepper;sprinkle
1/4 of the bread crumbs in the bottom of a lightly greased 9" deep dish pie
plate or quiche dish and top with 1/4 of the tomato slices.
Sprunkle tomatoes
with 1/4 cup bread crumbs and 1/3 of the cheese. Repeat layer with tomatoes, breadcrumbs
and cheese. Top with roasted peppers, remaining breadcrumbs and cheese; sprinkle
with thyme leaves and drizzle with oil.
Bake at 475 degrees for 30 minutes.
Cool to room temperature or chill to serve.
Printable
Recipe
Sweet
Corn 
Zesty
Corn Salad 4 cups fresh sweet corn cut from the cob (about
8 ears)
1 cup water
1 1/3 cups chopped sweet red pepper
1 cup sliced
celery
1/2 cup sliced green onion
1/2 cup chopped fresh parsley
1/2
cup chopped fresh basil
1/2 cup raspberry wine vinegar
1/4 cup sugar
1 T. olive oil
1/2 t. salt
1/4 t. freshly ground pepper Combine
corn and watere in a medium saucepan and bring to a boil. Reduce heat and simmer,
uncovered, for 15 minutes or until corn is tender. Drain well.
Combine cooked
corn (while still warm), sweet red pepper, celery, green onions, chopped parsley
and chopped basil in a medium bowl.
Combine raspberry wine vinegar, suger,
olive oil, salt and pepper in a small jar and shake well. Pour vinegar mixtureover
corn mixture and toss well. Cover and chill at least 8 hours, stirring occasionally.
Toss gently and bring to room temperature before serving. Printable
Recipe Back to top Jack-O-Salad For
a fun fall salad...great for a potluck or picnic...try this idea: Hollow
out a medium sized pumpkin, keeping the top for a "lid" for your salad.
Be careful not to pierce the skin.
Marinate a combination of vegetables (I
use broccoli, cauliflower, zucchini, summer squash, carrots, black olives and
onions) in your favorite Italian dressing for at least 6 hours. Pour the vegetable
mixture into the pumpkin, replace the lid and you're ready to go! It's a great
hit at Autumn gatherings. Printable
Recipe Back to top Cauliflower
Recipes 
Cauliflower
Salad
Our new "Cheddar Cauliflower" adds a beautiful twist
to this perennial favorite...
1 head iceberg
lettuce, torn into pieces
3 green onions, chopped
1 head Cheddar cauliflower,
cut into bite size pieces
1 1/2 cups Miracle Whip
1/2 cup sugar
1/2
cup parmesan cheese
1 lb bacon, cooked and crumbled
In
large bowl layer ingredients in the order listed.
Let stand in refrigerator
2 hours to overnight.
Toss and serve immediately
Printable
Recipe Back to top | |
Asparagus
Anderson
(this is a one dish meal, my version of New Orleans
Eggs Benedict) Per person:
Start with one slice
of toast; add: a slice of good, tasty breakfast ham, lightly browned in a skillet.
Steam: 6-10 stalks of asparagus until crisp tender. Place this on top of the ham;
top with 2 soft poached eggs. I just add a little salt and pepper to taste-some
like a little cheese sauce or Hollandaise.
Try this for a quick one dish meal,
its always been my family's favorite spring meal...I know I fix it at least 15-20
times during the usual 56 day asparagus season! Printable
Recipe Back to top Pasta
and Asparagus 5 cloves garlic, minced
(or)
1/2 cup fresh or frozen garlic tops, chopped*
1/2 t. crushed red pepper flakes
1/4 c. olive oil or 1 T. butter
1 1/2
pounds fresh asparagus cut into 1" pieces Melt oil or
butter in skillet, saute asparagus, garlic, pepper flakes and salt and pepper
to taste. It will be crisp-tender in about 2 minutes, do not overcook! Cook your
favorite pasta according to directions. Place the asparagus mixture over the pasta
and grate fresh parmesan cheese generously over this delicious dish just before
serving. *garlic tops are available once a year, around strawberry
time and can be frozen for year-round use. Printable
Recipe Back to top Pan
Grilled Oyster Mushrooms and Asparagus
12 thick asparagus
spears
Extra-virgin olive oil
Coarse sea salt
1 pound meaty oyster
mushrooms
1 Tbsp.. garlic butter
(to make this crush a clove of garlic
in the tbsp. of butter)
a few drops lemon juice
parsley for garnish
Slowly heat a large skillet or griddle until very hot; sprinkle it with
coarse
salt. Then brush each asparagus spear with oil and cook on one
side until
charred, then turn and continue cooking until tender, approx.
five minutes.
Meanwhile add the mushrooms with a drop of oil along side the
asparagus and
cook until the mushrooms are nicely browned. Add one
Tbsp.. garlic butter
to the mushrooms and toss while cooking. Add lemon
juice to the asparagus.
Scrape onto a shallow serving plate and garnish
with the parsley. Delicious!
Printable
Recipe Back to top 
Marinated
Grilled Asparagus
1 lb. Asparagus, fresh
3
tbl lemon juice
1/4 cup olive oil
2 clove garlic, minced
1 1/2
tsp dill weed
salt & fresh ground pepper, to taste
Place asparagus
in a casserole dish. Add the rest of the ingredients. Marinate at least 1 hour,
turning often.
Place skewers through the middle of the asparagus. Grill over
hot coals until just crunchy.
Garnish with diced red bell peppers & lemon.
Printable
Recipe 
Roasted
Asparagus with Lemon & Goat Cheese Prep time 10 min. 6 servings
Bake time 20 min Vegetable cooking spray
Freshly ground
black pepper
1 lemon
1/2 cup vegetable broth
2# trimmed asparagus
3 oz. soft goat cheese, crumbled
1 Tblsp. olive oil
1. Heat
oven to 425 degrees Spray a 17 X 11 roasting pan or shallow baking sheet with
cooking spray.
2. Grate enough lemon peel to make 1 teaspoon. Squeeze lemon
to make 1 Tblsp. juice. Set peel and juice aside.
3. Stir asparagus and oil
in prepared pan. Season with black pepper and add broth.
4. Bake 20 minutes
or until asparagus is fork tender -- stirring once.
Top with cheese, lemon
peel and juice. Printable
Recipe Back
to top Broccoli
Recipes Ben's Broccoli Comfort Casserole 1
can condensed cream of chicken/mushroom soup
1 c. salad dressing (such as
Miracle Whip)
2 eggs (slightly beaten)
1 small onion, minced
4 c.
broccoli pieces, steamed until crisp-tender
2 c. cooked chicken, chopped or
shredded)
1 1/2 c. shredded cheddar, divided
1/2 c. buttery cracker crumbs In
2 quart casserole stir together undiluted soup, salad dressing, eggs and onion
until blended; stir in broccoli, chicken and 1 cup cheese. Sprinkle top with cracker
crumbs and remaining cheese. Bake in preheated 400 degree oven 30-45 minutes until
brown and bubbly. Serves 6. Printable
Recipe 
Strawberry
Rhubarb Compote 3 cups thinly sliced rhubarb
1 1/2 cups strawberries, washed and stemmed
1/2 cup sugar
2 T. one minute
tapioca
1 t. grated orange peel
1 c. water Place
rhubarb and strawberries in a lightly buttered baking dish. Mix together sugar
, tapioca and orange peel and mix lightly. Pour water over. Let stand 15 minutes.
Cover and bake in a 375 degree oven for 30-40 minutes, or until rhubarb is just
tender when pierced with a fork. Makes 4 to 6 servings. Delicious served over
vanilla ice cream. Printable
Recipe Back to top Sour
Cream-Rhubarb Bars 1/2 cup white sugar
1 tablespoon
butter or margarine
1 1/2 cups packed brown sugar
1 egg
1 teaspoon
baking soda
1 cup sour cream
1/2 cup chopped nuts
1 teaspoon cinnamon
1/2 cup shortening
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups rhubarb, cut into 1/2 inch pieces Preheat oven
to 350 degrees . Grease and flour 13 x 9 x 2 inch pan.
Mix sugar, nuts, melted
butter and cinnamon until crumbly and set aside.
In a separate bowl, cream
together brown sugar, shortening and egg.
Add flour, soda and salt to creamed
mixture alternately with sour cream. Lastly, stir in rhubarb.
Pour mixture
into pan and sprinkle with reserved topping.
Bake at 350 degrees F for 45
to 50 minutes.
Cut in squares and serve warm or cool. Printable
Recipe
Back
to top
Cherry Recipes
Frosted
Cherry Squares
A family favorite that Ruth is famous for!
Filling:
5 cups fresh sour cherries
(pitted)
l 1/2 cups sugar
4 Tbls. cornstarch
1/4 teas. salt
Mix
sugar, cornstarch and salt in saucepan, stir in cherries. Cook
over medium
heat, stirring constantly until thick and smooth, about 7
minutes.
Cook
to lukewarm while preparing dough.
Crust (dough)
2/3 cup
milk
1 teas. sugar
1 pkg. Fleischmann's Active Dry Yeast
1/4 cup very
warm water
4 egg yolks slightly beaten
4 cups sifted flour
2 sticks
Fleischmann's Margarine
Scald milk; add 1 teas. sugar; cool to lukewarm.
Dissolve yeast in very
warm water; add to milk mixture. Stir in beaten egg
yolks. Measure
flour in large bowl. Cut margarine in flour using pastry blender,
(or
two knives) until mixture resembles coarse meal. Stir in yeast and milk
mixture; blend thoroughly, dough will be soft and moist. Divide dough
in half.
Roll one half out on floured board to fit in bottom of jelly
roll pan, overlap
edges. (16" X 10") Spread with cooled cherry filling.
Roll remaining
dough large enough to cover cherry filling. Seal edges,
snip top to allow
steam to escape. Cover and let rise in warm place,
free from draft, about
an hour. Bake 375 F. 35 minutes. Frost with
confectioner's sugar icing.
Extra good when served warm for breakfast with a cup of fresh brewed
coffee. Printable
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Back to top Blackberry
Recipes
Addi's
Blackberry Stars 1 15 oz. package refrigerated
pie crusts
1/3 cup water
1/2 cup sugar
2 T. cornstarch
2T. butter
1 pint fresh blackberries
3 oz. cream cheese, softened
2 T. butter, softened
1 t. vanilla
1 c. sifted powdered sugar Unfol
piecrusts; press out fold lines with a rolling pin on a lightly floured surface.
Cut pie crusts with a 2 1/2" star shaped cutter and fit into lightly greased
miniature muffin pans.
Bake at 350 degrees for 8 minutes or until golden.
Remove from pans and cool on wire racks.
Bring 1/3 c. water and next four
ingredients to a boil in a saucepan over medium heat. Boil, stirring constantly,
1 minute, remove from heat.
Mix together cream chese and next 3 ingredients
with electric mixer at medium speed.
Spoon blackberry mixture into "star"
shells; pipe or dollop with cream chese mixture.
Yield: 24 tarts Printable
Recipe Back to top 
Blueberry
Lemonade 1/3 cup fresh lemon juice (about 4 small lemons)
2 cups water
2 cups fresh bluberries
1/2 cup sugar
Garnish: lemon
slices Process first four ingredients in a blender until smooth,
stopping to scrape down sides. Pour mixture through a wire mesh strainer into
a pitcher discarding solids. Serve over ice; garnish with lemon slices. Printable
Recipe Back to top 
Fourth
of July Cake 1 pkg. white cake mix
1 (8
oz.) nondairy whipped topping
1 c. blueberries (1/2 pt.)
1 qt. strawberries,
halved Prepare and bake cake in rectangular
pan. Cool. Frost cake with nondairy topping. Use blueberries for the stars, placing
them with their star shaped calyx up. Make 7 strips of strawberries for the stripes.
I also have been known to use sliced bananas that have been dipped in lemon
juice to keep them from turning brown, for the white stripes between the strawberries. Printable
Recipe Back to top Blueberry
Muffins
For a breakfast treat, mix the dry ingredients
the night before and stir in the wet ingredients just before baking. 1
1/2 cups all-purpose flour
1/2 cup sugar
2 t. baking powder
1/2 t.
salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
3/4 cup fresh blueberries
Stir together first four ingredients in a large bowl;make a well in center
of mixture.
Stir together egg, milk and oil until blended. Add to dry ingredients,
stirring until just moistened.
Fold in blueberries.
Spoon batter into
lightly greased muffin pans, filling 2/3 full.
Bake at 400 degrees for 18-20
minutes.
Yield: 1 dozen Printable
Recipe Back to top
White Peach Sorbet White peaches
have flavor and perfume like no others. Let them ripen juicily and capture summer
on a spoon. 1 cup sugar
1/2 cup water
Juice of
1 lemon
1 pound peeled, pitted peaches
In a small saucepan, combine
sugar, water and lemon juice. Bring to a simmer over high heat. Remove from heat.
In a blender, combine peaches and sugar syrup. Puree until smooth. Strain through
a fine sieve. Process the fruit mixture in an ice cream maker. Serve soft or freeze
until firm. Makes about 2 cups. Printable
Recipe Back to top Warm
Peachy Chicken Salad Salad:
1 T. olive oil
1 lb. boneless,
skinless chicken breast halves
4 cups mesclun mix salad greens
2 T. extra-virgin
olive oil
2 medium peaches (at room temperature) peeled, pitted and cut into
wedges
Fresh ground pepper, to taste
Vinaigrette:
1 med. peach,
peeled, seeded and chopped
2 T. fresh lemon juice
1 T. rice vinegar
1 t. honey
1/2 cup fresh blueberries
fresh ground pepper, to taste Brush
chicken breasts with olive oil over medium coals turning occasionally until lightly
browned and thoroughly cooked. Transfer to a plate and keep warm.
Meanwhile,
prepare the vinaigrette; place all vinaigrette ingredients in a blender and puree'.
Taste, adjust seasoning and set aside.
In a large bowl toss the greens with
the extra-virgin olive oil and a dash of salt. Arrange on four salad plates.
Diagonally slice chicken breasts into 1/2 onch wide strips and place on top of
greens. Arrange peach wedges next to chicken. Drizzle with vinaigrette. Sprinkle
with freshly ground pepper and top with blueberries. Serve immediately while chicken
is still warm. Printable
Recipe Back to top Aunt
Grace's Peach Cake In a 9x11 dish melt 1 stick of butter,
Mix:
1 cup flour
1 cup sugar
3/4 cup milk
1 1/2 t. baking powder
Pour mix over melted butter, do not stir. Place 3 cups peaches, peeled and sliced,
on top of batter.
Sprinkle one cup sugar on top of peaches.
Bake 1 hr.
at 325 degrees...or until brown.
(batter rises over fruit)
Delicious warm
over vanilla ice cream! Hint: I use a little less sugar on
top of the peaches depending upon their ripeness. I someties mix in some cinnamon
as well. This recipe works with many fruits for a quick and easy dessert. Printable
Recipe Back to top Peach
Tango 1/2 to one cup milk (see below)
2 cups peeled and
diced tree ripe peaches
l Tablespoon honey (optional can substitute powdered
sugar)
2 drops almond flavoring (optional)
1 pint vanilla ice cream
According to thickness of shake desired, put 1/2 to one cup of milk
in blender. Add peaches. Add honey ( or powdered sugar) and almond extract if
desired. Add ice cream; whizz it. Serve at once or chill for later use. Makes
four 10-ounce servings. Printable
Recipe Back to top Fresh
Peach Kuchen
2 pounds ripe peaches peeled and sliced
(sprinkle and toss with 2 Tbls. lemon juice to prevent darkening)
Batter:
1 1/2 cup all purpose flour
1/2 cup sugar
2 t. baking powder
1/2 t. salt
2 eggs
2 T. milk
1 1/2 T. grated lemon peel 1/4 cup
butter or margarine (melted)
Sift flour, sugar, baking powder and salt.
In large bowl, using fork, beat eggs with milk and lemon peel, then add flour
mixture and melted butter.
Mix with fork one minute. (Do NOT over mix!)
Butter a 9 inch springform pan, turn batter into pan and spread evenly. (At this
point Kuchen may be refrigerated several hours or until 1/2 hour before baking
or 1 hour before serving.)
Toppings:
1/4 cup sugar
1/2 teas. cinnamon
1 egg yolk
3 Tbls. dairy sour cream
Drain peach slices, arrange
on batter like spokes in a wheel, then fill in center.
Sprinkle with first
two topping ingredients. (sugar-cinnamon)
Bake 25 minutes.
Remove Kuchen
from oven and with fork beat the egg yolk and sour cream and pour over peaches.
Bake 10 min longer then cool on wire rack.
To serve, remove side of
springform pan cut into wedges and serve warm with whipped cream or ice cream.
Printable
Recipe Back to top
Zucchini Recipes 
Zucchini-Vegetable
Salad 2 small zucchini, sliced
2 small yellow summer squash,
sliced
2 sticks celery, chopped
1 green pepper, chopped
1 red onion,
chopped
1 can kidney beans
1 can veg-all
Mix above together in heatproof
bowl. Sauce:
1 c. sugar
1/2 c. vinegar
2 T. flour
(I prefer Wondra)
2 T. prepared mustard
1 clove garlic, pressed
dash
each salt and pepper
Heat to boiling and pour over vegetable mixture, toss
and cool. Improves with age! Printable
Recipe Back to top Zucchini
Pineapple Bread 4 eggs
1 1/2 cups white sugar
2
teaspoons vanilla extract
1 cup vegetable oil
1 1/2 teaspoons ground
cinnamon
3/4 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple,
drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon
salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
Combine flour, baking powder, baking soda, and salt.
In a large bowl,
mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini.
Stir flour mixture into zucchini mixture. Pour batter into two greased and floured
9 x 5 inch loaf pans.
Bake at 350 degrees for 1 hour. Cool on wire racks.
Printable
Recipe Back to top 
Zucchini
Casserole 4 ounces herb-seasoned croutons
1/2 cup melted
butter
5 small zucchini, sliced and steamed till crisp-tender
1 cup carrots,
grated
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup sour
cream Preheat oven to 350 degrees. In a small bowl toss croutons
and melted butter. In a separate bowl combine zucchini, carrots, soup and sour
cream. Spread 1/2 of the crouton mixture into a 9x12 inch baking dish. Spread
the vegetable/sauce mixture on top of the croutons and sprinkle the remaining
croutons on top.Bake in preheated oven for 30 minutes. Printable
Recipe
"Not"
Fried Apples
(like they serve at Cracker Barrel)
2
cups apple cider, plus
1/2 cup apple cider
4 large golden delicious apples
with peel, cut 1/2 inch wedges
3 tablespoons cornstarch
1 teaspoon pumpkin
or apple pie spice
4 tablespoons sugar
2 T. butter
In
a medium skillet, combine the 2 cups apple cider and sliced apples.
Simmer
gently until apples are fork tender but not mushy, turning apples frequently.
In a bowl, whisk together the remaining 1/2 cup apple cider, cornstarch, apple
or pumpkin pie spice and sugar until smooth.
Whisk mixture into hot apple
cider in skillet, add 2 T. butter and cook, stirring constantly on medium high
heat until it bubbles and becomes thickened and smooth.
Pour thickened mixture
over apples and serve.
Printable
Recipe
Cinnamon-Spiced
Apple Cider
Makes 16 servings (1/2 cup each)
3 tart red apples, peeled and thinly sliced
2 quarts apple cider
2 cinnamon
sticks
6 whole cloves
Whipped cream (optional) Nutmeg (optional)
Place the apples in an electric slow cooker. Add the cider and the cinnamon. Cover
and cook on LOW until the cider is hot and the apples are tender, about 4 hours.
Serve mugfuls with slices of apple. Top with a dollop of cream and a pinch of
nutmeg, if you wish.
Printable
Recipe Back to top Caramel
Apple Cider
A sweet warm-up for after a brisk walk.
Makes 1 serving
Ingredients:
1 cup apple cider
1 teaspoon
caramel syrup
1 tablespoon whipped cream
Preparation:
Heat the apple
cider - I usually heat it for a minute on high in the microwave. Add the caramel
syrup; top with a squirt of whipped cream.
Printable
Recipe Back to top
Apple
Bleu Cheese Slaw
Red Delicious or Empire apples cored
and thinly cut julienne style
1/4 cup thinly sliced red onion
1/4 cup
dairy sour cream
1/4 cup mayonnaise
3 tablespoons chopped parsley
1 ounce crumbled bleu cheese
1 tablespoon lemon juice
1/4 teaspoon sugar
Salt and Pepper
Combine all ingredients; mix well. For optimum flavor,
refrigerate 6 hours or overnight. Printable
Recipe Cabbage
Recipes
Harvest Cabbage and Apples with Bacon 1/2
pound bacon strips, halved
1 large head cabbage, cored and shredded
2 large Empire apples, cored and sliced
1 large onion, chopped
2 tablespoons
honey
2 tablespoons fresh lemon juice
1/2 cup red wine
Salt and
pepper
Cook the bacon strips until crisp. Remove and reserve. Remove
all but 4 tablespoons of the bacon fat from the pan and add the cabbage. Cook
over medium heat for about 10 minutes. Stir in the remaining ingredients and simmer,
covered, for about 1 hour. Season to taste with salt and pepper. Just before serving,
sprinkle with the reserved bacon. Printable
Recipe Back to top
Balsamic Roasted Tomatoes
2 lb. grape tomatoes
2 Tbsp. olive oil
1/4 tsp. sea salt
1/4 tsp. fresh ground black pepper
2 Tbsp. balsamic vinegar
1/4 cup chopped, fresh flat leaf parsley
Preheat oven to 325.
Toss tomatoes, olive oil, salt and pepper together in a large glass baking dish (I use a 9×13 dish). Roast tomatoes for 15-20 minutes or until the tomatoes begin to burst. Lightly toss with vinegar and parsley and serve warm or cold.
Printable
Recipe
Eggplant 
Ratatouille
2 c. zuchinni, sliced
2 c. cubed, peeled eggplant
1 green pepper cut into strips
1 medium red onion, sliced and seperated
1/4 - 1/2 c. french dressing
2 c. cherry tomatoes
Combine all vegys
(except the cherry tomatoes) and dressing in skillet cover and cook over low heat
10-15 minutes. Stir in the cherry tomatoes the last 2 minutes.
Delicious served
hot or cold! Printable
Recipe Back to top
Green Beans
Country Green Beans
This crock
pot green bean recipe tastes much like the pressure cooked green beans I loved
as a child.
1/4 pound salt pork or leftover
baked ham
2 pounds fresh green beans
2 medium tomatoes
1 medium onion,
sliced
2 c. beef boullion
1/2 t. salt
1/2 t. sugar
1/4 t. pepper
Dice salt pork or leftover ham and spread over bottom of crock pot. Wash
and trim beans; place in pot over pork.
Peel and cube tomatoes and place on
top of beans; add the onion slices. Combine boullion with remaining ingredients
and pour over all. Cover and cook on high for 3-4 hours or until beans are tender.
Printable
Recipe Back to top
Garlic
 Roasted
Garlic Cut 1/3 off the top of a whole unpeeled
head of garlic. Place in a small baking dish, drizzle with a little olive oil,
cover with foil or a lid and bake in a 400 degree oven until cloves feel soft
to the touch, about 30-45 minutes. Squeeze the roasted garlic out of the peelings
to use in cooking or as a cracker spread. Printable
Recipe Back to top
Frogmore
Stew 
To
serve 4:
The yucky Stuff (broth)
1 c. catsup
1 c. cooking oil
1 c. vinegar
1 large bell pepper (coarsely chopped)
1 pkg. crab boil seasoning
lots of salt and pepper (broth should be very salty)
water (to cover)
The Good Stuff (per person)
1/4 lb. fresh shrimp (shell on)
3-4 new
potatoes (golf ball size)
3 pearl onions
2 2" lengths kielbasa
1/4 lb. chicken tenders
1 ear fresh sweet corn (halved) To
cook:
In a large pot (we use our turkey fryer) place all ingredients for the
broth with enough water to cover "the good stuff" once it is added.
Bring this mess to a hard boil; add potatoes and hard boil for 5 minutes; add
onions, chicken and kielbasa and hard boil for 5 minutes; add corn and hard boil
for 5 minutes; add shrimp and hard boil for 5 minutes. Turn off heat source; put
lid on pot and let sit for 5 minutes. Drain off liquid (we use a strainer basket)
and dump contents onto a paper covered picnic table. Dig in and enjoy! Printable
Recipe Back to top |
