Jalapeno-Chili Cornbread topped with fresh tomatoes and basil
Ingredients:
6 jalapeno peppers
3 slices bacon 1/4 inch dice
2 eggs
1 cup canned cream corn (You use regular corn if you want it to be a little healthier)
1 cup sour cream
1/4 cup grape seed or corn oil
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/3 cup sugar
2 Tablespoons baking powder
1 Teaspoon salt
2 Tablespoons chopped cilantro
1/4 cup onion (green if available)
1 tomato sliced
Fresh basil
Directions:
Preheat oven to 350 , lightly grease muffin tin (or use a cast iron pan). Place jalapeno peppers on baking sheet and roast in the oven for 20 minutes or until their skins darken. Leave oven on and transfer peppers into a bowl and cover with plastic wrap for ten minutes to help loosen their skins. Peel, deseed and cut in 1/8 inch dice. Saute' bacon in frying pan on medium heat for 5 minutes or until crispy. Drain on paper towel. Combine eggs, corn, sour cream and oil in large bowl. In another bowl combine flour, cornmeal, sugar, baking powder and salt and add flour mixture all at once to the corn mixture then mix until just combined. Stir in jalapenos, bacon, cilantro and onions. Pour batter into muffin tins or cast iron frying pan and bake in oven for 30-40 minutes until golden brown. Remove and let rest for 10 minutes. Cut into an open faced sandwich and top with a fresh tomato, salt, pepper and fresh basil.
Spring Vegetable Pasta Salad
Ingredients:
Dressing:
1/2 cup sherry vinegar
1 Tbsp Dijon mustard
1 Tbsp raw honey
1 Large shallot, minced
2 cloves garlic, boiled for 1 minute and minced
dash of sea salt
Pinch of fresh ground pepper
1/2 cup heavy cream
1 1/2 cups olive oil
Salad:
1/2 cup green olives, sliced
1 head of broccoli, chopped and blanched
1 sweet potato, roasted and diced
1 bunch radishes, sliced
1 bunch green onion, minced
1 bunch spinach or any spring greens, julienne and blanched
2 cups peas, cooked
12 oz pasta, cooked and lightly oiled
1 cup pecans, lightly coated with olive oil, salt and pepper and toasted
Instructions:
Whisk dressing ingredients except the oil until well combined. Whisk in the oil slowly. Combine the pasta with some of the dressing - be generous. Gently toss in vegetables. Sprinkle with pecans and serve.
Farmers' Market Stir-Fry Wrap
Serves 4:
2 TBSP extra virgin olive oil
2 TBSP minced garlic
1/2 cup fresh orange juice
1/4 cup Rice wine vinegar
2 1/2 cups water
2 tsp salt + more to taste
1 cup thinly sliced carrots
4 cups shredded asian greens-bok choy, flowering cabbage, baby spinach, tatsoi, etc.
2 bunches red chard
Since stir-fry is a quick cooking method, it makes it easier to have everything cut and measured before you start heating any of your pans. This dish can be made using two woks or two large saute' pans.
Directions
1. Begin by adding two cups of water to one of the pans and place over high heat. In the second pan, add 1/2 cup of water, olive oil, and place over high heat as well.
2. Once the water begins to simmer, add the red chard to the pan with the 2 cups of water bring to a boil. This is called hard blanching. After about 4 minutes turn the leaves over, add the vinegar to the pan, and cook for an additional two minutes.
3. While chard is blanching, add the carrots to the second pan and blach for about 3 minutes then add in the orange juice, garlic, and salt. Stir this through and add the Asian greens. The greens will begin to cook through and absorb the flavor of the salt and juice.
4. Continue cooking the vegetables for about 6 minutes or until the greens become tender. Remove both pans from the heat.
5. To make the wraps, briefly dip the red chard in a bowl with iced water. This is called shocking the vegetables and stops the cooking process and makes the leaves easier to handle. Spread one of the leaves out on your work surface and remove the fibrous stem with a knife. Take a small portion of the stir-fry from its pan and place it in the center of the wrapper. Roll this up like a burrito and repeat. The sauce left at the bottom of the pan works great as a garnish or dipping sauce.
Fresh Strawberry Pie
Ingredients:
Curst
1. box of refrigerated pie crusts, softened as directed on box
Filling
3 pints (6 cups) fresh strawerries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
4 to 5 drops red food color, if desired
Topping
1 cup sweetened whipped cream
Directions
1. Heat oven to 450F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2. Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constanly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
3. Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
4. Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.
Grilled Vegetable Medley Packets
Ingredients:
2 ears fresh sweet corn, husks removed, each cut into 4 pieces
4 Small (new) red potatoes (about 1/2 lb.), each cut in half
2 Carrots, cut diagonally into 1 to 1 1/4-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 Medium onion, cut into thin wedges
1/4 cup butter, melted
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Heat grill. In large bowl, combine corn, potatoes, carrots, zucchini and onion. In small bowl, combine all remaining ingredients; mix well. Pour butter mixture over vegetables; toss to coat. Cut four 8 x 12-inch pieces of heavy-duty foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
2. When ready to grill, place packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 25 to 35 minutes or until vegetables are tender.
3. To serve, open packets carefully to allow steam to escape.
Triple Berry Pie
Ingredients:
1 package of refrigerated pie crusts, softened as directed on package
1/12 cups sugar
5 Tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh or frozen (thawed and drained) blackberries
2 cups fresh or frozen (thawed and drained) raspberries
2 cups fresh or frozen (thawed and drained) blueberries
1 tablespoon milk
2 teaspoons sugar
Directions:
1. Heat oven to 450F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
2. In large bowl, stir together 1 1/2 cups sugar. the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
3. Place pie on middle rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375F. cover edge of crust with strips of foil to prevent excessive browning. Bake about 40 to 45 minutes or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.
Baked Pumpkin
Ingredients:
4 tablespoons of butter.
2 medium eggs.
2 cups of pumpkin.
1 cup of sugar.
1 cup of milk.
½ cup of flour.
1 teaspoon of vanilla.
Pinch of salt.
Pinch of baking soda.
Cinnamon.
Preparation Instructions:
Preheat oven to 450°F.
Put the butter in a pan and melt.
Put the remaining ingredients except cinnamon in a blender and blend until smooth.
Pour into the melted butter and sprinkle top with cinnamon.
Bake for about 30 minutes.
Serve.
Pumpkin Cheesecake
Ingredients:
One 9-inch pie shell.
6 ounces of cream cheese, softened.
¾ cup of cooked pumpkin.
2 medium sized eggs.
1 ½ cups of sugar.
¼ cup of flour.
½ teaspoon of ground nutmeg.
½ teaspoon of ground cinnamon.
Preparation Instructions:
Preheat your oven to 350°F (175°C).
Beat the cream cheese, eggs and sugar together until the mixture is smooth.
Add the pumpkin.
Stir in the flour, nutmeg, and the cinnamon. Beat well.
Pour into the pie shell and bake for one hour.
Pumpkin Bread
Ingredients:
2 medium eggs, beaten.
2 ½ cup of flour, sifted.
1 ½ cup Wheat Chex or similar breakfast cereal.
1 ¼ cup of brown sugar.
1 cup of canned pumpkin.
¾ cup of dark raisins, coarsely chopped.
½ cup of milk.
¼ cup of vegetable oil.
2 ½ teaspoons of baking powder.
1 teaspoon of salt.
½ teaspoon of baking soda.
½ teaspoon of cinnamon.
¼ teaspoon of nutmeg.
Preparation Instructions:
Preheat oven to 350°F (175°C).
Sift together the flour, baking powder, salt, baking soda and spices.
Combine the eggs, milk, oil, pumpkin and brown sugar.
Stir in cereal and dark raisins.
Add the dry ingredients.
Stir until moistened.
Turn into a greased pan.
Bake for 60 minutes.
Allow to cool for 15 minutes.
Remove from pan.
Serve.
Pumpkin Waffles
Ingredients:
1 medium egg.
¾ cup of canned pumpkin.
¾ cup of milk.
½ cup of flour.
3 teaspoon of butter.
1 teaspoon of baking powder.
½ teaspoon of salt.
Preparation Instructions:
Beat the egg until light and fluffy.
Mix together with the other ingredients to form batter.
Bake the batter in a hot waffle iron.
Serve as desired.
Nutty Wild Rice Salad with Kiwifruit and Red Grapes
INGREDIENTS (Nutrition)
2 1/2 cups chicken stock
1 cup wild rice
3 tablespoons lemon juice
2 teaspoons olive oil
2 teaspoons honey
2 kiwis, peeled and diced
1 cup seedless red grapes, halved
1 1/2 tablespoons toasted, chopped pecans
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DIRECTIONS
Place broth in a medium saucepan, and bring to a boil. Add rice, reduce heat to low, and simmer, covered, for 45 minutes, or until tender. Drain excess liquid, cover and let cool.
Whisk together lemon juice, oil, and honey in a small bowl until honey is dissolved. Season with salt and pepper.
Place cooled rice in a salad bowl, along with kiwi, red grapes and pecans. Add dressing, and gently toss.
Blackberry Cobbler
6 to 8 cups fresh or frozen blackberries*
1 1/2 cups sugar
1/2 cup all-purpose flour
2 tablespoons fresh squeezed lemon juice
1 to 2 tablespoons blackberry liqueur, optional
Biscuit Topping (see recipe below)
Vanilla ice cream
* The amount of blackberries used depends on the size of your pan. If using a Cast-Iron Skillet, use 6 cups — 13x9-inch baking dish, use 8 cups.
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (this is to catch the blackberry juice that usually boils over from the baking dish or skillet).
If using fresh blackberries, wash, stem, and drain blackberries.
In a large bowl, combine sugar, flour, blackberries, lemon juice, and blackberry liqueur. Pour into prepared baking dish or skillet.
Bake, uncovered, 15 to 20 minutes or until hot and bubbly. When blackberry mixture is hot, remove from oven and spoon Biscuit Topping mixture onto the top in 10 to 12 large spoonfuls. Return to oven and bake another 20 to 25 minutes or until biscuits are lightly browned and a toothpick inserted in the center of one of the dumplings comes out clean.
Remove from oven and cool on a wire rack for at least 10 minutes before serving. Serve either warm or room temperature. To serve, top with vanilla ice cream.
Makes 10 to 12 servings.
Blackberry Cream Pie
Pastry for 9-inch one crust pie
4 cups blackberries, fresh or frozen*
2 eggs, lightly beaten
1/3 cup sugar
4 tablespoon all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup heavy cream**
* If using frozen berries, thaw and drain all juice before mixing.
** Sour cream may be substituted.
Preheat oven to 400 degrees F. Prepare pie pastry; line pie plate with pastry. Place blackberries in unbaked pastry shell.
In a large bowl, combine eggs, sugar, flour, salt, vanilla extract, and cream; pour mixture over the blackberries.
Bake for approximately 30 to 40 minutes or until the crust is nicely browned and the filling is set. Remove and oven and let cool slightly. Best served slightly warm.
Simple Pecan-Green Bean Casserole
Ingredients
1 cup French fried onions, crushed
1/2 cup Japanese breadcrumbs (panko)
1/2 cup chopped pecans
Buttermilk White Sauce
Simple Blanched Green Beans
1 cup finely chopped jarred roasted red bell peppers
Preparation
1. Preheat oven to 350°.
2. Place French fried onions, Japanese breadcrumbs, and chopped pecans in an even layer in a 15- x 10-inch jelly-roll pan. Bake 8 to 10 minutes or until toasted, stirring after 5 minutes.
3. Prepare Buttermilk White Sauce and Simple Blanched Green Beans as directed. (Do not plunge beans into ice water.) Gently toss together green beans and roasted red bell peppers, and spoon onto a serving platter. Top with Buttermilk White Sauce, and sprinkle with toasted pecan mixture.
Cucumber Salad Recipe
INGREDIENTS:
4 medium cucumbers, thinly sliced
1/2 cup vinegar
1/4 cup cold water
2 tablespoons chopped dill
3 tablespoons sugar
1/2 teaspoon salt
dash pepper
PREPARATION:
Combine sliced cucumber with all other ingredients; cover and refrigerate for 2 to 3 hours before serving.
Marinated cucumbers recipe serves 4 to 6.
PICKLED BEETS AND CUCUMBERS
Amount Measure Ingredient — Preparation Method
— — — — — — — — — — — — — — — — — — — — — — — — — —
34 oz Canned sliced beets,
-undrained
2 t Whole pickling spices
2/3 c Sugar
2/3 c White vinegar
1 lg Cucumber, cut into
-1/4-inch slices
1 md Onion, thinly sliced
1. Drain beets and reserve 2/3 cup liquid.
2. Tie pickling spices in a piece of cheesecloth.
3. Combine beets, sliced cucumber, onion, reserved liquid, sugar, vinegar
and cheesecloth bag in a deep, 2-quart, heat-resistant, non-metallic
casserole.
4. Heat, covered, in Microwave Oven 12 minutes or until mixture boils. Stir
occasionally.
5. Chill to marinate.
6. Remove pickling spices before serving.
Roasted new potatoes with onions and garlic
Amount Measure Ingredient — Preparation Method
— — — — — — — — — — — — — — — — — — — — — — — — — —
1 Head of garlic
3 medium Onions — halved and sliced
into thin half moons
8 medium New potatoes — cut in half
1/3 cup Stock
Salt and pepper to taste
1 tablespoon Butter
Preheat the oven to 400. Separate the head of garlic into cloves and peel.
Scatter the cloves and the onion slices on the bottom of a baking dish that
will hold the potatoes in a single layer. Place the halved potateos, cut side
down, on the bed of garlic and onions. Pour in enough stock to come about one
quarter of the way up the sides of the dish. Sprinkle salt and pepper evenly
over all, then dot with butter. Bake, uncovered, for one hour, or until the
potatoes are tender, the onions beginning to brown and the liquid about gone.
Serve piping hot.
Butternut Squash Bread
2 pk Active dry yeast
1/2 c Warm water; (110 — 115 degre
1 1/4 c Mashed cooked butternut squa
1 c Warm milk; (110 — 115 degree
2 Eggs; beaten
1/3 c Butter or margarine; melted
1/3 c Sugar
1 ts Salt
7 c All-purpose flour; 7 to 7-1/
In a mixing bowl, dissolve yeast in water; let stand for 5 min.
Add squash, milk, eggs, butter, sugar and salt; mix
well. Gradually add 3-1/2 cups flour; beat until
smooth. Add enough remaining flour to form a soft
dough. Turn onto a floured board; knead until smooth
and elastic, about 6-8 min. Place in a greased bowl,
turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour. Punch dough
down. Shape into three loaves; place in greased 8x4x2″
loaf pans. Cover and let rise until doubled, about 30
min. Bake at 375 degrees for 25-30 minutes or until
tops are golden. Remove from pans to cool on wire
racks. Yield: 3 loaves.
CUCUZZARA (SQUASH BREAD WITH TOMATOES, ONIONS, & PEPPERS
Amount Measure Ingredient — Preparation Method
— — — — — — — — — — — — — — — — — — — — — — — — — —
3/4 c Olive oil
1 md Onion, cut in slices as thin
— as possible
2/3 lb Butternut squash, peeled &
— diced
1 ea Red bell pepper, roasted &
— cut into strips
4 oz Tomatoes, peeled, seeded &
— diced
1 1/2 ts Dried yeast
1 1/2 c Warm water
3/4 c Durum flour biga
7 c Durum flour
1 tb Salt
Red pepper flakes, optional
About 1 hour before you are ready to make the bread, warm 1/4 c olive
oil in a skillet & saute the onions over medium-low heat until they
are soft but still slightly crunchy. Add the squash & pepper. Cover
& cook for 20 minutes. Add the tomatoes & cook another 3 to 5
minutes. Cool.
Stir the yeast into the water & let proof for 10 minutes. Add the
biga & mix well. Add the rest of the olive oil. Stir in the cooked
vegetables. Add the flour & salt slowly, mixing until the dough comes
together. Knead with wet hands until the dough is form, velvet &
elastic. Place dough in an oiled bowl, cover & let rise until
doubled, about 3 hours.
Divide the dough into 4 pieces & shape into long cylinders. Place on
floured baking sheets, cover & let rise until well doubled, about an
hour.
Preheat the oven to 400F. Bake for 35 to 45 minutes, until golden.
Cherries Flambe
Amount Measure Ingredient — Preparation Method
— — — — — — — — — — — — — — — — — — — — — — — — — —
1 10 Oz. Jar Currant Jelly (1 Cup)
2 Cups Pitted Bing Cherries (1 #303 Can)
1/4 C Brandy (Optional)
Vanilla Ice Cream
Place currant jelly in 9 inch skillet or shallow pan. Break up jelly with
wooden spoon. Drain cherries, reserve 1/4 cup juice. Add drained cherries
and 1/4 juice to jelly. Stir using heat between medium and medium low.
Heat uncovered until jelly has melted and sauce has come to rolling boil.
Light brandy with match, pour flaming brandy over cherries and stir. Serve
immediately, over the ice cream.
Green Bean And Radish Salad
Amount Measure Ingredient — Preparation Method
— — — — — — — — — — — — — — — — — — — — — — — — — —
1 pound green beans — cut diagonally into
— 2-inch pieces
1 bunch radishes — trimmed sliced
1/2 cup olive oil
1/4 cup balsamic vinegar — or 3 tablespoons
— red wine vinegar
2 garlic cloves — pressed
1 teaspoon dijon mustard
Cook beans in large pot of boiling salted water until beans are crisp-tender, a
bout 5 minutes. Drain. Rinse beans under cold water to cool. Dry beans on cl
ean towels. Chill.
Combine beans and radishes in large bowl. Whisk remaining ingredients to blend
in small bowl. Add enough dressing to beans and radishes to season to taste.
Season to taste with salt and pepper and serve.
CRUNCHY BEANS WITH TURNIPS
Amount Measure Ingredient — Preparation Method
— — — — — — — — — — — — — — — — — — — — — — — — — —
3 oz Turnips — sliced 1/4-inch
-thick
3 oz Lima beans — cooked
2 tb Chives — minced
1 t Curry
1 t Soy sauce
1/2 ts Salt
2 tb Soy oil
1 1/2 oz Walnuts — chopped
3 oz Soybean sprouts
Preheat oven to 375 degrees. Lightly grease 4 x 8
baking pan with soy oil. Steam turnips. Combinelima
beans, chives, curry, soy sauce, salt andsoy oil in a
blender with 2 ounces water. Pureeuntilsmooth. Combine
all ingredients together and mix well. Transfer to
baking pan and cook for 15 minutes.
Pan Roasted Turnips with Poppy & Paprika
Categories: Italian, Side dishes, Vegetables
Yield: 4 Servings
2 lb Turnips, cleaned; quartered
4 tb Butter
2 tb Poppy seeds
1 tb Paprika
4 tb Red wine vinegar
Salt and pepper to taste
Recipe by: Molto Mario Season turnips with salt and pepper. In a large
oven-proof saute pan, hea butter until starting to brown. Add turnips
and toss to coat well. Add poppy seeds and saute until light golden
brown, about 8 to 9 minutes. Add paprika and toss to coat. Add
vinegar and cook until evaporated, 4 to 5 minutes, remove from heat
and serve.
New Potatoes And Onions
Amount Measure Ingredient — Preparation Method
— — — — — — — — — — — — — — — — — — — — — — — — — —
1 1/2 Lb. new potatoes
2 Tbsp. butter or margarine
1 Tbsp. lemon juice
salt and pepper
2 green onions — chopped (2 to 3)
Wash and scrub potatoes. Peel thin ring from each
potato. Boil potatoes in salted water until fork-tender.
Drain and return to pan. Add butter, lemon juice, salt and
pepper. Over very low heat, toss until butter is melted. Turn
into serving bowl and garnish with green onions.
Serves 4 to 5.
Caramel Turnips
18 oz Turnips
Salt to taste
8 oz Vealchops, boneless
4 Dried Plums
1 tb Mustard ,spicy
1/2 Bunch Parsley
3 oz Sugar
1/2 c Vegetable Broth
4 tb White wine vinegar
2 tb Oil
1 pk White Sauce Mix
1 3/4 oz Butter
2 Toothpicks
1. Wash and peel the turnips, cut into four pieces each. 2. Put the dried
plums into water until they are half-soft. 3. Boil water, add some salt and
cook the turnips about 15 minutes. 4. Wash and dry the meat. 5. Chop the
plums and season with mustard, salt and pepper. 6. Put the turnips in a
colander and let dry off good. 7. Wash the parsley and rip of the leaves,
discard stems. 8. In a skillet, caramelisize the sugar, add the broth and
the vinegar, let simmer about 5 minutes. 9. Add the turnips and let
simmer another 5 minutes. 10.Divide the plum mixture on the two vealchops,
add the parsley,
fold to a rool and secure with toothpick. 11.In hot oil, fry on both
sides about 2 minutes. 12.Heat water, according to sauce package
directions, add
powder and heat ,stirring constantly. 13.Add the butter gradually.
14.Arrange the turnips on platter, put vealrolls on top and
pour a little sauce over meat. Garnish with some parsley.
Serve the rest of the sauce on the side.
From a german magazine
Translated by Brigitte Sealing
LONG-STEMMED CHERRIES SUPREME
10 oz Jar marachino cherries with
-stems,drained
2 tb Rum
— — — — — — — — — — — — — FONDANT — — — — — — — — — — — — —
1/3 c Sweetened condensed milk
-(not evaporated)
2 ts Light corn syrup
2 1/2 c Powdered sugar
— — — — — — — — — — — — — COATING — — — — — — — — — — — — —
1 c Semi-sweet chocolate chips
1/4 c Light corn syrup
1 tb Water
In small bowl, combine cherries and rum. Let soak
2 hours; drain on paper towels.
In medium bowl, combine condensed milk and corn
syrup; blend well. Add powdered sugar gradually,
stirring until mixture forms a still smooth dough. (if
all powdered sugar can't be stirred in, knead mixture
and sugar on counter until smooth dough forms). Wrap
small amounts of the fondant around each cherry to
cover completely. Refrigerate about 20 minutes or
until fondant is firm.
Line cookie sheet with waxed paper. Prepare
dipping chocolate by cooking ingredients over low heat
until melted, stirring occasionally. Holding by stem,
dip chilled cherries into chocolate, making sure to
cover completely. Place on waxed paper-lined cookie
sheet; refrigerate until chocolate sets, about 10
minutes. Dip chilled candies into melted chocolate
again, making sure to coat ocmpletely. Place on lined
cookie sheet then cover lightly with waxed paper. Let
stand several days in cool place to allow fondant to
liquefy. (do not refrigerate). Store in airtight
container in refrigerator (? >I just format them).
Makes 2 1/2 dozen candies. One candy is 110
calories/4g fat.
Egg Salad Sandwich
Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad. Best served chilled, on white or wheat bread."
INGREDIENTS (Nutrition)
8 hard-cooked eggs, diced
1 cup mayonnaise
1/4 cup dried onion flakes
1/2 teaspoon salt
1 teaspoon mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon dill weed
8 slices white bread
DIRECTIONS
In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.
FOOTNOTE
If using promptly, begin by placing onion flakes in a small bowl and adding 1/4 cup hot water. Let sit 10 minutes, or until soft. Drain and discard the water, then add the rest of the ingredients to the onion, blending well.
Mini Green Onion Pancake
2 Cups of All Purpose Flour
1 Cup of water
2 stalks of Green Onion
Some Salt
Vegetable Oil
Mix flour with water to form a dough.
Cover the dough with a damp towel, let the dough rest for more than an hour.
Cut green onion to half an inch size
Divide the dough into 4 portions.
Work with one dough at a time.
Flatten the dough with a rolling pin to about 9 inch in diameter. (Remember to sprinkle flour to prevent the dough from sticking onto the table)
Continue to stretch the dough with your fist until the dough is paper thin. (very much like stretching a pizza dough, this step requires some skill)
Brush the thin sheet with oil, sprinkle salt and green onion.
Roll the dough sheet into a log shape, and cut the log into an inch thickness.
Flatten each filled dough with your palm, and pan fried on a skillet at medium heat until golden brown on each side.
Cheddar Green Bean Casserole
Ingredients:
•4 cups cooked French-cut green beans, about 1 1/2 pounds frozen or 3 cans (15 oz), drained
•3 tablespoons butter
•8 ounces sliced mushrooms
•1/4 cup finely chopped onion
•2 tablespoons flour
•1 teaspoon salt
•1/4 teaspoon ground black pepper
•1 1/2 cups milk
•1 1/2 to 2 cups shredded Cheddar cheese (6 to 8 ounces)
•2 tablespoons sour cream
•1 cup soft bread crumbs
•1 tablespoon melted butter
•Parmesan cheese, optional
Preparation:
Heat oven to 350°. Grease a 2-quart baking dish.
In a large saucepan, melt butter over medium-low heat. Add mushrooms and onion; saute, stirring, until mushrooms are browned and onions are tender. Stir in flour, salt, and pepper, stirring until flour is mixed into the fat. Gradually stir in the milk. Continue cooking, stirring, until slightly thickened. Stir in cheese, sour cream, and drained green beans. Spoon into the prepared baking dish. If desired, sprinkle with a few tablespoons of shredded Parmesan cheese. Combine bread crumbs and melted butter. Sprinkle over the casserole.
Bake for 25 to 30 minutes, until bubbly and browned.
Serves 8.
Wilted Lettuce Salad Dressing
6 slices bacon
1 beaten egg
1/4 c. green onion
2 tbsp. sugar
1 tsp. salt
1/3 c. red wine vinegar
2 tbsp. water
Fry bacon and remove. Add onions to grease. Fry and remove pan from heat. Add rest of ingredients and cook until thickened. Add bacon. Pour over leaf lettuce. This is a delicious wilted lettuce recipe!
Cucumber Dip with Cream Cheese
Ingredients:
*1 small package (3 ounces) cream cheese
*2 tablespoons finely chopped onion
*1/2 cup finely chopped cucumber
half-and-half
*salt
*thinly sliced unpeeled cucumber
Preparation:
Combine cream cheese, onion, and finely chopped cucumber. Add half-and-half until mixture is dipping consistency. Add salt to taste. Garnish with cucumber slices.
Makes about 1 cup of dip.
Farmers Market Veggie Wrapwich
Serves: 4
Prep Time: 10 Minute(s)
Hellmann's or Best Foods Light Mayonnaise
4 (6-in.) fajita size flour tortillas or garden vegetable wraps
4 slices American, Swiss or Muenster cheese, halved
1 small tomato, cut into 8 wedges
4 cups your favorite vegetables: such as asparagus, sliced red onion, cucumber, bell peppers, sprouts or shredded carrots
Your favorite Wish-Bone Dressing
1. Squeeze It: Squeeze Hellmann's or Best Foods Light Mayonnaise generously onto tortillas.
2. Stuff It: Layer cheese down center of each tortilla. Top with tomato and vegetables, then drizzle with Dressing.
3. Wrap It: Roll and fold the filled tortilla.
© 2010 State Street Farmers Market, funded through a grant offered by the Tennessee Agricultural Enhancement Program in agreement with the Tennessee Department of Agriculture.
