Eggplant Stackers
Make eggplant like you are making eggplant
parmesan. (Slice the eggplant, dip in eggwash then bread crumbs and fry until
done). Layer 1 slice of the cooked eggplant, then top with a spoon of fresh red
sauce, then top with a slice of fresh mozzarella cheese, eggplant, red sauce
then sprinkle fresh parmesan on top. Bake in 350 oven until the cheese is
melted and oozing out like in the picture above. Serve with a fresh basil leaf
on top for a pretty presentation.
Garden Bean and Potato Salad-This is a very easy,
delicious & healthy recipe.
1
½ pounds red potato
¾
pound fresh green beans, trimmed
1
small red onion, chopped
¼
cup basil, fresh, chopped
1/8-1/4
cup balsamic vinegar
Boil
potatoes until tender. Place potatoes in a large serving bowl. Boil beans in a
pot of boiling water until tender; about 7-10 minutes. Halve the potatoes; add
beans, onions and basil. Add balsamic vinaigrette to potato mixture and toss
gently. Serve immediately or cover and chill. For a variation you can add diced
cooked bacon.
Caprese Kebabs-Delicious
and beautiful!
Makes: 6 servings
Prep
Time: 20 minutes
6
|
wooden skewers
|
trimmed to 6” lengths
|
18
|
Assorted grape tomatoes
|
about 1 cup
|
18
|
mozzarella cheese
|
cubes (about 4 oz)
|
¾
|
cup
|
basil pesto (see recipe)
|
Thread skewers with tomatoes and cheese
cubes alternating the tomatoes and cheese with 3 of each on each kebabs. Serve
skewers with pesto for dipping.
Fresh Garden Eggplant Sauce-Super easy, Super
good for you and Super delicious!
Makes: 3 cups Prep
Time: 30 minutes
2
whole green peppers, seeded, diced
2
whole eggplants, peeled and cut into chunks
3
cloves garlic, minced
3
tablespoons oil
6
whole tomatoes, fresh, peeled, seeded, diced
1
dash salt
1
teaspoon paprika
Cook
eggplant, peppers and garlic in oil until lightly brown then add tomatoes and
seasoning. Continue cooking until the eggplant is done. Stir and serve hot with
nice crusty bread toasted. The left overs can be used served over pasta.
Garden
Shrimp Creole-Oh is this good! Yummmmmm!!
Makes: 8
servings
Prep Time: 1 hour
8
|
medium
|
tomatoes,
peeled, chopped and seeded or 2-15 ounce cans diced tomatoes
|
1
|
medium
|
onion,
diced
|
2
|
small
|
green
peppers, diced
|
2
|
small
|
jalapeño,
peppers , diced
|
1
|
medium
|
banana
pepper, diced
|
½
|
cup
|
celery,
diced
|
3
|
whole
|
garlic
cloves, diced
|
2
|
whole
|
bay
leaves
|
1
|
tablespoon
|
butter
|
1
|
teaspoon
|
salt
|
1
|
teaspoon
|
sugar
|
1
|
small
can
|
tomato
paste
|
1
|
pound
|
shrimp,
large, uncooked
|
3
|
cups
|
rice,
cooked
|
Sautee
onion, peppers, celery and garlic in butter until vegetables are softened. Add
tomatoes, salt, tomato paste, sugar and bay leaves. Simmer 30-45 minutes on
medium high heat until thickens then add shrimp, stir and cook for 3-5 minutes
or until shrimp is pink. Add salt and pepper to taste. Remove the bay leaves
and serve over rice. This is a little spicy but very convenient (if you have a
garden) and very healthy. You can use pre-cooked chicken breasts instead of the
shrimp.
Grilled
Fish with Tomato Basil Sauce-Quick, easy and delicious!
Makes: 4 servings Prep
Time: 30 minutes
4 pieces fish,
fresh for grilling
1 recipe Fresh
Fish Marinade (see recipe)
Sauce
3 cups tomatoes, seeded and diced
20 whole basil
leaves, thinly sliced
2 cloves garlic,
minced
½ cup olive oil
2 tablespoons
lemon juice
Salt and pepper
to taste
Marinate
fresh fish for 1 to 24 hours before grilling. I like a mild whitefish for this
recipe like tilapia, walleye, sea bass etc. Use whatever you like that is fresh
and available at the time. Mix together the sauce ingredients and refrigerate
until ready to serve. Grill on a medium heat for about 10-15 minutes or until
fish flakes. Put on platter and top with sauce.
Italian Seasoning Mix-This is
the perfect time of year to dry your herbs
Makes: 24
servings
Prep Time: 1 month
2
tablespoons oregano, dried
3
tablespoons marjoram, dried
2
tablespoons thyme, dried
3
tablespoons basil, dried
2
tablespoons rosemary, dried
Mix
all the ingredients together and store in an airtight container. If you don’t
have all the above herbs you can use oregano, basil and marjoram or any
combination you like. Sometimes I use just oregano and basil. This can be used
as seasoning for Italian tomato sauce, meat loaf, soup or mix with butter and
toss with vegetables. You can also put the dried herbs in a nice jar and give
as gifts. My father looks forward to receiving his every year. He says the
herbs dried from my garden have much more flavor than store bought. See notes
on how to dry herbs below or in the canning and freezing chapter of my cookbook.
Summer Relish-So fresh tasting, healthy and
delicious!
Makes: 4 servings Prep Time: 15 minutes
¼ cup white wine vinegar
1 tablespoon sugar
2 cup grape tomatoes halved
1 cup yellow corn fresh, blanched (about 2 ears of
corn)
½ cup red onion, diced fine
2 tablespoons parsley, fresh, chopped
1 tablespoon basil, fresh, thinly sliced
Salt and Pepper to taste
Combine vinegar
and sugar in a large bowl, whisking until sugar is dissolved. Add tomatoes,
corn, onion, and herbs to the vinegar mixture: season with salt and pepper and
toss to coat. Cover and chill relish until ready to serve. This is wonderful
topped on a roasted pork tenderloin or chicken. Also great served as a side
salad.
Fresh Tomato Salad-Tis the season so enjoy
it while you can!
Makes 2 cups Prep Time: 10 minutes
2 cups cherry or grape tomatoes, halved
2 tablespoons red wine or balsamic vinegar
1 tablespoon olive or canola oil
1 teaspoon sugar
Salt and pepper to taste
¼ cup basil cut into strips
Toss tomatoes,
vinegar, oil, sugar and seasonings together. Add basil just before serving.
Green Beans
with Feta-Fabulous!
Makes: 6-8 servings Prep Time: 2 hours 15 minutes
1 ½ pounds fresh green
beans, trimmed
1 small red onion,
chopped (about ½ cup)
½ cup Lemon Basil
Dressing (see recipe below)
2 ounces feta cheese,
crumbled
½ cup walnuts, toasted
and chopped
Cook green beans in
boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge
into ice water to stop the cooking process; drain and pat dry. Placxe in
serving bowl; cover and chill at least 2 hours. Add chopped onion and lemon
dressing to beans, tossing to coat. Sprinkle with feta and walnuts.
Lemon
Basil Dressing-This dressing is good on so many things!
Makes
8 servings Prep
Time: 15 minutes
2-3 cloves garlic, minced
¼ cup minced fresh basil
¼ cup fresh minced
parsley
4 teaspoons Dijon mustard
2 tablespoons lemon
juice, fresh
½ teaspoon sugar
Dash black pepper
¾ cup olive oil
Combine
all ingredients in a food processor except the oil and process until smooth.
With the food processor running slowly add the oil and process until well
blended. I use this recipe as a healthy alternative fresh vegetable dip.
Raspberry Bars-These are a must try!
Makes:
12-15 bars Prep
Time: 1 hour
Raspberry
Filling
1
cup sugar
½
cup water
½
cup cornstarch
4
cups raspberries
Crust
and topping
2
cups flour
1
pound butter, softened
3
cups oats
½
cup pecans or walnuts, chopped, optional
2
cups brown sugar
Filling-Cook filling
ingredients in saucepan on medium heat until thickened.
Crust/topping- Mix
ingredients together. Layer a sprayed 9x13 pan with ½ the crust/topping mixture
and bake for 15 minutes in a 350 preheated oven. Spread raspberry filling over
the crust and top with the remaining crust/topping. Bake for 30-40 minutes at
350. Cool and cut.
A
recipe to get rid of Fruit Flies-This really works!
Mix
a half cup of apple cider vinegar with a few drops of dish soap in a small bowl
and place by your fruit/vegetables. (Thanks for this recipe Myah).
Cabbage Recipes
Asian
Chicken Salad-Very Popular and Delicious!
4 cups shredded cabbage
1 cup shredded carrots (or another cup shredded
cabbage)
3 packages Raman Noodles (chicken)
2 cups sliced almonds, raw
1/2 cup chopped green onions
2 chicken breast, cooked and diced
1 cup vegetable or canola oil
¼ cup sugar
3 Tablespoons soy sauce
2 tablespoons white vinegar
1 dash pepper
Bake almonds with Raman noodles at 350 degrees for
10 minutes. For Dressing: add soy sauce, white vinegar, pepper, sugar, oil, and
chicken stock packets from Raman noodles and cook on low stirring constantly
until sugar dissolves. When sugar dissolves dressing is done. Mix all salad ingredients
in a large bowl. Add dressing and mix well. My daughter Candas got this popular
recipe from her friend Lindsey. It is not in my cookbook.
Cabbage,
Sausage Casserole-Excellent and Easy!
Makes 8 servings Prep
Time 30 minutes
2 cups boiling water
4 cups shredded cabbage
1 can cream of mushroom soup
1 pound shredded cheddar
½ cup heavy cream
1 teaspoon salt
¼ teaspoon pepper
1 Tablespoon oil
2 cups, leeks thinly sliced
¾ pound sausage, smoked kielbasa
Preheat oven to 375 degrees. Pour boiling water over
cabbage and set aside to wilt for 10 minutes. Drain cabbage and stir in salt,
pepper, mushroom soup, heavy cream and cheese. Grease a 1 quart casserole dish.
Sautee leeks in oil until limp. Do not brown. Add leeks to mixture and pour
into casserole dish. Thinly slice sausage and lay neatly on top of cabbage
mixture. Bake 40 minutes then let set for 10 minutes before serving. You can
make this low fat by using low fat/healthy cream of mushroom soup, low fat
shredded cheddar, low fat sausage, 2% milk. This recipe is in my first cookbook
only.
Ham
and Cheese Scalloped Cabbage-This recipe freezes
well (unbaked) and is nice to have on hand for a quick meal!
Makes 12 servings Prep
Time 1 hour
¼ pound butter
3 Tablespoons flour
1 dash salt
1 dash pepper
2 cups milk,
¾ pound shredded cheddar
1 head cabbage, cooked
½ box crackers, townhouse
1 pound diced ham
Melt butter, add flour and stir for 2 minutes. Add
salt and pepper. Stir in milk and stir until thick. Add cheese and simmer until
cheese melts, stirring constantly. In a greased 9 x 13 baking dish, layer
cabbage, ham, crackers and cheese sauce twice, using one row of crackers per
layer. Bake in a pre-heated 350 degree oven for 30 minutes. This recipe is in
my first cookbook only.
Philadelphia Pepper Relish –Wonderful on any sandwich!
Makes 1 ½ quarts Prep
Time: 8-10 hours
1 cup green pepper, minced
½ cup red
pepper, minced
3 cups
cabbage, minced
1 cup celery
minced
2 tablespoons
salt
2 tablespoons
mustard seed
2 tablespoons
brown sugar
1 ½ cups
vinegar
Combine minced vegetables and salt and let set in frig overnight. Rinse and drain thoroughly. Put vegetables in canning jars. Add mustard seed and brown sugar to vinegar and heat to boiling. Pour over drained vegetables in jars. Process in a hot water bath for 15 minutes. Or if you don’t want to can it let it cool and refrigerate, serve within 3 days. This is delicious on almost any sandwich, hotdog, brats, burgers etc. This recipe is in my second Farm to Fork cookbook.
Cabbage Tacos-Gluten Free
Blanch large Cabbage
leaves, cool and use as taco shells (you can use raw leaves).
Cabbage Lasagna-Gluten Free
Blanch large Cabbage
leaves, and use in place of lasagna noodles.
Eggplant Recipes
Eggplant and Goat Cheese Sandwich-Awesome Recipe!
Makes: 2 sandwiches Prep
Time: 45 minutes
8
(1/2 inch thick) eggplant slices cut long wise, with or without skin
2
teaspoons olive or canola oil
1
large red bell pepper, halved and seeded
4
slices ciabatta bread
2
tablespoons pesto (see recipe below)
1
cup baby arugula, purslane, or greens of choice
¼
cup goat cheese
Pre
heat oven to 400 degrees. Arrange
eggplant in a single layer on baking sheet.
Brush both sides of eggplant with oil.
Arrange pepper halves, skin side down on baking sheet. Bake 25-30 minutes. Toast bread or broil in oven until toasted
turning once. Spread 1 tablespoon of
pesto on one slice of bread; add 4 slices of eggplant and ½ pepper. Toss
arugula/greens with remaining teaspoon of oil and black pepper. Divide arugula
and place on top of peppers. Spread goat
cheese on remaining bread slice. This is a delicious sandwich!
Eggplant
Casserole-Excellent and Easy!
Makes: 4 servings
Prep
Time: 1 hour
2 tablespoons oil
1
tablespoon kosher salt
1
pound Italian sausage links
2
cups fresh, chopped and seeded tomatoes or 1-15 ounce can diced tomatoes
1
dash Italian seasonings
8
ounces provolone cheese, sliced
1
whole green pepper, cut into medium size chunks
1
large onion, cut into medium size chunks
1
large eggplant, skin removed, cut into medium size chunks
Cook
sausage in large skillet. When sausage is almost done add the onions and
peppers and continue cooking until sausage is done. Remove sausage from
skillet, slice and put back in skillet. Add tomatoes and Italian seasoning. Toss
eggplant with oil. Put on baking sheet and
bake at 400 degrees for 25 minutes, or until eggplant is soft and brown.
Mix
eggplant with the tomatoes and sausage then put into greased 9x13 casserole
dish. Cover with cheese and bake until hot through-out and cheese is browned.
Eggplant
Pesto Crepes-Makes a very nice dinner party entrée
or appetizer!
Makes: 4-6 servings Prep
Time: 1 hour
2
whole eggplants
¼
cup basil pesto (see recipe)
12-16
slices mozzarella cheese
Oil
Filling
1
whole shallot, minced
2
cups ricotta cheese
½
cup parmesan, grated
½
cup parsley, fresh, chopped
½
cup parmesan cheese, grated
1
dash salt and dash pepper
Sauce
¼
cup butter
1
tablespoon shallot, minced
¼
cup flour
1
¾ cups milk or cream
2
each egg yolks, beaten
1
teaspoon thyme, fresh, chopped
¼
cup parsley, fresh, chopped
¼
cup parmesan, grated
1
½ tablespoons pesto
Salt
and pepper to taste
Topping
¼
cup parmesan, grated
¼
cup bread crumbs
Prepare
eggplant-Slice
eggplant lengthwise into even ¼ inch thick slices. Brush with oil and bake in preheated
400 degree oven for 10 minutes.
Filling- Mix ricotta, shallot, parsley,
parmesan and salt and pepper
Sauce-Melt butter then sauté shallots
in butter. Add flour and make a roux, whisk for 3 minutes. Slowly add the milk
and whisk until starts to thicken. Add egg yolks and continue to whisk. Add
remaining ingredients and whisk until all is incorporated. Alternative sauce-use your favorite red
sauce or fresh garden spaghetti sauce below!
Topping-Mix the bread crumbs and cheese
together.
Assemble- Spread the pesto on eggplant,
then a slice of mozzarella cheese. Spread the ricotta mixture on top of the
mozzarella cheese then roll up the eggplant like you would roll up a crepe.
Place the eggplant rolls in a 9x13 greased baking dish. Cover with sauce,
sprinkle with topping and bake 25 minutes until lightly brown. This recipe is from my chef friend, Bun Lim.
Roasted
Vegetable Pizza
Makes: 2 serving Prep
Time: 45 minutes
Pizza
1
large whole wheat pizza crust or flatbread
1
whole eggplant, peeled and cubed
1
bunch asparagus or any squash, cut into 1” pieces
1
whole onion, cubed
1
cup mini portabella mushrooms, sliced thick
½
cup fresh tomatoes, diced
1
cup feta cheese
1-2
tablespoons canola or olive oil
Salt
and Pepper
Roast
vegetables- Peel
and cube eggplant. Cut asparagus into 1 inch pieces. Cut onion into cubes.
Slice mushrooms, thick. Put the oil and salt on the vegetables and roast on
baking sheet for 25 minutes in preheated 375 degree oven. Bake raw crust on
sheet pan for 12 minutes in preheated 375 degree oven. Top crust with roasted
veggies, and fresh diced tomatoes then top with the Feta cheese. Bake for 15
minutes until cheese is melted and lightly brown. This is in my farm to fork
cookbook.
Tomato Recipes
Garden Vegetable Spaghetti Sauce
Makes:
4-5 quarts or 13 pints Prep Time: 4
hours
12 pounds or about 25 ripe tomatoes, peeled
3 tablespoons brown sugar
4 teaspoons salt
1 teaspoon pepper
2 cups basil, fresh, chopped
1 cup assorted herbs, fresh chopped (I suggest all or some of the following:
parsley, oregano, marjoram, thyme). You can use 1/3 cup assorted dried if you
don’t have fresh.
6 cloves minced fresh garlic
1 teaspoon lemon juice
1-2 cups eggplant, zucchini, yellow or patty pan squash fresh,
chopped (these veggies are optional)
1 cup onion, diced
1 cup green pepper, diced
Cut peeled tomatoes into chunks. Put
them through a hand-cranked strainer to get the seeds out. Put all the
ingredients into a large heavy pot cooking on medium high uncovered until it
reaches a steady boil. Continue to simmer on medium high at a steady low boil
for about 2-3 hours until desired consistency, (you want it to be somewhat
thick), stirring occasionally. Remove
from heat and let cool for about 10 minutes. Process the sauce in a food
processor or blender until desired consistency. I like to make mine smooth so
the kids don’t know that healthy vegetables are in it.
Ladle hot sauce into sterilized canning
jars leaving ½ inch head space. Wipe jar rims; put on lids. Process filled jars
in a boiling –water bath canner for 35 minutes for pint jars and 45 minutes for
quart size jars. Start timing when water returns to boil. Remove jars and cool.
Let set at room temperature for 24 hours. Notes: You can freeze this sauce instead of canning. This is one recipe
I try to make lots of every year because it’s delicious, popular with all
family members, it’s easy, we use so much sauce through the year and I can
control what’s in it and I know it’s healthy.
Cheese
Tortellini Bake-Perfect to make with the homemade
sauce above!
Makes: 4 servings Prep
Time: 1 hour
1
pound Italian sausage links, cooked and sliced.
1
pound cheese tortellini, cooked
1
whole green pepper, chopped
1
whole sweet onion, chopped
1
clove garlic, minced
1
whole zucchini, chopped (optional)
1
tablespoon canola or olive oil
4
cups of your favorite pasta sauce (see recipe above)
8
ounces Italian cheese, shredded
Preheat
oven to 350 degrees. Sautee onion, pepper and zucchini in oil until onion are
translucent. Mix all ingredients but the cheese together and put in a greased
9x13 baking dish. Sprinkle the cheese on top and bake covered for 30 minutes
then uncovered for 15 minutes; until hot throughout and cheese is lightly brown
and melted. You can add olives or mushrooms if you like. For a vegetarian spin
on this I use eggplant or Portabella mushrooms instead of the sausage. They can
either be sautéed with the other vegetables or roasted in the oven.
Salsa-My favorite Salsa recipe!
Makes: 4 quarts Prep
Time: 3 hours
5 quarts (20 cups)
tomatoes, peeled, cut up
3 each green
peppers, diced
3 each banana
peppers diced, seeded (or jalapenos if you want spicy salsa)
3 each onions,
diced
½ teaspoon hot
pepper flakes (add extra if you like your salsa hot)
1 tablespoon
garlic, diced
1 ½ teaspoon salt
½ cup oil
½ cup sugar
½ cup vinegar
(white or apple cider)
1/8 cup cornstarch
Put
peppers, onions, and garlic into a blender or food processor. Then put all
ingredients but the cornstarch into a large heavy pot and simmer for 1 hour.
(You can add a teaspoon of hot sauce if you like your salsa spicy.) Remove from heat and add the cornstarch. The
cornstarch will thicken the salsa if you have watery tomatoes. If your sauce is
thick enough without it you can eliminate it. Fill jars and process pint jars
for 35 minutes and 45 for quart jars. Note: I add salsa to my chili. I also use
it to make Shrimp Creole.
Tomato Basil Vinaigrette
A very fresh, delicious and Healthy salad dressing!
Makes 4 servings Prep Time: 45 minutes
2
ripe tomatoes
2
tablespoons balsamic vinegar or lemon juice
1
½ teaspoons basil dried or 3 tablespoons fresh, chopped
1
dash pepper
1
dash salt
¼
cup extra virgin olive oil
In
small sauce pan, bring 2 cups water to a boil. Put tomatoes in boiling water
for 20 seconds or until their skins loosen. Remove them with a slotted spoon
and rinse under cold water. Peel the skin from the tomatoes, cut them in half
and squeeze out the seeds. Chop tomatoes. In a blender or food processor,
combine tomatoes, vinegar, basil, salt and pepper. Blend on high until mixture
is smooth. Reduce speed to low and add oil in a steady stream. Continue
blending until dressing is smooth and fully incorporated. Let stand at room
temperature for 30 minutes to absorb the flavors. Toss with salad greens and
toasted walnuts or almonds.
Basil Recipes
Basil Pesto
Is so
versitile and can be used in multiple recipes, keeps great in frig and can be
frozen!
Makes: 12 serving Prep Time: 15
minutes
2
|
cups
|
basil leaves, fresh
|
1/4
|
cup
|
pine nuts or walnuts
|
1/4
|
cup
|
parmesan cheese,
freshly grated
|
4
|
cloves
|
garlic, fresh, minced
|
1/4
|
cup
|
olive or canola oil
|
salt and pepper to
taste
|
Combine all ingredients in a food processor. Blend until a
stiff puree has been made. Add more oil if needed but only a tablespoon at a
time. Pesto is great on so many things; tossed with pasta, roasted veggies,
chicken breasts, fish, mixed in with mashed potatoes, on a chicken sandwich or
served on toasted french bread.
Easy Stuffed
Raviolloi Recipe-
Super Easy and Delicious!
¼ cup basil pesto
1 cup fresh green beans
1 Tablespoon fresh chopped basil
½ cup cherry tomatoes halved
Parmesan
Bring water to boil, add raviolli and green beans. Boil for
about 7 minutes or until raviolli is done. Drain. Put pesto in bottom of pan
you used to cook the pasta, heat it up on low, toss in the tomatoes and heat
for about 1 minute, toss in the pasta and green beans. Serve on plate and top
with fresh chopped basil and parmesan.
Chicken
Pesto Focaccia-Delicious and Easy!
Makes: 1 sandwich
Prep Time: 30 minutes
1
|
teaspoon
|
basil pesto (see
recipe)
|
1
|
tablespoon
|
mayonnaise
|
1
|
slice
|
jack cheese
|
1
|
6-ounces
|
chicken breast,
boneless, skinless, roasted (see recipe)
|
1
|
focaccia
|
bread, sliced and
toasted
|
1
|
slice
|
tomato
|
Roast a chicken breast
(see recipe). Add the jack cheese and continue to bake until melted. Toast the
bread in the oven on a baking dish. Spread the pesto mayonaisse on the toasted
bread, add the chicken and sliced tomato.
Family Pizza Night
With Fresh from the Garden Pizza Recipes
Easy
homemade Pizza Crust
From animal, vegetable miracle book
(Makes two twelve inch pizzas)
3 TSP yeast
1 ½ cups warm water
3 TBLS olive oil
1 TSP salt
2 ½ cups white flour
2 cups whole wheat flour
Dissolve yeast into warm water and add oil and salt
to that mixture. Mix the flours and knead them into the liquid mixture. Let
dough rise for 30 to 40 minutes.
Eggplant and Pesto Summer Pasta
Heriloom Tomato and Cucumber Salad
Watermelon Lemonade
1 medium watermelon, seeds removed then pureed
1 can frozen concentrated lemonade, or 6 cups fresh lemonade
Prepare lemonade according to directions then add the pureed watermelon and stir well. This is healthy and wonderful on a hot summer day.
Vegetable Pasta Salad
Blackberry Bread
Fresh Summer Garden Recipes
Beverages
Summer Sangria
Makes 4 servings
Prep Time: 30 minutes
1 bottle light white wine (like a Sauvignon Blanc)
chilled
¼ cup peaches, peeled and sliced
¼ cup blueberries or blackberries
¼ cup raspberries or strawberries (sliced)
Watermelon Bellini’s
Makes 8 glasses Prep Time: 15 minutes
2 tablespoons fresh lemon juice
3 cups chilled champagne, divided
8 champagne Flute glasses
Place watermelon, lemon juice and 1 c. champagne in blender;
process until smooth. Pour 1/3 c watermelon mixture into a champagne flute.
Pour the ¼ c remaining champagne into each glass. Serve immediately.
Berry White Martini
From the Eddie
Merlot’s Cookbook
·
1 oz. Of Smirnoff Raspberry Vodka
·
¾ oz. Of Triple Sec.
·
Splash of Sweet and Sour
Place all of the ingredients into a shaker with ice. Shake
well and strain into a well- chilled martini glass. Garnish with Fresh
Raspberries, Blueberries and Blackberries.
Georgia Peach Kiss
From the Eddie
Merlot’s Cookbook
·
1 ½ oz. of Southern Comfort
·
1 ½ oz. of Absolut Peach
·
Splash of Cranberry Juice
·
Splash of Simple Syrup
·
2 Frozen Peach Slices.
Place the first 4 ingredients into a shaker with ice. Shake
well and strain into a glass with the frozen peach slices
The Melontini
3 cups honeydew melon
cut in cubes, plus melon balls, for garnish
- 3 cups lemon soda, cold
- 1 cup club soda, cold
- 1/2 cup melon liqueur
- 8 ounces vodka, chilled
In a blender puree the honeydew melon. Pour into ice cube
trays and freeze, about 3 hours. In a pitcher combine lemon soda, club soda,
and melon liqueur. Drop a frozen melon cube into a martini glass and top with 2
tablespoons (1-ounce) vodka per drink. Garnish with skewered melon balls.
Recipes-Appetizers
Caprese Kebabs
Makes: 6 servings
Prep
Time: 20 minutes
6
|
wooden skewers
|
trimmed to 6” lengths
|
18
|
grape tomatoes
|
about 1 cup
|
18
|
mozzarella cheese
|
cubes (about 4 oz.)
|
¾
|
cup
|
basil pesto (see recipe)
|
Thread skewers with tomatoes and
cheese cubes alternating the tomatoes and cheese with 3 of each on each kebabs.
Serve skewers with pesto for dipping.
Makes 12 servings Basil Pesto Prep Time:
15 minutes
2
|
cups
|
Basil
leaves, fresh
|
1/4
|
cup
|
pine
nuts or walnuts
|
1/4
|
cup
|
parmesan
cheese, freshly grated
|
4
|
cloves
|
garlic,
fresh, minced
|
1/4
|
cup
|
olive
or canola oil
|
salt
and pepper to taste
|
Combine
all ingredients in a food processor. Blend until a stiff puree has been made.
Add more oil if needed but only a tablespoon at a time. Pesto is great on so
many things; tossed with pasta, roasted veggies, chicken breasts, fish, mixed
in with mashed potatoes, on a chicken sandwich or served on toasted french
bread.
Makes 8 servings Prep
Time: 15 minutes
2-3 cloves garlic, minced
¼ cup minced fresh basil
¼ cup fresh minced parsley
4 teaspoons Dijon
mustard
2 tablespoons lemon juice, fresh
½ teaspoon sugar
Dash black pepper
¾ cup olive oil
Combine all ingredients in a food processor except the oil
and process until smooth. With the food processor running slowly add the oil
and process until well blended. Great to use as a dip for a veggie tray.
Fabulous with the crab and corn salad in my cookbook.
Prosciutto Melon Purses
1 medium cantaloupe
(about 3 pounds)- 1 medium honeydew (about 3
pounds)
- 1 1/2 pounds thinly sliced
prosciutto (about 36 slices)
- 2 bunches fresh chives,
blanched
Makes: 4
servings Prep
Time: 20 minutes
(8) 1 ounce slices of Italian Bread
1 clove garlic, halved
3 cups tomatoes, chopped
3 tablespoons basil, fresh, thinly sliced
4 teaspoons olive oil
¼ teaspoon salt
1/8 teaspoon pepper
Preheat oven to 425 degrees. Arrange bread slices in a single layer on
a baking sheet, bake at 425 for 8 minutes, turning after 4 minutes. Rub 1 side
of toast with garlic clove; set toast aside. Mix together the tomatoes, basil, olive oil,
salt & pepper. Spoon the tomato mixture on top of the toast. Serve
immediately. Tomato and Goat Cheese Bruschetta-Spread goat cheese on the
bread, and then top with the tomato basil mixture.
Rolled Eggplant with Sausage
and Mozzarella
12-16 slices mozzarella cheese
Oil
1 cup ricotta cheese
½ cup parmesan, grated
½ cup parsley, fresh, chopped
1 dash salt
1 dash pepper
2 cups tomato sauce
1# Italian sausage, cooked
Mix together
Topping
¼ cup parmesan, grated
Prepare eggplant-Slice eggplant lengthwise into even
¼ inch thick slices. Brush with oil, season with salt and bake in preheated 450
degree oven for 10 minutes, until lightly browned. Turn and bake another 5-7
minutes. Remove from oven and reduce temperature to 350.
Filling- Mix ricotta, parsley, parmesan and salt and
pepper
Assemble-Place a slice of mozzarella on each
eggplant. Spread the ricotta mixture on
top of the mozzarella cheese then roll up the eggplant like you would roll up a
crepe. Spread ½ the sauce on the bottom of a 9x13 greased baking dish. Place
the eggplant rolls on top of the sauce. Spoon the remaining sauce over the
rolls, sprinkle with parmesan and bake 25 minutes until lightly brown and sauce
is bubbling. Serve immediately.
Eggplant Casserole
Makes: 4 servings
Prep
Time: 1 hour
2 tablespoons oil
1 tablespoon kosher salt
1 pound Italian sausage links
1-15 ounce can diced tomatoes
1 dash Italian seasonings
8 ounces provolone cheese, sliced
1 whole green pepper, cut into medium size chunks
1 large onion, cut into medium size chunks
1 large eggplant, skin removed, cut into medium size
chunks
Blackberry Cobbler
Makes: 6-8 servings Prep
Time: 1 hour
Filling
8 cups blackberries, fresh or frozen
1 cup sugar
¼ cup flour or corn starch
Pinch of salt
1 cup flour
1 cup coconut, sweetened, shredded
¾ cup sugar
½ cup pecans, chopped
½ teaspoon baking powder
Dash of salt
1 stick butter, unsalted, cold, cut into cubes
1 egg
Filling-Combine all the filling ingredients in a
bowl. Spoon into a sprayed 2 quart baking dish. Preheat oven to 375
degrees.
Topping-Combine the flour, coconut, sugar, pecans,
baking powder and salt together in a second bowl; then knead in the butter with
your fingers until incorporated. Mixture should look coarse and crumbly. Blend
in 1 egg then arrange topping over the berries in clumps, covering them evenly.
Bake the cobbler for 45-50 minutes, or until topping is golden and crisp, and
filling is thick and bubbly. Cool for at
least 1 hour as it will thicken as it sets up.
Wash
your berries, and drain them well. Dry on paper towels.
- Place the berries onto a wax paper lined cookie sheet (or directly on the cookie sheet if you don’t have wax paper) so the berries are not touching each other. Put in the freezer until frozen; about 30 minutes.
- Once the berries are frozen, transfer them to plastic bags and remove the air.
- Frozen berries are great to use in baking and smoothies throughout the year.
By freezing the
berries individually it keeps them from sticking together in a big clump. This
way you can grab a handful at a time and measure them for making dressings,
baking, smoothies etc. It is called IQF freezing; individually, quick frozen.
Blackberry Syrup
Makes:
4-6
cups
Prep Time: 1 hour
8
cups blackberries, fresh, ripe
1½
cups water
sugar
1
tablespoon lemon juice
Pick
over, rinse and drain berries. Place them in a large heavy pot, and mash with a
potato masher. Add the water. Bring the mixture to a boil over medium heat.
Reduce the heat to low and simmer the berries for about 10 minutes; stirring
occasionally.
Red Raspberry or Blackberry Jam
Makes:
4-5 Pint
jars
Prep Time: 30 minutes
4
pints berries to make 4 cups crushed berries (see instructions to prepare
berries below)
4
cups berries, crushed
6
½ cups sugar
1
pouch Certo
Prepare
berries-
Crush berries with potato masher, 1 pint at a time. Sieve half of the pulp to
remove some of the seeds, if desired.
Raspberry
Jam recipe-Prepare
jars and lids. Prepare fruit as requested above. Measure exact amount of
prepared fruit into a 6-8 qt sauce pot; stir in the exact amount of sugar. Stir
in ½ teaspoon butter to reduce foaming. Bring mixture to full rolling boil (a
boil that does not stop bubbling when stirred) on high heat stirring
constantly. Quickly stir in pectin. Return to a full boil and boil exactly 1 minute,
stirring constantly. Remove from heat. Skim off foam with metal spoon. Ladle
into prepared jars. Wipe jars and put on prepared lids. Put jars into water
bath canner; cover, bring water to a gentle boil. Process jams 10 minutes. Let
stand for 24 hours.
Blackberry
Jam recipe-Use
the same instructions for red raspberry jam except use 2 quarts of
Blackberries
(to make 4 cups of crushed berries) and 7 cups of sugar. This will yield 8 cups
or 5-6 pints.
Blackberry
Spice Cake
Grandma
Poyle’s
Makes: 10-12 servings Prep Time: 45-60 minutes
Dry
Ingredients
2
cups sugar
3
cups flour
1
teaspoon baking powder
2
teaspoon baking soda
2
teaspoon cinnamon
2
teaspoons nutmeg
1
teaspoon cloves
1
teaspoon all spice
Wet ingredients
6
tablespoons cream
5
egg yolks
1
cup butter, softened
2
cups blackberries, crushed
½
cup milk
5
egg whites separated
Quick
Butter Icing:
3
cups confectioners’ sugar
1
cup butter
1
teaspoon vanilla
1-2
tablespoons whipping cream
Batter-Mix the dry
ingredients together. Mix wet ingredients together, except egg whites, and
combine with the dry ingredients. Beat 5 egg whites and fold into mixture.
Preheat oven to 350 degrees. Bake in a greased 9x13 pan for 30 minutes or until
toothpick comes out clean or (2) 10” spring form pans and bake 40-50 minutes.
When cool frost with butter icing.
Icing-Mix together in
a mixer, the sugar and butter. Mix on low speed until well blended and then
increase speed to medium and beat for 3 more minutes. Add vanilla and cream and
continue to beat on medium speed for 1 minute more; adding more cream for
spreading consistency as needed. Note: Keep in mind if you use frozen berries
there will be more moisture so you may need to add a little more flour. This
was my great grandmother’s recipe. It is a beautiful color and very good.
Blackberry
Cobbler
Makes:
6-8 servings Prep Time: 1 hour
Filling
8
cups blackberries, fresh or frozen
1
cup sugar
¼
cup flour or corn starch
Pinch
of salt
Topping
1
cup flour
1
cup coconut, sweetened, shredded
¾
cup sugar
½
cup pecans, chopped
½
teaspoon baking powder
Dash
of salt
1
stick butter, unsalted, cold, cut into cubes
1
egg
Topping-Combine the
flour, coconut, sugar, pecans, baking powder and salt together in a second
bowl; then knead in the butter with your fingers until incorporated. Mixture
should look coarse and crumbly. Blend in 1 egg then arrange topping over the
berries in clumps, covering them evenly. Bake the cobbler for 45-50 minutes, or
until topping is golden and crisp, and filling is thick and bubbly. Cool
for at least 1 hour as it will thicken as it sets up.
Blackberry
Pie
Makes:
6 servings Prep Time: 1 hour 15 minutes
1
pie crust
Filling
7-8
cups blackberries
1
cup sugar
6
tablespoons flour
½
teaspoon cinnamon
6
tablespoons butter
Preheat
oven to 400 degrees.
Place
berries in a large mixing bowl. Combine remaining ingredients, except the
butter, pour over the berries, and fold gently. Put bottom crust in pie pan.
Place the filling on top of bottom crust and dot with butter. Put the top pie
crust on and brush with a beaten egg. Sprinkle with sugar and bake 400 degrees
for 45 minutes then turn the oven temperature to 350 degrees and bake 15 more
minutes or until the filling is bubbling and the crust is browned. Check at 30
minutes and if the crust is getting too brown cover with foil. Make sure to
vent the top crust by making a few slits. I use a small berry shaped cookie
cutter and make three cut outs so I can see the filling bubbling. I brush the
cut outs with egg and attach them to the top of the crust and sprinkle with
sugar. It looks as good as it tastes. Let set before cutting so it can thicken.
Raspberry
Pie-substitute
raspberries for the blackberries or mix the berries.
Makes:
6 servings Prep Time: 45 minutes
6
cups berries, assorted fresh or frozen
1
½ cups sugar
2
tablespoons flour
2
tablespoons butter cut into pieces
1
cup flour
3
tablespoons sugar
¼
teaspoon cinnamon
¾
cup walnuts, pecans or almonds, sliced
6
tablespoons butter, unsalted, melted
Filling-Place berries,
sugar and flour in a saucepan and heat to boil. Reduce heat and simmer stirring
until thickens. Remove from heat and pour into greased pan. Dot fruit mixture
with butter.
Topping-Combine flour,
sugar and cinnamon in mixing bowl; stir to combine and add nuts. Stir in butter
evenly. Set aside for 5 minutes then using fingertips break mixture into
crumbs. Add topping to berry mixture. Bake at 400 degrees for 30 minutes or
until topping is lightly browned.
Mini
Blackberry Turnovers
Makes:
12 mini
turnovers
Prep Time: 30 minutes
2
cups blackberries
2
tablespoons flour or cornstarch
3
tablespoons sugar
Pinch
of salt
Glaze
¼
cup powdered sugar
3
tablespoons milk
½
teaspoon vanilla
Filling-In a bowl toss
together the blackberries, flour, sugar and salt.
Assemble-Lay the dough
rounds on a sprayed baking sheet. Divide the berries evenly among the dough rounds.
Using a pastry brush, dampen the edge of each round with cold water. Gently
fold the dough over the berries to make a half moon shape, dampen the edges
with the water. With the tines of a fork, press the outer edge of the
dough half rounds together. Refrigerate the pockets on the baking sheet until
the dough is firm, 15-20 minutes. Meanwhile, preheat the oven to 375 degrees.
Bake the turnovers until golden brown, 15-20 minutes. Let set for a minute then
glaze.
Glaze- Mix ingredients
until smooth; drizzle over the turnovers and serve warm or at room temperature.
Note:
These mini blackberry pies will disappear so fast you won’t believe it so make
plenty. These also freeze well.
Mixed
Berry Cobbler
3
cups berries (mixture of blackberry, raspberry, blueberry or strawberry)
¼
cup sugar
1
tablespoon butter
1
cup flour
1
tablespoon sugar
1
½ teaspoons baking powder
¼
cup butter, to make coarse crumbs.
¼
cup milk
1
whole egg
Topping-Mix
together; flour, sugar and baking powder. Cut in butter to make coarse crumbs.
Mix in milk and egg. Stir until just moistened. Drop by spoonful’s atop the hot
fruit. Sprinkle with sugar. Bake for 20 minutes in a preheated 400 degree oven.
Blackberry
Iced Tea
1
¼ cups sugar
4
cups of boiling water
2
family size tea bags
2
½ cups of cold water
Mint
for garnish
Raspberry Iced Tea
Makes
16
servings.
Prep Time: 15 minutes
In a large pot, bring water to a boil.
Add sugar and remove from the heat. Stir sugar until it dissolves. Add the
raspberries and the tea bags. Steep for 10 minutes then stir in the lemon
juice. Strain; discard the berries and tea bags. Transfer to a large container
or pitcher. Refrigerate until chilled. Serve over ice. For those who prefer
unsweetened tea this is also great without the sugar. Follow the same procedure
just eliminate the sugar. This is so refreshing on a hot summer day.
Makes
4
servings
Prep Time: 10 minutes
2
½ cups fresh berries (strawberries, raspberries, blackberries)
½
cup milk
Berry
Blast
Makes
4
servings
Prep Time: 10 minutes
2
tablespoons lemon juice, fresh squeezed
1/2
cup strawberries
1/2
cup raspberries
½
cup blackberries
½
cup blueberries
In
a blender, combine raspberry juice, lemon juice, and berries. Blend until
smooth.
Black
and Blue
Makes
4
servings
prep Time: 10 minutes
¾
cup orange juice, freeze squeezed
½
cup blackberries
¼
cup blueberries
2
whole bananas cut in chunks
Blackberry
Smoothie
Makes
4
servings
Prep Time: 10 minutes
1
cup milk
1
pint vanilla yogurt, frozen fat free
1
medium banana, chopped
1
cup fresh blackberries
Recipes
Fresh Garden Pasta
Makes 4 servings Prep Time 20 minutes
12
ounces whole wheat angel hair pasta
¼
cup olive oil
5
cloves garlic, chopped
2
cups cut up zucchini and yellow squash
2
cups red or yellow or both, cherry tomatoes, quartered
¼
cup fresh basil, sliced
½
cup parmesan, fresh rated
1
teaspoon vegetable or chicken base (optional)
2
Tbls chopped fresh basil
Cook
pasta, strain and reserve 1 cup of pasta water. Add vegetable or chicken base
to the pasta water.
Meanwhile
in large skillet, combine olive oil, garlic. Cook over medium heat for 3
minutes, do not brown garlic.
Stir
in zucchini, tomatoes and sliced basil. Season with salt and pepper.
Reduce
heat to low; stir pasta liquid and pasta into vegetables in skillet. Heat thoroughly.
Sprinkle with parmesan. Transfer to large serving bowl and sprinkle with
chopped basil.
Garden Salad
Fresh mixed cut greens, fresh chopped chives, assorted garden cherry tomatoes, light Italain vinaigrette.
Summer
Stuffed Chicken Breasts
Makes: 4 chicken breasts Prep Time: 40 minutes
4- 6 ounces chicken
breast, boneless, skinless
1 cup feta cheese, crumbled
¾ cup tomatoes, seeded, chopped
¼ cup basil, fresh chopped
1/8 cup lemon juice
3 tablespoons oil
1 tablespoon galic, minced
salt and pepper to taste
Cole Slaw with Apples and Raisins
Makes: 4-6 servings Prep Time: 15 minutes
Slaw
16 ounces slaw mix or 4 cups cabbage, fresh, grated
1 whole apple, diced with peel on
½ cup raisins
Dressing
¾ cup mayonnaise
3 tablespoons milk
2 tablespoons apple cider vinegar
2 tablespoons sugar
Cole Slaw with Bacon and Tomato
Makes: 4-6 servings Prep Time: 15 minutes
Slaw Mix:
16 ounce slaw mix or 4 cups cabbage, fresh, grated
1 cup cherry tomatoes, halved
½ cup bacon,
cooked, diced
Dressing
¾ cup mayonnaise
3 tablespoons milk
2 tablespoons apple cider vinegar
2 tablespoons sugar
Mix dressing ingredients together then mix with the slaw ingredients.
Ice Box Slaw (my favorite)!
Makes: 10 servings Prep Time: 45 minutes
4
|
cups
|
cabbage,
shredded
|
1
|
cup
|
carrot,
shredded
|
1/2
|
cup
|
green
pepper, diced fine
|
1/2
|
cup
|
red
pepper, diced fine
|
1 1/4
|
cups
|
sugar
|
1/4
|
cup
|
cider
vinegar
|
1/4
|
cup
|
canola
oil
|
1
|
teaspoon
|
salt
|
1/2
|
teaspoon
|
celery
salt
|
Bring sugar, vinegar, oil, salt, and celery salt to a boil. Mix cabbage, carrots, and peppers together in a bowl. Pour boiling mixture over cabbage mixture while hot and let set. Cover with lid to let flavors absorb. This will keep in the frig 3-4 days. This recipe is from my mother-in-law, Mary Barnes and was our signature side salad served with all sandwiches at Margy’s Café.
Corn
and Tomato Salad
Makes
6 servings Prep
Time: 15 minutes
6 ears of corn, cooked and removed from cob
1 whole tomato, diced
½ cup green onion, diced
½ cup Basil dressing (see recipe)
Cut the corn from the cob, put in a bowl-cover with water and saran wrap. Cook 5 minutes in the microwave. Drain and rinse with cold water. Add remaining ingredients and toss.
Egg Salad
with Veggies (don’t turn up your nose until you try this one-it’s fabulous)!
Makes: 6 servings Prep Time: 15 minutes
10
|
whole
|
eggs,
hard boiled, chopped
|
1
|
small
|
zucchini,
diced
|
1/4
|
cup
|
celery,
diced
|
1/4
|
cup
|
carrot,
diced
|
2
|
tablespoons
|
green
onion, chopped fine
|
2
|
tablespoons
|
red
peppers, diced
|
1/3
|
cup
|
mayonnaise
|
2
|
tablespoons
|
Italian
creamy salad dressing
or
buttermilk ranch (see recipe)
|
1
|
tablespoon
|
dill
weed, fresh, finely chopped
|
1
|
teaspoon
|
mustard
|
1/8
|
teaspoon
|
salt
|
Egg Salad BLT
(eggceptionally
good with fresh garden tomatoes)
½
|
cup
|
egg salad (see
recipe)
|
2
|
slices
|
center cut bacon,
cooked
|
1
|
leaf
|
leaf lettuce
|
1
|
large
|
tomato, fresh, sliced
|
2
|
pieces
|
nice white or wheat
bread
|
Place the lettuce on 1
slice of the bread, top with the egg salad, bacon and tomato. Slice in half and
enjoy.
#2
Follow directions above except cook until still somewhat firm. Drain. Melt
butter in skillet and sautéed green beans in skillet until desired doneness.
Toss with seasoned salt.
#3
Follow directions in #1 then set beans aside. Brown butter in sauce pan and
melt until brown. Add bread crumbs and mix. Toss in green beans and add
seasoned salt. Use ½ stick butter to 1 cup bread crumbs.
Fresh Tomato Salad
Makes 2 cups Prep Time:
10 minutes
2 cups cherry or grape tomatoes, halved
2 tablespoons red wine or balsamic vinegar
1 tablespoon olive or canola oil
1 teaspoon sugar
Salt and pepper to taste
¼ cup basil cut into strips
Toss tomatoes, vinegar, oil, sugar and seasonings together. Add basil just before serving.
Garden Fresh Vegetable Salad
Makes: 8 servings Prep Time 20 minutes
2 large cucumbers, peeled, seeded
2 large tomatoes
2 large green peppers, seeded
1 small yellow onion
1 bunch broccoli
1 small zucchini
1 small yellow squash
1/4 -1/2 cup Basil or Italian dressing (see recipes)
Basil
Dressing
Makes 8 servings Prep Time: 15 minutes
2-3
cloves garlic, minced
¼ cup minced fresh basil
¼ cup fresh minced parsley
4
teaspoons Dijon mustard
2
tablespoons red wine vinegar
½ teaspoon sugar
¾
cup olive oil
Combine all ingredients in a food processor except the oil and process until smooth. With the food processor running slowly add the oil and process until well blended.
Lasagna made with zucchini noodles or cabbage noodles. Yummmmm!
Take your favorite lasagna recipe and substitute lasagna noodles with zucchini or cabbage noodles.
Zucchini Noodles-take a large zucchini and the super peeler (for those of you who bought a super peeler from our market), and peel the zucchini long ways by holding the zucchini standing up and peeling downward from top to bottom. The super peeler is perfect for this because it peels very thin. Peel the zucchini all the way down to the seeds but don’t use the seeds or the soft spongy center. Large zucchinis are perfect for noodles, as long as you don’t use the seeds or the spongy middle because it will make your lasagna watery. You don’t have to pre-cook the zucchini just layer it like you would lasagna noodles. Bake the same amount of time as you would with regular noodles.
Cabbage Noodles-remove the leaves from the cabbage and blanch them. Once blanched you can use them in place of regular pasta noodles.
Parmesan Zucchini Sticks
Makes:
6 servings Prep
Time: 30 minutes
¼
cup parmesan cheese
¼
stick butter
Fourth of July Recipes
Fourth of July Menu Ideas and Recipes
Here
are a few of my favorite fourth of July menu ideas and recipes from my cookbook
“Farm to Fork the Margy Way” .
Makes:
6-8
servings
Prep Time: 15 minutes
3
|
cups
|
lettuce, shredded
|
1/2
|
cup
|
broccoli, chopped
|
1/2
|
cup
|
cauliflower, chopped
|
½
|
cup
|
peas, frozen or fresh, blanched
|
1/4
|
cup
|
green onion, chopped
|
1
|
pound
|
bacon , cooked, chopped
|
4
|
whole
|
eggs, hard boiled, diced
|
1/4
|
cup
|
parmesan cheese, shredded
|
1
|
cup
|
cheddar cheese, shredded
|
1
|
cup
|
mayonnaise
|
1/8
|
cup
|
sugar
|
Mix mayonnaise and sugar together. Mix
the remaining ingredients together and toss with mayonnaise.
Crab, Corn and Tomato Salad
Makes: 4
servings
Prep Time: 15 minutes
1 cup fresh corn kernals (about 2
ears), blanched
¼ cup basil, fresh leaves, sliced
¼ cup red pepper, diced
2 tablespoons green onion, diced
1 pound lump crabmeat
2 cups cherry or grape tomatoes, halved
¼ - ½ cup Lemon Basil Dressing
(below).
For a variety I will add small
shell pasta noodles to this salad and it’s wonderful. Just make a little extra
dressing.
Lemon Basil Dressing
Makes
8
servings
Prep Time: 15 minutes
¼
cup minced fresh basil
¼
cup fresh minced parsley
4
teaspoons Dijon mustard
2
tablespoons lemon juice, fresh
½
teaspoon sugar
Dash
black pepper
¾
cup olive oil
Combine
all ingredients in a food processor except the oil and process until smooth.
With the food processor running slowly add the oil and process until well
blended.
Broccoli Salad
Makes:
4-6 servings
Prep Time: 30 minutes
3
|
cups
|
broccoli florets
|
1/2
|
pound
|
bacon, cooked, diced
|
1/4
|
cup
|
red onion, diced
|
1/2
|
cup
|
raisins
|
3/4
|
cup
|
mayonnaise
|
1/8
|
cup
|
sugar
|
2
|
tablespoons
|
cider vinegar
|
1/2
|
cup
|
sunflower seeds
|
Cucumbers in Dilled Sour Cream Sauce
4
large cucumbers, halved length wise, seeded and sliced
4
teaspoons salt
¾
cup mayo
¾
cup sour cream
¾
cup red onion diced
½
cup white vinegar
¼
cup sugar
3
tablespoons fresh dill chopped or 2 tablespoons dried
Place
cucumber slices in a colander and sprinkle with salt. Let stand for 15 minutes
and then rinse. Combine mayo, sour cream, onion, vinegar, sugar and dill in a
bowl. Add cucumber slices and toss to coat. Let stand for 5 minutes before
serving or make 1 day ahead.
Macaroni Salad
Makes:
8-10
servings
prep Time: 2 hours minutes
1
pound box macaroni pasta, cooked, cooled
1
pound bacon, cooked, chopped
½
cup green onions, chopped
12
ounce cheddar cheese, shredded
6
hardboiled eggs, sliced
Dressing
1
½ packages Hidden Valley Ranch dry seasoning mix
1
cup milk
¾
cup mayonnaise
¾
cup sour cream
Margy’s Potato Salad
Makes: 4-6
servings
Prep Time: 30 minutes
2 pounds
potatoes (red potatoes are my preference)
8 whole eggs,
hard boiled, 6 chopped & 2 sliced (for garnish)
¼ cup sweet
pickle juice
½-3/4 cup
mayonnaise
½ cup sweet baby
gherkin pickles, chopped
¼ cup green
onions, chopped
2 tablespoons
yellow mustard
1 teaspoon sugar
Paprika for
garnish
Cook potatoes with skin until tender
about 15 min (I boil the eggs with the potatoes). Drain and separate eggs. Let
potatoes cool for a few minutes. Cube potatoes while still warm and toss with
pickle juice in a bowl; cool to room temperature. Add green onions, chopped
eggs & pickles to cooled potatoes. Combine mayonnaise, mustard and sugar to
make the dressing. Gently toss the dressing with the potato mixture. When ready
to serve put salad in a serving bowl and top with sliced eggs then a sprinkle
of paprika. Serve immediately or chill for 1 hour. This potato salad is just as
good at room temperature. I always make a double recipe as this potato salad is
very popular as are the requests for seconds.
Watermelon Lemonade
Makes
4 quarts Prep
Time: 15 minutes
1
can frozen concentrated lemonade, or 6 cups fresh lemonade
Prepare
lemonade according to directions then add the pureed watermelon and stir well.
This is healthy and wonderful on a hot summer day.
Chicken Pasta Salad
Makes: 8-10 servings Prep
Time: 45 minutes
1 pound pasta shells, cooked
1 1/2 cups cooked, diced chicken, all white meat
1 cup red seedless grapes, washed and stems removed
1/4 cup celery diced fine
1 1/2 cups buttermilk Ranch dressing
1/2 teaspoon black pepper
1/4 walnuts, chopped
Mix
all ingredients except walnuts. Refrigerate. Sprinkle walnuts on top before
serving. The pasta soaks up the dressing as it sets, so you may need to add
more. The secret to this recipe is to use buttermilk ranch dressing - I
use Ken’s. My second choice would be Krogers brand.
Classic Chicken Salad
Makes: 6-8 servings Prep Time: 2 hours 15 minutes
¼ cup celery, diced
½ teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
¾ cup mayonnaise
Mix all ingredients together and refrigerate until time to eat.
Tropical Chicken
Salad
Makes: 8 servings Prep Time: 1 hour
4 cups cooked, all white meat, diced chicken
1 - 15 ounce can crushed pineapple (drained well)
1 - 15 ounce can Mandarin oragnes, drained well and chopped
1/2 cup coconut, shredded
1 cup mayonnaise
Mix all ingredients making sure pineapple and oranges are drained well. You may need less or more mayonnaise. Put in a 1/2 cup at a time. This is a great summer salad or sandwich served on a croissant. This was very popular at Margy’s and is my Mother’s favorite.
1 - 15 ounce can crushed pineapple (drained well)
1 - 15 ounce can Mandarin oragnes, drained well and chopped
1/2 cup coconut, shredded
1 cup mayonnaise
Mix all ingredients making sure pineapple and oranges are drained well. You may need less or more mayonnaise. Put in a 1/2 cup at a time. This is a great summer salad or sandwich served on a croissant. This was very popular at Margy’s and is my Mother’s favorite.
Margy's Signature Spinach Salad
Makes: 1 serving Prep Time: 10 minutes
1 cup spinach, fresh, stems removed, chopped
¼ cup strawberries, sliced, fresh
¼ cup blueberries or blackberries, fresh
¼ cup raspberries, fresh
1/8 gorgonzola or blue cheese crumbles
Walnuts or pecans, toasted
Raspberry Dressing
Makes: 4 cups
1 cup raspberries, fresh or frozen
1/4 cup red wine vinegar
1/8 cup Dijon Mustard
1/2 cup sugar
1 3/4 cups canola oil
Margy’s Potato Salad
Makes: 4-6 servings Prep
Time: 30 minutes
2 pounds potatoes (red potatoes are my preference)
8 whole eggs, hard boiled, 6 chopped & 2 sliced (for garnish)
¼ cup sweet pickle juice
½-3/4 cup mayonnaise
½ cup sweet baby gherkin pickles, chopped
¼ cup green onions, chopped
2 tablespoons yellow mustard
1 teaspoon sugar
Paprika for garnish
Cook potatoes with skin until tender about 15 min (I boil the eggs with
the potatoes). Drain and separate eggs. Let potatoes cool for a few minutes.
Cube potatoes while still warm and toss with pickle juice in a bowl; cool to
room temperature. Add green onions, chopped eggs & pickles to cooled
potatoes. Combine mayonnaise, mustard and sugar to make the dressing. Gently
toss the dressing with the potato mixture. When ready to serve put salad in a
serving bowl and top with sliced eggs then a sprinkle of paprika. Serve
immediately or chill for 1 hour. This potato salad is just as good at room
temperature. I always make a double recipe as this potato salad is very popular
as are the requests for seconds.
Broccoli Salad
Makes:
4-6 servings Prep
Time: 30 minutes
3 cups broccoli florets, chopped
1/2 pound bacon, cooked, diced
1/4 cup red onion, diced
1/2 cup raisins
3/4 cup mayonnaise
1/8 cup sugar
2 TBLS cider vinegar
1/2 cup sunflower seeds
In a
large bowl combine broccoli, bacon, onion and raisins. In a small bowl, whisk
together mayonnaise, sugar and vinegar. Combine dressing with the vegetables,
and refrigerate. Mix in sunflower seeds right before serving. For a vegetarian
or lower fat salad I leave out the bacon and it is just as delicious.
Dry ingredients
1 3/4 cup flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon cinnamon
Mix all of the above together
Wet ingredients
2 eggs, slightly beaten
1/4 cup butter, melted and cooled
1/2 cup plain low- fat or fat- free yogurt or sour cream
1 teaspoon vanilla
1 1/4 cup chopped fresh strawberries
Mix all wet ingredients together except strawberries
Mix wet and dry ingredients together until just blended then fold in the strawberries.
Fill muffin cups 2/3 full and bake in a 375 preheated oven for 15-18 minutes.
Cool and enjoy!
150 calories, 5 grams fat, 1 gram fiber
Strawberry Recipes
Here are a few of my favorite Strawberry Recipes:
Strawberry Cake
Makes: 12 servings Prep Time: 45 minutes
Batter
1 ½ cups fresh sliced
strawberries.
2 ¼ cups flour
2 ¼ teaspoons baking powder
1/8 teaspoon salt
1½ cups sugar
½ cup butter, softened
2 large eggs
1 cup buttermilk
Frosting
3 ounces cream cheese,
softened at room temp
1/3 cup butter, softened
2 tablespoons orange juice
3 cups powdered sugar
12 whole strawberries
Frosting-Place cream cheese, butter and orange juice in medium
bowl; beat with mixer until blended. Gradually add powdered sugar, and beat
just until blended. Garnish frosted cake with berries.
Strawberry Shortcake Cups
Makes: 18 mini or 12 regular Prep Time: 20
minutes
4 tablespoons sugar
1½ cups flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup cold butter
1 whole egg
½ cup milk
Whipped cream
Fill 12
greased regular sized muffin tins 2/3 full. Sprinkle with sugar and bake at 425
for 12 minutes or until golden. You can use the mini muffin pans by dropping
the baking time down to 8-10 minutes. You can also bake in a round 8 or 9” cake
pan which would prolong the baking time by a few minutes. Just before serving
cut in half spoon berries and whipped cream between layers.
Makes: 12 servings Prep
Time: 30 minutes
1 quart strawberries,
sliced
1 package strawberry glaze
2 (8 ounce) packages of
cream cheese, softened at room temperature
1 pound box of powdered
sugar
4 ounces of pecans, chopped
2 cups flour
2 sticks (1 cup) butter (do
not use margarine)
Strawberry Daiquiri
Makes: 6 servings Prep
Time: 10 minutes
¾ cup simple syrup (see recipe)
1 tablespoon fresh lemon juice
3 cups crushed ice
½ cup rum
Strawberry Lemonade
Makes: 2 quarts Prep Time: 15 minutes
1 quart fresh
strawberries, stems removed
¾ cup sugar
¾ cup lemon
juice, fresh or bottled
Process water, strawberries and sugar in blender until
smooth. Stir in lemon juice. Add additional water if too tart for your taste.
Easy alternative: Add pureed strawberries to a frozen concentrated lemonade
following the directions on the can.
Makes: 12 popsicles Prep Time 4
hours 30 minutes
½ cup sugar
1 pint strawberries
2 tablespoons lemon juice
2 tablespoons orange juice
Bring water and sugar to a boil in a saucepan, stirring
until sugar dissolves. Remove from heat and cool. Process cooled sugar mixture,
strawberries, and juices in a blender until smooth, stopping to scrape down
sides. Pour into 12 (1/4-cup) plastic Popsicle molds. Insert Popsicle sticks,
and freeze for 4 hours until firm.
Strawberry Orange
Banana Smoothie
Makes: 4 servings Prep
Time: 10 minutes
¼ cup apple juice
12 whole
strawberries
1 whole banana,
cut into chunks
½ cup orange
sherbet or fat free frozen vanilla yogurt
In a blender, combine juices, fruit and sherbet. Blend until
smooth.
Lemonade Day, Saturday May 12th
Strawberry Lemonade
Recipe Above!
Blackberry Lemonade
Substitute
blackberries for the strawberries in the strawberry lemonade recipe.
Watermelon Lemonade
1 medium watermelon, seedless, pureed
1 can lemonade,
concentrated, frozen or 6 cups fresh lemonade
Prepare lemonade according to directions then add the pureed
watermelon and stir well. This is healthy and wonderful on a hot summer day.
…and here’s one for the adults
Blackberry Lemonade
Makes: 1 serving Prep Time: 3 minutes
(1) 12 oz glass
6 whole blackberries, fresh
1 ½ ounces
Stoli blackberry vodka
1 splash
simple syrup (see recipe)
1 splash 7-up
4-5 ounces
lemonade
ice
*Do not try and sell this at your lemonade stand! Save it for the neighborhood block party:)
St. Patty's Day Recipes
Here are a few of my favorite St Patty's Day Recipes
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Since Saint Patty's Day is just around the corner I have included, in this post, a few of my favorite recipes. The Corned Beef with the Jalapeno Pepper Jelly recipe came from Leah Chase-the chef and owner of the very popular Dookey Chase Restaurant in New Orleans. I called Leah at her restaurant and told her we were planning a big party at one of my restaurants and wanted to serve something different yet delicious. She gave me this recipe and said this is what she serves at her St Patty's Day celebration at The Dookey Chase Restaurant.
Corned Beef with Jalapeno Pepper Jelly
4
|
pound
|
corned beef brisket
|
1
|
jar
|
jalapeño jelly
|
1
|
cup
|
water
|
Rinse corned beef. Place in a roaster with a lid or baking dish covered with foil. Slow roast in a preheated 300 degrees oven for 3-4 hours or until tender. Cover the beef with jelly and slow roast, basting the beef every 15 minutes or so the last hour. Makes 8 servings.
Rueben Soup
1 ½ c diced onion
1 ½ c diced celery6 TBLS butter
3 c chicken broth
3 c beef broth
1 ½ t baking soda
6
6 TBLS cold water
2 ¼ c sauerkraut, drained & rinsed
6 c half & half
6 c diced cooked corned beef
3 c shredded Swiss cheese
Salt & Pepper to taste
Sautee onion& celery in butter until tender. Add broth and baking soda. Combine cornstarch & water; add to pan. Bring to a boil; boil for 2 minutes, stirring occasionally. Reduce heat. Add sauerkraut, cream & corned beef; simmer & stir for 15 min. Add cheese; heat until melted. Add salt & pepper. Garnish with croutons if desired. Serves 18
Rueben Bake
Makes: 8 servings Prep Time: 30 minutes
2 sheets of Puff Pastry (groceries freezer section) or 2 cans crescent rolls
1 pound of Swiss cheese, sliced
1 ¼ pounds of deli corned beef, sliced (or turkey to make a turkey Rueben)
1- 14 ounce can sauerkraut, rinsed, well drained.
2/3 cup Thousand Island dressing
1 each egg white, beaten
3 teaspoons caraway seeds
Unroll 1 sheet of puff pastry and press into bottom of 9x13” baking dish. Press to cover the bottom of the baking dish. Bake in a preheated 375 degree oven for 8-10 minutes or until golden brown. Then layer with half the cheese and all of the meat. Combine sauerkraut and dressing; spread over meat. Top with remaining cheese. On lightly floured surface press or roll out the second sheet of pastry to fit the 9x13 pan. Place over the cheese. Brush with egg white; sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand 5 minutes before cutting.
Irish Soda Bread
3 ½ c. flour2 t. salt
1 T. Sugar
2 t. baking soda
2 T. Butter
1 ¾ c. buttermilk
Enjoy!!
Vegetable Soup Week
This week is vegetable soup week here at the farm. I like to use the frozen vegetables from the farm in all my soups especially these two recipes; Vegetable Beef Soup and Italian Garden Vegetable Soup. In my cookbook I include a chapter called Canning and Preserving. This chapter includes the Basics of Canning; Preserving by Freezing and Drying Herbs. I have received many comments on how wonderful both of these soups are (one is with meat and one is a vegetarian soup). The V-8 juice makes this vegetable soup stand out from all others, especially when made with homemade V-8 juice.
Vegetable Beef Soup
Makes:8-10 servingsPrep Time: 5 hours
2 pounds beef Chuck or English roast
48 ounces V-8 or tomato juice
2 Tbls beef base
1 teaspoon chopped garlic
1 teaspoon Lawry's Seasoned Salt
1 teaspoon pepper
2 cups water
Wash Roast. Season both sides with salt and pepper. Brown both sides in a skillet. Put in a large roasting pan. Add vegetable juice, beef base, water and garlic. Roast in a preheated oven covered at 325 degrees for 3-4 hours. When meat is pull apart tender, remove from oven and put on top of stove. Add whatever vegetables you desire. Cook until vegetables are done. Pull meat into pieces. You can also cook in the crock pot on low for 6-8 hours but start the vegetables with the meat on top. You will still need to brown the meat.
Makes: 4-6 servingsPrep Time: 45 minutes
2 cups tomatoes, diced
4 cups water
¼ cup vegetable base
1 clove garlic, diced
½ cup onion, diced
¼ cup parsley, fresh, chopped
1 teaspoon oregano, dried
1 teaspoon Italian seasoning, dried
3 whole potatoes, diced
1 large carrot, diced
1 cup green beans, fresh or frozen
1 cup corn; fresh or frozen
1 1/2 cups brussels sprouts; frozen
1 whole zucchini, diced
Vegetable Pasta Salad
Blackberry Bread
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