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GREEN BEANS
BASIL-SESAME GREEN BEANS
4-1/2 cups cut fresh green beans
1 to 1-1/4 t. salt
3 Tbs finely chopped onion
3 Tbs olive oil
4-1/2 t. minced fresh basil or 1-1/4 t. dried basil
4 t. sesames, toasted.
Place the beans in a saucepan and cover with water; and the salt. Bring to a boil cover and cook for 7-10 minutes or until crisp-tender. Drain and place in a serving bowl. Add the onion, oil, basil, and sesame seeds; toss to coat. Yield : 6 servings.
GREEN BEAN SALAD
1 medium potato, peeled
½ pound fresh green beans, cut into 2 inch pieces
1 medium tomato cubed
½ small red onion, sliced and separated into rings
2 Tab. Red wine vinegar
1 Tab. Canola oil
2 Tab. Minced fresh parsley
1/8 t salt
Place potato in a saucepan and cover with water. Bring to a boil; cook for 15 minutes or until tender. Drain and cool;
Cut into cubes. Place green beans in a sauce pan and cover with water. Bring to a boil; cook uncovered, for 6-8 minute 0r until crisp tender. Drain and cool. In a serving bowl, combine beans, potato, tomato, and onion. In a jar with a tight-fitting lid combine the remaining ingredients: shake well. Pour over the bean mixture and loss to coat. Yield:
4 servings
SWEET ‘N’ SOUR BEANS
½ cup packed brown sugar
¼ cup cider vinegar
1 t. garlic powder
1 t. ground mustard
2 large onions, sliced and separated into rings
1 can (28 ounces) baked beans
1 can (16 ounces )kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
4 bacon strips, cooked and crumbled
In a large nonstick skillet combine the brown sugar, cider vinegar, garlic powder and mustard; bring to a boil. Stir in onions. Reduce heat; simmer uncovered for 15-20 minutes or until onions are tender. Add the beans and bacon. Pour into a 2 qt. baking dish cover and bake 40-45 minutes at 350.
Yield: 8 servings
PEACH RECIPES
PEACH MELBA RECIPE
Ingredients:
12 oz. fresh or frozen raspberries, Thawed
6 fresh or canned peach halves
2 cups of vanilla ice cream
½ cup of dry macaroon crumbs
½ cup of heavy cream, whipped
1/3 cups if raspberry jelly
2 TBS sugar
1 TBS cornstarch
Procedures:
In a saucepan , combine the sugar and the cornstarch. Stir in raspberries and jelly.
Bring to a boil over moderate heat. Reduce heat to low and continue to cook and stir for about 5 minutes, until smooth and thickened. Press the sauce through a sieve. Chill thoroughly.
Place a small scoop of ice cream at the bottom of a glass. Cover with a peach half. Top with raspberry sauce and sprinkle with macaroon crumbs.
NEW RED POTATO RECIPES
BASIC BOILED POTATOES
5 pounds medium red potatoes. (24)
melted butter and minced fresh parsley, optional
Place potatoes in a Dutch oven or stock pot and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-30 minutes or until tender. Drain well. Serve eight potatoes with butter and parsley if desired. Lemon juice may be added also. Refrigerate remaining potatoes. Yield;4 servings plus 16 left over potatoes.
WESTERN POTATOES
½ cup chopped sweet red pepper
½ cup chopped onion
2 tablespoons margarine
1 can cream of celery soup undiluted
¼ cup milk
1 can (4 ounces) chopped green chilies
¼ teaspoon salt
1/8 teaspoon cayenne pepper ,optional
1/8 teaspoon hot pepper sauce
1 cup (4 ounces shredded cheddar cheese, divided
8 cooked medium red potatoes cubed
In a large saucepan sauté red pepper and onion in butter until tender. Stir in the soup, milk, chilies, salt, cayenne and hot pepper sauce; heat through. Stir in ¾ cup cheese until melted. Add potatoes; stir to coat. Transfer to a greased 11-in. X 7-in.X2-in. baking dish. Bake, uncovered at 350 for 20-25 minutes or until bubbly. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield:6-8 servings.
RED POTATO SALAD
7 cooked medium red potatoes, cubed
¼ cup sour cream
¼ cup mayonnaise
1/4 cup shredded cheddar cheese
2 tablespoons chopped red onion
1 bacon strip, cooked and crumbled
1-1/2 teaspoons snipped chives
salt and pepper to taste
In a bowl, combine all the ingredients; mix well. Refrigerate until serving. Yield: 4-6 servings.
POTATO OMELET
1 cooked medium red potato cubed
½ cup chopped fresh broccoli
2 tablespoons chopped onion
1 small tomato, seeded and chopped
½ teaspoon dill weed
2 tablespoons butter divided
4 eggs
1 tablespoon water
Salt and pepper to taste
3/4 cup shredded cheddar or Swiss cheese
In saucepan sauté potato, broccoli, onion, tomato and dill in 1 tablespoon butter until tender; keep warm, in a bowl, beat the eggs, water, salt, and pepper. In skillet, melt remaining butter; add egg mixture. As the eggs set, lift edges letting uncooked portion flow underneath. When eggs are c ompletely set remove skillet from the heat. Spoon vegetable mixture and cheese over half of the eggs; fold in half. Serve immediately. Yield: 2 servings.
ROASTED RED POTATOES
1pound small red potatoes
½ teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
cut the potatoes into ¼ in.-thick slices; toss with oil. Place in a single layer in a greased 13-in. X
9 X 2-in.baking pan. Sprinkle with salt, pepper, and Parmesan cheese. Cover tightly with foil. Bake at 350 for 40 minutes or until tender. Yield: 4 servings.
CHEESY RANCH NEW RED POTATOES
12 small new red potatoes scrubbed and halved
1 cup Ranch-style salad dressing
1 8 once package shredded Colby-Monterey Jack
cheese
1 teaspoon black pepper
Preheat oven to 350 degrees F. Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook 10 minutes or until tender. Drain. Place cooked potatoes on an ungreased cookie sheet with the cut side up. Spread a spoonful of dressing on the top of each potato half. Sprinkle with cheese, and lightly dust with pepper. Bake in the preheated oven for 5 minutes, or until cheese is melted.
HONEY ROASTED RED POTATOES
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch pepper
Preheat oven to 375 degrees. Lightly coat an 11X7 inch baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper: drizzle over potatoes and onion. Bake in the preheated 375 degrees oven for 35 minutes or until tender, stirring halfway through the cooking time.
CHILI-BEEF-POTATO SOUP RECIPE
INGREDIENTS:
½ lb. ground beef
½ cup chopped onion
½ cup chopped celery
1 lb. chopped tomatoes or 1 can tomatoes, cut up
2 cups of potatoes, peeled and diced
1 can (10 oz.) of condensed beef broth
1 1/3 cups of water
1 tsp of chili powder
½ tsp salt
½ tsp Worchestershire sauce
1 cup cooked peas
INSTRUCTIONS:
Brown the beef in a saucepan; drain off fat
Add the onion and celery and cook until the vegetables are tender-crisp
Stir in the tomatoes, potatoes, beef broth, water chili powder, salt and
Worchestershire sauce
Cover and cook until the potatoes are tender (approximately 12-15 minutes.)
Stir in the peas and heat through
Serve
LEEK AND POTATO FRITTER RECIPE
Ingredients:
1 large potato, peeled and cut into 2 inch pieces (about ½ lb.)
1 teaspoon salt
2 lb. leeks, thinly sliced
4 large eggs, lightly beaten
1/2 cup matzo meal or fine, dry breadcrumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
¾ teaspoon freshly ground pepper
½ cup vegetable oil
Sour cream (optional)
Instructions:
Cook potatoes and salt in a Dutch oven in boiling water to cover d3 minutes; drain
Cook leeks in a Dutch oven in boiling water to cover 3 minutes; drain
Stir together potatoes, leeks, and next 5 ingredients. Chill 1 hour. Shape mixture into 18 patties
Cook in batches in hot oil in a large skillet 2 minute on each side or until golden brown. Serve immediately with sour cream, if desired
ONION RECIPES
BEST EVER ONION RINGS:
Ingredients:
3 large onions (about 9 to 11 oz. each) peeled and trimmed.
1 cup flour
¾ tsp salt
¼ tsp pepper
1 tsp paprika
1 can beer
Vegetable oil
Procedures:
Cut onions crosswise into ½ inch slices; pull apart into rings. Mix flour, paprika, salt and pepper in large bowl. Add beer, stirring with whip until foam is gone.
Baked version:
Toss onion rings with batter and transfer to plate, letting excess drip off as you transfer. Heat 1 TBS oil in large nonstick skillet (11-12 inches) over medium high heat. Place about ½ the rings in single layer in heated skillet and cook until browned, turning once about 1 ½ minutes on each side. Repeat with remaining onions. Transfer to ungreased shallow baking pans or cookie sheets. Arrange in single layer. Bake at 425 degrees for 6 minutes or until crisp. Makes 6 servings.
Deep fried version:
Heat at least 2f inches of oil in deep fryer for 5 -10 minutes or until oil reaches 375 degrees. Drop batter coated onion rings into oil . fry df2 to 4 minutes or until crisp. Drain on paper towels before serving. Makes 6 servings
Herb Baked Onion Bloom
Ingredients:
1 large onion (3—d31/2 inches)
1 TBS butter or margarine
1 tsp dried thyme or oregano
½ tsp dried rosemary
Salt & pepper to taste
Parsley or paprika, if desired
Procedures:
Cut about ½ inch off top of onion; peel onion. Cut onion into 12 to 16 vertical wedges leaving root base intact. Set bloomed onion on14 by 10 inch foil piece. Top onion with butter, thyme, or oregano, rosemary and salt and pepper to taste. Wrap foil around seasoned bloom and pinch edges together tightly. Place wrapped onion upright on pan and bake at 425 degrees for about 30 minutes or until onion is tender and cooked petals still have body and stand upright. I desired, sprinkle with minced parsley or paprika. Baked wrapped onion may be held in warm location for up to l hour before serving. Makes one serving.
Bloom Seasoning Options:
Beef Bloom: Top onion bloom with 1 cube beef bouillon (crushed), 1 tsp butter or margarine and 1/8 tsp pepper.
Caramelized Mustard Bloom: Combine 1 ½ TBS prepared mustard with 1 ½ TBS of brown sugar, blend until smooth. Spoon over onion bloom. Sprinkle with ¼ tsp pepper.
RASPBERRY RECIPES
RASPBERRY COBBLER
Ingredients:
1 cup of sugar
3 Tbsp. cornstarch
1 cup water
½ tsp. vanilla
4 cups fresh or frozen raspberries
Topping:
1 cup flour
¾ cup sugar
¼ cup margarine or butter
1 beaten egg
Directions:
Mix ;sugar, cornstarch, water and vanilla. Cook over medium heat until thick. Add berries and pour into baking dish. For topping, mix flour, sugar, and margarine as if making pie dough. Add egg. Mixture should appear crumbly, Sprinkle over fruit mixture. Bake at 450 degrees for about 40-45 minutes or until topping is lightly browned.
Source: Champaign Berry Farm, Cable ,Ohio
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