Vegetable Recipes

These are mostly vegetable recipes, but some are mostly meat and some are honey...they just didn't "fit" into my other categories!

To print just one recipe, simply highlight the recipe then click "file" on the top left of the screen and then click "print" and "print selection."

Recipe tips from customer:

• Neck Pumpkins: Cut the pumpkin in half, remove the seeds, cut into pieces.  Fill a sauce pan with 1-inch of water and bring to a boil.  Add pumpkin to boiling water.  Bring back to a boil and then reduce heat to medium.  Simmer for 30 minutes then pour into a colander and allow to drain.  After it cools, peel off rind and mash the remaining pumpkin with a fork.  Or, instead of boiling, bake the pieces at 250-325 degrees in a baking dish with 1/4 inch water in dish until soft.  Time will depend on size of pumpkin (about 1-1.5 hours at 325 or 2-3 hours at 250).  Then scrape out soft pulp. 

• Neck Pumpkins: Peeling pumpkins is no fun!  I wash the pumpkin thoroughly, cut it, and clean the inside, then cut it into chunks, cook it, let it cool, then remove the peel much more easily.  I've also baked pumpkin: cut in half, clean, then bake cut-side down on foil-lined cookie sheet.  Baking does take longer but the results are less watery. Judy Keefer

• Neck Pumpkins: If you bake it you will preserve more vitamins and concentrate the flavor.  Cut the neck pumpkin into large chunks (no need to peel) and bake it face down on a cookie sheet until soft.  Romove from oven and cool.  Scoop soft flesh from skin.  You can then puree it for use in recipes.  Maria Marcella

1. Chicken Fingers with Honey Sauce

This obvioulsy isn't a "vegetable" recipe but since we don't have a honey category yet we decided to list it here.

• 1 c honey
• 1 c prepared spicy brown mustard
• 1 c all-purpose flour
• 1 c fresh bread crumbs
• 1 t salt
• 1/2 t pepper
• 1/2 t garlic powder
• 4 lbs boneless, skinless chicken breasts, cut into 3x1x1/2 inch strips

1. In small bowl, combine honey and mustard and mix well.
2. In medium sized bowl, combine flour, bread crumbs, salt, pepper, and garlic. Mix well.
3. Dredge chicken strips in flour-crumb mixture; shake off excess.
4. Deep fry in 375 F oil about 1-1/2 minutes or until completely cooked and golden brown.  Serve with honey mustard sauce.

2. Zucchini Bread

This is one of the recipes used in the Kid's Cooking Camp this summer.

• 3 c flour
• 1 t salt
• 1 t baking soda
• 1 t baking powder
• 3 t cinnamon
• 3 eggs
• 1 c vegetable oil
• 2 1/4 c sugar
• 3 t vanilla
• 2 c grated zucchini
• 1 c chopped walnuts

1. Grease and flour two 8 x 4 inch pans and preheat the oven to 325 degrees.
2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture, and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.
4. Bake for 40-60 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan, and cool completely.

3. Baked Onions

I have to be honest, the biggest reason I am adding this recipe is because my family loves it and I can never seem to find it.  So now I know where to look!  We mainly have this at Thanksgiving and Christmas but it's good any time of year!  It was Nan's recipe (Dan's grandmother) so it is a tradition to have it at large family meals.

• 5 large onions, cut into 1/4 inch slices (I don't measure - I just cut them up!)
• 2 1/2 c milk
• 1 1/2 t salt
• 4 T flour
• 4 T butter
• cheese to taste (see my notes below)

1. Preheat oven to 350 degrees.
2. Peel and cut onions and cook in boiling water until tender - about 5 minutes.  Drain. Pour into greased casserole dish.
3. Melt butter in a sauce pan.  Add flour and salt and mix well.  Whisk in milk.  Add cheese and heat until thick.  One time I used a bag of shredded cheddar cheese (2 c).  Dan thought it was too much cheese but the rest of the family really liked it.  Usually I use velveeta cheese - I add a few slices and continually whisk to make sure it doesn't burn on the bottom of the sauce pan.
4. Pour cheese sauce over onions and bake uncovered for about 40 minutes.

4. Spaghetti Squash Beef Casserole

• 1 small spaghetti squash
• 1/2 c water
• 1 pound ground beef
• 1/2 c chopped onion
• 1/2 c chopped red bell pepper
• 1/4 c chopped green bell pepper
• 1 clove garlic, minced
• 1 can (14.5 ounces) diced tomatoes with liquid
• 1/2 t oregano
• 1/4 t salt
• 1/8 t pepper
• 2 1/2 c shredded cheddar cheese

1. Cut spaghetti squash in half lengthwise and scoop out seeds.
2. Place squash, cut side down, in a baking dish.  Cover and bake at 375 degrees for about 30 minutes or until tender and easily pierced with a fork.
3. When cool enough to handle, scoop out squash, separating strands with a fork.
4. In a large skillet, cook beef, onion, red and green pepper, and garlic until meat is browned and vegetables are tender.  Drain off fat.
5. Add tomatoes, oregano, salt, pepper, and squash to skillet.  Continue to cook and stir for about 2 minutes or until liquid is absorbed.
6. Transfer mixture to a 1 1/2 quart ungreased casserole.  Stir in 1 1/2 c shredded cheese.
7. Bake uncovered at 350 degrees for 25 minutes.
8. Sprinkle with the remaining 1 c cheese and cook for 5 minutes longer, or until cheese is melted.

Recipe Testimonial: This recipe is a staple in our house.  Instead of using ground beef, we use an Italian style ground turkey and it is delicious.  Heather Fenicle

5. Pumpkin Cream Cheese

• 1/2 c cooked, pureed pumpkin
• 8 ounces cream cheese, softened
• 1/2 c sugar
• 1 t maple flavoring
• 1 t vanilla
• 1 t cinnamon
• 1/2 t pumpkin pie spice
• 1/2 t nutmeg, optional
• 4 ounces whipped topping

1. Beat cooled pumpkin with cream cheese, then add rest of ingredients.  Fold whipped topping in last.  Note: maple syrup may be used instead of sugar and maple flavoring to desired sweetness.

6. Baked Acorn Squash

• 1 acorn squash
• 1 T butter
• 2 T brown sugar
• 2 t maple syrup
• dash of salt

1. Preheat oven to 400 degrees.
2. Using a strong knife, cut the acorn squash in half, lengthwise, from stem to end.  Scoop out seeds and stringy part in center.  Score the inside of each half several times with a sharp knife.  Place each half in a baking pan, cut side up.  Add about 1/4 inch of water so the skin doesn't burn and squash doesn't dry out.
3. Coat the inside of each squash with the butter.  Add a dash of salt if using unsalted butter.  Add 1 T brown sugar to each and drizzle 1 t maple syrup to each.
4. Bake 1 hour to 1 hour and 15 minutes (until squash is very soft and tops are browned). 

7. Stuffed Peppers

• 6 large green peppers
• 1-1.5 pounds ground beef
• 1/2 of a small onion, chopped
• 1 clove garlic. minced
• 1 c cooked rice
• 1 t salt
• 15-25 ounces tomato sauce (1 can is 15 oz., depends on how moist you want your peppers, I use more than one can)
• 3/4 c shredded mozzarella cheese

1. Cut off top of peppers and remove seeds and membranes.
2. Cook peppers in enough boiling water to cover for 5 minutes and then drain.
3. Cook ground beef, onion, and garlic and then drain off fat.
4. Stir in rice, salt, and 10-15 oz tomato sauce.  Heat through.
5. Stuff each pepper with beef mixture and stand upright in ungreased square baking dish.
6. Pour some tomato sauce over the tops.
7. Cover with foil and bake for 45 minutes at 350 degrees.
8. Uncover and bake an additional 15 minutes.  Remove from oven and sprinkle with cheese.

8. Creamy Chicken Thighs with Potatoes or Noodles

Stop by the orchard to pick up some Paulus Potatoes or a bag of homemade Little Barn Noodles for this recipe.

I've made this recipe with chicken thighs as well as boneless breasts and both were great.  I reduced the cooking time to 1 hour and 40 minutes covered and 20 minutes uncovered for the boneless breasts.

• 1/2 c chopped dried beef
• 8-10 chicken thighs, skinned
• 6 slices bacon, cooked, and crumbled
• 1/4 lb cream cheese, softened
• 2 (10 1/2 oz) cans cream of mushroom soup
• 1 1/2 c sour cream
• chopped parsley
• either baked potatoes or cooked buttered noodles

1. Sprinkle dried beef in an 8 x 12 baking dish. 
2. Arrange chicken thighs on top. 
3. Top each thigh with crumbled bacon. 
4. Combine the next 3 ingredients and beat until blended.  Pour over chicken. 
5. Cover tightly with foil and bake in preheated oven at 325 degrees for 2 hours.  Remove foil, and bake uncovered for 20 more minutes. 
6. Sprinkle with parsley and serve over baked potatoes or buttered noodles.

9. Sweet Potato Pone

This recipe comes from a farm friend in South Carolina.  They enjoy it every Thanksgiving and Christmas!

• 3 c grated sweet potatoes (wash well, no need to peel)
• juice of one orange or 2 T juice concentrate
• 1 c sugar
• 1/2 stick margarine
• 2 T dark Karo Syrup
• 1/8 t cinnamon
• 1/8 t allspice
• 1/2 c milk
• 3 eggs, beaten
• 1 1/2 t ginger
• 1/8 t nutmeg

1. Melt margarine in a casserole dish.
2. Mix other ingredients in bowl.
3. Pour into casserole dish, on top of margarine, without mixing.
4. Bake at 350 degrees for one hour, uncovered.

10. Pumpkin Cheesecake

• 2 c vanilla wafer crumbs
• 1/4 c melted butter
• 2- 8 oz packages cream cheese, softened
• 3/4 c sugar
• 1 t vanilla
• 1 c prepared pumpkin (see below)
• 3 eggs
• 3/4 t cinnamon
• 1/4 t nutmeg

Cooking the Pumpkin:

1. Peel and remove stringy pumpkin from the inside.
2. Cut into small chunks and boil with water until soft, about 30 minutes.
3. Drain well.
4. Blend in a food processor, food mill, sauce master (pumpkin screen), or blender.
5. Freeze any leftovers.

Cheesecake:

1. Crumble the wafers and mix with the melted butter.  Press onto 9-inch springform pan.
2. Combine cream cheese, sugar, and vanilla in large bowl.
3. Add eggs, one at a time, mixing well.
4. Add pumpkin and spices and mix well.
5. Pour over crust.
6. Bake at 350 degrees for approximately 55 minutes.
7. Remove from oven and loosen rim, but do not take rim off until completely cooled.
8. Keep in refrigerator.

11. Baked Spaghetti Squash

This recipe originally called for 12 oz of cooked spaghetti.  We made it with spaghetti squash and spaghetti and really enjoyed it both ways!

• 1 lb ground beef
• 1/4 c  chopped onion
• 1 c chopped green pepper
• 1/2 c chopped celery
• 1 T margarine or oil
• 28 oz can tomatoes
• 4 oz can mushrooms
• 2-1/4 oz can drained, sliced olives (optional)
• Italian Seasoning to taste
• Spaghetti Squash or 12 oz of spaghetti
• 10-1/2 oz can cream of mushroom soup
• 1/4 c water
• 2 c shredded cheddar cheese
• 1/4 c parmesan cheese

1. Cook spaghetti squash ahead.  To cook you can cut it in half, scrape out the seeds and pulp, and then bake rind side up for 30 to 40 minutes at 375 degrees.  Separate strands by running a fork through.  If you prefer, you can cook it whole (it's pretty hard to cut in half prior to cooking).  To cook it whole: pierce the squash several times with a sharp knife and bake for one hour at 375 degrees or put it in your crock pot with a cup of water and let it go all day (8 to 10 hours) on low.
2. If not using squash, cook and drain spaghetti.
3. Sauté ground beef, onion, green pepper, celery, and margarine or oil until beef is brown.
4. Add can of tomatoes (with liquid), mushrooms, olives, and Italian seasoning and simmer for 10 minutes.
5. In small bowl, mix soup and water.  Set aside.
6. Place half of the spaghetti or squash in greased 9x13 inch baking dish. 
7. Top with half of the meat mixture. 
8. Sprinkle with 1 c cheddar cheese. 
9. Repeat layers. 
10. Pour soup over casserole and spread evenly. 
11. Sprinkle with parmesan cheese. 
12. Bake, uncovered at 325 degrees until bubbly, approximately 45 minutes.

12. Stuffed Pepper Soup

This recipe comes from Lucy Micsky; she works at the stand and made it for all of us recently.  It was great!

• 2 pounds ground beef
• 1 large onion, chopped
• 5 green peppers, chopped
• 12-14 c fresh tomato puree (Take fresh tomatoes, heat on stove, run through sauce master, and then heat to reduce volume and thicken.)
• 2 beef bouillon cubes
• 2 c water
• 1 T brown sugar (you can add additional sugar to cut the acidity of the tomatoes if you like)
• 3/4 c uncooked white rice
• Spices to taste such as salt, pepper, and garlic powder

1. Brown the first 3 ingredients and drain well.
2. Add remaining ingredients and simmer on low until the rice is cooked or cook rice separately and add to soup after simmering. 
3. Add more water if soup is too thick.

13. Honey Noodles

• 1 stick butter
• 2-3 cloves garlic, minced
• 1 t basil
• 1 t thyme
• 1/3 c honey
• 1 package angel hair pasta
• parmesan cheese

1. Cook pasta according to package directions.
2. Melt butter in small skillet.
3. Sauté garlic in butter.
4. Add basil, thyme, and honey.
5. Drain pasta.  Pour honey/butter mixture over noodles and toss. 
6. Top with parmesan cheese.

14. Corn Pie

This recipe is from Andy Derr, a senior at Messiah College and a part-time employee at the orchard.

• Two large pie crusts (one for the bottom and one for the top)
• 4-5 c corn
• 2 potatoes
• parsley
• 1 or 2 hard boiled eggs
• salt and pepper
• milk
• butter

1. Preheat oven to 400 degrees.
2. Cook fresh corn ahead of time.   Optional: Cook it with the potatoes.
3. Boil cut up potatoes for 5 minutes or just until tender.
4. Drain potatoes/corn.
5. Put pie crust in pan.  Add corn, potatoes, cut up egg, parsley, salt and pepper to taste.
6. Add milk to cover - but not too much that it cooks over.
7. Dab the top with butter.
8. Put the second crust on top and cut slits.
9. Bake at 400 degrees for 10 minutes, reduce heat to 375 and bake another 30 or until crust is golden brown.
10. Serve hot with extra warm milk.

15. Corn Chowder

Dan makes this recipe and I love it!  I don't know why I don't make it - I guess it's just something he does well and he has stuck with it.  I definitely eat it!

• 5 slices bacon
• 1 onion, diced
• 1 can cream of mushroom soup
• 2 c corn (we freeze corn in the summer and use it for this recipe)
• 1 c diced potatoes (cooked)
• 2 1/2 c milk
• salt (to taste)
• pepper (to taste)

1. Fry bacon and onion.
2. Drain grease.
3. Add all other ingredients and heat to boiling.

16. Sweet and Sour Kraut

Pick up some Paulus Sauerkraut on your next visit for this recipe!

• 4 bacon strips, diced
• 1 medium onion, chopped
• 27 ounces Sauerkraut, rinsed and drained
• 14.5 ounces canned tomatoes, diced and drained
• 1 c packed brown sugar

1. In a large skillet, cook bacon until crisp.  Remove to paper towels; drain, reserving 1 T drippings.
2. Sauté onion in the drippings until tender.
3. Stir in sauerkraut, tomatoes, brown sugar, and bacon.
4. Bring to a boil.
5. Transfer to a greased 1-1/2 qt. baking dish.
6. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.

17. Pittsburgh Potatoes

• 4 c diced potatoes
• 1 small onion, grated
• 1 t salt

White Sauce:

• 4 T butter
• 4 T flour
• 2 c milk
• 1 c grated sharp cheddar cheese

1. Cook potatoes, onion, and salt in boiling water for five minutes and then drain.
2. In a small saucepan, melt butter and then add flour mixing until smooth.
3. Slowly add the milk to the saucepan, stirring constantly.
4. Add the cheese to the saucepan and heat and stir until cheese has melted.
5. Place potatoes in a greased baking dish and pour the white sauce on top.
6. Optional: Combine 1/2 c crushed cracker crumbs and 2 T melted butter and then sprinkle over the potatoes.
7. Bake at 350 degrees for 25-30 minutes.

18. Chili and Potatoes

This recipe is from my mom, Nancy.  Don't let the crazy ingredient list scare you away.  It taste's great and makes a perfect topping on baked potatoes.

• 1 lb ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 15 oz tomato sauce
• 1 c water
• 1/2 oz unsweetened chocolate
• 1 T red wine vinegar (this is the original recipe - I always use apple cider vinegar)
• 1 T chili powder
• 1 t ground allspice
• 1/2 t cinnamon
• 1/2 t salt
• 15 oz light red kidney beans
• baked potatoes or spaghetti noodles
• shredded cheddar cheese

1. Brown beef, onion, and garlic.  Drain Fat.
2. Stir in everything but the kidney beans, potatoes, and cheese.
3. Bring to a boil.
4. Simmer for 30-45 minutes.
5. Add kidney beans and simmer 15 minutes more.
6. Serve over baked potatoes or spaghetti noodles with shredded cheese on top.

19. Beef Stroganoff - Another Potato Topper

This recipe comes from Dan's mom, Jo Ann.

• 1/4 c butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 lb ground beef
• 1/2 t salt
• 1/2 t pepper
• 8 oz can mushrooms
• 2 T flour
• 10 oz can cream of mushroom soup
• 1 c sour cream

1. Melt butter.
2. Add onion and garlic and sauté.
3. Add beef and brown.
4. Add mushrooms, flour, and soup.  Cook for 20 minutes.
5. Add sour cream.
6. Serve over baked potatoes or noodles.

20. Chunky Crab Chowder

Another awesome recipe from Dan's mom, Jo Ann.

• 1 lb crab chunks
• 1 c chopped sweet red pepper
• 1/2 c chopped onion
• 1/4 t crushed basil leaves
• 2 c shredded zucchini
• 5 T butter
• 4 T flour
• 4 c milk
• 1 c peas, cooked and drained
• 1 c corn, cooked and drained
• salt and pepper to taste
• 8 oz cream cheese, chunked
• 1 c fresh tomatoes

1. Cut crab into bite sized chunks and set aside.
2. In large pan, sauté red pepper, onion, and zucchini in butter until tender.
3. Add basil, salt, and pepper. Stir to mix well.
4. Stir in flour.
5. Add milk slowly, stirring to blend well, until bubbly.
6. Add peas, tomatoes, and corn.  Cook 2 minutes.  Tomatoes will be crunchy.
7. Stir in cream cheese and crab.
8. Heat slowly and stir gently until cream cheese is melted.

21. Cream of Crab Soup

This recipe comes from Russ Whisler, Jr.

• 6 T flour
• 1 stick margarine
• 2 t Old Bay Seasoning
• 4 c milk
• 1 large potato
• 1/2 lb crab meat

1. Microwave potato until smashable.  Remove skin and smash with fork until you have 1/4-1/2 inch pieces.
2. Melt margarine in non-stick soup pot.
3. Add flour and Old Bay and mix until smooth.
4. Add milk slowly, stirring to keep smooth.
5. Add potato.
6. Heat until boiling, stirring constantly to prevent soup from sticking to bottom of pan.
7. Fold in crab meat.

22. Pumpkin Cookies

This recipe comes from the wife of one of my Chemistry professors at Salisbury Sate University, Karen Kundell. 

Cookies:

• 1 c Crisco
• 1 c sugar
• 1 egg
• 1 c pumpkin
• 2 c flour
• 1 t baking powder
• 1 t baking soda
• 4 t cinnamon
• 1 c chopped nuts

Frosting:

• 3 T butter
• 4 T evaporated milk
• 1/2 c light brown sugar
• 1 t vanilla
• 1 c (plus or minus) powdered sugar

Make Frosting First:

1. Mix butter, milk, and sugar in sauce pan. 
2. Boil for 2 minutes. 
3. Cool to room temperature. 
4. Stir in vanilla and powdered sugar.

Cookies:

1. Cream crisco and sugar.
2. Add egg and pumpkin.
3. Stir in flour, baking powder, baking soda, and cinnamon.
4. Add nuts.
5. Bake on greased sheets at 350 degrees for 15 minutes.
6. Allow to cool then spread frosting.

23. Chicken and Potato Soup

This recipe is from Lucy Micsky.  You might have seen Lucy at the farm, she works in the stand on weekday afternoons.

• 2 1/2 quarts chicken stock
• 3 c dry white wine
• 1 T tomato paste
• 1 1/2 t Worcestershire sauce
• 2 t dried basil, or 1 c fresh basil
• 3 medium potatoes, scrubbed, peeled, and cut into 1/2 in dice
• 1-2 c peeled, seeded, and diced butternut squash
• 1 T butter
• 1 T corn oil
• 2 large onions, diced
• 1 large red bell pepper, diced
• 1 fresh tomato, chopped and seeded if desired
• 1/2 lb fresh green beans, cut into pieces
• salt and pepper to taste
• 1 T garlic oil or minced garlic
• 1 1/4 to 2 c cooked chicken

1. In a heavy soup pot, combine the chicken stock and wine and bring to a boil.  Reduce heat and simmer.
2. Whisk in tomato paste and Worcestershire sauce.
3. Add basil and potatoes.
4. Cover and let cook for 10 minutes.
5. Uncover, and add butternut squash.
6. Meanwhile, in a 9 in skillet, heat the butter and oil over medium heat.  Add onion and sauté 3-4 minutes. 
7. Add bell pepper and stir fry 1 minute. 
8. Add tomato and toss vegetables until slightly softened, about 3 minutes.
9. Place vegetables into stock mixture.
10. Deglaze the skillet with a bit of the stock and add the skillet contents to the soup pot.
11. Continue to simmer, covered, for 5 more minutes.
12. Add green beans and cover again.
13. Add basil, salt, pepper, garlic, and chicken.
14. Continue cooking until squash and beans are tender, about 5 minutes.

24. Pumpkin Pie Crunch Bars

This recipe was sent in by Gay Kirkpatrick.  She says that she likes it cold with whipped cream or warm with vanilla ice cream.  Gay also says that it can be made with 1/2 the butter/margarine and it still tastes great.  Thanks Gay!  By the way - we carry both the neck pumpkins and the pumpkin pie spice!

• 2 c freshly cooked pumpkin
• 1/2 c granulated sugar
• 1/2 c brown sugar
• 1 can fat free evaporated milk
• 3 eggs
• 2 t Pumpkin Pie Spice
• 1/2 t salt
• Yellow Cake Mix
• 1 c chopped pecans (or walnuts)
• 1 c melted butter or margarine

1. Beat first 7 ingredients and pour into a greased 9 x 13 pan. (Can substitute a 15 oz can of Libby's easy pumpkin pie mix for the first 3 ingredients if desired.)
2. Pour cake mix over pumpkin mixture.
3. Sprinkle nuts over the top.
4. Drizzle butter over all and bake at 350 for 50 minutes or until golden brown.

25. Vegetable Soup

This recipe was sent to me by Myra Leonard.  I made it and liked it, but enjoyed it even more the second day.  Sometimes soups are like that.  I would suggest simmering the soup longer, maybe an hour on low.  The next time I make this I think I am going to add cooked ground beef and stewed tomatoes.  Let me know what you add!

• 3 (14 1/2 oz.) cans Vegetable Broth (or make your own from cubes)
• 1/2 t dried basil leaves
• 2 c shredded cabbage
• 2 medium zucchini, cut in half length wise and sliced
• 2 c green beans, 2 " long
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 1/4 c uncooked regular long grain rice (or use a small box of Uncle Ben's Seasoned long grain rice for added flavor)

1. In a large soup kettle, mix everything except rice.
2. Over medium heat, bring to a boil.
3. Stir in rice.
4. Cover, reduce heat to low, and cook 20 minutes or until rice is done.

Laurel Burger wrote to me and said she likes to add frozen peas, lima beans, fresh turnips, crushed tomatoes, and creamed corn to her vegetable soup.  She also uses barley and pastina instead of the rice.  Sounds great - Thanks for the suggestions Laurel!

26. Cucumbers and Onions

This is a great summer recipe to take to a party or picnic.  Dan's grandmother made it frequently - it was always requested!

• 4-5 Large Cucumbers
• 1 onion
• 3/4 of a 16 oz. container of sour cream
• 5 T sugar
• 5 T Lemon Juice

1. Peel cucumbers.  Thinly slice cucumbers and onions, sprinkle with 1 t salt and let sit for 2 hours.
2. Drain, rinse well, and drain again.
3. Mix remaining ingredients for dressing and add to cucumbers and onions.

27. Zucchini Pickle Relish

We make a bunch of this and then can it in pint jars.  Awesome relish!

• 10 c zucchini, chopped
• 4 c onions, chopped
• 4 green peppers, chopped
• 1/2 c salt
• 2 1/2 c white vinegar
• 4 1/2 c sugar
• 1 t nutmeg
• 1 t tumeric
• 1 t cornstarch
• 1 t celery seed

1. Mix zucchini, onions, and green peppers.  Add salt and let stand for a few hours.
2. Drain and rinse in cold water.
3. Heat vinegar, sugar, nutmeg, tumeric, cornstarch, and celery seed.
4. Add vegetables and boil for 30 minutes.
5. To can: Put in pint sized canning jars.  Put jars in water bath and bring to a boil.  Boil for 10 minutes and then remove jars.

28. Zucchini Beef Bake

• 4 small zucchini (about 1.5 pounds)
• 1 lb. ground beef
• 1/2 c chopped onion
• 1 1/2 c soft bread crumbs (2 slices)
• 3/4 t salt
• 1/4 t dried thyme, crushed
• 1/3 t pepper
• 4 T margarine
• 1/4 c all purpose flour
• 1/2 t salt
• 2 c milk
• 1 c chunks of velveeta
• 1 T margarine, melted

1. Wash and remove the ends of zucchini.  Cut into 1/2 inch thick slices.
2. Cook zucchini in boiling, salted water for 5 minutes or until tender.  Drain.
3. In skillet, cook ground beef and onion until meat is brown.  Drain well.  Stir in 1/2 c bread crumbs, 3/4 t salt, thyme, and pepper.  Remove from heat.
4. In saucepan melt the 4 T butter.  Blend in flour and remaining 1/2 t salt.  Add milk all at once.  Cook and stir until mixture thickens and bubbles.  Add cheese, stirring until melted.  Stir in meat mixture.
5. Alternately layer meat and zucchini mixtures into casserole dish. 
6. Combine remaining bread crumbs with the 1 T melted margarine and sprinkle on top.
7. Bake for 35 minutes at 350 deg.

29. Sausage-Sauced Cabbage

What do you do with a head of cabbage (other than coleslaw)?  Make this great tasting and filling dinner!  Another favorite from Jo Ann Paulus!

• 1/2 lb. bulk Italian Pork Sausage
• 1/2 c chopped onion
• 1/2 c chopped green pepper
• 1 c water
• 1 (8 oz.) can tomato sauce (or 1 cup)
• 1 (6 oz) can tomato paste
• 1 T chopped parsley
• 2 t sugar
• 1 t garlic salt
• 1/2 t crushed, dried oregano
• 1 large head cabbage, cut into 6 wedges

1. In 2 quart saucepan, cook sausage, onion, and green pepper until vegetables are tender.
2. Drain off excess fat.
3. Add water, tomato sauce, tomato paste, parsley, sugar, garlic salt, and oregano.  Cover and simmer for 15 minutes, stirring occasionally.
4. Boil cabbage wedges in a small amount of water until soft.
5. Serve cabbage with meat sauce poured on top.

30. Roasted Vegetables

This is a casserole dish of seasonal vegetables that is easy to prepare.  It can be made a day ahead - just reheat before serving.  Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you do not have any Yukon Golds on hand.

• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 Yukon Gold potatoes, cubed
• 1 red onion, quartered
• 1 T chopped fresh thyme
• 2 T chopped fresh rosemary
• 1/4 c olive oil
• 2 T balsamic vinegar
• salt and freshly ground black pepper

1. Preheat oven to 475 degrees.
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.
3. Separate the red onion quarters into pieces, and add to the mixture.
4. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.  Toss with vegetables until they are coated.  Spread evenly on a large roasting pan.
5. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

31. Pumpkin Pie

We are often asked how to cook neck pumpkins, so I thought I would include this recipe for pie.  You can substitute the extra pumpkin for any other pumpkin recipes that you have that list canned pumpkin.

• Large Neck Pumpkin, cooked (See instructions below)
• 3/4 c Sugar
• 1 1/2 T Flour
• 1/2 t Salt
• 2 Eggs
• 1 1/2 c Milk
• 1 1/4 t Cinnamon
• 1/4 t Ginger
• 1/4 t Nutmeg
• 1/8 t Ground Cloves

Cooking the Pumpkin:

1. Peel and remove stringy pumpkin from the inside.
2. Cut into small chunks and boil with water until soft, about 30 minutes.
3. Drain well.
4. Blend in a food processor or blender.
5. Freeze any leftovers in 2-cup containers.

For Pie:

1. Mix 2 cups pumpkin and the rest of the ingredients in blender until well blended.
2. Brush small amount of egg white on pie crust.  This helps to keep the crust from getting soggy.
3. Pour into pie crust and bake at 425 degrees for 10 minutes.
4. Reduce heat to 375 degrees for additional 40 minutes until knife inserted in center comes out clean.
5. If using a foil pan, set it on a cookie sheet so the crust will be well done.

32. Winter Squash

Many people have asked us how to prepare acorn, buttercup, butternut, or spaghetti squash.  Here is a simple way to prepare them.

1. Cut squash in half or into serving pieces; remove seeds and fibers. (OR: use a fork to poke holes in the squash like you would a potato and bake before cutting to make it much easier to cut.)
2. To bake: place squash in ungreased rectangular baking dish, 13x9x2 inches.  Sprinkle cut sides with salt and pepper; dot with margarine.  Pour water into dish to 1/4 inch depth.  Cover and bake until tender in 400 degree oven 30-40 minutes.
3. To boil: Heat 1 inch salted water (1/2 t salt to 1 c water) to boiling.  Add squash.  Cover and heat to boiling; reduce heat.  Boil until tender, 15-20 minutes; drain.

33. Squash and Apple Bake

• 1/2 c packed light brown sugar
• 1/4 c butter, melted
• 1 T all-purpose flour
• 1 t salt
• 1/2 t ground mace
• 2 lbs butternut squash - peeled, seeded, and cut into 1/2 inch slices
• 2 large apples - cored, and cut into 1/2 inch slices

1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. 
3. Arrange squash in an ungreased 9 x 13 inch baking dish.
4. Top with slices of apple, then sprinkle with the sugar mixture.
5. Cover with a lid or aluminum foil.
6. Bake for 50-60 minutes in a preheated oven, or until squash is tender.

34. Butternut Cream Pie

• 1 medium butternut squash (about 2 pounds)
• 1/4 c hot water
• 1 package (8 oz) cream cheese, softened
• 1/4 c sugar
• 2 T caramel ice cream topping
• 1 t ground cinnamon
• 1/2 t salt
• 1/2 t ground ginger
• 1/4 t ground cloves
• 1 package (5.1 ounces) instant vanilla pudding mix
• 3/4 c plus 2 T milk
• 1 pastry shell (9 inches), baked
• whipped cream and toasted flaked coconut (optional)

1. Cut squash in half and discard seeds.
2. Place squash cut side down in a microwave safe dish and add hot water.
3. Cover and microwave for 13-15 minutes, or until tender.
4. When cool enough to handle, scoop out pulp and mash.
5. Set aside 1 1/2 c (save remaining squash for another use).
6. In a mixing bowl, beat the cream cheese until smooth.
7. Stir in the squash until blended.
8. Add sugar, caramel topping, and spices; beat until blended.
9. Add pudding mix and milk; beat on low speed for 2 minutes.
10. Spoon into pastry shell.
11. Refrigerate for at least 3 hours.
12. Garnish with whipped cream and coconut if desired.

35. Baked Acorn Squash with Apple Stuffing

Acorn Squash is the most common member of the winter squash family.  Its bright-orange flesh bakes beautifully, coming out moist, rich, and tender; and its pretty dark-green and orange-streaked shell makes a perfect container for the delicious apple stuffing.

• Small Acorn Squash, halved and seeded
• 1 c apples, peeled and diced
• 2 T celery, diced
• 2 T onion, finely chopped
• 2 t margarine, melted
• pinch of salt
• pinch of black pepper

1. Preheat oven to 400 degrees.  Spray a square baking pan with nonstick spray.
2. Place the squash cut-side down in a baking pan.  Bake for 20 minutes.
3. While the squash is baking, combine the apples, celery, onion, margarine, and 2 T water in a medium bowl; mix well.
4. Turn the squash cut-side up.  Sprinkle with salt and pepper.  Divide the apple mixture to fill the cavities of the squash.  Bake the stuffed squash halves, covered with foil, for 30 minutes more.  Serve hot.

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