Pennsylvania Vegetable Marketing and Research Program
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Pennsylvania Vegetable Marketing and Research Program
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"Simply Delicious, Simply Nutritious" Pennsylvania Vegetable Recipes More recipes are available in our news releases. The following recipes were the finalist recipes for the 2007 and 2008 Contests. The categories were:
2008
2007
Cant Get Enough Cantaloupe Salsa Serves 4
1 c. Cantaloupe - finely diced 1/2 c. Cucumber seedless, finely diced 1 T. Jalapeno Pepper - finely diced 1/3 c. Red Onion - finely diced 1 T Lime Juice - fresh squeezed 1/3 c. Cilantro - chopped Salt and Pepper to taste
Thoroughly wash the cantaloupe, scoop out the seeds and finely dice 1 cup full. Add remaining ingredients and gently stir to combine. Season with salt and pepper to taste. Delicious served on grilled fish, pork or with baked tortilla chips.
Submitted by Teresa DeVono, Red Lion
Spicy Melon Balls Wrapped in Prosciutto
1/4 c. Lime Juice 1 tsp. Wasabi Sauce with Ginger (I use already prepared from Gold's) (Chili-Garlic Sauce could also be substituted for the Wasabi) 1/2 Honeydew - flesh removed with a melon baller 1/2 Cantaloupe - flesh removed with a melon baller 9 oz. Prosciutto - thinly sliced Mint - fresh
Stir Wasabi sauce into the lime juice and sprinkle over the melon balls in a bowl. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a toothpick. Sprinkle fresh mint over the melon and arrange on a serving tray. Refrigerate until serving.
Submitted by Joan Sarisky, Danville
Stuffed Cucumber Slices Serves 32
3 - 4 Cucumbers 8 oz. Cream Cheese - softened 1 T. Mayonnaise 2 T. Onion - grated 2 T. Dry Italian Salad Dressing Mix 1/4 tsp. Garlic Powder 1/4 c. Parmesan Cheese 1 c. Bacon fried, finely chopped Parsley
Cut ends off of cucumbers. Cut cucumbers in half. Core out the centers. Stand cucumbers on paper towels to drain for 20 minutes. Cut cucumbers into 1/2-inch slices. Combine cream cheese, mayonnaise, onion, Italian salad dressing mix, garlic powder and Parmesan cheese. Stir in bacon. Fill cucumber slices with cream cheese mixture. Sprinkle with parsley. Refrigerate until serving time.
Submitted by Bonnie Mortimer, Mount Pleasant
Watermelon Salsa
1 1/2 c. Watermelon - chopped 1 c. Cucumber chopped 1/2 c. Red Onion chopped 2 T. Cilantro fresh, chopped 2 T. Olive Oil 2 tsp. Serrano Chile Pepper - minced 1/4 tsp. Sea Salt
Mix all ingredients until well blended. Serve with corn chips
Submitted by Kathy Rohrbaugh, Shrewsbury.
Crabby Patties Serves 8 to 10
3 c. Zucchini - shredded 1 1/2 c. Bread Crumbs - any flavor 2 Eggs 1-2 tsp. Old Bay Seasoning 2 T. Mayonnaise Salt and Pepper - to taste 8 10 Hamburger Buns Cheese sliced (optional)
Preheat oven to 375ΊF. Spray a large baking dish with cooking spray. Mix the zucchini, bread crumbs, eggs, mayonnaise, salt and pepper together and form into patties. Patties will be sticky. Place them in the baking dish and bake for 20 to 30 minutes. When patties are done, remove them from the oven and allow them to cool. Cooling makes them sturdier. At this point, you can fry them in a frying pan sprayed with cooking spray or store in your refrigerator or freezer until needed. Before serving, warm them up by frying in a pan. Serve on hamburger buns with cheese and your favorite burger toppings.
Submitted by Lisa Salvatore, Harrisburg
Grilled Zucchini Crostini with Tomato Basil Salsa Serves 4
3 Zucchini small, ideally a combination of green and gold varieties. 3 T. Olive Oil Salt Pepper 1 Baguette - or other firm crusty bread, very thin 2 T Butter 4 sprigs Basil fresh 1 Tomato - ripe 4 oz. Yogurt Cream Cheese (or soft goat cheese)
Trim ends from zucchini and slice lengthwise 3/8 thick. Brush with olive oil and sprinkle with salt and freshly ground black pepper. Cut baguettes to the same length as the zucchini slices (5) and slice each section lengthwise into three long slices (roughly the same size as the zucchini). If you don't have a baguette just slice crusty bread into pieces the same length as the zucchini and around 1/2 thick. There should be as many slices of bread as zucchini. Butter one side of each piece of bread. Coarsely chop the basil leaves and dice the tomato. Combine in a bowl with a dash of olive oil, salt and pepper. Grill the zucchini on one side (using a medium hot grill or a ridged grill pan) until you see grill marks, about 4 minutes. Flip using tongs and immediately add the bread to the grill, buttered side down. When the bread toasts, after about two minutes, spread each slice with the yogurt cream cheese. By this time the zucchini should be tender with grill marks on both sides. Top the cheese with a slice of zucchini. Sprinkle the tomato basil salsa and serve warm.
Submitted by Debra Deis, Harrisburg
Summer Squash Pie Serves 8
3 c. Zucchini and Yellow Squash - combined, grated with skin on 1/2 c. Onion - chopped 1/2 c. Mozzarella Cheese - grated 1/2 c. Swiss Cheese - grated 1/2 c. Parmesan Cheese - grated 1 c. Bacon - cooked, drained and crumbled 1 c. Italian Sausage - cooked, drained and crumbled 1 Pie Shell - unbaked, 9-inch 4 cloves Garlic - finely chopped and lightly sautιed in virgin olive oil
Preheat oven to 375ΊF. Combine zucchini, squash, onion, cheeses, bacon, sausage, and garlic. Mix all ingredients well and pour mixture into pie shell. Bake for 30 to 40 minutes or until bubbly and golden brown on top.
Submitted by Brenda Lee Venturo, Harrisburg.
Zucchini Alfredo Serves 8
5 Zucchini large, approx. 2 1/2 lbs. total 1 tsp. Salt 2 - 3 cloves Garlic minced 2 T. Olive Oil 8 oz. Cream Cheese - cubed and softened 3/4 c. Half-and-Half or Light Cream 1/2 c. Parmesan Cheese - finely shredded Black Pepper coarsely ground, to taste Nutmeg ground, to taste
Cut zucchini in half crosswise. Cut lengthwise into 1/4-inch slices, and then lengthwise into long, thin strips about 1/4 inch wide (resembling strips of fettuccine). You should have about 8 cups. In a large colander toss the zucchini with the salt. Allow to drain for 1 hour. Rinse and drain. Pat dry. In a 12-inch skillet, cook the zucchini and garlic in hot olive oil over medium-high heat for 2 to 4 minutes or until crisp-tender. Transfer mixture from skillet to a large bowl. In the skillet, heat the cream cheese and half-and-half over medium-low heat until smooth. Stir in the 1/2 c. Parmesan cheese. Stir in zucchini; heat through. Transfer to a serving dish. Sprinkle with pepper and nutmeg, to taste. Additional Parmesan cheese can be added, if preferred. Cooked chicken (2 c. diced) or cooked shrimp can be added.
Submitted by Gerri Gallagher, Erie.
Caponata Pizza Serves 8
1/2 lb. Eggplant unpared, diced 2 T. Oil 1 Onion medium, chopped 2 cloves Garlic - chopped 1/2 rib Celery - chopped 1/2 c. Plum Tomatoes fresh, chopped 1 T. Tomato Paste 1 1/2 tsp. Sugar 1 T. Red Wine Vinegar dash Salt dash Pepper dash Oregano 12" Whole Wheat Pizza Shell pre-baked, Boboli brand used 1/2 c. Sour Cream - lite 1 c. White Sharp Cheddar Cheese - shredded 1/2 c. Kalamata Olives sliced
Sautι the eggplant, oil, onion, garlic and celery together. When onions are translucent, add the tomatoes, tomato paste, and sugar and vinegar. Cover and simmer until very tender - reduce liquid, if necessary, for a pizza topping. Season with salt, pepper and oregano. Cool. Spread pizza crust with sour cream, then the Caponata mixture. Top with cheddar cheese and olives. Bake at 375ΊF for about 10 minutes until pizza is hot and cheese is melted.
Submitted by Francis Dietz, York.
Hot Cheesy Peppers and Crab Dip
1 1/2 c. Mozzarella Cheese - shredded, divided 8 oz. Nuefchatel Cheese - softened 1 tsp. Garlic fresh, minced 1 tsp. Oregano fresh, minced 1 1/2 c. Red, Green, and Yellow Peppers -chopped 1 Sweet Onion - small, minced dash Seafood Seasoning - Old Bay 6 oz. Crabmeat canned, drained Crackers - assorted
Preheat oven to 375ΊF. Reserve 1/2 c. of the Mozzarella cheese and refrigerate until ready to use. Mix all the remaining ingredients except crackers. Spread into a 9 inch pie plate and bake approximately 20 minutes or until pepper and crab mixture is lightly browned. Sprinkle with reserved 1/2 c. Mozzarella cheese. Serve hot with crackers.
Submitted by Kathy Rohrbaugh, Shrewsbury.
Serves 4 to 6
4 Bell Peppers- red, green or yellow, medium 2 T. Honey 1/4 c. Balsamic Vinegar 1/2 tsp. Garlic Powder Salt and Pepper - to taste 8.5 oz. Corn Muffin Mix 1 Egg 1/4 c. Onion finely diced 1/2 c. Milk 1 tsp. Hot Pepper Sauce 1 c. Corn fresh, cut off cob or frozen 4 oz. Green Chilies canned, diced 1 c. Cheese shredded, Monterey jack and cheddar combination works well 14.5 oz. Tomatoes with Chilies canned, diced
Preheat oven to 350ΊF. Cut peppers in half lengthwise, discard seeds and membrane. Place peppers in baking dish cut side up. Mix together vinegar and honey and pour some of this mixture into each pepper, dividing evenly. Sprinkle with salt, pepper and garlic powder. Bake for about 20 minutes or until slightly fork tender. While peppers bake, mix together muffin mix, egg, diced onion, milk, hot sauce, corn and can of green chilies (drained) When peppers have baked 20 minutes, remove from oven and put a small scoop of muffin mixture into each pepper half - enough to almost fill. Return to oven and bake 20 to 25 minutes longer or until set and golden. Top each with cheese and pour tomatoes around peppers in pan. Heat in oven just until cheese melts and sauce is hot.
Submitted by Kay W. Kahle, Seneca.
Tomato Pie Serves 4 to 6
6 Tomatoes - ripe 1 Pie Shell - unbaked, 9-inch 1/2 tsp. Salt 1/2 tsp. Pepper 1/4 c. Basil Leaves - chopped, fresh 3/4 c. Mayonnaise 2 c. Cheddar Cheese - shredded
Peel the skins from the tomatoes and cut into thick slices. Cover the bottom of the pie crust with a layer of tomato slices. Sprinkle half of the salt, pepper and basil leaves on top. Make another layer of tomato slices and sprinkle with remaining salt, pepper and basil leaves. Top with tomato slices. Mix the mayonnaise and cheese and spread over the top. Bake 40 minutes at 375ΊF. Serve warm.
Submitted by Mary Landis, New Cumberland.
Asian Pumpkin Soup
4 c. Pumpkin or Butternut Squash cooked, pureed 29 oz. Chicken Broth - Swanson's fat free, low sodium 12 oz. Mango Nectar (or your choice) Goya, canned 3 T Green Onion (or your choice) - finely chopped 2 cloves Garlic - pressed or finely chopped 2 T. Ginger fresh, grated 1/3 - 1/2 c. Peanut Butter - reduced fat, creamy 13 1/2 oz. Coconut Milk canned, "A Taste of Thai" lite brand recommended 1 T. Lime Juice - fresh 1/2 tsp. Salt (or to taste) 1/4 tsp. Cayenne Pepper 1 tsp. Coconut Extract, (optional) Cilantro Peanuts - chopped
Combine pumpkin/squash, chicken broth, onion, garlic and ginger in a saucepan. Cover and bring to a boil. Simmer for 10 minutes or until onions are tender. Whisk peanut butter, coconut milk, lime juice, salt, cayenne pepper and coconut extract into the pumpkin mixture until smooth. Heat again but do not boil. Garnish with cilantro and chopped peanuts if desired.
Submitted by Becky Frey, Lebanon.
Pumpkin Nachos Serves 12
1 3/4 c. Pumpkin cooked and pureed (or 15 oz. canned pumpkin) 1 1/4 c. Pepperoni - diced 3/4 c. Green Peppers - chopped 14 1/2 oz. Tomatoes with Jalapenos diced, canned 3 T. Onion - grated 1 tsp. Chili Powder Tortilla Chips Cheddar Cheese shredded
In a large saucepan, combine pumpkin, pepperoni, green peppers, tomatoes, onion and chili powder. Cook over low heat for 20 minutes. Serve over tortilla chips. Sprinkle with cheddar cheese.
Submitted by Bonnie Mortimer, Mount Pleasant.
Pumpkin Stuffed Shells Serves 6
12 oz. Jumbo Pasta Shells 3 cloves Garlic - crushed 2 c. Ricotta Cheese 2 c. Pumpkin cooked, canned 1 tsp. Salt 1 tsp. Black Pepper freshly ground 5 oz. Evaporated Milk 1 c. Pecorino-Romano Cheese grated 2 c. Provolone Cheese shredded 3 T. Thyme Leaves
Preheat oven to 350ΊF. Cook pasta shells according to package directions. Do not overcook. When done, remove with slotted spoon and cool on waxed paper. In large bowl, combine garlic, ricotta cheese, pumpkin, salt and pepper. Stuff shells with ricotta-pumpkin mixture and place in 13 x 9-inch or larger baking dish which has been coated with cooking spray. In small saucepan, combine evaporated milk, grated Pecorino-Romano cheese and 1 c. shredded Provolone cheese. Stir over low heat until cheese melts and sauce thickens. Spoon sauce over filled shells. Sprinkle remaining Provolone cheese over top of sauce. Bake at 350ΊF for 35 minutes. Remove from oven and sprinkle fresh thyme leaves over shells. Serve immediately.
Submitted by Bonnie Lee Strunk Brasted, Allentown.
Squash and Citrus Slaw Serves 4 to 5
half Spaghetti Squash medium size 1/4 c. Orange Juice 1 T. Rice Vinegar 1 tsp. Sugar (or to taste) Salt and Pepper to taste 2 T. Cilantro - chopped 1/4 c. Red Bell Pepper 1 Green Onion chopped
Place squash, cut side down, on microwave-safe plate. Add a few tablespoons of water; cover; microwave on high for 2 or 3 minutes until flesh is crisp, but can be separated with a fork. Let stand 2 minutes. Discard seeds and pull flesh apart with fork to create strands (2 c. to 2 1/4 c. needed). Cool. Combine orange juice, vinegar, sugar, salt and pepper in salad bowl. Add squash strands, cilantro, red pepper and onion. Toss to blend and chill well.
Submitted by Francis Dietz, York
First Place 2007 Ruby Red Fruit and Nut Pie Serves 8 to 10
2 Beets- medium ½ c. Corn Syrup- dark 3 Eggs 1 tsp. Cinnamon Ό tsp. Nutmeg 1/8 tsp. Cloves- ground Ό tsp. Vinegar ½ tsp. Salt 1 tsp. Vanilla 2 Tbs. Butter or Margarine- softened Ύ c. Light Brown Sugar 1 Tbs. Flour 1 c. Raisins ½ C. Walnuts 1 Pie Shell- 9 inch, unbaked
Preheat the oven to 400Ί and set the oven rack at the lowest position. Cut the leaves off the beets and discard. Cook the beets in boiling water until tender. Pour off the water and let beets stand until cool enough to handle. Slip the skins off the beets, trim the roots and remove a slice from the top. Slice or coarsely chop the beets to equal Ύ to 1 cup. Finely chop the beets in a food processor (do not puree). Remove the beets and add all the ingredients except the raisins and nuts to the processor work bowl. Blend completely, then add the raisings, nuts , and beets. Pulse 2 or 3 times, only until the raisins and nuts are incorporated into the mixture. Pour into chilled pie shell and bake on bottom rack at 400Ί for 10 minutes. Lower the oven temperature to 375Ί and bake 20-25 minutes longer until firm when gently shaken.
Submitted by Frances Dietz, York
Smooth Carrot Soup Yields: 2 ½ Cups
2 c. Carrots- chopped Ό c. Onion- chopped 1 Tbsp. Butter 1 Can (14½ oz.) Chicken Broth Ό tsp. Ginger- ground Ό c. Half and Half Ό c. Milk Ό c. Cheddar Cheese- shredded 1 dollop Sour cream (optional)
In a small saucepan, sautι carrots and onions in butter until crisp-tender. Add the broth and ginger. Bring to a boil. Reduce heat and cover. Simmer for 10-15 minutes or until carrots are very tender. Cool slightly. Puree soup in a blender and return to the pan. Stir in Half and Half and milk and heat through. Do not boil.
Submitted by Barbara Nissley, Ephrata
Bacon-Fried Carrots and Turnips Serves 6
2 Slices Bacon- diced (more can be used to suit personal taste) 2 Onions- medium, cut in half, sliced 3 Carrots- medium, julienned 2 Turnips- peeled and julienned (approx. 2 cups) ½ tsp. Salt 1/8 tsp. Pepper- freshly ground garnish Parsley- chopped (optional)
Fry the bacon in a skillet until crisp. Remove from pan and drain on a paper towel. Reserve 1-2 Tbsp. bacon drippings* in the skillet. Add the onion and turn the burner to low. Caramelize the onion in the skillet for 20-30 minutes, keeping covered and stirring occasionally. (This works well in a non-stick skillet.) When the onion has become soft and turned a golden caramel color, add the carrots and turnips. Cover and cook on low for 8-10 minutes or until preferred tenderness. Stir occasionally. Sprinkle with salt and pepper. Garnish with bacon and chopped parsley. (Olive Oil may be used instead of the bacon drippings but the bacon adds an very nice flavor.)
Submitted by Becky Frey, Lebanon PA.
Glorious Carrot Cake Serves 10 to 12
1-3/4 c. Brown Sugar 2 c. Flour 2 tsp Baking Soda 1 tsp Salt 11/2 tsp Cinnamon 1 c. Vegetable Oil 4 Eggs 3 c. Carrots - grated 1 tsp Vanilla 1 c. Pecans - chopped, toasted 1 c. Crushed Pineapple in juice, drained
Pre-heat oven to 350 degrees. Grease and flour a Bundt pan. In a large bowl or mixer, add all dry ingredients. Add oil and vanilla. Mix well, add eggs, one at a time. Stir in carrots, nuts and pineapple. Bake for 1 hour, or until toothpick inserted to center comes out clean. Cool in pan for 15 minutes. Frost with cream cheese icing or powder sugar, if desired
First Place 2007 Marias Italian Green Beans Serves 6
1 lb. Green Beans- fresh, washed, whole with ends removed 1 tsp. Olive Oil 1/2 tsp. Oregano 1/4 tsp. Garlic Salt
Boil the beans for 5 minutes or until tender-crisp. Drain the beans and return them to the pot. Toss with olive oil, oregano, and garlic salt. Adjust the seasonings to your taste. Transfer the beans to a serving bowl and serve immediately while hot or chill and serve cold.
Submitted by Lisa Salvatore, Harrisburg
Green Beans Provencale
4 c. Green Beans 3 Shallots - large, minced 1-1/2 tsp. Sunflower Oil 1 clove Garlic - minced 3 Tomatoes medium, chopped Dash Cayenne Pepper Dash Nutmeg - freshly grated
Steam green beans until crisp-tender. Rinse in cold or ice water to stop cooking. Meanwhile, in skillet, sautι shallots in oil for a minute or two; add garlic and continue to stir until shallots turn translucent. Do not brown. Add water if necessary. Add tomatoes and continue to simmer, stirring occasionally, until mixture is reduced by one-third. Add green beans to tomato mixture, a faint dusting of cayenne and nutmeg and stir to combine. Serve hot.
Submitted by Joan Sarisky, Danville
Swiss Green Beans with Water Chestnuts Serves 4 to 6
2 T. Butter or Margarine 2 T. Flour 1 tsp. Salt 1 tsp. Sugar 1 tsp. Onion - minced 1 c. Sour Cream 4 c. Green Beans - canned or frozen 1/2 c. Water Chestnuts - sliced and drained 8 oz. Swiss Cheese - shredded 2 T. Butter or Margarine - melted 1 c. Cornflake Crumbs
Melt butter or margarine. Stir in flour, salt, sugar, and onion. Add sour cream and stir until all ingredients are blended and thickened. Gently mix in beans and water chestnuts. Place in a greased 1-1/2 quart casserole dish. Sprinkle the cheese over the beans. Mix the cornflake crumbs with melted butter or margarine. Top the cheese with this mixture. Bake at 350ΊF for 20 to 30 minutes.
Submitted by Mary Dunkerley, Grove City.
Green Bean-Potato Salad with Cilantro Vinaigrette Serves 6 to 8
2 lbs. Red-Skinned Potatoes- new, small, unpeeled 1/2 lb. Green Beans- fresh 1/4 c. Cilantro - fresh, chopped 1/4 c. Parsley - fresh, chopped 1 clove Garlic- peeled, finely chopped 1/4 tsp. Sea Salt - ground 1/4 tsp. Black Pepper- freshly ground 3 T. Lemon Juice 6 T. Olive Oil Garnish Black Olives and/or Cherry Tomatoes - sliced
Do not peel the potatoes. Cut in half if a medium size or boil whole if small size. Boil about 10 to 12 minutes until soft when pieced with a fork. Drain the potatoes. Slice the beans in half and boil 3 or 4 minutes. Drain the beans. In a glass jar combine and shake the lemon juice and olive oil with the finely chopped herbs, garlic, salt, and pepper. Pour the dressing over the warm potatoes and beans and mix well.
Submitted by Susan Coates, York.
First Place 2007 Spicy Corn Chili Serves 12 to15
3 lb. loose hot sausage 2 c. fresh sweet corn (cooked and cut off the cob) 1 c. chopped onions 1 c. chopped green peppers 2 (15 oz.) cans tomato sauce 2 (6 oz.) cans tomato paste 3 (10-1/2 oz.) cans beef broth 1-1/2 tsp. cumin 3 T. chili powder 3/4 tsp. black pepper 2 (30 oz.) cans kidney beans, drained
Fry sausage until no longer pink. Add corn, onions and green peppers. Simmer for about 10 minutes. Add tomato sauce, tomato paste, beef broth, cumin, chili powder and black pepper. Stir until well combined. Add kidney beans. Cook over medium low for 45 minutes.
Submitted by Bonnie Mortimer, Mount Pleasant
Swiss Cheese Corn Bake Serves 4 to 6
6 oz. Evaporated Milk 1 Egg beaten 2 T. Onion finely chopped 1/2 tsp. Salt 1/4 tsp. Black Pepper 4 oz. Swiss Cheese shredded, about 1 c., divided 3 c. Corn whole kernel, canned or frozen (thawed) 1/2 c. Bread Crumbs 1 T. Margarine - melted
In a bowl, combine milk, egg, onion, salt, pepper, and 3/4 c. cheese. Add corn. Place in a greased 10 x 6 x 1 1/2 baking dish. Toss bread crumbs, margarine and remaining 1/4 c. cheese together and then sprinkle over the corn mixture. Bake for 25 to 30 minutes in a 350ΊF oven. For a variety in the topping texture, potato sticks may be used instead of the bread crumbs. Finely chopped green peppers or carrots may be added to the recipe as well.
Submitted by Mary Dunkerley, Grove City.
Corn Salsa
2 c. Corn fresh (blanched and cut off cob), frozen (thawed) or canned (drained) 1/2 c. Red Beans drained 1/2 c. Tomatoes fresh or canned, diced 1 tsp. Jalapeno Pepper diced 1 T. Garlic fresh, minced 1/3 c. Red Onion finely chopped 1 T. Olive Oil 1 T. Cilantro fresh, chopped 1 T. Sugar 1 T. Lime Juice Sour Cream (optional topping) Mexican Cheese grated (optional topping) Mix above ingredients (except toppings) in a bowl. Top with sour cream and cheese if desired. Serve with corn chip dippers. Submitted by Kathy Rohrbaugh, Shrewsbury
Sweet Corn N Rice Pudding
2 eggs, large 2 c. half and half (milk is OK also) 2 tsp. pure vanilla extract 4 T. sugar (3 T. if you must use less) 1 8.25-oz. can sweet cream of corn 1-1/2 c. cooked rice (I use Carolina long grain rice) Cinnamon/sugar mixture (prepared or 1 tsp. cinnamon to 1 T. sugar)
Preheat oven to 350 degrees. In ungreased casserole, whisk first four ingredients. Add corn and rice and combine. Bake in oven for 35 minutes. Stir to distribute corn throughout the pudding; sprinkle entire top with cinnamon and sugar mixture and bake for another 25 to 30 minutes or until center does not jiggle. Serve warm or cold. Serve in plain dessert bowls or in fancy martini glasses for a party dessert. Serve plain or with dollop of whipped cream or lite topping. Even the cinnamon is good for you!
Submitted by Jacqueline McComas, Paoli
First Place 2007 Open Face Garden and Orchard Sandwich Serves 1
½ T Butter or margarine 1/3 C Broccoli small pieces 1 med. Mushroom sliced 1 T Onion chopped 2 T Raisins golden 1 T Walnuts chopped 1 ½ T Mayonnaise or Thousand Island dressing 1 slice Bread whole wheat Ό Apple Red Delicious, unpared, thinly sliced 1 oz. Cheese pepper jack, thinly sliced
Melt butter in small skillet. Add broccoli, mushroom, onion, raisins and walnuts. Sautι until vegetables are crisp tender. Stir in mayonnaise or salad dressing. Arrange apple slices on top of bread slice. Top with broccoli mixture, then slices of cheese. Broil sandwich, about 6 from heat, for about 1 minute until cheese is melted. Note: Sandwich may be served with another slice of bread as a lid. It is nice to toast one side of the lid in broiler while cheese is melting.
Submitted by Frances Dietz, York.
Baked Cauliflower Salad Serves 8.
1 head Cauliflower large, separated into florets ½ C Olive oil extra virgin 2 T Vinegar balsamic Salt to taste Pepper freshly ground, to taste 1 C Raisins ½ C Parsley fresh, chopped
Lightly spray 4 quart ovenproof bowl with cooking spray. Put cauliflower in baking bowl and toss with olive oil, balsamic vinegar, salt and pepper until coated. Bake in 400oF oven for 15 minutes, remove and stir again, return bowl to oven. Bake another 15 20 minutes until cauliflower is softened. Remove from oven and cool for 15 minutes. Stir in raisins and parsley. Add more salt and pepper to taste, if needed. Serve immediately.
Submitted by Bonnie Lee Strunk Brasted, Allentown
Jamaican Vegetable Wraps
2 T Olive oil 1 T Garlic minced ½ C Onion sweet, chopped 1 T Curry Ύ C Cauliflower chopped Ύ C Broccoli chopped ½ C Carrots shredded Sea salt to taste Pepper to taste ½ C Tomatoes chopped ½ C Peanut butter creamy 6 -8 Tortillas Sour Cream 2 3 Scallions chopped
Heat olive oil in a large skillet over Medium heat. Add minced garlic and copped onions, cook and stir often until just tender. Stir in curry powder and cook about 1 minute. Add cauliflower, broccoli, carrots, salt and pepper. Cover and cook 4 5 minutes until vegetables are just cooked. Stir in tomatoes and peanut butter. Cook about 1 minute uncovered. Fill tortillas and top with sour cream and scallion if desired.
Submitted by Kathy Rohrbaugh, Shrewsbury
Broccoli with Cashews
3 C Broccoli Florets 3 T Soy or Sunflower Oil 3 T Lemon Juice 1 t sp. Marjoram 1 tsp. Tamari 2 T Cashews - pieces, toasted
Steam the florets until a hint of tender, yet crisp. Combine the oil, lemon juice, marjoram and tamari. Pour this marinade over the broccoli and allow to cool. Chill thoroughly. Serve sprinkled with cashews.
Submitted by Joan Sarisky, Danville.
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