Farmers Shed recipes for you to enjoy. Click on the recipe name to download a PDF of the recipe.

AMBROSIA SWEET POTATOES

2 medium sweet potatoes                     2 Tbsp. grated coconut
6 tbsp. sour cream                                   2 Tbsp. chopped pecans
¼ cup mini-marshmallows        
3 Tbsp. crushed pineapple

Bake sweet potatoes at 400 until done (45-50 minutes).  Cool slightly.  Meanwhile, blend the remaining ingredients in a bowl.  Half the sweet potatoes lengthwise.  Use a spoon to scoop out all but ¼ inch of the flesh into another bowl.  Mash lightly and add half of the ambrosia mixture to the mashed potatoes, blending well.  Stuff the 4 halves with this mixture and top with the remaining ambrosia.  Return to the oven for a brief reheat so the marshmallows will melt.

COLLARD GREENS

1 pound bag of washed & cut fresh collard greens
2 (14 0z.) cans of chicken broth
1 slice of bacon
1 Tbsp. brown sugar
1 Tbsp. cider vinegar
¼ tsp. Tabasco (optional or more to taste)

Place all ingredients in large pot and cook for 15-20 minutes until desired tenderness.  Serves four to six.

CORN-ZUCCHINI SAUTE

2 tbsp. butter
1 medium zucchini, chopped
1 onion, chopped
1 jalapeno, diced (optional)
1 /4 tsp. minced garlic
2 to 3 ears corn, kernels cut off
Salt and pepper to taste
Optional: sour cream, fresh cilantro

Melt butter in a skillet. Add all ingredients except corn and salt and pepper. Sauté until vegetables are tender. Stir in corn and sauté for several minutes until corn is tender but still crisp. Taste and season with salt and pepper.

Garnish with sour cream and fresh cilantro. I let each person top their own. Serves 4.

FRESH FIELD PEAS

½ cup chopped onion
1 tablespoon olive oil
1 clove garlic, minced
3 cups fresh shelled field peas
2 cups water
1 beef bouillon cube*
Dash of soy sauce
Salt and pepper to taste

Wash the peas in cool water. In large saucepan, sauté the onion in the olive oil until tender. Add the minced garlic and sauté 1 minute. Add the peas, water, bouillon, and soy sauce and bring to a boil. Simmer for about 20 minutes. Season with salt and pepper to taste. Serve over rice as a meatless entreé or as a side with diced raw onion over the top.

*Beef bouillon is best with pink-eye peas and brown crowder peas. Chicken bouillon is best with white acre and cream zipper peas.

GARDEN PASTA SAUCE

1 large Spanish onion, diced
2 Tbsp extra-virgin olive oil
3 cloves garlic, minced
1 large eggplant, peeled and cubed
3 lbs. ripe tomatoes, cubed
¼ cup red wine (optional)
Salt and pepper to taste
¼ cup basil leaves, chopped

Combine the onion, olive oil in a large skillet over medium-high heat. Sauté for 5 minutes, or until onion is just translucent. Stir in garlic and sauté for I minute. Do not let garlic burn. Add the eggplant and sauté, stirring frequently, about 10 minutes, or until eggplant begins to soften. Add the tomatoes and wine. Bring to a strong simmer and cook, uncovered, for about 15 minutes. Stir frequently. Taste the sauce and season with salt and pepper. Just before serving, sprinkle with basil leaves. Yield: 6-8 servings.

Sometimes I add zucchini to increase my vegetables.

NOODLES WITH SPINACH SAUCE

2 lbs. fresh spinach                            3 Tbsp. butter
6 oz. medium wide egg noodles      3 Tbsp. flour
1/3 cup chopped green onions         ½ tsp. salt
2 ½ cups half & half                           1 clove garlic, minced
¼ cup grated Parmesan cheese

Trim and wash spinach.  Place the wet spinach in a large pan & wilt over medium heat for about 2-3 minutes.  Drain, squeeze dry and chop.  You should have about 1-1 ½ cups spinach.  Cook noodles according to package.  Drain.  Melt the butter in a large pan.  Add the green onions & sauté until soft then add the garlic.  Lower the heat & stir in the flour; add half & half & stir until well blended.  Remove from heat and stir in noodles, spinach and salt.  Sprinkle with cheese.

OKRA RICE

6-8 slice bacon*
I quart fresh okra or 2 10 oz. boxes frozen
1 cup chopped onion
Salt and pepper to taste
4 cups cold cooked rice

In skillet, fry 6 to 8 slices of bacon. Set aside. In drippings, fry okra with onion until soft and slightly browned. Add cooked rice and stir until rice is slightly fried too. Season with salt and pepper to taste. Crumble bacon on top. This can be put in a casserole and refrigerated to be reheated.

*2-3 Tbsp. of olive oil can be substituted for bacon. Of course it will give this recipe a different taste but contains less fat.

OVEN FRIED GREEN TOMATOES

¼ cup breadcrumbs, toasted 5 min.*
Olive oil on baking sheet
¼ cup Parmesan cheese
¼ cup yellow cornmeal
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
½ cup flour
salt and pepper
1 lb green tomatoes, sliced
3 eggs, beaten

Mix together Parmesan, cornmeal, parsley and thyme. Dredge tomatoes in cornmeal mixture, then dip in eggs, and finally dredge in breadcrumbs. Place on oiled baking sheet. Bake at 350° for 15 minutes, turn and bake 10 more minutes.

*Store-bought plain breadcrumbs can be used.

PERFECT PEACH COBBLER

3 cups sliced fresh peaches
1 Tbsp fresh lemon juice
1 cup all-purpose flour
1 cup sugar
½ teaspoon salt
1 beaten egg
4 tablespoons butter, melted

Place sliced peaches on bottom of 9 inch square baking dish. Sprinkle with lemon juice. Mix together dry ingredients; add egg, tossing with fork till crumbly. Sprinkle over peaches. Drizzle with melted butter. Bake at 375 F for 35 to 40 minutes. Serve warm with ice cream.

PERFECT STRAWBERRY COBBLER

3 cups sliced fresh strawberries         ½ teaspoon salt
1 cup all-purpose flour                          1 beaten egg
1 cup sugar                                             4 tablespoons butter, melted

Place sliced strawberries on bottom of 9 inch square baking pan.  Mix together dry ingredients; add egg, tossing with fork till crumbly.  Sprinkle over strawberries.  Drizzle with melted butter.  Bake at 375 for 35-40 minutes.  Serve warm with ice cream.

POTATO SALAD

2 lbs. small washed redskin new potatoes, quartered
1 bunch small green onions
1 Tbsp. chopped fresh parsley
1 tsp. Old Bay Seasoning or Mrs. Dash Seasoning
½ cup GARLIC EXPRESSIONS SALAD DRESSING
½ cup mayonnaise
¼ cup green olives sliced, optional

Boil potatoes until just done.  Drain well. While potatoes are still hot, pour GARLIC EXPRESSIONS over and toss lightly.  Add onions, parsley and seasoning and toss lightly again.  Add mayonnaise and mix.  Refrigerate.

ROASTED ASPARAGUS WITH PARMESAN CHEESE

Roasting the asparagus concentrates the flavor.

About 16 oz. asparagus
2 tsp. olive oil
2 Tbsp. freshly grated Parmesan cheese
Ground black pepper

Rinse and trim the asparagus spears.

Preheat oven to 400 F.  Spread asparagus in a 13 x 9-inch baking pan.  Drizzle olive oil over asparagus, shaking pan to coat the asparagus with oil. Roast 8 minutes.  Rearrange asparagus tightly in the center of the pan.  Sprinkle with cheese.  Return to oven and bake 2 to 3 minutes or until cheese in melted.  Sprinkle with black pepper and serve.

SCALLOPED EGGPLANT

1 medium eggplant (about 1 pound)
1/2 cup chopped onion
2 cups water
¼ teaspoon salt
½ cup evaporated milk
1 egg
3 slices of bread, crumbled
2 Tablespoon melted butter
½ teaspoon salt
½ cup grated cheddar cheese

Place 2 cups water and ¼ tsp. salt in medium pot. Peel eggplant. Chop and put into salted water. Add chopped onion to eggplant. Bring to a boil and reduce heat. Cook until tender (10–15 minutes). Drain eggplant and onion. Mix milk, egg, breadcrumbs, butter, and ½ tsp. salt with eggplant. Pour into greased 1 quart baking dish. Sprinkle cheese on top. Bake at 400 degrees F for 20 minutes or until golden brown.

SIMPLE ASPARAGUS SALAD

1 lb. trimmed asparagus spears
Tomato slices
Romaine lettuce
½ cup Garlic Expressions

Steam asparagus until changes color from light green too dark green.  Place in resealable bag with ½ cup Garlic Expressions.  Chill.

Tear romaine lettuce into bite size pieces on individual plates, top with tomato slices, and asparagus spears.  Drizzle salad with marinade from asparagus.

SPLIT PEA SOUP

2 cups chopped onions                      2 cups diced carrots
1 ½ tsp. minced garlic                         1 cup diced red potatoes
2 Tbsp. olive oil                                    1 lb. dried green split peas
½ tsp. dried oregano                           8 cups chicken stock
1 ½ tsp. salt
1 tsp. black pepper

Sauté onions and garlic with olive oil, oregano, salt and pepper until onions are translucent.  Add the carrots, potatoes, ¾ of the split peas and chicken stock.  Bring to a boil and simmer 30 minutes.  Skim off foam while cooking.  Add remaining split peas and simmer another 30 minutes.  Serve hot.

SQUASH BISQUE

2 medium onions, chopped                    2 tsp. salt
2 Tbsp. butter                                             3 tsp. fresh thyme or 1 tsp. dried
1 quart chicken broth                                4 cups sliced yellow squash
¾ cup sliced carrots                                  2 medium potatoes, sliced
16 oz. half & half

In a large Dutch oven sauté onions in butter.  Add chicken broth, squash, carrots, potatoes, salt, and thyme.  Cook until vegetables are tender, about 20 minutes.  Mash vegetables with potato masher.  Add half & half.  Heat on low stirring constantly until soup is warm.

STRAWBERRY PIE
Winner of 2004 Strawberry Contest-Catherine Porth

2 baked pie shells or graham cracker crust
2 cups sliced strawberries
1 small box strawberry Jello
1 ½ cups water
1 cup sugar
4 tablespoons cornstarch
Cool Whip

Place strawberries in the pie crust.  Mix water and Jello in a saucepan.  Mix sugar and cornstarch in a bowl.  Add the sugar mixture to the water and cook until thickens.  Cool slightly and pour over berries.  Chill and top with Cool Whip if desired.

STRAWBERRY PUDDING

1 bag of vanilla wafers
1 box (3.4 oz.) instant cheesecake pudding
1 cup milk
1 cup sour cream
1 (8 oz.) Cool Whip
1 quart fresh strawberries, washed and sliced

In a large mixing bowl, mix pudding, milk and sour cream with a whisk or spoon. Add Cool Whip and mix well with whisk or spoon. In a 9x13 inch pan or dish, place a single layer of vanilla wafers. Place ½ of strawberries on top of wafers. Spread ½ of pudding mixture on top of strawberries. Place another layer of wafers, strawberries, and pudding. Crumble some vanilla wafers on top. Chill.

STRAWBERRY SHORTCAKE

Fresh sliced strawberries (1/2 cup per person)
Sugar
1 Farmer’s Shed frozen biscuit per person
1 tsp. melted butter per biscuit
Cool Whip or whipped cream

Use the ratio of 2 cups sliced berries to ¼ cup sugar.  Combine the strawberries and sugar and set aside.  Brush each frozen biscuit with 1 tsp. melted butter and sprinkle with 1 tsp. sugar.  Bake at 400 for 15-20 minutes or until lightly brown.  Split in half and top with strawberries, replace top and place strawberries on top.  Top with Cool Whip and serve to happy family

 

TASTY CABBABGE

1 lb. lean ground beef                                    1/8 tsp. cinnamon
¼ cup chopped onions                                    1/8 tsp. ground cloves
1 16 oz. can tomato sauce                           ¼ tsp. ground allspice
1 tsp. salt                                                      4 cups shredded cabbage

Sauté beef and onions.  Drain.  Add tomato sauce, salt, and spices to meat mixture: mix well.  Place half the cabbage in a lightly greased two quart casserole; top with half the meat sauce.  Repeat procedure.  Cover and bake at 350 F for 45 minutes.  (I have made this in my electric skillet and stirred the shredded cabbage in and cooked until cabbage is tender.)

YANKEE OKRA

1 lb. okra pods, each less than
3-inches long
1 Tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes
1 tsp minced fresh thyme
1 tsp minced fresh basil
Salt and pepper to taste

Wash the okra, trim the stems, but leave on the caps. In a large skillet, heat the olive oil over medium heat until hot but not smoking. Add the okra and sauté, stirring occasionally for 3 minutes. Add the garlic, red pepper flakes, thyme, basil, salt and pepper to taste. Cook for 1 minute more, stirring constantly. Remove from heat and serve immediately.

ZUCCHINI-TOMATO PIE

2 cup zucchini, chopped
1 cup tomato, chopped
1/2 cup onion, chopped
1/3 cup grated parmesan cheese
1 1/2 cup milk
3/4 cup Bisquick baking mix
3 eggs
1/2 tsp. salt
1/2 tsp. pepper

Preheat oven to 400 F. Grease a 10-inch quiche or pie plate. Sprinkle zucchini, tomato, onion, and cheese in plate. Beat remaining ingredients until smooth with a wire whisk. Pour on top of zucchini mixture. Bake until knife inserted in the center comes out clean, about 30 minutes. Cool for 5 minutes. Yield: 6 servings