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Vicki's Favorite Recipes
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These recipes are titled according to the main ingredients.

Apple and Pear Crisp

2 apples
2 ripe Bartlett pears
1 tsp lemon zest
1 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar
1 cup old-fashioned oatmeal
1/2 lb. (2 sticks) cold butter, diced

Preheat oven to 350 degrees F.  Peel, core, and
cut the pears and apples into large chunks. 
Place the fruit in a large bowl and add the zest,
juice, sugar, flour, sugar, flour, cinnamon. 
Pour into a 9"x9"x2" oval baking dish. 
For the topping:  Combine the flour, sugars,
salt, oatmeal, and butter in a bowl with a pastry
blender until mixture is in large crumbles. 
Sprinkle evenly over the fruit, covering the fruit
completely.  Place the baking dish on a sheet pan
and bake for 50 minutes to 1 hour, until the top
is brown and the fruit is bubbly.  Serve warm with
vanilla ice cream!

Baked Pears

1 pear, use Anjou or Bosc
1 tbsp sugar per pear, also cinnamon if desired
2 tbsp cream per pear or real whipped cream

Prehead oven to 375 degrees.  Peel each pear, cut
in half lengthwise and remove seeds.  Generously
butter a baking dish just large enough to hold the
pears.  Sprinkle dish with half the sugar.  Put
pears cut side down in dish.  Sprinkle with
remaining sugar and bake for 20 minutes.  Remove
from oven.  If using cream, pour cream over pears.
Return pears to oven for 15 minutes.  Serve pears
hot from oven or warm.

Beets with Sauted Greens  

1 bunch of beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tbsp chopped onion (optional)
salt and pepper to taste
2 tbsp balsamic vinegar
1 tbsp brown sugar
2 tbsp water

Preheat oven to 350 degrees.  Wash beets
thoroughly, leaving the skins on, and
cut the greens off about 1 inch from the
top of the beet.  Rinse the greens,
removing any large stems, and set aside.
Place the beets in a small baking dish
or roasting pan, and toss with 2 tbsp
olive oil. If you wish to peel the beets,
it is easier to do so once they have been
roasted.  Cover, and bake for 45 to 60
minutes, until a knife can slide easily
through the largest beet.  When the
roasted beets are almost done, heat the
remaining 2 tablespoons olive oil in a
skillet over medium-low heat.  Add the
garlic and onion, and cook for a minute.
Tear the beet greens into 2 to 3 inch
pieces, and add them to the skillet. 
Cool and stir until the greens are
wilted and tender.  Season with salt and
pepper.  Serve the greens as is.  Slice
the roasted beets into half inch slices.
Stir together the last 3 ingredients and
pour over sliced beets when serving.


Cucumber and Sweet Onion Salad

Slice the cucumber and onion in this
  rounds (do not peel cucumber)
3 tbsp mayo
1 tsp white vinegar
1 tsp sugar

Mix all together and serve immediately.

Chinese Cabbage Saute

1 head chinese cabbage, cut into 1 inch
1/2 lb fresh mushrooms
1 clove garlic, minced
2 tbsp olive oil
1 cup chicken boullion
1 tbsp soy sauce
pinch of sugar

Saute cabbage, mushrooms, and garlic in
olive oil quickly until cabbage is wilted.
Stir together boullion, soy sauce, and sugar
and add to cabbage.  Heat through and serve.

Corn, Tomato, and Zucchini Soup with Basil

6 cups chicken or vegetable broth
2 ears fresh corn
2 tbsp butter and olive oil
1 medium onion
2 cups peeled, cored, seeded and chopped
2 small or 1 medium zucchini, diced
1 tbsp minced garlic
salt and pepper
1/2 cup minced fresh basil leaves (divided)
1 tsp balsamic vinegar, or to taste

Heat the broth in a large, deep saucepan. 
Cut the kernels from the cobs and set aside.
Add the cobs to the broth (break them in
half if necessary to fit them into the pot);
let them simmer very gently, with the lid
partially on, while you prepare the other
veggies.  Place the butter or oil in a large,
deep saucepan or casserole dish and turn on
the heat to medium.  A minute later, add the
onion and cook, stirring, until it begins to
soften, about 5 minutes.  Add the tomatoes,
zucchini, garlic, salt and pepper, and cook,
stirring occasionally, for about 10 minutes.
Remove the corn cobs from the stock and add
the stock to the vegetables.  Cook until the
zucchini is tender but not mushy, about 5
minutes.  Stir in the corn kernels and most
of the basil.  Add the vinegar.  Taste and
adjust seasoning as necessary.  Serve,
garnishing with remaining basil.
Note: To peel tomatoes, plunge into boiling
water for 30 seconds to 1 minute.  Remove
immediately and plunge into cold water. 
Skins should slip off easily.

Green Bean Salad with Walnuts

1/4 cups coarsely chopped walnuts
1 lb green beans
1 tsp salt plus more to taste
freshly ground black pepper
1 1/2 tbsp freshly squeezed lemon juice
   (about 1/2 lemon)
3 tbsp extra virgin olive oil
4 oz Parmesan cheese, thinly shaved
   (about 1/2 cup)

Toast the walnuts in a dry, heavy skillet
(perferably cast iron) over high heat until
they start to brown in spots and become
fragrant.  (Be careful not to overtoast them,
as they will burn quickly once toasted.) 
Immediately transfer the nuts to a dish to
cool.  Bring a large pot of water to boil. 
Add the beans and salt; cook until tender but
still firm, 3 to 5 minutes.  Transfer the
beans to a colander in the sink and run cold
water over them.  Trim the beans if necessary.
Toss the beans and walnuts in a large bowl and
season with salt and pepper to taste.  In a
small bowl, whisk the lemon juice and olive
oil until well combined.  Pour this mixture
over the beans and toss until well coated.
Transfer the salad to a serving platter or to
individual plates.  Scatter the Parmesan
shavings on top.

Pear Bread

2 cup brown sugar
1 cup vegetable oil
1/4 cup molasses or brown caro syrup
3 eggs
1 1/4 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground cloves
1 1/2 tsp ground ginger
1/4 tsp allspice
4 firm pears, peeled & thinly sliced
   (preferably D'Anjou pears)
3 cup flour

Preheat oven to 350 degrees.  Grease and flour
2 large loaf pans.  Combine brown sugar, oil,
molasses, and eggs.  Mix in salt, cinnamon,
cloves, ginger, and allspice.  Stir in pear
slices, coating them evenly.  Stir in flour. 
Pour batter into prepared loaf pans.  Bake
50 to 65 minutes, depending on loaf size, and
allow to cool in pan about 10 minutes before
removing them.  Place them on a wire rack to
cool completely.

Potatoes, Peppers, and Chicken Bake

1/4 cup Italian salad dressing
1 chicken fryer cut into serving sized pieces
1 1/2 lb stewed tomatoes
1 lb potatoes, cut into large chuncks
1 medium onioin, cut into large chunks
2 medium sweet peppers, cut into large chunks
1 tbsp rosemary
1 tbsp thyme
1 tsp minced garlic
1 tsp salt
1/4 tsp black pepper

Preheat oven to 375 degrees.  In a large skillet,
heat Italian dressing and brown ckicken over medium
heat, set aside.  In a 13"x9" baking pan, combine
remaining ingredients, add chicken and turn to coat.
Bake uncovered, stirring occasionally, 50 minutes, or
until chicken is done and vegetables are tender. 
Serve with at side of steamed green beans.


PUMPKIN PIE (from a real pumpkin)
2 cups cooked pumpkin
2 eggs, lightly beaten
3/4 cup sugar
1-12 oz. can evaporated milk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp ground nutmeg
Preheat oven to 350 degrees.  Wash pumpkin
and remove stem.  Cut in half and remove
seeds.  Place cut side down in baking dish
filled with 1/8 in water.  Bake in oven for
about 1 hour or until soft to the touch. 
Cool.  Scoop out flesh and puree.  Preheat
oven to 425 degrees.  Combine pumpkin, sugar,
salt and spices.   Blend in beaten eggs and
milk.  Pour into unbaked pie shell.  Bake
15 min.  Reduce heat to 350 degrees and bake
45 min. more or until knife inserted into
center comes out clean.  Makes one 9 inch pie.

Rhubarb Custard Pie

1 double pie crust (see Pie Crust recipe)

3 eggs
3 tbsp milk
1 3/4 cup sugar
4 tbsp flour
1 tsp vanilla
4 cups finely cut rhubarb
2 tbsp butter

Beat eggs, milk, sugar, flour, and vanilla in large bowl
until blended.  Stir in rhubarb.  Pour into prepared pie
shell.  Dab butter over top and cover with crust.  Bake 15
minutes at 425 degrees, then decrease temp to 350 and bake
for 45 minutes. 

Rhubarb, Strawberry, Pineapple Freezer Jam

1 1/2 cups finely diced rhubarb
1 1/2 cups sugar
Combine these, stir and let sit overnight in fridge.
The next day add:
1/2 cup crushed pineapple, drained
Bring to a boil, until rhubarb is done.  Take off heat.
Stir in strawberry jello (1 1/2 oz).  Cool and store in
jars or other containers in the freezer.  Should keep
for up to one year.

Spaghetti Squash Alfredo

4 boneless chicken breasts, cut into
   bite size pieces
4 tbsp butter
1 medium spaghetti squash, cooked by
   your favorite method and separated
   into strands (see Winter Squash
   Basics, if needed)
1/2 cup heavy cream
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese

Saute chicken pieces in butter until
cooked, about 10 minutes.  Heat
cream on the stove and when it is
warm, add the cheese and stir to melt. 
Combine the cheese sauce with the
cooked pieces of chicken and the
cooked spaghetti squash strands.
Sprinkle with extra parmesan
cheese if desired.

Summer Vegetable Ratatouille

8 to 10 tbsp olive oil
2 yellow onions
3 large, or 4 small, zucchini,
   sliced into 1/4" slices
1 large eggplant, sliced into
   chunks the same size as the
5 large tomatoes, chopped
1 green bell pepper, seeded and
   coursely chopped
1 red bell pepper, seeded and
   coursely chopped
2 garlic cloves, minced
salt and pepper to taste
tomato paste, if desired
Fresh basil or grated cheese,
   if desired

Heat 5 to 6 tbsp of olive oil in
a large heavy-bottomed skillet
over medium heat, add the onions,
and saute about 1 minute.  Add
zucchini and eggplant and saute
about 2 minutes, until lightly
browned.  Add more olive oil as
needed if the pan looks dry.  Add
tomatoes, peppers, and garlic,
stirring to combine.  Cover,
reduce heat to low, and simmer for
about 20 minutes, until veggies are
cooked through.  Take lid off, add
other add-ins, if you like,
increase heat to high, and cook
for 2 or 3 minutes to evaporate
excess liquid, stirring constantly.
Season to taste with salt and
pepper, add a little tomato paste
if using and stir well.  Serve
hot, or allow to cool and add a
little olive oil before serving.

Sweet Potato Pie

9 inch pie crust
2 cup cooked sweet potato
   (easily done in microwave)
1/2 stick melted butter
3 eggs
1 tsp vanilla
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ground ginger
1 cup canned milk

Use electric mixer to mix
all ingredients.  Pour
into unbaked pie shell. 
Bake at 425 degrees for 15
minutes, then lower temper-
ature to 350 degrees until
pie filling is set. 
Usually takes about one
hours total.

Tomato Leek Tarts

1 15 oz pkg refriger-
   ated pie crust
4 oz provolone cheese,
1 lb leeks, white por-
   tion only, sliced
6 medium plum tomatoes,
   thinly sliced
1/4 cup grated Parme-
   san cheese
1 1/2 tsp garlic powder
1/8 tsp pepper
1 cup shredded mozzar-
   ella cheese

Place both pastry sheets
on greased baking sheets.
Sprinkle each with provo-
lone cheese, leaving 1
inch around edges.  Ar-
range leeks and tomato
slices over provolone
cheese.  Sprinkle with
Parmesan cheese, garlic
powder and pepper.  Top
with mozzarella cheese.
Fold edges over filling.
Bake at 425 degrees for
18 to 22 minutes or
until crusts are lightly
browned.  Cut into
wedges.  Serve warm.

Veggies - Grilled

Peppers, eggplant,
zucchini, carrots,
and onions are
great grilled
vegetables.  Slice
peppers lengthwise,
removing seeds. 
Slice eggplant,
carrots, and zucchini
lengthwise in 1/4
inch slives.  Slice
onions in 1/4 inch
rings.  Brush veggies
with olive oil,
sprinkle with salt
and pepper, and grill
until tender.  Eat
warm or cold.  Great
in salads or in

Walnuts - Candied

1 lb walnuts, shelled
1 cup white sugar
2 tsp cinnamon
1/4 tsp salt
6 tbsp milk

Preheat oven to 350
degrees.  Spread nuts
on a single layer over
baking sheet.  Roast
for approximately 8
to 10 minutes, or
until nuts start to
turn brown.  Stir
together sugar,
cinnamon, salt, and
milk in a medium sauce-
pan.  Cook over medium
heat for 8 minutes, or
until mixture reaches
soft ball stage of 236
degrees F.  Remove from
heat and stir in
vanilla.  Add walnuts
to sugar syrup, and
stir to coat well. 
Spoon nuts onto waxed
or parchment paper and
immediately separate
with fork.  Cool and
store in air-tight

Winter Squash Cookies

1/2 cup butter, soft-
3/4 cup white sugar
3/4 cup packed brown
2 eggs
1 1/2 cups cooked,
   pureed winter
   squash (see
   Winter Squash
2 1/2 cups flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 ginger
1 cup raisins
1 1/2 cups chopped
1/4 tsp allspice
2 1/2 tsp baking

Preheat oven to 375
degrees.  Cream butter
and sugars until
fluffy.  Beat in eggs
and squash.  Sift to-
gether the flour, bak-
ing powder and spices;
add to mixture, stir-
ring until well blend-
ed.  Stir in raisins
and nuts.  Spoon onto
cookie sheets.  Bake
for 10 to 12 minutes
or until golden brown.


Zucchini Fries

3/4 cup parmesan
1/4 cup milk
2 cloves garlic,
2 tbsp parsely,
2 tbsp flour
salt and pepper
2 eggs
1 medium to large
   summer squash

Mix together first
7 ingredients and
refrigerate 15 min-
utes or longer. 
Slice summer squash.
Dip in batter and
fry until golden
brown.  Add salt
and eat 'em like
french fries.

Zucchini-Sausage Bake

1/2 lb italian sausage
1/2 tbsp flour
3 cups cubed zucchini, or
   any summer squash
1/4 onion, chopped
1 tbsp butter
1/8 cup grated parmesan
8 oz cottage cheese
1 egg
1/4 tsp garlic salt
2 tbsp chopped herb of
   your choice
1/2 cup shredded cheddar
   cheese, sharp is best

In a large skillet, cook
sausage with the flour. 
Layer in 9 inch square pan.
Cook the zucchini and onion
in a skillet in butter
until tender.  Layer 1/2 the
zucchini over sausage.  Com-
bine the cottage cheese and
parmesan, garlic salt, herb,
and egg in mixing bowl. 
Layer over zucchini in bak-
ing dish and cover again
with remaining zucchini. 
Top with shredded cheese
and bake at 350 degrees for
25 to 30 minutes until
cheese is melted on top.



Apple Pie (from the kitchen of Grandma)

5 medium apples, peeled and cut into 1/2 in chunks
  (use Gravenstein, Melrose, Jonagold, or Golden
   Delicious, those are the best)
1 cup granulated sugar
1/2 tsp cinnamon
pinch of salt
1 tbsp butter, cut into small chunks
1 egg white, beaten

Place apples into prepared bottom crust.  Top with
remaining ingredients.  Add top crust.  Pierce top
crust several times with a butter knife.  Brush top
crust with egg white.  Bake at 425 degrees for 20
minutes, the lower heat to 350 degrees for 45
minutes.  (for crust, see Pie Crust recipe)

Bean Soup

1 lb dry beans, soaked, washed and sorted (see
    Dry Bean Basics recipe)
2 qt water
1 lb ham and/or ham bone
1 tsp salt
1/2 tsp pepper
1 med onion (or 1 package dry soup mix)
1 can tomatoes, if desired

Put all ingredients together in a crock pot and
cook on low for 10 to 12 hours.

Broccoli-Cauliflower Salad

1 to 2 lbs broccoli and/or cauliflower
1/2 cups diced celery and/or carrots
1 16 oz pkg frozen peas, thawed
2 cups mayo (not Miracle Whip)
1/4 cup sugar
1/4 cup shredded parmesan cheese
2 tsp white vinegar
1 tbsp chopped or grated onion
  (onion powder can also be used)
salt and pepper to taste

Chop florets off of broccoli and/or
cauliflower.  Mix dressing and stir
into  veggies gradually, until you get
the desired consistency.  Just before
serving, mix in some bacon bits and/or
sunflower seeds.

Cabbage-Chinese Chicken Salad

1 cup slivered almonds
2 tbsp sesame seeds
3 chopped green onions
1/2 head cabbage, chopped
2 pkgs Top Ramen noodles
2 cups cooked chicken, chopped
1/3 cup oil
2 tbsp rice vinegar
2 tbsp sugar
1 tsp salt

Brown broken dry noodles in 2 tbsp oil.
Add nuts and seeds to brown.  In bowl,
combine cabbage, onions, and chicken.
Add ramen mixture.  Mix remaining oil,
vinegar, sugar, and season packets. 
Pour over salad.  Toss gently and enjoy!

Chile Rellenos Casserole

21 oz canned whole green chiles, or use fresh
   ones that are blisers, with the skins and
   seeds removed
2 lb mexican blend cheese, or combined cheddar
   and Jack cheeses
4 eggs, separated
2/3 cup evaporated milk
1 tbsp flour
1 tbsp sugar
1/2 tsp salt
4 slices fresh tomato

Preheat oven at 325 degrees.  Rinse chiles,
slit open and remove any seeds.  In 13"x9"
baking dish, alternate chiles with cheeses
to make two or three layers.  Beat egg whites
in a bowl until stiff.  In another bowl, beat
yolks until foamy.  Beat in evaporated milk,
flour, sugar, and salt.  Fold egg whites into
yolk mixture.  Pour over chiles and cheese.
Bake for 25 minutes.  Arrange tomato slices
on top.  Return to oven and bake for 15 minutes
longer.  Let sit 15 minutes to firm up before

Dry Bean Basics

Soaking the beans:  Pick through the beans,
discarding any discolored or shriveled beans
or any foreign matter.  Rinse well.  In a
stockpot, cover the beans with 10 to 11 cups
of water.  Cover and refrigerate 6 to 8 hours
or overnight.  Drain and rinse the beans.

Cooking the beans:  Return the soaked, rinsed
beans to the stockpot.  Cover the beans with
3 times their volume of water.  Add herbs or
spices (no salt), as desired.  Bring to a boil,
reduce the heat and simmer gently, uncovered,
stirring occasionallym until tender (start
checking after about 45 to 60 minutes). 
Boiling the beans will break the skins and
leave you with a mushy meal.  Add more water
if the beans are not covered. Most beans will
cook in about 1 to 1 1/2 hours.  When the
beans are tender, drain and use in recipes;
or for later use, immerse them in cold water
until cool, then drain will and freeze in 1 to
2 cup packages.  One pound of dry beans will
yeild about 5 or 6 cups of cooked beans


Fruit Cobbler

2 cups fruit (blueberries, blackberries,
  pitted cheries, gooseberries, josta berries,
1 tsp vanilla
1 cup sugar
1/2 tsp flour
1 3/4 cup flour
4 tsp baking powder
6 tbsp sugar
5 tbsp butter, softened
1 cup milk

Preheat oven to 375 degrees.  Stir together
fruit, vanilla, sugar, and flour in a large
bowl and spread into a 9"x9" baking pan. 
Stir dry ingredients together, then cut butter
into flour mixture with a fork or pastry knife.
Form a well in center of mixture and pour in
milk.  Stir quickly until moist.  Let resh 10
minutes. Pour over fruit and sprinkle 2 tsp
sugar over top.  Bake for 25 to 30 minutes.
Serve while still warm.  (Vanilla icecream is
a must!!!)

Leaf Lettuce and Blueberry Salad

1 head butter lettuce (or any leaf lettuce)
1/2 pint blueberries
sugared waltnuts (see Waltnuts-Candied recipe)
1/2 medium sweet onion, finely sliced
1/4 cup raspberry vinegar
1/4 cup sugar
3 tbsp oil

Toss together torn lettuce, blueberries, and
onion.   Cover and refrigerate.  Just before
serving, stir together dressing and toss with
salad.  Top with walnuts and serve immediately.

Low-Fat Vinaigrette

1/4 cup olive oil
1/4 cup vegetable broth
1/4 cup balsamic vinegar
1/4 cup wine vinegar or lemon juice
A clove or two of garlic
1 tsp Dijon mustard (optional)
Lots of pepper
Note: Add less vinegar if you prefer a less
   tart dressing.
Mix all together

Peppers- Roasted

To enhance the flavor of both sweet and hot
peppers, roast in a hot oven or on the grill
until the skin is black.  The faster, the
better.  Seal in a plastic bag for 15 minutes.
For use later, put bag in refrigerator or
freezer.  When ready to use, hold pepper under
cold running water to slip the skin.  Remove
seeds and use in any recipe.  Great in rellenos,
scrambled eggs, enchiladas, pizzas, and salsas.

Potato and Green Bean Suate

1 pound new potatoes - 1 inch chunks
1/2 pound fresh beans, trimmed
1 1/2 tbsp olive oil
1 clove garlic, minced
3 tbsp fresh basil, minced

Boil potatoes until almost tender (about 15 minutes)
Add beans and cook another 3 minutes.  Drain.  In a
large skillet heat oil and garlic.  Add potatoes and
beans.  Season with salt and pepper to taste.  Toss
with basil and serve immediately.


Pumpkin Soup

This recipe can also be used with any squash except
   acorn or spaghetti.
1 medium pumpkin (2 to 3 lbs)
1 onion, sliced fine
1 clove garlic, minced
4 cups stock - mushroom, vegetable, or chicken
Salt and pepper to taste
Olive oil
2 tsp butter
Herbs of your choice (sage, rosemary,...

Quarter the pumpkin and oil lightly. Roast in 400F oven
until you smell the squash caramelizing and is soft. 
Saute onion and garlic in butter, until clear.  Add herbs
of your choice.  Add squash and cook 5 minutes more.  Add
stock, bring to a boil, reduce to a simmer and cook until
everything is softened.  Season with salt and pepper and
use an immersion blender to puree.  Strain through a fine
strainer (optional).  Adjust seasonings and serve.


Rhubarb Lemonade

4 cups cut rhubarb
1 1/2 cups sugar
1 1/2 cups water
1/2 lemon, sliced

Put all in pot and bring to boil until rhubarb is soft. 
Push through sieve.  Syrup can be stored in fridge for a
week, or in freezer indefinately.  When ready to use, add 3
parts water and ice.  Adding crushed strawberries and/or
lemon-lime soda makes a really good punch.  Add in any
consistency to lemonade.  (The pulp left after straining the
juice can be used as a dessert.  Also use in a sweet bread
recipe, taking the place of bananas or zucchini.)

Rhubarb Sour Cream Cake

4 tbsp butter
1 1/2 cups firmly packed brown
1 egg
1 tbsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp talk
1 cup sour cream
4 cups rhubarb, cut in 1/2"
1/2 cup sugar
1/2 tsp nutmeg

Prehead oven to 350 degrees.  Cream
butter and brown sugar until fluffy.
Beat in egg and vanilla.  Sift flour
with baking soda and salt.  Add to
mixture.  Fold in sour cream and
rhubarb.  Spoon into greased 9"x13"
pan.  Bake for 40 minutes. Sprinkle
with powedered sugar or frost with
cream cheese frosting.

Summer Squash Casserole 

3 cups sliced cooked yellow
   summer squash
2 cups shredded processed
   cheese, american or
4 oz chopped mild green
1 cup saltine crackers,
1 cup milk

Combine all ingredients in
a 1 1/2 to 2 qt baking dish
for 1 hour at 350.  Top with
seasoned bread crumbs if

Summer Squash Grilled Sandwiches

Pub Buns
4 to 5 summer squash
1 sweet onion
olive oil
salt and pepper to taste
Cheese of choice (pepper jack
   mozzarella are best)

Cut squash and onion in to 1/2
inch rounds and brush with oil.
Grill until tender.  Salt and
pepper to taste.  Place grilled
veggies onto bun and top with
cheese.  Place on BBQ just to
melt cheese, and enjoy.  You
can also add grilled sweet
peppers and eggplant to the

Tomatillo Tortilla Soup

1/2 lb skinless, boneless
   chicken breasts
3 tbsp olive oil
1/4 lb tomatillos
1 1/2 cups diced tomatoes
2 cups chicken broth
1 small onion
1 tbsp flour
1 cup black beans
1/2 cup corn kernals
1 small sweet pepper
1/2 packet taco seasoning
Cayenne pepper, to taste
1 tbsp lime juice
Salt and pepper to taste

Cube chicken. Heat 1 tbsp
olive oil in a pan.  Cook
chicken with 1 tbsp lime
juice, and sautee until
fully cooked.  In a large
stockpot, heat 2 tbsp
olive oil.  Dice onion
and sweet pepper, add to
pot and sweat for about 3
minutes.  Add flour, mix
well.  Add tomatoes and
chicken stock, bring to a
boil.  Roughly chop the
tomatillos, add them to
stockpot, and cool for 10
minutes.  Using a strain-
er, remove about 1/2 the
veggies from the stock-
pot, add to a food proc-
essor, and puree the
vegetables.  Pour your
puree back into the pot.
Add the corn, black
beans, taco seasoning,
and chicken.  Let soup
simmer for about 30
minutes more, stirring
occasionally.  Top soup
with a handful of
crushed tortilla chips
and chopped cilantro.


Tomato Pasta Sauce

3 ripe tomatoes, cut
   into quarter rounds
1 tsp sugar
2 tsp pesto, or 1/4 cup
   chopped basil
1 tbsp olive oil
1 cup feta cheese,

Place tomatoes in a
shallow baking dish. 
Sprinkle with olive oil,
sugar, and salt.  Top
with pesto or basil. 
Bake at 400 degrees for
20 minutes.  Remove from
oven and sprinkle with
cheese.  Bake another
10 minutes.  This sauce
is great on tortellini,
or any other pasta. 


Vegetable Panini
(see Veggie grill

1 Eggplant, grilled
1 Sweet Onion, grilled
1 Zucchini, grilled
Sweet peppers, grilled
Sliced tomatoes
Sliced fresh mozzarella
Grilled panini bread or

Layer grilled veggies
onto bread with cheese
on top.  Grill in
sandwich maker or 350
degree oven.  Serve

Winter Squash Basics

The basic to cooking
any winter squash,
including pumpkin:
Remove stem, cut in
half and scoop out the
seeds.  Place face
down in 1/8 inch water.
If baking in conven-
tional oven, bake at
350 degrees until fork
easily pierces skin.
This usually takes 45
to 60 minutes, depend-
ing on the thickness
of the squash.  If
baking in the micro-
wave, cover baking
dish with cellophane
and cook on high for
12 to 20 minutes,
depending again on
the size of the
squash.  The cooked
flesh can then be
eaten as is or
pureed.  This is
exactly what is in
a can of pumpkin.


Butter, for baking dish
4 tbsp olive oil
2 large onions, halved and thinly sliced
Coarse salt and ground pepper
2 tsp chopped fresh rosemary leaves
1 pound medium to large pasta shells
1 1/2 cups winter squash puree
1 cup grated Parmesan cheese
3 slices crusty baguette, cut into 1/4-
    in. cubes (1 1/2 cups)

Preheat oven to 400 degrees. Butter a 9x13
in baking dish. Heat 3 tbsp oil in a large
skillet over med.-low heat. Add onions;
season with salt and pepper. Cover; cook
until onions are soft and release liquid
(15 min). Uncover; raise heat to med. Cook,
stirring, until onions are browned (20-25
min.). Stir in 1 tsp rosemary. Meanwhile,
cook pasta in large pot of boiling salted
water 2 min. less than package
instructions suggest. Drain, reserving
1 1/2 cups cooking water. Return pasta to
pot. Stir squash and reserved pasta water
into onions; simmer 2 min. Toss squash
mixture and 1/2 cup Parmesan with pasta.
Transfer to prepared dish. Combine bread
cubes with remaining Parmesan, rosemary,
and oil; season with salt and pepper. Top
pasta with bread cubes; bake until golden
brown, (10-15 min.)

Zucchini Brownies

2 cups grated summer
   squash, unpeeled
2 cups flour
1 1/2 cups sugar
1 tsp salt
1/2 cup oil
1 1/2 tsp baking
1/3 cup cocoa powder
1/2 cups nuts, op-
2 tsp vanilla

Mix all ingredients
and bake for 30 min-
utes at 350 degrees
in greased and
floured 9x13 baking

4 tbsp butter, soft-
4 tbsp milk
1 cup sugar
2 cups white choc-
   olate chips

Boil first 3 ingred-
ients for 2 minutes,
then add chips and
stir until melted.
Pour over warm

Zucchini Oven Fries

Canola oil cooking
1 cup flour
2 tbsp cornmeal
1 tsp salt
1/2 tsp pepper
3 medium zucchini,
   cut into 1/2"x
   3" sticks
2 egg whites,
   lightly beaten

Preheat oven to 475
degrees.  Coat large
baking sheet with
cooking spray.  In a
large sealable plast-
ic bag, combine flour,
cornmeal, salt, and
pepper.  Dip zucchini
sticks in beaten egg
white, then shake in
the bag to coat with
the flour mixture. 
Arrange on baking
sheet, not touching.
Coat exposed sides
woth cooking spray.
Bake at center rack
for 7 minutes.  Turn
zucchini sticks and
coat any floury
spots with cooking
spray.  Continue
baking another 5
minutes or so, until
just tender and
golden.  Serve hot.

Zucchini Supper (from the
   kitchen of Miguel)

2 cups sliced summer
1 medium onion, sliced
1 clove garlic, minced
1/2 cup roasted peppers
15 oz can stewed tomatoes
salt to taste
2 tbsp cornmeal, or enough
   for desired thickness
Grated cheese, sour cream,
   and cilantro for garnish

Saute the first 3 ingred-
ients in olive oil until
softened.  Add peppers,
tomatoes, and salt.  Heat
through, and stir in corn-
meal to thicken.  Serve
topped with grated cheese
(pepper jack, cheddar, or
Cojita), sour cream, and


Baked Beans (from Betty's Kitchen)

1/2 lb ground beef
1/4 lb bacon
1 large onion, diced
1 lb dry beans, pre-soaked & cooked (see Dry Bean
   Basics recipe)
1/4 cup ketsup
1/4 cup brown sugar
1 1/2 tbsp vinegar

Saute hamburger, onion, and bacon until done.  Stir
all ingredients together into a large casserole
dish.  Bake at 350 degrees for 45 minutes to 1 hour,

Beet Cake (also, Grand Illusion Cake)

1 cup vegetable oil
2 cups sugar
1 tsp vanilla
4 eggs
2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon or pumpkin pie spice
2 cups grated beet (fresh)
1 15 oz can of crushed pineapple, drained
1 cup shredded coconut

Cream wet ingredients, add dry ingredients 1/3
at a time and blend well after each addition.
Fold in beet, pineapple, and coconut.  Grease
and flour pan(s), two 9"x5" or one 9"x11"
baking pan.  Bake at 350 degrees for 45 minutes
to 1 hour, until toothpick is inserted in
center of cake and comes out clean.

8 oz cream cheese, softened
2 tbsp butter, softened
1/4 to 1/2 cup powdered sugar
Milk, if needed
Beat ingredients until fluffy.

Broccoli Salad

2 cups broccoli, cut into small pieces
1 cup honey roasted peanuts, or
   sunflower seeds
1 cup raisins
1/2 onion, sliced very thin
4 slices bacon, cooked crisp and
   crumbled (or use bacon bits)
1/2 cup mayo
1/4 cup sugar
2 tbsp vinegar

Stir together the dressing and add to
the salad ingredients an hour or so
before serving.  Add preanuts just
before serving so they don't get soggy.

Cabbage Slaw

1 medium cabbage, slice thinly
2 rounded tbsp chopped sweet onion
1/2 cup chopped fresh parsley
1/2 cup, plus 2 tbsp, mayo
3 tbsp milk
1 tbsp lemon juice, or to taste
salt and pepper to taste

Mix cabbage, onion, and parsely in
large bowl.  Thin the mayo with milk, and
stir in lemon juice.  Pour mixture over
cabbage, add salt and pepper, and mix
thoroughly.  If you make the slaw ahead of
serving time, hold off salting until just
before serving.

Cilantro Cole Slaw

1/4 to 1/3 head cabbage
2 tbsp chopped fresh cilantro
1 green onion, sliced or minced
1 tsp chopped jalapeno, to taste
1 tbsp mayo
1 tbsp lime juice
1/2 tsp cumin seed, or 1/4 tsp
   ground cumin
salt and pepper to taste

Shred or chop the cabbage.  In a medium
bowl, combine the cabbage with all the
remaining ingredients.

Corn Salad

1/4 cup lime juice
1 tbsp honey
1 green chili pepper, chopped fine
3 tbsp fresh chopped cilantro
1/4 tsp salt
3 to 4 ears corn, chopped from cob
1 1/2 cup baby spinach leaves
1 tomato, chopped
3/4 cup chopped cucumber

In a large bowl, whisk together honey
and lime juice until well combined.
Stir in chili pepper, cilantro, and salt.
Add corn to mixture.  Stir in spinach,
tomato, and cucumber.  Serve immediately.

Garbanzo Hummus

1 bunch fresh chickpeas, shelled
1/2 lemon, juiced
1 clove garlic, finely minced
1/2 bunch Italian parsley, stems discarded,
   coarsely chopped
1/4 cup tahini
1/8 cup olive oil
salt and pepper to taste

Shell chickpeas and discard skins.  Bring a
pot of water to a boil, and cook the chickpeas
until they are just tender but not too soft, 3
to 5 minutes.  Strain and run under cool water.
Place chickpeas in a blender or processor with
the lemon juice, garlic, parsley, and tahini.
Pulse until the beans are coarsely chopped.
Start to drizzle in the olive oit slowly, while
blending.  If the mixture seems too dry, add a
bit more olive oil and lemon juice.  Season
lightly with salt and pepper.  Continue to
process with on-off bursts until mixture is
pureed, craping down the sides as needed. 
Cover and refrigerate at least 1 hour and up
to 1 day.  Serve at close to room temperature
with your favorite crackers.

Leeks 'n' Beans 

2 bunches leeks, washed and cut
2 medium red or russet potatoes
2 cans cream of mushroom soup
1 can water
1 pkg chopped mushrooms
1 lb fresh green beans
1 dashes Tabasco sauce, or other hot sauce
1 tsp pepper

Chop all veggies roughly and add to crock pot.
Add water and mushrooms.  Add rest and mix,
then set on low for 6 hours.  It's ready after
6 hours, but can keep on low for 12 hours
easily.  Refrigerate in liner at night, if
needed.  Freezes well.

Leek and Potato Soup

3 tbsp butter
3 leeks, thinly sliced
1 medium or large onion, chopped
6-8 red or Yukon Gold potatoes, thinly sliced
   (no need to peel)
3 1/2 cups chicken broth (or enough to cover
1 cup heavy cream
salt and pepper to taste

Melt butter in a large saucepan over medium
heat then add onions and leeks. Cook,
stirring, until onions are limp and just
slightly brown.  Add sliced potatoes to
saucepan, then pour in enough chicken broth
to just barely cover the potatoes.  Continue
cooking over medium heat until potatoes are
tender.  Using a potato masher, mash and stir
potatoes until desired consistency is reached.
As you mash the potatoes and the soup
thickens, turn down heat and stire frequently
with a large spoon to prevent scorching on
the bottom.  Add one cup of heavy cream and
salt and pepper to taste.  Cook 15 minutes
more over low heat, stirring frequently, then
remove from heat and serve.

Pie Crust

1 1/4 cup shortening (Crisco is best)
3 cups flour
1 tsp salt
1 tsp sugar
1 tsp vinegar
4 tbsp water

Mix shortening and flour.  Blend in other
ingredients and stir in.  Roll out crust to
1/8 to 1/4 inch on a floured surface.  Cut to
size of pie tin.  Place into bottom of tin. 
With the remaining dough you will roll to the same
size as the bottom to make the top of the pie.

Pumpkin Cookies

This recipe can be used with almost any winter
  squash, including pumkin.
1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/2 cups cooked, pureed pumpkin or squash
   (see Winter Squash Basics for cooking inst.)
2 1/2 cups all purpose flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup raisins
1 1/2 cup chopped nuts
1/4 tsp ground allspice
2 1/2 tsp baking powder

Preheat oven to 375 degrees.  In a large bowl,
cream butter and sugars until fluffy.  Beat in the
eggs and squash.  Sift together the flour, baking
soda, baking powder, and spices; add to mixture,
stirring until well blended.  Stir in raisins and nuts.
Spoon onto cookie sheets, bake for 10 to 12 minutes or
until edges are golden.

Rhubarb-Fruit Cobbler

4 to 6 cups diced rhubarb (or 3 to 4 pints mixed berries)
1/4 to 1/2 cup sugar
1 large pkg strawberry jello (use sugar free, if desired)
   (use lemon jello if berries are used)
1 box cake mix, yellow or white
2 cups water
1 cube butter cut up on top

Spread diced rhubarb, and/or fruit, in an 11"x13" glass
dish.  Dump dry jello and cake mix in on top of fruit.
Then pour water over that and finally, butter on top.
Bake at 350 degrees for 50 minutes.  Let cool to cold
before you serve.

Strawberry Rhubarb Crisp

1 1/2 cups diced rhubarb
3 cups sliced strawberries
1 cup sugar
2/3 cup flour
1/2 tsp cinnamon
1/2 cup packed brown sugar
1/2 cup rolled oats & 2-3 tbsp butter, melted
1/2 cup chopped walnuts (optional)

Preheat oven to 375 degrees. 
Generously grease an 8" square
baking dish.  Combine rhubarb, straw-
berries, sugar, 1/3 cup flour and
cinnamon.  Put in baking dish. 
Combine remaining flour, brown sugar,
oats, nuts, and melted butter. 
Sprinkle over rhubarb mixture.  Bake
for 35 to 40 minutes, or until
topping is crisp and brown.  Top
with ice cream or whipped cream.

Summer Veggie Pasta Salad

1 eggplant, cut into quarters
2 summer squash, cut in half
   lengthwise, then into 1/2
   inch pieces
1 sweet pepper, cut into bite
   size pieces
1 sweet onion, cut into 1/2 
   inch pieces
3 tbsp olive oil

1/4 cup olive oil
2 tbsp white vinegar
1 tbsp minced onion
1/2 tsp each sugar, salt, &

8 oz short fusilli pasta,
   cooked al dente
1 pint cherry tomatoes
1/2 cup fresh basil
1/3 cup fresh parsley
8 slices prosciutto
Shaved parmesan cheeese

Coat eggplant, pepper, squash,
and onion generously with
olive oil and roast in oven or
on grill.  Cut eggplant into
1/2 inch pieces.  Combine
dressing ingredients.  Toss
pasta with cooled veggies,
tomatoes and herbs.  Toss
with dressing and top with
prosciutto and parmesan.


Tomato-Green Bean Saute

1/4 pound bacon
1 lb fresh green beans
1 large tomato, diced
3 to 4 ears corn
1 small sweet onion
1 large garlic clove
1 1/2 tbsp Sherry
1/4 cup packed small
   fresh basil leaves

In a skillet, cook
bacon until crisp. 
Place bacon on paper
towels, then crumble.
Pour off all but 1 tbsp
bacon fat from skillet
and set aside skillet.
In a small saucepan of
boiling salted water,
cook beans until tender.
In a sieve, drain beans
and rinse under cold
running water to stop
cooking.  Working over
a bowl to catch the
juices, cut corn kern-
als from cobs.  Chop
onion and mince garlic.
Add oil to bacon fat
in skillet and cook
onion over moderate
heat, until softened.
Add garlic and cook,
stirring for 1 minute.
Add tomatoes, corn,
and vinegar and cook,
stirring, until toma-
toes just begin to
lose their shape.
Remove skillet from
heat and gently stir
in beans and half of
bacon.  Cool mixture
to room temperature
and gently stir in
basil, and salt and
pepper to taste. 
Serve with garlic
croutons and sprinkle
with remaining bacon


Tomato Toss with Spaghetti

4 oz jar oil-packed dry
2 cloves minced garlic
1 pint cherry tomatoes
1/2 tsp black pepper
8 oz dry spaghetti
2 oz fresh mozzarella
   cheese balls
1/4 cup chopped, fresh
   basil leaves

Drain dry tomatoes,
reserving 1 tbsp oil.
Heat oil in large
skillet and saute
garlic.  Add both kinds
of tomatoes and cook,
stirring until fresh
tomato skins blister,
about 8 to 10 minutes.
Season with salt and
pepper.  Toss with
cooked spaghetti. 
Serve immediately with
mozzarella and basil
tossed in.

Veggie Roast with Fresh

Cut up into chunks
vegetables that are
readily available, such
as tomatoes, peppers,
sweet potatoes, potatoes,
zucchini, beets, egg-
plant, and onions.  Cut
up enough to fill a
roasting pan. Make a
tart vinaigrette with
balsamic vinegar. (See
Low-Fat Vinaigrette
recipe.) Pour enough
vinaigrette over veggies
and stir to coat.  Fresh
mozzarella, cut into
chunks (2 to 3, 2x3 in,
chunks per person). 
Roast the veggies for
3 hours or so in 250
degree oven, or unil
browned.  Serve, adding
the fresh mozzarella
when the veggies are
hot from the oven. 
Stir together so that
the cheese begins to

Winter Squash Bread

3 1/2 cups flour
3 cups white sugar
1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 cup water
1 cup vegetable oil
2 cups winter squash,
   cooked until soft
   and cool (see
   Winter Squash
4 large eggs

Grease and flour 3
9"x5" loaf pans. 
Preheat oven to 350.
Combine all dry in-
gredients.  Add water,
oil, eggs, and squash.
Fill each loaf pan
half full with batter.
Bake 1 hour, 15 min-
utes, or until tooth-
pick comes out clean.

Zucchini Chocolate
   Chip Cookies

1 egg, beaten
1/2 cup butter,
1/2 cup brown
1/3 cup honey
1 tbsp vanilla
2 cups flour
1/2 tsp baking
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup zucchini,
   finely shredded
12 oz chocolate

Combine all ingred-
ients.  Drop by
spoonful onto
greased baking
sheet, and flatten
with the back of a
spoon.  Bake at 350
degrees, 10 to 15

Zucchini Oven Fries with
   Crunchy Parmesan Crust

1 tbsp olive oil
1/4 cup fine dried bread
1/3 cup grated Parmesan
1/2 tsp dried rosemary
2 to 3 dashes cayenne
1/2 tsp salt
1/4 tsp pepper
1 large eggs
several summer squash
   1/4 inch slices

Preheat oven 400 degrees.
Lighly grease a heavy
baking dish with olive
oil and set aside.  In a
dish, combine bread crumbs,
cheese, and spices.  In
another bowl, lightly beat
the egg.  Dredge each piece
of squash first in the egg
then in the bread crumb
mixture, coating evenly. 
Arrange well spaced in a
single layer on the pre-
pared baking sheet.  Bake
in the oven for 5 to 7 min-
utes, then turn the squash
over and bake another 5 to
7 minutes, or until crisp
and lightly browned. Serve
hot or at room temperature.


Zucchini "Stuff"

3 to 4 summer squash,
   sliced or diced
1 sleeve soda crackers,
   crushed fine
3 eggs
Season to taste

Stir eggs into squash in
bowl.  Add cracker crumbs
and stir well.  Lower heat,
cover, and steam until done-
about 15 minutes.  Season to

Zucchini Squares

3 cups grated zucchini,
1 cup Bisquick mix
1/2 cup onion, finely
1/2 cup grated parmesan
1/2 tsp salt
1/2 tsp oregano, dried
dash pepper
1 clove garlic, finely
1/2 cup vegetable oil
4 eggs, slightly beaten

Preheat oven to 350 degrees.
Grease 13x9x2 inch pan. 
Mix all ingredients thror-
oughly.  Pour into pan and
spread evenly.  Bake until
golden brown, about 45 to
55 minutes.  Cut into
pieces, 1 or 2 inches. 
Serve warm.  Use as appe-
tizer or side dish.