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What to do with the summer vegetable harvest

Twenty years ago, recipes using homegrown vegetables dominated Sharing the Best. But not everyone has a private truck patch so for those without gardens, the best alternative is the Cabot Farmers Market.

Cabot Farmers Market is held 8 a.m. to noon, each Saturday until October, in the First Security Bank parking lot at the intersection of Pine and Second streets (Arkansas Highways 89 and 367).

Zucchini is high on my desirable list; any garden surplus that comes my way is welcome. One of my favorite ways to use zucchini is in Mock Apple Pie - it may sound odd, but lots of folks cannot tell the difference.

Mock Apple Pie

Use a 9-inch pie pan, needs a bottom and top crust - I use store-bought, or sweet-talk Sue (my wife) into making some, because my homemade pie crust generally resembles cardboard.

Preheat oven to 400F

4-5 cups zucchini, peeled and cut up as you would apples for pie

4 tbs. flour or cornstarch

1 1/2 cups brown sugar

1 1/2 tsp. cinnamon

11/2 - 2 tsp. cream of tartar

1/2 tsp. ground nutmeg

1/2 tsp. salt

1/2 tsp. citric acid, or 1 tsp. cream of tartar

3-4 tbs. butter or margarine

- Prepare the zucchini. Large zucchinis work better but the smaller have few or no seeds.

- Combine all the dry ingredients, mix them well into a uniform blend.

- line a 9-inch pie pan with a bottom crust, dot it with half the butter.

- Use a large bowl to combine the prepared zucchini and dry ingredients.

- Layer half the zucchini mixture into the pie pan, dot with remaining butter.

- Layer in the remaining zucchini mixture, it should heap up an inch or so higher than the rim of the pie pan.

- Cover and seal with the top crust, cut a steam vent in center.

- Place in the oven; bake for about an hour.

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Twenty years ago in Sharing the Best:

It’s fresh vegetable time and I know many of you have scrumptious ways to use all those garden beauties. A reader has asked for recipes using fresh vegetables, so I hope you’ll send yours in soon.

Marietta Riddle has sent a baked squash recipe which she says is different from the usual ones using cheese, but is really good.

BAKED SQUASH

1 pt. cooked squash

1/2 stick oleo

2eggs

2 level Tbsp. flour

1 small can Pet milk

1/4 ts p. salt

3 Tbsp. sugar

Drain excess water from cooked squash. Mash and add oleo. In separate bowl combine eggs, flour, milk, salt and sugar. Add to squash/oleo mixture and bake in ovenproof dish for 30 minutes at 425 degrees.

-Marietta Riddle, Cabot

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I had some very large zucchini recently and experimented with a “stuffed” version that we liked quite well. I’ll share with you the way I did it, but amounts are strictly left to one’s taste and imagination.

BAKED STUFFED ZUCCHINI

1 large zucchini

Chopped onion and green pepper

Chopped tomatoes (canned or fresh tomatoes, or Rotel, drained, if you like it zesty)

Breadcrumbs

Grated cheese

Garlic powder or salt

Salt and pepper

Cut zucchini in half lengthwise and crosswise to make four pieces. Place in a microwave-safe dish. Cover with plastic wrap and cook in microwave until tender, but not to the point that it loses its shape. Remove from microwave.

Next, microwave the onion and green pepper, covered, until tender. Carefully scoop out the zucchini pulp, leaving about a 1/4-inch shell. Don’t scoop too deeply or shell loses its shape.

Mash zucchini pulp, stir in onion, green pepper, breadcrumbs, tomatoes, cheese and seasonings. Put back into shells and sprinkle with additional breadcrumbs, heat at 400 degrees until heated through and topping begins to brown.

Sharon Hillman’s scalloped potatoes are popular with family, friends and neighbors. Sharon has even discovered how to make a main dish with this recipe using pork chops.

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SCALLOPED POTATOES

4 cups thinly sliced potatoes

1 small onion, thinly sliced

1 can cream of mushroom soup

3/4 cup milk

Salt and pepper

1/2 stick margarine

Paprika

Blend soup and milk. In a 1 1/22qt. casserole dish alternately arrange layers of potatoes, onions, soup sauce and seasonings. Dot with margarine. Sprinkle with paprika.

Cover and bake for one hour at 350 degrees. Uncover and bake 15 minutes more. Serves 4 to 6.

(To make the pork chop main dish, lightly brown 4 to 6 chops in a skillet Lay chops on bottom of casserole dish and put the potato recipe on top. Bake as instructed.)

- Sharon Hillman. Carlisle

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In answer to last week’s request for sweet pickled green tomatoes, one of Lonoke’s good cooks, Geneva Edmondson, sent her recipe.

GREEN TOMATO PICKLE

1 gallon green tomatoes, washed, cored and quartered

3 large onions, chopped

4 green sweet peppers, chopped 2 or 3 hot peppers, chopped

4 cups apple cider vinegar

4 cups sugar

1 tsp. ground cloves 1 tsp. mace, optional Salt to taste

Cook over medium heat, stirring continuously but gently to distribute heat, until tomatoes change color. They should have a whitish cast. Pack and seal the mixture in hot sterile canning jars.

-Geneva Edmondson, Lonoke

(Note from Shelly: Food safety experts now recommend processing all pickle products in a boiling water bath to insure the safety of the food. Your County Extension Service has information on these procedures.)

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Continuing with family favorite recipes, I’m sharing some more that Marietta Riddle sent

PINEAPPLE CAKE

1 Pkg. Pineapple Supreme(cake mix

Small box vanilla instant pudding mix

3/4 cup oil

4 eggs

7 ozs. Coca Cola or 7-Up (Marietta uses 7-Up)

Mix all ingredients one minute on low speed of mixer; then two minutes on medium speed. Bake in two or three greased and floured cake pans at 350 degrees for 25 minutes (times will vary with ovens and number of layers). Remove from pans to cool, according to package instructions.

ICING

20 oz. can drained crushed pineapple

1 cup sugar

3 Tbsp. cornstarch

1 cup coconut

Cook pineapple, sugar and cornstarch until thick, stirring constantly. Add coconut and spread between layers and on top only.

-Marietta Riddle. Cabot

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Angel Biscuits have been a popular bread for several years. They are so easy to make and you can store the dough in the refrigerator for several days. Marietta says her mother-in-law from West Virginia made these a lot and they are good.

ANGEL BISCUITS

1 pkg. yeast

2 cups warm water 1 egg

1 1/2 sticks oleo, melted

1/4 cup sugar

4 cups self-rising flour

Dissolve yeast in warm water.

Beat egg and add to yeast mixture.

Add melted oleo and sugar and stir to dissolve.

Add flour and mix well.

Store in covered bowl in refrigerator.

Spoon into muffin pans that have been sprayed with nonstick coating (Batter is too soft for rolling and cutting.) Use batter as needed. Keep remainder refrigerated. Bake at 375 degrees until golden.

-Marietta Riddle, Cabot

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This recipe also comes from West Virginia, Marietta says, and is from a friend of the family. She says it stays moist and yummy and her granddaughters love it

MOIST CHOCOLATE CAKE

1 box yellow cake mix (Duncan Hines)

6 oz. pkg. chocolate chips

8 oz. sour cream

Small box instant chocolate pudding

1/2 cup oil

3 eggs

3/4 cup water

Combine all ingredients, beating until well blended. Bake in a greased and floured tube pan or bundt pan at 350 for one hour.

-Marietta Riddle, Cabot

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Weight Watchers sent a recipe for Homemade Ice Cream from the Weight Watchers Favorite Homestyles Recipe Cookbook. It’s said to be creamy, yummy and perfect for right now!

HOMEMADE ICE CREAM

(Makes 8 servings)

1 1/2 cups evaporated skim milk

1 large egg or 1/4 cup egg substitute

4 medium bananas, mashed

1 1/2 tsp. vanilla extract

Sugar substitute to equal 1/2 cup sugar (12 packets)

1/2 cup low fat (1%) milk

In 5-cup ice cream maker, combine all ingredients except milk. Add milk to bring mixture up to fill line (add more milk if necessary).

Freeze according to manufacturer’s directions.

Each serving (1/2 cup) provides (as prepared with egg); 112 calories; 5g protein; 1g fat; 21g carbohydrate; 164 mg calcium; 7 mg sodium; 29 mg cholesterol; 1g dietary fiber.

(Note: As I’ve stated before, it is no longer recommended to eat foods containing raw eggs. However, if you do be sure they are the freshest possible and have no cracks in the shells.)

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This column is a recipe exchange to share favorite recipes - they need not be fancy or original, just good cooking that you and your family enjoy. Include all ingredients and instructions. Give amounts and measures as well as sizes of cans and packages. It is also helpful to know sizes of dishes or pans used. Include your name, city of residence and phone number, phone number will not be published but is needed should questions arise.

Send to:

1 - U.S Postal Service: mail to SHARING THE BEST, Cabot Star-Herald, P.O. Box 1058, Cabot, AR 72023.

Type or write clearly; if handwritten, please print.

2- email - send to news@cabotstarherald.com, with “Sharing the Best” in the subject line.

Original photos of the recipe results are invited, but subject to space limitations. Photos must not be copyrighted.

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