Gardeners' Exchange Group

Recipes


RECIPE FOR A HAPPY NEW YEAR

Take 12 whole months, clean them thoroughly of all Bitterness, Hate and Jealousy. Make them just as fresh and clean as possible.  Now, cut each month into twenty-eight, twenty-nine, thirty, or thirty-one different parts, but don't make up a whole batch at once.  Prepare it one day at a time, out of these ingredients: Mix well into each day, one part of Faith, one part Patience, one part Courage, and one part Work.  Add to each day one part of Hope, Faithfulness, Generosity, and Kindness.  Blend with one part Prayer, one part Meditation, and Good Spirits, a sprinkle of Fun, pinch of Play, and a cupful of Good Humor.  Pour all of this into a vessel of Love.  Cook thoroughly over Radiant Joy.  Garnish with a smile and serve with Quietness, Unselfishness, and Cheerfulness.  You're bound to have a Good Year.

Author Unknown


Winter Recipes

If winter comes can spring be far behind—some of these recipes are from GEG activities and some are from the kitchens of members.  Enjoy!

                 Breads   Vegetables   Desserts   Soups

Spring Recipes

                 Spring Breads    Spring Vegetables   Spring Desserts   Spring Beverages


Summer Recipes

                 Breads        Vegetables   Desserts Summer Main Dishes  Summer Condiments


Autumn  Recipes

                 Breads         Vegetables   Autumn Desserts   Autumn Main Dishes



Winter 2003

Breads



BREAD PUDDING (MOOSEWOOD COOKBOOK)

3-4 packed cups of cubed bread (stale bread works best)
3 eggs
3 cups milk
1/3-cup sugar
½ tsp salt
2 tsp vanilla extract

Bake 350 degrees in 9 x 13 pan

Place bread in pan and pour combined custard ingredients over.

Bake for 35 min. or until firm, but not dry.  Serve warm or at room temp.

Made by Mary Stanley at bulk bulb order.

Go back to WinterRecipes

Vegetables


SAUTEED SALSIFY WITH BUTTER AND HERBS

Salsify is also known as “oyster plant’ owing to a supposed—but false—similarity in flavor to the bivalve.  In reality, salsify has a somewhat sweet, slightly nutty flavor that takes well to butter.  Like potato, salsify demands a quick dunk in lemon-water to prevent discoloration.  It also needs to be parboiled prior to sautéing.  However, the end result is a rich, buttery root vegetable side dish that has a mild depth of flavor.  Thyme makes a wonderful accompaniment to the to the earthiness of salsify, but chervil or tarragon would also work nicely.

From “Vegetables Every Day’ by Jack Bishop (HarperCollins, 2001)
 
2 quarts (8 cups) water                                 1-½ pounds of salsify
½ lemon                                                       1-½ tablespoons unsalted butter
1 tablespoon minced fresh parsley leaves       1 teaspoons fresh thyme leaves
Salt and pepper to taste

Fill a large pot with the water.  Squeeze the lemon juice into the pot and drop the lemon half into water.  Working with 1 root at a time, remove the green top if it is attached.  Using a vegetable peeler, remove the buff-colored skin and any knobs.  (Don't be too ruthless; a few rust-colored blemishes are fine.)  If the root tapers down to almost nothing, trim and discard the last inch or two of the root.  Drop the root into the pot of acidulated water.  Repeat with the remaining roots.  Turn the heat to high and bring the water to a boil.  Reduce the heat to medium-low and simmer until the salsify roots are tender but still retain their shape, 10 to 15 minutes, depending on the freshness and thickness of the roots.  Drain and set aside to cool slightly.  Pat the roots dry.  Slice each root, on the diagonal, into 2-inch lengths.  If the wide end of the root is very thick cut those 2-inch lengths in half lengthwise.  In a large skillet set over medium heat, melt the butter.  As soon as the butter foams add the salsify and cook, stirring occasionally, until golden brown in spots, about 5 minutes.  Sprinkle with the parsley, if desired, and thyme and season with salt and pepper to taste.  Serve immediately.


Go back to WinterRecipes

Desserts



APPLE NUT CAKE

Mary Stanley served at many GEG meetings

Preheat oven to 350, grease and flour a large tube or bundt pan.
In a large mixing bowl combine:

4 cups diced (not too small) apples, any mix
2 cups sugar
1 cup coarsely chopped walnuts or pecans

Let this mixture stand for 1 hour mixing frequently until the juice from the apples and the sugar has formed syrup.

To this mixture add:

2 eggs beaten                             1-cup oil (canola is best)
1-teaspoon vanilla 1-teaspoon cinnamon

Combine the apple and egg mixtures then slowly stir in the following:

Sift together                                   ½ teaspoon salt
3 cups flour                                    2-teaspoon baking soda

Bake 1 hour and 15 minutes.  Dust with powdered sugar if desired.

Go Back to Winter 2003

Soups



Oxtail Soup With Red Wine and Root Vegetables

During hard times, luxury cuts like steaks and chops give way to humbler ones.  None are humbler than the oxtail, and all across the country, depression-era cooks made much of it, frequently in soup.  Even in these days, when humble cuts have become restaurant menu stars, soup is still a good way to go with oxtails.  Simmering them slowly with garlic and vegetables in red wine yields a rich broth and tender, succulent meat, making a lavish feast for us all.

5 tablespoons vegetable oil
3 ¼ pounds meaty oxtails (about seven 3-inch segments), patted dry
10 cups water
5 14 ½-ounce cans beef broth
3 cups dry red wine

2 medium onions, chopped
2 medium leeks (white and pale green parts only), chopped
3 medium carrots, peeled, very finely chopped
2 medium parsnips, peeled, cut into ½ inch cubes
6 garlic cloves, minced
1 tsp. dried thyme
1 bay leaf
2 large russet potatoes, peeled, cut into ½ inch cubes

1/3 cup finely chopped fresh Italian parsley

Heat 2 tablespoons oil in heavy large pot over medium high heat.  Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes.  Add 10 cups water, beef broth and 2 cups wine.  Bring to simmer.  Reduce heat to medium-low.  Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours.

Using tongs, transfer oxtails to large bowl.  Carefully pour cooking liquid into 8-cup glass measuring copy or large bowl.  Freeze cooking liquid until fat separates from liquid, about 45 minutes.  Spoon fat from top of cooking liquid.  Remove meat from oxtails; discard bones.  Add meat to cooking liquid.  (Can be made 1 day ahead.  Cover and chill.)

Heat 3 tbls. oil in same pot over medium-high heat.  Add onions, leeks, carrots, parsnips, garlic, thyme and bay leaf.  Sauté until vegetables are golden, about 12 minutes.  Add cooking liquid with meat and remaining 1-cup wine.  Bring to boil.  Add potatoes.  Cover and simmer until potatoes are tender, stirring occasionally, about 20 minutes.

Add parsley to soup.  Season to taste with salt and pepper.  Ladle into bowls.

Serves 8

Bon Appetit, September 1999

Go back to Winter Recipes


Basic Chicken Stock

Homemade Chicken Stock - Martha Stewart's Web Site

Makes 5 quarts

This recipe makes more than you'll need for many recipes, but the stock can be frozen for up to four months. The gelatin from the chicken bones is released during the long cooking time yielding a rich, flavorful stock.

1  teaspoon whole black peppercorns
6  sprigs fresh dill or 2 teaspoons dried dill
6  sprigs fresh flat-leaf parsley
2   dried bay leaves
2   leeks, washed, white and pale-green parts only, cut into thirds
2   carrots, scrubbed, cut into thirds
2   stalks celery, cut into thirds
1   four-pound chicken, cut into 6 pieces
1 1/2  pounds chicken wings
1 1/2  pounds chicken backs
12  cups (two 48-ounce cans) canned low-sodium chicken broth

  1.  Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle.
  2.  Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.

Go back to Winter Recipes


Spring 2003

Spring Beverages

This is from Ann Winter, a GEG member

This tea was served on the Back Alley Tour of May 2002

Mississippi Mint Tea

Makes one gallon

Pour 8 cups of boiling water over


        7 tea bags

        12 mint sprigs

        rind and juice of 6 lemons


Let the mixture steep for an hour or more before straining.

Add 1 1/2 cups sugar and 8 cups of water to the liquid. Serve with lots

of ice garnished with fresh mint sprigs.


Notes:   Make ahead but do not add all the water.   Half and half is easy

to remember.   Add the rest of the water when ready to serve.   Makes

transporting/storing much easier.  Plastic milk jugs work well.  Also

consider making ice cubes of the tea so the taste is not diluted with

melting ice.

Go back to Spring Recipes

Spring Desserts

Reine de Saba (Queen of Sheba chocolate-almond cake)
From "Appetite for Life"- The Biography of Julia Child by Noel Riley Fitch

Recipe from Sheri Garner - Served at Web-Site Committee Meeting on 4/7/03

4ozs or squares semi-sweet chocolate( melted with 2 Tablespoons of Rum or
coffee)
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites (1 T. granulated sugar added at end of whipping process)
pinch of salt
1/4 tsp. almond extract
1/2 cup cake flour
1/3 cup pulverized almonds

Cream together butter and sugar, blend in egg yolks until batter is stiff.
Stir in melted chocolate and coffee or rum, add salt, almond extract, and
half stiffly whipped egg whites.

Alternately fold in remaining egg whites and sifted flour, turn mixture into
a buttered and floured 8" cake pan.  Bake 25 minutes at 350 degrees.

Serve warm or allow to cool and ice with cocoa glaze recipe below:

Supreme Cocoa Glaze:

2 Tablespoons butter
2 Tablespoons Cocoa
2 Tablespoons water
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

In small saucepan over low heat melt butter; add coca and water, stirring
constantly until mixture thickens.  Do not boil.  Remove from heat;
gradually add confectioners' sugar and vanilla, beating with spoon until
smooth.  Add additional water, 1/2 teaspoon at a time, until desired
consistency.  About 3/4 cup glaze.  Drizzle over cake.


RHUBARB CAKE

Served by Sheri Garner at GEG website meeting


1 1/2 cup brown sugar                               2 1/2 cups flour
1/2 cup shortening                                     1 tsp. soda
1 egg, beaten                                             1/2 tsp. salt
1 cup buttermilk                                         1 3/4 C. chopped rhubarb
1/2 tsp. vanilla (optional)

Chop rhubarb in fine pieces and sprinkle with 1/2 cup sugar. Let this sit for an hour, stirring occasionally.  Cream shortening and brown sugar. Add egg; add buttermilk. Mix in flour, soda and salt. Stir in chopped rhubarb and spread in greased and floured 13 x 9 inch pan; add topping.


Topping--spoon over before baking:


1/2 cup white sugar 1/2 cup chopped nuts (I used Pecans)

1/2 tsp. cinnamon


Press lightly with spoon. Bake at 350 degrees for 40 minutes. Serve plain or with whipped cream or vanilla ice cream.


Go back to Spring Recipes


LEMON CREAM SPONGE PIE (makes 2 pies)

Sheri Garner served at GEG bulk bulb order gathering

3 lemons (juiced and rinds grated)                      6 egg yolks(save whites)
2 cups sugar                                                       ¾ stick butter
6 heaping tablespoons flour                                 1 ½ pints milk
*3 or 4 leaves of lemon herb                               pinch of salt
2 pie shells
Cream together the sugar and butter.  Add the egg yolks, flour, milk and salt.  Beat in the juice and rind of lemons.   Fold in the 6 stiffly beaten egg whites last.   Pour into pie shells and cook for 45 min. or until set at 325 degrees.
*Lemon herb is optional.   Use lemon balm or verbena leaves torn into small pieces in the mix and/or as decorative accents after pies have cooked.

Go back to Spring Recipes

Lightened Hummingbird Cake

From Southern Living Magazine
Served by Eileen Corbett at GEG May Picnic


Vegetable Cooking spray
3 cups plus 2 tsps. flour
1/2 tsps. salt
1 tsp. baking soda
1 3/4 cups sugar
1 tsp. ground cinnamon

2 large eggs
1/2 cup unsweetened applesauce
3 tbls. vegetable oil
1 3/4 cups mashed banana (about 5 to 6)
1 1/2 tsps. vanilla extract
1 8oz. can crushed pineapple, undrained
cream cheese frosting

COAT:  3 (9-inch) round cakepans with cooking spray; sprinkle 2 teaspoons flour evenly into pans, shaking to coat.

COMBINE:  remaining 3 cups flour and next 4 ingredients in a large bowl.  Stir together eggs, applesauce, and oil; add to flour mixture, stirring just until dry ingredients are moistened.  (Do not Beat.)
Stir in mashed banana, vanilla extract, and pineapple.  Pour batter evenly into prepared pans.

BAKE:  at 350 degrees for 23 to 25 minutes or until a wooden pick inserted in center comes out clean.  Cool layers inpans on wire racks 10 minutes.  Remove layers from pans; cool completely on wire racks.

SPREAD:  Cream Cheese Frosting between layers and on top and sides of Yield: 20 servings.

Cream cheese frosting:

1 (8-oz.) pkg. Reduced-fat cream cheese, unsoftened
1 (3-oz.)  pkg. Cream cheese, softened
1-tablespoon light butter (unsoftened)
6 cups powdered sugar
1 teaspoon vanilla extract
¾ cup chopped pecans, toasted

BEAT:  cream cheese and butter at high speed with an electric mixer until creamy.  Gradually add powdered sugar, beating at low speed just until smooth.  Stir in vanilla and pecans.  Yield:  3 1/2 cups. 

Go back to Spring Recipes


 

Summer 2004

Summer Main Dishes


ZUCCHINI-TOMATO “PIE”

Bake 400 degrees for 30 min.
2 c. chopped zucchini                              1 c. chopped fresh tomato
½ c. chopped onion                                   1/3 c. grated/shredded parmesan cheese      
2 Tbs. Snipped fresh basil                      1½ c. milk   
¾ c. biscuit mix (bisquick works well)       3 eggs
2 Tbs. Snipped fresh parsley                  salt and pepper to taste
 
Sprinkle chopped zucchini, tomato and onion in a greased deep pie/quiche dish.   Sprinkle snipped basil and grated parmesan cheese over veggies.   Beat milk, eggs, biscuit mix and parsley on high for one minute.   Pour over veggies and bake at 400 degrees for 30 minutes.  Let sit for 10 minutes before cutting.
Makes 4 servings.

Submitted by Maggie Keeler

Go back to Summer Recipes

Summer Condiments

Picalilli

Makes 6 ½ pint jars

2 qts. Green tomatoes
2 cups celery, chopped
2 cups green pepper, chopped
2 Tbsp cinnamon
1 Tbsp cloves
2 cups cabbage, chopped
¼ cup salt
½ cup mustard seed
4 cups vinegar
4 cups sugar
1 tsp allspice

Wash tomatoes – do not peel.  Cut out bloom ends.  Chop until fine.
Add salt – let stand 24 hours.  Drain well.  Combine with remaining ingredients.   Boil until thick.  Reduce heat and cook 1 hour, stirring frequently.  Pour into sterilized jars and seal.

Stir Ups – Boot-kickin', flavor-lickin recipes from the Great Plains
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Heart -Friendly Pesto

This recipe is adapted from an American Heart Association recipe.  It can be easily varied.  If you are a purist, use pine nuts instead of walnuts.  If cholesterol is not a concern, use all oil instead of half-oil and half-broth.  If fat is a concern, be sure your chicken broth is defatted (the broth does not greatly affect the taste of the pesto).

Keep a jar of this handy all summer in the "fridge to perk up your pasta, salad, stir-frys, etc.  This recipe makes 12 servings.

Ingredients:

1 Cup firmly-packed fresh basil leaves
1/2 Cup firmly packed fresh, flat-leaves parsley
1/2 cup grated parmesan cheese
1/4 cup chopped toasted walnuts
1-2 cloves chopped garlic (to taste)
2 tbs. olive oil
2 tbs. chicken broth

1.  Combine basil, parsley, cheese, nuts and garlic in a food procesor fitted with a metal blade.  Blend to a smooth paste, scraping the sides as needed.
2.  Gradually add the oil and broth (with the machine running), blend until smooth.
3.  Put in a covered container and store in the refrigerator until ready to serve.


Go back to Summer Recipes


You asked for it.  This is an old recipe from the Farm Journal.  I did not take the time to carefully arrange the perfect beans in the pint jars with the pretty dill heads and seal them -- actually very easy and impressive.   Various recipes call for mustard seeds, chilies etc so experiment but do use distilled or filtered water and kosher (pickling salt) for clear liquid.

For the season I just pour the hot liquid over the beans in a heat proof glass bowl or jar.   Let the flavor develop for at least a week.   They could keep safely in the refrigerator for a month or so with liquid to cover.

From Mary Stanley as served at the GEG August Picnic

Crisp Dilled Beans

Chill thoroughly.   Serve as appetizer.  I especially like it with cheeses and eggs.

2 lbs small tender green beans
1 tsp red pepper flakes (or use one or two small dried red peppers)
          Optional:  4 tsp white or brown mustard seed
4 cloves garlic (don't use more even if you really like garlic)
4 large heads dill (use dill seeds and some fresh sprigs if you didn't plan ahead)
2 cup filtered water
¼ cup kosher salt
2 cup good apple cider vinegar – Heinz
 
Stem green beans.  Pack uniformly in hot, sterilized jars.

To each pint, ad ¼ tsp red pepper, 1 clove garlic, and 1 head dill.

Heat together water, salt and vinegar.   Bring to boil; pour over beans.

Seal at once.  Process in boiling water bath 5 min (212 F) for 5 min.   Makes 4 pints.

Freezing and Canning Cookbook
Editors of Farm Journal

                                                   Doubleday & Company, 1963

                Summer Vegetables


Fried Ripe Tomatoes

 

1 cup flour

Salt and freshly ground pepper

¼ cup finely snipped fresh parsley

6 large ripe tomatoes, slices ½ inch thick

2 tbs olive oil

2 tbs butter

Freshly grated parmesan cheese

 

Combine the flour, salt and pepper, and parsley in a shallow bowl; mix well.  Dredge the tomato slices in the flour mixture; coat them well on both sides.  Heat the oil and butter together in a large heavy skillet until it sizzles.  Put them in one layer in the pan; fry them quickly, turning once, until both sides are golden on the outside, about 2 minutes per side, and drain them on paper towels.  Sprinkle with Parmesan cheese before serving.

  <>
Makes 6-8 servings

Tomato Appetizers

1/4 cup mayonnaise
1 package (3 oz.) softened cream cheese
2 tsp finely snipped fresh basil
1 tsp finely snipped fresh chives
1/8 tsp salt
1/8 tsp lemon pepper
16 slices party-size pumpernickel bread
4 red plum tomatoes, each cut in 4 slices
1/8 tsp salt
freshly ground black pepper to taste
small fresh basil leaves and/or florets

Combine mayonnaise, cream cheese, herbs, salt, and lemon pepper; mix well, and chill for up to 8 hours.  Spread one side on bread slices with cream cheese mixture, top with a tomato slice, and sprinkle with salt and pepper.  Garnish with basil.

Makes 16 servings.

Heirloom Tomato Salad

(Adapted from Gourmet, August 2004)

1 1/2 tbs red-wine vinegar
1/4 tsp salt
1/2 tsp Dijon mustard
1/4 tsp lemon pepper
1/4 cup olive oil
3 lbs. mixed heirloom tomatoes, cut in half if small or cut into 1/2 inch wedges if larger (mixed colors are most attractive)
1 tbs finely snipped basil or to taste
salt and freshly gound pepper

In a large bowl whisk together the vinegar, salt, mustard and lemon pepper.  Add oil in a slow stream, while whisking constantly until dressing is emulsifed.  Add tomatoes and basil; toss gently until dressing is emulsified.  Add tomatoes and basil; toss gently until goated with dressing.  Season to taste with salt and pepper.

Makes 6 servings.

Go back to Summer Recipes

Autumn 2003

Autumn Main Dishes



SNAPPY CHICKEN

Served by Mary Stanley at GEG Fall meetings


1 ½  cup toasted almonds
2 cups cooked chicken
1 Tablespoon green onion
1 Tablespoon chutney
8 oz. Cream cheese
¼ cup mayo
2 teaspoons curry powder
½ cup coconut lightly toasted
Process just to mix, cool to firm, roll in ½ cup toasted coconut.  Makes 80 to 90 small balls.   Keep refrigerated.  Use a melon baller to shape.

Go back to Autumn Recipes

Autumn Desserts


CRANBERRY COBBLER

                           

Served by Sheri Garner at GEG fall meeting

2 (16 OZ.) CANS SLICED PEACHES IN LIGHT SYRUP, DRAINED
1 (16 OZ.) CAN WHOLE BERRY CRANBERRY SAUCE
1  PKG.      DUNCAN HINES CINNAMON SWIRL MUFFIN MIX
½ CUP       CHOPPED PECANS
1/3 CUP BUTTER OR MARGARINE, MELTED
WHIPPED TOPPING OR ICE CREAM

Preheat oven to 350 degrees.  Cut peach slices in half lengthwise.  Combine peach slices and cranberry sauce in UNGREASED 9-inch square pan.   Knead swirl packet from mix for 10 seconds.   Squeeze contents evenly over fruit.   Combine muffin mix, contents of topping packet from mix and pecans in large bowl.  Add melted butter.   Stir until thoroughly blended (mixture will be crumbly).   Sprinkle crumbs over fruit.   Bake 40 to 45 minutes or until lightly browned and bubbly.   Serve warm with whipped topping.
Makes 9 servings

Go back to Autumn Recipes

Please send any recipes you wish to include to .
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