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HARVEST APPLE CAKE
1 tsp. salt |
1 tsp. nutmeg |
Mix apples, sugar and nuts together and let stand one hour or longer. Mix other ingredients together and add to apple mixture. Put in greased tube pan and bake at 350 degrees for one hour or until done. Let cake cool completely before removing from pan.
Note: You can “dice” the apples with a food processor, using the shredding blade.
June King of Flagstaff, Arizona
DUTCH APPLE CAKE
2 c. flour |
4 tsp. baking powder |
In large bowl, sift flour with baking powder, ¼ cup sugar and salt. With a pastry blender or two knives using short cutting action cut in shortening until mixture resembles coarse corn meal. Combine milk and egg; add to flour mixture and stir just until blended; set mixture aside. Peel, core, quarter, and slice apples (about 4 slices per quarter). Spread batter in greased pan. Arrange apple slices in rows or a pattern on top of batter, pressing apples lightly into batter and keeping apple slices upright rather than flat. Mix ½ cup sugar with cinnamon and sprinkle mixture evenly over apple slices. Bake in preheated 375 degree oven until cake is set in center, about 40 minutes. Serves 8.
Elizabeth James
APPLE PUMPKIN MUFFINS
2½ c. flour |
½ tsp. nutmeg |
In large bowl combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased muffin cups two-thirds full. Bake at 350 degrees for 30 to 35 minutes or until muffins test done. Cool for 10 minutes before removing from pan. Makes 18 muffins.
Cordelia Higgins, Crewe, Virginia
PUMPKIN CRANBERRY BREAD
2¼ c. flour |
2 c. sugar |
Combine flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon into 2 greased and floured 9 x 5-inch loaf pans. Bake in preheated 350 degree oven for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 to 10 minutes; remove to wire rack to cool completely. Makes 2 loaves.
Cordelia Higgins, Crewe, Virginia
PUMPKIN YULE LOG
3 eggs |
1 tsp. baking soda
|
Beat eggs for 5 minutes until fluffy. Add sugar and beat until stiff. Add pumpkin. Mix dry ingredients and fold in egg mixture. Grease a 15 x 10-inch jelly roll pan and line with wax paper. Pour batter into pan and bake at 375 degrees for 12 to 15 minutes. When done, turn out cake onto a dish towel and peel off wax paper. Sprinkle confectioners’ sugar onto cake and roll in towel and let cool. When cool, unroll and ice. Roll back up and refrigerate.
Hedy Thomas, Farmville, Virginia
SPICY GAZPACHO
2 medium ripe tomatoes, peeled and chopped
1 medium zucchini, minced
1 small green pepper, minced
1 small onion, chopped
1 small cucumber, seeded and chopped
3 cloves garlic, minced
24 ounces tomato juice
8 drops hot pepper sauce
1 teaspoon chili powder
1 teaspoon cumin
salt to taste
Combine first 6 ingredients, or for smoother texture, process in food processor or blender for 5-10 seconds. Combine juice, pepper sauce and spices; whisk together. Add vegetables. Add salt to taste. Mix well. Refrigerate. Serve cold. Makes 6 servings.
VIRGINIA IS FOR VEGGIE-LOVERS’ PIZZA SLICES
1 small green pepper, chopped
1 medium squash, thinly sliced
1 small onion, chopped
1 package refrigerated crescent rolls
1 jar prepared pizza sauce
2 medium tomatoes, chopped
1 ear corn, kernels cut off
4 ounces shredded Mozzarella cheese
½ teaspoon dried oregano leaves
Preheat oven to 375 degrees F. Mix pepper, squash and onion in microwave-safe dish. Cover (leaving small opening for steam to escape) and microwave on high for approximately 2 minutes, or until barely crisp. Drain vegetables. Spray cookie sheet with non-stick cooking spray. Unroll crescent dough, separating into triangles; arrange triangles on cookie sheet. Spread each triangle with pizza sauce. Top with cooked vegetables as well as tomatoes and corn; sprinkle with cheese and oregano. Bake 15 – 18 minutes or until edges are golden brown. Makes 8 servings.
RASPBERRY SMOOTHIE
1½ cups fresh raspberries
1½ cups milk
1 cup low fat vanilla yogurt
Place all ingredients in a blender. Blend for 30 seconds. Serve in chilled glasses. Freeze remainder in ice pop forms to enjoy later. Makes 4 servings.
FRUIT AND FLOWER RINGS WITH MINTED YOGURT DRESSING
1 medium cantaloupe
1 cup blueberries
1 cup raspberries
2 medium nectarines, peeled, seeded and sliced
2 medium peaches, peeled, seeded and sliced
2 cups watermelon chunks, seeded
12 nasturtium flowers and leaves, rinsed
Cut the cantaloupe into 4 rings; carefully remove seeds and rind by cutting around the inside and outside of the rings. Place each ring on a salad plate. Top with watermelon chunks, then peach and nectarine slices; top with berries. Chill well. Drizzle dressing over each salad just before serving. Arrange 3 nasturtium flowers and leaves around each ring.
DRESSING
1 8-ounce container of low fat or non-fat vanilla yogurt
1 teaspoon mint leaves, finely chopped and crushed
Stir mint leaves into yogurt, mixing well. Chill until ready to serve.
Yield: 4 servings
RED, WHITE AND BLUE BERRY ROLL
2 9” prepared pie crusts, defrosted
1 Tablespoon powdered sugar
2 Tablespoons butter or margarine, divided
1 cup fresh raspberries
1 cup fresh blueberries
2/3 – 3/4 cup granulated sugar, divided
1/8 teaspoon cinnamon
1-1/2 teaspoon cornstarch
Butter the bottom and sides of a 11x14” baking dish, or spray with nonstick cooking spray. Defrost crusts until malleable; remove from pans. Place on surface dusted with powdered sugar. Re-form crusts into one 11x16” rectangle; place in the middle of the baking dish. Reserve ¼ cup berries for topping; mix raspberries and blueberries with 1/3-1/2 cup granulated sugar (depending on sweetness of fruit), cornstarch and cinnamon. Spread berry mixture in center of crust. Fold sides of crust into middle; pinch closed down the center and at top and bottom. Sprinkle crust with remaining granulated sugar, dot with remaining butter and top with reserved berries. Bake at 375 degrees F for 45 minutes or until golden brown. Serve hot with vanilla ice cream or frozen yogurt.
Yield: 6 servings
VIRGINIA GROWN: ADD UP THE PRODUCE FOR FRESH FLAVOR
Here are some easy ways to incorporate five to nine daily servings of Virginia Grown produce into your regular menu. Start the day with your usual bowl of cereal but pump it up by adding fresh strawberries, blueberries or nectarines. Fortify your favorite juice by whirring it into a smoothie. Add low-fat vanilla yogurt, berries and ice and you have breakfast to go. For a unique taste, microwave chopped asparagus and mushrooms until crisp-tender, then add them to beaten eggs just before scrambling. Top waffles or pancakes with raspberries or blackberries and you can tally up extra fiber and vitamin C along with great taste.
Add your own snacks to the menu so you’re ready when the munchies hit at the office or on the move. Take along a variety of ready-to-eat Virginia Grown treats such as grape tomatoes, apple slices, or Virginia peanuts for a quick pick-me-up. Add fresh herbs to sour cream or plain yogurt and you’ve got a delicious dip for cucumber slices, green beans and pepper strips. Add honey instead of herbs and you have an easy condiment for melon chunks and Asian pear slices.
In addition to the usual sandwich fixings, layer on sliced Virginia Grown peppers, cucumbers and baby spinach or a combination of salad greens. The result is extra flavor and terrific texture. Pizzas, burgers and baked potatoes are natural landing pads for the extra zest and zing that Virginia Grown vegetables can add. Load them up with your favorites. But don’t stop there. Incorporate a variety of chopped vegetables into the ground meat for a delicious new burger taste, in rice for a flavorful pilaf and in tomato sauce for an innovative topping for pasta.
Color coordinate your next salad by building crisp lettuces, broccoli, snap beans, cucumbers and peppers into a garden of greens. How about a colorful slaw that combines chopped cabbage with some uncommon partners such as field-fresh peas, diced red bell pepper and sweet corn along with the usual ingredients. Wrap up a mixture of your favorite fillings in a tortilla along with extra chopped tomatoes, mushrooms and peppers to enhance both taste and nutrition.
When you are firing up the barbecue, don’t forget to put Virginia Grown on the menu. Add thick slices of eggplant, kebobs of squash and peppers, or sweet corn in the husk to the selection of meat, poultry and seafood. Grilling enhances the flavors and the process is simple. Brush the vegetables with a prepared marinade, pop them on the grill, turn every five minutes until tender. Soak the corn in cold water for ten minutes, pull back the husks only far enough to remove the silk, replace the husks, wrap in foil and roast for about 30 minutes with the grill top down, turning 1/3 turn every ten minutes.
For a sweet treat and the perfect ending to any meal, simply bite into fresh, juicy Virginia Grown peaches, nectarines, berries, Asian pears, apples, cantaloupe or watermelon. For a more elaborate treat, layer lemon yogurt, blueberries, vanilla yogurt and raspberries in an elegant wine glass. Top ice cream or frozen yogurt with Virginia Grown blackberries. Purée raspberries and drizzle over chunks of cantaloupe and watermelon. Don’t forget shortcake – any berry will work well. Or choose sweet potato pie, blackberry cobbler, apple cake or peach ice cream, just to mention a few.
When you add Virginia Grown fruits and vegetables to the menu, you add great taste, terrific texture, beautiful color and good nutrition. Click here to find out where you can purchase Virginia Grown fruits and vegetables, when specific varieties are available, how to make delicious dishes featuring fresh produce, how much nutrition each variety provides and much more.
FRESH VEGETABLE CASSEROLE
3 medium potatoes, cut into ½ inch cubes
2 carrots, sliced
1 large onion, sliced
1 large tomato, cut into ½ inch cubes
¼ pound green beans, cut into 2-inch pieces
1 cup fresh corn
¼ cup chopped fresh parsley
1 Tablespoon olive oil
¼ teaspoon celery seed
1 teaspoon basil
¼ teaspoon pepper
Preheat oven to 350° F. Toss all ingredients in 2- to 3-quart baking dish. Cover with aluminum foil. Bake in oven about 1 hour, mixing twice, until potatoes are tender.
(Makes 8 servings)
PEANUT SOUP
2 Tablespoons butter
2 Tablespoons grated onion
1 stalk celery, thinly sliced
2 Tablespoons all purpose flour
3 cups chicken broth
½ cup peanut butter
¼ teaspoon salt
2 Tablespoons lemon juice
2 Tablespoons chopped roasted peanuts
Melt butter in a saucepan over low heat; add onion and celery. Sauté for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and simmer for about 30 minutes. Remover from heat, strain broth. Stir peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts.
Yield: 6 servings
CRAB AND CORN TART
Recipe by Chef John Maxwell
Servings: 6
Ingredients
8 ounces crab — Lump meat only
2 tablespoons chives — minced
5 eggs
1 pint heavy cream
1 cup corn niblets
1 ounce sherry
3 ounces prosciutto — sliced very thin
Pick the crab free of any shell or cartilage. Gently combine the crab, corn and chives.
Beat the eggs and add the cream and sherry Butter six ramekin molds and line them with the prosciutto. Divide the crab mixture evenly between the molds and fill each with the cream and egg mixture.
Bake at 350 degrees F. for about 30 minutes or until the top is slightly browned and the custard is set. Cool slightly and unmold for service.
Per Serving (excluding unknown items): 396 Calories; 35g Fat (79.5% calories from fat); 17g Protein; 3g Carbohydrate; trace Dietary Fiber; 304mg Cholesterol; 569mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat.
ROASTED TOMATO AND BASIL SOUP
Recipe by Chef John Maxwell
Servings: 24
Ingredients
2 pounds tomatoes — Roma
¼ cup peanut oil
2 tablespoons garlic — minced
2 tablespoons shallots — minced
salt and pepper — to taste
1½ gallons chicken stock
1 cup tomato paste
2 quarts heavy cream
2 tablespoons basil — minced
2 tablespoons parmesan cheese
½ cup red wine
In a sauté pan, heat all but 1 tablespoon of the oil. Sauté half the garlic and half the shallots until they are clear. Cool the mixture and use it to season the tomatoes.
Sprinkle the tomatoes with salt and pepper and roast them at 350 degrees F. for about 20 minutes or until the skins begin to blister and brown. Heat the remaining oil in a stockpot. Sauté the remaining shallots and garlic. Add the tomato paste and cook for about 3 minutes.
Deglaze the pan with red wine and add the chicken stock. Reduce by about ¼.
Process the roasted tomatoes and add them to the soup. Simmer for about 10 minutes.
Add the heavy cream and heat through. Add the basil and simmer for about 10 minutes.
Sprinkle each serving with a little cheese.
Per Serving (excluding unknown items): 340 Calories; 32g Fat (86.8% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 2278mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.
PEACH FRITTERS
Recipe by Chef John Maxwell
Servings: 10
Ingredients
6 peaches — peeled and seeded
1/3 cup sugar
1/3 cup brandy
1 teaspoon cinnamon
1 teaspoon baking powder
1¾ cups flour, all-purpose
½ teaspoon salt
2 egg — separate out yolks
1 cup milk
2 tablespoons butter — melted
oil for frying
Cut the peaches into 1 inch thick wedges. Combine the sugar, brandy and cinnamon. Add the peaches and toss to coat.
Combine the baking powder, flour and salt. Whisk together the egg yolks and milk and stir into the dry ingredients. Stir in the butter.
Whip the egg whites into soft peaks and fold them into the batter. Dip the peaches into the batter and fry them in hot oil until browned.
Per Serving (excluding unknown items): 198 Calories; 4.3g Fat (21.0% calories from fat); 4.6g Protein; 31.4g Carbohydrate; 1.9g Dietary Fiber; 46.9mg Cholesterol; 202.4mg Sodium. Exchanges: 11 Grain(Starch); 1 1/2 Lean Meat; 4 Fruit; 1 Non-Fat Milk; 7 Fat; 4 1/2 Other Carbohydrates.
CREAM OF FRESH TOMATO SOUP
6 large tomatoes, chopped
1½ cups onion, chopped
1 cup celery, chopped
1½ teaspoons sugar
salt to taste
ground black pepper to taste
¼ cup + 2 tablespoons butter or margarine
¼ cup + 2 tablespoons unbleached flour
6 cup half & half or soymilk
Simmer tomatoes, onions, celery, sugar, salt and pepper about 30 minutes. Once onions are soft, strain. Set liquid aside. In saucepan, melt butter (or margarine). Stir in flour. Whisk in half & half or soymilk, and cook until thickened. Slowly add reserved tomato liquid and gently heat. Simmer about 45 min. Serve hot or cold with fresh basil garnish. Serves 6.
Copyright 1997 Jo-Linda Burke Sanders
KALE WITH TOMATOES
16 oz kale, washed and chopped
¾ cup tomatoes
½ cup onions, chopped
¾ cup mushrooms, chopped
½ cup yellow pepper, chopped
2 tablespoons garlic, minced
2 tablespoons Bakon Yeast (hickory smoked)
1½ teaspoons sea salt
2 tablespoons raw sugar
3 tablespoons extra virgin olive oil
¾ cup distilled water
Sauté onions, mushrooms, pepper and garlic in oil. Add kale, salt, Bakon Yeast, sugar and distilled water. Simmer 1 hour. Add tomatoes. Simmer another hour, adding more distilled water if necessary. Serve hot. Approx. 6 servings
Copyright 1996 Jo-Linda Burke Sanders
Safe Handling and Cooking Tips
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