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Farmer’s
Market Recipe Page |
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Submitted by Old Bethany Farms Calabaza (Cuban) or
Winter Squash Casserole 4 cups steamed winter squash 2-3 Tbsp. chopped parsley or cilantro 2-3 Tbsp. chopped chives or onion 3 eggs ½ cup
mayonnaise 1-2 Tbsp. vinegar ¼ tsp.
salt ¼ tsp.
pepper ½ tsp.
hot sauce ¾ cup
or 2 oz grated cheese 1 ½ cup or 4 oz cracker crumbs (Ritz or saltine) Clean
out seeds and strings from one medium Calabaza (Cuban) or any winter squash.
Cut into 1"-2" slices, then steam, boil or bake, until tender.
Drain, then remove rind and break up coarsely. In separate bowl, beat with
fork 3 eggs, mayonnaise, parsley, chives, vinegar, salt, pepper and hot
sauce. Add cooked squash, blend and then add grated cheese and cracker
crumbs. Put into a greased loaf pan or an 8 x 8 square pan & bake at 375
until done, about 45 min. Delicious hot or cold. Serve as main course or a
side dish. Serves 4-6 |
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Submitted by Harry & Sheila Reed Apple Cheese Casserole ½ cup
butter, softened 8
ounces Velveeta Cheese 2 1 lb
cans of sliced apples (drained). Do not use apple pie filling. 1 cup
of granulated sugar ¾ cup
all-purpose flour Cream
butter and sugar in a mixing bowl. Add cheese and combine well. Add flour and mix well – batter will be
stiff. Place apples in a buttered
1½-quart baking dish. Spread the cheese/flour mixture over the apples
covering the apples well. Bake at 325
for 30 to 45 minutes. Serves 4 – 6. |
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Submitted by Betty Attaway 1/2
cup cold water 1/2
cup granulated sugar 3 cups
sliced fresh peaches (to use canned peaches, use 1/2 cup syrup in place of
water) 1 cup
fresh blueberries 1
tablespoon butter or margarine 1
tablespoon lemon juice 1 tablespoon granulated sugar |