Fresh-Picked
Garden Variety |
|
Cabbage
with Mustard Sauce
From
Cathy Benson of Daleville
INGREDIENTS:
 |
1 head of cabbage, sliced into
1-inch wedges |
|
1 small onion, diced |
|
2 T olive oil |
|
2 T flour |
|
� cup low-fat milk |
|
2 T yellow mustard |
|
Black pepper |
DIRECTIONS: Steam cabbage in a
vegetable steamer or cover and steam in a microwave. Set aside but keep
warm. In a small skillet, saut� onions in olive oil until onions are
translucent and tender. Remove onions from oil. Add flour to the oil and
stir; gradually add milk, dissolving the flour into the sauce. Add the
mustard; stir well. Return the onions to the mixture; stir well, heating
on low for two minutes. Add tad more milk if too thick. Place cabbage
wedges in a serving dish, and pour sauce down the middle. Sprinkle with
pepper. Makes 6 servings.
Cheesy
Harvest Vegetables
From
Linda Eastep of Spring Grove
INGREDIENTS:
|
2 lbs. (about 6 cups) mixed fall
vegetables: butternut squash, sweet potatoes, turnips, parsnips and
carrots; peeled, cut into 1-inch cubes |
|
3 cups milk |
|
8-oz. pkg. cream cheese, cubed |
|
1 cup shredded Parmesan cheese |
|
1⁄8 t ground nutmeg |
|
8 Ritz crackers, crushed (about
1⁄3 cup) |
DIRECTIONS: Preheat oven to 350�.
Place vegetables and milk in large saucepan. Bring to boil on medium-high
heat. Reduce heat to medium-low; simmer 20 minutes or until vegetables are
tender; stirring occasionally. Add cream cheese, cook until completely
melted and mixture is well blended, stirring frequently. Stir in Parmesan
cheese and nutmeg. Pour into a greased 2-quart casserole dish, sprinkle
with cracker crumbs. Bake 30 minutes or until top is golden brown and
vegetable mixture is heated through. Makes 10 servings, about � cup each.
(Cook�s note: This dish can be made ahead. Prepare as directed except
for topping with cracker crumbs and baking. Cover and refrigerate up to 24
hours. When ready to serve,
uncover and sprinkle with cracker crumbs. Bake as directed increasing the
baking time to 40 minutes or until top is golden brown and vegetables are
heated through.
BAKED
CORN
From
Laura Horst of Harrisonburg
INGREDIENTS:
|
2 cups fresh or canned corn |
|
3 T butter, melted |
|
1 t salt |
|
2 t sugar |
|
1 T cornstarch |
|
2 eggs, lightly beaten |
|
1 cup milk |
|
� cup grated cheese |
DIRECTIONS: Place corn and butter in
greased 1�-qt. casserole dish. Mix salt, sugar and cornstarch; stir into
corn. Combine eggs and milk; pour over mixture in dish. Bake at 350� for
30-35 minutes. Sprinkle with cheese and bake 5 additional minutes until
cheese melts and corn is firm.
Cucumbers
with Sour Cream Dressing
From
Carolyn Clark of Waynesboro
INGREDIENTS:
|
2 medium cucumbers, peeled if
preferred |
|
1� t salt |
|
1 cup thick sour cream |
|
2 T white vinegar |
|
1 T minced onion |
|
� t granulated sugar |
|
Speck of black pepper |
DIRECTIONS: Pare and slice the
cucumbers and sprinkle with 1 teaspoon of the salt. Chill for at least 30
minutes; then press out any excess water. Meanwhile, combine the remaining
ingredients. Add this mixture to the cucumbers,
gently mixing. Chill for another 30 minutes before serving. Makes 6-8
servings.
CORN-CRUMB
TOMATOES
From
Joann Hensley of McGaheysville
INGREDIENTS:
|
1 cup cornflakes crumbs or crushed
butter-flavored crackers |
|
1 T light-brown sugar |
|
� t pepper |
|
1 egg, slightly beaten |
|
2 medium-size tomatoes, ripe but
firm, cut into �-inch slices |
|
� cup butter |
DIRECTIONS: On parchment pa�per,
combine the first 3 ingredients. Dip tomato slices in egg, then coat with
crumb mixture; brown in melted butter. Remove slices to a platter lined
with paper towels. Serve warm. Makes 4 servings.
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