SEPTEMBER; TIME TO HARVEST......Enjoy the Bounty at Your Table

EARLY SEPTEMBER Means PLENTIFUL CORN & ZUCCHINI

 My memories of this time of year, living on a farm, are of a long back porch continuously packed with bushels of corn, tomatoes, peppers, etc. that my father and brothers had picked each day. They sat ready to be canned or frozen and waiting for my mom, sisters, and I to get on it. It was our way of life, and was a good one. It was also the best way for hard-working parents to feed eight children. Our supper table in the months of August and September would always be a rainbow of different vegetable dishes. My mother and grandmothers would certainly get inventive when preparing meals.

 Although the following recipe is not one of my family’s, it’s a good one that I have had for several years.

Enjoy this pasta dish that uses ricotta cheese and buttermilk to make a creamy sauce for the corn, cut off the cobs, and zucchini.  Combining the two vegetables in this dish does work. I think you will like it.

 Linguine with Corn & Zucchini

Ingredients:

4 large ears of corn- cooked for 5 minutes in water, cooled and kernels scraped off cob; set aside

                        2 tablespoons olive oil

                        1 large onion, finely chopped

                        4 medium zucchini, sliced

                        1 tablespoon dried oregano

                       

                        several fresh basil leaves, coarsely chopped

                        1 and 1/2 cups ricotta cheese

                        1 and 1/4 cups buttermilk

                        salt and pepper to taste

                        1 box linguine

Heat oil in nonstick fry pan and sauté onion until soft and just beginning to brown; add zucchini and oregano. If using dried basil add now. Stir from time to time, cooking till zucchini softens slightly. Add corn and heat through. Keep on low. Cook linguine according to package instructions, and drain well. While pasta is cooking, beat ricotta with buttermilk in a blender till smooth.

Remove vegetables from heat and spoon into serving bowl. Stir in ricotta mixture. Add hot linguine, salt & pepper to taste and mix well. Add fresh basil at this time. Serve immediately.

“USING UP” EXCESS OF TOMATOES & ZUCCHINI

 

Roast Chicken w/ Zucchini & Tomatoes

Preheat oven to 400 degrees

Make a rub/paste with the following:

            Using leaves only; 1 bunch fresh parsley,

            1/3 bunch fresh thyme, and half a bunch fresh tarragon, mixing all

            with 3 garlic cloves that have been minced, and a scant 1/4 cup olive

            oil.

Prepare a whole chicken, 3 to 4 pounds, by rinsing and drying well. Season cavity with salt and pepper and stuff with 1 lemon, cut in half.

Coat chicken all over with the olive oil/herb rub; season with salt and pepper.

Put chicken on a rack in a large roasting pan.

Scatter the following around the chicken:

            4-5 tomatoes cut in large wedges

            3 medium zucchini, cut into half-inch rounds

            1/2 lemon, thinly sliced

            1 large red onion, thinly sliced

Drizzle 1/4 cup olive oil over vegetables and season with salt and pepper to your taste.

Roast uncovered for 1 to one and 1/4 hour or until reaches 160 on meat thermometer; Let sit for 15 minutes before carving.

            ******

Zucchini Appetizer

Ingredients:

3 cups thinly sliced unpared zucchini

1 cup baking mix ( such as Bisquick brand)

1/2 cup finely chopped onion

1/2 cup grated parmesan cheese

2 tablespoons snipped parsley

3/4 teaspoon seasoned salt

1/2 teaspoon oregano

1/4 teaspoon pepper

1 clove garlic, finely minced

1/2 cup vegetable oil

4 eggs, slightly beaten

 Line a strainer with paper towels. Put the zucchini in the strainer to drain out excess water. Heat oven to 350 degrees. Grease a 13x9x2 baking pan. Mix together all the ingredients, adding the zucchini last. Spread gently in the pan. Bake until golden brown, about 25-30 minutes. For appetizer servings, cut into small 2 by 1 inch pieces. Serve warm.

This can double as a main-dish casserole.

 Note: If you like this recipe, use your summer zucchini up by slicing it in 3-cup batches, and put in freezer bags to use during the winter.  (when ready to use, thaw in paper-towel lined strainer)                                                              

ZUCCHINI CUPCAKES WITH CARAMEL FROSTING

These are irresistible spice cupcakes with a delicious frosting.

Ingredients:  3 eggs

                        1 and 1/3 cups sugar

                        1/2 cup vegetable oil

                        1/2 cup orange juice

                        1 teaspoon almond extract

                        2 and 1/2 cups all purpose flour

                        2 teaspoons ground cinnamon

                        2 teaspoons baking powder

                        1 teaspoon baking soda

                        1 teaspoon salt

                        1/2 teaspoon ground cloves

                        1 and 1/2 cups shredded zucchini

            Caramel Frosting...

                        1 cup packed brown sugar

                        1/2 cup butter or margarine

                        1/4 cup whole milk

                        1 teaspoon vanilla extract

                        1 and 1/2 to 2 cups confectioners sugar

 In a mixing bowl beat eggs, sugar, oil, orange juice and extract. Combine dry ingred., add to egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost cupcakes. Makes 18 to 24 cupcakes.

 

IT'S SUMMER! ICE CREAM, PEACHES, & BLUEBERRIES; Enjoy These Recipes

IT’S TIME FOR ICE CREAM!

Here’s a little trivia you might enjoy. Where is the ice cream capital of the WORLD?

Believe it or not, in a small city, population only 10,000; Lemars, Iowa. In 1994 it was officially recognized as the ice cream capital of the world as it produces the most ice cream there. Now known as Blue Bunny brand, it started as a dairy farm in 1913.

Turning to my recipe, this is a surprisingly easy ice cream cake to make; and what a homemade flavor you get. If you don’t have a 9”springform pan, this summer dessert is worth having one.

This recipe comes from an interesting cookbook published in 1993. Hundreds of community cookbooks were collected nationwide from all kinds of organizations; churches, hospital auxiliaries, clubs, etc. (I love those little cookbooks, good home cooking). Thousands of recipes were tested and rated till the cream of the crop was chosen for the book. This particular recipe comes from a Medical Center Auxiliary in Fort Oglethorpe, GA. that published their book for fundraising.

CHOCOLATE-AMARETTO ICE CREAM CAKE

Ingredients:

1and ½ cups chocolate wafer or cookie crumbs

½ cup slivered almonds, toasted and crushed

1/3 cup butter or margarine, melted

4 (1 ounce) squares semisweet chocolate, melted

¼ cup amaretto

1 (14 ounce) can sweetened condensed milk

1 ( 8 ounce) carton sour cream

3 cups whipping cream, whipped

Optional - additional whipped cream for garnish

 

Combine chocolate wafer crumbs, almonds, and butter; firmly press 1 cup of crumb mixture in bottom of a lightly greased 9-inch spring form pan. If you don’t have a spring form pan, use a 9” deep dish pie or cake pan, which has been lined with waxed paper, so that you can lift it out onto a serving plate.

Set prepared crust and remaining crumb mixture aside.

Combine chocolate and amaretto in a large bowl; stir well. Add sweetened condensed milk and sour cream; stir well. Fold in whipped cream. Spoon half of chocolate mixture into prepared crust; sprinkle with half of reserved crumb mixture. Repeat procedure with remaining chocolate mixture and crumbs. Cover and freeze at least 8 hours. Carefully remove sides of spring form pan. Let stand 10 minutes before serving. Garnish each serving with a dollop of whipped cream if desired.

This makes approx. 8-10 servings.

FROZEN CREAM PIES;

           a “COOL” DESSERT

• Frozen pies, akin to “ice cream”, are an easy way to make a tasty dessert for a family meal or to bring to that next cookout. My favorites are chocolate cream frozen pie, peanut butter chocolate cream, and this frozen strawberry pie, recipe below. I have to say that this is one instance when those pre-made pie crusts come in handy, and I do take advantage of them.

 If you are a cook that likes to experiment and come up with your own recipes, using the basic recipe below; cream cheese, sugar, vanilla, whipped topping, and nuts, you can substitute any berry, peaches, or    nectarines for the strawberries. The fresher and riper the fruit, the more flavorful the filling will be. Than just match the crust flavor to the filling;    such as a shortbread cookie crust or the ever-popular graham cracker.
     This recipe  is great for summer get-togethers as it makes 2 pies. They will keep in the freezer till you are ready to serve them. 
For added convenience use pre-made crusts.
The filling is delicious as well as making an attractive presentation. 
Frozen Strawberry Pie
Ingredients:
Two (2) 9 inch chocolate crumb pie crusts (supermarket-baking aisle)
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 cups chopped fresh strawberries
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup chopped pecans, toasted
In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in the strawberries. Fold in the whipped topping and pecans. Pour into crusts. Cover and freeze for 3 to 4 hours or until firm. Remove from the freezer 20 minutes before serving.
Optional garnishes; fresh strawberries or chocolate curls.

THREE DIFFERENT WAYS TO USE FRESH SWEET PEACHES
Biting into a ripe, juicy peach has always been one of my favorite summer things. This is one of the best fruits to pick right from the tree. If they need to ripen a little, place in a small brown paper bag and let it sit on your counter.
I  head to a nearby orchard every August to pick a dozen or so. I envy anyone reading this that is fortunate in having a peach tree in their back yard.
My cousin Paul lives in CT and has a small peach tree that he gives special care to, and that tree is prolific with peaches right now. He and his wife make their own spiced peach jam (recipe below) every year, and give it away as gifts. 
This first one is for all you cooks out there. Don’t let this summer go by without enjoying one of these. Here’s to all of you!
Frozen Peach Margaritas
Peel, pit, and slice fresh peaches to make 2 cups. Freeze in covered container till firm.
In a blender, combine frozen peaches, 3/4 cup tequila, 1/4 cup triple sec, juice of 3 limes (about 1/4 cup), 1/4 cup sugar, and 1 cup ice cubes. Puree until smooth.
 Serve immediately.    Serves 4
Peach Cream Freeze in Waffle Bowls
Ingredients:
1 package (8 ounce) cream cheese, softened
1 cup cold milk
1 package (3.4 ounce) vanilla instant pudding
1 ½ cups thawed whipped topping
20 “NILLA” cookie wafers (or like brand), coarsely broken
1 and 1/2 cups sliced fresh peaches
Make filling:
Beat cream cheese in a large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 minutes. Stir in whipped topping, wafers, and peaches. Freeze filling 6 hours or until firm. Scoop into 8 waffle bowls.  
Spiced Peach Jam

Ingredients
4 cups fully ripe peaches (peel, pit, mash/crush)
¼ cup lemon juice
7 and ½ cups sugar
 ½ teaspoon of EACH;  cinnamon, cloves, and allspice
2^nd step….1 pouch of Certo liquid pectin
Combine all except Certo in large pan. Mix well and bring to a full rolling boil. Boil hard for 1 minute stirring constantly. Remove from heat and stir in 1 pouch of Certo immediately. Stir for 5 more minutes (skim if needed).  Put in jam jars (Paul & Carol use 32 oz. for family and 4 oz. jars for gifts), proceed with 10 minute boiling water “bath” to seal canning jars. Let cool and make sure the jars are properly sealed.
Paul and Carol use a food processor, saying it makes a better jam as well as being easier. If you have one, put the peeled, pitted peaches in the processor with the lemon juice and “pulse” until fully chopped and incorporated.
HIGH ON A HILL PICKING BLUEBERRIES!

My Uncle Leon lived in Fitchburg MA, and along with my father and grandfather, would gather as many of the older children as they could cajole and pack them up for a day trip from Southboro to Fitchburg, where they would spend the whole day up on a favorite hill, picking sweet, wild blueberries which was prolific with blueberry bushes. When the family returned home my mother and I needed to pick them over right away; if left overnight they would be mushy by morning.
 As a family, we had picked and packed into freezer boxes 24 quarts of blueberries. It was quite a sight to see to look into that freezer. We had more than enough berries for the year ahead for blueberry pies, muffins, and shortcake.

Blueberry Buckle
One of our favorite desserts is Blueberry Buckle which is an old-fashioned cake that is best served warm. It is wonderful “comfort food” and made more delicious topped with whipped cream.

Ingredients:
1/4 cup soft butter
 1/2 cup granulated sugar
 1 egg
1 tablespoon fresh lemon juice
¼  teaspoon grated lemon peel
 1/8 teaspoon ground nutmeg
 1 cup all-purpose flour
 1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
2 cups (1 pint) fresh blueberries or frozen, unsugared blueberries 
In a large mixing bowl, cream butter and sugar; beat in egg, lemon juice, lemon zest and nutmeg. Combine flour, baking powder and salt. Blend into creamed mixture alternately with the milk. Butter an 8-inch square pan. Spread cake mixture into pan. Sprinkle blueberries evenly over the top.
Topping: 1/2 cup granulated sugar, 1/3 cup all-purpose flour, 1/4 cup butter, room temp.
In a small bowl, combine the topping ingredients until the mixture resembles coarse crumbs. Sprinkle mixture over the blueberries.
Bake at 375 degrees for 40-45 minutes or until top is golden and wooden toothpick inserted in the center comes out clean.

TIP: If you want to freeze fresh blueberries, pick them over taking off the stems and removing any mushy ones, or ones not quite ripe, and place in a plastic bag. DO NOT WASH FIRST. Blueberries freeze better when they are as dry as possible. I put them in small zipped bags, a few bags with 1 cup, and a few bags with 2 cups, measured out for a recipe of your choice.

Here is an additional recipe to use those blueberries, a short-cut version of:

Blueberry Cream Pie

Mix together an 8 ounce package of cream cheese, 1 cup sugar and 2 envelopes Dream Whip (can be found in the baking aisle).

Slice 2 bananas and put on the bottom of a pre-made graham cracker pie crust; sprinkle with lemon juice. Spoon cream mix on top of bananas.

Mix 1 cup fresh blueberries with 1 can blueberry pie filling; spread on top of cream filling.  Refrigerate 4 hours.

HAVE A GREAT SUMMER

 &  COOK FROM YOUR HEART

    

CELEBRATING THE FOURTH; Barbecue a Whole Turkey, It's Easier Than you Think. For Dessert, Try Red, White & Blue Fruit Pizza



BARBECUE A WHOLE TURKEY

Fourth of July celebrations mean fireworks and get-togethers for many. Here is a grilling option for your menu; a barbecued turkey. I haven't seen a whole turkey barbecued on the grill a lot, but it is a great idea. It is also a lower cost item especially for the amount of people it feeds, which is important to many of us during this time of high food prices.

I tried it for the first time last summer. It was easy, fun to do on the grill, had everyone salivating with the aroma while it was cooking, and was unbelievably moist and flavorful. It really went over big with my crowd.

First, you will want to make this spice rub. You will only be using about 6 tablespoons for the turkey, but it will make 1 cup. Keep it in a tightly covered jar in your spice cabinet and use it all summer for any meat. It keeps for months.

 Spice Rub:

 1/4 cup kosher salt

 2 tablespoons EACH of the following: garlic powder, onion powder, dried thyme,

dried oregano, and dried basil.

 3 and 1/2 tablespoons paprika

 1 tablespoon EACH; black pepper and crushed red pepper

 2 teaspoons dried sage

1 teaspoon cayenne pepper    (Note: This is mild-spiced. Leave out cayenne if you want no heat)

Combine all, place in jar and shake well. Cover and store.

What you will need:

1, 8-10 pound turkey (I did around a 12 pound turkey using same directions)

5 tablespoons of spice rub, and 2 tablespoons of vegetable oil.

Clean turkey well removing neck, giblets, and fat. Wash well with cool water, dry with paper towels. Rub inside of turkey with 2 tablespoons of the spice rub. Tie the legs together and tuck the wings under.

IF you have a kitchen injector syringe, inject about a cup of chicken stock into the turkey thighs, breast, and legs. (I did not have one last year, so I went without it. Instead, I basted the turkey with chicken stock and few times.)

Rub the outside of the turkey with the oil, than sprinkle on the spice rub and rub it in a little.

 Grill Turkey:

I used a gas grill, setting up for indirect grilling, preheated to medium. (Indirect heat is if you have a 3-unit grill, leave the middle unit off, lighting only the 2 outer. With a 2-unit grill, light only 1). I placed an old baking pan in the center, under the grate, to catch the drippings. (I believe you can buy drip pans where grilling items are sold). Just before cooking, oil the grate to prevent sticking, or use Pam grill spray if you have it.

When ready to cook, place the turkey, breast side up , in the center of the hot grate, not over a lit unit. Cover the grill and cook for about 2 hours to 2 and 1/2 hours (keeping the temperature at medium or under). Using a meat thermometer, the turkey is done at 180 degrees. Insert the thermometer into the meatiest part of the thigh.

1. If the turkey is browning too much before it is done, cover with foil.

2. If you have a grill with a smoker box, and want to use it, use hickory, oak, or pecan wood, soaking the chunks in water for an hour first. Put wood chips in smoker box, run grill on high till you see smoke, than turn down to medium.

3. If you want to use a large charcoal grill, place a drip pan in the center, coals on sides heated to medium, toss 1 cup of wood chips right on the coals. Put the grate on, oil it, place turkey over the drip pan and cover the grill. Every hour add 12 fresh coals and a cup of wood chips.

RED, WHITE, & BLUE FRUIT PIZZA, with a buttery, pecan-shortbread cookie crust.
Very popular with teenagers and children.   Keep this in mind for a graduation party but also nice for a bridal shower if you want to bring something different.
Makes 10 servings. You will need a 12" pizza pan.  Preheat oven to 350 degrees.
Ingredients:
 Crust:        
 1 cup all purpose flour
1/4 cup confectioners’ sugar
1/2 cup cold butter, cut into pieces
1/2 cup finely chopped pecans

2nd layer:
1 package ( 8 ounces) cream cheese, softened
  1 egg
1/3 cup sugar
Topping:       
 1 bag frozen mixed berries, thawed (1 and 3/4 cups)
 1/2 cup sugar
2 tablespoons cornstarch
 1/4 cup water

Approx. 4 cups of fresh sliced strawberries and 2 cups of blueberries.

Small container of whipped topping; about 2 cups thawed.

Glaze: 1/2 cup of strawberry jelly, melted down. (Either in small saucepan or in microwave).

For crust: In a bowl, combine flour and confectioners sugar. Cut in cold butter till crumbly. Stir in pecans. Press firmly into an ungreased pizza pan.
Bake for 12-14 minutes till crust is set and edges just lightly browned.

 Cream cheese layer: While crust is baking, beat egg, cream cheese, and sugar until smooth. Spread over the hot crust, return to oven and bake 8-10 minutes longer or until set. Cool to room temperature.

Fruit Spread; In a blender or food processor, mix thawed mixed berries and sugar till blended. In a medium saucepan, combine cornstarch and water until smooth. Add the mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or till thickened. Set saucepan in ice water for 15 minutes, stirring several times. Spread this mixture over the room temperature cream cheese layer.
To make the red, white, blue arrangement, spread whipped topping around the outer edge of the pizza, not too thick, about 2 “ in width.
Arrange sliced strawberries next close to the whipped topping.
Continue in a circle with the blueberries. If I have more strawberries I add them now, and finish with a large dollop of whipped topping in the very center.
Brush the fresh berries with the melted jelly. This gives them a shiny glaze, which gives them a pretty and shiny finish, and also keeps the fruit from looking dried out.
Refrigerate at least 2 hours before slicing. 
Note:   This pizza is wonderful with all kinds of fruit. I have seen all strawberries used, as well as a combination of fresh pineapple and kiwi. Use your imagination and whatever fruit is in season. In August fresh peaches and blueberries would be delicious
                                                                  **********
ADD THIS SALAD

Sugar Snap Pea & Cherry Tomato w/ Bowties     

1. Bring a large pot of salted water to a boil for cooking 8 ounces of bowtie pasta, al dente

2. Meantime, make dressing.

Ingredients: 
 1/2 cup cottage cheese
 1/2 cup buttermilk
1 tablespoon olive oil
2 tablespoons dill (fresh is best, but dried dill can be use)
 2 tablespoons fresh or dried parsley
2 and 1/2 tablespoons grated parmesan cheese
1 teaspoon grated lemon lest
1 teaspoon lemon juice
 salt & pepper to taste
 In a blender or mini food processor puree cottage cheese until smooth. Add buttermilk and oil; process till smooth.

Scrape into a storage container and stir in remainder of ingredients. Cover and refrigerate.

Cook, drain, and cool pasta. Cook about a half-pound of fresh sugar snap peas in salted boiling water for no more than 60 seconds, so  they remain crisp-tender. Rinse under cold water, drain well. Place pasta and sugar snap's in a large container and toss with 2 cups of red and yellow cherry tomatoes that you have halved. Add 4 chopped scallions. Just before serving toss with dressing. (The dressing and salad will keep in a refrigerator or cooler up to 8 hours) - Makes 4 to 5 servings