Recipes

July Recipes

Featured recipes for the month of July 2013

Crustless, Cheesy Corn Quiche
BBQ Sweet Corn Dip
Snap Bean Picnic Salad
Shake Pickles

Put Kale in your diet, and you’ll add a great source of antioxidants, fiber and more.


Crustless, Cheesy Corn Quiche

Ingredients:
  • 4 Ears of corn – large, fresh, husked and cut off (or 3 cups frozen corn thawed)
  • 1/3 cup Onion – chopped
  • 1 T Butter
  • 3 Eggs
  • 2 cups Light cream
  • 1 cup Flour
  • 1-1/2 tsp Salt
  • 1 tsp Pepper
  • 2 T Parsley – dried (or ¼ cup fresh)
  • 1 tsp Garlic – fresh, minced
  • 1/4 cup Parmesan cheese – grated
  • 2 cups Sharp cheddar cheese – shredded
  • 2 oz jar Pimentos – chopped, drained
  • 2 tsp Parsley – dried – for top
  • 1 tsp Paprika – for top

Directions:

1.

Preheat oven to 375°F. Spray 10-inch quiche dish with cooking spray.

2.

Saute′ onions in butter and set aside. In large mixing bowl, beat eggs, cream, and flour until completely mixed. Add onion, garlic, salt, pepper, parsley, parmesan cheese, and 1-1/2 cups cheddar cheese. Mix well. Blend in corn and pimentos. Pour into prepared quiche dish and sprinkle the top with the rest of the cheddar cheese, parsley, and paprika.

3.

Bake at 375°F for about 35 to 40 minutes. Remove from oven and let rest for 10 minutes.

4.

Cut and serve. Optional – garnish with fresh parsley and fresh orange slice. Serves 8

Connie Shuff, York First Place – Sweet Corn 2005 Pennsylvania "Simply Delicious" Vegetable Recipe Contest


BBQ Sweet Corn Dip

Ingredients:
  • 2 cups Ketchup
  • 2 cups Red wine vinegar
  • 1 cup Brown Sugar
  • 1 cup Onion – chopped
  • 1/2 cup Molasses
  • 1 T Liquid smoke
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic powder – California style
  • 1/2 tsp Onion powder – California style
  • 1 tsp Garlic – minced
  • 1 cup Bacon – fried and crumbled
  • 2 lb Sweet corn – frozen (thawed) or fresh (cut off the cob)

Directions:

1.

Combine ketchup, vinegar, brown sugar, onion, molasses, liquid smoke, salt, pepper, garlic powder, onion powder and minced garlic in a saucepan.

2.

Stir until combined.

3.

Bring to a boil and then add bacon and sweet corn.

4.

Cook on low for 1 hour.

5.

Serve warm with corn chips.

Servings: 8 cups Bonnie Mortimer, Mt. PleasantFinalist
Sweet Corn2005 Pennsylvania "Simply Delicious" Vegetable Recipe Contest


Snap Bean Picnic Salad

Ingredients:
  • 2 lb Snap beans – whole, fresh or frozen
  • 1/2 cup Green onion – sliced
  • 2/3 cup-Oil, divided
  • 1/4 cup + 1TApple cider vinegar – divided
  • 1 tsp. Nutmeg – ground
  • 1/2 tsp Salt
  • 4 Eggs – hard-cooked, shelled and chopped
  • 1 T Mustard – spicy
  • 1/2 tsp. Paprika
  • 1/4 lb Bacon – fried crispy and crumbled

Directions:

1.

If using fresh beans, clean beans and snip ends.

2.

Cook beans for 5-10 minutes in boiling water. Remove from boiling water and immediately submerge in icy cold water and let cool completely.

3.

Remove beans from water and dry. Toss beans with onion, oil, ½ of the vinegar, nutmeg and salt. Cover and chill at least 2 hours.

4.

To prepare salad, drain bean mixture thoroughly and toss in bacon.

5.

Layer in bottom of serving dish. Top with egg mixture. If desired, top with fresh parsley.

6 servings
Suzanne Pelton, Altoona Finalist – Snap beans 2005 Pennsylvania "Simply Delicious" Vegetable Recipe Contest 7


Shake Pickles

Ingredients:
  • 3-1/2 cups sugar
  • 2 cups water
  • 2 cups vinegar
  • 1/3 cup salt
  • 1 tsp alum
  • 1 tsp celery salt
  • 1 tsp mustard seed
  • 1 tsp tumeric

Directions:

1.

Fill a gallon jar with sliced cucumbers and 4 to 8 sliced onions (depending on taste).

2.

Mix together the ubove ingredients.

3.

Pour this mixture over the cucumbers and onions. Place jar in the refrigerator. Shake once a day for 7 days, then the pickles are ready to use.

Audrey Hickman



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