Recipes

August Recipes

Featured recipes for the month of August 2013

Fried Green Tomatoes
Tomato Basil Tart
Sunset Tomato Sauce
Greens and Cheese Bake
Stuffed Cantaloupe
Baked Squash with Blueberries

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


Fried Green Tomatoes

Ingredients:
  • 4 medium green tomatoes (about 1-1/2 pounds)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup margarine or butter

Directions:

1.

Wash tomatoes. Cut into ½-inch slices.

2.

Mix flour, salt and pepper. Dip tomato slices into flour mixture.

3.

Heat margarine in 10-inch skillet over medium heat until hot.

4.

Add tomato slices. Cook, turning once, until golden brown.

Makes 4 servings

Betty Crocker's 40th Anniversary Edition Cookbook
Copyright 1991 by General Mills, Inc., Minneapolis, Minnesota


Tomato Basil Tart

Ingredients:
  • 1/2 cup shredded mozzarella cheese
  • 1 unbaked (9 inch) pie shell
  • 4 or 5 Roma tomatoes, sliced
  • 1 cup loosely packed fresh basil leaves
  • 4 garlic cloves, minced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan Cheese

Directions:

1.

Spread 1/2 cup mozzarella cheese over the bottom of the pie shell.

2.

Layer the tomatoes, basil and garlic over the cheese. Combine 1 cup mozzarella cheese, mayonnaise and Parmesan cheese in a bowl and mix well.

3.

Spread over the prepared layers.

4.

Bake at 375 degrees for 35 to 40 minutes or until brown and bubbly.

 

Yield: 8 servings

Peg Brown, First Lady, Michigan State Grange, What's Cookin' in the Grange


Sunset Tomato Sauce

Ingredients:
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 3 T oil
  • 5 lbs tomatoes, peeled, cored, and chopped
  • 1 green pepper, chopped
  • 1-1/2 tsp salt
  • 3/4 tsp black pepper
  • 3/4 tsp rosemary leaves
  • 1/4 tsp anise seed, crushed
  • 1 T basil
  • 1 T oregano
  • 1 T sugar
  • 1 tsp paprika
  • 3/4 cup dry red wine (or 3 T lemon juice with water to make ¾ cup)

Directions:

1.

Cook onions and garlic in oil in a 6-quart pot over medium heat until golden, stirring occasionally.

2.

Add other ingredients. Bring to a boil; break tomatoes with a wooden spoon.

3.

Cover, reduce heat and simmer for 1 hour.

4.

Uncover and boil over medium heat, stir often.

5.

Reduce to 8 cups. This will take about 50 minutes.

Penn State College of Agriculture


Greens and Cheese Bake

A casserole with spinach or other greens and mozzarella cheese, along with ricotta cheese, and bread crumbs.

Ingredients:
  • 1 1/2 pounds greens, washed and trimmed (kale, mustard greens, turnip greens, collard greens, or mixed)
  • Salt and black pepper
  • 1 1/2 cups chicken or vegetable broth, divided
  • 1 cup half-and-half
  • 4 tablespoons butter
  • 1/4 cup flour
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese (whole milk or part skim)
  • 3 tablespoons dry bread crumbs
  • 2 ounces Mozzarella cheese, shredded, about 1/2 cup

Directions:

1.

Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375°.

2.

Cut out and discard the tough stems; if using kale or collards, cut out thick center ribs. Rinse all the greens and shake off any excess water, chop them into 1/2-inch pieces. In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt. Add 1/2 cup of chicken broth, then cover the skillet; braise for 10 to 15 minutes, or until tender. Pour off any liquid left in the skillet, then season the greens with salt and pepper. Transfer to a bowl and set aside.

3.

Heat the remaining 1 cup of broth and half-and-half in a saucepan, just until bubbles form around the edge of the pan.

3.

In the large skillet, melt the butter over low heat. Add the flour and cook, stirring, for one minute. Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened. Whisk in the grated Parmesan and ricotta cheeses. Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish. Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top; bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned. Serve immediately.

Serves 6.
By Diana Rattray, About.com Guide


Stuffed Cantaloupe

Ingredients:
  • 1 cup firm yogurt
  • 2-3 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh whole blueberries, raspberries, or sliced strawberries
  • 1 cantaloupe
  • 2 tablespoons fresh lemon juice
  • 1/2 cup slivered toasted almonds
  • Fresh mint leaves, optional

Directions:

1.

Cut the cantaloupe in half around the equator and scoop out the seeds. Cut a small slice from each end so the halves can stand upright. Place each half on a plate. Drizzle the cavities with fresh lemon juice.

2.

Combine yogurt, honey, vanilla, and berries. Stir gently and divide this mixture between the two cantaloupe halves. Sprinkle the tops liberally with the almond slivers.

3.

Garnish with fresh mint if desired.

2006FarmFreshToYou


Baked Squash with Blueberries

Ingredients:
  • 3 acorn squash
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 tart apple (such as Granny Smith), peeled and diced
  • 6 tablespoons firmly-packed brown sugar
  • 6 teaspoons butter, room temperature

Directions:

1.

Preheat oven to 350 degrees F.

2.

Cut squash in half lengthwise and remove fibers and seeds; discard. Score the insides of each half several times with a sharp knife. In a medium bowl, mix together blueberries, diced apple, brown sugar, and butter. Fill squash halves with blueberry mixture.

3.

lace in an ungreased casserole dish, cut side up. Add about approximately 1/4-inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

4.

Cover pan with aluminum foil and bake 50 to 60 minutes. Remove cover and bake another 10 minutes or until squash is tender when flesh is poked with a fork.

5.

Remove from oven and serve immediately.

Serves 6
Prep Time 10 minutes
Cook Time 80 minutes



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