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APPETIZERS
Fresh Garden Salsa
Here's a delicious salsa recipe from fellow gardener Susan Myslik:
4 large bell peppers (any color), diced
3 large red onions, diced
4 4 oz. cans mild green chiles, chopped
10-12 cups tomatoes, diced and seeded
1 bunch cilantro, chopped fine
12 oz. tomato paste
3/4 cup lime juice
16 oz. jar jalapeno peppers, or 2 cups fresh jalapeno peppers, diced
1/2 cup vinegar
2 tablespoons salt
1/4 cup sugar
Mix together. Makes 12 pints. Serve with tortilla chips or freeze.
Herbal Cheese Dip
from master gardener, Marge Koenecke
1 package (8 oz) cream cheese
1/2 C. plain yogurt
2 t. milk
1/4 C. finely chopped fresh parsley
3 T. finely chopped fresh chives
2 T. finely chopped fresh basil leaves
1/8 t. garlic salt
In a small bowl, beat cream cheese, yogurt and milk together until blended. Then, fold in parsley, chives, basil and garlic salt. Serve with vegetables or crackers.
Chive-Dill Spread
8 oz. cream cheese, softened
1/4 c. finely chopped fresh dill (1 1/2 tsp. dried)
2 Tbsp. finely chopped fresh chives (2 tsp. dried)
1. Mix cream cheese and herbs until well blended.
2. Refrigerate in tightly covered container.
3. Use to stuff celery or cherry tomatoes or to spread on crackers or toast squares.
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ENTREES
Simon & Garfunkel Chicken
4 chicken breasts
½ stick butter
4 slices mozzarella cheese
Flour, bread crumbs, grated parmesan cheese mixed
1 egg, beaten
1 T. each fresh parsley, sage, rosemary and thyme
½ cup white wine
Season each chicken breast with garlic salt and pepper. Place cheese on chicken, roll up and secure with a toothpick. Coat lightly with flour, then dip in beaten egg and roll in bread crumb mixture. Place in baking dish. Melt butter in small saucepan and add the fresh herbs. Pour over the chicken. Bake chicken at 350 for 30 minutes, basting with the herb butter. Pour wine evenly over the chicken and bake 20 minutes longer, basting occasionally. Enjoy!
Penne Pasta & Asparagus
5 garlic cloves, minced¼ cup olive oil
1 tablespoon butter
1 pound fresh asparagus
1 pint cherry tomatoes, halved
1 tablespoon fresh oregano, chopped
¼ teaspoon red pepper flakes.
Salt to taste
¼ cup shredded Parmesan cheese
½ pound penne pasta, cooked and drained
In a skillet, sauté garlic in oil and butter for 2-3 minutes. Cut asparagus into 1 ½ -inch lengths and cook in skillet for 5 minutes. Add cherry tomatoes, oregano, red pepper flakes, and salt; cook until heated through. Add parmesan cheese and mix well. Pour over hot pasta and toss to coat. Serve immediately. Serves 4. Add sauted chicken strips to make this delicious side dish an entree.
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DESSERTS
Chef Mike's Melon & Blueberry Coupe
with White Wine, Vanilla, and Mint
1 1/2 c. dry white wine
1/2 c. sugar
1 vanilla bean, split lengthwise
1/2 cantaloupe, cubed
1/2 sm. honeydew melon, cubed
1/4 sm. watermelon, cubed
3 c. fresh blueberries
1/2 c. fresh mint, chopped
Combine 1/2 c. wine and sugar in small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until sugar dissolves and syrup is hot, about 2 minutes. Remove from heat and let steep 30 minutes. Remove vanilla bean from syrup.
Combine all fruit in large bowl. Add mint and remaining 1 c. wine to sugar syrup. Pour over fruit. Cover and refrigerae at least 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.) Spoon fruit and some syrup into large stemmed goblets. Serves 6.
French Muffins
These bitesize muffins taste just like donut holes soaked in lots of butter, cinnamon and sugar. Another Saturday morning class favorite.
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon (1st amount)
1/3 c. salad oil
3/4 c. white sugar (1st amount)
1 egg
3/4 c. milk
After baking: 1/2 c. melted butter, 3/4 c. white sugar, 1 tsp. cinnamon
In a bowl, combine flour, baking powder, salt, nutmeg, and 1st amount cinnamon.
In another bowl combine thoroughly oil, sugar, egg and milk. Add liquid ingredients to dry and stir only to combine. Bake at 350 for 20-25 minutes in greased or sprayed mini tins. Shake muffins out immediately and while hot, dip in melted butter, then sugar and cinnamon.
Patti's Oatmeal Cookies
(this is one of our Saturday morning class favorites)
1 cup butter
1 cup sugar
2 eggs, beaten
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 c. chpped raisins
1 c. chopped walnuts
1/4 c. milk
Cream butter and sugar, add eggs; mix the dry ingredients, sprinkle over the raisins and nuts and combine the mixtures, adding milk. Drop by teaspoonfuls on a greased cookie sheet, 1 inch apart. Bake in moderate oven, at 350 for 15 minutes.
Pineapple-Rhubarb Streusel Dessert
Here's a delicious recipe from staff member Margie Wessner:
5 c. sliced rhubarb (1-in. pieces)
2 cans (8-oz. each) crushed pineapple (undrained)
1 c. sugar
¼ tsp. nutmeg
1 pkg. yellow cake mix
2 c. finely chopped pecans
½ c. cold butter
In a large bowl, combine the first four ingredients; mix well. Pour into a greased 9x13 baking dish. In another bowl, combine the cake mix and pecans. Cut in butter; spread evenly over rhubarb mixture. Bake at 350 for 35-40 min or until lightly browned. Enjoy!
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