Carter Family & Friends Recipes

ASPARAGUS IN PUFF PASTRY 2 CUPS WATER 24 FRESH ASPARAGUS SPEARS (about 1 pound), trimmed 1 PACKAGE (8 ounces) REDUCED FAT CREAM CHEESE 1/2 TEASPOON SALT 1 PACKAGE (17-1/4 ounces)FROZEN PUFF PASTRY DOUGH, THAWED 1/4 CUP EGG SUBSTITUTE In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. In a mixing bowl, beat cream cheese and salt until smooth; set aside. Unfold the dough on a lightly floured surface. Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese. Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour. Cut widthwise into 1-1/4 in. pieces. Place 1 in. apart on a baking sheet coated with nonstick cooking spray. Brush with remaining egg substitute. Bake at 425 degrees for 8-12 minutes or until golden brown. Serve warm. YIELD: 28 SERVINGS

ASPARAGUS CASHEW STIR-FRY 1 POUND FRESH ASPARAGUS,TRIMMED AND CUT INTO 1-INCH PIECES 1/2 CUP CHOPPED GREEN ONIONS 1/2 CUP CHOPPED SWEET RED PEPPER 1 GARLIC CLOVE, MINCED 1 TEASPOON CANOLA OIL 2 TABLESPOONS CORNSTARCH 1-1/2 CUPS VEGETABLE BROTH 3 TABLESPOONS REDUCED-SODIUM SOY SAUCE 1/4 TEASPOON GROUND GINGER OR MINCED FRESH GINGER ROOT 1/2 CUP CASHEWS 1 TEASPOON SESAME OIL 4 CUPS HOT COOKED BROWN RICE In a large nonstick skillet, sauté the asparagus, onions, red pepper and garlic in oil until tender. Combine the cornstarch, broth, soy sauce and ginger until blended; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve over rice. YIELD 4 SERVINGS

ROASTED ASPARAGUS SALAD 1 POUND FRESH ASPARAGUS TRIMMED CUT INTO 1-INCH PIECES 1/2 TEASPOON OLIVE OIL OR CANOLA OIL DRESSING 1/2 CUP ORANGE JUICE 2 TABLESPOONS OLIVE OR CANOLA OIL 2 TABLESPOONS ORANGE MARMALADE 1 TABLESPOON LIME JUICE 1/2 TEASPOON SALT DASH OF GROUND GINGER OR 1/2 TEASPOON MINCED FRESH GINGER ROOT 7 CUPS TORN MIXED SALAD GREENS 3 TABLESPOONS SUNFLOWER KERNELS, TOASTED Place asparagus in a 13-in. x 9-in. x 2 in. baking dish. Drizzle with oil. Bake, uncovered, at 400 degrees for 10 minutes or until crisp-tender. Cool. For dressing, combine the orange juice, oil,marmalade,lime juice,salt and ginger in a jar with tight-fitting lid;shake well. Refrigerate. To serve, place the greens in a salad bowl or on individual plates; top with asparagus. Drizzle with dressing and sprinkle with sunflower kernels. YIELD: 6 SERVINGS

CHICKEN AND ASPARAGUS BUNDLES 4 BONELESS SKINLESS CHICKEN BREAST HALVES (1 POUND) 20 FRESH ASPARAGUS SPEARS (ABOUT 1 POUND), TRIMMED 4-1/2 TEASPOONS OLIVE OR CANOLA OIL 2 TEASPOONS LEMON JUICE 1/2 TEASPOON DRIED BASIL 1/4 TEASPOON DRIED THYME 1/4 TEASPOON PEPPER 1/8 TEASPOON SALT 1/4 CUP CHOPPED GREEN ONIONS 2 TEASPOONS CORNSTARCH 1 CUP CHICKEN BROTH Flatten chicken breasts slightly. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil. Cover and bake at 350 degrees for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until the chicken juices run clear and asparagus is crisp-tender. Remove bundles to serving platter and keep warm. In a saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks from bundles; top with sauce. YIELD: 4 SERVINGS

ASPARAGUS-STUFFED PORK TENDERLOIN 1/4 TEASPOON EACH ONION POWDER, GARLIC POWDER, CHILI POWDER,SALT,SEASONED SALT AND POULTRY SEASONING 1/8 TEASPOON CAYENNE PEPPER 1 PORK TENDERLOIN (1 POUND) 1 CUP WATER 7 TO 10 FRESH ASPARAGUS SPEARS, TRIMMED In a small bowl, combine the seasonings; set aside. Cut a lengthwise slit down the center of pork tenderloin to within 1/2 in. of bottom; open so meat lies flat. Cover with plastic wrap; pound to flatten evenly. Remove plastic. Rub 1/2 teaspoon seasoning mix over inside of tenderloin. In a large nonstick skillet, bring water to a boil. Add asparagus; and immediately place into ice water; drain and pat dry. Place asparagus lengthwise over tenderloin. Fold meat over asparagus, starting with a long side, and secure with kitchen string. Rub remaining seasoning over meat. Grill, covered, over indirect medium heat for 20-25 minutes or until a meat thermometer reads 160 degrees, turning occasionally. Let stand 5 minutes before slicing. YIELD: 4 SERVINGS

ASPARAGUS HAM ROLLS 3 TO 4 CUPS ALL-PURPOSE FLOUR 2 TABLESPOONS SUGAR 1 PACKAGE (1/4 OUNCE) ACTIVE DRY YEAST 1 TEASPOON SALT 1/2 CUP FAT-FREE MILK 1/2 CUP WATER 2 TABLESPOONS CANOLA OIL 2 EGG WHITES, DIVIDED 1 EGG 1 POUND FRESH ASPARAGUS TRIMMED AND CUT INTO 1/2 INCH PIECES 1 BLOCK (4 OUNCES) REDUCED-FAT CHEDDAR CHEESE, CUT INTO 1-INCH CUBES 2 CUPS DICED FULLY COOKED LEAN HAM In a large mixing bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, water and oil to 120 degrees/ 130 degrees. Add to dry ingredients; beat just until moistened. Add one egg; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Cover let stand 15 minutes. Meanwhile, place 1/2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes. Drain. Divide dough into 24 pieces; roll each piece into a 5 in. circle. Place a few pieces of asparagus, a cheese cube and a tablespoon of ham in the center of each circle. Wrap dough around filling, pinching seams to seal. Place rolls, seam side down, 2 in. apart on baking sheets coated with nonstick cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Beat remaining egg white; brush over rolls. Bake at 350 degrees for 18-20 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers. YIELD: 2 DOZEN

STRAWBERRY BREAD Temperature: 350 Degrees Time: 1 hour and 20 minutes Serves: 2 loaves or 1 large bunt pan		ASPARAGUS CASSEROLE 1 BUNCH FRESH ASPARAGUS 1 CUP OF SHREDDED CHEESE 1 CUP OF GREEN PEAS 1 CAN OF CREAM OF CHICKEN SOUP 1/2 CUP MILK 4 BOILED EGGS, CHOPPED FINE BREAD CUBES, BUTTERED & TOASTED LINE BOTTOM OF CASSEROLE DISH WITH BREAD CRUMBS. MAKE LAYERS OF 1/2 THE ASPARAGUS, PEAS, EGGS AND CHEESE. POUR HALF THE SOUP AND HALF THE MILK OVER THIS. REPEAT LAYERS. TOP WITH BREAD CRUMBS, AND DOT WITH BUTTER. BAKE AT 350 DEGREES FOR ABOUT 20-25 MINUTES. _________________________________________________ BROCCOLI BALLS 2 BUNCHES FRESH BROCCOLI (COOKED) 3/4 CUP MELTED BUTTER 1/2 CUP CHEESE, GRATED 2 1/2 CUP PEPPERIDGE FARM HERB STUFFING MIX 1 TSP. GARLIC SALT 1/2 TEASPOON THYME 2 FINELY CHOPPED ONIONS 1/2 TSP. PEPPER 6 EGGS WELL BEATEN 1 TSP. ACCENT MIX ALL INGREDIENTS TOGETHER. MAKE SMALL BALLS AND COOK 20 MINUTES AT 350 DEGREES. MAKES 100 BALLS.
3 cups flour 4 eggs beaten 2 cups sugar 2 1/4 cups fresh strawberries mashed with 1/2 cup sugar	1 1/2 cups oil 1 1/4 cups pecans 1 tsp. baking soda 1 tsp. salt 3 tsps. cinnamon
Mix flour and spices together. Cream oil, sugar and eggs. Add flour mixture. Then stir in nuts and strawberries (lightly mashed). Bake in two loaf pans or one large bundt pan at 350 degrees for 1 hour and 20 minutes, or maybe a little longer for large pan. Can be sprinkled with confectioners sugar. YUMMY!!! Sharon Carter
FRIED EGGPLANT 1 PACKAGE "CONCORD FOODS" ONION RING OR MUSHROOM BATTER MIX 1 EGGPLANT (PEELED AND SLICED) FOLLOW DIRECTIONS ON BACK OF BATTER MIX, USING EGGPLANT. THIS IS SIMPLE AND DELICIOUS.   CHESTER ECHLIN EASY WAY STORE MANAGER 337 N. CLEVELAND		BAKED EGGPLANT 1 EGGPLANT BREAD OR CRACKER CRUMBS 1 OR 2 EGGS CUT EGGPLANT IN 1 INCH SLICES AND PEEL . ROLL IN BREAD CRUMBS AND COVER ALL AREAS WELL ROLL IN SEASONED BEATEN EGGS AND AGAIN IN THE CRUMBS. PLACE ON GREASED BAKING SHEET AND DOT GENEROUSLY WITH BACON DRIPPINGS. BAKE IN 350 DEGREE OVEN FOR ABOUT 1 TO 1 1/4 HOURS OR UNTIL CRUSTY AND DONE. CHESTER ECHLIN EASY WAY STORE MANAGER 337 N. CLEVELAND
Mixed Vegetable Casserole 2 c. water 1 c. broccoli florets 1c. cauliflower flowerets 1/2 c. sliced celery 2 c. sliced yellow squash (about 3 med.) 1(10 3/4 oz.) can cream of mushroom soup undiluted 1/2 c.(2 oz.) shredded sharp cheddar cheese 1/3 c. chopped onion 1/4 teaspoon pepper 2 TBSP crushed corn flakes   Bring water to a boil in a saucepan. Add broccoli, cauliflower, and celery; cover and cook 5 minutes. Add squash, and cook an additional 4 minutes or until vegetable's are crisp tender. Drain. Combine mushroom soup and next 3 ingredients. Add to vegetables; blend well. Spoon into a greased 1 1/2-quart casserole dish; sprinkle with crushed corn flakes. Bake at 350 degrees for 20 to 30 minutes or until hot. Yield: 4 to 6 servings. Mrs. Randy Throneberry Shelbyville, Tennessee		Tarragon-Pickled Peppers These aptly named pickled peppers offer an unusual touch of tarragon used as a pickling herb. It's a standard for corn, the tiny cucumbers pickled in the French style, but a little of the way for American pickles, especially those of peppers. Well, who knows what a gardener may plant in a different garden might come up with. These are good. If you don't have fresh tarragon, you can substitute dried. 1 Medium red bell pepper 1 Medium green bell pepper 1 Medium yellow bell pepper 1 Medium onion, thinly sliced 2 cloves garlic, slivered 1 tlbs fresh tarragon leaves or 1 tps dried 1 tlbs sugar 1 tlbs kosher or pickling salt 1 cup distilled white vinegar   Prepare 1 quart jar and lid for refrigerator canning. Stem, seed, and cut the peppers into 1 inch pieces or thin strips. Pack peppers, onion, garlic and tarragon into the jar. Combine the sugar, salt, vinegar and 2 cups of water in a non reactive saucepan and bring to a boil over medium heat. Pour the mixture over the peppers and set aside to cool. Cool. cap the jar, and store in the refrigerator. Let stand one week before serving. Will keep for up to 3 months. BARBARA RIEBEN MEMPHIS, TN

CHOCOLATE CREAM DESSERT 2 TBLS. PEANUT BUTTER 4 TBLS. HONEY 3 CPS. RICE KRISPIES 4-5 BANANAS 3 CPS. SKIM MILK 2 BOXES CHOCOLATE PUDDING (INSTANT & SUGAR FREE) 1 LG. CONTAINER COOL WHIP (LITE OR FAT FREE) MIX TOGETHER PEANUT BUTTER, HONEY AND RICE KRISPIES AND PRESS INTO BOTTOM OF 9 X 13 CORNING WARE OR PYREX DISH. SLICE LAYER OF BANANAS OVER CRUST. MIX PUDDING AND SKIM MILK UNTIL THICKENED. BLEND IN 1 CUP OF COOL WHIP. POUR THIS OVER BANANA LAYER. SPREAD REMAINING COOL WHIP OVER TOP AND REFRIGERATE.   CHARLOTTE JENKINS

STRAWBERRY DELIGHT 1 A FOOD CAKE 1 LG. CONTAINER COOL WHIP (LITE OR FAT FREE) 2 BXS. VANILLA PUDDING (INSTANT AND SUGAR FREE) 3 CPS. SKIM MILK 2 QTS. STRAWBERRIES (SLICED AND SWEETENED) (NUTRA SWEET) LAYER SLICED ANGEL FOOD CAKE IN A FAIRLY DEEP TUPPERWARE CONTAINER. POUR STRAWBERRIES OVER CAKE. MIX PUDDING AND SKIM MILK UNTIL THICKENED BLEND IN 1 CUP OF COOL WHIP. SPREAD THIS OVER STRAWBERRIES. TOP WITH REMAINING COOL WHIP AND REFRIGERATE.   CHARLOTTE JENKINS

 

 

7 MINUTE ASPARAGUS 1 TBSP. CORN OIL/ MARGARINE 2 TBSP. BLACK PEPPER 1/2 MEDIUM SIZED DICED ONION ASPARAGUS (6 STALKS PER PERSON) SCRUB ASPARAGUS GENTLY AND BREAK STALKS. THEY WILL SNAP WHERE TENDER PARTS START. USING LARGE SKILLET, COVER WITH WATER JUST ENOUGH TO LINE THE ENTIRE SURFACE. MELT MARGARINE IN THE WATER ALONG WITH THE DICED ONIONS. LAYER ASPARAGUS IN SKILLET AND SIMMER 7 MINUTES. ALLOW SIX STALKS PER PERSON. TOMMY SAMPLES JR. EASY WAY MANAGER 5251 WINCHESTER ____________________________________ BROCCOLI MOLD 1 (10oz) CAN BEEF CONSOMMÉ 1 BUNCH FRESH BROCCOLI (COOKED) 1 ENVELOPE PLAIN GELATIN, DISSOLVED IN 1/CUP COLD WATER 1-2 GRATED, HARD BOILED EGGS 1 TBSP. GRATED ONIONS 2 TSP. LEMON JUICE 1 PKG. SLIVERED ALMONDS 1 CUP MAYONNAISE HEAT CONSOMMÉ AND ADD COOLED SOAKED GELATIN. ADD OTHER INGREDIENTS. POUR INTO GREASED (WITH WESSON OIL) 1 1/2 QUART MOLD.

YELLOW SQUASH DRESSING   1 - 8" SKILLET OF CORNBREAD 3c - BOILED, DRAINED & MASHED YELLOW SQUASH 1c - CHOPPED ONION 1c - CHOPPED CELERY (BROWNED IN 1 STICK OF BUTTER/MARGARINE) MIX ALL OF THE ABOVE, SEASON TO TASTE WITH SAGE, SALT AND PEPPER. ADD 2 TO 3 CANS OF CREAM OF CHICKEN SOUP ( DO NOT DILUTE). MIX ALL OF THE INGREDIENTS, BAKE IN A 9" X 13" PAN FOR APPROX. 45 MINUTES TO 1 HOUR OR UNTIL DONE. LINDA SAMPLES TOMMY SAMPLES SR. EASY WAY MANAGER 4599 ELVIS PRESLEY BLVD.

EASY GREENS THIS CREAMY MIXTURE OF SPINACH, CHEESE, & BASIL MAKES AN UNFORGETTABLE SIDE DISH. (ESPECIALLY TO CHICKEN) 20 OUNCES FRESH SPINACH LEAVES 3/4 CUP FRESH BASIL 3/4 CUP WHOLE MILK RICOTTA CHEESE 2 TBSP. BUTTER 1 GARLIC CLOVE 1/4 CUP WHIPPING CREAM IN LARGE POT, BRING 2 CUPS WATER TO BOIL ; ADD SPINACH LEAVES & STIR UNTIL TENDER & BRIGHT GREEN (ABOUT 3 MINUTES). DRAIN, SQUEEZE OUT EXCESS WATER, TRANSFER SPINACH TO FOOD PROCESSOR, ADD BASIL & RICOTTA CHEESE TO SPINACH, BLEND UNTIL SMOOTH. COVER AND REFRIGERATE IF MAKING UP TO 8 HOURS AHEAD. MELT BUTTER IN HEAVY MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD GARLIC & SAUTÉ' UNTIL GOLDEN ABOUT 4 MINUTES. ADD SPINACH MIXTURE & CREAM. STIR UNTIL MIXTURE IS JUST HEATED THROUGH. SEASON W/SALT & PEPPER & SPRINKLE FRESH GRATED PARMESAN CHEESE ON TOP. ALAYNE' SIMPSON RODNEY SIMPSON EASY WAY MANAGER 615 W. POPLAR AVENUE

QUICK LUNCH   4 - ZUCCHINI, SLICED 2 - RIPE TOMATOES (DICED) 1 - YELLOW OR WHITE ONION 1/4c. - PEPPER JACK CHEESE 1/8TSP. - SUGAR 4TSP. BUTTER SLICE ZUCCHINI, MELT BUTTER & SAUTÉ' ZUCCHINI & ONIONS UNTIL TENDER, 12-15 MINUTES, ADD TOMATOES, SPRINKLE SUGAR AND CHEESE. SIMMER FOR 10-12 MINUTES. MAKES ABOUT 4 SERVINGS. ALAYNE' SIMPSON RODNEY SIMPSON EASY WAY MANAGER 615 W. POPLAR AVENUE

FREEZER COLESLAW   1 MEDIUM HEAD (GREEN) CABBAGE 1 GREEN PEPPER 1 CARROT SHRED CABBAGE, PEPPER, CARROT. MIX ALL THREE INGREDIENTS TOGETHER AND PLACE IN A CONTAINER OF COLD WATER. LET THIS MIXTURE STAND IN WATER FOR (1) HOUR. DRAIN OFF THE WATER AND SQUEEZE OUT ANY EXCESS WATER FROM THE CABBAGE MIXTURE. COMBINE 2 CUPS SUGAR 1 CUP REGULAR STRENGTH VINEGAR 1/4 CUP WATER 1/4 TEASPOON CELERY SEED 1/4 TEASPOON MUSTARD SEED BRING SUGAR, VINEGAR, WATER, CELERY SEED, AND MUSTARD SEED TO A BOIL. REMOVE FROM HEAT AND LET COOL . POUR COOLED MIXTURE OVER SHREDDED CABBAGE MIXTURE AND PUT INTO FREEZER CONTAINERS AND FREEZE. YOU WILL NEED TO TAKE THE COLESLAW OUT OF THE FREEZER AT LEAST ONE HOUR BEFORE YOU PLAN TO SERVE IT. IT IS EXCELLENT AND WE LOVE IT! SPECIAL NOTE!! THIS RECIPE IS VERY EASY TO MAKE AND I LIKE TO MAKE SEVERAL BATCHES AHEAD AND PLACE IN THE FREEZER TO USE FOR SPECIAL OCCASIONS OR WHEN I NEED ANOTHER VEGETABLE WITH SHORT NOTICE. DEBORAH PORTER

7 LAYER SALAD 1 HEAD OF ICEBERG LETTUCE 4 EGGS DICED 1/2 CUP PEPPERS 1 LARGE RED ONION 1 CUP CELERY 1 PKG. FROZEN PEAS (UNCOOKED) 1 PKG HAM COVER WITH 2 CUPS SALAD DRESSING SPRINKLE WIT 2 TABLESPOONS OF BROWN SUGAR AND 4 OUNCES SHREDDED CHEESE.   GRANDMA SIMPSON RICHARD SIMPSON EASY WAY MANAGER 5905 STAGE  ____________________________________ BROCCOLI & RICE CASSEROLE 2 BUNCHES FRESH BROCCOLI (COOKED) 1 CAN CREAM OF MUSHROOM SOUP 1 1/2 CUPS COOKED RICE GRATED SHARP CHEESE 1/4 CUP CHOPPED ONION 1/4 CUP CELERY DICED 1/8 CUP COOKING OIL 1 CAN WATER CHESTNUTS, SLICED 1/4 CUP MAYONNAISE BREAD CRUMBS SAUTÉ' ONION IN OIL AND ADD BROCCOLI THAT HAS BEEN COOKED. LET MIXTURE COOL. THEN ADD RICE AND CREAM OF MUSHROOM SOUP. PUT IN BAKING DISH; COVER WITH BREAD CRUMBS AND GRATED CHEESE. BAKE IN A MODERATE OVEN FOR ABOUT 20 MINUTES.   _____________________________________ BAKED ZUCCHINI 3 CUPS RAW ZUCCHINI SLICED 1/4 INCH THICK 1/2 TSP. SALT 1 (4oz) JAR PIMENTOS, DICED 1 1/2 CUPS SODA CRACKER CRUMBS 1 CUP MILK 3 EGGS 2 CUPS SHREDDED CHEDDAR CHEESE 1/2 CUP BUTTER, MELTED MIX ALL INGREDIENTS. POUR INTO GREASED 2 QUART CASSEROLE DISH. BAKE UNCOVERED IN SLOW 300 OVEN 30-40 MINUTES, UNTIL GOLDEN BROWN.

ROASTED LEEK SALAD 4 LEEKS ( 1 INCH THICK), TRIMMED GREEN STALKS DISCARDED, WASHED 1 TBSP. OLIVE OIL 1 1/ 2 TBSP. FRESH LEMON JUICE 1/4 CUP PITTED SLICED KALAMATA OLIVES 1/4 TSP. CRUSHED DRIED OREGANO 1/4 TSP. FRESHLY GROUND BLACK PEPPER BRUSH LEEKS WITH OIL. PLACE ON OILED BAKING SHEET. ROAST IN OVEN AT 450 DEGREES UNTIL TENDER AND BROWNED, 20 TO 30 MINUTES. TURN OVER HALFWAY THROUGH COOKING TIME TO BROWN BOTH SIDES. REMOVE FROM OVEN. PLACE LEEKS ON PLATTER. IF DESIRES, SLICE LENGTHWISE IN HALF. ADD LEMON JUICE, OLIVES, OREGANO AND PEPPER. STIR GENTLY. SERVES 2. __________________________________________ NUTRITION RESEARCHERS ARE INVESTIGATING COMPOUNDS IN LEEKS THAT MAY PROTECT PEOPLE AGAINST CANCER CAUSING AGENTS IN THE BODY, HELP LOWER CHOLESTEROL AND FIGHT PARASITES.

ZESTY STEAMED CARROTS AND RED POTATOES 1 LB. UNPEELED RED POTATOES (ABOUT 4) 3 TO 4 MEDIUM (1/2 LB) GRIMMWAY CARROTS, PEELED, CUT INTO 1/4" DIAGONAL SLICES 2 TBSP. CHOPPED GREEN ONIONS 2 TBSP. CHOPPED PARSLEY 1 TBSP. MARGARINE, MELTED 1 TSP. DIJON MUSTARD SALT (OPTIONAL) AND PEPPER TO TASTE PLACE A STEAMER RACK IN A 4-QUART SAUCEPAN OVER 1 INCH WATER ( WATER SHOULD NOT TOUCH BOTTOM OF RACK). BRING WATER TO BOIL. ARRANGE POTATO SLICES N BOTTOM OF STEAMER. COVER AND STEAM FOR 10 MINUTES. ADD CARROT SLICES;COVER AND STEAM UNTIL VEGETABLES ARE JUST TENDER, ABOUT 7 TO 10 MINUTES LONGER. REMOVE VEGETABLES TO SERVING BOWL. ADD REMAINING INGREDIENTS; TOSS GENTLY TO COAT EVENLY. MAKES 4 SERVINGS (ABOUT 2 1/4 CUPS). NUTRITIONAL ANALYSIS PER SERVING: 134 CALORIES, 3G PROTEIN, 29G CARBOHYDRATE, 1G FAT, 55 MG SODIUM. RECIPE PROVIDED BY GRIMMWAY FARMS.

SOUTHERN FRIED OKRA 1 1 LB. FRESH OKRA, CUT 1 INCH PIECES 1 LG. GREEN TOMATO, DICED 1 MED. ONION CHOPPED 1 CLOVE GARLIC, MINCED ( OPTIONAL) 1 JALAPENO PEPPER HALVED & SLICED (REMOVE SEEDS IF TOO HOT) 2 EGGS BEATEN 1/4 TEASPOON SALT 1/4 TEASPOON BLACK PEPPER 1/2 CUP MILK 1 CUP CORNMEAL 1/4 CUP VEGETABLE OIL COMBINE OKRA, TOMATO, ONION, GARLIC, & JALAPENO IN LARGE BOWL. IN SEPARATE BOWL COMBINE EGGS, SALT, PEPPER, MILK. POUR EGG MIX OVER VEGGIES AND TOSS TO THOROUGHLY COAT. GRADUALLY ADD CORNMEAL UNTIL MIXTURE ON THE OKRA AND AT THE BOTTOM OF THE BOWL IS SOAKED UP. CONTINUE TO TOSS TILL INGREDIENTS ARE EVENLY MIXED. MIXTURE WILL HAVE A GOOEY CONSISTENCY. HEAT OIL IN 10 INCH SKILLET OVER MEDIUM HEAT UNTIL HOT. OIL IS READY WHEN A DASH OF CORNMEAL SIZZLES. SPOON MIXTURE EVENLY IN SKILLET. REDUCE HEAT TO MED. LOW. COVER AND FRY TILL UNDERSIDE GOLDEN BROWN, 10-15 MINUTES. THE INVERT ON PLATE AND SLIDE OTHER SIDE UP INTO SKILLET AND COOK UNCOVERED 5-8 MINUTES UNTIL GOLDEN BROWN. REMOVE FROM SKILLET TO PAPER TOWELS TO DRAIN EXCESS OIL. SERVE HOT. YIELD: 6 SERVINGS

OKRA ITALIANO 4 ITALIAN TOMATOES, CHOPPED 2 GREEN BELL PEPPERS, CHOPPED 1 ONION, SLICED 1 LB. OKRA, SLICED 1 BAY LEAF 1/2 TSP. BASIL 1/2 TSP. OREGANO 1/2 TSP. GARLIC POWDER 1 1/2 CUP CROUTONS COMBINE PEELED, CHOPPED ITALIAN TOMATOES, CHOPPED GREEN BELL PEPPERS, SLICED ONION, SLICED OKRA, BAY LEAF, BASIL, OREGANO, AND GARLIC POWDER. SIMMER FOR 15 MINUTES IN A SKILLET, OR UNTIL THE ONION IS TENDER; STIRRING FREQUENTLY. REMOVE THE BAY LEAF AND SPRINKLE WITH CROUTONS. YIELD: 6 SERVINGS ---------------------------------------------------------------------------

 

LEMONY CHICKEN-OKRA SOUP 2 1/2 LB. TYSON FRESH WHOLE CHICKEN 2 TBSP. LEMON JUICE 6 CUPS CHICKEN BROTH 1 ONION CHOPPED 3 TOMATOES, PEELED AND CHOPPED 1 CAN (6 OZ) TOMATO PASTE 2 CUPS OKRA SLICED 1/3 CUP RICE 2 TSP. SALT 1/4 TSP. PEPPER 1/2 TSP. CAYENNE PEPPER 1 TSP. TURMERIC CUT UP CHICKEN. RUB LEMON JUICE OVER THE CHICKEN PIECES. IN A LARGE KETTLE WITH CHICKEN BROTH, ADD THE CHICKEN AND BRING TO A BOIL. REDUCE THE HEAT AND COOK SLOWLY, COVERED FOR 12 MINUTES. TO THE KETTLE, ADD CHOPPED ONION,CHOPPED TOMATOES, TOMATO PASTE, SLICED OKRA, RICE, SALT, PEPPER, CAYENNE PEPPER, AND TURMERIC. CONTINUE TO COOK SLOWLY FOR ABOUT 30 MINUTES, OR UNTIL THE CHICKEN AND RICE ARE TENDER. REMOVE THE CHICKEN PIECES AND DEBONE. CUT THE MEAT INTO SMALL PIECES AND RETURN TO HEAT THROUGH. YIELD: 6 SERVINGS

STEWED OKRA & TOMATOES 3 LBS. OKRA SLICED 1/2 CUP BACON DRIPPINGS 2 CUPS CHOPPED ONION 1 CLOVE GARLIC, MINCED 1 BAY LEAF 1 TSP. SALT 1/4 TSP. THYME 1/2 TSP. TABASCO 1/2 TSP. BLACK PEPPER 1/2 LB. BACON, FRIED CRISP 2 LBS. RIPE TOMATOES, DICED & CRUMBLED SAUTÉ' OKRA IN BACON DRIPPINGS, STIRRING FREQUENTLY UNTIL ALL ROPINESS IS GONE, ADD ONIONS, GARLIC AND BAY LEAF AND COOK UNTIL ONIONS ARE TENDER, ABOUT 15 MINUTES. ADD THYME, SALT, PEPPER, AND TABASCO. COOK OVER MEDIUM HEAT FOR 30 MINUTES. SERVE GARNISHED WITH CRUMBLED BACON. YIELD: 6 SERVINGS

 

FRESH TOMATO SALAD WITH ONIONS,FETA, AND OLIVES 5 RIPE LARGE TOMATOES 1 SMALL RED ONION, THINLY SLICED 1/4 CUP EXTRA-VIRGIN OLIVE OIL 1 TABLESPOON BALSAMIC VINEGAR 4 OUNCES FETA CHEESE, CRUMBLED 1/4 CUP PITTED BLACK OLIVES 1 TABLESPOON CHOPPED FRESH PARSLEY ARRANGE TOMATOES ON PLATTER. TOP WITH ONION SLICES. DRIZZLE OIL AND VINEGAR OVER. SPRINKLE WITH SALT AND PEPPER. LET STAND AT ROOM TEMPERATURE AT LEAST 1 HOUR. SPRINKLE WITH CHEESE, OLIVES, AND PARSLEY OVER SALAD AND SERVE. SERVES 6

COLD AVOCADO SOUP A SMOOTH AND CREAMY CHILLED SOUP, WITH A HINT OF SHERRY AND A DASH OF HOT PEPPER SAUCE TO LIVEN THINGS UP. 4 MEDIUM AVOCADO'S, PEELED PITTED, & QUARTERED 2 14 1/2-OUNCE CANS LOW SALT CHICKEN BROTH 2/3 CUP WHOLE MILK 2 SHALLOTS, CHOPPED 2 TABLESPOONS DRY SHERRY 1/2 TEASPOON HOT PEPPER SAUCE SOUR CREAM, CHOPPED FRESH CHIVES WORKING IN BATCHES, BLEND AVOCADO'S, CHICKEN BROTH, *CUP MILK, CHOPPED SHALLOTS, 2 TABLESPOONS SHERRY AND HOT PEPPER SAUCE IN BLENDER UNTIL MIXTURE IS SMOOTH. SEASON SOUP TO TASTE WITH SALT AND PEPPER. COVER AND REFRIGERATE UNTIL COLD. CAN BE MADE 6 HOURS AHEAD. KEEP REFRIGERATED. LADLE SOUP INTO BOWLS. SPOON DOLLOP OF SOUR CREAM ATOP SOUP. GARNISH WITH CHIVES AND SERVE. SERVES 6

 

ZESTY BELL PEPPER SLAW THIS RECIPE CAN BE PREPARED IN 45 MINUTES 1/4 MEDIUM HEAD CABBAGE 1/2 SMALL RED BELL PEPPER 1/2 SMALL YELLOW BELL PEPPER 2 SCALLIONS 3 TABLESPOONS MAYONNAISE 1 TABLESPOON PLAIN YOGURT 1 TABLESPOON CIDER VINEGAR A PINCH CAYENNE, OR TO TASTE 2 TABLESPOONS SHREDDED FRESH BASIL LEAVES COARSELY CHOP CABBAGE, BELL PEPPERS, AND SCALLIONS. IN A BOWL WHISK TOGETHER MAYONNAISE, YOGURT, VINEGAR, AND CAYENNE. ADD VEGETABLES, BASIL, AND SALT AND PEPPER TO TASTE AND TOSS WELL. CHILL SLAW, COVERED, 20 MINUTES. SERVES 2 GENEROUSLY,