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Post by heavyhitterokra on Jul 9, 2020 20:30:22 GMT -6
While rifling through one of my Grandma Fannie's old cookbooks, I found this handwritten recipe.In the top corner, there is a note that says; "Taken from August 13th, 1985 issue of Capper's Weekly."
The recipe is as follows:YELLOW SQUASH CASSEROLE This will make 2 large casseroles. I usually freeze one for later.
6 cups of diced yellow squash 1 pound of browned hamburger 1 medium onion 1 cup of cooked rice 1 tsp oregano 1/2 tsp garlic salt 1 cup cottage cheese 1 cup of undiluted mushroom soup 1 cup of grated cheese
Cook squash for 2 or 3 minutes. Put half in each baking dish. Brown hamburger with diced onion. Add rice, oregano, and garlic salt. Layer over the squash, and add cottage cheese. Add remaining squash and pour mushroom soup over the top. Sprinkle cheese over the top of soup. Bake in oven at 350 degrees for 35 to 40 minutes.
Serve hotMrs. Earl Bunch Lebanon,Oregon
Reading these old recipes reminded me of how much Grandma made use of her garden in daily cooking and that made me realize there were not many garden vegetable recipes posted on the Green Country Seed Savers website. What good are veggies if there is not practical knowledge of how to put them to use? For that reason, I decided to post a new thread here, in hopes that others would follow suit by posting their tried and true recipes here as well.
Good, family recipes provide food for the soul, as well as the occasional trip down memory lane.
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Post by heavyhitterokra on Aug 1, 2020 20:31:06 GMT -6
This recipe is from the New York Times.
This Summer's #1 Zucchini Recipe: Seared Zucchini with Olive Oil and Parmesan.
INGREDIENTS
3 tablespoons olive oil
Kosher salt
1 ½ pounds baby zucchini or summer squash (or use regular zucchini on the smaller side), ends trimmed and halved lengthwise
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, cut into 4 pieces
2 ounces freshly grated Parmesan or Grana Padano cheese
¼ cup torn basil or mint leaves, or a combination
Flaky sea salt (optional)
PREPARATION
Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky sea salt, if you so wish.
Enjoy!
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Post by heavyhitterokra on Oct 18, 2020 11:57:45 GMT -6
Since my Old Timey Cornfield Pumpkin seedlings were decimated by deer this Spring and had to be replanted in June (a month in which we received no rain) my harvest consisted mostly of tiny specimens, no larger than cantaloupes. For that reason, and the fact that they are so good to eat, I treated them as I would a butternut squash and applied the following recipe. Spicy Butternut Squash Pasta with Spinach INGREDIENTS: Kosher salt3 tablespoons olive oil, plus more for serving1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)1 tablespoon ground cumin (see Tip)½ teaspoon red-pepper flakes, plus more as needed1 pound penne or other tubular pasta1 cup low-sodium vegetable broth (or water)¾ cup grated Parmesan3 packed cups baby spinach1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks1 jalapeño, sliced into rounds⅓ cup flat-leaf parsley and tender stems, roughly choppedDirections:Bring a large covered pot of heavily salted water to a boil.Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering.
Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.)
Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn’t stick together.
When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky.
Season the squash to taste, keeping in mind that salty Parmesan will be added soon.Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine.
Stir in the spinach one handful at a time until it shrinks down a little.Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes.
Drizzle with olive oil, top with parsley and serve.Tip:If you have a preferred curry powder, then you can use 1 to 3 teaspoons of that (according to taste) in place of the cumin and red-pepper flakes.Recipe, courtesy of the new York Times.
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Post by heavyhitterokra on Dec 15, 2020 23:57:05 GMT -6
!Woo-Hoo! Old-Timey Cornfield Pumpkin Smoothies! THESE WERE ABSOLUTELY WONDERFUL! Tonight, we were butchering a large Old-Timey Cornfield Pumpkin and were brainstorming for imaginative, new, ways to use the flesh, other than making another batch of Atole or just more pumpkin pies. That's when my wife thought of using the surplus pumpkin to make a new kind of smoothie we had not thought of before. THE PUMPKIN SMOOTHIES WERE AWESOME! AND VERY EASY TO MAKE.
We had some frozen blueberries that we had put up during the summer months, some peach freezer jam that was getting on toward two-years old, some aging apples that needed to be used up before they went even mushier than they already had, some slightly over-ripe bananas, some farm-raised honey, a little bit of dried Roselle, some orange zest, cinnamon, and lots of Old-Timey Cornfield Pumpkin flesh on hand.
So, she proceeded to cube up: 2 cups of fresh OTCF pumpkin flesh, 1 apple, peeling and all, but with all the seeds removed. 1 cup of frozen Blueberries, and about one cup of peach freezer jam, 1 cup of banana Just a dash of cinnamon A drizzle of honey
This drink turned out wonderfully chunky, rich, and creamy-smooth, with many interesting textures ... Chopped pecans, walnuts, or peanuts, could have been added, had we thought of it in time. The final product reminded me of summer in a drinking glass. Summer was full of fresh and delicious textures. It was a time when our food was not always mushy and bland because winter is not normally known for garden fresh fruits and veggies.
Just another reason to grow and store Old-Timey Cornfield Pumpkins.
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Post by macmex on Dec 17, 2020 19:18:09 GMT -6
Sounds fabulous! We had pumpkin soup this evening, made with OTCP, onion, garlic, parsnip, homegrown chicken, ginger, salt and pepper. We ate it with homemade, fresh sourdough bread.
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Post by heavyhitterokra on Dec 18, 2020 3:10:54 GMT -6
Sounds great! And a good way to stay warm too!
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raf
New Member
Posts: 42
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Post by raf on Jan 1, 2021 8:38:14 GMT -6
We make roti (or a facsimile of roti) with winter squashs.
Cook & mash winter squash Drain well add equal parts squash & flour, knead well we add garlic powder & other spices to taste divide into golf ball sizes
roll out thinly & cook on a hot skillet
it's a flat bread
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Post by macmex on Jan 1, 2021 10:31:56 GMT -6
I'm going to have to try this. Sounds like a very good, very different way to use squash.
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Post by heavyhitterokra on Jan 4, 2021 17:24:48 GMT -6
Thanks, for the new recipe!
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Post by heavyhitterokra on Feb 15, 2021 13:51:41 GMT -6
Winter Squash and Mushroom Curry Courtesy of New York Times INGREDIENTS
3 tablespoons vegetable oil 10 ounces butternut or other winter squash, peeled and cut into 1/2-inch pieces Kosher salt and black pepper 1 or 2 small green chiles, such as jalapeño or serrano 3 medium shallots or 1 small onion, finely diced ½ teaspoon black mustard seeds ½ teaspoon cumin seeds Handful of fresh or frozen curry leaves (optional) 2 garlic cloves, minced 1 teaspoon ground coriander Pinch of ground cayenne ½ teaspoon ground turmeric 1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick ¾ cup coconut milk 2 tablespoons lime juice Cilantro sprigs, for garnish
PREPARATION
Step one: In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
Step two: Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
Step three: Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
Step four: Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
Step five: Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
Step six: Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.
Step back and enjoy your hot meal. This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It’s also vegan, and perfect for a cold Winter's evening.
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Post by chrysanthemum on Jun 13, 2021 13:45:53 GMT -6
I’m posting a link here to our family’s favorite pumpkin soup recipe. We often make it with butternut squash and serve it at Thanksgiving. It’s good both with and without the relish, but the relish really makes it out of this world. www.foodnetwork.com/recipes/rachael-ray/pumpkin-soup-with-chili-cran-apple-relish-recipe-2273245I first encountered the soup years ago when I was a school teacher at a small Christian school. Some students organized a holiday dinner for the teachers at a family’s home, and they cooked and served this soup as the appetizer. Everyone enjoyed the soup so much that there were so many requests for recipes that they ended up printing out copies and handing them out at the door as we left for the evening.
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Post by macmex on Jun 13, 2021 19:40:53 GMT -6
That recipe looks delicious!
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Post by heavyhitterokra on Jun 17, 2021 17:54:20 GMT -6
Thanks, chrysanthemum,
That soup recipe sounds great! We make a lot of soup in the Fall of the year and pumpkin is a thing that's hard to use up in large quantities. The recipe you posted above will come in handy for that.
Maybe, someday, we'll have enough recipes posted on this site to put together a cookbook page from the culmination of all the ideas you guys send in.
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Post by heavyhitterokra on Dec 7, 2021 22:52:53 GMT -6
Pie In a Can! Every time I make a pumpkin pie (which is often this time of year) I end up with more filling than will fit inside a pie shell. Today, I got the idea of peeling the paper label off of the evaporated milk can, pouring the leftover filling inside, and baking the leftover filling alongside the pumpkin pie.
It had a different bake time than the pie did, because it was a different size, but it turned out great. Being how pumpkin pie keeps really well and has such a stable texture, I'll bet pie in a can would be a very good thing to take along on a winter wood cutting trip, a hiking trip, a Fall fishing trip, a hunting trip, or any time you need something nutritious, filling, and easy to tote. Just snap a piece of plastic wrap over the top of the can and fasten a spoon to it with a strong rubber band.
If you have children at home, I imagine they'd love to have pie in a can as a treat to eat while waiting for the main pie to be served on Thanksgiving Day.
Now that I know how easy it is to fix, I might start baking several of them to take outdoors on snow sledding days. Sure would beat a cold can of sardines and pack of stale crackers. (I've eaten worse).
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