Fruit and Vegetable Recipes -The Barren County Regional Farmers' Market

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Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

Horseradish and Lettuce

Chicken with Horseradish Bbq Sauce

6 lb chicken pieces
1/2 c fresh lemon juice
1/2 c ketchup
4 drops of hot pepper sauce
salt and pepper
1 c butter
1/2 c cider vinegar
2 ts Worcestershire sauce
1/3 c prepared horseradish

Combine all ingredients in a non
aluminum sauce pan and bring just
to a boil. Lower heat immediately
and simmer 15 minutes. Makes about
1 1/2 cups. Lightly brush barbecue
sauce on chicken. Do not let chicken
burn while barbecuing.

Roasted Beef with Horseradish Cream

1/4 c oil
2 tb cider vinegar
1 ts salt
1 ts pepper
1 tb prepared horseradish
1 ts garlic, minced
1/4 c chopped fresh parsley
3 1/2 lb beef chuck roast
1/2 c sour cream
1/2 c mayonnaise
1/4 ts salt
1/4 ts pepper
1 tb prepared horseradish
1 ts lemon juice
1 ts dijon mustard
1/4 c fresh parsley

In dutch oven, stir together all
marinade ingredients except
roast. Place roast in marinade;
turn to coat all sides with
marinade. Cover; refrigerate over-
night. Heat oven to 350. Bake roast
in marinade for 1 1/2 to 2 hours
or unti roast is fork tender.
Meanwhile, in small bowl, stir
together all horseradish cream.
Cover, refrigerate unti ready
to serve. Serve over carved roast.

Horseradish Cheese Spread

1 lb processed cheese, cut into cubes
1 c mayonnaise
1/2 c grated horseradish
assorted crackers

Melt cheese in the top of a double
boiler or microwave. Stir in mayon-
naise and horseradish. Pour into a small
crock or ceramic bowl. Chill.

Bacon Horseradish Dip

1 c mayonnaise
1/4 c bacon bits
1 c sour cream
1/4 c horseradish

Stir all ingredients until well
mixed. Cover, chill. Makes 2 cups.

Salmon Steaks With Horseradish Crust

2 3/4-inch thick salmon steaks
2 tb butter, melted
1/4 c dry white wine
1/2 c coarse dry bread crumbs
2 tb well-drained bottled horseradish
1 scallion, minced

Arrange the salmon steaks in a
buttered flameproof baking dish
just large enough to hold them in
one layer, brush them lightly with
some of the butter, and season them
with salt and pepper. Pour the wine
around the steaks and broil the steaks
under a preheated broiler about 4
inches from the heat for 4 to 5 minutes,
or until they are almost cooked
through. While the steaks are cooking,
stir together well the remaining butter,
bread crumbs, horseradish and scallion.
Pat the crumb mixture evenly on the
steaks, and broil the steaks for 2
to 4 minutes more, or until they are
just cooked through and the crumbs are
golden. Yield: 2 servings.

Ham And Potato Patties
      W/ Horseradish Sauce

2 c mashed potatoes, cooled
2 c ham, finely diced
1/2 c cheddar cheese, shredded
1/4 c scallions, sliced
1/4 ts salt
2 ts vegetable oil
1/2 c sour cream
2 ts prepared horseradish
2 ts prepared grainy mustard
1/4 ts ground black pepper

Mix patties ingredients in a medium bowl.
Form into eight 1/2-inch-thick patties.
Heat 1 tsp. oil in each of 2 medium
nonstick skillets. (If you don't have 2
skillets, cook patties in 2 batches and
cover the first batch to keep patties
warm). Add 4 patties to each pan and
cook over medium heat, turning patties
over 2 or 3 times until golden brown,
about 5 minutes. Meanwhile, stir sauce
ingredients in a small bowl until
blended. Serve with patties.

Ham And Horseradish Stuffed Eggs

6 hard-cooked eggs
3 tb mayonnaise
1/2 c minced cooked ham
1 ts coarse-grained mustard
1 1/2 ts drained bottled horseradish
1/2 ts fresh lemon juice
cayenne to taste

Cut a paper-thin slice off both ends
of eggs and halve eggs crosswise. Force
yolks through a sieve into a bowl (or
mash with a fork) and stir in remaining
ingredients and salt and pepper to
taste. Transfer filling to a pastry
bag fitted with a large decorative
tip and pipe into whites, mounding it.
The stuffed eggs may be made 6 hours
ahead and chilled, covered.

Horseradish Biscuits

2 c bisquick baking mix
2/3 c milk
1/3 c prepared horseradish, drained
1 tb italian seasonings
1 ts onion powder
1/3 c grated parmesan cheese

Heat the oven to 450 degrees F. Mix
all of the above ingredients together
and drop by spoonfuls onto a greased
cookie sheet. Bake about 10-12 minutes
until brown.

Horseradish Stuffed Baked Potatoes

4 baking potatoes, scrubbed
2/3 c sour cream
2 tb plus 2 tsp prepared horseradish
4 tsp margarine
1 tb plus 1 tsp chives

Preheat oven to 400oF. Pierce potatoes
several times with a fork. Bake about
1 hour, or until crisp outside and cooked
through. Transfer to a baking sheet and
cool 5 minutes. Cut off top third of
potatoes. Scoop out potato from bottoms
into a bowl, leaving 1/4 inch thick
shell. Scoop potato from tops and add
to same bowl. Discard tops. Mash potato
with half the sour cream, half the horse-
radish and margarine. Season with salt
and pepper to taste. Spoon into potato
shells, dividing equally. Place potatoes
in baking pan and bake about 20 minutes,
or until heated through and golden brown.
Mix remaining sour cream and horseradish
in a bowl. Spoon sour cream topping on
each and sprinkle with chives.


Spicy Beef Lettuce Cups

12 oz boneless sirloin, trimmed
2 tb soy sauce
1 1/2" piece ginger root, peeled, grated
1 garlic clove, crushed
2 pinches five spice powder
1 ts chili sauce
2 tb oil
6 green onions, sliced diagonally
1 sm red bell pepper, seeded, diced
1/2 ts cornstarch
1 ts water
8 crisp lettuce cups, chilled
fresh parsley sprigs (opt)

Cut steak in very thin slivers and
place in a bowl. Add soy sauce,
ginger, garlic, Five Spice Powder
and refrigerate 1 hour, stirring
occasionally. Heat oil in a skillet
or wok. Add onions and red pepper;
stir-fry 1 minute. Add beef mixture
to onion mixture and stir-fry 2-3
minutes. In a custard cup, blend
cornstarch and water until smooth;
add to beef mixture. Cook 1 minute,
stirring constantly. Spoon beef
mixture into lettuce cups. Garnish
with parsley sprigs, if desired.

Dandelion and Lettuce Salad

1 head lettuce
1 pt dandelion greens
4 small onions
1/2 bell pepper, green
2 md tomatoes
2 eggs, hard boiled, sliced
1/3 lb swiss cheese
salt & pepper
3 tb olive oil
4 tb vinegar

Cut lettuce, dandelion, onions, pepper
and cheese into small pieces. Add
salt and black pepper. Mix well. Add
the olive oil and vinegar. Mix thoroughly,
then add the tomatoes cut in quarters,
and the eggs. Mix lightly so tomatoes
and eggs will not be mashed or broken.


Chinese Pork-Lettuce Rolls

2 heads boston lettuce
6-8 dried chinese mushrooms
8 oz waterchestnuts, canned
1/2 c bamboo shoots
1 lb ground pork
1 egg
1 1/2 tb soy sauce
4 ts cornstarch
3/4 c chicken broth
1/2 ts salt, or to taste
1/4 c oil
1 c celery, minced

Black mushrooms are optional. If using,
soak in boiling water for 30 minutes,
drain, cut off stems, and chop. Wash
lettuce, dry, and arrange 16-20 of the
largest leaves on a serving plate, then
refrigerate. Use head lettuce if Boston
lettuce is not available. Mince the
waterchestnuts and bamboo shoots; add
to drained mushrooms. Set aside. Mix
together the pork, slightly beaten egg,
soy sauce and 3 teaspoons of the cornstarch.
Set aside. Combine 1/2 cup broth and salt.
Add remaining 1 teaspoon cornstarch to
the remaining 1/3 cup broth, blend well.
Heat a wok or heavy skillet; add oil to
the hot skillet. Add pork mixture and
cook, stirring constantly, about 5 minutes.
Add mushroom mixture; cook, stirring
constantly, 2 minutes. Stir in broth
mixture and the cornstarch mixture.
Add celery and stir until celery is
heated through. If celery is minced fine
enough, it won't need any further cooking
time. Place meat on a serving dish. To
serve, let each guest fill a lettuce
leaf with pork and roll the leaf. This
is to be eaten with the fingers.


Fish Baked In Lettuce Leaves

1 head romaine lettuce
1 1/2 lb fish fillets; * see note
1 c fresh parsley, finely chopped
1 c chopped onions
1 carrot, grated
1/2 c white wine or broth
black pepper, to taste

* Use sole, flounder, or red snapper for
this recipe. You will need 2 fillets of
3/4 pound each, and about 3/4-inch thick.
Remove and wash 8-10 large leaves from the
romaine lettuce or use other green lettuce
leaves. Line the bottom and sides of a
baking dish with leaves, allowing the
leaves to hang over edge of dish. Place 1
fillet into dish; cover with onion, carrot
and parsley or chervil. Sprinkle with black
pepper. Place the second fillet on top of
the first. Fold the ends of the lettuce
leaves over top fillet. Add wine to the
dish. Cover dish tightly with foil and
bake for 15 minutes in preheated 400-degree
oven. Remove foil, fold back the lettuce
leaves and serve immediately. Serve the
lettuce leaves also if you wish.

Bangja Gui
     (Barbecued Beef In A Lettuce Wrap)

1 1/4 lb sirloin or rib steak
1/2 ts salt
1 tb sesame oil
1/4 ts black pepper
4 scallions, white part only, sliced
3 tb soy sauce
2 ts sesame oil
1 ts hot red chili powder
1 ts sugar
1 tb toasted sesame seeds
10 lg lettuce leaves
3 garlic cloves, sliced thin

Cut the steak into thin slices 3 inches
long and 2 inches wide. This can be
done easily if the steak is half frozen.
Mix the steak with salt, 1 tablespoon
sesame oil and the pepper; put seasonings
into the meat. Set aside for 15 minutes.
Soak the scallion slices in ice water
for 15 minutes. Drain well. Mix together
the soy sauce and the remaining 2 teaspoons
sesame oil and toss this with the scallion
slices. Set aside. Mix the chili powder,
sugar and sesame seeds together. Rub this
seasoning on the inside curl of the
lettuce leaves. Set aside. Grill the
steak for 1 to 3 minutes for rare, medium,
or well done, according to taste, over
charcoal or in a gas or electric broiler.
Take 1 lettuce leaf, put several slices
of steak in the center, add about 1
tablespoon of the seasoned scallions, a
sliver or two of garlic, fold the lettuce
over the steak and eat.
Serve with rice.

Bacon-Lettuce-Mozzarella-And Tomato Salad

1 16 ounce bottle vinaigrette
1/3 c lime juice
8 oz mozzarella cheese, cut into
     1/4" thick slices
1 unsliced french or
     italian bread loaf
1 lg head bibb lettuce
6 plum tomatoes, cut into
     1/4" thick slices
12 thick bacon slices,
     cut into thirds; and cooked

Stir together vinaigrette and lime juice.
Place cheese sliced in a 13x9 inch
baking dish; drizzle with 1 cup vinaigrette
mixture, and set remaining vinaigrette
mixture aside. Let cheese stand 20 minutes.
Slice top one-fourth off bread loaf. Scoop
out bread, leaving a 1 inch thick shell.
(Reserve top and center for other uses.)
Place shell on a baking sheet, and brush
inside evenly with 1/2 vinaigrette mixture.
Bake at 400oF for 12 to 15 minutes or until
golden; cool. Line bread bowl with lettuce.
Fill with tomato and cheese; top with
bacon. Serve with remaining vinaigrette

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

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