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

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

Potatoes and Pumpkins
POTATOES

Baked Potato Spears

3 lg baking potatoes
1/4 c salad dressing
onion salt
pepper

Scrub the potatoes and cut them lengthwise
into thick slices, then cut the slices into
thick strips. Brush the strips with the
salad dressing. Place on a greased 15 1/2 X
10 1/2-inch jelly roll pan and season to
taste with the onion salt and pepper. Bake
in a preheated 375 Degree F for 50 minutes
or until tender and golden brown.

Cheddar Baked Potato Slices

1 can cream of mushroom soup
1/2 ts paprika
1/2 ts pepper
4 med baking potatoes,
      cut into 1/4" slices
1 c shredded cheddar cheese

In small bowl, combine soup, paprika and
pepper. In greased 2 qt oblong baking dish,
arrange potatoes in overlapping rows.
Sprinkle with cheese, spoon soup mixture
over the cheese. Cover with foil, bake at
400F 45 minutes; bake 10 minutes or until
potatoes are fork-tender.

Dilled New Potatoes

2 lb new potatoes
1/3 C butter
1/2 tsp salt
1/2 tsp sugar
2 tbsp fresh dill

Scrub potatoes and partially pare around
centers. Place in skillet in gently boiling
salted water. Cover and cook 15 minutes, or
until just tender. Drain off water. Add
butter and heat, shaking pan frequently
until browned. Sprinkle on salt, sugar
and dill, shaking pan so as to "roll"
potatoes in the dill.
Makes 6 to 8 servings.

German Potato Pancakes

1 egg
2 tablespoons flour
2 cups potatoes, peeled & shredded
2 tablespoons grated onion
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons margarine
2 tablespoons oil

In a medium bowl, beat egg lightly, stir
in flour until blended. Stir in potatoes,
(squeezed dry), onion, salt and pepper.
In a 10 inch skillet over medium-high heat,
melt margarine with oil. Spoon 2 tablespoons
of the potato mixture into skillet for
each pancake. Flatten each with a spatula
into a 3 inch round. Fry each side for 2 to
3 minutes or until crisp and golden brown.
Place fried pancakes in a single layer in
a baking sheet and keep warm in a preheated
200 degree oven while frying remaining
pancakes. Serve with applesauce immediately.

Lemon Potatoes

2 t olive or vegetable oil
10 oz red potatoes, cut in 1/4" slices
1/2 c chicken broth
1 T lemon juice
1 t grated lemon peel
1 t chopped fresh parsley
1 garlic clove, minced
1/8 t pepper

In a 12-inch nonstick skillet heat oil,
arrange potatoes in a single layer in
skillet and cook over medium-high heat
until bottoms are browned, 3 to 4 minutes.
Turn potatoes over and cook until other
sides are browned, 3 to 4 minutes. Add
remaining ingredients to skillet and stir
to combine. Reduce heat to low, cover,
and let cook until potatoes are tender,
about 5 minutes. Serve warm or chilled.

No-Fry French Fries

vegetable cooking spray
2 pounds large baking potatoes
1 tsp olive or vegetable oil
1 large garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 450. Line a jelly-roll pan
with foil. Coat foil generously with
vegetable cooking spray. Scrub potatoes,
pat dry. Cut each lengthwise into 1/2
inch-thick slices, cut each slice 1/2-inch
wide strips. Toss potatoes in jelly-roll
pan with oil, garlic, salt and pepper
until well coated. Bake 40 to 45 minutes,
turning once or twice with metal spatula,
until potatoes are crisp and golden.
Serve immediately.
Makes 4 Servings.

Potato Fans

3 tablespoons butter
1 clove garlic, minced
2 tbsp chopped parsley
salt & pepper
4 medium Idaho potatoes

Preheat oven to 400 degrees. In a small
sauce pan melt together the butter,
garlic, and parsley. Peel each potato
and cut each potato crosswise into 1/4"
slices without slicing all the way through
the potato. Place potatoes in baking
dish and drizzle with butter mixture.
Bake for 1 hour or until golden, crispy
and the potatoes have fanned out.
Serve hot.

Suss-Saures Kartoffelgemuse -
      German Sweet-And-Sour Potatoes

8 new potatoes, boiled in skin
3/4 c sugar
1 onion, diced
4 slices bacon, cut up
1/4 ts salt
3/4 c vinegar
1/4 ts pepper

Peel and cube potatoes. Add diced
onion, salt, pepper, and sugar. Reserve
in a covered bowl. In a small frypan,
fry the bacon until crisp. Add the vinegar
to the hot bacon and bring to a boil.
Pour immediately over potato mixture,
mix well. If too tart, add a little more
sugar before serving.

Southwest Potato Frittata

2 med potatoes, cut in 1/4-inch slices
1 cn whole kernel corn, drained
1 cn diced mild green chiles
1 cn sliced ripe olives, drained
1 jar sliced pimientos, drained
3 green onions, sliced
2 tb chopped parsley
8 eggs
2 tb water
pepper, to taste
1/3 c grated Parmesan cheese

Heat broiler. Place potatoes in shallow
1 1/2 to 2 quart microwave safe dish.
Cover with plastic wrap, venting one
corner. Microwave on HIGH 5 minutes.
Coat 10-inch nonstick skillet with
vegetable cooking spray; add potatoes and
cook over medium heat, turning occasionally,
until golden, about 5 minutes. Meanwhile,
in medium bowl mix remaining ingredients
except pepper and cheese; season with pepper.
Pour mixture over potatoes. Cover; cook over
medium heat until eggs are almost set, about
10 minutes. Remove cover. Sprinkle with cheese.
Wrap skillet handle in double thickness of
aluminum foil. Place skillet 4 to 5 inches
from heat source. Watching closely, broil 1 to
3 minutes to finish cooking eggs and melt
cheese. Cut into wedges to serve.

 

Potatoes Romanoff

4 potatoes, quartered
2 tablespoons butter
1 cup sour cream
4 whole green onions, sliced
1 1/4 cups cheddar cheese, shredded
1 teaspoon salt
1/8 teaspoon black pepper
paprika

Boil potatoes until tender. Mash with butter,
sour cream, onions, 3/4 cup cheese, salt and
pepper. Turn mixture into buttered 1-1/2 quart
casserole. Sprinkle with remaining cheese and
paprika. Bake uncovered at 350 degrees for
40 minutes.

Potato Pudding Squares

3 cups grated potatoes
1 cup milk
1 onion chopped
3 tbs chopped green pepper
4 ozs cheddar cheese grated
salt and pepper to taste
3 eggs beaten
2 tablespoons butter

Peel 4 medium large potatoes and grate
directly into 1 cup of milk in a well
buttered 8 inch square baking pan. Grate
a small onion into the milk and add 3
Tbsp chopped green pepper, grated cheddar
cheese, salt and pepper to taste. Beat
3 eggs well and combine. Dot with 2 tsp
of butter. Bake at 350 F for about 50
minutes to 1 hour or until the pudding is
richly browned.
Cut into squares to serve.

 

PUMPKINS

Pumpkin Cake

2 c cooked, prepared pumpkin
1 can evaporated milk
1 cup sugar
3 eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon ginger
1 box yellow cake mix, dry
1 cup pecans, chopped
1 1/4 cups butter, melted

Preheat oven to 350 degrees. Combine
the prepared pumpkin, evaporated milk,
sugar, eggs, cinnamon, nutmeg, salt
and cloves in a large bowl and blend
thoroughly. Pour the blended mixture
into a greased 9X13 pan. Top with the
dry cake mix, then the pecans. Finally
drizzle with the melted butter and bake
for 50-60 minutes until done. Let the cake
stand overnight before serving.

Pumpkin Apple Bake With Pecan Crust

1 3-pound pumpkin, peeled
     and cut in 1-inch cubes
3 medium-sized tart apples,
      cored and coarsely chopped
2 tablespoons sugar
1/4 teaspoon salt
oil for baking pan
2 tablespoons cold butter,
      cut in small pieces
1 cup chopped pecans
1/4 cup candied ginger, chopped
1 teaspoon ground ginger

Preheat oven to 350 degrees. Steam pumpkin
cubes just until fork-tender. Combine 6 cups
pumpkin cubes and apples in a bowl. Toss with
sugar and salt and transfer to baking pan that
has been lightly oiled. Dot with the butter.
Combine pecans, candied ginger and ground ginger.
Sprinkle pecan mixture on top of pumpkin in
baking dish and bake for 15 minutes, uncovered,
in preheated oven.

Pumpkin Walnut Cheesecake

1 6 oz pkg zwieback crackers, crushed
1/2 cup granulated sugar
6 tbsp butter, melted
3 8 oz pkgs cream cheese, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
5 eggs
2 cups prepared pumpkin
1 3/4 tsp pumpkin pie spice
1/4 cup heavy cream
Walnut Topping, (recipe follows)

Blend zwieback crumbs, the 1/4 cup sugar
and the butter in a medium-size bowl.
Press firmly over bottom and up side of a
lightly buttered 9-inch spring-form pan.
Chill. Beat cream cheese in a large bowl
with electric mixer at medium speed until
smooth. Add sugars gradually, beating until
well mixed. Beat in eggs one at a time,
until mixture is light and fluffy. Beat
in pumpkin, pumpkin pie spice and heavy
cream at low speed. Pour into prepared pan.
Bake in a slow oven (325 degrees F.) for
1 hour and 35 minutes. Remove the cake
from oven, sprinkle with Walnut Topping,
bake an additional 10 minutes. Cool cake
on wire rack, refrigerate for several
hours, or overnight. Garnish with whipped
cream and pecans, if you wish.
Walnut Topping:
6 tbsp butter, softened
1 cup brown sugar
1 cup walnuts

Combine softened butter with firmly packed
light brown sugar in a small bowl, mix
well until crumbly. Blend in coarsely
chopped walnuts.

Double Quick Pumpkin Bars

BARS:
1 c vegetable oil
4 eggs
2 c sugar
2 c prepared pumpkin
1 ts baking soda
1/2 ts salt
2 ts baking powder
2 ts cinnamon
2 c flour
FROSTING:
3 oz cream cheese, softened
6 tb margarine, softened
1 ts milk
1 ts vanilla
2 c confectioners sugar

These moist pumpkin bars will keep up to
a week, covered, in the refrigerator. Preheat
oven to 350. In a large mixing bowl, cream
oil, eggs and sugar. Add remaining cookie
ingredients and mix well. Pour batter into
an ungreased 15 x 10-inch jelly roll pan.
Bake at 350 for 20 to 25 minutes. Cool
completely and frost with cream cheese frosting.
To make frosting, cream together all the
frosting ingredients. Spread on cooled,
uncut cookies. After frosting has set, cut
into equal size bars. Store any leftover
bars, covered, in the refrigerator.
Variation: Add 1/2 cup chopped walnuts or
raisins to the recipe. Yield: 36 pieces.

Pumpkin Casserole

1 1/2 lb fresh pumpkin meat
1 lg onion, finely chopped
1/2 ts salt
1/4 ts pepper
2 tb butter, melted
2 eggs
3/4 c milk
3/4 c ricotta cheese

Pumpkin dishes don't have to be sweet. This
one is perfect with roast pork. Preheat oven
to 375F. Using a paring knife or vegetable
peeler, peel and discard outer skin of
the pumpkin. Slice the pumpkin into 1/4-inch
slices and place in a mixing bowl. Add the
onion, salt, pepper and butter and toss well.
Pour contents of the bowl into a 9-inch round
or square greased baking dish, cover with foil
and place in the oven. Bake for 30 minutes.
Meanwhile, beat eggs, milk and cheese
together until smooth. Remove the baking dish
from the oven, remove the cover and pour
the cheese mixture over the top. Replace in
oven, uncovered, another 20 minutes. The
gratin is done when it turns golden brown.

Pumpkin Swirl Pie

1 single pie crust
8 oz cream cheese, softened
1/2 c corn syrup, light
1 ts vanilla
1 c pumpkin
2 eggs
1/2 c evaporated milk
1/4 c sugar
1 1/2 ts pumpkin pie spice
1/4 ts salt

Prepare pie crust for filled one-crust pie
using 9-inch pie pan. Flute edge. Heat oven
to 325F. In small bowl with mixer at medium
speed, beat cream cheese until light and
fluffy. Gradually beat in half the corn
syrup and vanilla until smooth. Spread
evenly over bottom of pie crust-lined pan.
In same bowl combine pumpkin, eggs, remaining
corn syrup, evaporated milk, sugar, pumpkin
pie spice and salt; beat until smooth.
Carefully pour over cream cheese mixture in
pie shell. With knife or small spatula, swirl
mixture to give marbled effect. Bake at 325F
for 45 to 50 minutes or until knife inserted
halfway between edge and center comes out
clean. Cool completely on wire rack. Store
in refrigerator.

Pumpkin Soup

1/4 lb split peas
4 c chicken stock or water
1 lb chopped pumpkin
1 onion, chopped
1 strip of beef or bacon
salt & pepper
fresh thyme and parsley, chopped

Rinse split peas in cold water then add to
stock in a large, heavy pot. Add pumpkin,
onion, beef, salt and pepper and mixed herbs.
Simmer gently, partly covered, until peas
and pumpkin are tender. Season to taste
with salt and pepper and serve hot, trimmed
with parsley. 6 servings.

Russian Stuffed Pumpkin

4 lb pumpkin
1 1/2 c long-grain rice
2 lg tart apples, peeled, cored and diced
1/2 c golden raisins
1/2 c dried sour cherries
1 stick butter, melted
1 tb sugar or more to taste
3/4 ts ground cinnamon salt to taste
1/4 c hot water

Cut the stem end of the pumpkin as if you
were about to carve a jack o'lantern. Set
aside "lid". Remove insides of pumpkin and
discard. Using a grapefruit knife or melon
baller, scoop out the flesh of the pumpkin
as much as you can without piercing the
skin. Chop flesh and set aside. In lg
saucepan, bring 3 qts of salted water to boil
and dump in the rice. Cook over high heat,
covered until still a bit hard to the bite,
about 15 minutes. Drain well. Meanwhile,
preheat oven to 325 degrees. In large bowl,
combine, pumpkin, partially cooked rice,
raisins, dried sour cherries and melted
butter. Season with sugar, salt and
cinnamon. Spoon stuffing loosely into pumpkin,
sprinkle with the hot water and put
"lid" on tightly. Place on baking sheet
and bake till pumpkin is tender to a
point of a knife, about 2 hrs. Cut into
wedges and serve.

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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