Simply Delicious
Summertime Vegetables
VEGETABLE PIZZA
2 packages refrigerated cres
cent rolls
11-ounces cream cheese
'A cup real mayonnaise
1 teaspoon dill weed
1 teaspoon dry ranch dressing
powder
1 cup shredded cheese
3 cups chopped fresh vege
tables of your choice
Place crescent roll dough over
large cookie sheet and bake as di
rected. Cool. Mix cream cheese
and mayonnaise. Add dill weed
and ranch powder. Spread on
cooled crust. Top with chopped
fresh vegetables. Sprinkle cheese
on top. Chill.
Sara Derstine
Tioga Co. Dairy Princess
VEGETABLE CASSEROLE
10-ounces mixed vegetables
1 can string beans
1 tablespoon chopped onion
'A cup mayonnaise
I cup shredded cheese
10 or 11 crackers, crushed
2 tablespoons melted butter
Cook mixed vegetables. Add
beans, onion, mayonnaise, and
cheese. Mix together and spoon
into greased casserole. Sprinkle
with crushed crackers and butter
drizzled over top. Bake at 350 de
grees for 30 minutes.
Florence Wilson
Earleville, MD
If you like Sweet Vidalia Onion Custard Bread, send for
a free recipe brochure for more recipes using onions.
Send a self-addressed business-style envelope to Vidalia
Onion Committee, P.O. Box 1609-FF, Vidalia, GA 30475.
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week be
fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
August
3 Summertime Fruits
10 Favorite Summer Recipes
17 Using Tomatoes In Cooking
18 Pears, Peaches
CORN, LIMAS,
RED PEPPER STIR FRY
6 slices bacon
6 ears com
2 medium-size red bell pep
pers, sliced, diced
2 cups baby lima beans
V* teaspoon salt
'A teaspoon coarsely ground
black pepper
Fry bacon until crisp in a large
skillet. Remove and drain on
paper towels. Cut the com ker
nels from the cob and add to hot
bacon fat along with the peppers,
lima beans, salt and pepper; stir
fry over medium-high heat until
vegetables are tender but
crunchy, about 8 minutes.
Top with crumbled bacon and
serve immediately.
Variation: Substitute green or
yellow beans of your choice for
limas and add other vegetables as
desired.
Betty Groff
PA Vegetable Marketing
FIESTA TOMATO
BASIL BREAD
2 cups flour
VA teaspoon baking powder
'A teaspoon baking soda
'A teaspoon salt
1 cup chopped plum tomatoes
l A cup plain yogurt
'A cup chopped basil
A cup chopped onions
'A cup Parmesan cheese
2 tablespoons butter, softened
legg
2 tablespoons milk
Combine dry ingredients. Add
remaining ingredients and mix
well. Pour into 9x5-inch loaf pan
sprayed with vegetable oil. Bake
at 400 degrees for 30 minutes.
Marion Walker
PA Farm Show Winner
Vegetable Quick Bread Contest
PINA COLADA
ZUCCHINI BREAD
3 cups grated raw zucchini
3 cups sugar
V/z cups oil
4 eggs
4 cups flour
2 teaspoons baking powder
V/z teaspoon salt
Vz cup nuts
1 teaspoon baking soda
1 cup crushed pineapple,
drained
1 teaspoon vanilla
1 teaspoon coconut flavoring
1 teaspoon rum flavoring
Mix the first four ingredients
and beat 2 minutes. Sift flour,
baking powder, salt, and soda.
Mix and add remaining ingredi
ents. Bake in greased and floured
loaf pans for 55 minutes at 350
degrees. Makes three loaves.
Sharon Rydbom
Tipton
Farm Show Winner
Vegetable Quick Bread Contest
SWISS-STYLE
GREEN BEANS
4 cups fresh green beans
1 medium onion, finely chop
ped
1 cup water
2 tablespoons butter
3 tablespoons flour
2 cups sour cream
VA teaspoon salt
6 ounces Swiss or white Ameri
can cheese, grated
'A cup slivered almonds
In a 2-quart saucepan, bring
beans, onion, and water to a boil
for 10 minutes. Drain. Put beans
and onions in buttered VA quart
casserole. In a 1-quart casserole,
melt the butter. Blend in the flour
until smooth. Gradually add sour
cream and salt, stirring con
stantly with a wire whip. Fold in
grated cheese. Pour cheese sauce
over beans. Top with almonds
and bake in preheated oven at
350 degrees for 40 minutes. This
dish is very rich. For a milder
flavor, use white American
cheese.
Betty Groff
PA Vegetable Marketing
GARDEN VEGETABLE
SALAD
8 ounces carrots, peeled and
cut into 1-inch pieces
(about 1 cup)
Vi small head cauliflower, bro
ken into flowerets (about 2
cups)
8 ounces green beans, cut into
1-inch pieces (about 2 cups)
2 ounces cubed Cheddar
cheese
Vi cup Italian-style salad dress
ing
'A cup sliced green onion
Vs teaspoon salt
1 carton (8 ounces) plain yo
gurt
Cook vegetables separately in
boiling salted water just until ten
der; drain. Marinate vegetables
and cheese in Italian dressing.
Cover and chill several hours.
Drain off dressing. Fold onion
and salt into yogurt. Toss vege-
Grilled steak combined with fresh vegetables and wild
rice makes a delightful salad.
tables with yogurt. Serve in let
tuce-lined bowl. 4 Servings.
Serving size; V* of recipe
Calories per serving: 291
Protein 10 g, fat 20 g, carbohy
drate 20 g
Calcium 277 mg, riboflavin
(B 2 ) .31 mg
Holly Moyer
Schuylkill Co.
Dairy Princess
SWEET VIDALIA ONION
CUSTARD BREAD
2 tablespoons butter
1 large sweet Vidalia onion,
halved and sliced
IV* cup all-purpose flour
4 teaspoons baking powder
Vi teaspoon salt
Wi cups milk
1 large egg, slightly beaten
Vi cup shredded cheddar
cheese
Featured Recipe
Fresh vegetables offer an abundance of taste, variety, and es
sential nutrition.
For those who don’t grow their own vegetables, an abundance
of the best is offered at roadside stands. In Pennsylvania, more
than 3,000 growers raise more than 30 different vegetable crops
on more than 40,000 acres of farmland and in 60 acres of green
houses.
Many roadside stands also offer recipe cards on using fresh
produce. These are provided by the Pennsylvania Vegetable
Marketing and Research Program and the Pennsylvania De
partment of Agriculture in support of the Pennsylvania Produce
Simply Delicious program.
Look for the recipes cards. Here is one for your enjoyment.
GRILLED STEAK AND
ROASTED VEGETABLE SALAD
Olive oil cooking spray
1 medium zucchini, sliced diagonally into 1-inch pieces
1 medium eggplant, peeled, sliced diagonally into 1-inch
pieces
1 large bell pepper, cut into 1-inch strips
1 medium onion, cut into 1-inch wedges
16 button mushrooms
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
1 teaspoon dried rosemary
Vi teaspoon pepper
1 pound boneless beef top loin steaks, 1-inch thick
'A teaspoon salt
8 cups torn mixed salad greens
V* cup nonfat or low fat Italian dressing
Lightly spray 15x 10-inch baking sheet with sides with olive oil
spray. Arrange zucchini, eggplant, bell pepper, onion, and
mushrooms on oiled sheet. Generously spray vegetables with
olive oil spray. In small bowl, combine vinegar, garlic, rosemary,
and pepper. Sprinkle over vegetables. Roast in 425-degree oven
for 30 minutes or until tender, stirring once during roasting.
Meanwhile, heat grills or large non-stick skillet over medium
heat. Arrange steaks on grill or hot skillet. Cook 12-15 minutes
or to desired doneness, turning once during cooking. Remove
from heat and season with salt. Let stand 10 minutes. Trim fat
and slice into thin strips. Arrange salad greens on four serving
plates. Arrange beef and vegetables on greens. Drizzle with Ital
ian dressing. Serve immediately. Serves 4.
Topping:
V* cup shredded cheddar
cheese
2 tablespoons reserved cara
melized onion
I tablespoon poppy seed
1 tablespoon butter, melted
In large skillet, melt butter
over medium heat, saute onions
10-15 minutes or until light gold
en brown. Reserve 2 tablespoon
onions for topping. In large bowl,
combine flour, baking powder,
and salt. Stir in milk, egg, and
cheese. Add remaining onion.
Pour into greased 9-inch deep
sided pie plate.
Topping: Sprinkle bread with
cheese, served onion and poppy
seed. Drizzle butter over top of
bread. Bake at 400 degrees until
golden brown, about 25-35 min
utes. Cool slightly, cut into
wedges and serve warm.
Makes 6-8 servings.