3 good eating Apples*
2 Tbsp. Sugar
2 Tbsp. Mayonnaise
1 ½ oz. box Raisins
½ C. Maraschino cherries
1/1 C. English Walnuts, if desired
Wash apples and cut in small cubes. Do not peel. Cut lettuce in a dish and then add apples and cherries. Put raisins in ½ cup hot water and set aside. Mix sugar and mayonnaise together and blend well. Drain raisins and add to apples, lettuce and cherries. Pour the creamed mixture over salad and mix well. Enjoy!!
*Available @ Oak Grove Farms
2 Tbsp. melted butter* ¼ tsp. salt
2 tsp. flour 1/8 tsp. pepper
2 Tbsp. vinegar* ¼ tsp. dill weed
1 Tbsp. sugar ½ cup cultured sour cream*
1 lb can (2 cups) tiny whole beets, drained*
Melt butter and blend in flour in medium saucepan. Add vinegar, sugar, salt, pepper and dill weed.
Add beets. Heat through slowly. Add sour cream. Heat, but do not boil.
Serve immediately. 4 Servings.
*Available at Oak Grove Farms
From Pat Zelner, customer for 10+ years
BROCCOLI WITH LEMON SAUCE
1 bunch Broccoli*, chopped
1 T. fresh Lemon juice*
1 T. Lemon-Lime soda
Makes 4 servings. *Available @ Oak Grove Farms
Recipe submitted by customer of 8 years: Kris Langer!
**Cabbage & Butter sold at Oak Grove Farms, Inc.
EASY CARROT CASSEROLE
4 to 5 fresh Carrots*, peeled & chopped
1 c. Pasteurized Process Cheese spread
¼ c. Butter*
½ c. Onion*, chopped
¾ c. Potato Chips*, crushed
Makes 6-8 servings. *Sold @ Oak Grove Farms
OAK GROVE VEGGIE DIP
½ bag of natural soup greens* 8 oz. sour cream*
8 oz cream cheese*, softened ½ bag ranch dip mix
Makes 6-8 servings
*Available at Oak Grove Farms
PORK CHOPS W/ PEACH SALSA
1 Tbsp Olive Oil Salt and Pepper
1 c Jake & Amos Peach Salsa* 4 Pork Chops
Heat olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper
Add the pork chops to the pan and cook for 3 to 6 minutes until browned and cooked through.
Transfer the chops to a plate. Add the salsa to the skillet and cook for 1 minute, stirring, until warmed through.
Pour the salsa over the pork chops and serve hot.
*Sold @ Oak Grove Farms Makes 4 servings.
SWEET & TANGY RED CABBAGE
1 onion*, sliced 1 red apple,*cored, cubed
1 head red cabbage*, shredded 1 tsp. vinegar*
3 slices bacon, cooked crisp, 1 tsp. sugar
crumbled, reserve drippings Salt to taste
*Sold @ Oak Grove Farms in season Makes 8 servings.
GOURMET SWEET POTATO CLASSIC
5 Sweet Potatoes* 1/2 cup White Sugar
1/4 tsp. Salt 2 TBSP Heavy Cream
1/4 cup Butter* 1/4 C. Butter*, softened
2 Eggs* 3 TBSP All-purpose Flour
1 tsp Vanilla Extract 3/4 C. LT Brown Sugar, packed
1/2 tsp Ground Cinnamon 1/2 C. Chopped Pecans
Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. Bake sweet potatoes 35 minutes, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes until topping is crisp and lightly browned.
* Available at Oak Grove Farms, Inc. Serves 8
BAKED zucchini GRATIN
1 Onion*, sliced ½ c. Bread Crumbs
2 lbs. Zucchini*, sliced ¼ C. Grated Parmesan Cheese
1 Stick Butter*, melted & divided
2 c. Shredded Mozzarella Cheese*
*Sold @ Oak Grove Farms
GOURMET STUFFED ZUCCHINI
3 small Zucchini* 1 clove Garlic*, diced
Garlic Salt & Pepper ¼ tsp. Oregano
to taste ¼ tsp. Basil
1- 2 lb jar Spaghetti Sauce 1 cup sliced Mushrooms
6-1 oz. pkg. String Cheese ½ cup Onion*, sliced
pulled into strings 1/8 cup grated Parmesan Cheese
1/8 cup Italian Bread, Crumbs
-Wash zucchini in cold water & cut off stems. Split in half lengthwise; scoop out seeds and discard. Sprinkle with garlic salt & pepper to taste. Place, skin side up in 9” x 13” baking dish. Fill dish with water until zucchini is half submerged. Bake in 350° oven for 30 minutes, or until zucchini is fork tender.
-In a large pot, combine spaghetti sauce, mushrooms, onions, garlic, oregano & basil; simmer over low heat until hot.
-In a small bowl, combine bread crumbs & parmesan cheese; mix well.
-When zucchini is done, remove to a plate & drain water. Pour some spaghetti sauce into baking dish and return zucchini to dish. Arrange string cheese strings into hollows of zucchini. Sprinkle with bread crumb mixture. Pour additional spaghetti sauce over zucchini, if desired. Bake in 350° oven for 30 minutes; serve immediately as entrée or side dish. Serves 6
*Sold at Oak Grove Farms, Inc
CHICKEN / ZUCCHINI BAKE
4 oz Spaghetti, uncooked 1 med Zucchini*, sliced thin
4 slices Bacon*, chopped ½ cup Milk*
½ cup Onion*, chopped 1 cup Shredded Mozzarella Cheese*
1 clove Garlic*, minced 2 cups cooked Chicken, cubed
1 can Crm of Mush. Soup ¼ cup Parmesan Cheese
Cook spaghetti (breaking into pieces). Drain. In meantime, cook bacon, onion and garlic until bacon is crisp. Add soup, milk and zucchini. Cook about 10 minutes. Stir in chicken and mozzarella cheese and then add cooked spaghetti. Pour mixture into a greased 2 ½ quart casserole. Sprinkle with parmesan cheese. Bake at 350o for 40 minutes. Serves 4
* Available at Oak Grove Farms
Recipe submitted by: Althea Steininger, who has been shopping at Oak Grove Farms for 10 + years
ZUCCHINI CRAB CAKES
3 C. Zucchini*, grated, unpeeled 1 Tbsp Mayonnaise
½ cup Parmesan Cheese 4 Eggs*
2 C Italian Seasoned Breadcrumbs 1 Onion*, minced
1 Tbsp Old Bay Seasoning 2 Cloves Garlic*, minced
Mix all ingredients together. Form into patties. If too moist, keep adding breadcrumbs until they can be formed without too much stickiness. Then coat each side of the cakes with breadcrumbs and fry in hot oil until browned. Flip and fry the other side. Top with a slice of your favorite cheese and serve on a bun with tomato and lettuce or tartar sauce. Enjoy!
*Available in Season at Oak Grove Farms
Recipe submitted by: Sandra Kroft
OVEN BAKED ZUCCHINI STICKS
1 Egg* ¼ tsp Garlic Powder
1 Tbsp Milk* ½ tsp Salt
¾ cup Corn Flake crumbs ¼ tsp Pepper
¼ cup Parmesan Cheese 3 medium Zucchini*
1 tsp Oregano 2 Tbsp Margarine, melted
½ tsp Basil (or Butter*)
Beat egg and milk. In another bowl, stir together crumbs, cheese, and spices. Cut zucchini in half crosswise. Then cut in ½” thick slices. Dip into egg mixture, then in crumbs. Arrange on greased cookie sheet. Drizzle with margarine. Bake at 425o for 15-20 minutes, turning once, until golden brown. Serves 4.
Hint: Keep an extra supply of crumb mixture on hand in a covered
Container *Available at Oak Grove Farms!
Recipe submitted by: Althea Steininger, who has been shopping at Oak Grove Farms for 10 + years.