APPLE SALAD

3 good eating Apples*

Lettuce*

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

 

POLISH BEETS

 

                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

 

  1. 1.In a large saucepan, cover broccoli with water; simmer for 12 minutes and drain
  2. 2.Mix together the lemon juice and lemon-lime soda; spoon over broccoli.
  3. 3.Keep warm until ready to serve

 

                                Makes 4 servings.   *Available @ Oak Grove Farms

 

GRILLED CABBAGE

  1. Cut cabbage into wedges & core
  2. Add a pat of butter, salt & pepper to taste
  3. Wrap in aluminum foil
  4. Place on hot grill or into warm coals.  Cook 10-15 minutes
  5. Unwrap & enjoy!

 

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

 

  1. 1.In a medium saucepan, cook carrots in salted water about 12 minutes; drain.
  2. 2.Stir in cheese, butter and onion.
  3. 3.Place in 2-quart baking dish coated with non-stick vegetable spray; top with potato chips.
  4. 4.Bake, uncovered @ 350° for 30 minutes.

 

                      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

 

  1. 1.In a small mixing bowl, combine cream cheese and sour cream; mix well.
  2. 2.Sir in ranch dip mix and soup greens
  3. 3.Serve with cut up fresh veggies, crackers or pretzels.

        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

                               

  1. 1.In a large skillet, sauté onion in bacon drippings; add cabbage , apple and bacon.
  2. 2.Place cabbage mixture in a large saucepan; cover with water.
  3. 3.Cook over medium-high heat until tender, drain and season with vinegar and sugar. Add 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*

 

  1. 1.In a lightly greased 2-quart baking dish, layer onion and zucchini.
  2. 2.Drizzle with ¼ cup butter; sprinkle with mozzarella cheese.
  3. 3.In separate bowl combine remaining butter, bread crumbs and Parmesan Cheese; sprinkle crumb mixture over the top.
  4. 4.Bake, uncovered @ 350° for 35-40 minutes or until zucchini is tender

*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.