Salad: Cucumbers in Creamy White Sauce
If you want something super easy and terrifically refreshing, give this a try. You probably have the ingredients already in your fridge...provided you stopped at Geneva Lakes Produce and picked up fresh cukes!
1 or 2 cucumbers
1/2 an onion (optional)
Salt to taste
Dressing:
3 T plain yogurt
1 T heavy cream
1 tsp dill
Pepper to taste |
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Remove most of the peel from the cucumber and slice them very thin. (I like to leave a little of the dark green peel on there for color.) Put the slices into a colander and sprinkle with salt. Let them stand for 20 to 30 minutes, then rinse and drain thoroughly.
Make dressing by stirring ingredients together or shaking briskly in a covered jar.
Gently fold the dressing into the cukes. Serve nice and cold. Yum.
Don’t have/like yogurt? This one is yummy with sour cream instead.
More Salad Recipes
Includes recipes for:
Aspargus,
Broccoli, Cucumber, Green Beans, Pumpkin, Red Potatoes Tomatoes
Vegetable Side: Broccoli Swimming in Orange Butter
The thing about broccoli is that it holds all the sauce in its branches. So, it’s just one terrific vehicle for whatever sauce you really like.
1 lb broccoli
Sauce:
4 T fresh orange juice
1 T tarragon vinegar (no tarragon? <shrugs> use any vinegar and surprise yourself)
½ cup unsalted butter
2-3 T hot vegetable stock (the water from cooking the broccoli)
Cut the broccoli into like-sized pieces and steam or cook in boiling water for 8-10 minutes, until bright green and yummy-looking.
Make the sauce by putting orange juice, vinegar, salt and pepper to a boil and boil rapidly until reduced to about a tablespoon.
Remove the concoction from heat and whisk in butter one piece at a time until the sauce gets smooth and creamy. If it gets too think, just reheat slightly for a second.
Gradually beat in enough stock to make the sauce pouring consistency. Pour over the broccoli and serve warm. Yikes that’s good.
More Vegetable Recipes
Includes recipes for:
Aspargus, Broccoli, Red Potatoes
Carrot Cake
Serves 12 – 16
Recipe is from “Cooking from Quilt Country”
This wonderfully moist carrot cake appears at every Amish gathering,
Including weddings, and at lots of Mennonite functions, too.
The frosted cake freezes very well.
2 cups all-purpose flour CREAM CHEESE FROSTING
2 teaspoons baking powder 1 8-ounce package cream cheese,
1 teaspoon baking soda softened
1 teaspoon salt ½ cup (1 stick) butter, softened
1 teaspoon ground cinnamon (no substitutes)
1 ¼ cups vegetable oil 1 pound confectioners’ sugar
2 cups granulated sugar 1 teaspoon vanilla extract
1 teaspoon vanilla extract Speck of salt
4 eggs ½ cup coarsely chopped pecans
3 cups finely shredded carrots (¾ pound)
1 cup chopped pecans, medium fine
Preheat oven to 325º F. In a large mixer bowl, combine the flour and the next 4 ingredients. In another large mixer bowl, combine the oil, sugar, and vanilla and blend. Add the eggs, 1 at a time, and mix well. Quickly mix in the carrots and nuts. Pour this over the flour mixture, and combine gently. Pour batter into an oiled 9 x 13-inch cake pan, and bake for approximately 45 to 55 minutes, or until the top springs back when touched lightly with your finger, and it begins to shrink away from the sides of the pan. Let cool completely.
In a large mixer bowl, whip cream cheese and butter for frosting until well blended. Gradually add the confectioners’ sugar, then the vanilla and salt. Beat well. Spread the cream cheese frosting on the cooled cake and sprinkle pecans over top.
NOTE: Because of the cream cheese in the frosting, the cake should be refrigerated, but the flavor will be better if you bring it to room temperature before serving.
More Dessert Recipes
Includes recipes for:
Beets, Carrots, Cherries, Pecans, Pumpkin, Rhubarb, Strawberries
Asparagus Strata
Ethel Pressel, New Oxford, Pennsylvania
12 slices white bread
12 ounces sharp process cheese, diced
1½ pounds fresh asparagus, trimmed
2 cups diced cooked ham
6 eggs
3 cups milk
2 tablespoons minced onion
½ teaspoon salt
¼ teaspoon dry mustard
Using a doughnut cutter, cut 12 circles and holes from bread; set aside. Tear remaining bread in pieces and place in a greased 13 in. x 9 in. x 2 in. baking pan. Layer cheese, asparagus and ham over torn bread; arrange bread circles and holes on top. Lightly beat eggs with milk. Add onion, salt, and mustard; mix well. Pour egg mixture over bread circles and holes. Cover and refrigerate at least 6 hours or overnight. Bake, uncovered, at 325º for 55 minutes or until top is light golden brown. Let stand 10 minutes before serving.
Yield: 6 – 8 servings
More Main Dish Recipes
Includes recipes for:
Asparagus, Cabbage, Rhubarb
Asparagus Appetizer Spread
Linda Stotts, Lowell, Ohio
1 pound fresh asparagus, trimmed
1½ cups (12 ounces) sour cream, divided
1 package (8 ounces) cream cheese, softened
1 envelope unflavored gelatin
1 cup finely chopped cooked ham
1 tablespoon chopped chives
½ teaspoon seasoned salt
⅛ teaspoon black pepper
Assorted crackers
Cook asparagus in a small amount of water until tender. Drain, reserving ¼ cup liquid. Cool. Puree asparagus until smooth. Add 1 cup sour cream and the cream cheese; blend well. In a sauce-pan, combine gelatin and reserved liquid; heat slowly until the gelatin is dissolved. Remove from the heat; stir in the asparagus mixture, ham, chives, salt and pepper. Pour into a greased 1 quart round-bottom bowl. Cover and chill until set, about 6 hours. Unmold onto a plate and spread with reserved sour cream. Garnish with additional chopped ham and cooked asparagus, if desired. Serve with crackers.
Yield: 6 – 8 servings.
More Appetizers Recipes
Includes recipes for:
Asparagus
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