FREECOPY

Favorite Recipes

Good Food: Local

Favorite Recipes

Compiled by

Debbie Moore, CDME, CEO

Moore Tourism Development, Inc.

Table of Contents

“Appletizers” and Other Ways

to Start the Meal!

Page 1

Vegetables in Creamed Soups

Page 11

Fritters & Griddle Goodness

Page 19

Sauces & Side Dishes

Page 25

Desserts to Make You Smile

Page 39

Appletizers and other Ways to Start the Meal!

7

Debbie’s Apple Chutney

2 cups cider vinegar

1 cup water

1 cup white sugar

1 cup brown sugar

1 cup raisins

4 pounds Southern Illinois apples

2 sweet onions

1 green bell pepper

1 red bell pepper

4 ribs of celery

1 teaspoon garlic paste

1 Tablespoon ginger paste

2 teaspoons red chili paste

1 can of chopped chilies with juice

1 Tablespoon turmeric

1 Tablespoon mustard seeds

2 teaspoons celery seed

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon coriander

1 teaspoon allspice

Peel, core and chop the apples in big chunks. Clean the onions,

peppers and celery and chop in big chunks. Combine all the

ingredients together. Bring it to a boil, then set it at a simmer for

ten minutes or until the apples begin to break down. Remove

from the heat and seal in hot jars. This makes 8 – 10 pints.

Cobden Apple Cheese

In a food processer, blend 8 ounces of room temperature cream

cheese with 8 ounces of shredded cheddar cheese. Add 2

Tablespoons of sherry, 1 teaspoon garlic past and 1 Tablespoon

curry powder. Gently pulse in 1 cup of apple chutney. To serve,

arrange on a platter with crackers, cocktail rye or crudités.

Sprinkle chopped scallions on top.

8

Apple and Bacon Stuffed Mushrooms

Clean and remove the stems from 24 button mushrooms. Fry 8

pieces of bacon and cool. Quarter and core 2 sweet apples. In a

food processer, combine the apples, bacon, ½ of a sweet onion,

½ cup of plain bread crumbs and ½ cup parmesan cheese. Chop

the ingredients and use it to stuff the mushrooms. Bake the

stuffed mushrooms at 350 degrees for 15 minutes. Serve warm

or at room temperature.

Caramelized Onion and Apple Wedges

Thinly slice 1 sweet onion. Core and thinly slice 2 apples. In a

half stick of butter, sauté the onions and apples until the onions

begin to caramelize. Remove from the heat and cool. Top bagel

thins, slices of rye or sourdough bread with the onion-apple

mixture. Sprinkle 4 ounces of shredded fontina cheese or

German butter cheese on top and finally top with fresh thyme

leaves. Bake at 350 degrees for 15 minutes. Cut into wedges to

serve warm or at room temperature.

Bratwurst Cheddar Apple Puffs

Combine 1 pound of raw bratwurst with 2 ½ cups of (biscuit)

baking mix, 1 ½ cups of shredded sharp cheddar cheese, ¼ cup

finely chopped celery and ¼ cup finely chopped sweet onion and

2 sweet apples cored and finely chopped. Use the food processer

to make this an easy task. Roll into 1-inch balls and bake at 350

degrees for 15 minutes. Turn them after the first 10 minutes, so

they brown evenly. Serve warm.

9

Salciccia Apple Pastry Spirals

Brown and crumble 1 pound of salciccia (or your favorite

sausage). Drain the crumbles and allow them to cool. Mix with

2 sweet apples, cored and finely chopped and 4 ounces of cream

cheese. Use a sheet of refrigerated crescent rolls for the pastry.

Unroll the sheet; spread the sausage mixture evenly over the

pastry. Roll the pastry (like a jelly roll) and pinch the edge to

seal it. Wrap in cellophane and freeze until you are ready to

bake the spirals. With a sharp knife, cut the roll into quarter inch

slices and place them on a prepared cookie sheet. Bake at 350

degrees for 15 to 20 minutes. This recipe makes 2 rolls, 48

appetizer slices and can be frozen up to 4 weeks until ready to

bake.

Sweet Potato Focaccia

Dough Ingredients:

1 cup warm water

1 teaspoon honey

2 teaspoons active dry yeast

1/3 cup olive oil

½ teaspoon chopped

rosemary

½ teaspoon thyme leaves

½ cup mashed sweet

potatoes

1 ½ teaspoons salt

3 ½ cups all-purpose flour

½ cup almond flour

An additional 3

Tablespoons olive oil

Topping Ingredients:

1 onion, sliced thin

2 Tablespoons butter

2 Tablespoons olive oil

1 Tablespoon white

balsamic vinegar

1 teaspoon sugar

¼ cup sun dried tomatoes

½ cup chopped walnuts

1 cup shredded asiago

cheese

To make the focaccia dough, mix the warm water, honey,

yeast and 1/3 cup of olive oil and let it set about five

minutes until the yeast bubbles. Combine the sweet

10

potatoes, salt, herbs and about half the flour in a big food

processor or in your mixer bowl. Pour in the liquid yeast

mixture and mix well. (I use the dough hook with my

mixer and slowly mix this together. If you use your food

processor, pulse the mixture to combine it.) Add the

remaining flour, a little at a time, incorporating it into the

dough. After you’ve added all the flour, add the extra 3

Tablespoons of olive oil. Knead the dough for about five

minutes, either in your mixer or by hand. When the dough

is well combined and elastic, place it in an oiled bowl,

cover it and let it rise in a warm place for 1 ½ hours. It will

double in size.

Meanwhile, in a heavy skillet, caramelize the onion slices

by sautéing them over low heat in the butter and olive oil.

As the onions begin to turn brown, add the vinegar and

sugar; turn the heat on medium-high and stir continuously

until the onions brown and absorb the vinegar and sugar.

This takes less than two minutes, so don’t stop stirring!

Remove the onions from the skillet to cool.

After the dough has risen, sprinkle a couple tablespoons on

a 10x15 inch heavy baking sheet. Punch down the dough,

then place it over the cornmeal in the pan. Punch finger

prints in the top of the dough and sprinkle the onions and

any remaining oil/butter over the focaccia. Add the

tomatoes, walnuts and cheese. Bake at 400 degrees for 18-

20 minutes until the top is nicely browned. Serve warm or

at room temperatures. This makes 24 slices or can be cut

into smaller pieces for appetizers.

11

Easy Zucchini Quiche Cups

2 large zucchini, chopped

1 cup of baking mix

½ cup of shredded cheese

¼ cup chopped onion

¼ cup vegetable oil

4 eggs

½ teaspoon ground nutmeg

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon celery seed

In a blender, mix all the ingredients except the zucchini, cheese

and onion. After the mixture is smooth, pulse in the vegetables

and cheese. Don’t over blend because you want your squash and

onion to be in small pieces. You can bake this in regular

cupcake tins or miniature cupcake tins. It makes 24 small ones

and 18 larger ones. Bake at 350 degrees for 35 – 40 minutes

until they are set. Let them cool 10 minutes before turning them

out of the pans.

Easy Cold Cucumber Appetizer

Slice several medium size cucumbers into slices. Sprinkle with

salt and pepper and top them with a scoop of the following

cheese blend. Serve them immediately.

Tomato Walnut Cheese

Squeeze the seeds and excess juice out of a pint of mixed tiny

tomatoes. All you have to do is slice a tiny portion off the

bottom of the tomato and squeeze it. The seeds generally pop

out. In a food processer blend ½ cup of walnuts, 8 ounces of

cream cheese, 4 ounces of bleu cheese, 2 Tablespoons of

chopped fresh herbs and the remaining tomatoes. Place a small

scoop of the cheese on top of each cucumber slice. Top with a

piece of walnut.

13

Blueberry Chutney

4 cups blueberries

½ cup water

¼ cup cider vinegar

Juice and zest from one lemon

½ cup sugar

2 Tablespoons ginger paste

2 Tablespoons lemon grass

paste

2 Tablespoons Five Spice

powder

Combine all these ingredients and cook over medium heat for

approximately 1 hour, stirring frequently. The chutney should

start thickening after cooking for 30 minutes. When it reaches

the preferred consistency, remove it from the heat. Let this cool

and store it in the refrigerator in a covered container for up to a

month. You can also freeze the chutney for up to 6 months.

Eggplant and Cilantro Pastry Bites

Peel and seed an eggplant. Chop the eggplant into chunks and

sauté them in olive oil infused with garlic. The eggplant will

soak up the oil. Add a teaspoon of finely chopped onion. Add a

½ teaspoon of chili paste and lots of fresh herbs. You can use

basil, oregano, cilantro, thyme or Rosemary. Sauté until all the

herbs are soft.

Put these ingredients in a food processor and add the juice and

zest of a lemon. Add an 8-ounce block of cream cheese.

Process until smooth. Refrigerate overnight or for several hours

before using to make a nice appetizer.

Bake a sheet of crescent roll pastry until it is puffy and brown.

Let the pastry cool, then spread the eggplant mixture on the

pastry. Cut the appetizer into several small squares and top each

one with a little bit of red pepper relish and a sprig of fresh

cilantro or basil.

14

Pumpkin Biscuit Appetizer Sandwiches

2 ½ cups flour

1/3 cup brown sugar

1 Tablespoon baking powder

½ teaspoon salt

½ teaspoon nutmeg

½ teaspoon cinnamon

½ teaspoon ginger powder

½ cup shortening

2 cups mashed cooked pumpkin

The easiest way to make this is to put it in a food processer

with a blending blade and process it until it looks like

cornmeal. Then pulse the mixture until it forms a ball. On

a floured board, pat or roll the dough into a disk shape until

it is about 1 inch thick. Cut this into 16 biscuits and bake at

400 degrees for 20 minutes.

Use the biscuits to make appetizer sandwiches. Fill them

with:

Deli ham and cheese

Chicken salad with pineapple and nuts mixed in

Ham salad with extra celery for crunch

Pineapple cream cheese with walnuts or pecans

added

Pimento cheese with the addition of chopped green

or red bell pepper

A layer of whipped cream cheese topped with sliced

cucumbers, tomatoes and/or radishes

Sliced roast beef with sweet pickle relish

Vegetables in Creamed Soups

17

Cream of Anything Soup!

You can turn almost any vegetable into a really good soup. Just

use the recipe for the base and follow the instructions for the

additions!

Soup Base:

4 tablespoons butter

4 tablespoons flour

1/8 teaspoon salt

1/8 teaspoon pepper

Dash of cayenne pepper

1 1/2 cup milk

2 cups chicken broth or stock (or vegetable stock)

1 teaspoon onion powder or a Tablespoon dried minced onion

In a soup pot, melt the butter and stir in the flour to make a roux.

Add salt, pepper and cayenne pepper. Add milk, broth or stock

and onion powder. Add 2 cups of cooked, pureed vegetables

and seasoning:

Broccoli with thyme and a little garlic powder or

crushed garlic

Carrots with ginger or with basil and parsley

Cauliflower with curry or with extra black pepper

Zucchini with nutmeg or with basil, oregano and

sundried tomatoes

Mushrooms with nutmeg

Potatoes (left over mashed) with garlic, extra pepper and

chives

18

Chilled French Radish Bisque

4 cups mild radishes, sliced ¼ inch thick

1 medium sweet onion, thinly sliced

2 Tablespoons butter

1 Tablespoon olive oil

1 big sprig of fresh Rosemary

2 Tablespoons flour

3 cups chicken or vegetable stock

1 teaspoon artisan’s salt

½ cup sour cream or buttermilk

Fresh Mint Leaves for garnish

Clean the radishes, but save the tops for a salad or flavoring

other vegetables. Slice the radishes and the onion really thin. In

a heavy deep pan, melt the butter and olive oil; and add the

onion, radishes and Rosemary leaves. Gently sauté the

vegetables for approximately 10 minutes, until they are soft.

Don’t let them turn brown. While cooking, the radishes will

lose their color, but the flavors are enhanced considerably. Add

the flour and stir it until it blends into the oil. Add the stock and

the salt and bring the mixture to a simmer, cooking for 15

minutes.

Use an immersion blender and puree until the soup is smooth.

This soup should be chilled overnight. Add the sour cream or

buttermilk just before serving and garnish with freshly ground

black pepper, julienne strips of additional radish and mint leaves.

** In our cooking classes, we found that children loved this

soup! In fact, they loved it more than the adults did. Never

underestimate the taste buds of our kids … and never hesitate to

try new ways to encourage them to eat their vegetables!

19

Creamy Beet Soup

3 beets cooked, peeled and chopped

1 sweet onion, coarsely chopped

2 sprigs of fresh thyme

4 Tablespoons butter

1 quart of chicken broth

½ cup heavy cream

Salt and pepper to taste

In order to cook the beets, you can boil them or bake them in the

microwave. Put a paper towel under them and on top of them in

the microwave and bake for 4 – 8 minutes, depending upon the

size of the beets. Check them by sticking them with a knife. If

the knife goes in easily, the beets are done. Beets are easier to

peel when they have been cooked.

In a large pot, sauté the onion and thyme in the butter, until the

onion begins to soften. Add the beets and the broth and simmer

for 30 minutes.

Puree the soup with an immersion blender or in a blender.

Return the soup to the pan and bring it back to a simmer. Add

the cream just before serving and garnish with additional thyme.

This soup is just as good served cold.

** You can freeze cooked beets specifically to use in making this

soup in the wintertime. Serve it without the cream and it is a

beautiful ruby red soup that is a good starter for a dinner party!

20

Creamy Asparagus Soup

Stems from 1 pound of asparagus

½ a yellow onion

2 Tablespoons butter

3 cups chicken stock

Leaves from 3 sprigs of fresh thyme

2 Tablespoons chopped fresh parsley

1 cup Half and Half

½ teaspoon salt

½ teaspoon ground pepper

Use a deep pot for your soup preparation

Chop the asparagus spears and onion into ½ inch

pieces

Sauté the vegetables in the butter until the onions start

to turn translucent

Add the fresh herbs and sauté for an addition 2 – 3

minutes

Add the chicken stock and bring the mixture to a

rolling boil, then turn the heat down so the soup is just

simmering. Let it simmer for 10 – 15 minutes, until

the vegetables are very tender.

Using an immersion blender, puree the soup until very

smooth

Turn the heat to very low and add the Half and Half;

stir until well blended

Season with salt and pepper

**Save the stems when making asparagus tips or save any left-

over asparagus and turn it into this wonderful soup! You can

keep a bag of left-over vegetables in your freezer and just keep

adding an assortment to it. When it is time to make soup, you

have a good start in the freezer! Don’t waste food!

21

Yellow Summer Squash and Corn Soup

2 – 3 large yellow squash

4 medium ears corn

1 medium onion

1 teaspoon garlic paste

1 green bell pepper

½ stick of butter

3/4 teaspoon ground cumin

3 cups chicken broth

3 cups water

1/4 cup dry white wine (optional)

1 teaspoon artisan’s salt

Freshly ground black pepper

Chop the squash, onion, and green pepper

Cut corn kernels from the cobs and scrape the cobs

In a big pot, melt the butter and sauté the onions and

pepper until they begin to get soft. Add the cumin

and garlic and cook another minute.

Add the water, chicken broth, squash and corn plus

the scrapings.

Bring the mixture to a boil, then reduce it to a

simmer. Simmer until the vegetables are soft. This

shouldn’t take much more than 5 – 7 minutes.

Taste the broth and add salt and pepper as desired.

You can serve the soup this way – hot; or you can

cool it, puree it and refrigerate it for a refreshing

chilled soup.

22

Winter White Soup

2 Tablespoons Canola Oil

1 medium sweet onion

1 rib celery

2 russet potatoes

Half a head of cauliflower

1 small rutabaga

3 medium turnips

2 parsnips

1 clove garlic

6 cups vegetable or chicken stock

1 pint half and half

½ stick of butter

Peel and chop the vegetables. Chop the rutabaga in

smaller pieces than the potatoes and turnips,

because it takes a little longer for it to cook.

In a large soup pot, boil the vegetables in the stock

until tender.

Drain the vegetables, reserving half of the stock.

With an immersion blender, puree the vegetables

until smooth, adding back a portion of the stock.

Cream the soup by adding the half and half and

butter. Add back additional portions of the reserved

stock to reach the desired thickness.

Gently reheat the soup before serving. Season with

white pepper and salt.

**If you don’t have an immersion blender, you can puree

the vegetables in small portions in a blender or food

processer.

Fritters & Griddle Goodness

24

Prince Albert’s Pea Fritters with Cream Sauce

2 cup fresh green peas

2 large eggs

2 green onions, thinly sliced

2 Tablespoons fresh mint leaves, coarsely chopped

The zest from half a lemon

¼ cup flour

½ teaspoon salt

¼ teaspoon freshly ground pepper

Oil for frying

Cook peas in a large saucepan of boiling salted

water until just tender (about 3-4 minutes).

Drain the peas and mash them with a potato masher.

In a large bowl whisk together the egg, green

onions, mint, lemon zest, flour and salt and pepper.

Add in the pea mixture and mix thoroughly. Set

aside for 5 minutes to allow the

flour to absorb some of the moisture.

Heat a thin layer of oil in a medium frying pan over

medium heat and place heaped tablespoons of the

pea mixture in the pan pressing down the mixture

into a disc. Cook in batches flipping when golden

on one side (about 2 minutes on each side).

Drain fritters on parchment paper if desired and

serve with cream sauce or mint yogurt sauce and a

lemon wedge for an additional spritz of juice.

** Mint is a common addition to cooked peas, but we found

that chopped dill was just as good in this recipe. This is a

good way to use left-over peas and if you don’t have quite

enough, add some left over mashed potatoes to make the

full 2 cups required! Get creative!

25

Easy Yogurt Mint Sauce

1 cup thick plain yogurt

2 Tablespoons freshly squeezed lemon juice

2 Tablespoons fresh mint, finely chopped

Pinch of salt and freshly ground black pepper to taste

Whisk all the ingredients together and keep it cold until

you are ready to serve.

Basic White Sauce

4 tablespoons butter

4 tablespoons flour

2 cups milk

1/8 teaspoon of nutmeg, salt, and pepper

Place the butter in a medium sized saucepan on low

medium heat and warm gently until it has melted.

Add the flour and stir it until it is well combined.

This mixture is called roux.

Cook the roux for two minutes, stirring with your

spoon. The roux should be bubbling and releasing

steam.

Add about ¼ of the milk and stir until this is

blended. This is just a way of making sure that you

don't get lumps in your sauce.

Add all of the milk and whisk it while it cooks and

thickens.

After it is thick, remove it from the heat and stir in

the herbs you want to use to flavor the sauce.

Serve immediately over cooked vegetables.

27

Cabbage Fritters

1/4 of a head of cabbage

2 Tablespoons chopped green onions

1 cup self-rising flour

1 cup creamed corn

2 eggs

1/2 cup milk

Salt and pepper to taste

Chop the cabbage and green onions into very small

pieces. Use your food processer or blender.

In a large bowl, whisk the eggs and add all the other

ingredients.

Mix the ingredients well and let this stand for about

30 minutes. The cabbage will soften a little and the

flour will expand slightly.

Fry in a couple Tablespoons of olive oil or on an

oiled griddle for approximately 4 minutes on each

side.

Sprinkle with salt and pepper while they are hot.

Black Bean Dip to Top Fritters

1 can black beans

¼ cup sour cream

1 Tablespoon white vinegar

Juice of 1 lemon

1 teaspoon cumin

1 teaspoon minced garlic

Drain the beans, but keep the juice until you are finished

making the dip. You might need a little of it to thin the dip.

Place all the ingredients in a blender or food processer and

blend it until it is smooth.

* You can also add a little hot pepper sauce or cilantro for a

bolder flavor.

28

Summer Squash Fritters

2 zucchini, shredded using a box grater

2 yellow squash, shredded using a box grater

2 eggs, lightly whisked

4 heaping tablespoons flour

1/4 cup shredded cheddar cheese

Pinch salt and pepper

2 tablespoons oil

To prepare squash for fritter mixture you must

squeeze all of the water out first. Take a small

batch of shredded zucchini and squash and place in

the center of a clean dish towel. Pull sides of dish

towel up and standing over your sink turn into a

ball by twisting - squeezing all of the water out of

the vegetable in the process. Repeat a couple of

times per batch. Place squeezed shredded zucchini

and squash into a large mixing bowl.

Add eggs to shredded zucchini and squash and

using a fork, combine. Add a big pinch of salt and

freshly ground pepper along with 4 heaping

tablespoons of flour. Gently stir until mixture is

combined. Stir in the cheese.

Heat a nonstick skillet over medium high heat.

Add oil to pan. Using a fork, scoop out a small

amount of fritter mixture (about a heaping

tablespoon worth) and place into skillet. Using

your utensil carefully spread out the fritter mixture

to form a small thin pancake shape. Cook each

fritter for about 3-4 minutes on each side, or until

golden brown.

Sauces & Side Dishes

31

Big Tomatoes Stuffed with Spanish Rice

6 strips of bacon

1 Tablespoon cooking oil

1 medium onion, chopped

1 green bell pepper, chopped

1 cup uncooked rice

2 cups chicken stock

2 large tomatoes, chopped

1 teaspoon chili powder

1 teaspoon chipotle powder

½ teaspoon salt

In a deep pot, fry the bacon until it is crispy. Remove from the

skillet to cool. Add the oil to the bacon drippings and sauté the

onion and green pepper until it starts to soften. Add the rice and

stir it around to slightly toast it. Add the spices at this point, so

the heat opens up their flavors. Add the chicken stock and bring

it to a boil, then turn it down so it simmers. Add the chopped

tomatoes and put a lid on the pot. Simmer it for 30 minutes until

the rice is done. Crumble the bacon and stir it into the rice. You

can also add grilled chicken, pork or beef to the rice mixture.

Simply grill the meat and chop it into small pieces. Stir it into

the rice after it is done, before you stuff it in the tomatoes.

While the Spanish Rice is cooking, prepare the big tomatoes.

Hollow out the centers of the tomatoes and use your finger to

pull out the excess amounts of seeds. Turn the tomatoes upside

down to drain a little of the extra juice out. Brush the insides of

the tomato with butter and add a little salt and pepper to each

one. Sprinkle the inside with Cumin, a spice that will add a little

smoky flavor.

Fill the cavities of each tomato with a big scoop of Spanish Rice

and place them on the BBQ grill over medium high heat. Close

32

the lid on your grill and let them cook for 10 minutes. After 10

minutes, if you are using a gas grill, just turn the heat off directly

under the tomatoes. If you are using a charcoal grill, move the

tomatoes to a part of the grill so there is no direct heat under

them. Close the grill lid and continue to grill the tomatoes for 5

– 1- more minutes. Serve the tomatoes sprinkled with shredded

Pepper Jack or Monterey Jack cheese. The cheese will melt and

add a creamy topping to the dish.

Corn & Tomato Casserole

6 slices bacon, cut in halves crosswise

2 cups fine dry bread crumbs

½ cup chopped green bell pepper

2 cups fresh tomatoes, chopped

2 cups fresh corn kernels

1 teaspoon salt, 1/4 teaspoon pepper & 1 teaspoon sugar

Arrange half of the bacon in the bottom of a shallow

2-quart casserole. Top with half of the bread crumbs.

Add to casserole in layers: green bell pepper,

tomatoes, and corn which has been seasoned with the

salt, pepper, and sugar.

Top corn casserole with remaining bread crumbs and

remaining bacon. Bake at 375 degrees for 1 hour, or

until topping is lightly browned.

33

Squash & Potato Goat Cheese Gratin

1 medium yellow squash 1 medium zucchini

2 russet potatoes

½ cup milk

¼ cup grated parmesan cheese

6 ounces goat cheese

Chopped basil, rosemary or parsley

Drizzle a little olive oil in the bottom of a baking dish. Peel the

potatoes and slice thin. Thinly slice the squash. Layer the

vegetables, potatoes on bottom, in the dish. Salt and pepper;

sprinkle with fresh herbs; and top with the cheeses. Pour the

milk over the casserole. Cover with foil and bake at 375 degrees

for 30 minutes. Uncover the casserole and bake another 15

minutes until the top begins to brown.

Tomato Stir Fry Sauce

1 big Tomato

2 Tablespoons dry sherry

1 Tablespoon oyster sauce

1 Tablespoon soy sauce

½ teaspoon sugar

1 teaspoon sesame oil

Place all these ingredients in a blender or food processer and turn it

into a puree. Add it to stir-fried vegetables just a couple minutes

prior to serving and toss the vegetables into the sauce.

34

Puttanesca Sauce

2 Tablespoons olive oil

1 cup minced onion

2 teaspoons minced garlic

2 teaspoons anchovy paste

2 Tablespoons tomato paste

½ teaspoon red pepper flakes

4 – 6 cups peeled, crushed fresh tomatoes with juice

1 Tablespoon fresh oregano, chopped

2 Tablespoons fresh basil, chopped

4 – 6 cups crushed fresh tomatoes with juice

2 Tablespoons capers

½ cup sliced black or Kalamata olives

1 pound cooked pasta

Sauté the onions in the olive oil until they begin to

turn translucent. Stir in the anchovy paste, garlic,

tomato paste, basil, oregano and red pepper flakes.

Cook for another minute.

Add the crushed tomatoes and juice and bring to a

boil, then immediately turn down to a gentle

simmer. Simmer for 10 minutes. Add the olives

and capers and simmer for another 5 minutes or

until the sauce reaches the consistency you desire.

Stir in your favorite cooked pasta. You can prepare

anything from half to a whole pound of dried pasta

for this recipe. Serve this topped with additional

olive oil, fresh herbs or parmesan cheese.

**You can use any kind of pasta with this sauce. You can also

add cooked ground beef to it and layer that with pasta and

cheese in a covered casserole. Bake it at 350 degrees for 40

minutes. Serve it with a fresh salad!

35

Tomato Vegetable Sauce

3 Tablespoons butter

1 small onion

1 medium carrot

1 rib of celery

4 big tomatoes

½ teaspoon salt

In a food processer, mince the onion, carrot and celery. Sauté

these vegetables in the butter in a heavy pan. Cut the

tomatoes in half and squeeze out the seeds. Chop the tomatoes

in ½ inch chunks. After the vegetables begin to soften, add the

tomatoes to the pan and continue to sauté. Cook over low heat

for 15 minutes, stirring frequently. There should be plenty of

liquid, but you can add a little water if necessary. It isn’t

absolutely necessary to peel the tomatoes, but we’ve included

directions for blanching and skinning tomatoes in the

following instructions.

Six Steps to Freezing Tomatoes – Easy!

Step 1 - Selecting the tomatoes

Choose colorful tomatoes with firm skins and no soft spots.

Step 2 - Removing the tomato skins

Put a few tomatoes at a time in a large pot of boiling water for

no more than 1 minute (30 - 45 seconds is usually enough).

Then use a slotted spoon to remove each one from the boiling

water and plunge them in a big bowl of iced water. When you

pick up each tomato, the skins will slide right off in your hands!

Step 3 - Removing the skins & bad spots

The skins will slide off and you can cut away any discolored

spots or the hard part around the stem. You want to remove the

skins, because they get tough and don’t taste good.

36

Step 4 - Squeeze out the seeds and excess juice

Cut the tomatoes in half and use your fingers to scoop out the

seeds and squeeze some of the juice out. Cut them into the size

pieces you want to use.

Step 5 - Drain the tomatoes

Let the tomatoes drain in a colander, while you work on others.

This helps more of the water to drain off. If you drain off the

juices, it takes less time for your tomato pulp to cook to a thick

sauce. This matters, because the longer we cook our vegetables,

the fewer vitamins they retain. If you want to strain the seeds

out of that juice and add it to cold drinks, or freeze it to use later,

be frugal! If you freeze the juice in plastic ice cube trays, then

put them in bags to save all year long, you can take out just the

amount you need to flavor soups and strews.

Step 6 - Fill the freezer bags

Fill your freezer bags and leave a little room for expansion.

Push out as much air as you can before you seal the bags. After

the tomatoes have frozen, place the bags in the coldest part of

your freezer. They’ll keep for 12 months.

Summer Squash Hash

In a heavy skillet, melt 1 Tablespoon of butter with 1 Tablespoon

olive oil. Fry 4 cups of cubed green or yellow squash with 1 cup

of diced red onion. Add ¼ cup of chopped chives and continue

to cook until lightly browned and soft. Season with salt and

pepper.

37

Stir Fried Green Beans

2 Tablespoons honey

2 Tablespoons rice vinegar

1 Tablespoon sesame oil

1 Teaspoon red pepper flakes

Salt and freshly ground black pepper

2 tablespoons vegetable oil

1 pound green beans, washed and trimmed, cut into

1-inch pieces

2 cloves garlic, minced

1-inch piece ginger, minced

Whisk together honey, rice vinegar, sesame oil, red pepper

flakes, salt and pepper, to taste, in a small bowl; set aside.

Heat the oil in a wok or large skillet on high heat. Add the

green beans and cook, stirring 2 to 3 minutes until dark

green and caramelized. Add the garlic and ginger, stirring

constantly for 2 minutes longer. Add the sauce, stir to

incorporate and heat another minute. Transfer to a serving

dish and serve. Sprinkle with sesame seed.

**If you don’t have sesame oil, substitute peanut butter. If

you don’t have rice vinegar, substitute white vinegar. You

can use ½ teaspoon of powdered garlic and ½ teaspoon of

powdered ginger, if you don’t have fresh.

You can add 2 cups of chopped green onions to this dish and

it makes it even better!

38

Best Ever Carrot Casserole

5 cups sliced fresh carrots

6 slices Swiss cheese

Sauce Ingredients:

1 small onion, minced

4 tablespoons butter

3 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon chili powder

2 cups milk

Topping Ingredients:

1 cup soft bread crumbs Half a stick of melted butter

4 slices bacon, cooked and crumbled

Blanch the carrots in boiling water until tender crisp

Layer half the carrots in a deep casserole dish and

top it with half the cheese. Repeat the layers

Make the sauce by sautéing the onion in the butter

for 2 minutes. Stir in the flour, salt and chili

powder and when the flour begins to bubble, gently

pour in the milk and whisk until thick. Pour this

over the carrots and cheese.

Make the topping by combining the bread crumbs

with the butter. Sprinkle this over the top of the

casserole.

Bake at 350 degrees for 30 – 40 minutes until the

casserole bubbles.

In the last 5 minutes of baking, sprinkle on the

crumbled bacon.

39

Roasted Green Beans with Mushrooms,

Balsamic Vinegar, and Parmesan Cheese

8 oz. mushrooms

1 lb. fresh green beans, washed, trimmed and dried

2 Tablespoons of olive oil

1 Tablespoon of balsamic vinegar

salt and fresh ground black pepper to taste

2 Tablespoons finely grated parmesan cheese

Preheat oven to 450 degrees.

Clean the mushrooms. Put cut beans and

mushrooms in a bowl.

Whisk together the olive oil and balsamic vinegar

and pour over the vegetables.

Stir or toss the vegetables to make sure they are

well coated.

Arrange on large cookie sheet and roast 20-30

minutes. Cook until beans are tender-crisp,

mushrooms are cooked, and all liquid on the pan

from mushrooms has evaporated.

Season the vegetables with salt and ground pepper,

then sprinkle with finely grated parmesan.

41

Sourdough and Greens Strata

In olive oil sauté 1 cup of sliced mushrooms and 1 cup of

chopped green onions until they are tender. Add 3 cups slightly

torn kale leaves (remove the stems) and 1 cup of whole cherry

tomatoes and stir the vegetables over the heat just until the skins

on the tomatoes pop open. The kale will be slightly wilted.

Remove from the heat to cool slightly. In a big bowl, gently

whisk 8 eggs and 1 ¼ cups of milk. Stir in 3 cups of sourdough

bread cubes, 2 cups of cheddar cheese and all the cooled

vegetables. Season with ½ teaspoon salt, ¼ teaspoon of chipotle

pepper and ¼ teaspoon of garlic powder. Pour into a greased 4

quart baking dish or individual casseroles or ramekins and bake

at 350 degrees for 45 minutes. If using smaller containers, adjust

the time to approximately 25 minutes.

Turnips Au Gratin

Peel and thinly slice twelve small turnips. Drop the turnips into

a pot of boiling water and let them boil for five minutes. Drain

the turnips and layer them in a two-quart baking dish. In a

separate bowl, mix 2 tablespoons of melted butter with 2

tablespoons of flour, and carefully whisk in 1 ½ cups of half-

and-half. Pour this combination over the sliced turnips. Sprinkle

with a few grinds of pepper, a little grated nutmeg and a dash of

salt. Finally, add a teaspoon of fresh chopped thyme and/or

sage leaves. Cover and bake at 350 degrees for twenty minutes.

Uncover and sprinkle on 3 ounces of crumbled Asiago cheese

and bake for another ten minutes, uncovered.

42

Butternut Squash Stuffed with Apples

Cut four small squash in half and remove the seeds. Place the

squash, skin side up, in about an inch of water in a large baking

dish. Bake at 400 degrees for fifteen minutes and remove the

squash to cool. While the squash are baking, sauté six cups of

apple chunks and ½ cup chopped celery in a stick of butter for

five minutes. Add a ½ cup of raisins and ¼ cup of honey to the

apple mixture and cook for a minute longer. Stuff the squash

with heaping amounts of the apple mixture and drizzle the

remaining liquid over the tops. Bake at 350 degrees for twenty

minutes to complete the cooking.

Red Cabbage & Apples

1 small red cabbage

2 apples

½ onion, chopped

½ cup cider vinegar

½ cup water

½ cup brown sugar

1 teaspoon salt

½ teaspoon black pepper

1 Tablespoon butter

Shred the cabbage and place it in a kettle

Peel and core the apples; chop them and mix with

cabbage

Add all the other ingredients and mix it well

Bring this to a boil, then reduce the heat to a simmer

Simmer for 2 – 3 hours and add water as needed

**This recipe is 150 years old and we don’t cook vegetables this

long today! Cook it as long as you want!

Desserts to Make You Smile

45

Apple Lasagna

8 lasagna noodles

2 cups of shredded cheddar cheese

1 cup ricotta cheese

1 egg

1 teaspoon almond extract

¼ cup sugar

2 cans prepared apple pie filling

Topping Ingredients:

6 Tablespoons flour

6 Tablespoons dark brown sugar

½ cup quick cooking oats

1 teaspoon cinnamon

½ teaspoon nutmeg

4 Tablespoons cold butter

½ cup sliced almonds

Cook the lasagna noodles in boiling water until tender and drain

them in a colander. Mix the cheddar cheese, ricotta, egg, almond

extract and sugar until creamy. When the noodles have cooled,

begin layering the lasagna. Pour 1 can of pie filling in the

bottom of a 13 x 9 inch baking dish. Layer 4 noodles on top of

the pie filling, then pour the cheese filling on top of those. Add

4 more noodles and top with the second can of pie filling.

Prepare the topping by mixing all the ingredients together until

crumbly. Sprinkle over the top layer of pie filling. Sprinkle the

almonds over the layer of crumb topping. Bake the lasagna at

350 degrees for 45 – 50 minutes, until the top is browned. Let

this cool at least 30 minutes before serving. Top each serving

with a dollop of sour cream and a sprinkle of additional brown

sugar or nuts. Refrigerate any left overs.

46

Double Chocolate Beet Cake

2 eggs

1 cup sugar

½ cup vegetable oil

¼ cup orange juice

1 drop orange oil flavoring

Grated peel of one orange

1 ½ cups mashed, cooked beets

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

1/3 cup cocoa powder

A small bag of milk chocolate chips

In a food processer, blend the eggs, sugar, oil, juice, flavoring,

orange peel and beets. Process until thick and glossy. Add the

dry ingredients and continue to process until well blended. By

hand, stir in the chocolate chips and pour all the batter into a

prepared Bundt pan. Bake at 350 degrees for 40 minutes.

Check the cake with a pick to make sure it is done. Cool for 20

minutes before inverting the cake. This cake doesn’t need icing.

It’s great served with a scoop of ice cream or whipped cream.

For the holidays, you might want to add a Ganache icing!

Chocolate Ganache Icing

Over a low heat, melt 8 ounces semi-sweet chocolate in ¾ cups

heavy cream. Whisk in 2 Tablespoons of butter and stir until the

ganache is smooth. Allow the mixture to cool before pouring it

over the cooled cake.

47

Lemon Zucchini Olive Oil Cake

1 ¾ cups sugar

3 eggs

1 cup lemon infused olive oil

2 teaspoons vanilla extract

2 cups flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon nutmeg

2 cups grated zucchini

1 cup chopped pecans

Whip the sugar, eggs, oil and vanilla until creamy. Sift the dry

ingredients together and gently stir into the creamed mixture

until well blended. Stir in the zucchini and pecans.

Pour into a greased and floured Bundt pan and bake at 350

degrees for 45 to 50 minutes. The cake will pull away from the

side of the pan and a pick should come out clean.

Let the cake cool for 10 minutes, then invert onto a cake plate.

Let the cake cool a little more, then glaze with a combination of

2 cups confectioner’s sugar and the juice of a lemon. For even

more lemon flavor, grate the rind of the lemon into the glaze.

48

49

Yellow Summer Squash Pie

5 yellow squash, halved and seeded

½ stick of melted butter

¾ cup white sugar

¾ cup half and half

1 teaspoon lemon extract

1 Tablespoon flour

2 eggs

Dash of salt

Zest of one lemon

Chop the squash and simmer it in a little water until it is tender.

Thoroughly drain the squash and place it with all the other

ingredients in a blender container. Blend until smooth and pour

it in an unbaked pie shell. Top it with the lemon zest and bake it

at 375 degrees for 30 minutes, until firm in the middle. Cool to

room temperature before serving.

Chocolate Apple Brownies

2 squares unsweetened chocolate

2 eggs

½ cup butter

1 cup sugar

1 cup flour

½ teaspoon baking powder

1 cup chopped pecans

1 cup chopped apples

1 teaspoon vanilla

Melt chocolate in saucepan. In a mixing bowl, beat eggs

and sugar together. Stir in the melted chocolate until

thoroughly mixed. Add the sugar, flour, and baking

powder. Then stir in the apple pieces, nuts and vanilla.

Bake in an 8-inch square pan at 350 degrees for 30

minutes.

51

Fill the Freezer for Company!

At the beginning of the summer, before the temperatures

get so hot that you don’t want to bake, snip some of your

fresh herbs and bake a few batches of cookies to tuck away

in the freezer. When company comes unexpectedly, pull

out some cookies, make a big pitcher of iced tea, and head

to the shade trees! What a treat!

If you don’t want to bake, go ahead and make your dough,

roll it into balls or fingers and stick those in the freezer.

Then, you can bake fresh cookies when company comes!

What smells better that cookies baking?

Lemon Thyme Wafers

1 cup soft butter

1 ½ cups sugar

2 eggs

2 ½ cups flour

1 teaspoon cream of tartar

½ teaspoon salt

Grated rind of 1 lemon

3 Tablespoons fresh Thyme, chopped

Cream the butter and sugar together, adding the eggs and

blending well. Sift the flour, cream of tartar and salt

together and slowly blend it into the creamed ingredients.

Stir in the thyme and lemon rind. Cover the dough with

plastic wrap and refrigerate it for 4 hours. Roll the dough

on a lightly floured surface and cut it into wafers. Bake on

a greased cookie sheet for 10 minutes at 350 degrees.

Remove from the cookie sheet while still warm and

completely cool on a rack. Makes 4 dozen.

52

Pineapple Sage Fingers

¾ cup soft butter

¾ cup sugar

1 egg

1 teaspoon pineapple extract

1 Tablespoon grated lemon rind

1 Tablespoon lemon juice

3 Tablespoons chopped fresh pineapple sage leaves

2 cups flour

½ teaspoon baking soda

¼ teaspoon salt

Cream together the butter, sugar and the egg. Add the

extract, lemon rind and lemon juice. Sift the flour, baking

soda and salt and gradually beat into the creamed mixture.

Stir in the chopped sage leaves.

Wrap and chill the dough for 1 hour. Roll into small finger

shapes and place on a greased cookie sheet. Bake at 350 degrees

12 minutes. Transfer to a rack to cool. When cool, dip the end of

the cookie into a glaze made with 2 cups of powdered sugar and

the juice of a small lemon. Makes 5 dozen.

53

Mint Crispies

1 cup of soft butter

½ cup sugar

2 Tablespoons chopped

fresh mint

2 cups flour

¼ teaspoon salt

Cream the butter and the sugar. Sift the salt and flour

together and add slowly to the butter. Wrap and chill the

dough for 1 hour. Roll into small balls; roll the balls in

additional sugar and place on greased cookie sheets. Bake

at 350 degrees for 12 minutes. Cool on a rack. Makes 3

dozen.

Old Fashioned Seed Cookies

1 cup soft butter

1 ½ cups sugar

2 eggs

2 teaspoons almond

extract

1 teaspoon grated orange peel

3 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 Tablespoons caraway seed

Cream the butter, sugar and eggs together. Add the extract

and orange peel. Sift together the flour, baking powder and

salt and add to the creamed mixture. Mix until smooth. Mix in

the caraway seed. Wrap and chill the dough for 4 hours. Roll

into small balls and place on greased cookie sheets. Press each

ball slightly with your finger. Bake at 350 degrees for 10

minutes. Remove to a rack to cool. While still warm, drizzle

on a glaze made with 2 cups powdered sugar and the juice of

half an orange. Sprinkle on additional caraway seeds while

the glaze is still warm. Other seeds such as anise, fennel,

cumin or coriander may be used. Makes 5 dozen.

54

Index

Apples

Apple & Bacon Mushrooms 4

Apple Lasagna 41

Bratwurst Cheddar Apple Puffs 4

Butternut Squash Stuffed with Apples 38

Caramelized Onion & Apple Wedges 4

Chocolate Apple Brownies 45

Cobden Apple Cheese 3

Debbie's Apple Chutney 3

Red Cabbage & Apples 38

Salciccia Apple Pastry Spirals 5

Asparagus

Creamy Asparagus Soup 16

Beets

Creamy Beet Soup 15

Double Chocolate Beet Cake 42

Blueberries

Blueberry Chutney 9

Butternut Squash

Butternut Squash Stuffed with Apples 38

Cabbage

Cabbage Fritters 23

Red Cabbage & Apples 38

Carrots

Best Ever Carrot Casserole 34

Corn

55

Yellow Summer Squash & Corn Soup 17

Cucumbers

Easy Cold Cucumber Appetizer 7

Eggplant

Eggplant and Cilantro Pastry Bites 9

Green Beans

Roasted Green Beans with Mushrooms 35

Stir Fried Green Beans 33

Herbs

Lemon Thyme Wafers 47

Mint Crispies 49

Pineapple Sage Fingers 48

Seed Cookies 49

Yogurt Mint Sauce 21

Kale

Sourdough & Greens Strata 37

Mushrooms

Apple & Bacon Mushrooms 4

Caramelized Onion & Apple Wedges 4

Roasted Green Beans with Mushrooms 35

Sourdough & Greens Strata 37

Peas

Prince Albert's Pea Fritters 20

Potatoes

Squash & Potato Goat Cheese Gratin 29

Winter White Soup 18

56

Pumpkin

Pumpkin Biscuit Appetizer Sandwiches 10

Radishes

Chilled French Radish Bisque 14

Sweet Potatoes

Sweet Potato Focaccia 5

Tomatoes

Corn & Tomato Casserole 28

Freezing Tomatoes 31

Puttanesca Sauce 30

Sourdough & Greens Strata 37

Tomato Stir Fry Sauce 29

Tomato Vegetable Sauce 31

Tomato Walnut Cheese 7

Tomatoes Stuffed with Spanish Rice 27

Turnips

Turnips Au Gratin 37

Winter White Soup 18

Yellow Summer Squash

Squash & Potato Goat Cheese Gratin 29

Summer Squash Fritters 24

Summer Squash Hash 31

Yellow Summer Squash & Corn Soup 17

Yellow Summer Squash Pie 45

Zucchini

Cream of Anything Soup 13

Easy Zucchini Quiche Cups 7

57

Lemon Zucchini Olive Oil Cake 43

Squash & Potato Goat Cheese Gratin 29

Summer Squash Fritters 24

Summer Squash Hash 31

Good Food: Local is supported by the Illinois Department of Agriculture,

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www.GoodFoodLocal.com

Good Food: Local is a project of Moore Tourism Development, Inc. and is funded by the Illinois Department of Agriculture. The primary focus of the project is to improve and increase the sale of specialty crop products grown in Southern Illinois.

Good Food: Local project focuses on families, children, adults and senior citizens; to increase their knowledge adults and senior citizens; to increase their knowledge regarding food and nutrition, food safety and food preparation through a series of cooking courses using Southern Illinois specialty crops.