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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