Reader Recipes

Fresh-Picked Garden Variety

 

Cabbage with Mustard Sauce

From Cathy Benson of Daleville

INGREDIENTS:

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1 head of cabbage, sliced into 1-inch wedges

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1 small onion, diced

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2 T olive oil

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2 T flour

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½ cup low-fat milk

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2 T yellow mustard

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Black pepper

DIRECTIONS: Steam cabbage in a vegetable steamer or cover and steam in a microwave. Set aside but keep warm. In a small skillet, sauté onions in olive oil until onions are translucent and tender. Remove onions from oil. Add flour to the oil and stir; gradually add milk, dissolving the flour into the sauce. Add the mustard; stir well. Return the onions to the mixture; stir well, heating on low for two minutes. Add tad more milk if too thick. Place cabbage wedges in a serving dish, and pour sauce down the middle. Sprinkle with pepper. Makes 6 servings.  

Cheesy Harvest Vegetables

From Linda Eastep of Spring Grove

INGREDIENTS:

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2 lbs. (about 6 cups) mixed fall vegetables: butternut squash, sweet potatoes, turnips, parsnips and carrots; peeled, cut into 1-inch cubes

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3 cups milk

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8-oz. pkg. cream cheese, cubed

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1 cup shredded Parmesan cheese

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1⁄8 t ground nutmeg

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8 Ritz crackers, crushed (about 1⁄3 cup)  

DIRECTIONS: Preheat oven to 350°. Place vegetables and milk in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until vegetables are tender; stirring occasionally. Add cream cheese, cook until completely melted and mixture is well blended, stirring frequently. Stir in Parmesan cheese and nutmeg. Pour into a greased 2-quart casserole dish, sprinkle with cracker crumbs. Bake 30 minutes or until top is golden brown and vegetable mixture is heated through. Makes 10 servings, about ¾ cup each. (Cook’s note: This dish can be made ahead. Prepare as directed except for topping with cracker crumbs and baking. Cover and refrigerate up to 24 hours.  When ready to serve, uncover and sprinkle with cracker crumbs. Bake as directed increasing the baking time to 40 minutes or until top is golden brown and vegetables are heated through.  

BAKED CORN

From Laura Horst of Harrisonburg

INGREDIENTS:

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2 cups fresh or canned corn

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3 T butter, melted

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1 t salt

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2 t sugar

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1 T cornstarch

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2 eggs, lightly beaten

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1 cup milk

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½ cup grated cheese

DIRECTIONS: Place corn and butter in greased 1½-qt. casserole dish. Mix salt, sugar and cornstarch; stir into corn. Combine eggs and milk; pour over mixture in dish. Bake at 350° for 30-35 minutes. Sprinkle with cheese and bake 5 additional minutes until cheese melts and corn is firm.  

 

Cucumbers with Sour Cream Dressing

From Carolyn Clark of Waynesboro

INGREDIENTS:

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2 medium cucumbers, peeled if preferred

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1¼ t salt

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1 cup thick sour cream

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2 T white vinegar

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1 T minced onion

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¼ t granulated sugar

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Speck of black pepper

DIRECTIONS: Pare and slice the cucumbers and sprinkle with 1 teaspoon of the salt. Chill for at least 30 minutes; then press out any excess water. Meanwhile, combine the remaining ingredients. Add this mixture to the cucumbers, gently mixing. Chill for another 30 minutes before serving. Makes 6-8 servings.

 

CORN-CRUMB TOMATOES

From Joann Hensley of McGaheysville

INGREDIENTS:

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1 cup cornflakes crumbs or crushed butter-flavored crackers

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1 T light-brown sugar

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½ t pepper

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1 egg, slightly beaten

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2 medium-size tomatoes, ripe but firm, cut into ¼-inch slices

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¼ cup butter

DIRECTIONS: On parchment pa­per, combine the first 3 ingredients. Dip tomato slices in egg, then coat with crumb mixture; brown in melted butter. Remove slices to a platter lined with paper towels. Serve warm. Makes 4 servings.

 

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