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Stuffed Peppers
Layer Salad
Grandmother's Pea Salad
French Fried Cauliflower
Asparagus Cheese Strata
Creamed Carrots
Vegetable Pizza
Fresh Corn Loaf
Garden Recipes Stuffed Peppers
3 bell peppers
1⁄2 lb. ground beef
1⁄4 cup rice, uncooked
1⁄2 tsp. salt
1 tsp. oregano
1⁄2 tsp. Worcestershire sauce
1 tbls. onion, chopped
1 egg
1 pt. pizza sauce
1⁄2 cup grated cheese
Halve large peppers or cut off tops of small ones and remove seeds and membranes. Pre-cook peppers in boiling, salted water for 1 minute. Combine ground beef, rice, seasoning, Worcestershire sauce, onion, egg and 1⁄4 of the pizza sauce. Mix thoroughly, stuff peppers and place in casserole dish. Pour remaining pizza sauce over peppers. Cover and bake at 350° for 45 to 50 minutes. Baste peppers twice with sauce while baking. The last 10 minutes, remove cover and sprinkle cheese on tops. Yields 4 servings. Mrs. Eli Miller, Clark, Mo.
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Layer Salad
1 head lettuce
1 head cauliflower
1 stalk celery
3⁄4 head cabbage
4 carrots, shredded
1⁄2 cup shredded cheese
Sauce:
1 jar salad dressing
11⁄2 cup ranch dressing
1 tsp. sour cream and onion
11⁄2 cup white sugar
Pinch of salt
Chop up lettuce, cauliflower, celery and cabbage and put in layers in a 9x13-inch dish. Mix sauce and pour on top layer. Top with shredded carrots and cheese. Yields 10 servings. Mary Miller, Clark, Mo.
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Grandmother’s Pea Salad
1 cup peas, drained
1⁄4 cup onion, grated
1⁄4 cup sweet pickle, diced
2 hard boiled eggs, chopped fine
1⁄4 cup celery, diced
1⁄4 cup longhorn cheese, grated
1⁄2 cup dairy sour cream
1⁄4 cup salad dressing
Mix all ingredients and let stand in refrigerator for several hours. Yields 6 to 8 servings, Mrs. Jonas Shetler, Madison, Mo.
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French Fried Cauliflower
2 cups cauliflower florets
1 egg, beaten
2 tbls. water
1⁄4 tsp. salt
1 cup fine, dry bread crumbs
Oil for deep frying
Cook cauliflower in boiling water until tender, drain. Mix egg, salt and water until well blended. Dip the florets into egg mixture, then in bread crumbs until coated. Set aside to dry. Heat oil to 375°. Drop florets into hot oil a few at a time. Fry until lightly browned. Remove from oil, drain on paper towels. Yields 6 servings. Ammon Miller, Clark, Mo.
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Asparagus Cheese Strata
11⁄2 lbs. Fresh asparagus, chopped
3 tbls. margarine, melted
1 lb. loaf bread, crust removed
3⁄4 cup shredded cheddar cheese, divided
2 cups cooked ham, cubed
6 eggs, lightly beaten
3 cups milk
2 tsp. dried onion, minced
1⁄2 tsp. salt
1⁄4 tsp. dry mustard
Preheat oven to 325°. In a saucepan, cover asparagus with water; cover and cook until tender but crisp; drain and set aside. Brush melted margarine over one side of bread. Place half of bread, butter side up, in a greased 13x9x2-inch baking dish. Sprinkle with 1⁄2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, butter side up. In a bowl, lightly beat eggs. Add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight. Bake uncovered for 50 minutes. Sprinkle with remaining cheese. Return to oven for 10 minutes or until cheese is melted and a knife inserted in the center comes out clean. Yields 10 to 12 servings. Marlo Bockting, Morrison, Mo.
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Creamed Carrots
1 tbls. margarine
2 tbls. onion, finely diced
2 tbls. fresh basil, snipped
1 tbls. all-purpose flour
2⁄3 cup milk
1 lb. carrots, sliced, cooked and drained
1⁄2 tsp. salt
1⁄2 tsp. pepper
Melt margarine in a skillet. Add onion and basil. Sauté until the onion is soft but not brown. Add flour stirring while gradually adding the milk. Simmer and stir well until the sauce thickens. Add salt and pepper. Pour the sauce over carrots and serve hot. Yields 6 to 8 servings. Ruth Gingerich, Clark, Mo.
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Vegetable Pizza
Crust:
1 cup flour
1 cut oat flour or whole wheat flour
1 tsp. baking powder
1 tsp. salt
2⁄3 cup milk
1⁄3 cup vegetable oil
Mix together like pie dough, roll out and bake in pizza pan. 350° for 10 to 15 minutes; cool.
Topping:
2 (8 oz.) packages cream cheese, softened
1⁄2 cup mayonnaise
1 package ranch dressing mix
Optional Toppings:
Shredded carrots
Chopped broccoli
Green peppers
Celery
Tomatoes
Onion
Cucumbers
Mix together cream cheese, mayonnaise and ranch dressing mix, spread over crust. Top with your choice of toppings. Sprinkle cheese on top. Irene Stauffer, Barnett, Mo.
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Fresh Corn Loaf
2 cups fresh corn kernels
1 cup fresh tomatoes, chopped
1 cup onion, chopped
1 cup green pepper, chopped
1 cup yellow corn meal
1 cup grated cheddar cheese
2 eggs
1⁄2 cup evaporated milk
1⁄2 cup water
Mix corn, tomatoes, onion, green pepper, cornmeal and cheese. Combine and let set for 30 minutes. Beat eggs, add to evaporated milk and water; mix well. Add egg mixture to vegetables. Pour into greased 2 quart casserole or loaf pan. Bake at 375° for 1 hour. Serve hot or cold. Yields 6 to 8 servings. Mary Gingerich, Clark, Mo.
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