Finding enough ways to use up a bountiful harvest can be a challenge. Here are some unique recipes to put that abundance to good use!
Garlic Kissed Tomatoes
6 medium fresh tomatoes
1/4 cup vegetable oil
2 garlic cloves, thinly sliced
3 Tblsp lemon juice
1/2 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper
Peel and cut tomatoes in half horizontally. Squeeze tomatoes lightly to release seeds. Discard seeds and juices.
Place tomato halves in a container with a tight-fitting lid.
In a small bowl, mix the oil, garlic, lemon juice, oregano, salt and pepper.
Pour over tomatos.
Seal lid and invert to thoroughly coat.
Refrigerate at least 4 hours or up to 2 days, inverting occasionally to marinate. 12 servings.
Onion Zucchini Bread
3 cups flour
3/4 cup chopped onion
1/2 cup grated
Parmesan cheese, divided
5 tsps baking powder
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1/3 cup vegetable oil
2 eggs, lightly beaten
3/4 cup finely shredded zucchini
Combine flour, onion, 6 Tblsps Parmesan cheese, baking powder, salt and baking soda. In a small bowl, mix buttermilk, oil, eggs and zucchini. Stir into flour mixture just until blended.
Spoon into a greased 9 inch round baking pan.
Sprinkle with remaining Parmesan. Bake at 350 for 40 minutes.
6-8 servings.
Sausage Corn Chowder
2 packages (7 oz each) pork or turkey breakfast sausage
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
2 1/2 cups milk
2 cups fresh corn
2/3 cup sliced green onions
1/2 tsp hot pepper sauce
1 cup shredded Swiss cheese
Brown sausage in a large saucepan. Drain. Add soup, milk, corn, green onions and hot pepper sauce.
Cook until corn is tender. Reduce heat to low & add cheese. Heat until melted. 6-8 servings.
Slow Cooker Breakfast Apples
8 baking apples, peeled & sliced
1/2 to 1 cup chopped pecans
3/4 cup raisins
1/2 cup butter, melted
1/3 cup sugar
1/4 cup old-fashioned oats
2 Tblsp lemon juice
1/4 tsp ground cinnamon
Combine all ingredients in a slow cooker. Cook on high for 3 hours, stirring occasionally. Serve warm with waffles, pancakes or yogurt. 5 cups.
Sweet Potato Balls
2 cups cold mashed sweet potatoes
1 egg, lightly beaten
4 Tblsp butter, melted, divided
1 Tblsp whipping cream
1/2 tsp salt
1/4 tsp ground nutmeg
6 to 8 large marshmallows
1 1/2 cups crushed cornflakes
Mix sweet potatoes, egg, 2 Tblsp butter, cream, salt and nutmeg. Divide into 6-8 portions. Pat each portion around a marshmallow. Roll in remaining butter and then in cornflakes. Place in a greased 9 inch pie plate. Bake at 400 for 15 minutes.
6-8 servings.
Cheesy Potato Chowder
8-12 medium potatoes, peeled & cubed
3 carrots, diced
2 cans (14 1/2 oz each) chicken broth
1 pound Velveeta, cubed
1 tsp dill weed
1/4 tsp salt
1/4 tsp pepper
1/2 pound bacon, Cooked and crumbled, divided
3 cups milk
Cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add cheese, dill weed, salt and pepper. Cook & stir until cheese is melted. Reserve some of the bacon for garnish, add the rest to the chowder with milk. Heat through. Top individual bowls with reserved bacon. 10-12 servings (3 quarts)
