Recipes
Strawberries Eggplant Onions Tomatoes
Squash Sweet Corn Peppers
Pumpkin
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Dennison's Farm produce.
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Strawberry Pie
Mix 1 cup white sugar with 3 Tbs. cornstarch. Gradually stir in 1 cup
water. Bring to boil. Remove from heat and stir in 1/2 package
strawberry Jell-O. Slice strawberries into prepared pie crust until
almost full. Pour Jell-O mixture (lukewarm) over berries and refrigerate.
Serve with whipped cream or Kool-Whip. How's that for easy???
Works with other berries, too. Just use matching flavor Jello, or try
different combinations of flavors.
Strawberry Freezer Jam
Wash and cap 1 Qt strawberries - then crush. Measure 4 cups of sugar
into bowl. Add 2 cups crushed berries. Mix and set aside.
(this is very, very sweet) Mix 3/4 cup water and 1 box Sure-Jell in saucepan.
Bring to full rolling boil and continue stirring for one minute. Stir
hot Sure-Jell mix into fruit. Stir constantly for about 3 minutes.
Fill clean plastic containers immediately to within 1/2" of top. Cover
quickly. Let stand at room temp overnight. Store in freezer.
Refrigerate after opening. (recipe from Sure-Jell box)
Skinny Dippin'
2 Cups really ripe strawberries
2 Tbs. Honey
3/4 Cup Low Fat Creamy Cottage Cheese
3/4 Cup Yogurt Plain or Fruity
Whiz all 4 ingredients in blender until smooth. Trot out one of your beautiful antique small glass bowls, and fill with dip. Place in center of serving platter, surrounded with mix of fresh fruit (Melon Chunks, Peach Slices, Berries) and just impress the heck out of our company. Enjoy!!!!
Sweet Dressing for Fruit Salads
This is what I make for apple salad, rice glory, or a fresh fruit bowl
(like berries, peach chunks, sliced bananas, apple slices and grapes or raisins)
adjust amounts depending on how many folks dropped in. About 1 cup
lite mayo, 1/4 cup sugar, thin with milk to consistency of heavy cream. Stir
in several shakes of paprika and pour over fruit or salad. You think
paprika doesn't have much flavor - but it really makes a difference.
Strawberry-Kiwi Jam
3 Cups crushed strawberries
3 kiwis, peeled and diced
! tablespoon lemon juice
1 tablespoon minced crystallized ginger 1 pkg. Fruit Jell powdered pectin
5 cups sugar
Prepare home canning jars and lids according to manufacturer's instructions.
Combine strawberries, kiwi, lemon juice, ginger, and pectin in a large sauce pot. Bring mixture to a boil, stirring frequently. Add sugar and return to a rolling boil, stirring constantly. Boil hard for 1 minute. Remove from heat , skim foam (use 1 Tablespoon of butter in mixture while cooking and it will prevent foaming). Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe jar rim clean. Adjust caps. Process 10 minutes in boiling water canner. Yield: about 6 half-pints.
Strawberry Jello Cake
1 White cake mix (dry)
1 small package of strawberry jello
4 whole eggs
1/2 cup water
3/4 cup oil
3 Tablespoons flour
1/2 cup mashed strawberries
Combine cake mix, jello, oil. Beat eggs one at a time into batter. Add flour, water, and strawberries. Mix on low speed with electric mixer until well blended. Bake in greased oblong (9 x 13) cake pan at 300 degrees for about 1 hour or until toothpick comes out clean. Let cake cool completely before icing.
Frosting
Small package softened cream cheese
1/4 cup mashed strawberries
1 pound box powdered sugar (sift well)
1/4 cup milk (if needed)
1/2 teaspoon almond flavoring (optional)
Add all ingredients together, blending well until smooth. Frost cool cake.
Fresh Strawberry Sherbet
21/2 quarts of fresh strawberries (frozen work also)
31/2 cups of sugar
5 Tablespoons lemon juice
2 cups plain yogurt
Wash, cap, and slice the strawberries. In a bowl, mix the berries with
sugar and lemon juice. With fresh berries, set aside mixture for an
hour or more.
In a food processor, combine yogurt and berry mixture, process until smooth.
Freeze in one-gallon ice cream freezer according to the manufacturer's directions.
This recipe is easy and very tasty.
Strawberry Butter
1 cup butter, room temperature
3/4 cup frozen strawberries, drained
3 tablespoons confectioner's sugar
Put butter into blender. Add remaining ingredients and blend until smooth. Serve with hot rolls.
TIP:
When Freezing Eggplant Slices for frying, blanch for a few minutes in water
with 1/4 cup of citric acid added and then sandwich between pieces
of freezer paper. This will keep your eggplant from turning an ucky
brown color and the slices will come apart without tearing up when you are
ready to use them!
Fried Eggplant Slices
1/2 inch thick to 1 inch thick slices of Eggplant (according to preference)
Beaten egg
Salt
Soak peeled eggplant slices in salted water for 1/2 hour and press between
paper towels for an additional 1/2 hour to remove any bitter taste
dip eggplant slices in beaten egg and lightly salt. Pan fry in a little
butter until golden brown on both sides and very tender. Serve
as-is or drizzle with honey or syrup.
Southern Deep Fried Eggplant
Peeled Eggplant cut into 1 1/2" square chunks or (french fry style) strips.
Mixture of 1 cup flour to 1 cup cornmeal with about a teaspoon of salt added
Beaten egg
Soak peeled eggplant chunks in salted water for 1/2 hour and press between
paper towels in a colander for 1/2 hour to remove any bitter taste.
Dip eggplant in egg, then in flour & cornmeal mixture, then in egg, then
flour mixture again and drop into very hot oil. Fry until golden brown.
Put on paper towels to drain and serve hot. (strangely enough this
is pretty good with ketchup!)
Grilled Eggplant
1/2 cup red wine vinegar or Balsamic vinegar
1/2 cup vegetable oil
1/2 cup honey
lemon pepper
salt
Eggplant
Split Dennison's Italian Eggplants lengthwise, set cut side down in shallow dish. Mix all other ingredients and pour over the eggplant. Allow to marinate at least 1/2 an hour (more is better) and then place on a hot BBQ grill. Delicious as a side dish with grilled steaks. How do I know?? ;-)
Eggplant Parmesan
Peeled Eggplant Slices
Mozzarella cheese
Grated Parmesan Cheese
Spaghetti Sauce with or without meat
Beaten egg
Olive Oil
Dip Slices in egg (there is no need to soak the slices in this recipe)
Dredge in grated parmesan cheese. In a teflon skillet fry slices in
olive oil (or other vegetable oil) until the cheese is good and brown.
Reduce heat and pour the spaghetti sauce over all the slices. Simmer
for 10-15 minutes (covered) then place a generous slice of Mozzarella cheese
on each and cover again and simmer for about 5 more minutes until the cheese
melts.
This is delicious just as it is, or you can serve over your favorite boiled
pasta.
Onions
Baked Onions
This recipe is best when you use the sweetest onions grown in Tennessee...Dennisons
Farm's Sweet White Onions!
One Medium White Onion per person
Butter
Salt and Pepper
Worcestershire Sauce
Aluminum Foil
Slice the top (pointed end) off the onions
Peel off any dirty layers of skin, leave the inside layers for a sweeter taste
Slice Onion down almost to the root end to divide in half and then into quarters,
but leave the quarters attached at the bottom
Stick slivers of butter into the cuts
Salt and Pepper the onions to taste
Put on a square of Aluminum Foil
Add a splash of Worcestershire Sauce
Tightly wrap the Onions in the foil and place on baking pan in 350 degree
oven for 1 hour, OR nestle in the coals of a grill or campfire for 45 minutes
to an hour (depending on the size of the onion)
The Onions are done when they are squeezably soft! Unwrap and eat all
except for the outside layers of skin. They are almost as sweet as
candy!
Tomato Parmesan
Thick Slices of Ripe Tomatoes
Olive Oil
Grated Parmesan Cheese
Sprinkle Parmesan Cheese thickly on the tomato slices, drizzle with Olive
Oil. Place under broiler until the tops are golden brown.
MINI-CHEDDAR CHEESE
SOUFFLÉS IN TOMATO SHELLS
Recipe modified from Emeril Lagasse,
2001
6 large firm, ripe tomatoes
Salt
2 tablespoons unsalted butter
2 tablespoons finely chopped green onion
2 tablespoons flour
6 tablespoons heavy cream
6 egg yolks
1/2 teaspoon salt
1/2 teaspoon your favorite Cajun spices
1 cup finely grated cheddar cheese
4 egg whites
Pinch cream of tartar
1 tablespoon finely grated dry jack cheese, parmesan, or romano
Preheat the oven to 400 degrees F.
Cut the upper half from each tomato and scoop out
the seeds and pulp. Sprinkle insides of the tomatoes
lightly with salt, and invert on paper towels to drain
for 20 minutes.
In a small, heavy saucepan, melt the butter over
medium heat. Add the onions and cook, stirring, for
2 minutes. Stir in the flour, and cook, stirring, for 3
minutes. Whisk in the cream, and simmer, stirring
constantly, for 5 minutes. Remove from the heat and
whisk in the egg yolks, salt, spices and cheddar.
In a bowl with an electric mixer, beat the egg whites
with a pinch of cream of tartar until stiff peaks form.
Fold 1/4 of the egg whites into the cheese-egg yolk
mixture. Gently incorporate the remaining egg
whites. Spoon the batter into the tomato shells, filling
them 3/4 full. Place the tomatoes in a baking dish,
and sprinkle 1/2 teaspoon of dry grated cheese over
each. Place the tomatoes in the oven and immediately
lower the heat to 375 degrees F.
Bake until the soufflés have risen and are golden
brown on top, about 20 to 25 minutes (but do not
open the door during the baking time).
Remove from the oven and serve immediately.
Sautéed Squash
Squash
Onions
Olive or Vegetable oil
Salt and Pepper
Thinly slice onions, and squash. Place into heated skillet with 1/4 inch of oil. Let fry, turning frequently until some of the squash and onions are browned. Add 1/2 cup water and cover loosely. Reduce heat, Salt generously, pepper to taste, stir occasionally until water is gone and vegetables are very tender.
Italian Sautéed Squash
Squash
Olive or Vegetable oil
1/2 cup Italian seasoned Bread Crumbs
Salt and Pepper
Thinly slice and squash. Place into heated skillet with 1/4 inch
of oil, add bread crumbs. Let fry, turning frequently until some of
the squash and crumbs are browned. Reduce heat, Salt and pepper to
taste, stir occasionally until squash is no longer crisp.
Grilled Sweet Corn
One Cob of Sweet Corn per person (or more)
Butter
Salt and Pepper
Do Not Shuck the Corn on the Cob! Peel the outside layers down and
remove the silks. Cut the pointy end off the corn if necessary.
Liberally spread butter on the ear of corn
Sprinkle with Salt and Pepper to taste
Fold the shucks back up over the ear of corn.
Wrap tightly with aluminum foil
Cover with hot coals on grill or campfire. Let cook for 30 to 45 minutes.
(if you can't cover with coals, be sure to turn the cobs frequently to prevent
parching on one side, cook slightly longer)
Stuffed Bell Peppers
1 large Bell Pepper per serving
Hamburger (very lean) mixed with your favorite hamburger meat seasonings*
and finely chopped onions. (* I recommend Italian seasonings, or lots of dill
weed and garlic) You can also stretch your hamburger meat by using
finely diced eggplant, oats, pre-cooked rice, corn, or bread crumbs as a
filler in the meat.
Steak Sauce of your choice
Mix your hamburger meat with seasonings and onions and set aside. Cut off the top surface of the green peppers and using a small paring knife remove the seeds and veins from inside the peppers. Stuff the meat into the pepper cavities. Stand the peppers up in appropriately sized baking dish and top each with about a tablespoon of Steak Sauce. (I use a round french white corning ware baking dish...it has tall sides and a tightly fitting lid) Cover tightly and bake at 375 degrees for an hour.
Pumpkin Stew
2 pounds of stew meat
3 tablespoons canola oil
1 cup water
3 potatoes, peeled, & cut into 1 inch pieces
4 carrots, sliced
1 bell pepper, cut into 1/2 inch pieces
4 garlic cloves, minced
1 onion chopped
2 teaspoons of salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 (14-ounce) can diced tomatoes, drained
1 10 to 12 pound pumpkin
Brown the beef in 2 tablespoons of canola oil in a dutch oven. Then stir in vegetables and spices to combine. Simmer, covered, for 2 hours. Next, stir in bullion granules and tomatoes.
Wash the pumpkin. Cut out a 6-8 inch hole in the top, saving the top. Clean out the insides and discard. Place pumpkin in a shallow, sturdy pan. Spoon in stew then replace the top. Brush the outside of the pumpkin with the remaining tablespoon of oil. Bake at 325 degrees for 2 hours or just until the pumpkin is tender. Do not overcook the pumpkin or it will become too soft and spill-out the stew. Serve stew from the pumpkin, spooning out chunks of the pumpkin flesh with each serving. Yield: 8-10 servings.
Pumpkin Ice Cream
2 cups canned pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans, toasted
1/2 gallon vanilla icecream, softened
36 gingersnaps
Combine pumpkin, sugar, salt, and spices, then add pecans. IN a chilled bowl, fold pumpkin mixture into ice cream. Line the bottom of a 13x9x2-inch pan with gingersnaps. Top with icecream mixture. Grease until firm, about 5 hours. Cut into squares, garnish with whipped cream and pecan halves. Yield: 18 servings.
Pumpkin Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 can canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 (12 0z.) package butterscotch chips
1 (7 Oz.) jar marshmallow cream
1 cup chopped pecans.
1 teaspoon vanilla
Butter a 13x9x2-inch pan. In heavy 2-quart saucepan, combine sugar,
butter, evaporated milk, pumpkin and spices. Bring to a boil, stirring
frequently. Reduce heat to medium low and boil until mixture reaches
234 degrees on a candy thermometer, stirring constantly (about 25 minutes).
Remove from heat and stir in butterscotch ships until melted. Add marshmallow
cream, nuts, and vanilla. Mix until well combined. Pour mixture
into buttered pan, spreading evenly. Cool to room temperature.
Cut into squares. Keep stored in refrigerator. Yield: 3 pounds.
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