Tuesday, September 27, 2011

Fall Harvest

A wise man always
eats well.
Chinese Proverb

The Farmer's Markets offer a cornucopia of the season's best with fruits,vegetables and fall flowers. The following recipes are some suggested ways to use some of the produce being offered at the markets. This week I will be posting several recipes each day.

Broccoli-Cauliflower Bake


  • 4 cups broccoli florets
  • 1 cup cauliflower florets
  • 1 medium onion chopped
  • 1 TB. butter
  • 1 can of cream of chicken
  • 4-6 oz. Swiss cheese cubed
  • 1/2 cup milk
  • ¼ tsp. dried basil, marjoram and thyme
  • 1-cup breadcrumbs
  • 1 TB. parsley flakes


  • Preheat oven to 375
  • In a large saucepan cook broccoli and cauliflower covered in lightly salted water 6-8 minutes till vegetables are crisp-tender
  • Drain
  • In a skillet cook onion in butter stir in soup and cheese and milk
  • Cook and stir just till cheese melts
  • Stir in cooked vegetables and then transfer to a greased 1-1/2 quart size casserole bowl
  • Toss breadcrumbs with 1 TB parsley flakes and 1 TB. melted butter
  • Sprinkle over vegetable mixture
  • Bake uncovered 20 minutes
  • Another topping idea: 2/3 cup crushed wheat crackers, 1/3 cup chopped walnuts, ¼ cup Parmesan shredded cheese and 2 TB. melted butter

Corn Pudding Casserole

Serves 12-14


  • 2 cans cream style corn
  • 1 can whole corn liquid packed drained or 5 ears of fresh corn-scrape corn off cob
  • ½ stick of margarine melted
  • 8 oz. sour cream
  • 2 eggs beaten
  • 1 box jiffy corn muffin mix
  • 1 small onion, grated
  • salt and pepper to taste


  • Combine all ingredients except the Jiffy mix, then stir in the dry mix till just combined
  • Pour into a greased 9 x 13 pan
  • Bake 1 hour and a half at 350
  • Cool and cur in squares
  • Can be baked a day ahead and reheated at league
Serve with Jambalaya

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