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

Ingredients:

• 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

Directions:

• 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

Ingredients:

• 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

Directions:

• 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