Spiced Beets with Cinnamon and Ginger

INGREDIENTS:

  • 8 to 10 small whole cooked beets
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • dash ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 cup light brown sugar, firmly packed
  • 2 tablespoons fresh lemon juice

PREPARATION:

Slip skins from cooked beets; dice. Put beets in a medium saucepan with remaining ingredients. Simmer spiced beets for 2 to 3 minutes. This recipe for spiced beets serves 4.

Stuffed Sweet Peppers

INGREDIENTS:

  • 8-10 sweet banana peppers or other mild, long pepper
  • 1 small sweet onion, grated (about ¼ cup)
  • 1 8oz block cream cheese, softened
  • ½ cup finely shredded cheddar cheese
  • ½ cup chopped bacon (the precooked kind work very well)
  • 1/3 cup bread crumbs
  • dried oregano to taste
  • salt & pepper to taste

PREPARATION:

Heat oven to 350.  Wash peppers and leaving stems intact, slice in half lengthways.  Remove seeds.*  Place on baking sheet.  Combine grated onion, cream cheese, bacon and cheddar cheese well.  Add oregano, salt & pepper to taste.  Using a spoon or pastry bag with a wide tip, fill up each of the pepper boats.  Roll filled peppers in bread crumbs.  Bake at 350 for 10 minutes, then broil for 1-2 minutes to crisp up the bread crumbs. 

*Even though these peppers are “sweet”, the interior and seeds WILL make your eyes burn if you rub your eyes!  Gloves are a good idea.

Freezing corn for winter—if you don’t eat it all first!This is a quick way to freeze some corn for later in the year. It can be done on a small scale (a few ears) or you can take all day and put corn up!

INGREDIENTS:

  • Boiling water
  • Corn, shucked and all the silks removed
  • Ice water
  • Plastic freezer bags

PREPARATION:

Bring water in a large pot to boil.  Once water is boiling, add corn and remove after 2 minutes. Immediately place in ice water and allow to cool to the touch.  Remove the corn from the water and let drain.  Place the tip of the corn in a bowl and using a serrated knife, cut small sections lengthwise from the end to the tip.  Place into freezer bags, push out any extra air and freeze.  Corn will be good for up to 9 months.

Zucchini & Squash on the Grill

INGREDIENTS:

  • 1 medium zucchini
  • 1 medium yellow summer squash
  • 1 medium onion
  • olive oil
  • garlic powder
  • salt & pepper

PREPARATION:

Wash and dry zucchini & squash.  Slice off ends and cut into 1/2” rounds.  Slice onion into rings. Place in bowl and drizzle with 1-2 tbs of olive oil.  Mix well to coat.  Make a pouch from aluminum foil large enough to hold all veggies. Place zucchini, squash & onions in pouch.  Add garlic powder, salt & pepper to taste.  Pinch pouch shut and place on grill for approximately 30 minutes or until squash is fork tender.

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