Freezer Spaghetti Sauce
I have had several requests to publish the recipe that we use for our frozen spaghetti sauce - here it is! (We love it) I mostly use the peeled La Roma tomatoes, but the Brandywine are great too. They just need to be cooked down to remove the fluid.
Note: Recipe By:Stephanie Lane. Find the original recipe here
"This is a great sauce to make and freeze. Grab your tomatoes and crockpot and you're set!
Decadent Pumpkin Pie
You only live once!
Note: This recipe for pumpkin pie appeared in a Philadelphia newspaper in 1974. It is as good now as it was then but check with your cardiologist. The best pumpkin pie is made with fresh Butternut or Buttercup squash. Next best is fresh pumpkin and least desirable is store bought canned pumpkin. We make it every year at Thanksgiving.
1.5 cups of cooked pumpkin pulp (Butternut or Buttercup squash)
1.5 cups heavy cream
1/2 cup brown sugar, firmly packed
1/4 cup white sugar
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ginger
1/8 teaspoon ground cloves
4 eggs slightly beaten
1 splash of rum
Cook the squash or pumpkin in the oven or microwave until tender. Scoop out the pulp and mash it with a potato masher. Put all the ingredients into a bowl and mix well, adding the eggs last. Spoon the resulting mixture into an unbaked pie shell and bake in the oven for 10 minutes at 450 degrees: then turn the temperature down to 350 and bake until the filling sets (about another hour+). Serve the warm pie with lots of fresh whipped cream.
Put that fresh-picked spinach to use! Serves four.
1 lb fresh spinach
1 can chicken broth (14.5 oz)
3 cup whole milk or half and half
1 small diced onion
1 garlic clove crushed (optional)
4 TBS butter
¼ cup all purpose flour
Salt and Pepper to taste
Chop spinach and cook with onion in the chicken broth until tender. Cool and puree in blender or use immersion blender. Melt butter in saucepan and add garlic and flour. Add salt and pepper.Cook for several minutes to incorporate the flour. Wisk in the 3 cups of milk and heat to thicken. Add the spinach mixture. Bring to a boil and serve. Add a dollop of sour cream or some parmesan cheese if you like.
A Nunamaker Family Favorite...
Take 4 cups of thinly sliced zucchini or yellow squash (about 1 pound) and 1 cup thinly sliced onions,
Cook with a little water until barely tender on medium heat. Drain off all water.
Make a white sauce of:
2-3 tbsp butter - melt - stir in
2-3 tbsp flour
1 cup of milk (whisked in)
and 1/4 cup of shredded cheese (sharp, for example)
salt and pepper.
Stir sauce into zucchini/onions (put into fireproof dish).
2 slices of white bread, buttered and torn into very small pieces, and top with
1/2 cup of shredded cheese.
Bake at 350 degrees for about 20-30 minutes
Crusty White Bread
Although not a recipe for fruits or vegetables from our produce garden this easy bread recipe goes great with most menus. Recently I have used a Dutch Oven to bake the bread and get a better rise and better crust.
Dave's Crab Cakes
Perfect with a fresh Romain lettuce Caesar Salad using the dressing listed on this page.
1 lb crab lump meat
1 tbs mayonnaise
1 egg beaten
½ tsp Old Bay Seasoning
1/4 tsp Worcestershire Sauce
½ tsp mustard
1 tbs white wine
1/4 cup panko bread crumbs
Beat egg and mix well with all ingredients. Mix crab meat by hand gently. Cool in refrigerator for 30 minutes. Cook in frying pan with 2 tbs butter. Medium heat (5). Cover. 5 minutes per side. Take off lid and fry an additional 2 minutes. Serve.
(I also use bluefish instead of crab to make Bluefish Cakes using the same recipe)
Slow-Cooker Caramelized Onions & French Onion Soup
Fresh onions are usually available by the middle of July. Here is a way that you can have them all year long.
The slow-cooker is a great way to make big batches of luscious, brown, meltingly tender Caramelized Onions for whatever purposes you want them. Included is my recipe for great French Onion Soup using the caramelized onions as a base.
For the Slow Cooker Caramelized Onions
To Make the Slow Cooker Caramelized Onions:
Tomato Basil Soup
Great way to use our Roma tomatoes, Basil and Garlic