"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
WITH ALL THE GREAT THINGS GROWING AT THE FARM, THIS WEEK WAS A TOUGH ONE, SO I AM GOING TOWARDS THANKSGIVING
SPICED PECANS
2 cups pecan halves
2 Tbsp. butter or margarine
1 egg white
� tsp. salt
� tsp. ground ginger
� tsp. garlic powder
1 tsp. grated orange zest
Spread pecans in ungreased rectangular baking pan, 13x9x2 inches. Bake in 325 degree oven, stirring occasionally, until toasted, about 10 minutes. Remove pecans from pan; reserve.
Heat butter or margarine in same pan in oven until melted; tilt pan to spread margarine or butter evenly. Beat egg white, salt, ginger and garlic powder on medium speed until foamy, about 20 seconds; stir in orange zest and reserved pecans until evenly coated. Spread pecans evenly in margarine or butter.
Bake uncovered, stirring occasionally until shiny and dark golden brown, about 20 minutes; cool completely.
DO AHEAD IF DESIRED: Store pecans in tightly covered container at room temperature no longer than five days.
I ALWAYS LIKE THE TRADITIONAL RELISH TRAY
Stuffed Celery with cream cheese, sprinkle with paprika or chili powder
Deviled eggs, for a different twist add pesto instead of mayonnaise, top with a small piece of shrimp, slice of black olive and/or chopped pimento
Carrot sticks with a nice dip
Black olives
Sweet pickles
GREAT THE NEXT DAY IF THERE ARE ANY LEFTOVERS.
TIP: To make the perfect hard boiled eggs, places eggs in cold water, cover bring to a boil just for a few minutes, turn off heat and let eggs sit for approximately 10-15 minutes, rinse under cold water, roll eggs to crack shells and peel.
CRANBERRY SAUCE Follow the back of the package, once they pop, then add zest of and orange, chopped orange pieces and chopped nuts. Cool and serve that day or cover, refrigerate and serve the next day.
TIP: Great the next day on your turkey or ham sandwiches.
GREEN BEANS CAESAR
1 � pounds fresh green beans, cut into 1-inch pieces
2 Tbsp. vegetable oil
1 Tbsp. vinegar
1 Tbsp. instant minced onions or finely chopped scallions
� tsp. salt
1 clove garlic crushed
1/8 tsp. pepper
2 Tbsp. dry bread crumbs
2 Tbsp. grated parmesan cheese
1 Tbsp. butter or margarine, melted
Paprika
Heat beans and 1-inch salted water (1/2 tsp. salt to 1 cup water) to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 10 to 15 minutes; drain.
Toss beans, oil, vinegar, onion, salt, garlic and pepper. Pour into ungreased 1-quart casserole. Mix bread crumbs, cheese and margarine or butter; sprinkle over beans. Sprinkle with paprika.
Cook uncovered in 350 degrees oven until heated through, 15 to 20 minutes.
OPTION: Sprinkle with slivered almonds over beans and then bake.
CREAMED ONIONS
Water
Salt
2 pounds small white onions
6 Tbsp. margarine or butter
3 Tbsp. all-purpose flour
1 � cups milk
Paprika
In a 2 quart saucepan over medium heat, in 1 inch boiling water, salted water, heat onions to boiling. Reduce heat to low; cover and simmer 10 -15 minutes or until onions are tender.
Meanwhile, in 1 quart saucepan over medium heat, melt butter, whisk in flour until smooth. Slowly stir in milk and � tsp. salt and cook stirring until thickened.
Drain onions and place in serving dish; pour on sauce and sprinkle lightly with paprika.
TIP: If your family and friends like peas, add to above sauce.
NEXT WEEK WE WILL BE FEATURING MORE SIDE DISHES AND DESSERTS FOR THANKSGIVING. YUMMM!
IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES, LOOKING FOR AND OLD FAMILY FAVORITE OR WOULD LIKE TO SEND ME A RECIPE WITH PRODUCE FROM THE FARM, PLEASE e-mailafreebody@verizon.net.
RECIPES COURTESTY OF ANDREA FREEBODY, APOLLO BEACH. FL
