"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
I DO NOT KNOW WHERE TO START THERE ARE SO MANY THINGS DOWN AT THE FARM
START BUYING YOUR TINS FOR THANKSGIVING AND CHRISTMAS FOOD GIFTS, YOU KNOW I AM A BIG FAN OF THE DOLLAR STORE, START OFF THANKSGIVING DAY WITH A NICE BRUNCH, MY NEIGHBOR GAVE ME THIS RECIPE AND GET THE KIDS INVOLVED
PEANUT BUTTER AND JELLY FRENCH TOAST
12 slices bread, trim edges, optional
� cup peanut butter
6 Tbsp jam or jelly
3 eggs
� cup milk
� tsp. salt
2 Tbsp. butter or margarine
Spread peanut butter on six slices of bread; spread jam or jelly on other six slices of bread. Place one slice of each together to form sandwiches.
In mixing bowl, lightly beat eggs, add milk and salt and mix together.
Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.
PROSCUITTO OR HAM BAKED BREADSTICKS
1 can (11-ounce) container of refrigerated breadstick dough
1/3 cup grated Parmesan cheese
24 paper-thin slices prosciutto or honey smoked ham
Preheat oven to 350 degrees.
Line a heavy large baking sheet with parchment paper. Tear the dough along the perforations into strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, roll each dough strip in the Parmesan cheese and twist. Transfer the dough strips to the prepared baking sheets.
Bake until the breadsticks are golden brown and crisp, about 20 minutes. Cool breadsticks completely on the baking sheet.
Before serving, wrap 1 slice of prosciutto or ham on cooled breadstick. Arrange the sticks on a platter.
TIP: Sprinkle herbs of choice on dough before baking.
EGGPLANT DIP
2-4 eggplants
2 to 3 olive oil
3 cloves garlic, minced or 1 tsp. garlic powder
1 bunch fresh dill, chopped
Sea salt or kosher salt
Preheat oven broiler
Wash the eggplants well. Using the tines of a fork, poke holes in the eggplant skins.
Cover a baking sheet with tinfoil. Set the eggplants on the baking sheet and broil them until they are partially black and charred, have collapsed and are soft in texture, about 45 minutes if using large ones, less time if you are using the Oriental eggplants from the farm.
Remove from the oven, place on a cutting board and let cool.
When the eggplants are cool enough to handle, slice them open with a knife and pull away the skin.
Scrape out the eggplant pulp with a fork and put in a medium-sized bowl. Mash the pulp and add the olive oil. Mix well. Add the garlic, dill and salt. Mix well until well combined.
Serve with crackers of choice, fresh vegetable and/or pita chips.
Remove from the oven, place on a cutting board and let cool.
ROLO PRETZEL TURTLES
Rolo chocolate candies, Hershey kisses or small Reese's peanut butter cups
Mini pretzels
Pecan halves
Preheat oven to 350 degrees. Unwrap your candies of choice. Place pretzels on a baking sheet in one layer. Top each pretzel with a candy of choice. Bake in the oven for 3 to 5 minutes, until the chocolate begins to melt. The candy should be soft but not completely melted. Remove from the oven; use a spatula to lift the pretzels onto a cooling rack and immediately squish the candy with a pecan half. Watch the middle ooze out! IMPORTANT; Eat as many as can while they are still warm!
LEEK, SPINACH OR ARUGULA AND POTATO SOUP
1 lb. leeks or Farmer John's large onions
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 lb. fresh spinach or ARUGULA, thoroughly washed with stems removed
6 cups chicken broth
2 medium baking potatoes, peeled and diced
Salt and black pepper to taste
� cup heavy cream
Cut the root ends of the leeks or large onions and remove 1/3 of the green tops. Cut the leeks or onions in half wise lengthwise and slice very thinly. Rinse under cold water to remove any grit.
Heat the oil and butter in a medium soup pot over medium heat. Add the leeks or onions, until they begin to soften, 6 to 7 minutes. Add the spinach or arugula and two cups of the chicken broth. Cook 1 to 2 minutes. Add the diced potatoes and the remaining broth. Season with salt and pepper and bring to a boil. Reduce the heat to low and simmer uncovered, 30 to 35 minutes.
Puree in a food processor and then drain through a sieve directly back into the pot. Place the soup back on medium-low heat. Stir in the cream and simmer a few minutes. Taste adjusts the seasoning and serve.
TIP: Try using collard greens, it is delicious.
"WASTE NOT, WANT NOT" IF YOU HAVE LEFTOVER ARUGULA OR COLLARD GREENS, ADD IT TO RICE WHILE COOKING OR MASHED POTATOES.
FRESH CUCUMBER AND TOMATO SALAD
2 large cucumbers, peeled and seeded and sliced
2 fresh tomatoes, diced
2 Tbsp. red wine vinegar
2 Tbsp. extra virgin olive oil
� red onions, sliced very thin
� cup fresh mint leave, chopped
Salt and pepper to taste
Combine all ingredients in a serving bowl and mix well. Serve immediately.
TIP: You can skip the fresh mint and add other fresh herbs such as oregano or basil.
GREAT STUFFING MUFFINS WITH BACON OR SAUSAGE
6 slices bacon, chopped (1 slice per muffing) or sausage cooked and drained
1 rib celery, finely chopped
1 apple finely chopped
1 small onion, finely chopped
Salt and pepper to taste
1 box corn muffin mix
1 egg
1/3 cup milk
1 Tbsp. poultry seasoning
� tsp. nutmeg
1 Tbsp. fresh parsley, chopped
1 Tbsp. butter, softened
Pre-heat oven to 400 degrees.
Saut� the bacon or sausage in a skillet over medium-high heat. Add the celery, apple and onion and season with salt and pepper. Let cool.
Make the corn muffins from the mix, according to package directions. Add poultry seasoning, nutmeg and parsley. Fold in the bacon or sausage, celery, apple, nutmeg and onion mixture.
Grease a 6-cup muffin tin with softened butter and bake 15 minutes, until golden brown and cooked through.
NOTE: Make any of your favorite stuffing recipes and bake. If you have leftover stuffing, moisten with a small amount of milk and add to muffin tins and bake. GREAT FOR BRUNCH OR SIDE DISH FOR YOUR THANKSGIVING MEAL. ANY LEFT OVER GRAVY, POUR OVER STUFFING MUFFINS.
MAKE YOUR HOMEMADE PIES, CAKES AND COOKIES.
IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES, LOOKING FOR AND OLD FAMILY FAVORITE OR HAVE A RECIPE TO SUBMIT CONTACT ANDREA afreebody@verizon.net
RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL
Just as the fresh, locally grown fruits and vegetables disappear from tables farther north, Florida's bountiful winter harvest starts. Think about serving Florida-grown, fresh foods during this holiday season. Many of the fruits and vegetables recommended for your Five-A-Day are available all winter long in Florida. Here are just a few of the many choices you have right now.
