THE CO-OP PANTRY B Y M A RY D E L P H
It is hard to believe that it is time to think about ways to use up the late summer and early fall harvest’s bounty. Everything from apples to zucchini will be ready to cook or can in the next few weeks. Of course, in this column, we will check out several delicious recipes for eating well during this season. - Mary
Fruit Dip 2 (8-ounce) blocks cream cheese, softened 1 (7.5-ounce) jar marshmallow crème Juice of 1 orange (about 3 Tablespoons) Assorted fruit, for serving In a large bowl using a hand mixer, beat together cream cheese and marshmallow crème until no lumps remain, then stir in orange juice. Refrigerate until ready to serve, at least 1 hour. Serve with fruit. Note from Mary: Good fruit for this recipe: apples, grapes, cantaloupe, pears and my favorite - strawberries. Of course, strawberries are at their peak in spring, but can usually be found in the produce section at your local market at any time. Pineapples, like strawberries, are usually available as well.
Zucchini & Cheese Drop Biscuits ¾ cup shredded zucchini 1 ½ teaspoons salt, divided 2 ½ cups all-purpose flour 1 Tablespoon baking powder ½ cup cold butter, cubed ½ cup shredded cheddar cheese ¼ cup shredded part-skim mozzarella cheese ¼ cup shredded Parmesan cheese 2 Tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry 2 Tablespoons minced fresh basil or 2 teaspoons dried basil 1 cup 2% milk Heat oven to 425 F. Place zucchini in a strainer over a plate; sprinkle with ¼ teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry. In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes and basil. Add milk; stir just until moistened. Drop by scant 1/3 cupfuls onto a greased 13x9-in. baking pan. Bake until golden brown, 22-26 minutes. Serve warm. Note from Mary: These go beautifully with breakfast, soup or just about anything you can think of. Best if served with a dab of butter on top while they are still hot.
Fried Green Tomatoes ½ cup vegetable oil 4 large green tomatoes 2 cups all-purpose flour 2 eggs, beaten Salt and pepper, to taste Heat vegetable oil in a large skillet over a medium-high heat. Slice tomatoes ¼ inch thick. July 2020
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