Mahon cookbook sept 2012 lr by The Gourmet Farm Girl

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The Gourmet Farm Girl Cookbook Volume 1

Deborah Mahon

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This cookbook is about farm life in America and cooking with wholesome fresh foods. Growing up on a dairy and grain farm in northern Ohio, I spent countless days in the kitchen with grandma and mom cooking dinner and supper or canning and freezing fruits and vegetables. Understandably, cooking with simple basic foods comes naturally to me. I still use those basic ingredients and techniques, but over the years I have added my own flair to make dishes that are, well…let’s just say that’s where the name “The Gourmet Farm Girl” originates.

On the farm, we called the noon meal dinner because it was the biggest meal of the day. Since the men were out working early after breakfast they were quite hungry by noon and needed a substantial meal to finish out their day. Supper was the evening meal after chores and was lighter. Always, the food was homemade with a goodness that came fresh from the garden, home-canned off the pantry shelf or meats from the freezer from animals raised on the farm. Later, I raised my 3 children with a strong connection to the farm. They became a part of America’s farm kids, working on the farm, showing livestock at the county fair and sharing in the family heritage. They were fortunate in the fact they built strong bonds with their grandparents and even their great grandparents, a rare opportunity in today’s world. I’m happy to say, they recognize the value in this as well. As our lives keep changing and the world keeps moving we as a family look back many times to the very essence of the farm life that shaped our futures and our characters. The farm is still in operation today, still family owned. It has a long history. Built by my German ancestors in the early 1800’s it has been the source of many stories and so many great meals that were shared around the kitchen table.

For years my children have been asking me to write down my recipes . . . so here are some of them, more can be found on my blog site at www.thegourmetfarmgirl.com.

Here is where to find a recipe Breakfast Time

Waffles, Muffins & Crepes Homemade Granola Eggs & Meats

Dinner Time

Beef recipes Pork Recipes Side Dishes Chicken Recipes Lamb, Veal & Bison Casseroles Fish and Seafood recipes

Supper Time

Beef Recipes Pork Chicken & Turkey Recipes Fish and Seafood recipes Soups and Stew Side Dishes

Appetizers

Potato Skins Fried Green Tomatoes Eggplant recipes Onion Soup Skewers Stuffed and Wrapped Seafood recipes Frog Legs Chicken Drummies

This and Thatâ&#x20AC;&#x2122;s

Fresh Squeezed Lemonade Salads and Dressings Homemade Relish Pizza

Desserts

Peach Crumble Strawberry Pie Homemade Whipped Cream Ice Box Cakes Pineapple Upside Down Cake Holiday Fruit Salad Springerlets

pages 1-11 page -7 pages 8-11 pages 12-19 pages 20-23 pages-24-39 pages 40-45 pages- 46-51 pages 33-39 pages 52-57 pages-58-59 page 60 pages- 61-64 pages 65-70 pages 72-83 pages- 84-89 page 90 page 91 pages 92-93 page-94 page 95 pages 96-101 pages 102-106 page-108 page-109 page- 110 pages-11-114 pages-115-118 page 119 page-120 pages -121-122 page-123 pages-124- 125 page 126 page-127 page-128

Breakfast Time

Waffles with Fresh Strawberries and Homemade Whipped Cream

1 3/4 cups all-purpose flour 1 3/4 teaspoons baking powder 1/8 teaspoon salt 1/8 teaspoon ground nutmeg or cinnamon 1 1/2 cups half and half (at room temperature) 2 large eggs yolks (at room temperature)

1/2 teaspoon vanilla extract 1/4 cup unsalted butter (melted) 2 large egg whites at room temperature 1/4 cup sugar Â˝ quart fresh Strawberries

Wash and slice the Strawberries leaving some with the green stem on top; set aside. In a large mixing bowl, whisk together flour, baking powder, salt, and nutmeg. In a medium size mixing bowl, whisk together the half and half, the two egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk and egg mixture into the flour mixture till it come together, be careful not to over mix the batter. Preheat the waffle iron to medium-high. In medium bowl, with a hand-held electric mixer, whip the 2 egg whites until they just begin to hold a peak; sprinkle the sugar over the whites and continue beating until they hold a peak. With a rubber spatula, gently fold the egg whites into the batter. Brush the waffle iron with butter. (If the waffle iron is well seasoned or if using a nonstick it is not necessary to brush the iron each time with butter) Pour about 1/3 to 1/2 cup batter on the iron. (Remember that the batter will spread once the lid is closed) Close lid and cook until golden brown and slightly crisp; about 4-5 minutes. Repeat with the remaining batter. Top waffles with whipped cream and fresh berries. Whipped Cream recipe can be found on page 123.

Mini Cornbread Muffins with Honey

1 cup corn meal (white or yellow) 1 cup all purpose flour 1/4 cup sugar (optional) 1/2 teaspoon salt 4 teaspoons baking powder 1 cup whole milk 1/4 cup vegetable oil 1 egg Preheat oven to 400 degrees Grease mini muffin pans. Blend all dry ingredients in a large mixing bowl; mix all wet ingredients in a separate mixing bowl. Make a whole in center of dry ingredients and pour liquid in. Mix together with a large spoon till blended. Fill each cup 2/3 full and bake for 10 minutes or until golden. Remove and let cool for 1-2 minutes before releasing from pan.

Drizzle with honey or maple syrup and of course...butter!

Did you know? Bees collect pollen and nectar from flowers and plants while in bloom. They use their tube like tongues to suck the nectar out of the flowers. They store the nectar in their stomachs and carry it back to the hive. After awhile the nectar mixes with the proteins and enzymes produced by bees, converting it to honey. The bees drop the honey into the beeswax combs and keep repeating till the comb is full.

French Toast with Warm Pears and Toasted Pecans

1/4 cup toasted pecans 1-2 Anjou Pears (ripe) 1 lemon 2 eggs (beaten) 4-5 tablespoons milk or cream 1/2 teaspoon cinnamon 2-3 tablespoons butter 1 medium size loaf of 2 day old Sourdough bread (sliced thick) Pure Mable Syrup to taste Powdered Sugar (optional) Toast pecans in the oven on a small baking stone or pan for 3-4 minutes at 300 degrees or until just slightly toasted. Slice pears and place in a bowl of water with the juice of one lemon. With a hand whisk, beat the eggs with the milk or cream, add the cinnamon; whisk until the yolk is thoroughly mixed. Preheat a griddle or non-stick skillet over medium high heat. Place a tablespoon of butter onto the griddle or skillet. Dip the bread into the milk-egg mixture, coating both sides, then place on griddle. Cook each side of toast until golden brown, repeat with remaining bread slices. Before serving, drain the pears and place the slices onto the hot griddle to warm for 1-2 minutes, add additional butter if needed. Layer the slices of toast on serving plate and top with pears and pecans. Drizzle with warm maple syrup and dust with powdered sugar; serve immediately Serves 4-6

Cherry and Zucchini Muffins with Rolled Oats

2 1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup rolled oats 1 teaspoons cinnamon 3 large eggs 1 1/2 cups sugar 1/4 cup sour cream 1/4 cup melted butter 1 teaspoon vanilla 1/2 teaspoon almond flavor 2 cups shredded zucchini (unpeeled) 1 cup chopped pecans 1 cup fresh cherries (pitted and chopped) Brown sugar for topping Preheat oven to 350 degrees Line two muffin tins with paper muffin cups; set aside In a medium size mixing bowl, combine the flour, baking powder, soda, salt, rolled oats and cinnamon; set aside In a large mixing bowl beat the eggs with an electric mixer on medium speed till foamy (about 2 minutes) Add the sugar, sour cream, butter, vanilla and almond extracts. Slowly add the flour mixture and mix on low speed till just blended. With a large wooden spoon gently stir in the zucchini and nuts; fold in cherries. Note: Do not over mix or batter will turn pink Sprinkle tops of muffins with a teaspoon of brown sugar Bake for 30 minutes or till a wooden pick comes out clean; cool in pan on a rack for 8-10 minutes; remove muffins from pan; cool or serve warm Yields 24 muffins

German Pancakes (Crepes) Ginny’s Recipe

6 eggs 3 cups milk 3 cups all purpose flour 12 Tablespoons sugar 6 Tablespoons vegetable oil 1 ½ teaspoons salt In a large size bowl mix with a hand whisk the eggs and milk, add the flour, sugar, oil and salt. Stir to combine thoroughly. Heat 1-2 teaspoons of vegetable over medium heat in a large sauté pan; pour a thin layer of batter into the pan. Rotate the pan in a circular motion to coat; when lightly golden in color flip and cook the other side till golden. Spread the crepe with peanut butter, your favorite jelly or jam or fresh fruit; roll up and sprinkle with confectioners’ sugar. Yields 8-10

Did you know? German pancakes are called Pfannkuchen. (Pfanne and Kuchen mean pan and cake) Typically crepes are French but even my husband’s Armenian side of the family calls them German Pancakes. This was his mother’s recipe in which I gave title to.

This is an old picture of the Church and one room School where my grandpa attended, as did many of my ancestors. It was the foundation of the local community. This German Methodist Church is where important meetings were held as well as funeral services. These structures stood empty for many years before being destroyed. My best childhood friend and I played in them and often sat and pondered over what it must have been like all those years ago in that little one room school. They are now long gone but the cemetery in which most of my ancestors are buried sits behind where these significant structures once stood, and is reminder of what was and who we are because of it. The location of the cemetery is known as the Plains/Scherer. You can still see it from across the fields from the farm. Grandpa really did walk to school; he attended classes only until the eighth grade before farming for the rest of his life. Grandpa lived to be 96 years old. He was a kind yet stern and proud man who I loved to have a foot races with when I was a little girl, he would always let me win.

Homemade Granola

3 cup rolled oats (regular) 1 cup chopped almonds 1 cup chopped pecans (walnuts work well also) ½ cup flax seed ½ cup raisins ¼ cup melted unsalted butter 1 3 / cup honey ¼ cup + 2 T brown sugar ¾ teaspoon salt Pre-heat oven to 225 In a large bowl mix the oats, nuts, flax seed and raisins; set aside In a smaller bowl whisk the melted butter with the honey, brown sugar and salt till blended and smooth; pour into the dry mixture and gently stir with a large spoon till coated Spread the granola mix on two baking sheets with edges and lined with parchment paper. Bake for 15 minutes at a time; stir and repeat for 1 hour 15 minutes Being the dairy girl that I am...my recipe calls for butter instead of oil, it does have some sugar but the rest just moooos… Healthy!

Baked Hash Browns with Cheesy Eggs &Vegetable SoufflĂŠ

1-20 oz. package refrigerated hash brown potatoes 4 tablespoons melted butter 12 eggs 4 tablespoons milk 2 cups shredded mild cheddar cheese 3 green onions chopped 2 cups chopped fresh spinach Â˝ cup fresh mushrooms (chopped) Four -4 1/2 inch ramekins Preheat oven to 375 degrees Spray ramekins with cooking oil and press 1 cup hash browns into the dish to form a crust; leaving it hollow in the middle. With a pastry brush; gently brush 1 tablespoon of the melted butter over the potatoes. Place ramekins on a heavy cooking sheet; cover with aluminum foil and bake for 20 minutes; raise oven temperature to 400; remove foil and bake for an additional 10 minutes. In a large mixing bowl beat eggs and milk; stir in cheese, onions, spinach and mushrooms. Raise oven temperature to 425 degrees Remove ramekins from oven and pour the egg mixture into each baked crust; return to oven and bake for an additional 20-25 minutes till eggs are cooked. Top with additional cheese, crumbled bacon, sour cream or salsa. Note: Can substitute with other vegetables or a different cheese; add bacon or ham. Serves 4

Steak and Eggs with Avocado and Fresh Greens Over Whole Grain Toast

6-7 thinly sliced strips of grilled steak (5-6 ounce sirloin, fillet minion or rib steak) Salt and pepper to taste 1 fresh avocado 2 slices whole grain bread Assortment of leaf lettuce 4 eggs 4-5 tablespoons grated cheddar cheese Great use for leftover steak Heat grill to 425 degrees Season steak with salt and pepper; grill as desired, 4-5 minutes per side for medium rare or 5-6 minutes per side for medium. Remove steak from grill, cover with aluminum foil and allow to rest for 5-7 minutes before slicing. Mash the avocado with a dash of salt and pepper; spread over slightly toasted bread; layer with fresh greens. In a non-stick skillet sprayed with vegetable oil fry the eggs over medium heat sunny side up; 2-3 minutes. Slice the steak into thin strips and place on top of the greens, place the egg on top of steak. Garnish with shredded cheese. Serve immediately. Serves 2

Did you know?

A female chicken is called a hen, if she is under a year old she is called a pullet. A male chicken is called a Rooster, also known as a cockerel, cock or chanticleer. Male chickens less than one year old are called cockerels. Baby chickens are most commonly referred to as chicks.

Fresh Pork with Herbs and Spices

Make your own sausage; the fresh flavors are a unique touch to your breakfast meat or these patties make a wonderful pork sandwich 1 pound plain fresh ground pork 1 teaspoon salt 1 teaspoon cracked black pepper 1 Tablespoon minced fresh basil 1 Tablespoon minced fresh sage 2 Tablespoons minced fresh flat leaf parsley 1 Tablespoon minced chives 1 teaspoon garlic powder Mix all the above in a medium size bowl; cover and refrigerate for 3-4 hours or overnight for flavors to enhance the meat. Shape into 4-5 individual patties. In a medium size skillet sprayed with oil (or a seasoned cast iron) over medium heat cook patties 5-6 minutes on each side till cooked through. Makes 4-5 servings

Did you know? • The best flavor of Basil is from the fresh leaves, frozen or dried leaves are effective in recipes also. The flowers are not only beautiful, but edible and make a unique garnish. • A substitute for parsley is celery leaves. • Chives do not dry well but can be easily frozen without disturbing the flavor. The pretty purple flowers are a nice touch as a garnish or can be eaten in a salad. • Sage is un-harvested the first year but the leaves can be picked anytime after and are considered at their best right before the plant blooms or right after.

Puffed Pastries with Poached Eggs and Smoked Salmon

2 frozen puffed pastries (baked according to package directions) 2 fresh eggs poached (fried or scrambled will work also) 4-5 tablespoons shredded cheddar cheese 2-4 ounces smoked salmon (bacon bits or ham will work also) 2-3 teaspoons capers (without vinegar) Remove baked pastries from the oven and remove the top (lid) place some of the cheese in the hot pastry shell to melt. Poach eggs; when done place the poached egg into the pastry on top of the melted cheese. Top with additional cheese and slices of smoked salmon; garnish with capers. Place the pastry lid on top Serve immediately This recipe makes two, double or triple if more is needed

Did you know? Ohio ranks among the top ten egg producing states, coming in at number two. Iowa is number one followed by Pennsylvania at number three. Next are Indiana, California, Texas, Michigan, Minnesota, Nebraska and Florida.

(Ranked by number of layers represented in thousands) according to the aeb.

Miscellaneous

Dinner Recipes

Miscellaneous

Come and get it...

Miscellaneous

The Family Favorite Meatloaf with Brown Sugar Glaze

1 pound lean hamburger 1/3 cup ketchup 1 egg 1/2 cup milk 3/4 cup dried bread crumbs or Panko crumbs 1 small onion (chopped) 1 Tablespoon Worcestershire sauce 1 teaspoon dried mustard ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon granulated garlic Note: Or use ½ tablespoon of The Gourmet Farm Girl House Seasoning Blend for the mustard, salt, pepper and garlic. Heat oven to 375 degrees In a large mixing bowl mix all the above together with hands (or a large spatula) spray a glass loaf pan with cooking oil; place the meat mixture into loaf pan.

Brown Sugar Glaze In a small mixing bowl whisk together 1/3 cup brown sugar, 2 teaspoons honey and 1/2 cup ketchup. Spread over the top and bake 50-60 minutes. Makes 6-8 servings

When growing up on the farm I remember how mom would cook a beef roast within an hour (give or take). Her secret was the pressure cooker. I have used a pressure cooker and found it to be a true blessing when trying to save time and create a moist tender piece of meat. I no longer possess this great invention but the memories of the hissing and rattle of the pressure cooker remains fresh in my memory, not to mention the stories of the pressure cooker going amiss. Granny had chicken on her ceiling and yesâ&#x20AC;ŚI will mention the time the pressure valve malfunctioned and I ended up with beef broth on my ceiling. My children will contest to this one. Never-the-less the pot roast is a family favorite across American and will always be one of the GREAT family meals we shared many times on the farm. Even on a hot summer day, the men folk (as my granny would say) need a harty meal; especially when there was hay bailing do be done.

The bails were stacked one-by-one when I was growing up. I would drive the tractor (without a cab) pulling the bailer and there would be someone on the wagon stacking the bails as they came off the bailer shoot. Today the Kick Bailer (in the picture) saves on labor; one person can do all the bailing in the field.

Here is my very simple recipe for Pot Roast. No pressure cooker required for this recipe, all you need is some time and allow the great smell to embrace your home. Your family will love it!

Fork Tender Pot Roast

3 - 4 pound Chuck, Arm or Shoulder Roast 2 tablespoons vegetable oil 2 14.5 oz cans low sodium beef broth 6 medium white or russet potatoes cut in halves 6 carrots peeled and cut in half 1 large onion sliced in quarters 2 bay leaves 2 teaspoons of The Gourmet Farm Girl House Seasoning (or your favorite seasoning) Preheat oven to 325 degrees Heat the oil in a large Dutch oven; sear the meat 1-2 minutes on both sides till brown. Pour in the broth and arrange the potatoes, carrots and onions around the meat; add the bay leaves; sprinkle with seasoning. Cover and place in the oven for 2 Â˝ - 3 hours or till meat pulls apart with a fork. Note: I used a cast iron Dutch oven, other ovens may cook different; adjust time accordingly Serves 6-8 The view from the office...

Do you know the difference between hay and straw? Hay is what livestock eat. It is green in color (as in these photos) and comes from grasses such as ryegrass, timothy, Bermuda grass, orchard grass, brome, alfalfa and clover. Thatâ&#x20AC;&#x2122;s why it smells so good! Hay is feed mostly in the cold months when livestock cannot be out in the pastures. Straw is what livestock lay on for bedding. It comes from the plant material left after harvesting oats, barley or wheat. It is golden in color and smells good tooâ&#x20AC;Ślike dusty sunshine!

Just the smell of fresh bailed hay can take me back to those summer days... 15

Cheesy Meatloaf

½ teaspoon pepper 1 tablespoon Worcestershire sauce ¼ teaspoon garlic powder Or 1 1/4 teaspoons of The GourmetFarm Girl’s House Seasoning blend 2 slices of mozzarella cheese 2 slices provolone cheese

1 pound lean ground beef 1 small chopped onion 2-3 Tablespoons ketchup 1 egg 1/2 c. milk ¾ cup dried bread crumbs or panko crumbs ½ teaspoon salt Mix all the above together except for the sliced cheese.

Spray a glass loaf pan with cooking oil. Place half of the meat mixture into the dish and top with the 2 slices of provolone cheese. Spread the other half of meat mixture over the cheese and bake at 375 degrees for 45-50 minutes. Remove from oven and place the 2 slices of mozzarella cheese on top and return to oven till cheese melts; 1-2 minutes Garnish with chopped parsley Serves 4-5

Cheese producer in training

Meatballs with Cheese in Tomato and Herb Sauce

1 pound ground beef 1/2 pound pork sausage (mild) 1 small onion chopped 3 tablespoons ketchup 1 egg 1 cup soft bread crumbs (ground fine) 1 cup milk

1/2 teaspoon dried mustard 1 Tablespoon Worcestershire sauce 1 teaspoon ground garlic 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon salt 1/2 teaspoon black pepper

1/2 pound fresh mozzarella cheese (cut into small chunks) 1 cup Gruyere cheese (shredded) Small bunch of flat leaf parsley and purple basil for garnish Five servings of cooked pasta Preheat oven to 375 degrees Spray a muffin tin with cooking spray; set aside In a large mixing bowl combine all of the above; except the cheese. Place 2-3 tablespoon of the meatball mixture in the bottoms of the muffin tin. Gently press some of the meat mixture up on the sides to form a pocket. Place a chunk of the mozzarella cheese into each pocket. Cover with remaining meatball mixture to form a ball. Place the muffin tin on a heavy cookie sheet (to catch any grease that may run out) bake in the oven for 25 minutes; remove pan from the oven and with a large spoon turn each meat ball over to expose the bottoms. Return to the oven for an additional 5 minutes to brown the bottoms. Remove from the oven and turn each meatball right side up and top with the grated Gruyere cheese. Place spaghetti noodles on plate and place 2-3 meatballs on top; cover with Tomato and Herb Sauce; garnish with fresh chopped flat leaf parsley. Yields: 10 meatballs

While meatballs are in the oven make the following sauce and cook your favorite pasta according to package directions. continued on next page

Tomato Sauce with Herbs

1 29 ounce can tomato sauce 1 small onion chopped 2 teaspoons dried basil 2 teaspoons dried oregano 1 teaspoon granulated garlic 1 Tablespoon dried parsley 1 Tablespoon brown sugar Extra virgin olive oil Salt and pepper to taste In a large deep skillet over medium heat drizzle 2-3 tablespoons of extra virgin olive oil; sautĂŠ chopped onions for 2-3 minutes or till soft. Add the tomato sauce, herbs, brown sugar, salt and pepper. Cover with a tilted lid to allow some of the steam to escape. Reduce heat to low and simmer for 30 minutes; stirring often.

Chuck Roast Pizzaiola

2 1/2 pound chuck roast (bone in) 1 teaspoon salt 1 teaspoon pepper 2-3 tablespoons canola oil 1 onion chopped 3-4 cloves garlic minced 1 15 oz can beef broth 3 bay leaves 1 quart tomatoes with juice 1 6 oz can tomato paste 1 teaspoon crushed red pepper flakes 2 teaspoons dried oregano 2 teaspoons dried thyme For garnish: Parmesan cheese (shaved) Italian flat leaf parsley Preheat oven to 325 degrees Salt and pepper both sides of the chuck roast In a large Dutch oven over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside. Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone. Note: I used a cast iron Dutch oven which conducts heat differently; may need to add additional time in the oven for other types of cookwear. Serve on a large platter over your favorite pasta with shaved parmesan cheese and fresh chopped flat leaf parsley. Or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves. Serves 6-8

The county fair was always one of the great anticipations of the summer and a big event for kids involved in 4-H. Whether you had livestock, woodworking, rope, photography, cooking, sewing or one of the many other projects to choose from, it was a special and fun time. From grandparents to great-grandparents to the very young it was a time for families to take some time out from the daily routine and create some memories at the county fair.

Helping my brother wash his pig to take to the fair

Did you know? 4-H started in 1902. Kids from ages 8-19 can join 4-H and in some areas there are clubs for younger children. You do not have to live on a farm to join 4-H. The official 4-H emblem is a green four-leaf clover with a white H on each leaf standing for Head, Heart, Hands, and Health. White and green are the 4-H colors. The white symbolizes purity and the green represents growth. The 4-H pledge is: I pledge my head to clearer thinking, my heart to greater loyalty, my hands to larger service and my health to better living, for my club, my community, my country, and my world.

Me with my heifer at the county fair, 1970â&#x20AC;&#x2122;s.

4-H is the youth development program of our nationâ&#x20AC;&#x2122;s Cooperative Extension System. Visit www.4-h.org to find an office in your area and a club to join.

Grilled Pork Chops with Fried Cabbage over Mashed Potatoes

4 thick cut pork chops with bone 2 tablespoons of The Gourmet Farm Girl Pork Seasoning (divided) 2-3 tablespoon extra virgin olive oil 4 tablespoon butter 2 cups shredded green cabbage 2 cups shredded purple cabbage 3 green onions (chopped) 1/4 cup white wine (Sauvignon Blanc) Preheat grill to 425 degrees Sprinkle each chop on both sides with seasoning; place on a large plate and drizzle with the oil. Place oiled side down onto the hot grill and cook for 8-10 minutes on both sides. In a large sautĂŠ pan melt the butter over medium high heat; add the cabbage and onions. Sprinkle the additional tablespoon pork seasoning over the cabbage mixture and toss to coat. Fry the cabbage for 8-10 minutes, till slightly charred. Pour the wine over the mixture and toss to coat; continue to cook 3-5 minutes till tender. Remove chops from the grill and tent with foil; allow to rest for 5-7 minutes before serving Serve over mashed potatoes with the fried cabbage on the top of the pork chops. Makes 4 servings

Did you know? Pigâ&#x20AC;&#x2122;s ancestors were wild boars and they were tamed to be domestic animals over 10,000 years ago.

Boneless Pork Loin with Spice and Herb Glaze

4-5 pound boneless pork loin 5 tablespoons sea or kosher salt 5 tablespoons brown sugar 2 tablespoons granulated garlic 1 tablespoon cracked black pepper 3 tablespoons minced sweet onion 1 tablespoon smoked paprika

1 teaspoon ground coriander 3-4 sprigs fresh thyme (pulled from stem) 1 small batch flat leaf parsley (chopped) 1 stem rosemary leaves 2 cups cold water 3 tablespoons canola oil

Score the fat on the loin; mix the above ingredients together and pour/rub over meat; place meat in a large zip seal bag; place bag in a large bowl and brine for 3-8 hours in the refrigerator Preheat oven to 325 degrees Remove loin form brine (discard brine) place scored side up in a 9 x 12 glass baking dish; pour 2 cups hot water into bottom of dish; bake for 45 minutes; remove from oven and pour the following glaze over the loin. Glaze Recipe Mix together the following ingredients 1/4 cup light brown sugar (packed) 1/8 cup honey 1/2 lemon squeezed

2 tablespoons water 1 tablespoon smoked paprika 2 tablespoons fresh chives chopped

Bake pork loin for an additional 45 minutes or until the internal temperature reaches 145-150 degrees. Let rest for 10-12 minutes before slicing. While meat rests; whisk together the following dressing Board Dressing 6 tablespoons extra virgin olive oil 3 tablespoons fresh flat leaf parsley (chopped) 1 teaspoons dried thyme Pinch of lemon zest Pinch of salt Pinch of pepper Pour dressing onto a clean carving board and place the pork loin on top; slice meat allowing the dressing to coat the meat; serve immediately Serves 10-12

Crunchy Rolled Pork with Asparagus, Basil and Cheese

2 tablespoons butter Âž cup Panko bread crumbs 10-12 asparagus spears (blanched) 4 thin cut pork chops Salt and Pepper to taste 8 fresh basil leaves

1 small onion cut into strips 1 cup shredded Italian blend cheese 1 egg 3 strips smoked bacon

Preheat oven to 375 degrees Spray a 9x13 glass cooking dish with vegetable oil Melt the butter in the oven on a large cookie sheet with sides; pour the crumbs on the pan and coat with the butter; toast the crumbs for 2 Â˝- 3 minutes till lightly golden. Pour crumbs into a bowl and set aside. Rinse asparagus in cold water; cut spears in half. In a medium size pan bring 1 quart of water to a hard boil; drop asparagus into the boiling water for 1 minute; remove and place in a bowl of ice water for 2 minutes to stop the cooking; drain and set aside. Place the pork chops (two at a time) in a plastic zip bag and pound out with a meat tenderizer till almost flat; salt and pepper. Place 2 leaves of basil on each chop followed with 4-5 pieces of asparagus, 2-3 pieces of sliced onions and 2 tablespoons cheese. Gently roll and place seam side down in the baking dish. Whisk the egg in a small bowl and brush each pork roll with egg wash. Gently press some of the toasted crumbs onto the top and sides. Lay the strips of bacon across the top of the rolls and bake for 30-35 minutes; till bacon is crisp and the rolls are heated through. Remove from the oven and remove the bacon. Return the dish under the broiler for 1 Â˝ - 2 minutes till the tops are toasted. To serve; break up bacon into bite size pieces and sprinkle over the top followed with extra cheese. Serves 4

When growing up on the farm; every August when the sweet corn came on (ripe) was the time to preserve some for the winter. Sweet corn was planted in the fields next to the field corn in rows as long as the fieldâ&#x20AC;Śthere was a lot of corn. The corn was picked from the field early in the morning after chores and loaded onto the bed of the pickup. The truck would be stacked high with the sweet goodness. I remember staring at all those ears of corn in need of being husked, brushed free of silks, blanched in hot water and all the kernels cut off the cob. It was a bit overwhelming when I stood there looking at it. It was a family event in the fact that everyone had some part in the process. My brother did the picking, grandma would start the husking while mom and I set up the kitchen. There were two large pots of boiling water on the stove, one side of the sink held cold ice water; this was to cool the ears quickly after blanching. There was a large dish tub with the corn knife on top and at least 100 or more pint size freezer containers and 25-50 quart size containers and a large fan or two to keep us cool as there was no air conditioning. Everything had to be removed from the counter tops and newspaper was taped up as a back splash, especially where the corn was being cut off the cob. Itâ&#x20AC;&#x2122;s amazing how far a kernel of corn can travelâ&#x20AC;Ś and stick on its landing spot forever, unless stopped before it gets there. Mom and I would join grandma in the yard under the shade tree (granny insisted on being in the shade) and help with the husking. Once we had about six or seven 5 gallon buckets full of ears, dad would carry them into the kitchen and the process would begin. This all took place before noon, and a meal was prepared at the same time, which of course included some sweet corn. My grandpa, dad, brother, the hired hand, grandma, mom and I would gather around the table to take a break and talk about the job ahead us; along with the usual farm chatter about the market reports or the weather. It was a lot of work in which the task usually lasted into the evening hours and sometimes until after the sun had gone down. But the effort put forth was certainly worth it when seeing all the containers full of fresh sweet corn stacked high in the basement freezer. It was even more satisfying in the middle of winter when we enjoyed the fresh taste of sweet corn for dinner!

A Corn Knife made is easier

It was like opening a container of summer!

Roasted Sweet Corn

1 dozen ears of fresh picked Sweet Corn 10 tablespoons soft unsalted butter 1 1/2 teaspoons Hickory Smoked Sea Salt Kitchen twine Soak 12 pieces of kitchen twine cut 20 inches long in water for 15-20 minutes Mix the salt and butter together and set aside Pull husks back from the cob and remove the silks with your hands or a soft brush; replace/ wrap the husks back around the cob. Place the corn in a sink full of cold water and soak for 10-15 minutes; remove and drip dry. Pull husks back again and rub the butter and salt mixture on the kernels; wrap up once more and secure with the kitchen twine. Place on a hot grill for 15-20 minutes till hot through. Remove the strings; add additional butter before eating if desired. Serves 12

Note: For Perfect Boiled Corn Bring a large pot of water to a full boil; add the corn; bring back to a boil and turn off the heat. Corn can be served immediately or sit until ready to serve.

Did you know? Did you know there are over 200 varieties of sweet corn? The first evidence of sweet corn dates back to around 1600 and was most likely cultivated by the Iroquois Indians. Grain corn goes back as far as 8,000 years; it’s the corn you see growing in the large fields. Field corn is used as feed for animals and to make products like corn sugar, syrup, corn oil, whiskey, corn flakes, corn meal, hominy and grits.

Field Corn One thing to remember when buying fresh sweet corn on the cob is that it starts to convert the sweet tasting sugars to starches immediately after it is picked. So if buying from a local market, ask when it was picked because ideally you want to buy it, cook it and devour it all in the same day.

Sweet Corn My uncle used to say… “Put the water on…I’m heading to the corn patch and I’ll be running back with the ears”

Pasta with Garden Tomatoes and Fresh Herbs

1/4 pound thin spaghetti noodles (enough to yield 2-3 cups cooked) 3-4 tablespoons extra virgin olive oil 4 cloves garlic minced 1 cup red cherry or grape tomatoes 1 cup yellow pear tomatoes (or any yellow tomato chopped) 4-5 tablespoons fresh chopped basil 2-3 tablespoons fresh chopped parsley Cook pasta according to package directions; drain and reserve 1 cup pasta water In a medium size sautĂŠ pan heat the oil over medium to medium high heat; add garlic and tomatoes. Cook till tomatoes start to soften and blister; 2-3 minutes. Add the fresh herbs; cooked pasta and gently toss till coated. Note: if pasta is sticking together; pour reserved pasta water over the pasta and drain prior to adding to the skillet Serve immediately Serves 3-4

Sautéed Sugar Peas and Garden Squash with Rosemary

3-4 tablespoons extra virgin olive oil 1 large sprig fresh rosemary (remove a few leaves) 1 pound (fresh) sugar snap pea pods 1 small zucchini squash cut into chunks or match sticks Salt and pepper to taste In a medium size sauté pan heat the olive oil till just warm; add the rosemary leaves and sprig; allow the rosemary to infuse the oil; about 1 minute. Turn heat to medium high; add the pea pods; sauté for 1-2 minutes till they begin to tender; add the squash and continue to sauté till all is tender and flavored 1-2 minutes more. Salt and pepper to taste Garnish with a new sprig of fresh rosemary and serve. Serves 5-6

Did you know? You can store fresh rosemary up to one week in the refrigerator. Wrap the stems in a damp paper towel and place in a plastic bag.

Smashed Turnips and Red Skin Potatoes

3-4 Small Turnips 3-4 Small Red Skin potatoes 1 14 oz can chicken broth 4 Tablespoons butter (divided) 1/3 cup warm milk or cream Salt and pepper to taste Wash potatoes, wash and trim turnips; cut into bite size pieces. Place vegetables in a pot with the chicken broth, 2 tablespoons butter, pinch of salt and enough water to just cover the vegetables. Bring to a boil; reduce heat and cook till tender; 25-30 minutes, a knife should slide through easily when done. Drain and return vegetables to the pan; add the other 2 tablespoons of butter and the milk or cream (adjust more or less if needed) smash with a potato masher till creamy, leaving a few lumps. Garnish with chopped fried bacon. Serves 4-5

Did you know? Turnip leaves are eated as turnip greens and are very much like mustard greens in flavor. The small leaves are the best; however, the bitter taste of large leaves can be reduced by pouring the water off from the first boiling and replacing with fresh water and re-heating.

Iron Skillet Potatoes with Fried Leeks and Onions

4-5 tablespoons butter 5-6 medium size baked potatoes with skins on (sliced) Salt and pepper to taste Drizzle of extra virgin olive oil 1 fresh leek sliced thin Â˝ red onions sliced thin Slice the leeks and onions; set aside In a medium size iron skillet melt the butter over medium to medium high heat; add the sliced potatoes in layers, salt and pepper and fry for 15-20 minutes till golden brown. While potatoes are frying, in a small skillet drizzle the olive oil and over medium heat cook the leeks and onions till lightly brown; 7-10 minutes. Remove from heat and set aside Remove iron skillet from heat and place a large plate over the skillet; using heavy oven mitts flip skillet over and allow the potatoes to rest onto the plate, top with the fried leeks and onions. Serve immediately Serves 4-5

Did you know? Leeks are a root vegetable and are much milder than onions they sometimes have a garlic flavor.

Leeks are a great source of fiber and they are also a great source of potassium.

Farm Girl Sweet Potatoes

1 stick unsalted butter (melted) ½ cup brown sugar 2 tablespoons water ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon cayenne pepper 6-8 medium size sweet potatoes ¼ cup honey ¼ cup chopped pecans Pre-heat oven to 350 degrees In a small sauce pan over low to medium heat melt the butter; add the brown sugar and water; stir to dissolve; remove from heat and stir in spices; set aside. Wash and peel the sweet potatoes; cut into quarters or halves. Using a large pot cover the potatoes with water and boil till tender; 35-40 minutes (A knife should slide through easily when done) Drain the potatoes and place in a 9x12 baking dish sprayed with cooking oil Pour the sugar and spice mixture over the potatoes; top with the honey and chopped pecans; cover with foil and bake for 40-45 minutes; remove cover and bake for an additional 5-7 minutes. Spoon some of the hot syrup over the top before serving. Serves 8-10

Grandma’s Holiday Stuffing

12 cups dried bread (cubed) 1 stick butter ½ cup onion (chopped) 1 cup chopped celery plus some of the light green leaves ¼ cup chopped fresh parsley leaves 1 teaspoon dried sage (more if desired) Salt and pepper to taste 2 cups chicken broth Preheat oven to 350 degrees Spray a 9 x 12 inch baking dish with cooking oil; set aside. Cut or tear the dried bread into bit size pieces and place in a large mixing bowl; set aside. In a medium size sauté pan over medium to medium high heat melt the butter; sauté the onions and celery till tender; 8-10 minutes. Stir in the parsley and sage; pour the mixture over the bread and gently fold in; add salt and pepper; pour the chicken broth over the bread and continue to fold till bread is completely moist. Note: you may need to add more broth if bread seems dry Spoon the mixture into the dish; bake for 50-60 minutes till golden brown and crunchy on top. For a moist stuffing; cover the dish for the first 30 minutes of baking. This recipe can also be used to stuff a bird. Serves 8-10

For an interesting alteration to this recipe add a can of boiled oysters or fresh oysters. This was one of our family traditions during the holidays. Granny was always in charge of the Oyster Dressing.

Potatoes with Cabbage and Cheese

2 lbs frozen home style or shredded hash brown potatoes (half thawed) 1 family size can Cream of Chicken Soup (26 oz) 1/2 stick melted butter 1 teaspoon garlic powder 4 green onions chopped 4 cups shredded cabbage (fresh) 4 cups mild and sharp shredded cheddar cheese blend (reserve 2 cups) Preheat oven to 375 degrees Mix all the above in a large mixing bowl and pour into a greased 9x13 glass baking dish, top with the 2 cups of reserved cheddar cheese blend Cover with foil and bake for 60 minutes; uncover and bake for an additional 8-10 minutes or till golden brown. Garnish with fresh chopped parsley Serves 12-14

Did you know? Cabbage is the source for German Sauerkraut. Pickling cabbage is usually soaked in brine made in it’s own juice with some salt and left in a warn environment for several weeks to ferment. Years ago, “Kraut” was made in large batches and stored for the winter. The word comes from the German word sauer (sour) and kraut (cabbage plant).

Mom’s Cheesy Potatoes

2 lbs frozen home style or shredded hash brown potatoes (thawed) 1 family size can cream of chicken soup 6 tablespoons melted butter 1 cup sour cream

1 teaspoons garlic powder 2 green onions chopped 4 cups mild and sharp shredded cheddar cheese blend (divided)

Mix all the above in a large mixing bowl and pour into a greased 9x13 glass baking dish, top with the 2 cups of reserved cheddar cheese blend Cover with foil and bake for 50 minutes at 350 degrees. Uncover and bake for an additional 10 minutes till golden brown Serves 10-12 Great with chunks of smoked ham or bacon or serve with sliced ham Leftovers are easily warmed up for breakfast with scrambled eggs and Canadian bacon

Picture of cheese producer (cow) here

Did you know? Cows produce on an average up to 19,825 pounds of milk each year. That’s 2,305 gallons of milk a year or about 8 gallons of milk every day of her milking period.

To make one pound of cheese requires 10 pounds (about 5 quarts) of cow’s milk.

Chicken Enchiladas with Fresh Cilantro

½ teaspoon cumin ½ teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon paprika ¼ teaspoon Cheyenne pepper ¼ teaspoon salt 1 16 oz jar of your favorite picante sauce 4 boneless skinless chicken breasts 4 large flour or corn tortilla shells

2 cups shredded Mexican blend cheese 2 cups enchilada cheese 2-3 chopped green onions 1 tablespoon dried chilli peppers 4-5 Tablespoons fresh chopped cilantro

Preheat oven to 400 degrees Mix the cumin, chili powder, garlic, paprika, Cheyenne pepper and salt together in a small bowl and set aside. Spray a 9 x 13 glass baking dish with cooking spray and pour half of the picante sauce in the bottom of dish; set aside Cut chicken into thin strips; in a medium size skillet over medium high heat cook the chicken in 2-3 tablespoons of oil; sprinkling the dry spice mixture over the chicken as it cooks. Remove from heat and set aside; warm the shells for a few seconds in the microwave to soften; place ¼ to ½ cup of chicken on each shell and top with ¼ -1/2 cup of shredded Mexican blend cheese. Roll the shells to form enchilada and place on top of the picante sauce in the baking dish; top with the remaining picante sauce, enchilada cheese, chopped green onions and chilli peppers. Bake for 30-40 minutes till heated through and cheese is melted. Garnish with fresh chopped cilantro

Serves 4

Baked Zucchini and Tomatoes with Cheese and Crunchy Crumb Topping

3 tablespoons butter (divide butter into 1 tablespoon & 2 tablespoon) 1 ½ cups Panko bread crumbs 5-6 green onions (chopped) 3 cloves garlic, (chopped) 2 medium size zucchini sliced into half moons, ½ inch thick 3 small yellow squash sliced into half moons, ½ inch thick 4 medium size tomatoes cut into wedges 1 tablespoon fresh thyme chopped Salt and pepper to taste 1 cup half-n-half 2 eggs (beaten) ½ tablespoon brown sugar (optional) 1 teaspoon Garam Masala (optional) ½ cup grated sharp white Cheddar ¼ cup grated Parmesan cheese Preheat oven to 375 degrees Butter a 9x9 inch casserole dish; set aside In a small glass mixing bowl melt one tablespoon butter; add the Panko crumbs; toss and set aside In a medium size skillet over medium heat, melt 2 tablespoons butter and sauté onions and garlic for 1-2 minutes or till translucent. Add zucchini, squash and tomatoes; cook for 5-7 minutes till semi-soft. Add the thyme, salt and pepper; remove from heat and pour the mixture into the casserole dish. Mix together in a medium size bowl the half-n-half, beaten eggs, sugar and Garam Masala Pour mixture over the vegetables; top with the cheeses and bread crumbs. Bake for 40-45 minutes till bubbly and bread crumbs are golden brown Serves 6-8

Stuffed Shells with Eggplant and Bacon

8 jumbo pasta shells 4 strips smoked bacon chopped 2 eggplants peeled and chopped into bite size pieces Note: peel and chop right before adding to skillet to prevent browning Splash of red wine 6 medium size tomatoes chopped Note: if you prefer no skins in your sauce; peel tomatoes before adding. 1 teaspoon granulated garlic 1 tablespoon dried basil 1 teaspoon salt 1 teaspoon pepper 1 1/2 cups fresh mozzarella cheese cut into pieces Fresh chopped flat leaf parsley for garnish Preheat oven to 350 degrees Boil pasta shells according to package directions; rinse in cold water and set aside In a deep skillet over medium to medium high heat brown the bacon till semi crisp; remove and drain on a paper towel. Pour off all but 3-4 tablespoon of bacon fat and cook the eggplant till soft; 5-6 minutes. Remove and drain on a paper towel. In a small mixing bowl mix together the bacon, cooked eggplant and 1 cup mozzarella cheese; set aside Over medium high heat; de glaze the pan with a splash of red wine; add to the pan; tomatoes, garlic, basil, salt and pepper. Reduce heat to simmer and cover with a tilted lid; cook sauce for 20-30 minutes stirring often. While sauce is simmering; stuff each shell with the eggplant mixture; set aside. Layer a casserole dish or individual casseroles with some of the sauce, shells and additional sauce on top of shells; top with the remaining 1/2 cup chopped fresh mozzarella cheese. Bake for 30-40 minutes till bubbly and cheese is melted. Garnish with fresh chopped parsley or basil Serves 4

Grilled Chicken over Tomato, Prosciutto and Cheese Casserole

3 cups cooked Penne pasta 2 large boneless skinless chicken breasts 1 tablespoon of The Gourmet Farm Girl House Seasonin Extra Virgin Olive oil 3 cloves garlic chopped 1 medium size green pepper (sliced thin) 1 small onion (sliced thin) 1 cup sliced Portabella mushrooms

6.5 ounce jar Sun dried Tomato Pesto 1-14.5 ounce cans Diced tomatoes 3 ounces sliced Prosciutto (cut into strips) 8 ounces fresh mozzarella cheese (sliced) 1 cup tomato juice 4 tablespoons toasted pine nuts 2-3 tablespoons fresh chopped Flat Leaf Parsley for garnish

Preheat grill to 400 degrees Preheat oven to 350 degrees Boil the pasta till almost tender; drain and pour into a large mixing bowl; set aside Season chicken breasts on both sides with seasoning; place on a plate and drizzle with extra virgin olive oil; set aside In a large sauté pan over medium high heat add 3-4 tablespoon of extra virgin olive oil. Add the chopped garlic, sauté for 30-40 seconds till fragrant. Add the sliced peppers, onion and mushrooms; sauté for 5-7 minutes till soft. Add the Pesto and diced tomatoes; heat through; pour over the cooked pasta and mix together. Spray a 9x16 glass baking dish with cooking oil and pour half of the pasta mixture into the casserole dish. Layer the Prosciutto and half of the cheese over the pasta; pour the remaining pasta over the top; place the remaining cheese on top. Pour the cup of tomato juice around the sides of casserole dish. Cover with foil and place in a hot oven for 15-20 minutes While casserole bakes; grill chicken breasts 5-6 minutes on each side till cooked through; remove from heat and wrap in foil to keep warm.. Remove casserole from oven and place the grilled chicken (sliced) over the top and drizzle with extra virgin olive oil; top with toasted pine nuts and fresh parsley; serve immediately. Serve 6-8

Spinach and Meat Stuffed Shells with Tomato Sauce and Mozzarella Cheese

12 Jumbo Pasta Shells 1-2 tablespoons extra virgin olive oil 1/2 pound Italian sausage 1/4 pound ground beef 5 green onions (chopped) 2 cloves garlic (minced) 1 teaspoon salt

1 tablespoon of The Gourmet Farm Girl House Seasoning 1/8 teaspoon ground nutmeg 1/2 cup fresh grated Parmesan cheese 1 egg beaten 1 cup spinach leaves 8 ounces fresh Mozzarella cheese (sliced)

Step One

Tomato Sauce

1 quart cooked garden tomatoes or 1 qt canned stewed tomatoes 1 tablespoon dried basil 1 teaspoon dried oregano 1 teaspoon salt

1 teaspoon black pepper 1 tablespoon brown sugar 2 tablespoons dried parsley 1 teaspoon granulated garlic Splash of Cabernet to taste (optional)

In a medium size sauce pan add all the above and bring to boil; cover with a tilted lid; reduce heat and simmer for 45-50 minutes while preparing meat and shells; stir often. Preheat oven to 350 degrees In a large pot of salted water boil shells according to package directions. Drain, reserving some of the pasta water; set aside In a large skillet over medium heat add the olive oil; brown the sausage and ground beef; 6-7 minutes. Add the onions, garlic, salt, and seasonings, along with 1-2 tablespoons of the reserved pasta water for moisture; reduce heat and cook for 5-6 minutes stirring occasionally. Stir in grated Parmesan cheese and egg; remove from heat and cool. Place several spinach leaves inside each shell then stuff with meat mixture. Pour the sauce into a greased 9x9 inch glass casserole; position shells in the sauce; lay the sliced mozzarella cheese on top of each stuffed shell. Cover with aluminum foil and bake for 40-45 minutes; remove foil and bake for an additional 2-3 minutes till cheese is completely melted. Serves 4

Recipe Notes

This is my grandmother (from my fatherâ&#x20AC;&#x2122;s side) whom I never knew. The boys on the wagon are her brothers.

I do remember them growing up, they lived and farmed nearby

Did you know? Draft horses are the largest kind of horses. They stand about six feet tall and weigh about 2000 pounds and are used for farming. Regular horses are about five feet tall and weigh about 900 to 1100 pounds. Male horses are called stallions and females are called mares. A baby horse is a foal, young males are called colts and young females are fillies.

Lasagna Wrapped Chicken Thighs

4-5 Lasagna noodles (one per thigh) 1 1/2 - 2lbâ&#x20AC;&#x2122;s boneless chicken thighs (4-5) 2 tablespoons extra virgin olive oil 3 cloves garlic minced 1 small onion chopped 1 15 oz can tomato sauce 1 teaspoon dried basil 1/4 teaspoon dried oregano

1 Tablespoon dried parsley 1/2 cup Portabella mushrooms chopped 8-10 tablespoons Ricotta cheese 1/2 teaspoon black pepper 5 Tablespoons grated Parmesan cheese Fresh Flat Leaf Parsley for garnish Small block of hard Parmesan cheese for garnish

Preheat oven to 375 degrees Spray a 9x9 inch glass casserole with cooking spray; set aside Bring 4 quarts salted water to a boil; add the Lasagna noodles; cook till al dente; 8-10 minutes; drain and set aside reserving some of the pasta water. Salt and pepper chicken thighs In a medium size deep skillet over medium high heat add the olive oil. When oil is hot, sear the chicken thighs on each side; 2-3 minutes. Remove from heat and set aside. Reduce heat to medium; add the garlic and onions; sautĂŠ till tender; 3-5 minutes Pour the tomatoe sauce into the skillet; add the dried herbs and mushrooms; reduce heat to low and simmer; stirring often 10-12 minutes. While sauce is simmering; mix the Ricotta, grated Parmesan and black pepper together in a small bowl. Assemble by spreading several tablespoons of sauce on top of a noodle, followed by several spoonfuls of the cheese mixture. Place a chicken thigh in the center of the noodle and gently wrap the noodle around it. Place in casserole; pour reaming sauce over the top (if sauce is thick add a few spoonfuls of pasta water to thin it) cover with foil and bake for 45-50 minutes till hot through. Garnish with fresh parsley and top with shavings of Parmesan cheese.

Chicken and Dumplings

1 whole chicken (4-5 pounds) 2 quarts homemade chicken stock (see below) 2 stalks celery chopped plus some of the light green leaves 2 medium size carrots peeled and chopped

1 small onion chopped 2 tablespoons of fresh chopped parsley or 1 tablespoon dried Salt and pepper to taste 2 cups egg noodles

Rinse the chicken in cold water and place in a large stock pot with enough water to cover the bird; about 2-2 1/2 quarts; salt lightly. Bring the stock pot to a boil; reduce heat to medium and cook the chicken for 40-45 minutes till the meat come off the bone easily Remove the bird from the broth and cool on a large plate. Skim off any foam from the broth and strain through a colander or cheesecloth to remove the partials. Return the broth to the stock pot and add the chopped celery, onions, carrots; parsley, salt and pepper. Simmer for 30-40 minutes till vegetables are tender. While broth is simmering, pull the meat from the bones and set aside Turn heat to medium-high and add 2 cups of your favorite egg noodles; cook for 8-10 minutes or till noodles begin to soften; add the cooked chicken and simmer for 8-10 minutes longer Dumplings/ Rivels: In a medium size mixing bowl whip 6 eggs; add a pinch of salt and gradually add enough flour to the eggs till a stiff dough forms. (Approx. 1- 1 1/4 cups) With a spoon dipped into the hot broth; scoop dough and dip the spoon back into the broth till the dumpling comes off the spoon. (you may need to give it a push) repeat until you have enough dumplings to your liking. Dumplings cook in 3-5 minutes Note: the longer the dumplings cook the bigger they get. Serves 6-8

Stuffed Chicken Breasts with Spinach, Prosciutto, Fresh Herbs and Cheese

4 Boneless skinless chicken breasts 8 slices Prosciutto 8 Large fresh spinach leaves 1 14.5 oz can chicken broth 1 cup shredded mozzarella cheese 1 teaspoon fresh thyme

3-4 Garlic Cloves sliced 2 small sprigs of fresh rosemary 4-5 fresh basil leaves chopped Salt and pepper Extra virgin olive oil

Preheat oven to 375 degrees Fillet chicken breast open; place in a plastic bag; pound out with a meat tenderizer on both sides. Lay out chicken breasts; salt and pepper; lay 2 slices of prosciutto on top of the chicken; top with 2 spinach leaves; 1/4 cup cheese and the thyme leaves. Gently roll the breasts and tie with kitchen string or use a few tooth picks to secure Place in a 9x12 glass baking dish; pour chicken broth over the breasts; drizzle with extra virgin olive oil; place the rosemary sprigs and garlic cloves in the broth and sprinkle the chopped basil over the chicken and into the broth. Bake for 50-60 minutes; remove from oven and allow to rest for 3-5 minutes before cutting the strings. Serves 4 Parsley Gravy 1 14 oz can (reduced sodium) chicken broth 3 Tablespoons flour

3 Tablespoons butter 1 Tablespoon Fresh or Dried Parsley

Melt the butter in a heavy skillet over medium heat; add flour to form a roux; pour broth in skillet and whisk till thick and smooth; 5-7 minutes; stir in parsley.

Chicken Meatballs with Spinach and Mushrooms Sauce over Pasta

Meatballs ½ pound ground chicken ½ cup Panko crumbs (or regular bread crumbs) 1 egg slightly beaten 2 tablespoons milk 1 tablespoon dried parsley

salt and pepper to taste 2 strips smoked bacon 2 Tablespoons onions minced 1 clove garlic minced 4-5 servings of cooked pasta

In a large mixing bowl combine the ground chicken, bread crumbs, egg, milk, parsley, salt and pepper; set aside. In a medium size skillet cook the bacon till brown; remove and drain on a paper towel. Remove all but 1-2 tablespoons of bacon fat from pan; add the onions and garlic; sauté till tender 3-4 minutes. Remove from heat and add to the chicken mixture. Chop the cooked bacon into small pieces and add to the meat mixture; blend well and shape into 1 inch balls. Place on a cookie sheet with parchment paper and bake for 12-15 minutes till done. Wrap in foil to keep warm. Makes 10-12 meatballs Note: Meatballs can be frozen and used later Boil pasta according to package directions for 4-5 servings; drain and set aside reserving some of the pasta water Sauce 2-3 tablespoons extra virgin olive oil 3-4 green onions chopped 3-4 cloves garlic minced 1 teaspoon dried basil 1 cup fresh mushrooms sliced

1 14.5 oz. can petite diced tomatoes ¼ cup red wine Salt and pepper to taste 2-3 tablespoons chopped fresh Italian parsley 2 cups fresh spinach (packed)

In a deep skillet over medium heat sauté the onions and garlic in the olive oil for 2-3 minutes; add the basil, mushrooms, tomatoes and wine; salt and pepper to taste; reduce heat and simmer for 10-12 minutes. Add the spinach; stir and simmer an additional 3-5 minutes till spinach is wilted; add the meatballs; continue to cook for 1-2 minutes. Stir in the fresh parsley and pour over the pasta, serve in a large bowl or plate. Top with fresh grated Parmesan cheese. serves 4-5

Note: if sauce is thick add a little pasta water

Garam Masala Chicken Farm Girl Style

2 lb’s chicken thighs Garam Masala seasoning Olive oil ¼ cup dry white wine ¼ cup chicken broth 1/4 cup chopped green onion 2 jalapeño peppers chopped 2 red cayenne or red chili peppers chopped 2 tablespoons of toasted pine nuts Pre-heat oven to 400 degrees Rinse chicken thighs in cold water and pat dry; season both sides of the chicken with Garam Masala. Place the chicken skin side up in a 9x13 baking dish drizzled with olive oil. Pour the wine and broth around the edges of chicken; top with the chopped onions and peppers. Bake for 45-50 minutes; remove and cover dish with foil; turn off heat and return the dish to the oven for an additional 8-10 minutes before serving. Garnish with toasted pine nuts. Serves 3-4

When growing up on the farm I recall my grandpa raising sheep. When we were very young; every spring my brother and I would be given a baby lamb to raise. I would feed this cute little creature some milk with a pop bottle that had a rubber nipple on the top. I could stick it through the picket fence and the lamb would come running to get its dinner. I also remember the sheep shearing day. Several men in a truck would show up and park out by the barn. They would run heavy electric cords up over the wooden beams and attach their shears to them. The shears would hang there and all they had to do was reach up and pull it down to shear the sheep. There is a true skill involved in shearing sheep. It is important that the sheep are not injured or stressed during the process. There is also a special technique to rolling the fleece properly before taking it to the market/buyer. I would sit on a stack of straw bales and watch them perform this unique task. I was always impressed with how strong these men were…grandpa too, he was good at it

If you look close you can see the sheep out by the barn

I can still hear my grandpa calling the sheep up to the barn to be fed. He had a loud high pitch to his voice and would yell out SHEEEEPI… SHEEEEPI…here SHEEEEPI…they would all come running like a small stampede.

Springtime Lamb Stew

2 stalks celery (chopped) 2 large carrots (peeled and chopped) 1 -28 oz can crushed tomatoes ½ cup rice 1 small bunch fresh cilantro Salt to taste

2 pounds leg of lamb (deboned and cut into chunks) or stew meat 1 ½ tablespoons of the Gourmet Farm Girl Lamb Rub 3 tablespoons vegetable oil ½ cup red wine (divided) 1- 14.5 oz can beef broth 6 green onions (chopped)

In a large stock pot heat the oil over medium heat; add the meat, seasoning and half the wine; stir and tilt the lid; cook for 30-35 minutes, stirring often. Reduce heat to medium low and add the broth, onions, celery and carrots; tilt lid and continue to cook for an additional 30-35 minutes Add the crushed tomatoes and bring the heat back up to medium high; add the rice and a pinch of salt; continue to cook till rice is plump; 20-30 minutes. During the last 5 minutes finish with the other half of the wine; chop the cilantro at this time and stir in; serve immediately Serves 4-5

Did you know? Up until about the 1880’s sheep were sheared with hand shears or blades. On an average, one sheep will produce 8-10 pounds of wool; a lot depends on its breed and care of the animal. A male sheep is called a buck or a ram. If castrated it is called a wether. A female is called a ewe and the babies are called lambs.

647

Leftover Idea

Lamb Tacoâ&#x20AC;&#x2122;s

Make tacos with leftover Lamb Stew. Add 1-2 tablespoons of water or broth to the stew while heating.

You will needâ&#x20AC;Ś Lamb Stew for taco meat Chopped tomatoes Quesada or cheddar cheese Fresh avocado Chopped greens (lettuce, spinach, chard or kale) Chopped onions Black olives Fresh cilantro Corn shells or tortilla wraps

Spicy Linguine with Swiss Chard and Mint Pesto

1 large head of garlic (roasted) 1/2 cup toasted pine nuts (divided) 4 serving amt. of Linguine noodles 2 cups Swiss chard cut into strips 2 tablespoons olive oil 2 green onions (chopped)

1 14.5 oz can diced tomatoes (drained) 2 Tablespoons Mint Pesto (recipe below) ½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes) 5-6 tablespoons grated Parmesan Cheese (for garnish)

Roast garlic by cutting head in half; drizzle with olive oil and wrap in aluminum foil. Bake at 350 degrees for 40-45 minutes till soft and fragrant. Remove from oven and allow to cool. Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week. Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool. Boil pasta noodles to al dente according to package directions; add the chopped Swiss chard two minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside Mint Pesto 6 cloves of roasted garlic ¼ cup toasted pine nuts 1 ½ cups fresh mint leaves ¾ cup fresh flat leaf parsley leaves

½ teaspoon coarse salt ½ teaspoon cracked black pepper ¼ cup grated Parmesan ¼ cup extra-virgin olive oil

In a food processor add 6 cloves of the roasted garlic, half of the toasted pine nuts; pulse to chop. Add the mint and parsley leaves; pulse to chop. Add the salt, pepper and grated cheese; pulse to blend; while machine is running slowly add the olive oil. Scrape bowl often and continue to pulse until blended. Pesto can be stored in the refrigerator for one week. To continue: In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes; add the tomatoes. Simmer for 3-4 minutes till hot. Add the cooked pasta and Swiss chard, stir in 2 Tablespoons pesto and the pepper flakes. Toss to coat, pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately. Serves 4-6

Veal Scaloppini in White Wine Cream Sauce

Six serving portion of your favorite pasta 1 pound veal scaloppini (10-12 slices) Salt and pepper to taste 4 tablespoons butter (divided) 4 tablespoons olive oil (divided) 1 small onion (minced) 12 ounces portabella or cremini mushrooms (sliced) ¾ cup dry white wine ¾ cup beef broth ½ cup heavy cream ¼ cup half-n-half ½ cup frozen peas (thawed) 1 lemon thinly sliced Boil pasta according package directions till al dente; drain and set aside reserving some of the pasta water Pound out veal slices between two pieces of plastic wrap or plastic bag till thin; salt and pepper. In a large size heavy fry pan melt half of the butter and oil over medium to medium high heat; add the veal and sauté until just cooked through, 1-1 ½ minutes per side. (Work in batches if your pan does not hold all the pieces) plate the veal and tent with foil to keep warm. In the same pan melt the other half of the butter and oil; add the onion and mushrooms; sauté for 5-6 minutes or till tender. Pour the wine and broth into the pan; reduce heat to simmer and cook till some of the broth has reduced; 5-7 minutes. Add the half-n-half and cream; continue to simmer till sauce thickens slightly, stirring often; 5-6 minutes. Add the peas and veal pieces and continue to cook for an additional 1-2 minutes or till just hot. Plate pasta and lay the veal over the pasta; pour sauce over everything and garnish with fresh slices of lemon. Serves 6-8

Ohio Bison with Mushrooms in Wine Sauce and Fresh Herbs

2 Bison strip steaks 1 ½ cups sliced Portabella mushrooms 1 ½ cup sliced Maitake mushrooms 4 tablespoons butter 3 tablespoons extra virgin olive oil 1 ½ cups cabernet Pinch of salt and pepper Assortment of fresh herbs Basil, Parsley, Oregano, Thyme and Chives (chopped) Allow steaks to warm to room temperature; 20-30 minutes once out of the refrigerator Drizzle a small of extra virgin olive oil over steaks; salt and pepper. Grill for 3-4 minutes on each side over a very hot grill; for medium rare; internal temperature should be 130-135 degrees. In a medium size sauté pan melt the butter and oil over medium high heat. Add the mushrooms and cook for 2-3 minutes; pour wine over mushrooms and continue to cook for 3-4 minutes till mushrooms are soft. Allow steaks to rest for 5-6 minutes before slicing. Add the fresh herbs to the mushroom wine sauce and pour over the steaks; slice and serve.

Did you know?

Buffalo are actually North American Bison. Bison has more protein than beef and less fat. Bison does not taste like wild game meat.

Grandpa's New 1947 Farmall C Tractor Grandpa's New 1947 Farmall C Tractor Grandpa's New 1947 Farmall C Tractor Grandpaâ&#x20AC;&#x2122;s New 1947 Farmall C Tractor

During WW II tractors were not manufactured in America. The order for this tractor was placed in 1945. My dad recalls as a young boy waiting patiently on this took almost 2 years During WW II tractors were not manufactured in America. The new orderarrival. for thisIttractor was placed in until arrived the local implement dealerininAmerica. town. would how he would run WW IIatractors were not manufactured Thedad order for this tractor was 1945.the Mytractor dadDuring recalls asat young boy waiting patiently on this My new arrival. Ittell took almost 2 years into the chance heimplement had in town then that was once a week only During WW II tractors were not manufactured in America. The order for this tractor was placed inif placed inevery 1945. dad recalls as awhen youngdealer boy waiting patiently on this new arrival. It took until thedealership tractor arrived atMy the local in(back town. My dad would tell how he and would run necessary) to ask how soon the tractor would be arriving. almost 2 years until the tractor arrived at the local implement dealer in town. My dad would 1945. My dad recalls as a young boy waiting patiently on this new arrival. It took almost 2 years into the dealership every chance he had when in town (back then that was once a week and only if tell how he would runlocal into the dealership every chance he had inwould town (back then that until the tractor arrived at the implement dealer in town. Mywhen dad tell how he would run necessary) to ask how soon the tractor would be arriving. was once a week and only if necessary) to ask how soon the tractor would be arriving. into the dealership every chance he had when in town (back then that was once a week and only if necessary) to ask how soon the tractor would be arriving.

This is the first tractor I learned to drive.The Theengine engine has overhauled throughout the years This is the first tractor I learned to drive. hasbeen been overhauled throughout the years but itbeing is stillused being used on farm the farm today.ItItisisquite quite small compared to modern farm equipment, but it is still on the today. small compared to modern farm equipment, This is the first tractor I learned to drive. The engine has been overhauled throughout the years but this little guy still has his role pulling hay wagons. buton this still Ithas his role pulling hay wagons. but it is still being used thelittle farmguy today. is quite small compared to modern farm equipment, This is the first tractor I learned toguy drive. beenhay overhauled but this little stillThe hasengine his rolehas pulling wagons.throughout the years but it is still being used on the farm today. It is quite small compared to modern farm equipment, but this little guy still has his role pulling hay wagons.

Farmall was a model name and later became a brand name. The Farmall was manufactured by International Harvester (IH) IH was formed in 1902 by J.P.Morgan who merged the McCormick Harvesting Machine Company and Deering Harvester Company along with three smaller equipment companies. Harvester sold its division in 1985 and renamed the company Navistar International Corp. in 1986. Case IH was formed when the agricultural division merged with J.I.Case.

Pan Fried Blackened Tilapia with Steamed Spinach over Potato Pancakes

4-5 cups mashed potatoes (great idea for leftovers) 2 tablespoons butter 4 tablespoons vegetable oil (divided) 4-5 Tilapia Fillets 1-2 teaspoons blackening seasoning 1/2 teaspoon sea salt 8 cups fresh spinach Heat oven broiler to high Shape the mashed potatoes into patties: heat 2 tablespoons oil and the butter in a non-stick skillet over medium heat and fry potato pancakes for 3-4 minutes on each side till golden brown. Season the fish fillets with blackening seasoning and salt. While potatoes are frying; heat the remaining oil in a large heavy oven proof or cast iron skillet; place the fish in skillet and fry for 3-5 minutes; remove pan from stove top and place under the broiler for 2-3 minutes till cooked through and flakes easily with a fork. Steam the spinach in a steamer pan or add 3-4 tablespoons water to a stock pot; add spinach, cover and cook over medium high heat till just wilted; 4-5 minutes Place the potato pancake onto a plate; add a layer of spinach and top with a piece of fish. Serves: 4

Grilled Lemon Peppered Cod with Thai Basil

5-6 Tablespoons butter 1 pound cod fillets Â˝ teaspoon Cheyenne pepper Â˝ teaspoon cracked black pepper Salt to taste 1 medium size lemon 2-3 sprigs Thai Basil plus 2-3 extra for garnish Preheat grill to 400 degrees Place 2-3 tablespoons of butter on a large piece of aluminum foil; place the cod fillets on top of the butter; fold up the edges to form a tray. Sprinkle with Cheyenne, black pepper and salt; place the additional pats of butter, lemon slices and basil on top of the fish. Place the foil tray directly on the grill. Grill for 10-12 minutes till the cod begins to flake, remove from heat and place on a large serving plate, slide the fish off with a spatula; garnish with additional sprigs of fresh Thai basil. Serves 2-3

Did you know? Tai basil has a warm licorice or anise flavor with a hint of pepper. Tai basil can be substituted for the common sweet basil in most recipes.

Pan Fried Haddock with Meyer Lemon Sauce

1-1 ½ pounds Haddock fillets ½ tablespoon of The Gourmet Farm Girl Seafood Seasoning 3 tablespoons extra virgin olive oil + one tablespoon butter 4-5 tablespoons butter (for on top) ½ cup Chardonnay wine 2 Meyer lemons 1 tablespoon pure honey Cut the fillets into 4-5 pieces and sprinkle with seasoning. In a large oven safe skillet; heat the oil and 1 tablespoon butter and fry the Haddock for 12-14 minutes till opaque. Heat oven broiler while fish is cooking Top each piece of fish with a tablespoon of butter and finish under the broiler for an additional 2-3 minutes till lightly browned. Remove fish from the skillet and plate. Return the skillet to the stovetop over medium high heat; deglaze the pan with the wine; add the honey and the zest of one lemon; cook for 1 minute. Note: To get a clear sauce, pour through a strainer if there are some pieces of fish and skin left in the pan. Pour the sauce over the fish and serve with extra lemon wedges. Serve over steamed spinach. Make 4-5 servings

Chilean Sea Bass with Roasted Pecans

2 lb fresh sea bass (4 fillets) 6 tablespoons butter (divided) ½ cup chopped pecans ½ cup white wine Preheat oven to 350 degrees In a large size oven proof pan, sauté the pecans in 3 tablespoons butter over medium heat till caramelized; 3-4 minutes. Drain onto a paper towel and set aside. Place fish fillets in the same skillet skin side down; pour the white wine over the fillets; press some of the toasted pecans on top (some will fall off) place a small amount of the remaining butter on top of each fillet. Bake for 12-15 minutes or till fish is flakey.

Did you know? Pecans are a species of hickory nut.

Shrimp and Grits

4 cups water 1 cup yellow corn grits (or white) 2 tablespoons butter 2 cups shredded cheddar cheese ½ pound cured ham (chopped into bit size pieces) 2 tablespoons olive oil 4 tablespoons diced green onions 2 tablespoons diced red pepper 2-3 tablespoons white wine 1 pound uncooked (20 medium) shrimp, peeled and de-veined with tails on ½ teaspoon black pepper 1 cup cream Chopped green onion tops or chives Bring water to a boil; add grits and cook till water is absorbed; 10-15 minutes. Remove from heat and stir in butter and cheese; set aside and keep warm. In a deep skillet over medium to medium high heat brown the chopped ham with 2 tablespoons olive oil; add the onions and peppers; cook for 3-5 minutes till tender. Add the white wine and shrimp; sauté till shrimp is pink and shaped like a C. Remove shrimp mixture from the pan and set aside. Add the cream and pepper to the pan; cook till cream thickens and reduces; 2-3 minutes. Add the shrimp mixture back into the pan; stir and heat for 1-2 minutes. Divide grits into serving bowls, top with shrimp sauce. Garnish with fresh chopped green onion or fresh chives. Serves 4-6

As the day closes...

Supper Recipes

Italian Sausage and Beef Burger with White Cheddar and Alfalfa Sprouts

½ pound mild Italian sausage ½ pound lean ground beef Salt and Pepper to taste 4 slices white cheddar cheese 4 slices red onion Fresh Spinach Fresh Alfalfa sprouts 4 whole wheat hamburger buns In a medium size mixing bowl blend together the sausage and ground beef; shape into four patties; salt and pepper each patty. Cook burgers at 400 degrees on the grill or pan fry over medium heat till cooked through; 5-7 minutes on each side. Remove and plate; top each burger with a slice of cheese; tent with foil till cheese melts; 2-3 minutes. Butter the inside of the hamburger buns and place butter side up on a cookie sheet; broil for 1-2 minutes till golden brown. Remove and place some fresh spinach on each bun, top with a burger, layer the onion and sprouts on top.

Makes four servings

When growing up on the farm it was very common to pack a supper and take it to the field where the men were working. They often kept working till dark in order to get something planted, harvested or to stay ahead of the rain. Hamburgers were usually the sandwich of choice. My mom would pan fry or grill them and garnish them with ketchup, onions and some pickles. Nothing fancy, just good home raised beef and some common condiments. Perhaps there would be a fresh tomato slice when in season. I have made many hamburger sandwich combinations over the years, but none have ever tasted

than those simple burger’s we ate right there on the tailgate of the truck. Perhaps it was the 6 6better essence of the moment; the smell of the land being worked, the warmth of the late day sun or the screech of a Killdeer swooping across the field. To this day…every time I have a burger, it takes me back.

Granny’s Stuffed Peppers

4 medium size green peppers 1 medium size tomato (sliced) 1 lb. ground lean hamburger 1 small onion (chopped) 1/3 c. ketchup ¼ cup shaved Parmesan or Gruyere cheese 1 egg 1/2 c. milk

½ c. dried bread crumbs or Panko crumbs ½ t. dried mustard ½ t. salt ½ t pepper 1t. Worcestershire sauce 1/2 teaspoon of The Farm Girl’s House Blend seasoning

Preheat oven to 375 degrees Spray a 9x9 inch baking dish with cooking spray Wash peppers and cut around the top of stem to remove and create a hole; remove the seeds and ribs of the peppers. Slice the tomato and set aside. In a large bowl mix the meat and all of the other ingredients together except for cheese and tomatoes, using your hands (or a large spatula) fill each pepper with the meat mixture. Place peppers in baking dish and top each one with a slice of tomato. Bake for 50-60 minutes or until the peppers are soft and meat mixture is cooked through. Remove from oven and top with grated cheese. Serve with additional sliced tomatoes and rice or mashed potatoes Serves Four

This was one of my favorite meals when growing up on the farm. I remember going to the garden to pick the peppers and tomatoes. I would always smell each pepper as I picked them, the sun had warmed them and their aroma was so pleasing. I still do the same thing every time I pick peppers.

The Gourmet Farm Girlâ&#x20AC;&#x2122;s BBQ Ribs and Homemade Sauce

Heat oven to 300 degrees 2 Slabs of Baby Back Pork Ribs (average of 3-4 lbs each) Rub each side of ribs with The Gourmet Farm Girl BBQ Rub; place ribs in a large pan; cover with foil and slow cook for 3-3 Â˝ hours or till just starting to tender and pull apart. Let rest for 10-12 minutes covered; remove and slice into 2-3 ribs per piece. Heat grill to 400 degrees; brush on BBQ sauce; grill for 2-3 minutes per side. Stack ribs on a serving platter and serve with additional BBQ sauce for dipping. Serves 8-10

BBQ Sauce 2 cups tomato ketchup 1/4 cup canola oil 3 fresh green onions (finely chopped) 1 teaspoon granulated garlic 2/3 cup water 2 Tablespoons chili powder 1 Tablespoons smoked paprika 2 Tablespoons Dijon mustard 2 Tablespoons Worcestershire sauce 1 teaspoon chipotle chili powder 1/2 cup dark brown sugar 2 tablespoons honey 1 teaspoon smoked sea salt 1 teaspoon cracked black pepper In a medium size sauce pan over medium heat add the ingredients listed one by one and stir continuously till blended. Cover and reduce to simmer; cook for 20-30 minutes stirring on occasion. Yields approx 3 cups

This is picture of the local Church where my grandparents attended. I found a pamphlet about the Fortieth Anniversary of the Dedication of the St. Johnâ&#x20AC;&#x2122;s Evangelical and Reformed Church Whetstone Township, Crawford Co. Ohio Sunday June 17, 1945 This is the same church where I went to summer Bible school, it was only a few miles from the farm so I would ride my bike. From the county land records, my father discovered that this is also the section of land our ancestors purchase when they first came to Ohio. They sold this parcel and purchased the land where the farm is today; the old church is still there too

Farm Girl Chicken Stew

2-3 tablespoons olive oil 2 stalks celery plus some of the light green leaves (chopped) 1 med size carrot (chopped) 2 cloves garlic (minced) 1 small onion (chopped) Crushed black pepper and sea salt to taste 2 large boneless chicken breasts cut into bite size pieces 1 -14 oz can low sodium chicken broth 1 ½ Tablespoon Basil Pesto 1- 14 oz can petite chopped tomatoes with garlic and olive oil 2 medium potatoes (diced) 2 bay leaves 1 Tablespoon dried parsley ½ teaspoon dried thyme leaves 1-15 oz can pinto beans or white beans (drained) Heat the oil in a large stock pot over medium heat; add the celery, carrots, garlic and onion. Sauté till translucent; 5-7 minutes; season with cracked black pepper and sea salt. Add the chicken broth; stir in the basil pesto and tomatoes. Add bay leaves, thyme, parsley and diced potatoes; simmer for 15-20 minutes; add the chicken pieces and reduce heat; simmer till the chicken is cooked through and potatoes are soft; 20-25 minutes. Add the beans and continue to simmer for 8-10 minutes. Serve with some crusty bread for dipping Serves 4-6

Turkey Tenderloins Stuffed with Artichokes, Spinach and Ham

1 head garlic Olive oil 2 slices smoked bacon (cut into pieces) 4 Turkey Tenderloins fillets 1/2 tablespoon Gourmet Farm Girl House seasoning 4 slices Smoked ham sliced thin 1 14.5 oz can artichoke hearts (drained)

1 cup shredded mozzarella cheese 2 cups fresh spinach (packed) 2 tablespoons vegetable oil Â˝ sweet onion chopped 1 14.5 oz can diced tomatoes Â˝ cup red wine Kitchen twine cut into 8 pieces 8 inches long

Heat oven to 350 degrees Cut one head of garlic in half; drizzle with olive oil and sprinkle with salt; wrap in foil and bake for 20-30 minutes. In a large skillet cook the bacon till just brown; remove the bacon pieces and set aside. Turn off heat; remove the bacon fat and set skillet aside. While garlic roasts; place turkey fillets in a plastic bag and pound out with a meat tenderizer or rolling pin. Remove and season; place a slice of ham, several artichokes hearts, 1-2 tablespoons of cheese, a few crumbles of the bacon and a small bunch of spinach on top of each fillet. Gently roll; tie each roll with two pieces of kitchen twine. Remove 5-6 cloves from the head of garlic and gently smash Add the vegetable oil to the skillet and return to medium high heat; place the turkey rolls in the skillet and brown on both sides; 2-3 minutes. Remove turkey rolls and place in a 9x12 glass casserole dish sprayed with vegetable oil. Add to the skillet the chopped onions; sautĂŠ for 1-2 minutes; add tomatoes, any remaining drained artichoke hearts, roasted garlic and cook for 5-7 minutes. Pour mixture over the turkey rolls; deglaze the pan with the wine and pour over the turkey and vegetables.= Bake at 350 for 25-30 minutes.

Serve with additional steamed spinach.

Garnish with additional pieces of chopped bacon. Serves 4

Chicken Tacos with Tequila Lime Sauce By the Gourmet Farm Girl

1 pound ground chicken 1 pkg. Taco seasoning 1 cup alfalfa sprouts 1 cup chopped lettuce 1/2 cup sour cream 1 cup chopped fresh tomatoes 1 fresh avocado chopped

1 cup fresh cilantros (chops some and leave some whole) 3-4 tablespoons chipotle pepper flakes 1 cup shredded Mexican blend cheese 1/2 cup chopped red onion 1 package Flour Tortilla’s

Pre-chop and measure all the fresh ingredients and set aside Cook chicken in a medium size skillet with 1-2 tablespoons of canola oil over medium heat till cooked through; 7-10 minutes. Add taco seasoning according to package directions and lower heat to simmer; stirring frequently.

Tequila Lime Sauce 1/2 cup Tequila Juice of 1/2 lime plus zest 1/2 teaspoon salt 1/4 teaspoon black pepper 1 garlic clove minced

2 shallots minced 3/4 cup heavy cream 1 stick unsalted butter cut into pieces 1 teaspoon corn starch mixed with 3 teaspoons cold water blended

In a small sauce pan heat the Tequila, lime juice, zest, garlic, salt, pepper and shallots till boiling. Stir in the cream; add the butter till melted; whisk in the cornstarch mixture and simmer for 2-3 minutes; remove from heat; set aside till ready to use. Note: This is a very rich, tangy and distinctive tasting sauce Heat 5-6 of the of tortilla’s on a grill top or skillet till just warm on both sides; remove from heat and tent in foil. This can be done with dry heat or a small spray of vegetable oil You are now ready to assemble the best tasting gourmet taco you have ever made... Start with the meat and top with some cheese, onions, tomatoes, lettuce, sprouts, avocado, sour cream and pepper flakes; pour 1-2 tablespoons of Tequila Lime Sauce over the top, garnish with cilantro fold in half and ENJOY! This recipe makes approx 5-6 taco’s; double or triple if serving more

Recipe Notes

Pan Fried Catfish

1 pound of fresh catfish (6-8 fillets) 2/3 cup Panko bread crumbs 4 Tablespoons butter (divided) 1 egg beaten

1 tablespoon of The Gourmet Farm Girl Seafood Seasoning Or salt and pepper to taste 4 tablespoons vegetable oil

Rinse cat fish in cold water; pat dry and sprinkle with seasoning (or salt and pepper) set side. Melt 2 tablespoons of the butter in a cast iron skillet (any heavy skillet will work) pour the Panko crumbs into the butter and gently stir till the crumbs are lightly toasted. Remove from heat and pour the toasted crumbs onto a large plate. Beat the egg in a medium size mixing bowl and dip the cat fish into the egg wash then in the crumbs to coat. Melt the remaining 2 tablespoons of butter with the vegetable oil in the same skillet over medium high heat; fry cat fish 4-5 minutes on each side till golden brown and breaks apart easily. Homemade Relish Mix 1/2 cup mayonnaise with 1/4 cup pickle relish (or more depending on taste) Pinch of red pepper, stir and serve. Homemade zucchini relish goes well with this recipe. You can find the recipe on page 115 Serves 4-5

When growing up on the farm, I remember in the summertime riding my bike down the road to a creek that cut its way through the fields. It was called the Mud Run, appropriate name for this stretch of slow flowing water. There was a grass path by the side of it that was used to take farm equipment in and out of the field. The creek was shallow in most parts except for one spot by an old abandoned and broken down bridge. I could ride my bike on the path to reach this spot. There was a tree that grew on the bank of the creek by this water hole. It was so big and full that its branches hung like giant arms over the water. This particular pool of water was at least four to five foot deep and the water was so cool that you could not resist jumping in....except when you had a line or two dropped to the bottom to catch some Catfish.

6 65

Ohio’s Lake Erie Fried Walleye and Perch 1 egg 3-4 Tablespoons milk 1 cup Panko Bread crumbs ½ cup plain bread crumbs 1/2 cup flour 1 lb Walleye fillets (5-6 fillets) or 1 lb perch fillets (6-8 fillets) 2- 2 ½ Qt’s Peanut oil

In a medium size bowl beat the egg and milk together; mix crumbs together and pour onto a large plate. Pour the flour into a zipper seal plastic bag and place 2-3 pieces of fish into the bag and dust with flour; remove and tap off any excess; finish flouring remaining pieces. Dip each piece of floured fish in the egg wash then immediately roll in crumbs till completely covered. Place breaded fish onto a separate plate and finish breading remaining fish. Heat the peanut oil in a deep skillet (4 inches or deeper) or a deep fryer to 350 degrees. Carefully place a few pieces of the fish into the hot oil and fry till golden brown; 2-3 minutes depending on how big the pieces are. Remove fish from oil and drain on paper towels; salt and serve immediately Serves 2-4

This is me...deep sea fishing on the family vacation 1968 off the coast of Florida. I caught a King Mackerel...with a bit of help!

Grilled Trout

2 pounds Salmon or Steelhead Trout Fillets (4 pieces) with skin The Gourmet Farm Girl BBQ Rub Extra Virgin Olive Oil Preheat grill to 425 degrees Sprinkle seasoning over each fillet; drizzle with oil. Place the fillets skin side up on a hot well oiled grill to form grill marks. Cook fish for 3-4 minutes (do not move the fillets during this time, they will loosen on their own) when fish is ready to flip, turn to skin side down and continue to cook for 3-4 minutes until flakey. Remove and plate; cover with foil allow to rest for 1-2 minutes before serving Serves 4-5

Did you know?

Steelhead is commonly known as trout, but in fact they are a species of salmon from the Pacific region

Lemon and Chipotle Peppered Grouper

1 pound Grouper fillets 1 lemon (sliced) 1 teaspoon chipotle pepper flakes (or less depending on taste) Salt to taste Rinse fish in cold water; sprinkle with salt and chipotle pepper flakes In a heavy skillet coated with 2-3 tablespoons of peanut or vegetable oil; fry fish fillets at medium to medium high heat till golden brown; 3-4 minutes on each side. Note: do not move fish until it releases easily or it will fall apart on you; fish should be flaky when done. As the fish cooks, lay the lemon slices on top of the fillets and in the skillet. Remove Grouper and lemon slices; plate and serve with your favorite side salad or vegetable. Serves 4

Use chilli powder, paprika or any red pepper flake in place of the chipotle peppers.

The Gourmet Farm Girl BBQ Rub is a great substitute.

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Pecan Crusted Flounder and Sweet Potato Puree with Steamed Greens

1 pound Flounder Fillets 2 cups Panko bread crumbs 2 cups pecans

Pinch of salt 2 eggs + 3 tablespoons milk 1 Â˝ cups flour

In the large bowl of a food processor blend the bread crumbs, pecans and salt till the mixture resembles cornmeal; pour onto a large plate and set aside Whisk the eggs and milk together in a medium size bowl; set aside Rinse fillets under cold water and pat dry with a paper towel; pour flour into a one gallon size freezer bag; add the fish fillets (several at a time) to the bag of flour and coat. When finished dip each piece of fish into the egg wash then into the crumbs; coat both sides of the fillets with the crumb mixture. Heat in a deep pan over high heat 1-1 Â˝ quarts peanut oil to 350 degrees; should have enough oil to cover the fish when placed into the pan. Fry several pieces of fish at a time; drain on a paper towel Serve Flounder over the potato puree along with your favorite steamed greens

Sweet Potato Puree 5-6 medium size sweet potatoes 2-3 tablespoons butter Pinch of salt Peel sweet potatoes and boil till a knife slides through easily; 20-30 minutes. In the large bowl of a food processor puree the potatoes with the salt and butter till creamy. Pour into a pan and keep warm on a low heat setting until ready to use. Serves 4

Grilled Barramundi over Zucchini

Âž cup Panko bread crumbs 1 tablespoon of The Gourmet Farm Girl Seafood Seasoning 4 Barramundi fillets (or your favorite white fish) Â˝ cup flour 2 egg whites + 2 tablespoon milk 4 tablespoons butter 1 lemon sliced 1 medium size zucchini sliced (1/2 inch each) Pour Panko crumbs onto a large plate and mix with the sea food seasoning Rinse fish fillets in cold water and drain on a paper towel; add flour to a gallon size plastic bag and toss the fish fillets till coated with flour; tap off any excess Beat egg whites with milk and dip each floured fillet into the egg wash; transfer to the bread crumbs and lightly coat each side; place fish fillets on a large piece of aluminum foil sprayed with cooking oil. Top each fillet with the butter; lay lemon slices along the side Slice zucchini and lightly brush with vegetable oil, salt and pepper Grill fish on the foil at 425 degrees for 5-6 minutes per side; grill zucchini at the same time directly on the grill rack; 5-6 minutes per side or till soft and slightly charred. Serve fish over the grilled zucchini and garnish with lemon slices. Serves 4

Feeding the chickens!

If you look close you can see a flock of hungry chickens at the base of great-grandma’s skirt.

I remember my grandma telling me how she would go to the barn yard, grab a young chicken and… well... you know. Then she would drop the chicken in a pot of boiling water. This would allow her to pull the feathers and pins easily. After butchering the chicken, along with keeping a wood fire going in the cook stove, she would make all the other trimmings, including bread and have dinner on the table by noon!

Whew! 71

Here is my recipe for Chicken Soup… First you will need pluck and pull all feathers and pins from the chicken after butchering… JUST KIDDING!

Homemade Chicken Noodle Soup

1 whole chicken (3-4 pounds) 2 quarts homemade chicken stock (see below) 2 stalks celery chopped plus some of the light green leaves 2 medium size carrots peeled and chopped 1 small onion chopped

2 tablespoons of fresh chopped parsley or 1 tablespoon dried Salt and pepper to taste 2 bay leaves 2 cups egg noodles

For the stock: Rinse the chicken in cold water and place in a large stock pot with enough water to cover the bird; about 2-2 1/2 quarts; salt lightly. Bring the stock pot to a boil; reduce heat to medium and cook the chicken for 50-60 minutes or till the meat come off the bone easily Remove the bird from the broth and cool on a large plate. Skim off any foam from the broth and strain through a colander or cheesecloth to remove the partials. Return the broth to the stock pot and add the chopped celery, carrots, onions, parsley, salt and pepper. Simmer for 30-40 minutes till vegetables are tender. While broth is simmering, pull the meat form the bones and set aside. Turn heat to medium-high and add 2 cups of your favorite egg noodles. Cook for 8-10 minutes or till noodles begin to soften; add the cooked chicken and simmer for 8-10 minutes longer Note: Remember the chicken is already cooked; just need to heat it through If using other chicken such as rotisserie the same applies Store bought broth works well with this recipe also Serves 6-8

Chicken Thighs and Vegetable Medley

4 strips smoked bacon 1 small yellow onion (chopped) 1 qt chicken broth 1 teaspoon dried basil 1/2 teaspoon dried dill 3 bay leaves 1 teaspoon granulated garlic 3 medium size carrots (cut into chunks) 3 stalks celery (cut into chunks) 3 small potatoes (cut into chunks) 2 teaspoons salt (divided) 1 1/2 pounds skinless chicken thigh 1 qt tomato juice 1 teaspoon black pepper 2 cups sugar snap pea pods 2 cups chopped cabbage 1 cup brown rice In a large Dutch oven brown the bacon over medium high heat; remove all but 2-3 tablespoons of the bacon fat. Add the onions and sautĂŠ for 2-3 minutes; add chicken broth, basil, dill, bay leaves, garlic, carrots, celery, potatoes and one teaspoon salt. Reduce heat to low; simmer for 10-15 minutes. Cut large thighs in half if needed and cook in a skillet with a small amount of oil till lightly brown on both sides; 3-5 minutes. (Chicken does not have to be cooked all the way through) add the chicken thighs to the Dutch oven; add the tomato juice, the other teaspoon of salt, pepper, pea pods, cabbage and rice. Cover and continue to cook over medium low heat till rice is done 25-30 minutes and all vegetables are tender. Remove bay leaves before serving. Serve with crusty garlic toast and a side salad Serves 6-8

Sweet Potato Chowder with Mascarpone and Chipotle Peppers

3 strips smoked bacon (cut into pieces) 2 cloves garlic minced 1 small onion chopped 2 stalks celery chopped 1 leek chopped 1 ½ quarts chicken stock 5-6 mediums size sweet potatoes (cut into bite size pieces) 3 bay leaves 1 teaspoon salt 1/8 teaspoon black pepper 2 cups half and half ½ cup mascarpone 2 tablespoons butter 3-4 tablespoons Chipotle pepper flakes Extra mascarpone for garnish In a large stock pot over medium to medium high cook bacon till crisp; remove with a slotted spoon the pieces of bacon and drain on a paper towel, reserve 2-3 tablespoons of the bacon fat in the pan. Reduce heat to medium; add the garlic, onions, celery and leeks; sauté for 2-3 minutes till tender and fragrant. Pour chicken stock into the pot; add the potatoes, bay leaves, salt and pepper. Cover and cook over medium low heat for 20-25 minutes or till potatoes are soft; stirring often. Stir in the half-and half, mascarpone, butter and the cooked bacon. Simmer for an additional 7-10 minutes; stirring often. Before serving garnish with a spoonful of mascarpone and sprinkle with chipotle pepper flakes. Serves 6-8

Chicken Chowder with Vegetables

5 slices smoked bacon (chopped) 2 large boneless skinless chicken breasts (cut into bite size pieces) 2 garlic cloves (minced) 2 stalks celery plus some of the light green leaves (chopped) 3 green onions (chopped) 2 carrots peeled and chopped 2 quarts chicken stock 2 medium size potatoes (cut into chunks) 1 15.2 oz. can of corn (or two ears of corn cut off the cob) 3 bay leaves 1/2 teaspoon dried sage leaves 1 teaspoon French Tarragon (dried leaves) 1 cup half-n-half 2 tablespoon cornstarch 3 ounces cold water 3 tablespoons fresh chopped flat leaf parsley In a large stock pot over medium low heat brown the bacon; remove the bacon and fat; reserving 2-3 tablespoon of fat in the pot; set bacon aside. Increase heat to medium; add the chicken pieces and cook for 8-10 minutes till cooked through. Remove chicken from the pot and set aside. Add the garlic, celery, onions and carrots; sautĂŠ for 5-6 minutes till almost tender. Add the chicken stock, potatoes, corn, bay leaves, sage and tarragon Return the chicken to the pot, lower heat to simmer and cook for 20-30 minutes; stirring occasionally. Add the half-n-half; return the bacon to the pot; whisk together the cornstarch and cold water; gently stir into the pot and cook for 5-6 minutes till thick. Remove bay leaves; stir in the fresh parsley and serve with croutons or crusty bread. Garnish with a sprig of rosemary or herb of your choice Serves 6-8

Garden Vegetables with Beef in Creamy Tomato Broth

2-2 ½ lbs stew meat 3-4 Tablespoons extra virgin olive oil 2 garlic cloves minced 1 teaspoon dried basil 1 teaspoon sea salt (or to taste) 1 Tablespoon dried parsley ½ teaspoon ground black peppercorns or use in place of previous 4 ingredients 1 1/2 tablespoons of The Gourmet Farm Girl House Blend seasoning 1 medium white onion chopped and (divided) 2 beef bouillon cubes 3 14 oz cans beef broth 1 14 oz can vegetable broth 3 stalks celery and some of the light leaves 2 large carrots chopped 1/2 head cabbage (chopped) 2 bay leaves 2 yellow squash 2 small zucchini 4 medium size tomatoes (chopped) 1/2 cup half-n-half In a heavy stock pot brown the meat in the olive oil on med to medium high heat. Add the garlic, basil, salt, pepper, parsley, ½ of the onion and bouillon cubes with one can of broth; cook on medium heat till it starts to reduce; add the additional broths, cover the pot and cook meat for 40-45 minutes or until tender. As soon as the meat starts to tender, add the chopped celery with some of the light green leaves, carrots, cabbage, bay leaves and the other half of the onion. Reduce heat and simmer until the vegetables begin to tender; 15-20 minutes longer Add squash, zucchini and tomatoes; continue to simmer until all vegetables are tender and flavors come together; 15-20 minutes; add the half and half and stir in till warm; remove bay leaves and serve. Salt and pepper to taste Serves 6-8

Lentil and Vegetable Soup

5 slices smoked bacon (chopped) 1 tablespoon butter 2 stalks celery (chopped) 1 leek (chopped) 1 small Chinese eggplant (chopped) 2 medium carrots (chopped) 2 teaspoons sea salt 1 teaspoon cracked black pepper (or salt and pepper to taste) 2 quarts chicken stock 2 small potatoes (chopped) 3 bay leaves 1 teaspoon dried thyme 2 cups lentils In a large stock pot over medium heat brown the bacon till almost crisp; remove the bacon pieces and drain on a paper towel. Reserve 2-3 tablespoons bacon fat in the pot. Add the butter, celery and leek; cook for 5-6 minutes; add the eggplant, carrots, salt and pepper; cook for 5-6 minutes; add the stock, potatoes, bay leaves and thyme; reduce heat to simmer and let cook for 10-15 minutes till starting to tender. Add lentils and continue to cook till lentils are soft; 20-30 minutes; stir often. Return the bacon pieces to the pot. When ready to serve remove the bay leaves and top with sour cream and fresh parsley. Crusty bread goes well with this meal Serves 6-8

The farm I grew up on produced hundreds of acres of soybeans; and they still do. Soy is a good source of protein and so are lentils. Lentil soup is recognized as highly nutritious and a good source of protein, dietary fiber, iron and potassium. The lentil or daal or pulse (Lens culinaris) is a bushy annual plant of the legume family. It is a kind of vegetable, grown for its lens-shaped seeds. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each similar to soybeans which grow in pods to.

There are at least nineteen types of lentils; green is the most common.

Farm Girl Chili

1 pound lean ground beef Â˝ pound ground pork 1 medium onion (chopped) 4 Tablespoons chili powder (divided) 1 teaspoon salt 1 Tablespoon cracked black pepper Â˝ Tablespoon smoked paprika 1 quart tomato juice 1 quart diced tomatoes 1 teaspoon garlic powder 1 15.5 oz can kidney beans 1 15.5 oz can pinto beans 2 Tablespoons brown sugar

In a large stock pot over medium high heat brown hamburger and pork; add onion; 2 Tablespoons of the chili powder; salt, pepper, smoked paprika to the meat. Cook till no longer pink; 10-12 minutes. Lower heat to simmer; add the tomato juice, diced tomatoes, one more tablespoon of chili powder and the garlic; simmer for 15-20 minutes. Add the beans; brown sugar and final tablespoon of chili powder; continue to simmer uncovered stirring often; 20-30 minutes. Serve with sour cream, shredded cheddar, chopped chives or green onions Chili may be cooled and stored in the refrigerator till the next day; chili will thicken, add additional tomato juice if desired. Serves 8-10 Note: Works well with chicken or turkey.

Sweet and Gold Potato Chowder

7 slices smoked bacon (chopped) 4 cloves garlic (minced) 1 medium onion (chopped) 3 14.5 ounce cans chicken broth 4-5 medium size sweet potatoes (peeled and chopped) 4-5 Yukon Gold potatoes (chopped with peels on) 2 stalks celery (chopped) 2 carrots (peeled and chopped) 2 cups half and half 3 Tablespoons butter 1 Tablespoon cornstarch 2 ounces cold water In a large stock pot over medium to medium high heat cook bacon till crisp; remove with a slotted spoon the pieces of bacon and drain on a paper towel. Reduce heat; add to the bacon grease the garlic and onions; cook till tender and fragrant; 2-3 minutes. Pour broth into stock pot; add sweet potatoes, Yukon potatoes, celery and carrots. Cook over medium heat till all is tender; 25-30 minutes. Salt and pepper as desired Stir in the half-and half and butter; whisk the cornstarch into the cold water; gently stir into chowder to thicken. Add the cooked bacon (reserving some for garnish) simmer for an additional 5-7 minutes before serving; stirring often. Serves 6-8

Ham and Split Pea Soup

2 quarts water 2-14.5 ounce cans chicken broth 1 large ham bone with meat or 3 ham hocks 1 medium size onion (peeled and cut into quarters) 4 bay leaves (divided) 3-4 gloves garlic (halved) 3 stalks celery with some light green leaves (rough chopped) 1 pound split peas 1 medium size onion chopped Salt and pepper to taste For the stock: In a large stock pot add the water, broth, ham bone, onion quarters, 2 bay leaves, garlic cloves and celery. Bring to a boil and then reduce to a low boil for 45-50 minutes or till the meat is falling off the bone. Turn off heat and remove the ham bone or hocks from the broth. Allow to cool; pull meat from the bone and set aside. Discard bone and any fatty pieces Skim any foam from the broth; strain the broth through a colander to remove the large pieces of vegetables. Return the broth to the stock pot and add the split peas, 2 bay leaves and chopped onion. Cover with a tilted lid and cook over medium heat till the peas are soft and tender; 40-45 minutes. Add the ham pieces and continue to simmer for 15-20 minutes. Remove bay leaves before serving Salt and pepper according to taste. Serves 8-10

Did you know? Male pigs are called boars and female pigs are sows. The babies are called piglets.

Swiss Chard with Ham and Beans

2 stalks celery plus some light green leaves (chopped) 3 green onions (chopped) 3-4 cloves garlic (minced) 4 tablespoons extra virgin olive oil 1 1/2 quarts low sodium chicken broth 2 bay leaves 1 Tablespoon dried parsley 1/2 teaspoon cracked black pepper 1/4 teaspoon dried thyme 1 medium size bunch of Rainbow Swiss Chard (Chop stems and leaves separately) 1 15 .5 oz. can Cannellini beans (drained and rinsed) 2 cups cooked smoked ham (chopped) In a large stock pot heat the oil and sautĂŠ the celery, green onions and garlic for 1-2 minutes till fragrant. Add the chicken broth, seasonings and stems of the Swiss chard; cook over medium heat for 10-12 minutes with lid tilted. Add the Swiss chard leaves, beans and ham; reduce heat to simmer; tilt the lid and cook for an additional 25-30 minutes; stir occasionally. Serve with crusty bread for dipping. Grated Parmesan cheese works well as a garnish.

Did you know?

Chard is a leafy green vegetable used a lot in Mediterranean cooking. The leaves are always green but the stalks vary in color. Swiss chard is high in vitamins A, K and C and is rich in minerals, dietary fiber and protein.

Seafood Chowder

5 strips Hickory Smoked bacon cut into pieces 4 medium garlic cloves (minced) 3-4 green onions (chopped) 1 leek (chopped) 1- 8 oz bottle Clam Juice 4- 14 oz cans chicken broth 3-4 medium potatoes cut into chunks 2 bay leaves 1 lb bay scallops ½ lb salmon cut into pieces ½ lb tilapia cut into pieces or any white fish 1 lb crab or lobster meat picked from the shell 1 lb shrimp peeled and cut into chunks 1 ½ cups half and half or heavy cream 2 Tablespoons corn starch mixed with 2 ounces COLD water Salt and pepper to taste In a heavy stock pot on medium heat cook the bacon till lightly crisp; remove 4-5 tablespoon of bacon for garnishing the chowder and set aside; add to the remaining bacon the garlic; cook for 1-2 minutes to release the flavor; add the chopped onions, leek, clam juice; chicken broth, potatoes and bay leaves; cook uncovered for 15-20 minutes till all is tender. Add the fresh seafood and continue to cook on medium heat till the seafood is done; 10-12 minutes; reduce heat to low; stir in half and half or cream; add cornstarch mixture to thicken chowder and cook for an additional 2-3 minutes till thick and creamy. Garnish with the bacon crumbles and chopped green onion (optional) Serve with some crusty bread for dipping Serves 6-8

Lobster and Potato Chowder with Grilled Sweet Corn, Fresh Tomatoes and Basil

4- slices smoked bacon chopped 2 stalks of chopped celery and a few light green celery leaves 1 small chopped onion 3 cloves garlic minced 1 Qt. of hot water 4 Organic Chicken Bouillon cubes 3 14.5 oz cans low sodium chicken stock 8 medium Russet potatoes chopped 3 bay leaves

4 -5 medium size ears of fresh picked sweet corn 2 Tablespoons melted butter 1 pint half and half 2 Tablespoons cornstarch dissolved in one oz. COLD water 2 cups cooked lobster or crab meat 2 medium size fresh tomatoes chopped Small bunch fresh basil Cracked black pepper

In a large stock pot over medium heat brown the bacon till lightly crisp; remove the bacon pieces from the grease and drain on a paper towel; reserve 4-5 tablespoons of bacon fat in the pan. Add the chopped celery, onions and garlic. Cook for 8-10 minutes till soft and fragrant. Add the water, bouillon, chicken stock, potatoes and bay leaves; bring to a boil; reduce heat and cook for 20-30 minutes. Stir often smashing a few of the potatoes against the side of the pan as they simmer. (This will help to thicken the broth) While soup cooks; husk the sweet corn and remove silks. Brush each ear with melted butter and place on a 425 degree grill for 10-15 minutes till cooked through and slightly charred. Remove from heat and let cool; cut kernels off and add to soup along with the half and half. Whisk together the corn starch and cold water; stir into soup; simmer for an additional 5-6 minutes stirring often till soup thickens; add the bacon pieces and lobster meat. Gently stir together; simmer for 1-2 minutes; do not overcook or lobster meat can get tough. Garnish with fresh chopped tomatoes, chopped basil and cracked black pepper. Serves 6-8

There are many breeds of dairy cattle but the most common in North America are: Ayrshire, Brown Swiss, Holstein, Jersey, Red Holstein and Shorthorn

Did you know? A baby cow is called a calf. A boy calf is called a bull and a girl calf is called a heifer. Usually heifers are referred to as beyond the calf stage less than 1-2 years old having never calved. But we always referred to them as a heifer calf. Once a heifer has a calf of her own she becomes a cow and will start to produce milk. Some bull calves grow up to be breeding bulls while others are castrated and are raised as steers for meat.

Garden Pea Salad

3 cups fresh peas 1/4 cup chopped carrots 4 Tablespoons extra virgin olive oil 1 Tablespoon Ohio honey 2 Tablespoons apple cider vinegar pinch of sea salt pinch of black pepper 3 strips smoked bacon 1/2 cup chopped red onion 1/2 cusp Parmesan cheese (cut into small cubes) 1/2 cup fresh chopped cilantro In a medium size stock pot bring 5 cups of lightly salted water to a full boil; blanch peas and carrots for 1 minute in the hot water; drain and cool in a bowl of ice water; once cool, drain again and set aside. Whisk together the oil, honey, vinegar, salt and pepper; set aside Cook bacon till crisp; drain on a paper towel and cut into pieces. Mix together the peas and carrots with the onion, cheese, bacon and cilantro. Pour dressing over the mixture and toss to coat. Will keep for several days in the refrigerator. Serves 6-8

Creamy Red Skin Potato Salad

7-8 medium red skin potatoes 5 slices smoked bacon Â˝ cup chopped red onion 1 cup chopped celery Âź cup Ohio honey Âź cup Dijon mustard Salt and pepper to taste In a medium size pan boil potatoes till a knife slides through easily; 15-20 minutes; drain and cool. While potatoes are boiling, fry bacon till crisp; remove and drain on a paper towel; reserve 1-2 tablespoons of the bacon grease; chop bacon into bit size pieces Chop onion and celery and place in a medium size mixing bowl; set aside. In a small bowl whisk the honey and mustard together and set aside. When potatoes are cool enough to handle slice into chunks and combine with onions and celery; pour the dressing mixture over the potato mixture; add the bacon and the bacon grease; gently stir/fold with a large rubber spatula till all is coated with the dressing; salt and pepper to taste. Can be served warm or cold Serves 4-6

Peppered Beets and Sweet Potatoes with Cumin

4-5 medium red beets 2 medium sweet potatoes 2 cups Pomegranate Juice 3 Tablespoons butter Pinch of salt 4 Tablespoons brown sugar 1 teaspoons ground cumin 1 teaspoons red hot pepper flakes (more if you like it hot) Wash and trim beets, steam or roast to remove skins easily; peel and set aside. Wash and peel sweet potatoes, cut into chucks or slices. In a medium size stock pot add the pomegranate juice, sweet potatoes butter and salt. Bring to a boil; reduce heat and simmer for 25-30 minutes or until potatoes are tender. Slice or cut beets into chunks; add to the sweet potatoes along with the brown sugar, cumin, red pepper flakes and simmer for an additional 10-12 minutes. Garnish with a pinch more of hot pepper flakes Serves 5-6

Zucchini with Sausage, Cheese and Vegetables

1 medium large zucchini 1/2 pound mild sausage 1 tablespoon blackening seasoning 1 small onion (chopped) 2 garlic cloves (minced) 1 small yellow squash (sliced)

1/4 cup fresh mozzarella cheese (chopped) 1/4 cup shredded white cheddar cheese 2 medium tomatoes (sliced) 2 cups fresh green beans 1-2 tablespoons fresh basil (julienned)

Preheat oven to 400 degrees Wash the large zucchini and cut in half (long way) scoop out seeds with a spoon; salt and pepper. Place on a heavy cookie sheet with sides or in a large casserole dish; pour 2 cups hot water onto tray or dish; bake for 45-50 minutes till zucchini is tender. Note: Check often, more water may be needed. When zucchini is almost done baking, prepare the following. In a large skillet sprayed with cooking oil brown sausage over medium heat for 2-3 minutes. Sprinkle with blackening seasoning. Add the chopped onions and garlic; continue to cook for 1-2 minutes till fragrant. Add the sliced yellow squash and continue to cook for an additional 1-2 minutes till squash is soft. Remove zucchini from oven and place half of the cheeses on top; add the sausage mixture; layer with the sliced tomatoes and remaining cheese. Return to the oven for an additional 10-15 minutes till cheese is melted and tomatoes are soft. Wash and snap green beans; place in steamer or a pot with a small amount of water (1/8-1/4 cup) Cook for 5-7 minutes; or till tender. Note: cook beans 5-7 minutes before zucchini comes out of the oven for the final time Place zucchini on a large serving platter, top with the fresh basil and line the edges with the green beans. Serve immediately. Serves 2-3

Spaghetti Squash with Tomato Sauce and Toasted Pine Nuts

1 medium size spaghetti squash 1/8 cup toasted pine nuts 2-3 tablespoons olive oil 3 cloves garlic (minced) 1 small onion (chopped) 1- 24 ounce jar of spaghetti sauce

1- 24 ounce jar of spaghetti sauce 1 teaspoon dried basil 1 teaspoon dried parsley 1 1/2 cups shredded parmesan cheese

Preheat oven to 350 Wash the squash and cut in half (lengthwise) remove seeds; place cut side down in a large baking dish. Add ½ cup water; bake for 45-50 minutes till the squash is soft; remove from oven and cool. Turn off heat and place pine nuts in the oven to toast; 8-10 minutes In a deep skillet heat the oil and sauté the minced garlic and onions till fragrant; 2-3 minutes. Add the sauce, basil and parsley; simmer for 15-20 minutes stirring often. When squash is cool enough to handle, shred with a fork (length way) on the meat of the squash to create spaghetti like noodles. Pile the spaghetti squash on a plate and top with some parmesan cheese, spoon sauce over the squash and top with more parmesan cheese and pine nuts. Garnish with fresh basil or parsley

Did you know? Spaghetti squash is a “winter squash” Which means it is grown in the summer and harvested in the mature fruit stage when its seeds have fully matured and the skin has hardened to a tough rind. This way it can be stored and used during the winter. “Summer squash” is harvested during the summer when immature. Which means the rind is soft and edible such as zucchini, yellow squash or patty pan and has a short storage life.

To start with...

Appetizers

I remember when I was a little girl sitting at the dinner table watching my grandpa remove the peels off of his potatoes and every time I would ask “grandpa...can I eat your peels?” And the response was always the same...he would chuckle and say “help yourself” I never understood why he didn’t like potato peels?

Yep...that’s grandpa’s boot and his little pal at the dinner table

Potato Skins with Cheesy Crusts

2-4 large Russet or Idaho potatoes (remember 1 potato makes two filled skins) 2 Tablespoons butter + 2 tablespoons melted ½ cup cream or milk (warmed) ½ teaspoon garlic powder 2 Tablespoons chopped chives

¼ cup cooked bacon pieces 1 package Won Ton Wraps Coarse salt 1/4 cup finely shredded cheddar cheese 1-2 Tablespoons fresh parsley or dried 1 small container of sour cream

Preheat oven to 400 degrees Bake the potatoes (uncovered) till soft; 60-70 minutes (or use leftover baked potatoes) When cool enough to handle; slice in half and scoop out the centers and place in a medium size mixing bowl. Smash the potatoes with a fork; add the un-melted butter, milk or cream and garlic; blend on medium to high speed with an electric mixer till smooth. Stir in chives and bacon bits; fill skins with the potato mixture. Spray 2 Won Ton wraps on one side with cooking oil; place each wrap oil side down over the potato like a pie crust; gently press to seal the edges; repeat with the remaining potatoes. Lightly brush the melted butter on the top and sprinkle with salt; slit tops to vent Bake for 12-15 minutes or till light brown on top; remove from oven and top with the cheese. Return to oven and broil for 1-2 minutes till the cheese melts Top with sour cream and fresh chopped parsley

Serves 4 or 8

Alterations: add extra bacon bits on top, chopped green onions, dried pepper flakes or chopped pepperoni

As you can see in the picture; I made these fried green tomatoes two different ways. Both are very popular methods depending on what part of the country you are from. The ones on the left are with cornmeal and the ones on the right are with bread crumbs. This recipe is for either one or both

Fried Green Tomatoes

1-2 medium size green tomatoes (cut into 1/2-inch slices) 1/4 cup all-purpose flour 1/2 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon garlic powder Pinch of cayenne 1/4 cup white cornmeal or 1/8 cup plain bread crumbs mixed with 1/8 cup Panko crumbs 1 egg beaten 2 Tablespoons milk Peanut or vegetable oil Pour the flour, salt, pepper, garlic and cayenne into a plastic bag and place the tomatoes slices in the bag; toss to coat Place bread crumbs or cornmeal on a large plate or a pan with edges. In a small mixing bowl beat the egg and milk together; dip each slice of the floured tomato in the egg mixture then coat with Add enough oil to a heavy deep skillet (about 1 ½ -2 inches of oil) should have enough to cover the tomato slices. Bring oil temperature up to 350-360 degrees. Fry on both sides; 1-2 minutes or till golden brown Remove and drain on a paper towel; salt and pepper to taste. Serves 1-2 Double if serving more

Grilled Eggplant and Tomatoes with Rosemary and Feta

Âź cup extra virgin olive oil 3 tablespoons of balsamic vinegar Or 3 tablespoons red wine vinegar 2 tablespoons fresh chopped rosemary Pinch of salt and pepper

6 slices of crusty bread sliced thin 1 medium size eggplant (sliced) 2-3 fresh tomatoes (sliced thick) Âź cup feta cheese crumbled 1-2 sprigs of fresh rosemary for garnish

Preheat grill to 425 degrees (this recipe can be done under an oven broiler also) Whisk together the oil, vinegar, chopped rosemary salt and pepper Brush one side of the bread slices with some of the oil mixture and broil till lightly brown and semi-crisp. Brush the oil onto both sides of the sliced eggplant and place on the grill for 3-5 minutes on each side till soft. Place tomato slices onto grill and grill for 1-2 minutes till just soft. Stack the eggplant and tomatoes on top of bread and top with some of the feta cheese. Drizzle any leftover oil on the top and garnish with 1-2 sprigs of fresh rosemary. Serves 2-4 Double if serving more

Did you know? To keep eggplant from turning brown after cutting, rub with lemon juice or place in a bowl of cold water with lemon juice.

Spicy Fried Eggplant Wedges

1 medium size eggplant 1 cup flour 2 teaspoon granulated garlic 1 egg + 3 tablespoons milk 1 cup corn meal 1-2 tablespoons dried hot pepper seeds Salt to taste Wash and peel eggplant; cut into wedges or strips; pour flour and garlic into a large plastic storage bag and toss eggplant wedges with the flour mix till coated. In a medium size bowl whisk together the eggs and milk; pour the corn meal into a separate bowl Dip the flour coated eggplant wedges in egg wash then into the cornmeal (coat evenly) place wedges on a separate plate till ready to fry. In a deep fryer set to 350 degrees; fry a few wedges at a time till golden brown; 2-3 minutes. Drain wedges on paper towels; sprinkle with dried hot pepper flakes and salt; plate and serve immediately. Serves 5-6

Did you know?

The best method of preserving eggplant is freezing. Wash and peel eggplant, cut into slices. Working quickly in small batches (because of oxidization) place eggplant into one gallon of boiling water with Â˝ cup lemon juice. Blanch for 3-4 minutes; drain, cool and freeze in plastic zip bags.

Onion Soup

12 medium size Vidalia onions (sliced) 2 garlic cloves minced ½ stick butter 2 Tablespoons extra virgin olive oil ½ teaspoon cracked black pepper 2 Tablespoons Worcestershire sauce 4 cans 14.5 ounce beef broth 1 beef bouillon cube 6 slices of Gruyere cheese In a large stock pot over medium heat sauté the onions and garlic in the butter and olive oil till caramelized; 10-12 minutes. Stir in the cracked pepper and Worcestershire sauce; add the broth and bouillon; reduce heat and simmer for 30 minutes. Fill 6 ramekins with the soup and top with dried bread cubes or croutons; place on a heavy cookie sheet. Lay across the top of each ramekin a slice of Gruyere cheese Place under oven broiler for 2-3 minutes or until the cheese is melted and starts to brown Serve with extra fresh baked bread for dipping. Makes 6 servings

Antipasto Skewers

1 pound fresh mozzarella cheese 1 12 ounce jar roasted red peppers 2 pounds hot or mild Italian sausage links (fully cooked) uncooked sausage links can be used also (cook according to package directions) 1 small bunch fresh basil (at least 20 leaves) 1 15 ounce jar sun dried tomatoes (in oil) 2 14 ounce cans Artichoke hearts (halved) 20 6-8 inch wooden skewers Slice the mozzarella cheese while cold and cut into chunks; allow to warm to room temperature Cut red peppers into 20 pieces; set aside In a large skillet over medium low heat add 3-4 tablespoons water and warm sausage links; remove and when cool enough to handle cut into chunks. Place on each skewer one of each; red pepper, basil leaf, cheese, sausage followed by 2-3 pieces of sun dried tomatoes and place one artichoke heart on the end. Stack skewers onto a plate and drizzle some of the oil from the sun dried tomatoes over the top. NOTE: This recipe is best served within 30 minutes after completed. Can be served cold if necessary Black olives compliment this appetizer also Yields 20

Recipe Notes

Stuffed Peppers

6-8 assortment of peppers, Chile peppers, Banana peppers Sweet Peppers, Green or Red peppers 4 ounces cream cheese (at room temperature) 4 ounces ricotta cheese ½ teaspoon Cheyenne pepper ½ teaspoon garlic powder 1-2 tablespoons minced parsley 1-2 tablespoons chopped green onion ½ teaspoon salt ½ teaspoon ground black pepper 1 cup fresh sausage Preheat oven to 400 degrees Wash peppers removing ribs and seeds leaving stems intact. Slice in halves; place on a heavy baking sheet or a baking stone; drizzle with extra virgin olive oil Mix the cream cheese, ricotta, Cheyenne pepper, garlic powder, parsley, onion, salt and pepper together in a medium size bowl and set aside; cook sausage in a skillet over medium heat till cooked through; 5-7 minutes; remove and drain on a paper towel. Combine sausage with the cheese mixture, stir till well blended. With a small spatula or spoon fill each pepper shell with the mixture and place back on pan; bake for 10-15 minutes till the peppers are tender; switch to broil for 2-3 minutes till the tops of the peppers are golden brown. Serve 4-5 depending on the size of the peppers

Porchetto, Ham and Cheese Wrapped in Phyllo with Fig Jam

1 stick melted butter 1 roll Phyllo Dough 3-4 tablespoon Fig Jam 5-6 slices Porchetto 3-4 slices thin sliced provolone cheese or 1/3 cup Blue Cheese crumbles 1/2 cup chopped fresh spinach 5-6 (thin) sliced Smoked Ham Preheat oven to 350 degrees Melt butter in a glass 2 cup measure in the micorwave and set aside; assemble all ingredients before beginning to make the roll. Unwrap Phyllo dough and place a damp towel over the dough to prevent drying out. Begin by brushing each sheet with melted butter; working from the edges towards the center. When all layers are brushed with butter and stacked, spread the fig jam onto the dough. Place the slices of porchetto on top of the jam followed by the cheese, spinach and top with the ham slices. Gently roll the dough and place seam side down on a parchment lined cookie sheet. Brush the top and sides of roll with remaining butter. Bake for 30-35 minutes or till dough is golden brown. Slice and serve warm Yields 12 slices

Portabella Mushroom Stuffed with Chicken and Cheese

2- Large portabella mushrooms 1- large chicken breast 2-3 Tablespoons extra virgin olive oil 1/2 teaspoon The Gourmet Farm Girl House Seasoning 2 Tablespoons Butter 2 Tablespoons red onion (chopped) ¼ cup chopped celery

2 sprigs of Thyme leaves 2-3 Tablespoon white wine 1- 14 oz can chicken broth (divided) 1/3 cup Panko bread crumbs (or plain bread crumbs) ½ cup shredded cheddar cheese blend (reserve 2 Tablespoons)

Preheat oven to 400 degrees Clean the mushrooms with a damp paper towel; remove stem and gills; set aside Chop chicken into small pieces; heat the olive oil on medium high heat in a large skillet; add chopped chicken and season with House Seasoning blend ; cook for 6-8 minutes till cooked through; remove and set aside. In the same skillet over medium heat melt the butter; add the onions, celery and the leaves from the thyme; sauté till tender; 2-3 minute s. Add the white wine and half the chicken broth; continue to simmer for 1-2 minutes. Pour this mixture along with the cooked chicken into a medium size mixing bowl; add the bread crumbs and all but 2 Tablespoons of the cheese. Mix gently, add more chicken broth if needed. Mixture should be moist. Stuff each mushroom with the mixture and place on a heavy baking pan with edges, pour the remaining chicken broth onto the pan and bake for 12-15 minutes till the mushrooms are tender and the filling is hot. Remove from oven and top each mushroom with the remaining cheese; place under broiler till just golden on top Serves 2-4 Did you know? To store mushroom of any kind; do not wash in water, this will make them break down quickly and spoil. Remove the mushrooms from the plastic store package and place them in a brown paper lunch bag in the refrigerator. Mushrooms will last much longer and you will have less spoilage. Clean with a dry or just damp paper towel before using. 6 6

Grilled Vegetarian Stuffed Mushrooms

1-14.5 oz can petite diced tomatoes 5-6 green onions (chopped) 1 tablespoon of The Gourmet Farm Girl Lamb Rub 12 large white or portabella mushrooms 12 tablespoons finely shredded cheddar cheese blend (divided) Extra virgin olive oil Sea salt Pre-heat grill to 425 degrees In a medium size mixing bowl stir together the tomatoes, onion and seasoning; set aside Clean mushrooms and remove stems; place mushroom on a heavy sheet pan; fill each mushroom with Â˝ tablespoon of cheese on the bottom followed with tomato mixture till full. Drizzle with olive oil and lightly salt; place mushrooms on the grill for 10-12 minutes till soft and heated through. Remove mushrooms from the grill and place back on the sheet pan; top each mushroom with the additional cheese; place the pan onto the hot grill till the cheese melts; 2-3 minutes; serve immediately Serves 5-6

Fried Green Olives Stuffed with Gorgonzola and Bacon

1 tablespoons real bacon bits 3 tablespoons gorgonzola cheese (at room temp) 1 tablespoon whole-milk ricotta (at room temp) pinch of cracked black pepper pinch of dried thyme 1 egg +1 tablespoon milk 1/4 cup dried plain bread crumbs 1/4 cup flour 12 large green olives, pitted 2 cups peanut oil for frying In a small mixing bowl combine the bacon bits, gorgonzola, ricotta, pepper and thyme; spoon the mixture into a one quart size plastic storage bag. Snip a corner of the bag to create a small opening and squeeze some of the mixture into each olive and set aside. Whisk egg in a small mixing bowl with the milk; pour breadcrumbs into another small mixing bowl; pour flour into a one qt size plastic bag; add the olives and coat with flour; remove olives and dip one or two at a time into egg wash (be careful not to wash off flour) drop olives into the bread crumbs and roll to coat. Repeat till all olives are breaded. Heat oil in a heavy saucepan over medium high heat to 350 degrees; fry olives till golden brown 30-40 seconds; remove and drain on paper towels. Cool before serving Serves 2-4

100

Stuffed Medjool Dates with Bacon and Cheese

8 ounces cream cheese soften ¼ cup cooked bacon or prosciutto (chopped) ¼ cup finely chopped pecans 2 medium green onions (minced) 1 teaspoon granulated garlic 1/8 teaspoon ground black pepper ¼ cup blue cheese crumbles 25-30 Medjool Dates 25-30 Whole Pecans Preheat oven to 350 degrees In a medium size mixing bowl blend together with a large spoon the cream cheese, bacon, pecans, onions, garlic, black pepper and blue cheese till creamy. Cut a slit in each date and remove pit; fill the date with the mixture and place on a sheet pan. Top each date with a whole pecan and bake for 6-8 minutes till warm. This recipe can be made ahead and refrigerated for up to 24 hours; bake for 10-12 minutes if cold

Did you know?

101

Dates are a type of fruit, specifically a drupe, grown on date palm trees. The cultivation of dates as food began in the Middle East over 6,000 years ago.

Smoked Salmon Appetizers

15-20 pieces sliced Italian bread or rye lightly toasted Âź cup sour cream Âź cup cream cheese 3-4 tablespoons horseradish (or more if desired) 1/2 tablespoon of The Gourmet Farm Girl Seafood Seasonings 1 teaspoon cracked black pepper 5-6 ounces smoked salmon or trout Small batch of organic alfalfa or broccoli sprouts Lay the slices of bread on a large cookie sheet and place in a 350 degree oven for 10-12 minutes or till just lightly toasted. (Bread can be lightly buttered before toasting if desired) In a medium size mixing bowl combine the sour cream, cream cheese, horseradish, Seafood Seasoning and pepper; spread the mixture over each piece of toasted bread and place a bite of salmon or trout on top; garnish with the spouts and serve. Spread can be made ahead and chilled for up to 24 hours Serves 15-20

Did you know? The most common sprouts are alfalfa, clover, fenugreek, lentil, pea, chickpea, and soybean (bean sprouts) Be sure to rinse sprouts thoroughly before consuming.

102

Grilled Scallops with Spicy Citrus Salsa

1/2 cup onions (chopped 1 medium size ripe tomato (chopped) 1/2 cup fresh pineapple (chopped) 1 lime 1 lemon 1 half of a fresh orange 3 tablespoons fresh parsley (chopped) 3 tablespoons fresh mint (minced) Pinch of salt 1 tablespoon dried chili pepper flakes Or 1-2 tablespoons fresh chilies 3-4 tablespoons melted butter 1 pound sea scallops Salsa is best when made ahead; can be stored in the refrigerator for up to 12 hours In a medium size bowl combine the onions, tomatoes and pineapple; add the juice and zest from the lemon, lime and orange. Gently stir in the parsley, mint, salt and peppers; place in an airtight container and chill. Toss salsa several times while chilling and before serving. Allow salsa to warm to room temperature before serving. Brush some melted butter on scallops and season with salt; grill scallops at 425 degrees for 3-4 minutes on each side; brushing with the additional melted butter. Scallops should be opaque when done. Plate scallops on a bed of lettuce leaves or shredded cabbage and top with the Citrus Salsa. Serve immediately. Serves 4-6

103

Mussels in Spicy Tomato Sauce, Wine, Sopressata and Fresh Parsley

2 Tablespoons unsalted butter ¼ cup olive oil 1 red onion (cut into wedges) 5 garlic cloves (chopped) 3-4 dried red peppers with seeds (chopped) 2 cups tomato juice 1- 14.5 oz can petite diced garlic and olive oil tomatoes 4 ounces Sopressata sausage (this is a dry and inexpensive sausage) 3 bay leaves 1 cup dry red wine (a dry white can be used also) 2 - 2 ½ pounds Fresh Mussels (beards removed) ¼ cup fresh parsley (lightly chopped) In a large stock pot or over medium to medium high heat melt the butter in the olive oil. Add the onions and garlic; sauté till tender; 3-4 minutes. Add the peppers and seeds; continue to sauté for 2-3 minutes. Add the tomatoes, tomato juice, sausage, bay leaves and wine; bring to a boil; add the mussels; give a quick stir; cover and cook for 8-10 minutes till all mussels open (discard any that did not open) Top with fresh parsley; stir and serve immediately in a large bowl with some of the broth and crusty bread for dipping. Serves 3-4

104

Baked Scallops on Sea Shells

1 pound fresh Sea Scallops (or frozen & thawed) Note: you will need 3 large scallops for each shell 4 Tablespoons butter plus extra for the top 1/2 teaspoon granulated garlic 1/4 teaspoon Chile De Arbol powder (optional) 1/2 cup Panko breadcrumbs 1 fresh lemon cut into wedges 1 small block of Parmesan cheese Preheat oven to 375 degrees Melt the 4 tablespoons of butter in a medium size sautĂŠ pan over medium high heat. Brush each shell lightly with some of the melted butter. Add the garlic, Chile powder and bread crumbs to the butter and toast lightly; about 1 minute. Place one tablespoon of the crumb mixture on each shell; place three scallops on top of crumbs; squeeze a small amount of lemon juice on top of the scallops. Finish with another tablespoon of the crumbs on top followed with a small pat of butter. Bake for 20-25 minutes or till the scallops are opaque; remove from oven and top with slivers of Parmesan cheese; return to the oven broiler for 1 minutes or less till cheese is melted Serve immediately with extra lemon wedges Serves 4

These beautiful sea shells can be purchased at fish markets or online. They come in a variety of shapes and sizes and can be washed and reused.

105

Drunken Mussels

2-3 Tablespoons butter 2 Tablespoons olive oil 1 red onion chopped 4-5 garlic cloves chopped 1 1/2 cups chopped bell peppers (yellow, orange and green) 2-3 hot peppers or chilies 1 14.5 oz can diced tomatoes with chilies 2 teaspoons cumin 2- 12 oz bottles of beer (Dos Equis, Modelo, Tecate or Corona) 2- 2 1/2 pounds Fresh Mussels (beards removed) 1 lemon or lime 1-2 Tablespoons dried cilantro or 3-4 Tablespoons fresh chopped cilantro In a large stock pot over medium to medium high heat melt the butter and olive oil; add the onions, garlic cloves and peppers; sautĂŠ till tender, 3-4 minutes; add the tomatoes and cumin; continue to cook for 2-3 minutes; pour the beer into the pot and heat for 2-3 minutes; add the mussels, give a quick stir and cover. Cook mussels for 8-10 minutes till all are open (discard any that did not open) Add the cilantro; squeeze lemon or lime juice over them, stir and serve immediately in a large bowl with some of the broth and crusty bread for dipping. Serves 2-4

106

Crispy Pita Pizza

Preheat oven to 375 degrees 1- 6 count package of Wholegrain Pita Bread extra virgin olive oil 1- 6 ounce jar Sun Dried Tomato Pesto 1/2 pound fresh mozzarella cheese (sliced as thin as possible) 1/2 lb. quality deli chicken (sliced thin) 1 small red onion (sliced thin) 1 small can sliced black olives (or your favorite olive) 1-2 tablespoons dried oregano 1 1/2 cups shredded Asiago cheese Fresh herbs such as parsley, basil, cilantro or your favorite Line a heavy baking sheet with foil; drizzle with olive oil and place the pita bread on top of the oil. Rotate the bread around to coat the underneath side. Spread the pesto on each pita; layer with the sliced mozzarella cheese, chicken slices, onions, olives and top with the dried oregano, shredded Asiago cheese and fresh herb. Bake for 10 minutes or till just crispy; turn heat to broil for an additional 1-1 1/2 minutes till brown on the top. Remove from oven and drizzle with a small amount of extra virgin olive oil. Cut and serve

107

When growing up on the farm my brother and I used to walk over to the neighbors pond right after dark to gig for frogs. We had homemade gear made out of old broom sticks with the gig (pronged spear) fastened to the end. Despite the black pitch of the night along with bugs and weeds we were determined to catch some frogs. With a quick and direct ray from the flashlight to blind them (this was my job) my brother would take on the precise task of gigging them. These delightful little delicacies were special then just as they are now, should you have the pleasure of spotting some in the seafood case purchase them, itâ&#x20AC;&#x2122;s so much easier than gigging for them.

Blackened Frog Legs

1 pound fresh frog legs 1 tablespoon blackened seasoning 1-2 tablespoons vegetable oil Preheat oven broiler Rinse the frog legs in cold water and pat dry; season both sides Using a iron skillet or an oven safe skillet heat the oil over medium high heat; fry the legs for 4-5 minutes; remove from stovetop and slide under the broiler for 2-3 minutes. (Meat should pull from the bones easily when done)

Did you Know? Frog legs are rich in protein, omega-3 fatty acids, vitamin A and potassium. They are very mild and often said they taste like chicken. And they do not jump out of the pan when cooking; despite what some might say. They only twitch a little, itâ&#x20AC;&#x2122;s because the muscles are cold blooded rather than warm blooded muscles, so the heat from cooking can cause fresh frog legs to twitch.

108

BBQ Wings and Drummies

10-12 Chicken Wings/clip wings between bone and joint to get both pieces Total of 20-24 pieces The Gourmet Farm Girl BBQ Rub Vegetable oil spray Preheat oven to 300 degrees Spray a heavy baking sheet with vegetable oil; place chicken pieces on tray and coat with the rub on all sides; wrap baking sheet with aluminum foil and place in oven for 50-60 minutes. Turn off heat; leave the chicken sit in the heat of the oven for 10-12 minutes. Note: Meat should pull from the bone very easily Can be served as is or top chicken with your favorite BBQ sauce and place under the broiler for 2-3 minutes till just charred on top. Serve with Ranch or Blue Cheese Dressing and celery sticks Serves 5-6 Note: If doubling the recipe; leave in the oven for at least 2 hours, plus 20-30 minutes rest. This is a great recipe when entertaining!

109

Recipe Notes

This and Thats...

When I was very young, the summers seemed to last forever. I remember long hot summer days and the smell of fresh hay being bailed in the field behind the farm. My mother would assign a special task to me. It was to deliver a jug of fresh squeezed lemonade to my dad and grandpa who were working hard in the summer heat. I hardly ever wore a pair of shoes during those summer days, which seemed to amaze my grandpa. Every time I showed up at the side of the field with that jug of lemonade he would remove his straw hat, wipe the sweat from his brow and say “ Ouchy... doesn’t the hay stubble hurt your feet”? I would simply reply with a quick “nope” stretch out my arms, hand off the jug of sweet goodness and run as fast as I could through the field. As if to show him just how durable I was...it did hurt a little bit. But just seeing the grin on their faces as they watched me run off reassured me that it was all worth it!

Grandpa’s Favorite Fresh Squeezed Lemonade

6-8 large fresh lemons 1 cup sugar or 1/4 cup Truvia sweetener or sugar substitute more or less to taste 4 cups cold water 1 cup crushed ice Lay out the lemons on the kitchen counter till room temperature Slice the lemons in half; squeeze the juice and pulp out with a juicer; enough to make one cup of juice. Reserve one half of a lemon to slice for garnish. Pour the juice into a half gallon pitcher and stir in the sweetener; add the cold water; ice and slices of lemon; stir and enjoy on the back porch or patio if you don’t have a hay field... Alterations: Add 1 cup of your choice to the pitcher. White Grape Juice Cherries Strawberries Blueberries Pomegranate Juice Strong Tea The juice of several limes and slices

110

I still have the original juicer my Mother used.

Old Fashion Wilted Lettuce

14-16 ounces of fresh garden lettuce 2-3 green onions chopped (red and green both work well) 1 medium boiled potato with skin on cut into pieces 3 strips smoked bacon cut into bit size pieces) 1/3 cup cider vinegar 2 tablespoons sugar Wash and trim lettuce; place in a LARGE bowl and top with the green onions and chopped potatoes, set aside. Mix sugar and vinegar together in small bowl, set aside. In a medium size sautĂŠ pan over low to medium heat cook bacon pieces till crisp; pour bacon and grease over lettuce; return pan to medium high heat and deglaze with the vinegar and sugar mixture till all the bacon pieces come loose. Pour over lettuce and toss gently till the lettuce is coated and starts to wilt. Serve immediatelyâ&#x20AC;Śit just keeps wilting and getting betterâ&#x20AC;Ś Serves 4-6

This dish was a regular on the dinner table during the spring and early summer on the farm. We always had an abundance of lettuce and of course you will need abundance when it comes to this recipe. I have not changed this recipe much at all, my mom had it perfected. It is also a great way to use leftover boiled potatoes or bacon from breakfast.

111

Homemade Vinaigrette Salad Dressing

Â˝ cup extra virgin olive oil Â˝ cup vegetable or canola oil Âź cup balsamic 2 tablespoons Ohio honey or brown sugar (more if desired) (Sugar substitutes can be used also) Pinch of sea salt and cracked black pepper Whisk all ingredients together; serve immediately or store in the refrigerator. Warm to room temperature and whisk again before serving Yields about 1 pint

Note: Try different varieties of balsamic for a unique flavor. Fig, Apple, Peach, Lime and Golden Balsamic are just a few and can be found at most markets or specialty stores.

112

Chipotle Peppered Barramundi on Spinach Salad

4 Barramundi fillets (fresh or frozen) or any white fish Extra virgin olive oil 1 tablespoon dried chipotle pepper flakes Salt to taste 1 bunch fresh spinach (washed) 1 cup fresh alfalfa or broccoli sprouts Â˝ cup toasted pecans or peanuts

Preheat grill to 400 degrees Rinse fish in cold water and pat dry; brush with a light coating of olive oil, sprinkle with chipotle peppers and salt; grill for 3-4 minutes on each side till fish is flaky and cooked through. Remove and tent with foil, when ready to serve cut fish in pieces or strips. Note: fish can be pan fried or baked also Place spinach on each plate and top with vinaigrette dressing (See vinaigrette recipe on page 112) lay the fish on top of spinach and finish with sprouts and pecans.

113

The Picket Fence and Peony Flowers. There was a picket fence on the farm that incased a small pasture and a calf lot. It was built many years before I was born but I remember as a kid the beautiful Peony bushes that grew along side of these pickets which always seemed to be lacking a coat of paint. I also recall my attempts to paint this stretch of fence every summer. Note... I said attempt; I never seemed to get the job completed before fall set in. Never-the-less the beautiful Peonyâ&#x20AC;&#x2122;s would always bring a smile to my face and brighten my day. Not to mention the wonderful aroma they would send out to whom ever walked by or when I attempted to paint the pickets.

These photos were taken when the fence was being built during the 1930â&#x20AC;&#x2122;s When the fence was torn down in later years, I removed some of the Peony bulbs and transplanted them to my home. They grew beautifully and I still continue to enjoy some of these beauties every spring.

Did you know? Peony bulbs can be planted in the fall or spring. But the best time is in the fall because it allows the bulbs to grow feeder roots before going dormant for the winter. The feeder roots help the plant to grow faster and will be stronger the following spring.

Homemade Celery Seed Salad Dressing

1/3 cup apple cider vinegar 2 Tablespoons balsamic vinegar 1 small onion 4-5 Tablespoons sugar or Honey 1/2 teaspoon salt 1/2 cup extra virgin olive oil 1/2 cup canola oil 2 teaspoons dried celery seed Combine in a blender the vinegars, onion, sugar and salt. Remove the center piece of the lid and gradually pour in the oils; blend till emulsified. Add celery seeds and pulse 3-4 times till blended. Yields 1 pint Store in the refrigerator for up to 2 weeks, stir or shake before using

Make or store homemade salad dressing in old cruets or pint size canning jars. 114

Mom’s Zucchini Relish

10 cups shredded zucchini (green and yellow) 4 cups chopped onions 5 Tablespoons salt 2 green peppers chopped 2 ¼ cups cider vinegar 5 cups sugar 1 teaspoon nutmeg 1 teaspoon dry mustard ½ teaspoon turmeric 2 teaspoons cornstarch 3 teaspoons celery seed 1 teaspoons cracked black pepper 2 teaspoons red pepper flakes In the large bowl of a food processor shred the zucchini; place in a large bowl with the chopped onions; mix in the salt and let sit for 6-8 hours. Note: Mix up the night before or in the morning, refrigerate and finish later. Pour mix into a large colander; drain and rinse in cold water; return to bowl; chop the green peppers and add to mix; set aside In a medium size sauce pan over medium heat dissolve the vinegar and sugar; add the spices and simmer for 30-35 minutes; pour hot syrup over the zucchini mixture and stir well. Fill jars and process according to your canner directions for relish. Use a sandwich spread or spread on baked fish or meats. Makes 16 pints or 32 half pints

115

Sweet and Tangy Pepper Relish

12 cups assorted chopped peppers (hot and mild) 2 cups brown sugar 2 cups white sugar Â˝ cup Balsamic vinegar 1 Tablespoon Nutmeg 1 box fruit pectin (1.75 oz) Wash peppers and remove stems keeping some of the seeds. In the large bowl of a food processor rough chop the peppers. Pour the chopped pepper mixture along with its juices into a large pot; add the vinegar and sugars; simmer over a low heat till sugar is melted add the nutmeg and bring up to a boil. Turn off heat add the fruit pectin; spoon the pepper mixture into hot sterile half pint size jars and process in a water bath according to your canners specifications for relish or sauces. Yields 6-8 pints or 12-14 half pints

Did you know? The hotness of peppers is measured on a heat index called Scoville. For an example; sweet bell peppers are at the bottom of the scale being the mildest. Serrano, yellow hot wax and cayenne are in the middle, while Habanero and Scotch Bonnet are at the top.

116

Farm House Pepper Relish

20-25 assortment of fresh peppers 3 medium red onions 1 cup cider vinegar 3 cups white vinegar 2 cups brown sugar 3 Tablespoons mustard seed 1 Tablespoon celery seed 1 Tablespoon salt 2 Tablespoons corn starch Chop in batches the peppers and onions in the large bowl of a food processor; pour into a large glass bowl; stir in the salt and allow to sit for 10-12 minutes. In a large non reactive pan, dissolve the vinegars and brown sugar over medium heat; add the remaining ingredients reduce heat and simmer; 10-15 minutes. Fill jars with the pepper mixture (discard the water and juices) pour the seasoned syrup over the peppers; place lid and rings on jars and process in your canner according to the directions for relish Makes 9 half pints Great on brats and hotdogs or use with s and nachos; Pour over cream cheese and serve with crackers as an appetizer.

117

Fresh Cranberry Relish

3 cups Fresh Cranberries 1 fresh orange 3/4 cup orange juice Â˝ cup Brandy 1 cup sugar Pre-heat oven to 300 degrees F Rinse the cranberries in cold water and pour onto a heavy cookie sheet with sides. Peel the orange and chop into small pieces; set aside. Pour the orange juice, brandy and sugar over the cranberries; top with the fresh orange pieces and bake for 1 hour or till the cranberries are soft; remove from oven and cool. Gently crush some of the berries while spooning into a dish. Pour some of the juice over the berries, cover and refrigerate for up to 24 hours or serve immediately. Note: If refrigerated, for a thicker relish pour off some of the juice before serving; can be warmed again if desired. Serves 8-10

Did you know? Cranberries can be frozen; freeze in a plastic bag for up to 6 months. Use in salads, desserts or use as ice cubes for specialty cocktails requiring cranberry juice. Great in ice tea , white wine or add to mulled cider.

118

This is a great way to get your kids involved in making supper or an idea for date night!

Homemade Grilled Pizzaâ&#x20AC;&#x2122;s

Purchase the amount needed for your family of pre-made individual pizza crusts and your favorite toppings; here is a list of suggestions 1 8 oz jar pizza sauce Homemade white sauce; recipe below 6 Jumbo Shrimp cooked and chopped 1 8 oz package pepperoni 1 8 oz package pancetta Small package of fresh mushrooms Assortment of peppers 1 medium onion 2 small Chilies 1 small can black olives 1 medium size tomato Small bunch of fresh spinach Feta cheese Mozzarella cheese

White Sauce for Pizza 3 Tablespoons Butter 1 Tablespoon Flour 1 cup heavy cream or half and half Â˝ cup grated parmesan cheese 2 teaspoons garlic powder 1/ Black pepper to taste

For the white sauce: Melt butter in deep skillet over medium heat; whisk in flour; add the cream, garlic, pepper and cheese. Cook for 2-3 minutes till smooth and creamy; turn off heat and cool. Preheat grill to 425 degrees or preheat oven to 400 Brush each crust on both sides with extra virgin olive oil Place crusts top side down on a hot grill for 1-2 minutes till warm; remove from heat and spread white sauce or pizza sauce on top of each crust; top with your favorite combination of toppings and return the pizza to the grill for 5-7 minutes till heated through and crust is golden brown on the bottom and edges. Note; This can be done on an oven rack also. For extra flavor garnish with fresh chopped herbs like basil, oregano, thyme, rosemary, chervil or parsley. Dried herbs can be used also.

119

My Ideas...

Time to relax...

Desserts

Farm Girl Peach Crumble

½ cup brown sugar ¼ cup all purpose flour ½ cup rolled oats 1 teaspoon cinnamon ½ cup chopped pecans 6 tablespoons butter (divided) 7-8 fresh medium size peaches sliced (reserving 5-6 slices for garnish) ½ cup Home Made Granola (optional; see recipe for granola in Breakfast section) or 1/2 cup store bought granola Preheat oven to 400 degrees Using a fork, mix in a medium size bowl the brown sugar, flour, rolled oats, cinnamon, pecans and 3 tablespoons butter till crumbly. Spray a 9x9 glass casserole with cooking oil; pour half of the crumb mixture into the dish; drop the remaining 3 tablespoons of butter over the crumbs Wash and peel peaches; layer on top of the crumb mixture; cover with remaining crumbs and granola. Bake for 30 minutes; remove and garnish with fresh peach slices; return to oven for an additional five minutes. Remove and cool for 8-10 minutes; serve warm with vanilla ice-cream or whipped cream and a sprig of fresh mint. See recipe for Homemade Whipped Cream on page 123. Note: Apples and Pears work well with this recipe also.

120

Mom’s Strawberry Pie

¾ cup sugar 2 Tablespoons corn starch 1 1/2 cups water (COLD) 1- 3 oz box (regular) strawberry jello

1 – 1 ½ qt fresh strawberries (depends on the size of the berries) 1 pre-baked pie shell or follow Pie Crust Recipe on next page

Combine the sugar, cornstarch and water in a medium size sauce pan and cook over medium to medium high heat till thick; stirring often. (I use a wire whisk to start with; then a large wooden spoon) Remove from heat and stir in jello; set aside to cool, stirring occasionally to prevent a film from forming Clean and slice the strawberries; when the sauce is cool add the strawberries and pour into a cooled baked pie shell. Cover with wax paper and refrigerate till set; 3-4 hours or overnight Serves 8

Don’t forget the Whipped Cream

121 Continued on next page

Pie Crust This recipe is easy to make especially if you have a food processor; if not, use a pastry blender or a fork. The dough needs to be chilled so allow at least 60 minutes to chill and an additional 30 minutes after rolling out Preheat oven to 400 Single crust pie 1 Â˝ cups all purpose flour Âź t salt 1/8 teaspoon baking powder Double recipe for a two-crust pie

8 Tablespoons cold unsalted butter cut into small pieces 2 Tablespoons cold vegetable shortening 2-4 Tablespoons Ice water

In the large bowl of a food processor add the flour, salt and baking powder; pulse for 10 seconds to sift, add the cold butter and shortening and with quick pulses mix the dough till it resembles coarse corn meal and there are no pieces of butter larger than a pea Add some of the cold water and pulse 5-6 times till the dough begins to hold together, add more if needed. The dough should hold together when a small amount is pressed together between your finger tips. Note: Do not allow the dough to form a ball in the bowl; do not over process or the dough will be tough Turn the dough out onto a lightly floured surface; shape into a ball then flatten into a disk shape; wrap in plastic and refrigerate for 1 hour before using Note: The dough can be made ahead and kept refrigerated for up to 3 days or freeze for up to one month Bring dough to room temperature before using; when ready to roll out; flour a surface and lightly flour your rolling pin. Roll out pastry to 1/8-1/4 inch thickness to fit pie dish; fold dough in half and lay onto the pie plate, unfold and gently press into the dish; crimp and seal the edges; lightly prick the bottom of the shell with a fork; cover and chill for 30 minutes When ready to bake, cover the pie crust with a sheet of foil to prevent the edges form burning. Bake for 12-15 minutes or till golden brown.

122

Real Dairy Whipped Cream

1 pint heavy cream 2-3 tablespoons powdered sugar 1 teaspoon vanilla extract Chill a 1 quart metal bowl in the freezer for 20-30 minutes

Remove bowl from freezer and add the cream; with an electric mixer begin to whip on high speed till stiff peaks almost form; gradually add the powdered sugar and vanilla while still mixing and continue till stiff peaks form and the texture is creamy. Note: Do not over mix or you will have a lumpy butter cream

123

Raspberry and Almond Ice Box Cake with Pansies

1 Â˝ packages of chocolate graham crackers 2 cups chopped almonds (divided) 1/2 stick Butter (melted)

1 Quart quality vanilla ice-cream 1 8 oz. container whipped cream 1 pint fresh raspberries

Place graham crackers and half of the almonds in the large bowl of a food processor and pulse adding the melted butter till blended. Press the crumbs into the bottom and sides of a 9-10 inch spring form pan sprayed with cooking oil to form a crust; place in freezer for 15 minutes. Remove cake from freezer and press the ice-cream by spoon fullâ&#x20AC;&#x2122;s gently on top of the crust; sprinkle the other half of the almonds on top and return to the freezer for 30 minutes.

Fudge Sauce 1 stick butter 1 12 oz can evaporated milk 1 cup chocolate chips

2 cups powder sugar 1 teaspoons vanilla extract

Melt all the above together except the vanilla in a medium size sauce pan over medium heat. Whisk at first to blend then stir with a wooden spoon continually till smooth and thick; 8-10 minutes or till the sauce sticks and coats the spoon; remove from heat and stir in the vanilla extract; set aside to cool or pour into a container and refrigerate till cool. Reserve one half cup to use as a drizzle over the sliced cake. Note: microwave fudge sauce for a few seconds to thin out for drizzle Remove the spring form pan with crust and ice-cream from freezer and pour the cooled fudge sauce over the top; place back into the freezer to set; 2-3 hours. Note: Can stay in the freezer longer until ready for final step Remove cake from freezer and spread the whip cream over the top and refreeze for at least 1 hour. Before serving; remove the cake from the spring form pan and garnish with fresh raspberries and edible pansy flowers. Note: allow cake to sit for 8-10 minutes for easier slicing Keeps for up to a week frozen

124

Serves 10-12

Peach Ice Box Cake

1 Â˝ packages of chocolate graham crackers 2 cups chopped pecans-divided 1/2 stick butter (melted) 1 Qt. quality peach ice-cream Fudge Sauce (see recipe on previous page)

1 8 oz. container whipped cream 1 fresh peach

Place graham crackers and half of the pecans in the large bowl of a food processor and pulse adding the melted butter till blended. Press the crumbs into the bottom and sides of a 9-10 inch spring form pan to form a crust Place in freezer for 15 minutes. Press the ice-cream by spoon fullâ&#x20AC;&#x2122;s gently on top of the crust; sprinkle the other half of the pecans on top and return to the freezer for 30 minutes. Remove the spring form pan with crust and ice-cream from freezer and pour the cooled fudge sauce over the top; place back into the freezer to set; 2-3 hours. Note: Can stay in the freezer longer until ready for final step Remove cake from freezer and spread the whip cream over the top and refreeze for at least 1 hour. Before serving; remove the cake from the spring form pan and garnish with fresh slices of peaches and a few whole pecans. Serves 10-12 Keeps for up to a week frozen

Holiday Peppermint Ice Box Cake 1 individual package of chocolate graham crackers 1/4 stick Butter (melted) 6 peppermint candy canes or peppermint candies crushed (enough to yield Â˝ cup) (Reserve 1-2 Tablespoons for garnish)

1 Qt. quality vanilla ice-cream Fudge Sauce (see recipe on previous page) 1- 8 oz. container whipped cream Fresh mint for garnish

Place graham crackers in the large bowl of a food processor and pulse; adding the melted butter till blended. Spray with cooking oil the bottom of a 9 inch spring form pan; press the crumbs into the pan to form a crust. Place in freezer for 15-20 minutes to set up. Place the peppermint candies in a (heavy) plastic bag and crush with a small hammer or rolling pin to form small pieces. When the crust is set; gently press half of the ice-cream on top of the crust; sprinkle with some of the peppermint candies; layer more ice-cream on top and repeat with the peppermint (reserving some for garnish) return pan to the freezer to set up. Remove the spring form pan with crust and ice-cream from freezer and pour the cooled fudge sauce over the top; place back into the freezer to set; 2-3 hours Remove cake from freezer and spread the whip cream over the top; sprinkle the remaining peppermint candy on top of whipped cream; gently cover with aluminum foil and refreeze for at least 1-2 more hours; or overnight. Before serving; remove from spring form pan; slice into serving size pieces; garnish with fresh mint leaves; and drizzle with the extra fudge sauce. Will keep up to 1 week in the freezer

Serves 8-10

125

Cast Iron Baked Pineapple Upside Down Cake with Rum Glaze

2 sticks butter (room temperature) 3/4 cup sugar 5 eggs 2 teaspoons vanilla extract 1 1/2 cups flour 1 teaspoon salt 3/4 teaspoon baking powder 1/4 cup brown sugar

6 slices of fresh pineapple (or canned) 8-10 fresh Dark Sweet Cherries (pits and stems removed) (Frozen cherries work also) 3/4 cup dark rum Fresh whipped cream see recipe on page 123

Preheat oven to 350 degrees Reserve 1/4 stick of butter In a large mixing bowl cream together with an electric mixer the butter and sugar; add eggs one at a time till blended; add vanilla and set aside In a separate bowl combine the flour, salt and baking powder. Add the dry mixture to the wet mixture and blend till smooth. In a 10 inch cast iron skillet over medium heat melt the reserved 1/4 stick butter; add the brown sugar and place the slices of pineapple on top of sugar. SautĂŠ till they begin to caramelize; about 3-4 minutes. Place 1-2 fresh cherries in the center of each pineapple slice; pour the rum over the top. Continue to cook for 1-2 minutes. Remove from heat and let cool for 5 minutes before adding the batter. Add the batter to the iron skillet and bake for 30-40 minutes or until a wooden toothpick come out clean. Allow cake to cool for 7-10 minutes before unmolding. Run a knife around the edge of the pan; place a large plate over the pan and carefully flip over the cake; let rest for 1-2 minutes until it releases. Garnish with additional fresh cherries on top Whip the cold cream in a cold bowl; adding one tablespoon of powdered sugar at a time till desired sweetness. Add vanilla extract; continue to whip until stiff peaks form. Serves 8-10

126

Holiday Fruit Salad

1 cup fresh pineapple 1 cup fresh yellow honeydew melon 1 cup sour cream 1 cup sweetened coconut 1 cup mandarin oranges 2-3 tablespoons craisins Cut pineapple and melon into bite size pieces. In a medium size mixing bowl combine the sour cream and coconut; stir in the pineapple and melon; gently stir in the mandarin oranges. Transfer to a serving bowl and garnish with craisins and extra coconut. Can be made ahead and refrigerated for up to 24 hours Serves 6-8

This was a family favorite when growing up on the farm. Mom used mini marshmallows in her recipe and without the honeydew and craisins. I donâ&#x20AC;&#x2122;t think yellow honeydew and craisins were invented yet!

127

Springerlets

If you come from German decent; you most likely know about Springerle or Springerles. This recipe has been in my family for at least 100 years or more. The unique flavor profile in this cookie is Anise oil. It does require a Springerle rolling pin that looks like this.

4 cups flour sifted 1 pound bag powdered sugar 4 large eggs 1 teaspoon baking powder 1 teaspoon anise oil In a large mixing bowl measure out all dry ingredients and sift together. Beat the eggs in a separate large mixing bowl for 15 minutes; add the anise oil then slowly add the dry mixture and blend. Cover bowl with a kitchen towel and chill for 2 hours Preheat oven to 325 degrees Roll out dough with a regular rolling pin to about 3/4 -1 inch thick; finish rolling with the springerle rolling pin to get the designs on top. Cut edges with a knife or a jagged cheese cutter to get a decorative edge. Place cutouts on a greased cookie sheet and air dry for 2-3 hours or until a light crust forms on top. Bake for 8-10 minutes or till lightly brown on the bottom. Makes 3 dozen cookies Note: These cookies dry out quickly; to keep them moist, place a slice of fresh bread in an airtight container with the cookies. Replace as needed.

128

The Plate that Inspired My Design I found this painted plate in the china cabinet years ago at the farm. I loved the colors and uniqueness of the design. There are no marking on the plate, it appears that it was hand painted. Hand painting dishes was a common pastime for women years ago. No one has ever been able to tell me who it actually belonged to or where it came from. All I know is that it belonged to one of my ancestors who lived in the same house as I did. I feel honored to be able to use some of the beautiful flowers and designs from it as a background for my logo.

129

This photo on the left is of my great-great grandfather and family

This photo on the right is of my great-grand father and family. Grandpa is the youngest boy.

This photo was taken in front of the farm house in the early 1900â&#x20AC;&#x2122;s. My grandpa is the small boy in the front. His older brother stands behind him along with one of their friends. To the far left is my great-great- grandmother and next to her my great- grandfather. (The other women were never identified)

This is the grandpa I grew up with. I never knew my grandmother on my fatherâ&#x20AC;&#x2122;s side. This was their wedding photo.

My grandpa left us in 2003 at the age of 96. My father and brother still own the farm and my sons are still farming right along with them.

Dad and mom, just starting their life on the farm. Photo was taken in 1958 holding my older brother.

This photo was taken in 1988. Grandma is in the back, my mom, my daughter and me. This is the grandmother I grew up with, I never knew my grandfather on my motherâ&#x20AC;&#x2122;s side. Mom passed in 1993 and granny left us in 2003 at the age of 93. This photo was taken

I still miss them to this dayâ&#x20AC;Ś

in the mid 1960â&#x20AC;&#x2122;s.

My great-grandmother is

sitting with me, my mom and granny are standing.

My brother and I in 1964 with â&#x20AC;&#x153;Corkeyâ&#x20AC;? the new beagle pup my uncle brought to the farm to live.

Did you know? The Radio Flyer wagon had been around since 1917. It is one of the oldest toy companies that is owned and operated by the original founding family. They make the wooden (like the one we had, and my children had) also steel, plastic wagons and tricycles. Do you remember yours and all the fun you had with that that little red wagon?

My children growing up on the farm.

The next generation with a Radio Flyer.

My Ideas...

Thank you! I hope you enjoy this cookbook. It is meant to inspire you to be creative with food and to embrace the satisfaction from cooking a meal. Remember… it does not have to be a five star seven course meal, just food from the heart! Some of the best times in life are spent in the kitchen with family and friends and some of the most unforgettable moments are around the dining table. Like the time granny checked her watch and dumped a whole cup of tea in her lap when someone ask what time it was…we couldn’t stop laughing…neither could she. Whether you grow your own fresh foods or buy them at the local farmers markets, there is a movement in this county towards this notion. My goal is to keep promoting this concept and encourage and make it possible for everyone to do so. May you always have bread on your table, love in your heart and may God bless you. Sincerely, Deborah “The Gourmet Farm Girl”

A special thanks to my husband Brian for waiting patiently while I photographed every dish and for eating and testing my recipes over and over and over again. Love You! And thanks to my family for giving me the inspiration to write this book. All my love!

Products can be ordered on line at www.thegourmetfarmgirl.com For more information send email to gourmetfarmgirl@yahoo.com BBQ Dry Rub is a combination of Smoked Paprika, Hungarian Paprika, Garlic, Black Pepper and Durango Hickory Smoked Sea Salt. This blend works wonderful with pork, chicken and fish. Apply to meat before cooking; can be re-applied after cooking for additional flavor if desired. Lamb Rub is a combination of Rosemary, Fennel, Oregano, Black Pepper,

Marjoram, Sage, Coriander, Cinnamon, Cumin, Celery Seed, Ginger, Red Pepper, Onion, Garlic, Dill, Parsley, Lemon and Sea Salt. This blend is excellent on lamb and wild game. It can also be used as a curry to season vegetables and rice dishes.

Pork Seasoning is a combination of Garlic, Brown Sugar, Smoked Paprika, Pepper, Thyme, Rosemary, Parsley, Coriander and Sea Salt. Gives an exceptional flavor to pork but can be used on poultry also. Mix with oil to create a board dressing for slicing meats.

Seafood Seasoning is a combination of Dill, Lemon Peel, Black Pepper, Garlic, Parsley, Celery Seed, Mustard, and Smoked Sea Salt. Compliments most all fish and seafood; add to broth or water while cooking shell fish. This seasoning can be used with mayonnaise, sour cream, cream cheese or salad dressing to create a dip or tartar sauce. House Seasoning Blend is a combination of Basil, Parsley, Garlic, Black

Pepper, Onion Powder and Sea Salt. This blend is great with casseroles, meatloaf, egg dishes, all meats and works well as a bread dip when mixed with extra virgin olive oil and canola oil. Blackening Seasoning is a combination of Oregano, Ground Celery Seed, Black Pepper, Smoked Paprika, Garlic, Cumin, Bay Leaves, Thyme, Chili Powder, Onion Salt, and Lemon This blend is a perfect combination of herbs and spices on fish, shrimp, chicken, steak, and vegetables for pan searing or grilling over high heat.

All recipes, products and photographs are original designs by The Gourmet Farm Girl

Substitution Chart Baking powder

1 tsp

1/4 tsp baking soda plus 1/2 tsp cream of tartar

Balsamic vinegar

1 Tbsp

1 Tbsp sherry or cider vinegar

Beer

1 cup

1 cup nonalcoholic beer, apple cider or beef broth

Bread crumbs, dry

1/4 cup

1/4 cup finely crushed cracker crumbs, corn flakes or quick-cooking or old-fashioned oats

Broth, chicken, beef or vegetable

1 cup

1 tsp chicken, beef or vegetable bouillon granules (or 1 cube) dissolved in 1 cup boiling water

Brown sugar, packed 1 cup

1 cup granulated sugar mixed with 2 Tbsp molasses or dark corn syrup

Buttermilk or sour milk

1 cup

1 Tbsp lemon juice or white vinegar plus enough milk to make 1 cup; let stand a few minutes. Or 1 cup plain yogurt.

Chocolate Semisweet baking

1 oz

1 oz unsweetened baking chocolate plus 1 Tbsp sugar

Semisweet chips

1 cup

Unsweetened baking

1 oz

3 Tbsp baking cocoa plus 1 Tbsp vegetable oil or melted shortening or margarine

Cornstarch

1 Tbsp

2 Tbsp all-purpose flour or 4 tsp quick-cooking tapioca

Corn syrup Light

1 cup

1 cup granulated sugar plus 1/4 cup water

Dark

1 cup

1 cup light corn syrup; 3/4 cup light corn syrup plus 1/4 cup molasses; 1 cup maple-flavored syrup

Eggs

1 large

2 egg whites; 1/4 cup fat-free cholesterol-free egg product; 2 egg yolks (for custard or puddings); or 2 egg yolks plus 1 Tbsp water (for cookies or bars)

Flour All-purpose

1 cup

1 cup plus 2 Tbsp cake flour

Cake

1 cup

1 cup minus 2 Tbsp all-purpose flour

Self-rising

1 cup

1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/2 tsp salt

6 oz semisweet baking chocolate, chopped

Garlic, finely chopped 1 medium clove

1/8 tsp garlic powder or 1/4 tsp instant minced garlic

Gingerroot, grated or finely chopped

3/4 tsp ground ginger

1 tsp

Herbs, chopped fresh 1 Tbsp

3/4 to 1 tsp dried herbs

Lemon juice, fresh

1 Tbsp

1 Tbsp bottled lemon juice or white vinegar

Lemon peel, grated

1 tsp

1 tsp dried lemon peel

Milk, regular or low-fat 1 cup

1/2 cup evaporated milk plus 1/2 cup water; or nonfat dry milk prepared as directed on package

Mushrooms, fresh

1 cup cooked sliced

1 can (4 oz) mushroom pieces and stems, drained

Mustard, yellow

1 Tbsp

1 tsp ground mustard

Poultry seasoning

1 tsp

1/4 tsp ground thyme plus 3/4 tsp ground sage

Pumpkin or apple

1 tsp

pie spice

Mix 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground allspice and 1/8 tsp ground nutmeg.

Sour cream

1 cup

1 cup plain yogurt

Tomato juice

1 cup

1/2 cup tomato sauce plus 1/2 cup water

Tomato paste

1/2 cup

1 cup tomato sauce cooked uncovered to reduce to 1/2 cup

Tomato sauce

2 cups

3/4 cup tomato paste plus 1 cup water

Tomatoes, canned

1 cup

About 1 1/3 cups cut-up fresh tomatoes, simmered 10 min

Wine, Red

1 cup

1 cup nonalcoholic wine, apple cider, beef broth, tomato juice or water

White

1 cup

1 cup nonalcoholic wine, white grape juice, apple juice, chicken broth or water

Yeast, regular or quick active dry

1 pkg (1/4 oz)

2 1/4 tsp regular or quick active dry or 1 package (0.6 oz) compressed cake yeast

Yogurt, plain

1 cup

1 cup sour cream

The Farm 1912

Deborah Mahon â&#x20AC;&#x153;The Gourmet Farm Girlâ&#x20AC;? a named bestowed on her by family and friends is a Midwest farm girl having grown up as the sixth generation on a dairy and grain farm in Ohio. She has experience in the food service and catering industry, teaching food classes, working as a food broker and recipe developer, along with creating her own line of seasoning products. She has brought her passion for gardening, preserving and cooking with fresh foods along with the essence of farm life and family heritage to print in this unique cookbook.

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