Recipes

A big thank you to our Farm to School Chefs for sharing recipes with us.  


A-F 

Apple & Cream Cheese Stuffed Whole Wheat Ravioli with Mint Pesto

by Chef Chris, Harvest Habersham

Whole Wheat Pasta Dough:

10 oz Sylvan Falls Mill whole wheat flour

6 oz. high gluten flour

12  local egg yolks

3 local whole eggs

1.5 tsp extra virgin olive oil

1 T local milk

1 T salt

Filling:

2 local apples

2 T sugar

1/4 tsp nutmeg

2 oz. cream cheese, softened

Mint Pesto:

1 c. fresh, local mint

1 T local garlic, minced

1/4 c. olive oil

salt to taste

Egg Wash:

1 local whole egg mixed with 1 T water

Directions:

For the pasta dough: In a large bowl, mix wheat flour and high gluten flour. In a separate bowl, crack 3 whole eggs. Add the 12 egg yolks, oil, milk, and salt. Make a well in the center of the flour mix. Pour liquid mix into well. Gently stir with fingertips, incorporating a little of the flour at a time into the liquid. When dough comes together, knead until smooth and not sticky.

For the filling: Peel, core, and dice apples into one centimeter cubes. Toss apples with sugar and nutmeg. Cook over low heat just enough to melt the sugar. Mix in the cream cheese.

For the pesto: Finely chop the fresh mint. Mince the garlic. Combine mint and garlic in a bowl, add olive oil, mix together. Add salt to taste.

Assembly: Roll the pasta dough out into a square 1/8″ thick. Cut dough into rectangles. Brush edges of pasta with egg wash. Place 1 T filling in the center of each rectangle. Fold pasta over once (edge to edge) to form a pillow. Crimp the edges with a fork.

Bring 6 quarts of salted water to a boil. Drop 6 ravioli in boiling water and cook until al dente, approx. 6 minutes. Strain ravioli in a colander. Plate the ravioli and spoon desired amount of pesto over the pasta. Serve immediately.


Apple Crisp

Yields: 25 servings

Ingredients:

20 Apples, peeled and sliced

3 ¾ c. Brown Sugar

2 ½ c. Oatmeal

2 ½ c. Flour

1 ½ tsp Cinnamon

¾ lb. Butter, melted

Directions:

1. Preheat oven to 350 degrees.

2. Place apples in bottom of greased hotel pan.

3. Combine remaining ingredients and sprinkle over apples.

4. Bake 40-45 minutes until top is browned and mixture is bubbly.


Butternut Squash Cake

Yields: 15 servings

Ingredients:

3/4 c. butter, softened

1 1/2 c. granulated sugar

3 eggs

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 1/2 c. all-purpose flour

3/4 c. buttermilk

2 c. (1 small) butternut squash, peeled & shredded

Directions:

1. Heat oven to 350°. Spray bottom of 13×9-inch pan with cooking spray.

2. In large bowl, beat ¾ cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash. Spread in pan.

3. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Serve plain or with a dusting of powdered sugar or a dollop of whipped cream.


Butternut Squash Soup

Yields: 25 servings

Ingredients:

3 Butternut Squash, large, cut in half lengthwise, seeds removed

10 Apples, peeled and chopped

3 Onions, chopped

4 cloves Garlic, chopped

64 oz. Chicken Stock

1 tsp Ginger

1 ½ tsp Cinnamon

½ tsp Cayenne

1 tsp Salt

½ c. Cream

Directions:

1. Preheat oven to 375 degrees F.

2. Place squash on baking sheet cut side up. Spray with non-stick cooking spray and sprinkle with salt and pepper. Roast in oven 30-40 minutes until beginning to brown and soften.

3. In large pot -sauté onions, apples and garlic until beginning to brown. Scoop out flesh from squash and add to apple mixture. Add ginger, cinnamon and cayenne.  Cover with chicken stock and bring to boil. Turn heat to medium low and allow to simmer for 30-40 minutes until all ingredients and soft.

4. Puree in blender in small batches or use immersion blender.

5. Return to pot and add cream. Adjust seasoning with salt and pepper. Serve Warm.


Butternut Squash Soup

Makes approx. 14 quarts

Ingredients:

14 each butternut squash, cut in half lengthwise, seeded, brushed with vegetable oil, roasted 45 minutes at 375 degrees, cool, remove skins

3 quarts heavy cream

2 quarts water/vegetable stock/chicken stock

2 cups orange juice

2 cups light brown sugar

2 each Vidalia onions, peeled, rough chopped

6 each apples, not tart in flavor, core removed, rough chopped

¼ cup salt

2 Tablespoons pepper

Directions:

Put everything in a pot, bring to a low simmer, stirring frequently. Simmer 15 minutes until apples are soft.  Remove from heat, puree, pass through china cap.


Chinese Chicken Salad

Yields: 25 servings

Ingredients:

4 Heads of Cabbage, thinly sliced

16 oz. Sesame Seeds, toasted

24 oz. Almonds, toasted

20 Green Onions, thinly sliced on bias

3 Bunches of Cilantro Leaves, chopped

2 – 15oz pkg Ramen Noodles, crushed

3 lbs. Chicken Breast, cooked and shredded or cubed

Dressing

1/3 c. Sugar

2 ½ c. Rice Wine Vinegar

2 c. Vegetable Oil

¼ c. Sesame Oil

2 Ramen Noodle Flavor package

2 ½ tsp Pepper, Black

Directions:

1. Combine salad ingredients in large bowl.

2. Whisk together dressing ingredients and pour over salad toss to combine.

3. Refrigerate for several hours to allow flavor to develop.


Corn Bread

Yields: 11” x 20” pan serves 35 (2 oz. slices)

Ingredients:

1 c. (16 oz.) Butter

4 Eggs

24 oz. Milk

3 c. Stone Ground Corn Meal

3 c. Flour

¼ c. Sugar

¼ c. Baking Powder

3 tsp Coarse salt

Directions:

1. Preheat oven to 400 degrees

2. Mix, Pour in Pan, Cook 400 degrees for 15 minutes in convection oven.


Corn Bread, Sylvan Falls Mill 

Yields:  1  10-12 inch round

Ingredients:

4 Tbsp. butter

1 egg

3/4 cup milk

3/4 cup stone ground corn meal

3/4 cup flour

1 Tbsp. sugar

1 Tbsp. baking powder

1 Tbsp. coarse salt

Directions:

1. Melt butter slowly in a 10 or 12 ” heavy skillet.  Beat egg and then add milk, 3 TBS melted butter.

2. Mix the dry ingredients together and then add them to the wet ingredients, stirring together to mix them well.

3. Pour the batter onto the remaining butter in the skillet and cover. Cook over low heat for 15-20 minutes or until done.  Make sure the bottom does not get too hot in any one spot.

4. Serve directly from skillet or turn onto a warm plate. Alternative to stove top cooking, place skillet in 400 degree oven for 20-25 minutes until done.


Crispy Beet Chips

Yields: 25 servings

Ingredients:

20 Beets, thinly sliced

Non Stick Cooking Spray

Salt and Pepper

Directions:

1. Preheat Oven to 375 degrees.

2. Slice beets on Mandolin, or use food processor.

3. Spread evenly on baking sheet and spray liberally with pan spray.

4. Sprinkle with salt and pepper and bake 20-25 minutes until crisp being careful not to burn.


G-L 

Greek Potatoes

Yields: 25 servings

Ingredients:

10 lbs. Potatoes

3 Onions, large

1/2 c. Vegetable Oil

2 Tbsp. Italian Seasoning

1 Tbsp. Paprika

Salt & Pepper to taste

1/2 lb Feta Cheese

Directions:

1. Preheat oven 375 degrees.

2. Scrub any dirt off potatoes. Slice into small wedges. Slice onion into slivers. Toss potatoes and onions with oil, Italian Seasoning, Paprika, salt and pepper.

3. Place on baking sheet in single layer. Roast in oven for 25-30 minutes until light brown –crisp on outside soft inside.

4. Allow to cool slightly. Toss with feta cheese and serve warm.


Hoe Cakes

Makes approx. 12 hoe cakes

Originally, Native Americans cooked these on hot rocks in an open fire. They were commonly referred to as Ash Cakes. Later on, settlers from Europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. This is where they get the name “Hoe Cakes”. Of all the recipes in my collection, this is one of the oldest, the cheapest, and just about the tastiest of all. Serve Hoe Cakes as bread, or by themselves for breakfast with maple syrup or molasses. They also make a nice accompaniment to main meals, especially when fried in margarine. In the summertime, when you want hot bread, but don’t want to heat up the oven, this is the best choice. They cook right on top of the stove, without heating up the entire house. Good for camping and backpacking too.

Ingredients:

2 Cups Corn Meal

1 tsp Salt

2 Cups Boiling Water

1-2 Tbsp Honey (optional, to sweeten)

Oil for frying

Directions:

Put the tea kettle on to boil. In a large bowl combine the corn meal and salt. When the water boils, measure it in a metal or tempered-glass measuring cup. Pour the boiling water over the corn meal and stir it up. The corn meal will swell up, absorbing the water, and making a very thick mash.

Heat some oil in a large skillet over medium high heat. You can use as little as two tablespoons of oil per pan full, but it is a little easier to use 4 or 5 tablespoons of oil for each pan full. Use your waistline and frying skill as the final judge. Now scoop up a little of the corn meal mush (about a 1/4-cup) and shape it into a patty. It will still be warm from the boiling water, so be careful not to burn yourself. You can let it cool down some more first if you like. Plop the patty into the hot fat, and get it to frying.  Make some more until you have the whole pan full.  I usually cook about 4 or 5 at a time. When the underside is crispy brown, turn them and cook the other side.  When both sides are crispy and brown, transfer them to a plate to keep warm, and start another batch.


Honey, Orange, and Ginger Glazed Carrots

Ingredients:

5 lbs. rainbow carrots, washed, peeled & cut in ¼ inch rounds

¼ cup butter

¼ cup chopped fresh ginger

2 oranges, zested & juiced

¾ cup honey

Salt and pepper to taste

Directions:

1. Bring salted water to boil, add carrots and boil five minutes and strain.

2. In separate pot, melt butter and add ginger.  Sweat three minutes, add carrots, and cook additional three minutes, stirring often.

3. Add orange zest and juice, reduce by half.

4. Add honey, salt, and pepper, stir to combine.  Serve.


Kale & Brussels Sprout Salad

Yields: 8 to 10 servings

Ingredients:

1/4 cup fresh lemon juice

2 tablespoons Dijon mustard

1 tablespoon minced shallot

1 small garlic clove, finely grated

1/4 teaspoon kosher salt plus more for seasoning

Freshly ground black pepper

2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced

12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife

1/2 cup extra-virgin olive oil, divided

1/3 cup almonds with skins, coarsely chopped

1 cup finely grated Pecorino

Directions:

1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.

2. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

3. Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat.

4. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.

5. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

6. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.


Kale Chips

Yields: 40 servings

Ingredients:

4 bunches Kale (green kale works best)

2 oz. Olive Oil

3 Tbsp. Salt

Directions:

1. Preheat oven to 350° F. Grease a cookie sheet, or line with parchment paper.

2. Wash the kale and thoroughly dry or use a salad spinner if possible. With a knife or kitchen shears, remove the kale leaves from the thick stems and tear into bite sized pieces.

3, Place kale in a bowl. Drizzle with olive oil. Toss to coat each leaf.

4. Bake until the edges are brown, about 7-12 minutes, check frequently to ensure they are not burning. Remove from oven and sprinkle with salt.

Note: If using a convection oven, turn off the fan! If not, chips will fly at you as you open the door to check on them.


Kale Chips

Ingredients:

1 large bunch Kale, stems removed & leaves torn into pieces

1 Tbsp extra virgin olive oil

salt and pepper to tast

pinch cayenne or paprika (optional)

Directions: 

1. Preheat oven to 400 degrees F

2. Thoroughly pat kale dry (very important)

3. In a large bowl, drizzle kale with oil and sprinkle w. salt, pepper & spices

4. Using hands, massage oil into kale leaves to evenly coat

5. Spread evenly, without layering, on large baking sheets

6. Bake until leaves are crisp (8-12 mins)


Kale Salad

Serves 30 – 35

Ingredients:

1 Lb Fresh Kale, chopped

1 head Nappa Cabbage, shredded

1 Lb Carrots, shredded

12 oz container Grape Tomatoes

2 large Red Onions, diced

8 oz Cashew pieces

8 oz Sunflower Seeds

1 container Blueberries

6 oz Dried Cranberries

16 oz bag Edamame, thawed

1 bottle Lite-house Pomegranate Blueberry Dressing (close to the dressing we make)

Directions:

Combine all ingredients and enjoy!


M-R

Maple Glazed Beets

Yields: 25 servings

Ingredients:

3 lbs. Beets, peeled and quartered

6 Tbsp. Oil

¼ c. Maple Syrup

Salt

Pepper

Directions:

1. Preheat oven to 400 degrees F.

2. Place beets on roasting pan and drizzle with 3 Tbs. oil-salt and pepper.

3. Roast for 30 minutes-covered.

4. Combine maple syrup and remaining oil and pour over hot beets and mix to combine.

5. Roast covered 30 more minutes until beets are tender and sauce is thick.


Mashed Sweet Potatoes

Ingredients:

2 ½ lbs. sweet potatoes, peeled and cut into 2 inch cubes

3 tbsp. butter

¼ cup milk

1 tsp salt

Directions:

1. Bring a pot of water to a boil and then add the sweet potatoes to the pot. Cook the potatoes until they are fork tender.

2. Drain the sweet potatoes and place them in a large bowl. Using a potato masher or fork, mash potatoes to your desired consistency.

3. Stir in the butter, milk and salt.

4. Serve warm.


Mexican Cornbread Muffins

Yields: 25 servings

Ingredients:

3 c. Corn Meal-self rising

3 Tbsp. Sugar

1 Tbsp. Salt

1 Onion, large – chopped

2 Bell Peppers, large – chopped

8 oz. Cheddar Cheese, grated

1 can Cream Style Corn

½ c. Canola Oil

½ c. Milk

3 Eggs, beaten

Directions:

1. Preheat oven to 400 degrees.

2. Mix dry ingredients first-cornmeal, peppers, onions, sugar, salt and cheese. Then add remaining ingredients stirring well to combine.

3. Spray 24 muffin tins with non-stick spray. Divide batter among muffin sections

4. Bake 20 minutes. Remove while hot and serve.


Pumpkin Smoothie 

Ingredients: 

1 frozen banana
1/2 cup Greek yogurt
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1/2 cup milk
2 Tablespoons honey
2/3 cup pumpkin puree (canned or fresh)
1 cup ice
Directions:
Combine ingredients and enjoy!


Quinoa with Butternut Squash and Zaa’tar

Ingredients:

1 Butternut Squash, small, peeled & cubed

2 c. Quinoa, cooked per pkg instructions (I think I used some Vegetable Stock with mine)

2 Red Onions, sliced thinly

Sherry Vinaigrette to taste

1 tsp Fresh Rosemary, finely chopped

1 tsp Fresh Thyme, finely chopped

½ tsp Fresh Oregano, finely chopped

Zaatar to taste*

Directions Zaatar:

1. Place cubed squash on baking sheet and splash with oil and salt and pepper-tossing to coat evenly.

2. Place in 400 degree oven until light brown and soft—about 20-30 minutes.

3. Do the same with the red onions but roast only about 15 minutes.

4. Cooked the Quinoa per package directions. Cool slightly and combine with remaining ingredients.

Directions Sherry Vinaigrette:

1. Combine 1 tsp Dijon mustard, 1 tsp minced garlic, ½ cup sherry vinegar, ¾ cup olive oil, salt and pepper in glass jar and shake to combine.

*Zaatar is a Middle Eastern spice blend that may be hard to find. I sprinkled some in with the quinoa and then some on top to garnish. The dish would be good without it just add more fresh herbs to taste. If you make fresh hummus it is great in that as well.


Ratatouille Bake

Yields: 25 servings

Ingredients:

3 Tbsp. Oil

8 cloves Garlic, chopped

2 Onions, large, chopped

6 Eggplant, large- peeled and diced

8 Zucchini, large-diced

2 Bell Pepper, large-diced

1 lb. or 10 cans of diced Tomatoes

3 Tbsp. Italian Seasoning

2 tsp Salt

1 tsp Pepper

40 oz. Frozen Cheese Ravioli

16 oz. Mozzarella Cheese, shredded

Directions:

1. Preheat oven to 350 degrees F.

2. In large wide pot heat oil and add onion, peppers and garlic until beginning to soften-10 minutes or so.

3. Add zucchini, tomatoes, salt, pepper, Italian Seasoning and bring to boil. Reduce heat to medium low and simmer 20-30 minutes until all vegetable are softened.

4. Cook Ravioli as directed on package. Drain and place on bottom of oiled hotel pan. Spread Vegetable mixture on top and sprinkle cheese over.

5. Bake 20-30 minutes until mixture is bubbling and cheese is melted.


Red Beet Pancakes

Serves 6

Ingredients:

1 cup All Purpose Flour

3/4 cup Whole Wheat Flour

3 Tbsp Light Brown Sugar

1 Tbsp Baking Powder

1/2 tsp Kosher Salt

2 medium Beets, roasted and pureed (about 3/4 cup)

1 1/4 cup Milk

1/3 cup Plain Greek Yogurt

1 large Egg

3 Tbsp Unsalted Butter, melted

1 tsp Vanilla Extract

Directions:

  1. Sift the first 5 ingredients into a bowl.

2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.

3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).

4. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.

5. Serve with desired accompaniments (honey, maple syrup, butter, raspberry sauce)

To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months.


Roasted Butternut Squash

Yields: 8 servings

Ingredients:

2 butternut squash- peeled, seeded and cut into 1-inch cubes

4 tbsp. olive oil

4 cloves garlic, minced

Salt & pepper to taste

Directions:

1. Preheat oven to 400°

2. Toss butternut squash with oil and garlic in large bowl. Season squash with salt and pepper.  Arrange the coated squash on a baking sheet.

3. Roast in oven till squash is tender and lightly brown, 25 to 30 minutes.


Roasted Okra with Curry and Cumin

Ingredients:

2 lbs Fresh Okra, cleaned and halved

2 tsp Vegetable Oil

2 tsp Sea Salt

2 tsp Curry Powder

2 tsp Chile Powder

2 tsp Ground Cumin

Directions:

Preheat oven to 450 degrees. Wash and dry okra. Slice okra in half lengthwise. Place okra in bowl, drizzle with oil, toss to coat and add rest of ingredients. Toss again.

Spread evenly on lightly greased/sprayed baking sheet. Bake 10 minutes.


S-Z

Sausage with Peppers and Onions Hoagies

Yields: 25 servings

Ingredients:

½ c. Oil

10 lbs. Italian Sausage

10 Sweet Bell Peppers, large, sliced

6 Onions, large-sliced

3 Tbsp. Italian Seasoning

12 Garlic cloves, chopped

Salt and Pepper

1 lb. or 10 cans Diced Tomatoes

1 – 6 oz. can Tomato Paste

50 Hoagie Buns

Directions:

1. Heat oil in large heavy skillet and brown sausage on all sides–7 to 10 minutes. Remove and cut in to 1 inch pieces.

2. In same skillet over medium heat add peppers and onions and cook until lightly browned 6-8 minutes.

3. Add garlic, Italian Seasoning, salt and pepper, and cook 2 more minutes. Add tomato paste and canned tomatoes and stir to combine. Add sausage back into skillet and cook x 25-30 minutes until sauce is thickened.

4. Slice Hoagie rolls and fill with sausage and pepper mixture.


Strawberry Rhubarb Crisp

Yields: 25 servings

Ingredients:

Filling

4 qts. Strawberries

16 stalks Rhubarb, cut into small pieces

2 c. Sugar

1 c. Cornstarch

4 Oranges, zested and juiced

Topping

5 c. Whole Wheat Flour

2 c. Oatmeal

4 c. Brown Sugar

1 ½ lbs. Butter, melted

4 tsp Vanilla

¼ tsp Salt

2 Tbsp. Water

Directions:

1. Preheat Oven to 350 Degrees F.

2. Combine all filling ingredients stirring together well. Place in bottom of greased hotel pan.

3. Combine all topping ingredients stirring together well. Sprinkle on top of fruit mixture and bake 30-40 minutes until filling is bubbly and heated through and topping is light brown and crisp.


Sweet Potato Biscuits

Yields: 25 servings

Ingredients:

2 c. Flour, all purpose

1 Tbsp. Baking Powder

1 Tbsp. Sugar

½ tsp Salt

¼ tsp Baking Soda

¾ c. Milk

1 c. Sweet Potato, baked (about 1 medium potato)

8 Tbsp. Butter, very cold

Directions:

1. Preheat oven to 400 degrees F.

2. Combine dry ingredients in large bowl. Grate butter into bowl. Toss with dry ingredients.

3. Mix milk and sweet potato and add to bowl and mix lightly to form rough dough.

4. Turn out onto floured surface and knead to form smoother dough. Pat or roll out to ¾ inch thickness.

5. Cut out biscuits with 2 1/2 inch cutter and place on baking sheet. Re-roll scraps and continue cutting until all dough is used.

6. Bake 12-15 minutes until golden brown.


Sweet Potato Oven Baked “Fries”

Yields: 25 servings

Ingredients:

10 lbs. Sweet Potatoes, sliced into 1 inch sticks

½ c. Oil

1 ½ Tbsp. each Salt and Pepper

1 Tbsp. Cumin

1 Tbsp. Coriander

Directions:

Preheat oven to 375 degrees. Combine all ingredients and toss to coat. Place in single layer on baking sheet and roast in oven 35-40 minutes until lightly browned and tender.


Sweet Potato Pie

Ingredients:

2 pounds sweet potatoes (about 5 medium)

¾ packed brown sugar

½ cup milk

2 tbsp. butter, softened

1 tsp vanilla

½ tsp cinnamon

½ tsp pumpkin pie spice

¼ tsp salt

¼ tsp nutmeg

3 large eggs, lightly beaten

9 inch pie crust

Directions:

1. Preheat oven to 375°.

2. Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender.

3. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl and mash.

4. Add brown sugar and the next 8 ingredients to pulp. Beat with a mixer at medium speed until well blended.

5. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.


Sweet Potato Soufflé

Topping

Ingredients

1/2 cup light brown sugar

3/4 stick butter, room temp

1/2 cup chopped pecans (optional)

3/4 cup crushed corn flakes

Directions

Combine all in bowl and work w. your hands, reserve.

Filling

Ingredients

7 sweet potatoes, fist size, peeled and chopped

1 cup sugar

1 teaspoon vanilla extract

3/4 stick butter

2 eggs beaten

1/2 cup milk

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Directions

Boil potatoes until soft, let cool. Beat in mixer w. paddle and all other ingredients.

Pour into a casserole dish. Add topping and bake at 350 degrees until set.


Turnip and Carrot “Burger” OR Gratin

Yields: 25 servings

Ingredients:

4 lbs. Turnips

4 lbs. Carrots

1 c. Onion, diced

2 tsp Salt

1 tsp Pepper

1 tsp Thyme, dried

6 Tbsp. Butter

8 Tbsp. Milk

¾ c. Cracker Crumbs or Bread Crumbs

1 tsp Garlic Powder

1 ½ lbs. Mozzarella, Shredded

Directions MOP “Burger”:

1. Preheat oven to 350 degrees.

2. Peel Turnips and Carrots and chop into uniform pieces. Place in large pot and cover with water. Add onion and 1 tsp salt. Bring to boil and simmer 25-30 minutes or until soft.

3. Drain and place back in pot. While still hot add butter and milk. Mash with potato masher or beaters until smooth. Mix in cracker crumbs and garlic powder.

4. With ½ cup- measure out pattie and place on lined sheet tray. Top with 2 Tbs. Mozzarella.

5. Bake in 350 degree oven for 15 minutes or until heated through and cheese has melted.

Directions MOP Gratin:

1. Preheat oven to 350 degrees.

2. Follow directions as above through mashing of vegetables.

3. Layer ½ mixture in baking pan. Mix cracker crumbs and garlic powder and sprinkle over vegetables.

4. Place remaining vegetables over crumbs. Top with cheese. Cover with foil and Bake 350 degrees for 30-40 minutes until heated through.


Whole Grain Bread, Sylvan Falls Mill 

Yields: 2 – 8 inch loves or 18 rolls

Ingredients:

1 Tbsp. active dry yeast

2 ½  cups warm water

2 Tbsp. molasses

2 Tbsp. honey

1 Tbsp. coarse salt

¼ cup melted butter

6 cups stone ground whole flour (spelt or wheat)

Directions:

1. Dissolve yeast in ½ cup warm water, stir in molasses, honey, butter and 1 cup flour.  Let set for 10 to 20 minutes.  The mixture should bubble and come alive.

2. Add remaining water, salt, and flour (cup by cup) until the dough becomes hard to stir. Turn dough out on a floured work surface.  Knead dough until it becomes less tacky and becomes smooth and elastic.  This is a soft dough.

3. Place in greased bowl and cover and let rise for at least 2 hours (or until double in volume).

4. Punch down dough and divide in half.  Shape in to two 8 inch loaves and place in loaf pans, let rise, covered, until dough reaches top of pans. (Break in to balls and form rolls, place on greased cookie sheet and let rise until doubled; about 20 to 40 minutes).

5. Bake in a preheated 350 degree oven for 45 minutes for loaves, or 20 minutes for rolls.  Remove and cool on racks.


Whole Grain Yeast Rolls

Yields: 36 (2oz) Pinch Rolls

Ingredients:

2 Tbsp. Active Dry Yeast

5 c. Warm Water

80 grams Molasses

80 grams Honey

650 grams Bread Flour

930 grams Whole Wheat Grain Flour

8 Tbsp. Melted Butter

2 Tbsp. Coarse salt

Directions:

1. Preheat oven to 350 degrees.

2. Dissolve yeast in ½ cup warm water, stir in molasses, honey, butter and 1 cup flour. Let set for 20 minutes. The mixture should bubble and come alive.

3. Add remaining water, salt, and flour (cup by cup) until the dough becomes hard to stir. Turn dough out on a floured work surface. Knead dough until it becomes less tacky and becomes smooth and elastic. This is soft dough. Place in greased bowl and cover and let rise for at least 2 hours (until double in volume).

4. Punch down dough and pinch 2 oz. servings of roll dough, let rise.

5. Bake 350 degrees for 45 minutes. Remove and cool on racks.


Winning Slaw Recipe by Rabun Co Nutrition Staff

Ingredients:

1/2 Head Cabbage

2 Apples

1 cup Mayo

1 medium Tomato

1/2 Sweet Onion

1/2 tsp Cinnamon

1/2 tsp Fennel Seed

1/2 Tbsp Vinegar

Dash of Pepper

Dash of Sugar

Directions:

Combine all ingredients and enjoy!


Zesty  Cole Slaw

Serves 72

Ingredients:

3 C Mayonnaise

2 C Sour Cream

1 1/2 C Mild Taco Sauce  (I used El Paso)

12 Tbs Cider Vinegar

12 Tbs Canola Oil or Vegetable Oil

3 tsp Garlic Salt

1 1/2 C Pickled Jalapeno Peppers

1 1/2 tsp Dried Cumin

1 1/2 tsp Coarse Black Pepper

9 lbs Shreadded Cabbage (9 medium cabbage heads)

6 Bell Peppers (red or green), thinly sliced or chopped

Directions:

Combine mayonnaise, sour cream, vinegar, oil, jalapenos and spices. Combine cabbage and bell peppers, toss with dressing to combine well. Chill for 2 hours before serving.

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