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Garden-fresh Recipes
from the Green
Sanctuary
Committee
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Desserts |
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| Salads
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Sauces |
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| Veggies |
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Cream Cheese Bundt
Cake with
Blueberry Spice
Sauce
Serves 12
Jeannette Carter
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1-2/3 sticks
margarine
1-1/2 tsp vanilla
extract
2/3 stick unsalted
butter
4 eggs
2 cups sugar
2 cups flour, sifted
6 oz cream cheese
Pinch of salt
Sauce:
1 cup sugar
2 long, thick
strips of lemon
peel
1 cup water
10 whole
peppercorns
1 stick cinnamon,
broken in two
1-16 oz pkg frozen
blueberries,
picked over
Do NOT preheat the
oven. Grease and
flour a Bundt pan,
knocking out the
excess flour.
Cream together the
butter, margarine,
and sugar until
the mixture is
light yellow and
fluffy. Completely
beat in the
cheese. Beat in
the vanilla, and
then the eggs (one
at a time). Beat
in the flour and
salt.
Spoon into
the Bundt pan; put
the pan in a cold
oven. Bake at 275
degrees
until a tester
comes out clean,
about 1 hr. 10
min. (but test for
doneness after an
hour).
Let the cake cool
before turning it
out of the pan.
Dust the
completely cooled
cake with
confectioner's
sugar.
For the sauce:
Combine the sugar,
water, cinnamon,
lemon peel, and
peppercorns in a
heavy saucepan.
Bring to a boil,
stirring. Cook
until the syrup
starts to thicken.
Remove from the
heat and stir in
the frozen
blueberries.
Let
the sauce cool
before covering
and refrigerating.
Serve slices of
cake topped with
sauce.
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Great Pie Crust
(For a large two
crust fruit pie)
Jeanette Carter |
2 cups
flour
1/2 cup cold
Crisco
A little salt
Blend first three
ingredients with a
pastry blender,
add 4-5 Tbs ice cold
water and blend
with fork. Shape
this into a ball
and let sit a few
minutes.
Roll out 1/2
between two sheets
of wax paper (wet
the surface so the
paper doesn’t
slide. Place in
10” pie tin, and
fill pie tin with
whatever fruit
filling you are
using. Cut up
little pieces of
butter and put on
top of fruit.
Roll out second ½
of crust and put
on top. Trim sides
and crimp edges.
Make a number of
slices on top of
crust.
Pat top with a
little water and
spread sugar on
it. Put aluminum
foil around the
edges of the
crust.
Cook at 425
degrees for 25
minutes, remove
foil. Cook another
23 minutes.
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Broccoli/Bacon/Raisin
Salad
Sue Eberly |
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4 cups fresh
broccoli, broken
into flowerets,
stems peeled and
cut into small
pieces
4 strips bacon,
fried until crisp,
well-drained,
cooled, and
crumbled
1/2 cup hulled
sunflower seeds
1/2 cup raisins
Dressing:
3/4 cup mayonnaise
1/4 cup sugar or Splenda
2 Tbs vinegar
(white, or 2 Tbs
lemon juice)
Mix together
dressing in large
bowl. Gently stir
in broccoli,
sunflower seeds,
raisins, and
bacon; mix well.
Chill for an hour
to let flavors
blend, stir again
and serve.
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Favorite tomatoes
Sue Eberly |
On a hot
afternoon, pick,
wash, and slice
tomatoes, and
arrange on a
pretty plate.
Sprinkle lightly
with sugar and
freshly chopped
basil. Serve still
warm from the
garden.
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Salad Caprese
Lois Lindaman |
Arrange,
alternating the
slices on a
platter:
4 large ripe
tomatoes cut in
1/2 " slices
12 oz. fresh
mozzarella, cut in
1/4 " slices
Sprinkle with
1-1/2 cups basil
leaves, chopped
Drizzle over the
salad 1/3 cup
extra-virgin olive
oil
Sprinkle with salt
(kosher) and
freshly ground
pepper to taste.
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Too Many Tomatoes
Sauce
Jeanette Carter
5 pints
(From one of my
favorite
cookbooks, Too
Many Tomatoes...
a
Cookbook for When
Your Garden
Explodes) |
Sauté until
golden, about 10
minutes in large
pot:
2 large onions,
chopped
2 cloves garlic,
minced
1/3 cup olive oil
Add to pot and
stir in: 15 large tomatoes
- peel, cut into
eighths
Then add:
2 cups red wine
12 ounces tomato
paste
1 ½ teaspoons salt
¼ teaspoon pepper
2 heaping
teaspoons dried
oregano
1 teaspoon dried
basil
1 teaspoon crushed
dried rosemary
Bring
to boil, simmer 1
hour uncovered
Note: Very ripe
tomatoes make the
best sauce. Freeze
in bags or
containers. This
makes 5 pints, but
I double or triple
it depending on
how many tomatoes
I have.
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Fresh garden salsa
Makes about 3 cups
Sue Eberly |
2-3 fresh
tomatoes, a mix of
red and yellow
tomatoes is nice
1/2 white or
yellow onion
1/2 cup finely
sliced green
onion/scallion
tops
1 hot banana
pepper (or other
moderately hot
pepper), chopped
fine (seeds out if
you prefer milder
salsa, leave them
in if you like it
really hot)
Juice of one lime
1/2 tsp dried cumin
or 1 tsp fresh
cumin
1/4 cup dried or ½
cup fresh parsley
1 Tbs finely
chopped fresh
garlic
Salt and pepper to
taste
Chop tomatoes,
onion, pepper as
finely as desired.
Cut green onion
tops into round,
thin “rings”; chop
garlic very fine
(or mash). Gently
stir all together.
Add lime juice,
cumin, parsley,
salt, and pepper;
toss well but
gently.
Chill in a covered
glass/pottery dish
for at least two
hours so flavors
combine.
Serve fresh. Can
also be frozen; be
sure to carefully
exclude all air
from container
before freezing.
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Baked Sweet Potato
Fries
Mary McMurray
4 servings |
Heat oven to 425
degrees
2 medium sweet
potatoes, scrubbed
and dried
1 Tbs olive oil
1/4 tsp salt
1/2 tsp paprika
Slice each sweet
potato lengthwise
into 8 pieces.
Toss with oil,
salt, and paprika.
Spread in a single
layer on a baking
sheet and bake
until lightly
browned on the
bottom, about 15
minutes.
Turn slices and
bake until bottom
is browned and
potatoes are
tender, about 10
minutes more.
Serve hot.
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Beets in Cream
Diane Martin
Serves 4 |
Combine 1/2 cup sour
cream
2 Tbs milk
1 Tbs sliced green
onion
1 Tbs vinegar
1 tsp sugar
1/4 tsp salt
Heat through, but
do not boil.
Spoon over 3 cups
sliced, halved
beets, cooked and
drained.
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Grandma J’s Green
Beans
Sue Eberly
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3-4 cups fresh green
beans, whole;
washed, tipped,
and topped
4 slices bacon
Salt and pepper
Fry bacon, being
careful not to
burn. When crisp,
remove from pan
and set aside.
Add beans, stir
well to coat with
bacon grease, and
then add about 1/2
cup water.
Cover pan and
steam, stirring
occasionally,
until beans are
fork tender and
all water has
cooked away.
Again, be careful
not to burn.
Crumble bacon and
sprinkle over
beans. Stir,
season to taste,
and serve.
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Quick Pickled
Beets
Mary McMurray
About 6 servings |
1 pound washed and
trimmed beets
7 Tbs sugar
6 Tbs apple cider
vinegar
1/2 tsp salt
Boil the beets
until tender – 15
to 45 minutes,
depending on size
– then drop into
cold water and
peel them.
Slice small beets
into 1/4 inch
rounds; quarter
larger beets
before slicing.
Put into
heat-resistant
bowl or jar.
Make pickling
syrup by combining
the sugar,
vinegar, salt and
1-1/2 Tbs water in
a small saucepan.
Bring to a boil,
stirring, then
pour the syrup
over the beets.
Serve at room
temperature or
cold. They will
keep for several
weeks in the
refrigerator.
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Roasted Beets
Mary McMurray |
Do not peel the
beets but scrub
them under running
water.
Cut them
into quarters,
season with some
salt, pepper, and
olive oil, and
roast in a
400-degree oven
until they are
tender.
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Sautéed Zucchini
and Fettuccine
Lois
Lindaman
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1 pkg. (9 oz.)
refrigerated
fettuccine
4 Tbs extra-virgin
olive oil
1 Tbs minced garlic
2 lg. zucchini,
thin sliced
¼ to ½ cup pine
nuts, toasted
½ tsp. salt
¼ tsp. black
pepper
1 Tbs freshly
squeezed lemon
juice (I use
frozen lemon
juice)
2 oz. shaved or
thickly grated
Parmesan cheese
Cook fettuccine
following package
directions. Drain
and place in a
large serving
bowl.
Heat a large
nonstick skillet
over high heat.
Add 2 Tbs of the
olive oil, garlic
and zucchini.
Sauté for 1
minute.
Add zucchini
mixture to pasta
in bowl along with
pine nuts, salt,
pepper, lemon
juice and
remaining 2 Tbs of
olive oil; toss to
combine.
Sprinkle with
Parmesan cheese
and serve
immediately.
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Zippy Zucchini
Lois Lindaman
Makes 6 to 8
servings. |
In large saucepan,
sauté 1 cup onion
in 3 Tbs butter
until lightly
browned.
Add approximately
2 lb. zucchini cut
in thick slices
and 1 lg. tomato,
cut in wedges.
Stir in 1 envelope
Good Seasons
Italian Salad
Dressing mix.
Bring to a boil
and reduce heat.
Cover and simmer
about 10 minutes
or until zucchini
is tender.
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Unitarian
Universalist
Society of
Iowa City