Member Recipes - A place to share our favorite garden produce recipes.

Light Cheddar Butternut Squash Soup

• 2 lbs butternut squash, peeled and cut into cubes

• 4 cups chicken broth or vegetable broth

• 1cup sour cream (low fat or regular)

• 1/2 cup grated cheddar cheese

• 2 tbsp salted butter

• 1/4 tsp ground red pepper

• 1tbsp sugar

In large saucepan combine squash and broth. Bring to a boil. Simmer until squash is tender about 20 minutes. Remove from heat and let stand until cool. Puree in blender in batches and return to saucepan. Over med-high heat add sour cream and cheese, butter and red pepper. Stir until heated through. Do not bring to a boil. Add sugar if needed after tasting. Makes 4-6 servings

Enjoy!!! - Diane Muenzen

Shredded Brussels Sprouts with Prosciutto and Parmesan

 This is an outrageously rich preparation so feel free to lighten it up with milk instead of cream*

• ½ cup unsalted butter
• 6 cloves garlic minced
• 4 oz thinly sliced prosciutto, cut into slivers
• 2 lbs Brussels Sprouts trimmed and shredded by cutting each sprout into thin slices
• 3 Tbs flour
• 1 ½ cups heavy or whipping cream*
• 1 cup light cream
• ¼ cup sweet Marsala
• 1 tsp nutmeg
• salt/pepper
• 1 ½ cups freshly grated Parmesan cheese

1. Preheat oven to 350 degrees 

2. Melt the butter in a large sauté pan over medium high heat. Add the garlic and prosciutto and cook, tossing with a spoon for 4 min

3. Add the Brussels sprouts and continue to cook, tossing constantly for another 4 minutes. Stir in the flour and toss to coat the Brussels sprouts.

4. Gradually stir in the heavy cream*, light cream, and Marsala. Reduce the heat and simmer until the sprouts are barely tender, about 5 minutes. Add the nutmeg and season to taste with salt and pepper. Stir in 1 cup of the Parmesan and cook until the cheese is melted. remove from heat.

5. Transfer the mixture to a shallow 9 inch square gratin dish. Top with the remaining ½ cup parmesan. Bake until bubbly and the top is slightly browned, about 20 minutes. Serve hot. Makes 10-12 servings.

Green Tomato Relish

AKA (Chow Chow)

from the Mommy's Kitchen blog

Ingredients:

12 large green Tomatoes (cored) (I used about 20 small to med size)

4 - green bell peppers, seeded

4 - medium or 1 extra large yellow onions

1 - red bell pepper, seeded

1 - tablespoon + 2 teaspoons yellow mustard seed

1 - tablespoon celery seed

2 - cups cider vinegar

2 - cups granulated sugar

1 tablespoon + 2 teaspoons kosher salt

Directions:

 Chop the tomatoes and peppers very finely. Either by hand or in small batches in a food processor. I diced up all my veggies only because I like a chunkier relish.

 Add the chopped vegetables in a large pot (heavy bottom non reactive pot) add the mustard seed, celery seed, vinegar, kosher salt and sugar.

 Stir well and bring to a simmer over medium heat. Cook stirring often and skimming as needed. ( I did not have to skim off anything)

 Simmer until the relish/chow chow cooks down and thickens into a relish, about 2 hours. Turn into hot sterilized jars and process in a hot water bath.

 Recipe Yields: 5 1/2 pints

Zucchini Cobbler

from Teah English at Food.com

8 cups zucchini

1 cup sugar

3 tablespoons flour

1 dash salt

1 teaspoon cinnamon

3/4 teaspoon cream of tartar

1 tablespoon lemon juice

1 (10 ounce) can crushed pineapple

1 box yellow cake mix (Jiffy) or 1 box white cake mix (Jiffy)

1/2-1 cup butter, melted

1/2 cup nuts, chopped (optional)

 Directions:

 -PEEL AND CUT ZUCCHINI LENGTHWISE, STRIP OUT SEEDS, CUT IN 1/2" SLICES, COOK IN BOILING WATER UNTIL TENDER. Do not overcook.

-DRAIN, COOL IN COLD WATER FOR 5 MINUTES.

-DRAIN, ADD SUGAR, FLOUR, SALT, CINNAMON, CREAM OF TARTER AND LEMON JUICE.

-STIR WELL.

-ADD PINEAPPLE AND JUICE.

-MIX WELL.

-DO NOT BEAT.

-POUR INTO A GREASED BAKING DISH (13X9" pan).

-SPREAD DRY CAKE MIX OVER TOP.

-DRIZZLE BUTTER OVER CAKE MIX.

-SPRINKLE NUTS ON TOP.

-BAKE AT 350F degrees FOR 60 MINUTES.