Recipe courtesy of The California Strawberry Commission. Makes 3 cups, Preparation Time: 15 minutes.
Serve with chips or over cooked shrimp or fish!
In a bowl, combine all ingredients. Chill until serving.
2 cups fresh Naturipe Farms™ blueberries, washed and lightly chopped
1/2 cup pineapple, 1/4” dice
1/4 cup red onion, 1/4” dice
1/4 cup cilantro, minced
1/4 teaspoon cayenne pepper
1 jalapeno pepper, seeded and minced
Juice of 1 lime
This recipe comes at a time when fresh broccoli is plentiful. The recipe was published in a cookbook created by the California Farm Bureau Women, “Country Cooking...California Style”. It was submitted by Santa Cruz County’s own Hulda McLean (1906-2006), who was the wife of a Santa Cruz County Farm Bureau President and a well-known resident. She was the Santa Cruz County Farm Bureau’s Farmer of the Year in 2002. Enjoy Hulda’s “country cooking”.
Heat oven to 350°F. Break or chop broccoli into small pieces. Mix with rice, soup and onion. Put in a large flat casserole and dot with cheese. Cover with foil and bake at 350°F for 30 minutes. Remove foil and bake 10 minutes more.
4 cups broccoli
2 cups Minute Rice (uncooked)
2 - 10 1/2 ounce cans cream of chicken soup
1 chopped onion
1 8-ounce jar cheese spread
It has been a challenge to find a recipe for brussels sprouts that wouldn’t bring out those “looks” on the face of my family members...well, I think I have found it. I found this recipe in a Taste of Home cookbook and decided to try it one evening. Although noses were being wrinkled and all I could get was a promise to “try” it, I noticed that when I cleared the table the bowl was empty...not a brussels sprout to be found. Now is the best time of year to get brussels sprouts fresh from the .ield. Hope you find this recipe family friendly.
Cut an “X” in the core of each brussels spout. Place in a large saucepan, add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are crisp tender.
Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
Saute onion in drippings until tender. Stir in the vinegar, mustard, garlic powder, salt, brussels sprouts and bacon; cook 2-3 minutes longer.
Sprinkle with bread crumbs; broil 4-6 inches from the heat for 2-3 minutes or until golden brown.
Eat and Enjoy!!!
2 pounds fresh brussels sprouts
1/2 pound sliced bacon, cut into 1/2 inch pieces
1 medium onion, sliced
1/4 cup white balsamic vinegar
2 Tablespoons stone-ground mustard
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/2 cup soft bread crumbs
Recipe courtesy of the California Strawberry Commission www.calstrawberry.com/recipes/
To make strawberry dressing: In the container of an electric blender puree enough of the strawberries (about 1/2 cup) to make 1/4 cup puree; reserve remaining strawberries. In bowl stir puree, mint and honey into sour cream to blend. To assemble salads, line individual salad plates with lettuce. Arrange reserved strawberries with other fruits on lettuce. Top with strawberry dressing. Makes 4 servings
1-pint basket fresh California strawberries, stemmed and halved, divided
1 tsp. finely chopped fresh mint or 1/2 teaspoon dried mint
1/2 tsp. honey
1/2 cup light sour cream
2 cups fresh fruits in season (blueberries, sliced peaches, kiwifruit or raspberries)
Add all ingredients together and mix well. Refrigerate for 2 hours If Fuyu persimmons are not in season, add 3 more apples to the mix.
3 Fuyu persimmons, washed, cored and cubed 3 crisp Watsonville apples, washed, cored and cubed. 1 cup chopped walnuts or pecans 1 cup chopped celery 1cup golden raisins or dried cranberries ½ of head a finely shredded cabbage 2 tablespoons sugar 1 to 2 cups of Trader Joe’s Wasabi mayonnaise.
Mix the above ingredients in a bowl and mix them well. Place in a greased casserole pan. Put in pre heated oven 350°F for 45 minutes or until golden brown on top Serve hot
2 cups steamed chopped broccoli 2 cups steamed chopped cauliflower 2 cups shredded sharp cheddar cheese 2 cups shredded Monterey Jack cheese 1-cup breadcrumbs 1 cup finely chopped onions
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