Recipes From the 2005 Pennsylvania “Simply Delicious” Vegetable Recipe Contest
This recipe contest is sponsored annually by the Pennsylvania Vegetable Marketing and Research Program and is open to all Pennsylvania residents. Written recipes are submitted in June and the judges choose 16 recipes – 4 in each of 4 categories – to be prepared at a state-wide cook-off held in July. A $100 first place prize is awarded in each category. For details on the 2006 Contest, contact the Program at 717-694-3596 or pvmrp@earthlink.net.
Click here for recipes from the 2004 Contest.
SNAP BEANS
Feta Green Bean Salad
Serves 6
1 1/2 lbs Snap Beans – fresh, green and yellow, cut into 1 inch pieces
2/3 c Olive Oil
1/3 c White Wine Vinegar
1 clove Garlic – minced
1 tsp Dill Weed
1/2 tsp Sea Salt
1/4 tsp Pepper – fresh
1 c Pecans – chopped
1/2 c Red Onion
1 c Feta Cheese
Place beans in a large saucepan and cover with water. Bring to boil and cook uncovered for 8 to 10 minutes until crisp-tender. Drain and rinse with cold water. Place beans in a bowl and refrigerate for 1 hour. In a jar with a tight lid, combine the olive oil, white wine vinegar, garlic, dill weed, salt and pepper and shake well. Add nuts and onions to beans. Add the dressing and toss to coat. Sprinkle with the feta cheese. Serve immediately with a slotted spoon.
Dorothy Martin, Conestoga – First Place
Sesame Fried Beans
Serves 4
1 lb. Snap Beans – young, green, whole
2 T Olive Oil
1 T Sesame Oil
1 T Garlic – fresh, finely minced
1 T Sesame Seeds – toasted
Salt to taste.
Wash young green snap beans. Trim ends. Dry well on paper towels. Heat oils on medium high in a large non-stick skillet. Add beans in one layer in straight rows. Sprinkle with garlic. Roll the beans to brown lightly on all sides, then sprinkle beans with toasted sesame seeds. Roll again, serve sprinkled with salt.
Seeds can be toasted in a heavy skillet over medium heat, keep stirring every few seconds to a light golden brown being careful not to burn. Great with sandwich, as a side dish, or as a snack.
Pearl Ward, Hulmeville, PA – Finalist
Dressed Up Green Beans
Serves 4
1 lb Snap Beans – fresh, green and yellow, trimmed
1 ½ c Mushrooms – fresh
2 T Green Onions – chopped
2 T Butter
2 T Savory – fresh, minced
2 T Parsley – fresh, minced
1 T Lemon Juice
1 T Cider Vinegar
1 T Vegetable Oil
1 tsp Sugar
1 tsp Salt
1/8 tsp Pepper
4 Bacon Strips – cooked and crumbled
Place the beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil, cover and steam for 7 to 9 minutes or until crisp-tender. In a large skillet, sauté mushrooms and onion in butter until tender. Remove from heat, stir in savory, parsley, lemon juice, vinegar, oil, sugar, salt and fresh pepper. Add beans and toss to coat. Sprinkle with bacon.
Debra Martin, Conestoga – Finalist
Snap Bean Picnic Salad
Serves 6
2 lb Snap Beans – whole, fresh or frozen
½ c Green Onion – sliced
2/3 c Oil, divided
1/4 c + 1 T Apple Cider Vinegar – divided
1 tsp Nutmeg – ground
½ tsp Salt
4 Eggs – hard cooked, shelled and chopped
1 T Mustard – spicy
½ tsp Paprika
1/4 lb Bacon – fried crispy and crumbled
If using fresh beans, clean beans and snip ends. Cook beans for 5-10 minutes in boiling water. Remove from boiling water and immediately submerge in icy cold water and let cool completely. Remove beans from water and dry. Toss beans with onion, oil, ½ cup vinegar, nutmeg and salt. Cover and chill at least 2 hours. Mix remaining 1 T. vinegar with mustard and paprika. Add eggs and toss. Cover and chill at least 2 hours. To prepare salad, drain bean mixture thoroughly and toss in bacon. Layer in bottom of serving dish. Top with egg mixture. If desired, top with fresh parsley.
Suzanne Pelton, Altoona – Finalist
SWEET CORN
Crustless, Cheesy Corn Quiche
Serves 8
4 Ears of Com – large, fresh, husked and cut off (or 3 c. frozen com, thawed)
1/3 c. Onion – chopped
1 T Butter
3 Eggs
2 c. Light Cream
1 c. Flour
1-1/2 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic – fresh, minced
2 T. Parsley – dried (or 1/4 c. fresh)
1/4 c. Parmesan Cheese
2 c. Sharp Cheddar Cheese
2 oz. jar Pimentos – chopped, drained
2 tsp. Parsley – dried – for top
1 tsp. Paprika – for top
Preheat oven to 375ºF. Spray 10 in. quiche dish with cooking spray. Sauté onions in butter and set aside. In large mixing bowl, beat eggs, cream, and flour until completely mixed. Add onion, garlic, salt, pepper, parsley, parmesan cheese, and 1-1/2 c. cheddar cheese. Mix well. Blend in com and pimentos. Pour into prepared quiche dish and sprinkle the top with the rest of the cheddar cheese, parsley, and paprika. Bake at 375ºF for about 35 to 40 minutes. Remove from oven and let rest for 10 minutes. Cut and serve. Optional – Garnish with fresh parsley and fresh orange slice.
Connie Shuff, York – First Place
BBQ Sweet Corn Dip
Yields approximately 8 cups
2 c Ketchup
2 c Red Wine Vinegar
1 c Brown Sugar
1 c Onions – chopped
½ c Molasses
1 T Liquid Smoke
1 tsp Salt
½ tsp Pepper
½ tsp Garlic Powder – California style
½ tsp Onion Powder – California style
1 tsp Garlic – minced
1 c Bacon – fried and crumbled
2 lb Sweet Corn – frozen, thawed (or fresh, cut off the cob)
Combine ketchup, vinegar, brown sugar, onion, molasses, liquid smoke, salt, pepper, garlic powder, onion powder and minced garlic in a saucepan. Stir until combined. Bring to a boil and then add bacon and sweet corn. Cook on low for 1 hour. Serve warm with corn chips.
Bonnie Mortimer, Mt. Pleasant – Finalist
Corncakes
Serves 6 – 2 corncakes each
1 ½ c Cornmeal – yellow
¼ c Flour – all purpose
1 T Sugar
1 tsp Baking Soda
½ tsp Salt
1 Egg
1 ½ c Buttermilk
2 T Butter – melted
1 ½ c Sweet Corn – fresh, cut off cob
Sour Cream
8 Bacon Strips – fried and crumbled
2 T Chives – fresh, snipped
In a large mixing bowl, place cornmeal, flour, sugar, baking soda & salt. Mix with a spoon. Make a well in the center. In a medium bowl, beat egg, buttermilk and melted butter. Pour mixture into well, stir until just blended. Gently stir in corn. Cover and let rest for 5 minutes. Heat a griddle, ligthly grease. Pour about ¼ cup of batter onto hot heated griddle. Turn when bubbles form on top, about 2 to 3 min. Turn and cook until golden brown, about 2 to 3 minutes more. To serve top with sour cream, bacon bits and chives if desired.
Belinda Myers, Dallastown – Finalist
Corn Stuffing Balls
Serves 12
12 c Bread Cubes – dried
2 c Celery – chopped
1 c Onions – chopped
1 c Parsley – chopped
1 c Butter – melted
1 can Sweet Corn – cream style
16 oz Sweet Corn – whole kernel
½ c Chicken Broth
1 T Poultry Seasoning
1 tsp Salt
½ tsp Pepper
1 c Milk
3 Eggs – beaten
Preheat oven to 350ºF. Sauté onions and celery in ½ cup butter in skillet for about 10 minutes. Stir in parsley and seasonings. Remove from heat. In saucepan combine corn, broth and milk. Bring to a boil. Pour this mixture over the bread cubes in a large bowl. Add eggs and sauteed vegetables. Mix well. Shape into balls. Place on 9 x 12 inch baking pan. Drizzle ½ cup melted butter over balls. Bake at 350ºF for 20 to 25 mintures or until brown. Yields approximately 40 stuffing balls.
Alicia Knab, Holldiaysburg – Finalist
BROCCOLI/CABBAGE/CAULIFLOWER
Country Broccoli Pie
Serves 6 to 8
1 1/4 c Flour
1/4 tsp Salt
1/3 c Butter-flavored Crisco Shortening
4–5 Tbsp Ice Water
1 c Onion, chopped
3 T Butter
4 Eggs – lightly beaten
4 1/2 c Broccoli – fresh, chopped, blanched and drained
1 c Mozzarella Cheese – shredded
1 c Colby Jack Cheese – shredded
15 oz Ricotta Cheese
1/3 c Parmesan Cheese
1/4 tsp Pepper – ground
1/4 c Bacon – finely chopped and fried crisp
Combine the flour, salt and shortening in a medium mixing bowl. Mix until coarse crumbs form. Gradually add 4 to 5 Tbsp. of ice water until moistened. Roll out on a well floured surface until 1 1/2 inches larger than the pan. Place crust in a 9 inch deep dish pie pan. Trim edges and crimp edges. Use excess dough to make pastry shapes to decorate top if desired. Set shell aside. In a large skillet, sauté onion in butter over medium heat until tender. Place onion into a large mixing bowl. Add eggs, broccoli, cheeses, pepper and bacon. Stir well. Pour into the prepared pie shell. Bake in a 350ºF oven for 50 to 55 minutes or until a knife comes out clean when inserted into the center. Bake pastry cut-outs until lightly browned. Decorate top with pastry or cheese cut-outs if desired. Serve warm.
Belinda Myers, Dallastown – First Place
Asian Noodle Salad
Serves 4
6 oz Oriental Noodles
Dressing:
3 T Soy Sauce – lite
3 T Rice Vinegar
1 T Sesame Oil
1 tsp Sugar
½ tsp Five Spice Powder
1 clove Garlic – minced
Salad:
1 c Cabbage – red, shredded
1 c Carrots – coarsely shredded
1 c Bell Peppers – strips
½ c Green Onions – sliced
1 c Snap Peas – fresh (blanched) or frozen
8 oz Water Chestnuts – sliced, drained and rinsed
2 T Sesame Seeds – toasted
Cook pasta to desired doneness as directed on package. Drain, rinse with cold water and let drain well. In small bowl combine dressing ingredients. Place cooked pasta in a medium bowl. Pour half of the dressing mix over pasta, tossing to coat. Cover and refrigerate 30 minutes to blend flavors. Combine marinated pasta, salad ingredients and remaining dressing, tossing to coat.
Kathy Rohrbaugh, Shrewsbury – Finalist
Broccoli, Cabbage and Cauliflower Gratin
Serves 4
1 head Cauliflower – small
1 head Broccoli
Red Cabbage – 3 to 5 leaves
½ c Yogurt – natural, low fat
1/4 c Cheddar Cheese – grated
1 tsp Mustard
2 T Breadcrumbs
Salt
Pepper
Break the cauliflower and broccoli into florets and chop the cabbage into bite size pieces. Cook in lightly salted boiling water for 8 to 10 minutes, or until tender. Drain well and transfer into a flameproof dish. Mix together the yogurt, grated cheese and mustard. Season with salt and pepper. Spoon over the cauliflower, broccoli and cabbage. Sprinkle the breadcrumbs over the top and place under a moderately hot broiler until golden brown. Serve hot.
Michelle Lear, Altoona – Finalist
Italian Broccoli Puffs
Yields about 2 ½ dozen puffs
Cream Puffs:
1 c Water
½ c Butter – unsalted (1 stick)
1/8 tsp Oregano – ground
½ tsp Paprika
½ tsp Black Pepper – ground
1 c Flour
3 T Parmesan or Romano Cheese – divided
5 Eggs
Preheat oven to 400ºF. Butter 2 large cookie pans, or line with parchment paper, and set aside. Over medium heat, boil water, butter and spices in a large saucepan. Add flour and stir until the mixture comes away from the sides of the pan and forms a ball. Remove from heat and add one egg, stirring until egg is incorporated. Add 1 T. cheese and remaining eggs, one egg at a time. Continue stirring until dough is shiny, using a mixer if needed. Dip a teaspoon into cold water and drop dough onto prepared cookie pans, one teaspoon at a time, rinsing spoon after making each puff. Sprinkle puffs with remaining cheese. Bake 25 to 30 minutes, or until puffs are evenly browned and high. Remove from heat and let cool completely on cookie pans.
Broccoli Filling:
¾ c Parmesan or Romano Cheese
½ tsp Black Pepper – ground
1/4 tsp Nutmeg – ground
3 c Broccoli – finely chopped
1 T Lemon Juice – fresh
Mix together cheese, pepper and nutmeg. Set aside. Steam broccoli, drain and add cheese mixture. Toss in lemon juice and let cool completely. Cut cooled puffs in half horizontally. Fill with broccoli filling, replace tops of puffs and serve.
Suzanne Pelton, Altoona – Finalist
TOMATOES/PEPPERS
Garden Fresh Salsa
Yields approximately 2 1/2 cups.
2 Tomatoes – large, seeded, coarsely chopped
1 to 2 Serrano Chile Peppers – seeded and chopped
1/3 c Green Onions – chopped
2 T Cilantro – fresh, chopped
1 clove Garlic – minced
2 T Lime Juice
1/4 tsp Salt
1/2 c Tomato Sauce
In a medium bowl, combine all ingredients and mix well. Cover and refrigerate until serving time. Serve with tortilla chips.
Kathy Rohrbaugh, Shrewsbury – First Place
Turkey Stuffed Peppers
Serves 2
2 lg Peppers – tops and seeds removed
½ lb Turkey – ground
1 Onion – small, chopped
1 clove Garlic – fresh, minced
2 T Butter
1 T Flour
½ tsp Salt
1/8 tsp Pepper – fresh, ground
½ c Milk
½ c Tomato – chopped
6 T Cheddar Cheese – shredded, divided
In large saucepan, cook peppers in boiling water for 3 minutes. Drain and rinse with cold water. Set aside. In a skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink. Drain and set aside. In the same skillet, melt the butter. Stir in the flour, salt and pepper until smooth. Gradually add the milk. Bring to a boil. Cook and stir for 1 to 2 minutes. Return the turkey to the mixture in the skillet. Stir in the tomato and 3 tablespoons cheese. Heat through. Spoon into the peppers, sprinkle with the remaining cheese. Place in a greased 1 quart baking dish. Cover and bake at 350ºF for 25 to 30 minutes or until peppers are tender and filling is hot.
Dorothy Martin, Conestoga – Finalist
Sweet Green Tomato Bars
Serves 24
4 c Green Tomatoes – finely chopped
2 c Brown Sugar – packed, divided
2 T Lemon Juice
1 tsp Lemon Extract
¾ c Butter – softened
1 ½ c Flour
½ tsp Baking Soda
½ tsp Salt
2 c Oats – rolled
½ c Walnuts – chopped
Drain tomatoes on paper towels for 10 minutes. In saucepan, combine tomatoes, 1 cup brown sugar and the lemon juice. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat and stir in the lemon extract. Set aside. In a mixing bowl, cream the butter and remaining sugar. Add flour, baking soda and salt. Mix well. Stir in the oats and nuts. Press 2 ½ cups on the bottom of a greased 9” x 13” baking pan. Spread the tomato mixture over the crust. Crumble the remaining oat mixture on the top. Bake at 375ºF for 30 to 35 minutes, or until golden brown. Cool, cut into squares and serve.
Debra Martin, Conestoga – Finalist
Pepper Dip
Serves 20
2 Green Peppers – medium-sized, chopped
1 Red Pepper – medium-sized, chopped
1 Yellow Pepper – medium-sized, chopped\
½ lb Zucchini – chopped
4 T Olive Oil
4 T Red Wine Vinegar
1 c Black Olives – pitted, coarsely chopped
2 Tomatoes – large, chopped
2 T Parsley – fresh, chopped
12 oz Artichoke Hearts – marinated, drained
5 clove Garlic – chopped
Salt – to taste
Pepper – to taste
4-6 oz Feta Cheese – crumbled
Combine the peppers, zucchini, olive oil, vinegar, olives, tomatoes, parsley, artichoke hearts, garlic, salt, pepper and feta cheese in a large bowl. Mix well. Serve with baguettes or tortilla chips.
Alicia Knab, Hollidaysburg – Finalist