Vegetable Recipes

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