Farm to Fork Receipes
Recipes
Sausage Stuffed Squash (nutrition info):
6 Alabama Summer Squash
1 lb. Hot or Mild Sausage (preferably made in AL such as Kelleys, Deans, Conecuh or Zeigler)
¼ cup chopped onions
¾ cup bread crumbs
1 cup sharp cheddar cheese
1 T oregano
1 T thyme
1 T basil
Preheat oven to 400 degrees. Boil squash until softened and then cut in half lengthwise and remove seeds from each half. Or, cut in half and remove seeds first, then cook shells gently in 1 T hot olive oil in a covered skillet over medium-low heat. Turn shells once, cooking ~3 minutes on each side or just until tender. Transfer to a rack, cool and pat dry with a paper towel.
Brown the sausage in a skillet, along with onions, and drain. Then mix in bread crumbs, cheese and herbs.
Fill squash shells and bake in oven for 15 minutes. Also may want to add a sprinkle of cheese on top and broil for the last minute.
Skillet Zucchini with Chopped Tomatoes (nutrition info):
1 tsp. soft margarine
2 small onions, chopped
4 small (~6 inch) Zucchini, thinly sliced
2 medium tomatoes, chopped
Freshly ground pepper
In a large nonstick skillet, melt margarine over medium heat; add onions and cook, stirring until softened. Add zucchini and cook for 2 minutes. Add tomatoes and cook for 3 to 5 minutes or until zucchini is tender-crisp. Season to taste with pepper.
Makes 4 Servings
Peach Cobbler (nutrition info):
6 cups AL peaches ½ cup unsifted all purpose flour
1 T lemon juice ½ tsp. baking powder
¼ cup brown sugar, packed ¼ tsp. salt
1 ½ T cornstarch 2 T butter
½ cup water 1 large egg
½ cup granulated sugar
Heat oven to 400 degrees. Lightly grease a 2 qt. casserole dish. Place peaches in casserole. Stir in lemon juice. In 1 qt. saucepan, stir together brown sugar and cornstarch. Gradually add the water, stirring until cornstarch is dissolved. Cook over medium heat stirring constantly until sauce has thickened (about 5 minutes). Pour sauce over peaches in casserole. Set aside 1 tsp. graduated sugar.
TOPPING FOR PEACH COBBLER:
In medium-size bowl, stir together remaining sugar, flour, baking powder, and salt. Using a wooden spoon, stir in butter and egg until a soft dough forms. Drop spoonfuls onto peach mixture. Topping will spread as it cooks. Sprinkle with reserved 1 tsp. sugar. Bake 40 to 45 minutes or until brown. Cool slightly on wire rack. Sprinkle with additional sugar.
