Most gardens are in full production mode delivering great produce to growers. If you’re still looking for some great recipes then do I have some tasty suggestions for you.
▪ 1 qt. fresh strawberries
▪ 1 c. sugar
▪ 1 c. sour cream
▪ 1/3 c. water
▪ 1 T. balsamic vinegar
▪ 1 tsp. basil
1. Wash and stem strawberries.
2. Dry and purée.
3. Add sugar, sour cream, water, basil and balsamic vinegar.
4. Heat mixture over low heat, stirring constantly until barely simmering. Do not allow to boil.
5. Serve hot or cold.
Serves 6 to 8.
Serve chilled before a hot meal and hot if the main course is a cold salad.
Donna Motley, Favorites from our Table Quilter's Guild of Parker County
▪ 1 can whole kernel corn, drained
▪ 1 can black or Ranch beans, rinsed and drained
▪ 1 T. chopped fresh cilantro
▪ 1 medium tomato, seeded and cut into 1-inch chunks
▪ 1 T. fresh lime juice
▪ 1/2 tsp. sugar
▪ 1/2 tsp. salt
1. Mix all ingredients in a large bowl.
Serve with chips or as a side dish.
Beverly Mahon, Feeding the Flock North Side Baptist Church
Pizza Pasta Salad
▪ 8-oz. pkg. spiral pasta
▪ 1 small red onion, diced
▪ 3 large tomatoes, diced
▪ 1/2 c. canola oil
▪ 1/4 c. vinegar
▪ 1 lb. mozzarella, finely cubed
▪ Parmesan cheese to taste
▪ 1 (15-oz.) can black olives, sliced
▪ 1 tsp. oregano
▪ 1 to 2 tsp. salt
▪ 1/4 tsp. pepper
▪ Garlic powder to taste
▪ Herb croutons
1. Cook pasta according to package.
2. Drain and rinse with cold water.
3. Mix all ingredients together except croutons. Toss well and chill.
4. Just before serving, toss in croutons.
Sandi Tuttle, Feeding the Flock North Side Baptist Church
▪ 12 Fresh Jalapenos
▪ Bag of Colby Jack Cheese (shredded)
▪ 12 slices Bacon (thick cut)
▪ 12 Wooden Toothpicks
1. Cut the ends off the jalapeños and core out the insides, rinse with cold water.
2. Fill each jalapeño full with grated cheese.
3. Wrap each jalapeño with bacon going over the top and around the sides and secure with toothpick.
4. Place in an upright holder and place on the grill for about 20 minutes.
5. Bacon will be cooked and cheese inside will be melted. Serve with ranch dressing.
Windi Field, Just Us Cowgirls Cookbook Brazos Trails Cowgirls Cookbook
Monty and Linda's Stuffed Peppers
▪ 10 mini sweet peppers (yellow, red or orange)
▪ 1 lb. sausage
▪ 1 (8-oz.) tub Philadelphia cream cheese
▪ 1 to 2 T. pine nuts, chopped (or whatever you have)
▪ Rind from zucchini squash (or some other vegetable or fruit)
▪ 1/2 T. onion powder to taste
▪ 3/4 c. cheddar cheese
▪ 1/4 tsp. chipotle seasoning to taste
1. Brown sausage and mix cream cheese, pine nuts, rind, onion powder, cheddar cheese and chipotle seasoning together.
2. Cut peppers in half and stuff with sausage mixture.
3. Bake at 325 degrees for 8 to 10 minutes.
Linda Rodgers, Favorites from our Table Quilter's Guild of Parker County
▪ 1 bag shredded slaw mix
▪ 1 can Mexican corn
▪ 1/4 red onion
▪ 1 fresh jalapeño, chopped
▪ 1 T. fresh cilantro
▪ Red bell pepper for color
▪ 1 tsp. cumin
▪ Spicy Ranch dressing
▪ 1 c. grated cheddar cheese
1. Mix all the above ingredients.
2. Toss with Spicy Ranch dressing (1/2 to 1 cup dressing).
Janine Williams, Feeding the Flock North Side Baptist Church