A Gardeners Forum Forums Willy's Place Members Favorite Recipes Does anyone have recipes for food from your garden??

Jiffy has got my mouth watering with her squirrel gravy... :p

I still like my strawberry pie and whip cream though... I'll have to go sneak into Bill's garden and steal some ripe ones tonight

Send those squirrels to me. My aunt makes Squirrel Mulligan Stew..Its so good....
Hey i got plenty cucumber and Squash if anyone want come Texas to get..

Bob do you have cherry trees? I have a mean cherry pie recipe..

TxWildflower,

I have a cherry "pit" tree.

It never gets past the peach colored hue on the berries, because the birds strip it clean. And all I'm left with is pits on the stems. I think it's a sour tree, but I've never tasted one ripe, so I don't know. My father~in~law keeps saying he's going to get me a net but we never do it!!!

It is fun to watch them eat though.
Weezie

BigBoy,
Hey ,that sound good i'll have to try that..I've got squash ,cucumbers,bell peppers and hot pepper..Think i might need to add some (zuccini ) < did i spell right?lol Think i'll mix all that together for stir fry sounds good..

Here's my homemade salsa,
Feel free to alter to your own tastes!!!
(It's a raw salsa, nothings' cooked. Well, just one thing because it ended up tasting better to me with it cooked. But you can leave it raw if it's your preference or cook it all to render it down.)?

And the measurements are NOT AN EXACT SCIENCE
Only a ball park idea of amounts of ingredients.

2 medium size Celebrity type tomatoes,
1 Roma tomato
1/2 Green Bell pepper, cooked for a couple of minutes in the micro, just to soften the pepper.
(cook in Hunts tomato sauce and a bit of water)
1 Jalapeno pepper.
(I like 1/2 cooked and 1/2 raw for taste and effects).
1 tbl. sp. Lemon Juice
1 tbl. sp. Vinegar
1 pinch of fine black pepper
splash or dash of Franks Red Hot
dash or shake or garlic powder.
And I like a splash of Hunt's Tomato Sauce
in it just to thicken it and add some more juice because I like the juice.
Add some Tostito or Chi~Chi's Taco chips!!!
Yummmmmmmmmmmmmmmm!!!!!!!!!!!!!
Now, if you don't like hot spicy foods, eliminate the Jalapeno....
You really have to play with the recipe according to people's tastes.
I like spicy, hot things, everything!!!.....
Other's may not!
(Whhimmmppss!!)LOL!!!!!!
Weezie

Weezie,
My dad has cherry trees in Ala. The net works very well.If you can't drape over the top tree try to cover as much of the tree as u can..My dads cherry tree was a little tart but they made very good cherry pies.
We had some black berry vines the berries was as big as yout thumb..We had to us that net on then too .Cause the birds truely love them..Wish u luck on the "Pit " trees.. Tell those birds to at least say YOU one to try..lol :p

Weezie,
That salsa sounds good..Have to give that one a try..I love hot spicey..Not so hot your lips on fire..lol I made some salsa one year from all the tomatoes and peppers in my garden it was so good..Lost my recipe. I had so much canned salsa i was giving it away as a gift..But everyone loved it..It kept for years too.

Raining here again...
Anne, no, i don't have cherry trees, but i'm sure your cherry pie recipe is delicious! :p

TxWildflower- cucumber can overwhelm so go easy on it in this mixture. If you are hungry for some meat, add some cooked sliced chicken breast or pork or whatever. Tomatoes which are peeled can be added as can be left over celery or whatever else happens to be lurking in the fridge. I throw in mushrooms and water chestnuts and garlic, too. The trick is very hot and brief so the veggies are hot and yet slightly crisp (but everything is good even if cooked til soft so don't worry about it). Don't be afraid to experiment.

BigBoy ,
Gosh that sounds so good..Tell ya what cook some and send it to Texas. Does it matter what kind red wine? I can see me now BigBoy dash wine a taste for me.. :p By time its ready i be out..lol

It's gettin' onto blackberry picking time. Hopefully this recipe will ease your mind as to what to do with you bucket of berries. This is best made with small tart blackberries instead of the big sweet ones.

Blackberry Chiffon Pie.

1 Pint of Blackberries.
1/2 Cup of Brown Sugar.
1 envelope of Knox Gelatine.
Juice from some crushed berries and a bit of water to make about 1/4 cup of liquid.
1 Tablespoon of Lemon Juice.
Dash of salt.
2 Egg Whites.
1/4 Cup of Brown Sugar.
1/2 Cup of Whipping Cream. (Not the Non-Dairy stuff)
1 9" pie shell, baked.


First thing I do is bake the pie shell and let it cool.

Take about a 1/4 of the berries and mash them slightly with a fork so the juice bleeds out. Then strain the mashed berries from the liquid and returning the berries to the rest of the whole berries and putting the juice in a measuring cup.
Then add the 1/2 cup of brown sugar to the berries and mix them up. The sugar will dissolve while you do other things.

Add enough water to the blackberry juice to make 1/4 cup of liquid.
Add the Gelatine to the liquid to soften and dissolve over low heat. When dissolved remove from heat and let cool.

When the liquid has cooled, add the blackberries, lemon juice, and a dash of salt.
Chill, stirring occasionally until partially set.

Beat the Egg Whites till they begin to peak, then gradually add the 1/4 cup of Brown Sugar. Beat till Stiff.
Blend this into the berry mixture.

In the same bowl you beat the egg whites in, Beat the whipping cream till firm. Fold into the berry mixture.

Dump the stuff into the pre-baked and cooled pie shell. It'll mound up pretty nice. If it doesn't, everyone will know the baker was sampaling.

Put in the fidge and let cool and set.

The Blackberries can be substituded for any berries.
Strawberries, Blueberries, Raspberries, any berry.
I've even used it with friut like cherries and necterines.

I use the brown sugar because of it's subtle sweetness. It doesn't over power the blackberry's tartness. If using sweet black berries, ease back on the sugar a bit.

Don't be suprised if you find yourself heading back out to the toolies with your bucket.

UV428,
Where did you ever find that recipe??

YUMMMMMMMMMMMMMMM, sounds excellant!!!!!!

I'll have to try that, I have strawberries and cherries coming, and wild raspberries.
And I just planted an elderberry bush!!!

Okay here is a really quick recipe I got from my cousin in Iowa. I take this to all my gardening functions now.

CORNY COLESLAW
5 C. shredded cabbage
1 1/2 C. whole kernel corn
2 Tbsp. finely chopped onion
1/2 C. sour cream
1/2 C. Mayonnaise
2 Tbsp. Sugar
2 Tbsp. Lemon juice
1 tsp. prepared mustard
1/2 tsp. salt
Refrigerate for 1 hour, then stir in peanuts just before serving
1/2 Cup chopped peanuts (I like a little more), I sprinkle a few on top as well

Really quick recipe and leftovers the next day still taste good.
Catlover

Hi Weezie.
I found a recipe for coffee chiffon pie in a 1907 or 1912 cookbook. I'm not a collector of old books but I do peruse through them and if my trigger is tripped by at least one recipe, I get the book.

I've altered the recipe quite a bit after loosing my taste for coffee chiffon pie.
I love those old recipes. Full taste, and a full waist.

Usually I make about six 14 inch pies at once so I don't have to spend a lot of time in the kitchen over a hot stove.
Better over a cool piece of pie.

Hope you like it.

Oh, I saw you mention about your pit tree. You can purchase a mesh netting that will cover your tree, providing it's not huge, and the light and breeze still gets in and the birds don't. Just an idea.

Gee! some great sounding recipes here. I can hardly wait to try the blackberry pie; but will have to do that when I have company so I can limit myself to only one serving....

Tam,
(I like that name, it's quick to write.)LOL

Do you make desserts,
familiar in the kitchen?

All of my recipes are oh, gee, that's sounds good let's try that with this..
So, I'm rotten with an actual recipe.)
I'll post over in the recipe...All of us get in tangents and we get to talking about this and that and I forget what I'm talking about
The one in particular that I'm thinking about is a Frookie Cookie..................
Have you ever saw that brand of cookie where you live???
It's for diabetics, calorie and fat content counter.........
But the initial idea of it is you take a certain amount of the cookies, put it in a blender or chopper and crunch up the cookies. The object is that it makes a crust when you take all that out and put it in a pie pan...... It's the shell of your dessert.
Then you take a non~sugar type pudding, or filling of your choice......... Some are no cooking, just refrigerate..............
I will look some up...
Alot of times, I use applesauce to sweeten a cookie recipe. (it thicken's up banana nut bread,)
I'll send you some recipes tomorrow!!! I can't find any recipes for the brand. I know there's recipes on the label or packaging.
I'll post tomorrow, I'm pooped!!

There has to be more to do with carrots than;
Steaming, glazing, souping, munching,,,,

From out of the garden, stepeths,,,
The Carrot Cake.


I've had this recipe since I was a kid.

I did plant some small very sweet carrots this year amongst my flowers and this is what I did with them the other day.

---------
This makes one 9x13 cassarole dish full of carrot cake.

Carrot Cake with Cream Cheese Frosting.

1 1/2 Cups Oil.
2 Cups Brown Sugar
3 Eggs
2 teaspoons Vanilla
10 oz of flour
2 teaspoons of cinnamon
2 teaspoons of baking soda
1 teaspoon of salt
7 1/2 oz of grated carrots
7 oz of shredded coconut
20 oz can of drained pineapple, crushed.
1 Cup Nuts
3 teaspoons of finely chopped orange rind.

Mix Oil, Sugar, Eggs & Vanilla

Mix Flour, Cinnamon, Soda and Salt.
Add to the oil mix.

Add the rest. (not the pineapple juice, drink it)

Pour in greased or sprayed 9x13 dish.

350° @ 55 - 60 minutes.


Cream Cheese Frosting.

8 oz Cream Cheese
1/2 Cup Butter
16 oz of powdered sugar
1 teaspoon of Vanilla
1 Cup Nuts (optional)

Place Cheese & Butter in bowl and beat till mixed well and smooth.
Add the sugar slowly.
When incorporated, add the van & nuts.

Keep the cake at room temp. It's best the second day, even better the third.
It's very moist and filling.

I absolutely LOVE carrot cake!!!
Yummmmmmmmmmmmm!!!
The cream cheese frosting is the best!!!

And at Christmas time we put that on some of our christmas cookies.......

Thanks for the mouth waterin'!!!!!!!!!

Ahh, christmas cookies.
Ya know, I rarely endulge like that anymore. Living alone, well, it just isn't the same having cookies and milk alone.

Here's another one for zucchini,
(remember, some of my recipes are I make up so, if you like something...keep it, if you don't like as much only put in half and if you like it alot, double it to your own tastes)

*Large frying pan..
*1 Big Zuchinni..
I would take the biggest one I have,
(and I know some only like the small,
so take 2 or 3 according to the size you like.) Or as many as needed for amount of
people to eat.
*Onion...
*Robusto Italian Style Dressing.
*Garlic ~fresh~
*Hunts Tomato sauce


First take the onion and robusto
fry up onion in the robusto,
(I personally like to leave them in rings and cook that way in one circle and flip carefully.)
carmilize a bit for better flavor but watch as it may burn a bit???)
I personally take them out....when more than partially done. leave in circle mode)

Zuchinni
I would take the biggest one I have,
(and I know some only like the small,
so take 2 or 3)
carmilize also for a bit for better flavor to them as well, but again with the robusto watch as it may burn a bit???)
Depending on whether they are fresh from garden or grocery store, depends on how long you cook them, usually the fresh ones you cook less...
Add fresh garlic, freshly pressed...stir
add tomato sauce (as much or as little as you like) Let cook a bit more,
And serve....

Then put in your onions and stir a bit.
Make sure the tomato sauce covers onion cook a bit....
Again, if you like your veggies crisper, don't cook as long in between adding ingredients, if you do, put a cover over to steam a bit??


You can also cook it the same way and omit the tomato sauce and just eat with the Italian Dressing.


Also use other Italian Dressings and
you'll see the flavors of the dish
change a bit...........................

Also can be done with yellow squash too!!!

Happy Zucchinning!!!

flower,
Those are alot of salsa!!!!!!
Wow, I will love reading up on them come salsa time.
I've always wanted to try something with black beanstoo!!!
Weezie

ZUCCHINI "APPLE PIE"

4 Cups (cooked) Zucchini
2 tbl spoon of lemon juice
Dash Salt
Mix in Bowl:
1 1/4 cups sugar
1 1/2 tsp cinnamin
1 1/2 tsp cream of tartar
3 tbl sp flour
Dash of nutmeg
Cook zucchini until tender.
About 3~5 minutes
drain and add lemon juice and salt.
Pour into flour mixture and stir.
Pour into unbaked pie shell,
dot with butter.
Cover with top crust.
Bake at 400 degrees fpr 40 minutes or until crust is gloden brown.


(slice zucchini length wise, scoop seeds out.
Peel and slice in 1/2 again.

Is this close to your wife's Bunny?

Weezie

Alright,
Here comes another zucchini recipe!!!
(Trust me, when you grow zucchini you need to find alot of recipes for them, they blow up over night!!!!!)

Again, none of my recipes are exact science.
please feel free to add or subtract what you like or dislike.

Ingredients,
Zucchini ( 1 small one for one serving, etc.)
Onion (1 large one, sliced in rings)
Kraft Zesty Italian stle salad dressing.
(Use the one you like if this one
is not appealing, but I use
several and this one worked in
this recipe)
Can of Hunts Tomato Sauce
Garlic (use as many as your tongue likes.)
(my father~in~law just suggested
elephant garlic, sweeter, milder
taste, but large cloves, I used
the whole large clove because I
like the garlic.)
fine ground pepper to taste.

First get pan hot, then squeeze in the kraft, to cover bottom of pan, you cut the onion up in rings, leave them in rings in the pan.
And you have to carmelize the onions.
*high heat, to brown or slightly burn onion to bring out it's sweetness, watch pan and dressing as it can burn and splatter. Takes a few tries, but it's worth the way to do it)
Take those out so you don't over cook them.
Next is the zucchini, leave skin on or peel your preference.
Carmelize the same way,
add a little more Kraft dressing to the pan, slice the zucchini, high heat brown zucchini,
Depending on where you get your zucchini from, FRESH only takes a very few minutes to cook, (store boughten over the winter may take a bit longer>??) I like a softer veggie but you might like a crisper one, again all it takes is your preference.
Squeeze in freshly pressed garlic, (if you like from a jar, substitute that instead)
DON'T BURN GARLIC!
Add tomato sauce (say a 1/4 cup, add to your taste. I think I used a 1/3 of the can last night.)
pepper to taste. (I don't use any salt, because there is enough in the tomato sauce and dressing)
Then re~add your onions, stir in as you like and EAT!!!!

Hope that it is good for you!!!!!!!!
Weezie
*Also a foot note, I personally don't like to EAT cooked onions, but I have to have them in this recipe for the zucchini to taste right, so, try it as is and then alter to taste.

U can get the main ingredients for this recipe straight of the garden...
http://www.exoticmeats.com/recipes/079.html

Hello,
One of my friends has a recipe for stuffed zucchini. It's not an exact recipe as her father just made it up one day, but here goes:
Ingredients: Italian zucchinis, parmesean cheese, mozzeralla cheese, tomoatoes, and salt and pepper for flavor.

Cut zucchinis in half length-wise, gut zucchini and place zucchini guts (yes that's the technical word, apparently) in a bowl. Mix with shredded mozzeralla cheese, permesean cheese and salt/pepper as needed. Place mix on gutted zuchinnis and place tomato slices on top. Sprinkle both cheeses on top of tomato slices and bake at 325 until golden brown (usually 20 minutes).

Okay, that was just a rough recipe so good luck with that.

P.S. The extent of my cooking skills ends at toast, so sorry if it's rough around the edges-and my friend was too scared to log on and put the recipe up herself.