Apples August 15 – November 1
Fall Raspberries August 15 – October 1
Spinach August 15 – October 22
Winter Squash August 15 – November 15
Table Grapes August 20 – October 15
Apple Dumpling Cake
– submitted by Rose Kuner
3 lbs. apples, peeled, cored and sliced
2 cups all purpose flour
1 ½ cups white sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 cup vegetable oil
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Lightly grease a 9 X 13 inch pan and place sliced apples in baking pan.
In medium bowl, mix together the flour, sugar, baking powder and salt. Stir in eggs and oil, pack on top apples. Sprinkle with cinnamon.
Bake in preheated oven for 40 to 45 minutes, or until topping is puffed and golden brown.
Did You Know… apples turn lettuce brown and carrots bitter if stored together in the refrigerator?
Eggplant Patrice
– submitted by Leslee A. Marshall
1 small eggplant
4 medium tomatoes, sliced
2 medium green peppers, chopped
2 medium onions, chopped
seasonings (sugar, salt, pepper, garlic salt to taste)
1 cup sharp shredded cheddar cheese
Slice unpeeled eggplant about ¼ inch thick. Place layer of eggplant in large casserole.
Add a layer of sliced tomatoes. Fill spaces in between with chopped peppers and onions. Sprinkle lightly with each of the seasonings and add a layer of cheese.
Repeat till casserole is heaped high (there is considerable shrinkage during cooking).
Cover, bake at 400 degrees till steaming – about ½ hour.
Uncover, reduce heat to 350 degrees and cook till eggplant is tender and sauce is thick and golden, about ¾ hour.
Did You Know… Glass pie plates work the best. Remember to prick unbaked pie crust prior to baking – except when baking filling in crust.
Butternut Squash Soup
– submitted by Ethel Cecil
2 ½ lbs. butternut squash, halved, seeded, peeled & cubed
2 cups leeks, chopped
2 Granny Smith apples, peeled, cored and diced
30 oz. chicken broth
1 cup water
seasoned salt and white pepper to taste
garnish with freshly ground nutmeg and sour cream
Combine squash, leeks, apples, broth and water in a 4 quart slow cooker. Cover and cook on low for 6 to 7 hours or until squash and leeks are tender.
Increase temperature to high heat.
Carefully puree the hot soup, in 3 or 4 batches, in a food processor or blender until smooth. Return the pureed soup to the slow cooker. Season with salt and pepper.
Cover and continue to cook on high heat an additional 30 minutes.
Garnish with nutmeg and sour cream. Serves 8.
We take no responsibility for errors or omissions. All efforts have been made to assure that every recipe is complete and we hope you enjoy preparing these for your family.