Bringing garden bounty to the table

Wisconsin State Farmer
Fresh tomatoes from the garden can compliment any meal.

Beef and Tomato skillet

Tomato juice flavors this meal made in a skillet

1/2 pound egg noodles (uncooked)

1 pound lean ground beef (can also use ground turkey)

1 onion (chopped)

1 green pepper (chopped)

3/4 cup cheddar cheese reduced fat (shredded)

1 1/2 cups tomato juice

2 cups corn (frozen, thawed, can also use canned corn)

Cook egg noodles according to package directions. Drain well. In a medium skillet, cook beef until no longer pink and cooked through. Add onions and peppers and cook until soft, about 5 minutes. Stir in tomato juice, corn, and cooked noodles, and cook until heated through. Sprinkle with cheese and cook until cheese is melted. Makes: 6 servings.

Recipe adapted from SNAP-ED Connection Recipe Finder

Fill your home with the delicious aroma of baked apples when cooking this dish.

Baked Apples and Sweet Potatoes

Fill your home with the delicious aroma of baked apples when cooking this dish.

5 sweet potatoes (cooked)

4 apples

1/2 c. brown sugar

1/2 t. salt

1/4 c. margarine (or butter)*

1 t. nutmeg (or the same amount of cinnamon)

1/4 c. hot water

2 T. honey

Boil sweet potatoes in water until they are almost tender. After the sweet potatoes cool, peel and slice them. Peel the apples. Remove the cores, and slice the apples. Preheat the oven to 400°F. Grease the casserole dish with butter or margarine. Put a layer of sweet potatoes on the bottom of the dish. Add a layer of apple slices. Add some sugar, salt, and tiny pieces of margarine or butter to the apple layer. Continue to layer sweet potatoes, apples, sugar/ salt. On the top layer of apples, sprinkle the rest of the brown sugar and magarine or butter pieces. Sprinkle the top layer with nutmeg or cinnamon. Mix the hot water and honey together. Pour the mix over the top layer. Bake entire dish for about 30 minutes or until apples are tender. Makes: 6 servings.

What's Cooking? USDA Mixing Bowl

Stuffed tomatoes

1 sm. onion

3 lg. tomatoes

1 c. bread crumbs (unseasoned)

2 t. parsley (dried)

2 t. basil (dried)

1/2 t. black pepper

1/4 t. garlic powder

1 T. vegetable oil

1/4 c. water (or more as needed)

Preheat the oven to 400 degrees. Peel the onion. Chop it into small pieces. Cut each tomato in half. Remove the part with the stem. Gently squeeze each tomato half over the sink to remove the seeds. Put the breadcrumbs into medium bowl. Add the spices and oil. Mix well, slowly adding water to moisten the crumbs. Use a spoon to press the crumb mixture into the tomato halves. Lightly oil a baking pan. Place the tomatoes on the pan, with the cut side up. Bake for 15-20 minutes, until the crumbs are browned and the tomatoes are soft. Makes 6 servings.

Note: If you don’t have a box of breadcrumbs, make your own. Toast 4 slices of bread. Crush with a rolling pin or the side of a jar to make breadcrumbs. If you don’t have breadcrumbs or bread, crush 3 cups of a flaked cereal instead.

Pennsylvania Nutrition Education Program

Here is a deliciously updated version of the classic green bean casserole.

Green Bean Mushroom Medley

Here is a deliciously updated version of the classic green bean casserole.

1 1/2 lb. green beans (fresh, cut into 1-inch lengths)

2 carrots (cut into thick strips)

3 T. olive oil

1 lg. onion, sliced

1 lb. fresh, sliced mushrooms

1 t. lemon pepper seasoning (or 1/2 t. lemon zest + 1/4 t. fine ground pepper + 1/4 t. salt

1/2 T. garlic salt

1/4 c. toasted, slivered almonds

Place green beans and carrots in 1 inch deep of boiling water. Cover, and cook until tender but still firm. Drain.. Add oil to heated skillet. Sauté onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, lemon pepper, and garlic salt. Cover, and cook for 5 minutes over medium heat.
Sprinkle almonds on top before serving. Serves 8.

What's Cooking? USDA Mixing Bowl