New Life CSA

Shaffer Family Farm

Certified Organic Community Supported Agriculture

Turnip Puff

3 cups turnips, peeled and cut into ½ inch cubes

¾ cup thinly sliced carrots

¼ cup chopped onion

2 Tbsp butter

½ tsp salt

¼ tsp pepper

1/8 tsp nutmeg

1/3 cup bread crumbs

2 slightly beaten eggs

Lightly grease a 1 quart casserole dish.  Cook turnips, carrots, and onion, covered in a small amount of boiling water about 12 minutes, or until very tender; drain.  Add butter, salt, pepper & nutmeg to vegetables.  Mash with a potato masher.  Add bread crumbs and eggs.  Mash until smooth.

Put vegetable mixture in casserole dish.  Bake, uncovered, at 375* for 35-40 minutes or till knife inserted comes out clean.  Makes 4-6 servings.

Broccoli and Chicken Alfredo

8 oz. linguine

1 cup broccoli florets

2 Tbsp. butter

1 lb. chicken, cut into 1 ½” pieces

1 can cream of mushroom soup

½ cup milk

½ cup grated parmesan cheese

Black pepper

Put linguine in a pot of boiling water.  Add broccoli for the last 4 minutes of cooking time.  Drain well.

Heat butter in a skillet.  Cook chicken in the butter.

Stir milk, soup, cheese, pepper and linguine mixture into skillet.  Cook until mixture is hot and bubbling.

 

Broccoli and Spaghetti

Cook spaghetti in boiling water.  Add broccoli florets and cook 3 more minutes.  Drain.  Add a half stick of butter and top with ¼ cup parmesan cheese.

 

Broccoli and Corn Casserole

1 stick melted butter

1 cup croutons

3 cups broccoli florets

1 can creamed corn

1 egg

Chopped onion

Salt and pepper

Soak croutons in melted butter

In a casserole dish, combine all other ingredients.  Stir in ½ of the crouton mixture.  Top with remaining croutons.

Bake at 350 for 30 minutes, or 45 minutes if doubled to make a 9x13 dish.

We often buy the Broccoli Soup mix in the produce section of the store.  We serve it over a baked potato. 

Zucchini Soup

1 lb sweet Italian sausage

2 cups celery

2 lbs zucchini

1 cup onion

28 oz. tomatoes

2 tsp salt

2 tsp oregano

2 peppers

½ tsp basil

¼ tsp garlic

Brown sausage in a 4 qt pot.  Add all other ingredients, chopped up, and simmer 30 minutes.

 

Mock Apple Crisp (Zucchini Crisp)

8 cups zucchini, chopped

¾ cup lemon juice

¾ cup sugar

2 tsp cinnamon

1 tsp nutmeg (we just add another tsp of cinnamon)

Preheat oven to 375*.  Mix add ingredients in a large bowl.  Pour mix into a greased 13x9” baking dish. 

1 1/3 cup brown sugar

1 cup old fashioned oats

1 cup flour

2/3 cup butter

Combine these ingredients in a bowl.  Cut in butter until crumbly.  Sprinkle over the zucchini mixture.  Bake for 45-50 minutes, until zucchini is tender.

 

GREEN BEAN IDEAS

Sherry Cream Sauce

½ C sliced fresh mushrooms

¼ C chopped onion

Garlic, salt, pepper to taste

1 Tbsp butter

¼ C beef broth

¼ C cream or milk

2 Tbsp sherry or white wine

Corn starch for thickening

 

Cook the mushrooms, onion, and spices in the butter.  Add the broth and milk.  Mix up about a Tbsp of corn starch in water and add to mixture; stir until thick.  Add sherry and cook until bubbly.

We pour this sauce over cooked green beans, rice, meat, everything!  But it is exceptional over the beans.

ZUCCHINI IDEAS

Chicken and Zucchini Casserole

6 C Chopped Zucchini                               1 Lg. onion

1 can cream of mushroom soup   1 C sour cream  

1 C grated carrots                                     2 C cooked, cut chicken

1 C butter                                                  12 oz pkg. stuffing mix

Parboil zucchini, carrots, and onions 5 min.  Drain well.  Add sour cream, soup and chicken.  Mix well. 

In a separate boil, mix melted butter and stuffing.  Pat ½ of the stuffing into the bottom of a 9x13 pan.  Add chicken mixture.  Top with remaining stuffing. 

Bake at 350* for 20-30 minutes.

Stuffed Zucchini

1 Lg. zucchini

1 lb. ground beef, browned (may be mixed with cooked rice)

1 jar spaghetti sauce

5 slices cheese

 

Slice zucchini long ways.  Scoop seeds out.  Pile beef into the middle of zucchini.  Top with spaghetti sauce and other toppings if desired.  Cook at 350* for 1 hr.  Place cheese on top to melt.

Zucchini Appetizers

3 C very thinly sliced zucchini      1 C Bisquick

½ C chopped onion                                  ½ C grated Parmesan cheese

½ C grated cheddar, reserve ¼ C           2 T parsley, fresh

½ t oregano                                              pepper

1 clove minced garlic                                ½ C vegetable oil

4 eggs, slightly beaten

 

Coat 9x13 pan with Pam.  Put all ingredients into a large bowl and mix with a spoon.  Spread evenly in pan.  Bake at 350* for 20 minutes.  Put reserved cheese on top.  Bake until golden brown, about 10 minutes.  Cool and cut into pieces

Zucchini Casserole

20 oz. zucchini, cut up and boiled about 6 minutes.  Drain.

1 lg. onion, browned in 1 stick of butter. 

2  grated carrots, added to onions. 

1 can cream of mushroom soup, and 1 cup sour cream.  Mix with onions and carrots.

Mix in cooked zucchini. 

Mix in 1 box of stuffing mix.

Bake at 325* for ½ hour.

 

Zucchini Mock Crab Cakes

2 C grated zucchini

1 medium onion, grated

¼ tsp Old Bay seasoning

Pepper

1 egg, beaten

1 - 1 ½ C cracker crumbs

 

Mix well, shape into cakes and fry in oil until golden brown.