PUMPKIN FRITTERS

Pumpkin Fritters
- Makes 15 to 20 fritters

Ingredients:

1 1/2 cups fresh or canned pumpkin puree
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup grated Parmigiano-Reggiano cheese
1/4 cup finely chopped fresh flat-leaf parsley
Finely ground black pepper to taste
Olive oil, for frying

Procedure:
1. Place the pumpkin puree in a medium bowl. Lightly beat the eggs with a fork and stir them into the pumpkin with a wooden spoon or spatula. In another bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the puree mixture, along with the grated cheese, the parsley, and a pinch of black pepper. Use the wooden spoon or a fork to combine all the ingredients into a light batter; be careful not to overmix it.
2. Heat 1/2 inch olive oil in a heavy saute pan. Drop heaping tablespoons of the batter into the oil, flattening them slightly and turning them when they are golden brown. Fry in batches, cooking for about 2 minutes per side.
3. Drain the fritters on paper towels and serve hot.

EASY GREENS BAKE

EASY GREENS BAKE

A GREAT WAY TO USE THOSE GREENS!

*TRY DIFFERENT GREENS COMBINATIONS!

6 eggs, beaten
1 bunch (about 1 gallon) fresh greens (kale, collards, Swiss chard, spinach, etc.)
1 medium onion or shallots , minced
1/2 red bell pepper, chopped into 1/4 inch pieces (optional)
3 cloves garlic (or 1 stalk green garlic), minced
3/4 cup milk
2 cups finely shredded cheese of your choice
1/2 tsp pepper1 tsp salt, optional
1 Tbs olive oil

Preheat oven to 350 degrees.

Wash greens. Strip leaves from stalks. Chop stalks into 1/4 inch pieces and set aside. Chop greens into bite-sized pieces.
Bring a large pot of water to a boil. Add chopped stalks. Cook until almost tender (collard stalks take longer than spinach or Swiss chard - should take about 5-10 minutes).
Add chopped leaves and cook until tender (again, it varies with the greens, about 3-8 minutes.) Drain, then press with a fork to remove as much water as you can. (You can reserve the nutritious water and freeze for later use in soups).(you can double to amount of greens then put half in a freezer bag for use latter)
In the meantime, in a heavy skillet over medium heat, saute onions and peppers in olive oil until onions are translucent.
Add garlic, saute about 2 minutes more.
Mix all the ingredients together

(You can also throw everything (except eggs) in the food processor for a more uniform texture.then stir in eggs.)

Pour into a 9 x 13 greased pan. The mixture will be thick, and you may need to press it into the corners and smooth the top with a spoon.
( OR mix this up in a bowl and spoon it into regular or mini-muffin cups to make beautiful individual appetizers. kids love finger foods!)
I like to sprinkle a little parmesean cheese on top.
Bake for 25-35 minutes, until set in center.
Slice and serve warm or at room temperature.

Pumpkin Dip or Pumpkin Pudding

Now you need something special to do with the sweet meat of the pumpkin, which by the way, is one of those dynamic do good foods we need to partake of often.
This sweet pudding recipe can be used as a dip with very thin Ginger Snap cookies instead of a cracker. Thin,crisp chocolate cookies are also good!
Hope you will enjoy this delight !

(see below for more ideas!)

1 cup cream cheese
1 cup powdered sugar
1-15oz. can of pumpkin puree,fresh cooked,frozen or canned
1 teaspoon cinnamon
½ teaspoon ginger
1/8th teaspoon fresh ground nutmeg(optional but wonderful)

Mix until smooth, chill and enjoy.

OR: try on ice cream with a cookie crumble topping!
OR: try adding a little heavy cream to thin and use as a sauce over pound cake or pumpkin bundt cake, now make a cup of tea and enjoy!

PUMPKIN BARS WITH CREAM CHEESE FROSTING

2 C. FLOUR
2 t. BAKING SODA
1/2 t. SALT
2 t. CINNAMON
4 EGGS
2 C. SUGAR
2 C. PUMPKIN
1 C. OIL

CREAM SUGAR AND OIL TOGETHER
ADD EGGS AND PUMPKIN
MIX IN THE REST, MIX WELL
POUR ONTO GREASED JELLY ROLL PAN(LG.COOKIE SHEET WITH SIDES)
BAKE AT 350 FOR 20-25 MINUTES
TEST WITH TOOTH PICK AT ABOUT 18 MINUTES.SHOULD COME OUT CLEAN WHEN DONE.
COOL COMPLETELY ,THEN FROST!

***CREAM CHEESE FROSTING***

3 OUNCES CREAM CHEESE,SOFTENED
3/4 C. BUTTER,SOFTENED
MIX WELL
ADD 1 t. MILK OR CREAM
1 t. VANILLA
1 3/4 - 2 C. POWDERED SUGAR
BEAT UNTIL FLUFFY
SMOOTH ONTO TOP OF COOL PUMPKIN BARS
MAY DECORATE WITH PIECES OF NUTS OR SPRINKLE WITH CHOPPED NUTS.
CHILL IN FRIDGE TO SET FROSTING, THEN CUTS EASILY INTO BARS.
ENJOY!

ZUCCHINI FRITTATA

2 tbsp. salad oil 1 sm. onion,

finely chopped 1 clove garlic, minced or pressed

2 lg. Swiss chard leaves (including stems), coarsely chopped

1 med. zucchini, coarsely chopped

6 eggs

1/8 tsp. pepper

1/4 tsp. each dry basil & oregano leaves

1 c. (3 oz.) grated Parmesan cheese

Heat oil in large frying pan over medium high heat.

Add onion, garlic, chard and zucchini; cook, stirring occasionally until veggies are soft (about 5 minutes).

Remove from heat, cool slightly.

Beat eggs lightly with pepper, basil and oregano.

Stir in cheese and veggies.

Pour into greased 9" pie pan.

Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown.

Serve hot or at room temperature.

Makes 6 servings.

Eat hot or try this cold for a summer dinner treat!

LEMON SHERBET WATERMELON

A WONDERFUL TASTING MELON!

NEXT YEAR WE WILL GROW MANY NOW THAT WE KNOW THEY GROW EVEN IN A COOL SUMMER!

ENJOY!!!

ROASTED TOMATILLO SALSA

INGREDIENTS
1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled (I use a bit more =0))
4 fresh serrano peppers
1 bunch fresh cilantro

1/2 fresh lime, juiced
1/2 cup water, or as needed
salt and pepper to taste

DIRECTIONS
Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast peppers and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
Place peppers and tomatillos in a blender with the garlic,lime and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

thanks to eliana for this great recipe. we had it at our potluck on sunday and it was awesome!