Summer Recipes

I got to try out some new recipes this summer, as I searched for ways to incorporate our garden harvest into our meals. Here are some examples:

How to Cook a Pumpkin:

(Apparently, all pumpkins are edible, some just taste better than others due to texture. If you want to try cooking your own, you can research which are the best to buy or just use whatever you have and see how it tastes. Ours turned out great!)

1) Cut the pumpkin in half, and scoop out the seeds and pulp.
2) Place flesh side down into a baking dish or pan, and surround with water up to 1/2 inch depth.
3) Bake at 450 degrees for 45-60 minutes, until you can easily pierce the skin with a fork.
4) Scoop out the cooked flesh, and puree in a blender or food processor. Refrigerate puree or freeze for later use!

Crustless Pumpkin Pie:

1 cup brown sugar
1 tsp cinnamon
1 1/2 cups cooked pumpkin
1/8 tsp nutmeg
1/2 tsp salt
1 tsp ginger
1/8 tsp cloves
1/2 tsp vanilla
2 eggs
1 1/2 cups milk
1 tbsp cornstarch

1) Mix sugar, ginger, nutmeg, cloves, cinnamon and salt.
2) Add pumpkin and vanilla and mix thoroughly.
3) Separately, beat eggs, then add to the mixture.
4) Add milk and cornstarch and mix.
5) Pour into a greased dish, with or without pastry shell.
6) Sprinkle nutmeg on top.

Bake at 400 degrees for 10 minutes. Reduce heat to 350 or 325 according to your oven for about 45 minutes. Knife in the center should come out clean.

Chocolate Pumpkin Cake:

1 pkg chocolate cake mix
2 cups cooked pumpkin
2 eggs
2 tbsp vegetable oil (or applesauce)
1 container of cream cheese frosting

In large bowl combine the cake mix, pumpkin, egg and oil at medium speed. Pour into a greased 13X9 in dish and spread evenly. Bake at 350 degrees for 35-40 minutes. Let cool, then top with frosting!

Homemade Calzones:

(A fun and YUMMY way to use our garden tomatoes!)

1 pkg thin crust refrigerated pizza dough
1/2 lb cooked ground beef
diced tomatoes
shredded mozzarella cheese
Italian seasoning to taste

1) Spread thin crust dough over a baking sheet as if preparing rectangular pizza, and cut into 6 smaller rectangular pieces of dough. (Cut once down the middle, short-ways. Then cut three times the length of the dough, long-ways.)
2) Evenly distribute ground beef amongst 6 pieces of dough. Spoon ground beef onto one end of the dough piece (Not in the middle. Dough will be folded over later.)
3) Top with shredded cheese and freshly diced tomatoes. Sprinkle with Italian seasoning.
4) Fold dough over and use fingers to press top and bottom pieces of dough to seal.

Bake at 425 degrees for 10 minutes. Makes 6 personal-sized calzones!

Vegetable Beef Soup:

(I usually brown 1 lb of ground beef at a time, so this dish is a perfect follow-up to the Calzones later in the week, as it uses 1/2 lb ground beef.)

1 can diced Italian-styled tomatoes
1 can creamed corn
1 can Veg-all mixed vegetables, drained
1 can beef broth
1/2 lb cooked ground beef

Combine all ingredients and simmer on the stove until heated through! About 6 servings.