Be a part of
the solution. Protect
our precious children.

Horseradish and Lettuce

HORSERADISH Chicken with Horseradish Bbq Sauce 6 lb chicken pieces 1/2 c fresh lemon juice 1/2 c ketchup 4 drops of hot pepper sauce salt and pepper 1 c butter 1/2 c cider vinegar 2 ts Worcestershire sauce 1/3 c prepared horseradish Combine all ingredients in a non aluminum sauce pan and bring just to a boil. Lower heat immediately and simmer 15 minutes. Makes about 1 1/2 cups. Lightly brush barbecue sauce on chicken. Do not let chicken burn while barbecuing. Roasted Beef with Horseradish Cream MARINADE: 1/4 c oil 2 tb cider vinegar 1 ts salt 1 ts pepper 1 tb prepared horseradish 1 ts garlic, minced 1/4 c chopped fresh parsley 3 1/2 lb beef chuck roast HORSERADISH CREAM: 1/2 c sour cream 1/2 c mayonnaise 1/4 ts salt 1/4 ts pepper 1 tb prepared horseradish 1 ts lemon juice 1 ts dijon mustard 1/4 c fresh parsley In dutch oven, stir together all marinade ingredients except roast. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate over- night. Heat oven to 350. Bake roast in marinade for 1 1/2 to 2 hours or unti roast is fork tender. Meanwhile, in small bowl, stir together all horseradish cream. Cover, refrigerate unti ready to serve. Serve over carved roast. Horseradish Cheese Spread 1 lb processed cheese, cut into cubes 1 c mayonnaise 1/2 c grated horseradish assorted crackers Melt cheese in the top of a double boiler or microwave. Stir in mayon- naise and horseradish. Pour into a small crock or ceramic bowl. Chill. Bacon Horseradish Dip 1 c mayonnaise 1/4 c bacon bits 1 c sour cream 1/4 c horseradish Stir all ingredients until well mixed. Cover, chill. Makes 2 cups. Salmon Steaks With Horseradish Crust 2 3/4-inch thick salmon steaks 2 tb butter, melted 1/4 c dry white wine 1/2 c coarse dry bread crumbs 2 tb well-drained bottled horseradish 1 scallion, minced Arrange the salmon steaks in a buttered flameproof baking dish just large enough to hold them in one layer, brush them lightly with some of the butter, and season them with salt and pepper. Pour the wine around the steaks and broil the steaks under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they are almost cooked through. While the steaks are cooking, stir together well the remaining butter, bread crumbs, horseradish and scallion. Pat the crumb mixture evenly on the steaks, and broil the steaks for 2 to 4 minutes more, or until they are just cooked through and the crumbs are golden. Yield: 2 servings. Ham And Potato Patties       W/ Horseradish Sauce PATTIES 2 c mashed potatoes, cooled 2 c ham, finely diced 1/2 c cheddar cheese, shredded 1/4 c scallions, sliced 1/4 ts salt 2 ts vegetable oil SAUCE 1/2 c sour cream 2 ts prepared horseradish 2 ts prepared grainy mustard 1/4 ts ground black pepper Mix patties ingredients in a medium bowl. Form into eight 1/2-inch-thick patties. Heat 1 tsp. oil in each of 2 medium nonstick skillets. (If you don't have 2 skillets, cook patties in 2 batches and cover the first batch to keep patties warm). Add 4 patties to each pan and cook over medium heat, turning patties over 2 or 3 times until golden brown, about 5 minutes. Meanwhile, stir sauce ingredients in a small bowl until blended. Serve with patties. Ham And Horseradish Stuffed Eggs 6 hard-cooked eggs 3 tb mayonnaise 1/2 c minced cooked ham 1 ts coarse-grained mustard 1 1/2 ts drained bottled horseradish 1/2 ts fresh lemon juice cayenne to taste Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered. Horseradish Biscuits 2 c bisquick baking mix 2/3 c milk 1/3 c prepared horseradish, drained 1 tb italian seasonings 1 ts onion powder 1/3 c grated parmesan cheese Heat the oven to 450 degrees F. Mix all of the above ingredients together and drop by spoonfuls onto a greased cookie sheet. Bake about 10-12 minutes until brown. Horseradish Stuffed Baked Potatoes 4 baking potatoes, scrubbed 2/3 c sour cream 2 tb plus 2 tsp prepared horseradish 4 tsp margarine 1 tb plus 1 tsp chives Preheat oven to 400oF. Pierce potatoes several times with a fork. Bake about 1 hour, or until crisp outside and cooked through. Transfer to a baking sheet and cool 5 minutes. Cut off top third of potatoes. Scoop out potato from bottoms into a bowl, leaving 1/4 inch thick shell. Scoop potato from tops and add to same bowl. Discard tops. Mash potato with half the sour cream, half the horse- radish and margarine. Season with salt and pepper to taste. Spoon into potato shells, dividing equally. Place potatoes in baking pan and bake about 20 minutes, or until heated through and golden brown. Mix remaining sour cream and horseradish in a bowl. Spoon sour cream topping on each and sprinkle with chives.

LETTUCE Spicy Beef Lettuce Cups 12 oz boneless sirloin, trimmed 2 tb soy sauce 1 1/2" piece ginger root, peeled, grated 1 garlic clove, crushed 2 pinches five spice powder 1 ts chili sauce 2 tb oil 6 green onions, sliced diagonally 1 sm red bell pepper, seeded, diced 1/2 ts cornstarch 1 ts water 8 crisp lettuce cups, chilled fresh parsley sprigs (opt) Cut steak in very thin slivers and place in a bowl. Add soy sauce, ginger, garlic, Five Spice Powder and refrigerate 1 hour, stirring occasionally. Heat oil in a skillet or wok. Add onions and red pepper; stir-fry 1 minute. Add beef mixture to onion mixture and stir-fry 2-3 minutes. In a custard cup, blend cornstarch and water until smooth; add to beef mixture. Cook 1 minute, stirring constantly. Spoon beef mixture into lettuce cups. Garnish with parsley sprigs, if desired. Dandelion and Lettuce Salad 1 head lettuce 1 pt dandelion greens 4 small onions 1/2 bell pepper, green 2 md tomatoes 2 eggs, hard boiled, sliced 1/3 lb swiss cheese salt & pepper 3 tb olive oil 4 tb vinegar Cut lettuce, dandelion, onions, pepper and cheese into small pieces. Add salt and black pepper. Mix well. Add the olive oil and vinegar. Mix thoroughly, then add the tomatoes cut in quarters, and the eggs. Mix lightly so tomatoes and eggs will not be mashed or broken.   Chinese Pork-Lettuce Rolls 2 heads boston lettuce 6-8 dried chinese mushrooms 8 oz waterchestnuts, canned 1/2 c bamboo shoots 1 lb ground pork 1 egg 1 1/2 tb soy sauce 4 ts cornstarch 3/4 c chicken broth 1/2 ts salt, or to taste 1/4 c oil 1 c celery, minced Black mushrooms are optional. If using, soak in boiling water for 30 minutes, drain, cut off stems, and chop. Wash lettuce, dry, and arrange 16-20 of the largest leaves on a serving plate, then refrigerate. Use head lettuce if Boston lettuce is not available. Mince the waterchestnuts and bamboo shoots; add to drained mushrooms. Set aside. Mix together the pork, slightly beaten egg, soy sauce and 3 teaspoons of the cornstarch. Set aside. Combine 1/2 cup broth and salt. Add remaining 1 teaspoon cornstarch to the remaining 1/3 cup broth, blend well. Heat a wok or heavy skillet; add oil to the hot skillet. Add pork mixture and cook, stirring constantly, about 5 minutes. Add mushroom mixture; cook, stirring constantly, 2 minutes. Stir in broth mixture and the cornstarch mixture. Add celery and stir until celery is heated through. If celery is minced fine enough, it won't need any further cooking time. Place meat on a serving dish. To serve, let each guest fill a lettuce leaf with pork and roll the leaf. This is to be eaten with the fingers.   Fish Baked In Lettuce Leaves 1 head romaine lettuce 1 1/2 lb fish fillets; * see note 1 c fresh parsley, finely chopped 1 c chopped onions 1 carrot, grated 1/2 c white wine or broth black pepper, to taste * Use sole, flounder, or red snapper for this recipe. You will need 2 fillets of 3/4 pound each, and about 3/4-inch thick. Remove and wash 8-10 large leaves from the romaine lettuce or use other green lettuce leaves. Line the bottom and sides of a baking dish with leaves, allowing the leaves to hang over edge of dish. Place 1 fillet into dish; cover with onion, carrot and parsley or chervil. Sprinkle with black pepper. Place the second fillet on top of the first. Fold the ends of the lettuce leaves over top fillet. Add wine to the dish. Cover dish tightly with foil and bake for 15 minutes in preheated 400-degree oven. Remove foil, fold back the lettuce leaves and serve immediately. Serve the lettuce leaves also if you wish. Bangja Gui      (Barbecued Beef In A Lettuce Wrap) 1 1/4 lb sirloin or rib steak 1/2 ts salt 1 tb sesame oil 1/4 ts black pepper 4 scallions, white part only, sliced 3 tb soy sauce 2 ts sesame oil 1 ts hot red chili powder 1 ts sugar 1 tb toasted sesame seeds 10 lg lettuce leaves 3 garlic cloves, sliced thin Cut the steak into thin slices 3 inches long and 2 inches wide. This can be done easily if the steak is half frozen. Mix the steak with salt, 1 tablespoon sesame oil and the pepper; put seasonings into the meat. Set aside for 15 minutes. Soak the scallion slices in ice water for 15 minutes. Drain well. Mix together the soy sauce and the remaining 2 teaspoons sesame oil and toss this with the scallion slices. Set aside. Mix the chili powder, sugar and sesame seeds together. Rub this seasoning on the inside curl of the lettuce leaves. Set aside. Grill the steak for 1 to 3 minutes for rare, medium, or well done, according to taste, over charcoal or in a gas or electric broiler. Take 1 lettuce leaf, put several slices of steak in the center, add about 1 tablespoon of the seasoned scallions, a sliver or two of garlic, fold the lettuce over the steak and eat. Serve with rice. Bacon-Lettuce-Mozzarella-And Tomato Salad 1 16 ounce bottle vinaigrette 1/3 c lime juice 8 oz mozzarella cheese, cut into      1/4" thick slices 1 unsliced french or      italian bread loaf 1 lg head bibb lettuce 6 plum tomatoes, cut into      1/4" thick slices 12 thick bacon slices,      cut into thirds; and cooked Stir together vinaigrette and lime juice. Place cheese sliced in a 13x9 inch baking dish; drizzle with 1 cup vinaigrette mixture, and set remaining vinaigrette mixture aside. Let cheese stand 20 minutes. Slice top one-fourth off bread loaf. Scoop out bread, leaving a 1 inch thick shell. (Reserve top and center for other uses.) Place shell on a baking sheet, and brush inside evenly with 1/2 vinaigrette mixture. Bake at 400oF for 12 to 15 minutes or until golden; cool. Line bread bowl with lettuce. Fill with tomato and cheese; top with bacon. Serve with remaining vinaigrette mixture.

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

Farmers' Market Home Page