Easy Apple Dumplings

2 to 2 1/2 cup flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
1/2 cup milk
4 to 6 cooking apples, cored, peeled, and sliced
1/2 cup sugar for sprinkling apples
cinnamon
nutmeg
butter, cut in small pieces
Syrup: 2 cups sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups hot water
1/4 cup margarine melted

Combine flour, baking powder and salt then cut in shortening until mixture resembles coarse meal. Gradually add milk, stirring to make a soft dough. Roll dough into a 1/8" thick rectangle on a lightly floured surface then cut into 5-inch squares. Place 3 or 4 slices of apple on each square. Sprinkle each with 2 teaspoons sugar and cinnamon and nutmeg to taste then dot with butter. Moisten edges of each dumpling with water. Bring corners to center, pinching edges to seal. Place dumplings 1 inch apart in a lightly greased shallow baking dish. Combine 2 cups sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 cups hot water and 1/4 cup butter or margarine. Stir to dissolve sugar. Pour syrup over dumplings. Bake at 375° for 35 to 45 minutes, or until golden brown. Serve hot with cream or ice cream. Makes about 1 dozen apple dumplings.

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Tater Squares

3 cups grated potatoes
1 cup milk
3 eggs
1 onion
3 Tbsps chopped green pepper
4 ozs cheddar cheese grated
salt and pepper to taste
2 Tbsps butter

Sprinkle potatoes into 1 cup of milk and three beaten eggs in a well buttered 8 inch square baking pan. Grate a small onion into the milk and add 3 Tbsp chopped green pepper, the grated cheddar cheese, salt and pepper to taste. Dot with 2 tsp of butter. Bake at 350 F for about 50 minutes to 1 hour or until the pudding is richly browned. Cut into squares to serve.

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3 Super Easy Super Bowl Snacks

Cheesy Tater Salad Bites

Add one cup of cheese to your favorite potato salad, roll up a tablespoon full of the salad in shaved ham or turkey slices. Cut in half and serve chilled with chips on the side.

Chicken Spread

1 can cooked chicken, shredded
1 16 oz pkg cream cheese (softened)
4 Tbls worcester sauce
Hot sauce to taste (optional)

Mix all together, serve at room temp with crackers or cut up bagels.

Bacon Candy - something different but easy and so good!

1 lb thin bacon
1/4 cup brown sugar
Pre-heat oven to 350 degrees.

Slice bacon into 1/2 inch pieces and dredge in brown sugar until thoroughly coated. Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out bacon on the foil making sure not to overlap.Bake until crispy. Allow to cool and harden before serving. You can add a touch of spice to the sugar if you like such as cinnamon, cloves or ginger.

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Chocolate Velvet Cake:

2 1/2 cups sifted cake flour
2 cups granulated sugar
6 tbsps cocoa
2 tsps baking soda
4 eggs, well beaten
2 cups sour cream
1 tsp vanilla

Sift together flour, sugar, cocoa, and baking soda. Combine beaten eggs with sour cream and vanilla. Stir the egg mixture into the dry ingredients. Beat for 3 minutes on medium speed. Pour batter into a greased and floured 9x13-inch pan or a bundt pan. Bake at 350° for 35 to 45 minutes, or until a wooden pick inserted in center comes out clean.

Dark Chocolate Glaze:

4 ounces bittersweet chocolate
1/3 cup heavy whipping cream
1/4 cup light corn syrup
1 tsp vanilla extract
Chop chocolate and put in a small bowl, set aside. Combine the heavy whipping cream, corn syrup, and vanilla in a small saucepan. Cook the mixture, stirring, until mixture boils. Pour over the chocolate and whisk until smooth. Let cool to room temperature then spoon over the cooled cake. If too thick, thin with a little more cream.

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Stacked Chicken Enchiladas

If you have leftover chicken this is a great way to use it. An easy meal, it contains all the food groups. 1 lg yellow onion, thinly sliced
1 red and one green bell pepper, thinly sliced
2 cloves garlic, minced
3 cups shredded cooked chicken
1 10 oz can diced tomatoes undrained
1/2 teaspoon salt
1/2 teaspoon ground cumin
4 10-inch flour tortillas
2 cups grated Mexican blend cheeses

Cook onions in a lightly greased skillet 5 minutes or until beginning to brown. Add peppers and garlic, cook and stir 5 minutes. Stir in chicken, tomatoes with liquid, salt and cumin, cook about 7 minutes or until liquid evaporates, stirring occasionally. Preheat oven to 375 degrees F. Grease large baking sheet. Place one tortilla on baking sheet. Spread with one-third of chicken mixture, sprinkle with 1/2 cup cheese. Repeat layers two more times, top with remaining tortilla and 1/2 cup cheese. Bake 10 to 15 minutes or until tortilla stack is heated through and cheese is melted. Serve in wedges. You can use tomatoes with chilis in them if you like it hot.

For more ideas and other information, please feel free to visit the market's website at: www.rebelhome.net/ccrfm.html.

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Simple Baklava

Some Baklava recipes call for many more layers and is much more involved and it makes people think it is a very difficult dessert to make. It doesn't have to be as this recipe will show you. Fillo dough is available in the frozen foods section of the store. It is sometimes spelled Phyllo. You will need to set it out in the refrigerator the night before you will use it to thaw.

1 1/2 pounds walnuts, chopped
1/2 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
Zest of 1 lemon
40 sheets Fillo Dough, thawed
1 cup melted butter or margarine

In a medium bowl, combine walnuts, sugar, cinnamon, cloves and lemon zest. Lightly spray a 9" x 13" baking pan with cooking spray. Place 20 sheets of fillo on the bottom of the pan, lightly brushing each sheet with butter as you place in the pan. Cover with 1/2 of the walnut mixture. Layer 5 more fillo sheets on top, lightly brushing each sheet with butter. Spread the remaining half of the walnut mixture over the fillo and cover with another 15 lightly brushed fillo sheets. With the tip of a sharp knife, score fillo into 1 1/2" diamonds or squares. Lightly spray the top with cooking spray so it bakes golden brown. Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown. Cool slightly and pour warm syrup (see below) evenly over baklava. Cool completely, cut and serve.

Syrup:

2 cups sugar
2 cups water
1 cup honey
1 lemon peel
Bring all ingredients to a boil. Simmer for 10 minutes. Strain and cool slightly.

For more ideas and other information, please feel free to visit the market's website at: www.rebelhome.net/ccrfm.html.

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Chicken Tortilla Soup

6 six inch corn tortillas
2 tsps oil, divided
1/2 pound boneless skinless chicken breasts, cut into bite-sized chunks
2 cans chicken broth
1 cup salsa
1 cup frozen corn
1 cup shredded cheddar cheese

Preheat oven to 400 degrees F. Cut 2 of the tortillas into strips and toss with 1 tsp. of the oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally. Tear remaining 4 tortillas into bite sized pieces. Heat remaining 1 tsp. oil in large saucepan on medium-high heat. Add chicken and cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil then reduce heat to medium-low and simmer 15 min. Ladle soup into serving bowls; top with cheese and tortilla strips. 4 servings

For more ideas and other information, please feel free to visit the market's website at: www.rebelhome.net/ccrfm.html.

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Asian Chicken and Peanuts with Spaghetti

1 pound chicken tenders
1 tsp granulated sugar
1 1/2 tsps cornstarch
1 tbs fresh, grated ginger
1/4 cup plus 2 tbs soy sauce - divided
1/4 tsp hot red pepper sauce
3 cloves garlic, minced
1/4 cup peanut butter
1 tbs rice wine vinegar
1 cup water
2 tsps oil
2 cups snow peas, cut in half lengthwise
6 green onions, sliced thin
1/2 pound cooked spaghetti
1 tbl sesame oil
1/2 cup roasted peanuts

In small bowl, mix together sugar, cornstarch, ginger, 1/4 cup soy sauce, hot pepper sauce, garlic, peanut butter, rice wine vinegar and water. Whisk until well blended. Pour mixture into a large, plastic zipper bag; add chicken tenders. Close and turn bag to coat the chicken. Refrigerate for at least one hour. Remove chicken from bag, reserving marinade. In large skillet or wok, heat oil. Add chicken and sauté for about 5 minutes, or until chicken is cooked through. Add reserved marinade and bring to a boil, stirring constantly. Cook 1 minute. Add snow peas, cook for an additional minute. Add green onions, reserving 2 tablespoons for garnish. Stir to combine and remove from heat. In large bowl, combine hot spaghetti noodles, remaining 2 tablespoons soy sauce and sesame oil. Stir to blend. Add chicken mixture and peanuts; mix well. Divide among plates; sprinkle with reserved green onions

For more ideas and other information, please feel free to visit the market's website at: www.rebelhome.net/ccrfm.html.

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It was about this point when the paper said they could no longer put a recipe in each week due to the need for more advertising. Seems like the economy was causing some shortages of funds. So, Angel was asked to submit articles only every other week.

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Baked Ziti with Italian Sausage

8 oz ziti or other pasta
2 tsp olive oil
12 ounces mild Italian sausage links, casings removed
6 ounces mushrooms, sliced
1 lg can spaghetti or marinara sauce
1 1/2 cups shredded mozzarella cheese
2 tbls shredded Parmesan cheese

Preheat oven to 400° F Grease 13 x 9-inch baking dish.
Heat olive oil in large saucepan. Add sausage; cook, stirring frequently, until no longer pink then drain. Add mushrooms and cook, stirring frequently, until mushrooms are tender. Add sauce; cook, stirring occasionally, until heated through. Remove from heat. Cook pasta according to pkg directions. Add pasta to sauce mixture, toss well to coat. Spoon into prepared baking dish; sprinkle evenly with mozzarella and Parmesan cheese. Bake for 15 to 17 minutes or until cheese is bubbly. Cool for 5 minutes before serving. Makes 4 servings.

For more ideas and other information, please feel free to visit the market's website at: www.rebelhome.net/ccrfm.html.

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Bacon and Egg Lasagna

I don't eat breakfast but I like breakfast foods so I often fix them for supper. You can change out the cheese in this dish if you don't like Swiss cheese to mozarella or other soft, white cheeses. You can also cut this in half and bake in a 8x8" dish.

1 pound bacon, diced
1 large onion, chopped
1/3 cup all-purpose flour
Salt and pepper to taste
4 cups milk
12 lasagna noodles, cooked and drained
12 hard-cooked eggs, sliced
2 cups shredded Swiss cheese
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley - opt.

In a large skillet, cook bacon until crisp. Drain on paper towel, reserving 1/3 cup drippings.To make white sauce, in the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes then remove from the heat. Spread 1/2 cup of the white sauce in a greased 9x13-in baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand for 15 minutes before cutting. Makes 12 servings.

For more ideas and other information, please feel free to visit the market's website at: www.rebelhome.net/ccrfm.html.

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Easy Beef Stroganoff

4-1/2 cups uncooked noodles
1 pound ground beef
1/2 pound sliced fresh mushrooms
1 large onion, sliced
3 garlic cloves, minced
1 tbsp butter
2 tbsps all-purpose flour
1 can beef broth
2 tbsps tomato paste
1 cup sour cream
Salt and pepper to taste

In a Dutch oven or other large pan, cook the beef, mushrooms, onion and garlic over medium heat until meat done. Drain, remove and keep warm. In the same pan, melt butter. Stir in flour until smooth, then gradually add broth and tomato paste. Bring to a boil, cook and stir for 2 minutes or until thickened. Return beef mixture to the pan. Add sour cream, salt and pepper then cook and stir until heated through but do not boil. Sour cream will break down if it is cooked too hard. Cook noodles according to package directions. Drain noodles; top with Stroganoff. Makes 6 servings.

For more ideas and other information, please feel free to visit the market's website at: www.rebelhome.net/ccrfm.html.

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One Serving - Cuppa Meat Loaf*

For those who only cook for one or two this recipe is for you. You can adjust it to make as many "Cuppas" as you want. I have made meatloaf in my microwave for years and it is very good. I also bake potatoes in it and they would go great with this recipe. Be sure to pierce the potato before baking or it might explode!

2 tbsps milk
1 tbsp catsup
2 tbsps quick-cooking oats
1 tsp onion soup mix
1/4 pound ground beef
Additional catsup, opt

In a small bowl, combine the milk, ketchup, oats and soup mix. Crumble beef over mixture and mix well but do not overmix. Pat into a microwave-safe coffee mug or custard cup coated with cooking spray. Cover and microwave on high for 3 minutes or until meat feels firm but not hard, drain. Let stand for 3 minutes. Serve with additional catsup if desired.

For more ideas and other information, please feel free to visit the market's website at: www.rebelhome.net/ccrfm.html.

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Alfredo Chicken with Biscuits

This is a good dish to make when you have leftover chicken or turkey. You can substitute a can of cream soup, a half cup of milk and 1/4 cup of Parmesan cheese for the Alfredo sauce if you wish.

2 cups chopped fresh broccoli
1-1/2 cups sliced fresh carrots
1 cup chopped onion
2 tbsps oil
2 cups cubed, cooked chicken or turkey
1 jar Alfredo sauce
1 cup baking mix
1/3 cup milk

In a large skillet, saute the broccoli, carrots and onion in oil until tender but still crisp. Stir in chicken and Alfredo sauce and heat through. Pour into a lightly greased 8" square baking dish. In a small bowl, combine the baking mix and milk just until moistened. Drop by rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 400° for 18-22 minutes or until bubbly and biscuits are golden brown.

For more ideas and other information, please feel free to visit the market's website at: www.rebelhome.net/ccrfm.html.

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Layers of cream and deep fried wontons make this a wonderful summer dessert. You could also use other fruits that are in season.

Raspberry Napoleons:

1 whole egg + one yolk
1/4 cup granulated sugar
3 tablespoons lemon juice
1 tsp freshly grated lemon zest
1/2 stick butter, chilled and cut into 4 pieces
1/2 cup heavy cream, chilled
Oil, for deep-frying
8 square wonton wrappers
1/4 cup sifted confectioners’ sugar
Raspberry Coulis - whirl in a blender and strain for seeds:

2 pints fresh raspberries
2 tablespoons sugar
1 teaspoon lemon juice

Whisk together the egg and egg yolk in a saucepan. Whisk in the sugar, lemon juice and lemon zest. Then add the pieces of butter butter and place over medium heat. Cook, stirring constantly, until mixture begins to thicken, about 4 to 5 minutes but do not boil. Remove from the heat and pour through a wire-mesh strainer into a bowl. Cover and refrigerate until chilled. Whip the cream until it forms soft peaks. Fold the chilled lemon mixture into the cream. Cover and chill. Heat the oil to 350 degrees F in a large saucepan. Drop individual wontons into the oil, 3 or 4 at a time, frying them until they are just golden brown. Remove to paper towels to drain. Repeat until done. Cool the wrappers and break them each into two pieces and dust with confectioners’ sugar.

To assemble the Napoleons, ladle some of the Raspberry Coulis onto serving plates. Layer the chilled mixture with the broken wontons on top of the coulis till you have four layers. Serve immediately.

The Barren County Farmers' Market will be coming to the Flea Market by the Dollar General store in Cave City on the second Saturday of each month to give the people who can't come through the week and the Hart County participants in the WIC program a chance to come to the market without having to drive so far. For more information visit our website: www.rebelhome.net/ccrfm.html

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Green beans are starting to come in. This is a slightly different way to fix them that is quick and easy. You can also change the basil to a half tsp each oregano and cumin, toss with a 1/4 cup of Monterey Jack cheese and make it Mexican instead.

Italian Green Beans

1 pound fresh green beans
1 medium onion, sliced and separated into rings
1 tsp vegetable oil
2 tbsps water
1 tsp sugar
1 tsp dried basil
1/2 tsp garlic powder
1/4 tsp salt
2 tbsps grated parmesan cheese

Wash green beans, trim the ends, and remove strings if needed. Simmer beans in 1 inch of water in a large skillet, cook 6-8 minutes. Drain and immerse in ice water to stop cooking. Drain well. Cook onion in oil in a large skillet over medium-high heat, stirring constantly until cooked through being careful not to break the rings. Add 2 tablespoons water, sugar, basil, garlic powder and salt, cook a couple of minutes, stirring constantly. Sprinkle with parmesan cheese. Makes 3 servings

The Barren County Farmers' Market will be coming to the Flea Market by the Dollar General store in Cave City on the second Saturday of each month to give the people who can't come through the week and the Hart County participants in the WIC program a chance to come to the market without having to drive so far. For more information visit our website: www.rebelhome.net/ccrfm.html

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A refreshing salad for the summer made from some of the best things you can find at the farmers' market. This goes well with almost anything and you don't have to limit yourself to the items listed, use your imagination.

Corn Salad

3 ears corn, cooked and cut off
3/4 cup diced cucumbers
1/4 cup diced onion
1 cup tomatoes, chopped
1/4 cup sour cream
2 tbs. mayonnaise
1 tbs. vinegar
1/2 tsp. salt
1/4 tsp. celery salt

Combine corn, cucumbers, onions and tomatoes in a bowl. Blend sour cream with mayonnaise then add remaining ingredients. Add sour cream mixture to corn mixture. Toss gently to coat vegetables. Chill salad thoroughly before serving.

Find more information and recipes at our website: www.rebelhome.net/ccrfm.html

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There's plenty of potatoes and cucumbers coming in at the market and this is a refreshing way to use them on those hot days when you don't want anything hot to eat.

Chilled Cream of Cucumber Soup

2 potatoes, diced
1 cup heavy cream
1 cup chicken bouillon
1 tsp grated onion
1 cup water or dry white wine
2 cucumbers, grated
4 celery stalks, grated
Salt and pepper to taste

Cook potatoes in the bouillon and wine for 15 minutes, uncovered then cover and continue cooking until tender. Remove from heat and let stand, covered, for 10 minutes then put everything through a sieve. Stir in the cucumber, celery and all the remaining ingredients. Mix well and chill. Serves 4-6.

The Barren County Farmers' Market will be at the Flea Market by the Dollar General store in Cave City on the 8th of August to give the people who can't come through the week, and the Hart County participants in the WIC program, a chance to come to the market without having to drive so far. For more information visit our website: www.rebelhome.net/ccrfm.html

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One of our customers requested a recipe for stir-fried eggplant with garlic. If you use American Black eggplant, you will need to peel it, if you use Asian eggplant, it doesn't need peeled. This is a vegetarian dish but if you like, you can add some cooked, chopped meat at the end till heated through or stir-fry a couple of eggs into the mixture right after the eggplant and broccoli to make it more substantial.

Eggplant Stir Fry Recipe

2 tbsp olive oil
1 American eggplant or two Asian, diced
2 cups broccoli, chopped
Salt and pepper to taste
4 cloves garlic, minced
1/4 tsp paprika
3 tbsp water

Saute' the eggplant and broccoli in the olive oil over high heat for 3-5 minutes, until eggplant is lightly browned. Add salt, pepper and paprika and stir well. Reduce heat to medium low, add water and cover. Allow to cook another few minutes, until broccoli is tender. Serve over brown or white rice if desired.

For more information visit our website: www.rebelhome.net/ccrfm.html

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