Ratatouille, a dish originating in France, is usually baked in a casserole but this version lets you walk away and do something else while it watches itself.

Crockpot Ratatouille

2 lg onions, sliced
1 lg eggplant, sliced
4 sm zucchini, sliced
2 garlic clove, minced
2 bell pepper, cut in thin strips
6 lg tomato, cut in wedges
1 tsp basil
2 tsp salt
1/4 tsp pepper
2 tbsp parsley, chopped
1/4 cup olive oil

Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil. Cover and cook on low 7-9 hours. Cool and serve.

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

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Sweet potatoes are in and although they are delicious when just baked in the oven, there are many ways of fixing them. You can add some chopped, cooke meat such as ham or turkey to this to make it a more substantial. If you don't like the eggs, serve it straight from the stovetop.

Sweet Potato Hash

3 sweet potatoes, peeled & cut into small cubes
1 onion, chopped
1 red bell pepper, chopped
1 tablespoon olive oil
salt and pepper to taste
2 apples, cored & cut into small cubes

Fry the sweet potatoes in the oil till almost done, add the onions, peppers, salt, and pepper and cook several more minutes till tender and slightly browned. Add apples and cook till they are done. If you want, crack some eggs on top and place in a 350 degree oven till the eggs are cooked through - making sure you have an oven proof pan. Serve while warm.

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

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Winter squash is something many people ask us how to fix at the market. You can get complicated woth it but there are many simple and great tasting ways to fix it - such as this recipe.

Butternut Squash and Apple Casserole

1 small butternut squash
2-3 apples
1/2 cup packed brown sugar
4 tablespoons cold butter or margarine
1 tbsp flour
1 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

Heat oven to 350°. Butter a 2- to 2 1/2-quart casserole dish. Peel, seed, and cut squash and apples into small slices. Toss both together and place slices into the buttered casserole dish. Combine brown sugar, flour, salt and spices. cut in butter with fork, pastry cutter or fingers until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake for 50 to 60 minutes, or until squash is tender.

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

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Sugar Crusted Sweet Potato Biscuits

2 cups all-purpose flour
3 Tablespoons baking powder
1/2 teaspoon salt
4 Tablespoons brown sugar
3 Tablespoons shortening
2/3 cup skim milk
1/2 cup cooked sweet potatoes
1/3 cup sour cream

Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup level off. In medium bowl combine flour, baking powder, salt and 2 -Tablespoons of brown sugar, mix well. Using pasty blender, cut in shorting until mixture is crumbly. In small bowl combine milk, sweet potato and sour cream, blend well. Add flour mixture all at once, stirring until moistened. If dough is to dry add additional milk. 1 teaspoon at a time until dry ingredients are moistened. To form each biscuit drop 1/4 cup dough onto spray coated cookie sheet. Sprinkle tops with remaining 2- Tablespoons brown sugar. Bake at 400 degrees F for 15 to 20 mins. until peaks and bottoms of biscuits are golden brown. Immediately remove from cookie sheet. Serve warm.

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Now is the time to enjoy apples fresh from the tree. This recipe is exactly what it says it is, Good 'n Gooey.

Good 'n Gooey Apple Cake

Cooking spray
8 tbsps butter, divided
1 1/2 cups sugar, divided
1 egg
1 cup flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 large apples, cored and chopped
1 cup coarsely chopped walnuts or pecans
2 tsps cornstarch
1/4 cup evaporated milk
1 tsp lemon juice
1 tsp vanilla

Preheat oven to 350F. Spray a 9-inch square pan with cooking spray. Cream 5 tablespoons butter and 1 cup sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff. Spoon into prepared pan, smooth top. Bake about 35 minutes. Combine remaining 3 tablespoons butter, 1/2 cup sugar, cornstarch and evaporated milk in a saucepan, bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat, stir in lemon juice and vanilla. Pour over hot cake and serve warm. 9 servings

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

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**Please note** I have been told that the last recipe, the Apple Cake, had the wrong measurement for the sugar. It was supposed to say 1 1/2 cups of sugar - not 10 cups! I'm sorry for that error. An alternative to the annual pumpkin pie, this is an easy recipe. If you cannot have nuts, just omit them. You can substitute 1/2 cup of Splenda sweetener and 1/2 cup of sugar for the cup of sugar if you want to lighten the carbs.

Pumpkin Downside Up Cake

1 cup sugar
3 eggs, beaten
3 1/2 cups canned pumpkin
2 tsps ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 can evaporated milk
1 standard yellow cake mix
1 cup chopped nuts
1/4 cup (4 tablespoons butter), melted
Whipped topping

Preheat oven to 350°. Mix together the sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9 x 13 x 2-inch baking pan with waxed paper and pour the mixture in. Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter evenly over the cake mix and nuts. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake thoroughly. Flip over and remove from pan, remove the wax paper. Top with whipped topping.

For more information visit our website: www.rebelhome.net/ccrfm.html We will be at the flea market in front of the Dollar General store one more time this year on the 31st. This is the last day the WIC vouchers can be used.

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This is a smooth, rich cake. Great for any occasion. You can decorate it to suit your need.

Sweet Potato Pound Cake

1 cup butter
2 cup sugar
1 1/2 cups cooked & mashed sweet potatoes
4 eggs
3 cups flour
1/4 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1/2 cup chopped pecans
1/2 cup flaked coconut
Icing: 1 lb Confectioner's sugar
Grated rind of one lemon or orange
Juice of one lemon or orange

Cake: Cream butter and sugar then add sweet potatoes and beat until light and fluffy. Add eggs one at a time beating well. Combine dry ingredients and stir into liquid mixture then add vanilla, nuts and coconut. Pour mixture into greased 10 inch bundt pan and bake at 350 degrees for 1 hour 15 minutes or until cake tests done with toothpick. Spread with icing while warm.

Icing: Combine juice, rind and sugar, slowly adding enough juice to make it of spreading consistency. We will continue to add a recipe every other week courtesy of the author, Angela Sturgeon, and your Barren County Farmers' Market. If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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My neighbor told me about a pie she ate growing up and loved. I found this recipe for her and thought you might also like it. NOT your typical lemon meringue pie.

Lemon Sponge Pie

1 lemon, juice & rind
3 tbsp flour
2 tbsp butter
1/2 tsp salt
1 cup sugar
3 eggs, separated
1 1/2 c hot milk
1 9" pie shell

Cream butter and sugar. Add egg yolks and beat well. Add flour, salt, lemon juice and grated rind. Fold in stiffly beaten egg whites. Pour into unbaked pie shell and bake at 325 degrees for 45 minutes. If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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If you are trying to lighten your carbs, this is a good choice. The nut crust has very little carbs. You can further cut them by using regular evaporated milk and Splenda, or some other sweetener, to taste in the filling.

Pumpkin Pie with Pecan Streusel and Pecan Crust

I pecan pie crust - below
Filling:
1 can (16 ounces) pumpkin, or 2 cups puree
1 can sweetened condensed milk
2 eggs, beaten
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Pecan Streusel Topping:
1/2 cup firmly packed brown sugar
1/2 cup flour
1/4 cup cold butter
1/4 cup chopped pecans

Heat oven to 400F. Combine pumpkin, milk, eggs, spices, and salt and blend well. For the streusel topping: Combine brown sugar and flour, cut in the butter until crumbly. Stir in chopped pecans.

Pour pumpkin mixture into the unbaked pie shell. Bake for 15 minutes. Reduce oven temperature to 350F. Bake for 25 minutes longer. Sprinkle streusel topping over pie and continue baking at 350° for another 15 to 20 minutes longer, or until golden brown and the filling is set.

Pecan Crust

1 cup pecan pieces
2 tbsp melted butter
2 tbsp sugar or 4 tsp Splenda

Place pecans in food processor and pulse until as big as small peas. Add butter amd sugar amd pulse a few more times till it is mixed well. Press into pie pan as you would a graham cracker crust. You can also add about 1/4 cup flaked coconut to the streusel if you want.

If you would like to know how to make this from a fresh pumpkin, you can contact me at bswitzer@scrtc.com.

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Some people like to give gifts for Christmas that they have made. It makes the gift more personal. Most people love a nice cup of hot chocolate in the winter. Buy some inexpensive mugs and some ribbon and you can make some easy gifts that would be appreciated on those cold days. If you have a diabetic friend, you can substitute Splenda for the sugar and leave out the chocolate chips and marshmallows.

Double Chocolate Cocoa Mix

2 cup instant nonfat dry milk powder
2 cups miniature marshmallows
3/4 cup confectioner's sugar
3/4 cup powdered non dairy creamer
1/2 cup mini chocolate chips
1/4 cup unsweetened cocoa

Combine all together, stir until thoroughly blended. Place 1/3 cup cocoa mix in center of sheet of plastic wrap. Bring edges of plastic wrap together and twist in center. Tie with ribbon. Place several bundles of cocoa mix in a nice mug. Attach directions for preparing cocoa: Place 1/3 cup cocoa mix in microwave safe mug; stir in 3/4 cup water. Microwave for 45 seconds to 1 minute or until hot. Stir thoroughly before serving.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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This dip will give your New Year's guests one more taste of the season. Happy New Year from the Barren County Farmers' Market!

Cranberry/Cream Cheese Salsa Dip
3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onion
2 small jalapeno peppers, cored, seeded and minced
1/2 cup sugar
1/4 cup cilantro leaves, minced
2 tbsps finely grated fresh ginger
2 tbsps lemon juice
2 8-ounce packages cream cheese
Cranberries for garnish

Place cranberries in a food processor; pulse until finely chopped - do not puree. Place them in a bowl, mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. (You can replace the cilantro with Italian Parsley if you don't like cilantro). Cover with plastic wrap and refrigerate at least 4 hours. Place cream cheese on a serving plate, cover with the dip. Garnish, if desired, serve with crackers or Cheese Puffs below. Omit jalapeno peppers if you don't like things hot or are afraid some of your guests won't like it. Many people do NOT like hot things.

Savory Cheese Puffs
Makes 48 puffs
1/2 cup butter
1 1/2 cups flour
6 eggs, beaten
1 1/4 cups shredded sharp cheddar cheese
1 1/2 tsps pepper
Coarse sea salt

In a 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition. Stir in cheese and pepper. Drop dough on buttered baking sheets in slightly rounded tablespoons. Sprinkle each puff with a few grains of coarse sea salt. Bake in a 400° oven until browned, about 30 minutes. Serve warm.

The puffs can be made up to 1 month ahead and frozen. cool, then freeze airtight. Reheat thawed puffs, uncovered, in a 375° oven until crisp and hot, about 5 minutes.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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This is a very good dish with little fuss. Catch chicken on sale and it is very inexpensive to make.

Greek Lemon Chicken
1 chicken cut up or equivalent amount of pieces such as thighs and legs
Salt and pepper to taste
Oregano
Garlic powder
Lemon juice
Olive oil

Preheat oven to 350 degrees. Place chicken in baking dish. Sprinkle salt, pepper, oregano and garlic to taste. Drizzle olive oil over entire chicken. Add 1 1/2 cups of water to bottom of dish. Bake at 350 degrees until golden and done. Serve with a vegetable, buttered noodles, cooked rice, or whatever you wish.

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It is almost Bill's birthday and he loves shrimp. I will be fixing this for him on his special day.

Shrimp And Pasta Toss
1 pound small sized pasta - your choice
3/4 cup barbecue sauce
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup red wine vinegar
3/4 pound cooked shrimp, peeled and deveined
1 1/2 cup diced celery
1/2 cup diced onion
chopped fresh parsley for garnish if desired

Cook pasta in boiling salted water. Combine barbecue sauce, mayonnaise, cheese, and vinegar to medium sized bowl. Drain pasta and add to a separate large bowl. Add shrimp, celery and onion. Toss gently. Add barbecue sauce mixture and toss. Cover and refrigerate until chilled. Garnish with chopped fresh parsley.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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If you would like to make a sweet treat for that special someone in your life for Valentine's day, this is sweet, nutty and and full of chocolate. Throw in some cherries for Washington's birthday and you have the month covered. If you do not like to use nuts, just leave them out.

Chocolate Covered Cherry Cake
2 cans of cherry pie filling
1 box of chocolate cake mix
2 sticks of butter, sliced into 12 pieces each
2 1/4 oz of chopped pecans
1/2 cup chocolate chips
1/8 cup white sugar
Preheat the over to 350 deg.

In a 9 x 13 cake pan, pour the 2 cans of cherry pie filling into the bottom of the pan. Sprinkle the box of chocolate cake mix evenly on top of that. Place the butter slices on top of the cake mix. Spread the pecans and chocolate chips evenly over the butter and cake mix. Sprinkle the sugar over all and bake in the oven for 30-45 minutes and serve warm, topped with ice cream if you wish.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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I just made this cake and it was exactly what I wanted, moist but not sickeningly sweet. You replace some of the sugar with honey and Splenda. Frost with standard cream cheese frosting and you have a winner. If you can't have nuts, just leave them out.

Pat's Carrot Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
3/4 cup granulated sugar
1/4 cup Splenda
1/2 cup honey
2 cups grated carrots
3/4 cup raisins
3/4 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour two 9-inch round or one 9x13" cake pans. Sift together the flour, baking powder, baking soda, cinnamon, allspice and salt. Set aside. Combine the eggs, oil, granulated sugar and honey and mix until well-blended. Fold in the flour mixture, carrots, raisins and nuts. Bake for 40 minutes, or until the center of the cakes spring back when touched lightly. Cool in pans for 10 minutes; remove from pans to wire racks and cool completely.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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I saw these on tv and looked them up because they sounded interesting. They don't exactly make me think of donuts but they turned out pretty good. You can also add brown sugar and/or ground nuts to the topping mixture. This recipe is at least 80 years old. It was created by a cook with leftover donut batter who didn’t have time to deep fry them. She added a little milk to make the batter thinner, and cooked it in muffin cups instead of deep frying it.

Donut Muffins
1/3 cup shortening
1/2 cup sugar
1 egg
1-1/2 cups flour
1-1/2 tsps baking powder
1/2 tsp salt
1/4 tsp nutmeg
3/4 cup milk

For The Topping:
1/2 cup powdered sugar
1 tsp cinnamon
1/4 cup melted margarine

Mash together the shortening and sugar. Add the egg and blend until it is smooth. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk then mix the batter until it is smooth. Divide the mixture into 12 oiled muffin cups, 1/2 to 2/3 full. Bake the muffins at 350 for 25 minutes, or until the muffins are brown on top. Remove them from the oven and let cool slightly. Mix the powdered sugar and cinnamon in a small bowl and set aside. When they are cool enough to handle, brush the tops of the muffins with the melted margarine. Then dip them into the powdered sugar/cinnamon mixture. They are best served warm.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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My Irish/English background has made me love plain, good food. What's better than a simple Irish Stew? Traditionally, this is made with lamb but it is a little hard to find and expensive so I always use beef. It is a good substitution. I also add some garlic which is not traditional but goes very well with beef. Happy St. Patty's day!

County Cork Irish Stew
8 small lamb chops, thawed or 1 pound beef stew meat cut up
Salt and pepper
1 tbsp vegetable oil
Parsley, bay leaves, peppercorns, thyme, rosemary
3-4 med potatoes
2 cups finely shredded cabbage
1 large onion, chopped
1 1/2 cups celery stalks, diced
1 1/2 cups peas
Chopped fresh parsley

Heat oil in stockpot large enough to hold all chops/beef in a single layer. Season chops/beef with salt and pepper. Brown meat and spoon off any melted fat and add enough water to cover. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary, enclosed in cheesecloth. Lower heat and simmer for at least an hour. Meanwhile, quarter the potatoes. Add potatoes, cabbage, onion and celery to meat and liquid. Simmer 20 minutes then add peas. If needed, add a little more water during cooking. Simmer 10 more minutes or until potatoes are tender. Season to taste.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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Fun and easy to make for the kids at Easter but you can customize this pizza for any holiday by changing the types of candies you put on it and leaving the coconut white to make it look like cheese and coloring the frosting other colors. I like using Peeps, too.

Easter Cookie Pizza
1 20-ounce roll refrigerated sugar cookie dough, cut into 1/4-inch slices
1 16 can vanilla frosting
Yellow and green food coloring
1/4 cup flaked coconut
1 1/2 cups jelly beans and/or egg-shaped candies

Press cookie dough slices into a greased 13-inch pizza pan. Bake in a 350 degree F oven for 15 to 20 minutes or until golden. Cool completely on a wire rack. Tint frosting with yellow food coloring. Spread over cooled cookie. Tint coconut with green food coloring. Sprinkle tinted coconut and candies over frosting before it sets. Store tightly covered in the fridge for up to 3 days. Makes 12 servings.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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I never used to make homemade pies because I had trouble burning the fillings. I tried this recipe and made it in the microwave and it turned out perfect. I have never burned fillings since I started doing them this way.

Chocolate Pie made with Cocoa
3 tbsps cocoa
1/3 cup flour
1 cup sugar
3 egg yolks
1 cup water, divided
2/3 cup milk
2 tablespoons butter or margarine
1 tsp vanilla
1 9" baked pie crust

Mix cocoa and flour in microwave safe bowl and stir in about half of the cup of water, a little at a time so it doesn't make lumps. Blend in the sugar and the beaten egg yolks and add remaining water and milk. Cook on high for several minutes, stir then microwave a minute at a time till the mixture is thickened. Add butter and vanilla. Pour into baked pie crust. Top with whipped topping, or use the egg whites to make a meringue. Chill thoroughly.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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Peas are about to come in and this is one of my favorite things to make when they are nice and fresh. You can adjust this to your taste by adding more or less of anything or adding other things such as chopped ham, which could make this a main dish.

Green Pea Salad
2 cups fresh peas (can be frozen)
2 boiled chopped eggs
1/4 chopped onions
1/2 pound cooked spaghetti, broken into short pieces
1/2 cup sour cream or mayonnaise
Crumbled crisp bacon for topping

Combine all but the bacon, refrigerate till ready to serve. Sprinkly bacon over top just before serving.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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When strawberries come in, so does rhubarb and many people love to put the two together because they compliment each other. This is an easy pie to make out of the pair. You could also substitute a store bought graham cracker crust if you wanted.

Strawberry-Rhubarb Mousse Pie
1 lb. rhubarb, cut into 1" chunks
1 cup sugar
1/4 cup water
2 envelopes unflavored gelatin
1/2 cup cold water
1 pt. strawberries, hulled
1 tbsp lemon juice
2 cups shortbread cookie crumbs
6 tbsp butter, melted
cool whip

Heat rhubarb, sugar and water over high heat, stirring constantly. Reduce heat and continue cooking until rhubarb is very tender, about 10 minutes. In food processor, with knife blade attached, blend rhubarb until smooth and return it to the pan.

Sprinkle gelatin over cold water and let stand 2 minutes to soften. In bowl, mash strawberries with potato masher. Stir gelatin, mashed strawberries and lemon juice into rhubarb then cook 3 minutes. Pour rhubarb mixture into bowl and refrigerate, stirring occasionally until it mounds slightly when dropped from a spoon (about 2-1/2 hours).

Preheat oven to 350F. In a deep-dish pie plate, mix cookie crumbs with butter using your hands. Press onto bottom and up sides of pie plate. Bake 15 minutes or until golden; cool on wire rack. Put filling in cooled pie shell and let set for at least a couple of hours in the fridge before serving with cool whip.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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You can figure out where to cut asparagus by bending the stalk. It will snap at the point where the tender part starts and you won't end up with tough pieces. This goes well tossed with your favorite pasta. You can freeze fresh ginger, wrapped tightly, in your freezer. Get it out and grate off what you want and return it to the freezer. It keeps a long time that way.

Asparagus with Cashews
1 1/2 pounds asparagus
4 tbsps oil
1 tbsp fresh ginger root, chopped or grated fine
1/2 cup roasted cashews, coarsely chopped
1 tbsp soy sauce

Cut off the tough lower stems of the asparagus. Cut each stalk diagonally into 1" pieces. Heat the oil in a skillet over high heat. Add the ginger and stir-fry for one minute. Add the asparagus and stir-fry until tender but still crisp, about 4 to 5 minutes. Stir in the cashews and soy sauce. Serve immediately.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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Beets are coming in now and many people don't know how to fix them. This is easy and the pineapple really compliments the flavor of the beets.

Beets & Pineapple
2 tbsp brown sugar
1 tbsp corn starch
1/4 tsp salt
1 cup pineapple tidbits with syrup
1 tbsp butter
1 tbsp lemon juice
1 lb beets, cooked and sliced*
*Cut beet tops off leaving about one inch so the red juices don't come out while cooking. Boil lightly till they are tender and a knife inserted will go through to the middle with little resistance. Peel by rubbing off the skins, cutting off the tops and roots first. Slice how you please.

Combine brown sugar, corn starch and salt in pan. Stir in the pineapple and its syrup. Bring to a simmer, stirring constantly. Add butter, lemon juice and beets. Cook for about 5 minutes.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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One of our customers wanted a "different" blueberry pancake recipe. This is the one I gave her. They are very light and good with either syrup or like Bill prefers, a sprinkle of cinnamon sugar.

Snowflake Pancakes With Blueberries for a Crowd
1 package dry yeast
1/4 cup water
1 qt buttermilk
1 tbsp baking soda
4 tbsp sugar
1 tsp salt
4 cups flour
2 tsp baking powder
1/4 cup cooking oil
6 eggs -- well beaten
1 cup blueberries

Preparation of these pancakes must begin the night before they are to be served. Soften yeast in warm waterfrom 105 to 110 degrees. In a separate bowl, mix together buttermilk, baking soda, sugar and salt. Add to this the softened yeast. Sift flour and baking powder together and add, with the oil, to the buttermilk mixture. Mix well. Fold in the eggs. Place in refrigerator overnight in a container large enough to allow the batter to grow twice its size. When ready to cook the next day, add the blueberries to the dough and stir. Cook in avery lightly greased frying pan or griddle, over medium heat as with regular pancake batter. This recipe will keep in a refrigerator for a week or more.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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It's blackberry time and a lot of people will be making jam. If you have just a little more that won't fit into a jar, here's a good use for it.

Blackberry Jam Bars
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1 cup flour
1/4 tsp baking soda
1/4 tps salt
1 cup quick-cooking oats, uncooked
3/4 cup blackberry jam

Cream butter, gradually add sugar. Combine flour, soda, and salt and add to creamed mixture, mixing well. Stir in oats. Press half of mixture into a greased 8-inch square pan. Top mixture with jam, spreading to within 1/4-inch of edge. Press remaining crumb mixture firmly on top. Bake at 400 degrees for 30 minutes. Cool and cut into bars. Makes about 2 dozen

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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It's time for grilling outdoors and adding flavor to your grilled foods can be easy if you make compound butters. They are simply butter with herbs or other seasonings added and are added to the food during and/or after grilling. The first one can be used on meats, corn and other vegetables and you can adjust the herbs to your own taste or imagination. The second one is great for spreading on fresh, hot breads, waffles or pancakes. Compound butters can be frozen and kept for about 3 months or in the refrigerator for a couple of weeks. You can use these when you cook inside, too, anytime of year.

Compound Herb Butter
1 pound butter, softened to room temp.
3 to 4 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
I finely minced garlic clove

Cut the butter into chunks and set aside. Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until completely mixed, the oil becomes colored by the herbs. Remove to mixer and whip till lighter in color, about 5 minutes or so. Add the herb oil to the butter and beat for another 2 minutes until oil is completely mixed. Spoon onto parchment paper or plastic wrap. Roll wrap tightly around the butter into a log, Secure both ends and chill for 2 hours before serving. When grilling, cut off slices of the butter and let melt on the grilling foods. You can also put slices on it after it is removed from the grill and still hot.

Honey Cinnamon Compound Butter
1/2 pound butter, softened to room temperature
7-8 tablespoons of honey
3/4 teaspoon ground cinnamon
1/4 cup finely chopped nuts

Add all ingredients to the butter and mix well until fully incorporated in mixer Wrap as above in parchment paper or plastic wrap and refrigerate. Cut slices to put on fresh hot breads etc.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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As I write this up, I have one of these in the oven. I had some great tasting Kentucky Proud peaches from the Farmers' Market. I have made this before and it is excellent. This goes great with a scoop of ice cream on top.

Fresh Peach Downside Up Cake
Peach Mixture:
2 cups peaches - (3 med peaches,) peeled & thinly sliced
1/2 cup brown sugar, packed
1 tsp cinnamon
3 tbsps melted butter or margarine

Cake:
1 3/4 cup flour
1/4 tsp salt
2 tsps baking powder
1/2 tsp cinnamon
1/2 cup butter or margarine, softened
3/4 cup sugar
2 large eggs
1/2 tsp vanilla extract
2/3 cup milk

Heat oven to 325°. Spray a 9-inch square cake pan with baking spray. Toss peaches with the brown sugar mixture and spread in the baking pan. Beat butter with the sugar until light and fluffy then beat in eggs and vanilla. Add flour, salt, baking powder, and 1 tsp cinnamon to liquids, beating just until blended. Spread the batter evenly over the peaches. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean. Invert the hot cake onto a cake plate and let stand for about 5 minutes. Remove the pan carefully. If any slices stuck to the pan just place on top of cake.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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When it is as hot as it's been lately, you don't want to spend a lot of time over a hot stove. This is quick and easy. If you had some leftover chicken or ham you could also toss it in to make it a whole meal.

Noodles and Fresh Tomatoes
1 lb thin noodles
2 tbsp olive oil
2 tbsp butter or margarine
1 small onion, chopped
2 tomatoes, diced
salt and pepper to taste

Cook noodles by dropping in boiling, salted water. Cook until tender. but do not overcook. Drain well and set aside. Using same pot, place the olive oil, margarine and onions over medium heat. Cook 1-2 min, add tomatoes and cook about another half minute. Salt and pepper to taste. Add the drained noodles and toss.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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When you sell produce, you many times end up with odds and ends of things. This led me to try mixing them together. I had already tried frying green tomatoes and okra together so adding other things was a simple step. This is a great way to use up small amounts of things you have lying around.

Pat's Odds 'n Ends
Use any mixture of the following:
Okra
Green to slightly turning tomatoes
Summer squash - yellow and/or zucchini
Onions
Peppers - hot AND/OR sweet
Eggplant - peeled if necessary
Cucumbers - peeled and seeded
Broccoli flowerettes
Cauliflower flowerettes
Green beans
Mushrooms

Chop everything into 1/2 to 1 inch pieces. Sprinkle some cornmeal into a bowl, add vegetables. Sprinkle more cornmeal on top and toss, adding more if needed to coat all pieces. Heat some oil in a skillet on med heat. Put vegetables in the pan and fry till golden brown turning often. Salt and pepper to taste. If you have an old cucumber that is too old to eat fresh, they are wonderful in this. Just be sure to remove the seeds and peel. Get ready to smack your lips because this is GOOD. If you like fried green tomatoes and/or okra, you will probably like this.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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Most people think of putting honey on biscuits or toast but there are many ways to enjoy the taste of it. This is a simple but delicious dish that uses honey.

Oven-Fried Honey Chicken
Makes 4 servings.
1/4 cup honey
2 tbls balsamic or red wine vinegar
1-1/2 cups dried bread crumbs - I make my own
1 tbls olive oil
6 boneless, skinless chicken breast halves

Whisk together honey and vinegar in a bowl. Put bread crumbs into separate bowl and set both bowls aside. Line a pan with aluminum foil, big enough to hold all the chicken pieces then coat with the oil. Roll chicken pieces in honey mixture, then in bread crumbs and place in pan. Bake at 375°F for 30 minutes, or until cooked through.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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Sweet Potatoes are in and lots of people are asking for ways to fix them besides baking them and making pies out of them. This cake is wonderful and not hard to make. Try some for breakfast with your coffee.

Sweet 'Tater Pound Cake
1 cup butter
2 cup sugar
1 1/2 cups cooked and mashed sweet potatoes
4 eggs
3 cups flour
1/4 tsp soda
1 tsp cinnamon
1 tsp vanilla
1/2 cup chopped pecans
1/2 cup flaked coconut
Icing: 1 lb confectioner's sugar
Grated rind of one orange or lemon
Juice of one orange or lemon

Cake - Cream butter and sugar. Add sweet potatoes and beat until light and fluffy. Add eggs one at a time beating well after each one. Combine dry ingredients and stir into creamed mixture then add vanilla, nuts and coconut. Pour mixture into greased 10 inch tube pan and bake at 350 degrees for 1 hour 15 minutes or until cake tests done. Spread with icing while warm.

Icing - Combine all ingredients, slowly adding enough of the juice to make it spreading consistency.

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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There are still plenty of green tomatoes around till frost but I thought I better hurry and get this recipe in before they are gone. Of course, you could always use the hard tomatoes in the stores in the winter, which basically are green. They are green tomatoes that have been sprayed with a natural gas called Ethanol. It makes the tomatoes red but not ripe. They only LOOK ripe so you could fry them or use them like any other green tomato. This recipe originated in - where else - Kentucky, hence the name.

Kentucky Baked Green Tomatoes
5 lg green tomatoes
Salt and pepper to taste
2/3 cup brown sugar
1 cup coarse butter-cracker crumbs
1/3 cup butter or vegetable oil

Cut tomatoes in half and arrange in an oiled casserole dish. Season with salt and pepper and spread each with about a teaspoon of sugar. Cover with crumbs and dot with butter or oil. Bake at 350 until tender but still firm - the time will depend on the size and greenness of the tomatoes - but will probably range from 30 to 40 minutes. You can also use 1/2" slices - baked for 25 minutes

If you have any requests, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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One of our customers, Margie Edmunds Kinslow, was kind enough to share many of her old recipes recently. I am including one that she got from her mother-in-law that came out of an article back in December 1956. In case you don't know, an "Irish" potato is your typical white potato used to make mashed potatoes. Thank you from everyone Margie!

Irish Potato Cake
1 cup butter or shortening
2 cups sugar
4 well beaten eggs
1 cup cooked and mashed Irish potatoes
1/2 cup milk
2 cups flour
5 tbsp cocoa
1/4 tsp salt
1 tsp each ground cloves, cinnamon and allspice
2 tsp baking powder
2 cups finely chopped nuts

Sift dry ingredients together. Cream shortening and sugar. Add eggs and mashed potato. Add milk and dry ingredients alternately. Add nuts. Bake in 3 9" layers at 350 for 35 minutes. A creamed chees frosting would go well with this.

If you have any requests, or would like to share YOUR recipes, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

_____________________________________________________________________ I wanted to take something to the market a couple of weeks ago to give to everyone and was looking for my regular brownie recipe when I ran into this one. I thought it would be a good choice since apples are plentiful right now. I had quite a few people asking for the recipe so I told them it would be in the paper this week. I doubled this recipe, it made a thick 9x13" brownie. Instead of nut, I used dried cranberries since a lot of people cannot have nuts.

Apple Brownies
1 cup butter or margarine, softened
1 3/4 cup sugar
2 eggs, well beaten
1 tsp vanilla
2 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 cups apples, peeled and chopped
1/2 cup nuts, optional

Cream butter, sugar, eggs and vanilla with. Combine dry ingredients and add to butter mixture. Mix just until flour is moistened. Fold in apples and nuts. Spread in a greased 9 x 9 inch baking pan and bake in 350 degree oven 45 minutes or until it tests done with a toothpick. Serve warm with ice cream or drizzle with vanilla glaze using 1/2 cup powdered sugar, 1 tablespoon hot water and 1/4 teaspoon vanilla if you want.

If you have any requests, or would like to share YOUR recipes, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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Instead of the same old sweet potato casserole, this year I thought I'd make a pie that is similar but also kind of like the traditional pumpkin pie. I combined the two ideas and this is what Bill and I will be having this year. You can substitute Splenda for the regular sugar if you need to cut down on carbs.

Sweet Potato Pie with Marshmallow Topping
1 9" unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 tbsp butter, softened
2 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1 tbsp flour
1/2 tsp salt
1 tsp cinnamon
1/2 cup buttermilk
1/4 tsp baking soda
1 tsp vanilla extract
1 package miniature marshmallows

Preheat oven to 350 degrees F Mix sweet potatoes, butter and eggs. Mix in sugar, flour, salt and cinnamon. Mix in buttermilk and baking soda and stir well, then add vanilla. Pour filling into pie shell and bake for 70 minutes or until set in center, placing marshmallows on top to melt during last ten minutes of baking.

If you have any requests, or would like to share YOUR recipes, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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Cream cheese is often on sale this time of the year and many apples are freshly picked and widely available. So are pecans, although if you have someone who cannot have nuts you might want to leave these out or serve them on the side to be added as desired. This is GOOD!

Cream Cheese Waldorf Salad
1 8 oz pkg. cream cheese, softened
2 tbsp orange juice
1 tbsp sugar
3 cups apples, chopped
1 cup celery, chopped
1/2 cup pecans, chopped
Combine the cream cheese, orange juice and sugar. Mix until well blended then add remaining ingredients. Toss lightly. Chill before serving. Makes about 8 servings.

If you have any requests, or would like to share YOUR recipes, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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A young lady recently told me she was terrified of making a rolled cake. I told her I was, too, so I didn't make one for many years. When I finally did make one, I found it wasn't as hard as I thought. Don't be afraid to try this but make one as practise before you need one to take to a get together.

Chocolate Swiss Roll
CAKE:
3 eggs
1 cup sugar
1/3 cup water
1 tsp vanilla
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 cup cocoa

FILLING:
1/4 cup shortening
1/4 cup butter
1/2 cup confectioners' sugar
1/2 tsp vanilla
4 tbsp marshmallow fluff

Preheat oven to 375 degrees. Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with waxed paper or foil. Grease generously and lightly dust with flour.Spread a clean dish towel on a flat surface and dust with powdered sugar. You will turn the cake out on this and roll it up, the sugar keeps it from sticking. Beat eggs on high until thick, about 5 minutes. Add sugar gradually then beat in water and vanilla. Slowly add flour, cocoa, salt and baking powder. Beat just until smooth. Pour into pan. Bake 12 to 15 minutes. Do NOT overbake. That's the secret to rolled cakes, you do not want them to be too dry. Immediately invert cake onto towel that was sprinkled with powdered sugar. Remove foil. Roll cake up with towel inside, starting on the long side. Cool on cake rack, 30 minutes or more. Make filling and gently unroll cake and spread with filling.

FILLING: Cream first 3 ingredients, then add vanilla and marshmallow. Beat until smooth. Gently unroll cake, spread with filling, then roll up. Cake can be sprinkled with confectioners' sugar or you can frost the outside and decorate it or pour a glaze over it. You can also use jelly or jam as a filling, with or without the creamed filling.

If you have any requests, or would like to share YOUR recipes, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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Having a party and need an appetizer? Frittatas are inexpensive, can be customized and are easy to make. You make them in an oven proof pan or a skillet that you have wrapped with aluminum foil to protect it. This recipe is for bacon and mushrooms but you can add other things as you wish.

Bacon and Mushroom Frittata
1/2 lb bacon, chopped
4 oz mushrooms; sliced
1/3 cup onion, chopped
6 eggs
1/2 cup shredded cheese of your choice
2 tbsp freshly chopped parsley
Salt and pepper

Preheat oven to 350F. Cook the bacon until crispy in an 8-10" pan. Add the mushrooms and onion and cook for about 2-3 minutes. Beat eggs together with the parsley and seasonings, add cheese. Pour the egg mixture into the pan and cook just until the bottom begins to brown. Place in oven till top is just beginning to brown and center springs back when you touch it. Let cool a few minutes then cut into small wedges. Serve with Crostini which are slices of french bread that you have brushed with butter or oil and toasted in the oven. You can also serve this as a main course, just cut into four pieces and serving with a salad or vegetable.

If you have any requests, or would like to share YOUR recipes, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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I never liked potato soup until I had what was called "Loaded Baked Potato Soup" at a restaurant. A friend of mine gave me this recipe she had found. This is very good on a cold, frosty day, served in a bread bowl.

Baked Potato Soup
1 lb bacon, diced
1 onion, diced
5 large Russet potatoes
3 cups chicken stock
3 tbsp butter
3 tbsp flour
1 1/2 cups milk
Salt and pepper to taste
3 green onions, sliced
3/4 cup shredded cheddar cheese, divided
Sour cream for garnish, optional

Cook bacon in Dutch oven over medium heat until crisp, set aside. Using a paring knife or vegetable peeler, remove wide strips of potato peel and reserve. Cut peeled potatoes into 3/4-inch cubes. Cook reserved potato skins in bacon fat in pot until crisp. Transfer potato skins to plate with bacon. Cook onion in the bacon fat till tender then stir garlic and flour in and cook about 1 minute. Whisk in broth and cream, stir in potatoes and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender. Take 2 cups cooked potatoes out and place in a bowl. Puree remaining soup in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Return reserved potatoes to pot and season with salt and pepper. Garnish bowls of soup with bacon, fried potato skins, green onions, and sour cream.

If you have any requests, or would like to share YOUR recipes, please let me know by contacting "Pat" at bswitzer@scrtc.com or go to the website: www.rebelhome.net/ccrfm.html

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