Recipes Using Garden Herbs

 

Meat Ball Chowder Meatballs: 2 pounds ground beef 2 teaspoons seasoned salt 1/2 teaspoon pepper 2 eggs, slightly beaten

1/4 cup finely chopped, fresh parsley 1/3 cup fine cracker crumbs

2 tablespoons milk 3 tablespoons flour Thoroughly combine meatball ingredients, and form into about 40 walnut-sized balls. Dip in flour. 1 tablespoon salad oil 1/2 cup chopped onion

2 bay leaves

6 cups water 6 cups tomato juice

6 beef bouillon cubes

3 cups sliced or shredded carrots

2 or 3 sliced or shredded potatoes

3 cups celery, chopped 1/4 cup rice

1 tablespoon sugar 2 teaspoons salt 1 pint corn

Heat salad oil in an 8- to 10-quart kettle, and lightly brown meatballs on all sides. Add remaining ingredients, except corn add it during the last 10 minutes of cooking. Bring to a boil and simmer for 30 minutes or until vegetables are tender. If meatballs disappear after the first meal, you can add more meat. Wilma Oberholtzer Ephrata, Pa. Chicken in Basil Cream

1/4 cup milk 1/4 cup dry bread crumbs

4 boneless skinless breast halves (about 1 pound) 3 tablespoons butter 1/2 cup chicken broth 1 cup whipping cream

1 jar (4 ounces) sliced pimentos, drained 1/2 cup Parmesan cheese

1/4 cup minced fresh basil 1/8 teaspoons pepper Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium-high heat, cook the chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil and pepper; cook and stir until heated through. Pour over the chicken. Yields 4 servings. Dale Smith Lancaster Co. Dairy Promotion Committee

Tried and True Minestrone

2 cups tubetti pasta, cooked 2 tablespoons olive oil 8 cups low-sodium chicken or veggie broth 6 garlic cloves, chopped 1 large yellow onion, chopped 3 celery stalks, chopped 2 large carrots, chopped 1 tablespoon fresh thyme leaves, finely chopped 1 (19-ounce) can diced tomatoes

1 (19-ounce) can chickpeas, rinsed and drained 1 (19-ounce) can white kidney beans, rinsed and drained 1 (19-ounce) can red kidney beans, rinsed and drained 2 medium zucchinis, chopped 1 tablespoon fresh ground pepper 1 teaspoon salt Cook pasta according to directions on package. Cook until al dente, drain and toss with olive oil. Set aside. In a large saucepan on high, heat oil. Add garlic and saute until golden. Lower heat to medium, adding carrots, celery and onion. Cook until soft, stirring often, about 10 minutes. Add herbs and raise heat to high. Add beans, chickpeas, tomatoes and zucchini. Add chicken stock and bring to a boil. Lower heat and simmer for 15-20 minutes, skimming foam from top. Season well with pepper and sprinkle with salt to taste. Add cooked pasta and enjoy! Marinated Garden Tomatoes

6 large tomatoes

3 tablespoons finely minced onion

1/3 cup canola oil 1/4 cup red wine vinegar 1/4 cup fresh chopped parsley 1 clove garlic, minced 1 teaspoon salt 1/4 teaspoon fresh ground pepper Place tomatoes in a bowl. Mix together remaining ingredients and pour over the tomatoes. Cover and refrigerate for at least 2 hours before serving. Zoe Rohrer Lancaster, Pa. New Potatoes with Dill Sauce

1 pound small new potatoes, quartered 1 cup cream

2 teaspoons fresh dill, chopped Salt and pepper to taste

Boil potatoes for 15-20 minutes until just tender with the skins on. In a small pan gently heat the cream and dill, stirring constantly, until just very lightly boiling. Reduce heat and simmer for a few minutes. Add salt and pepper. Pour over the cooked potatoes. Serves 4. Tuna Salad With Fresh Dill 6 ounce can tuna in spring water (canned salmon can be substituted) 1/2 cup diced celery 1/4 cup minced fresh dill 1 tablespoon fresh parsley, minced 1 tablespoon sliced green onion

4 tablespoons light mayonnaise

1/2 teaspoon mustard Combine all ingredients and serve on bread for sandwiches or on lettuce greens as a salad. Cucumber and Sour Cream Dressing 1/2 cucumber, peeled, seeded and grated (1/2 cup) 1/4 teaspoon salt 2 teaspoon Dijon-style mustard 1 tablespoon vinegar or fresh lemon juice

Pepper to taste

1/2 cup sour cream

1/4 cup plain yogurt 1 tablespoon snipped fresh dill In a small sieve set over a bowl, toss the cucumber with the salt and let drain for 10 minutes. In a blender, blend the mustard, vinegar, pepper and salt to taste. Add the sour cream, yogurt and the dill. Blend the mixture, scraping down the sides until it is smooth. Add the cucumber and blend until combined. Makes 1-1/2 cups. Herbed Asparagus

2 pounds asparagus

4 tablespoons butter or margarine

1 tablespoon minced fresh parsley 1 tablespoon chopped chives

1 teaspoon fresh rosemary 1 teaspoon black pepper 1/2 cup Parmesan cheese

Cover the asparagus with water in a large pot and bring to a boil. Cook until just tender, about 5 minutes. Drain well. Combine the butter, herbs and pepper to blend. Melt the butter mixture in a large skillet and add the cooked asparagus. Toss and heat through. Transfer to a platter and sprinkle with Parmesan cheese. Rosemary Bread 1 package dry yeast 1 cup warm water 2 tablespoons chopped fresh rosemary leaves

1 teaspoon granulated sugar 1 teaspoon salt 1-1/4 cups whole wheat flour 1-3/4 cups flour Olive oil 1 beaten egg In a large bowl, add the yeast to the warm water; add sugar. Let stand until foamy. This should take 5-10 minutes. Add the rosemary, salt, whole wheat flour and a cup of the regular flour. Stir with a wooden spoon until it s mixed and forms a loose, sticky ball. Add the remaining flour, then turn it out onto a floured surface and knead about 8 minutes. Place in an oiled bowl, cover with plastic wrap, and let rise for an hour or until it s doubled in volume. Punch down and knead it briefly to remove air. Shape into a slightly flattened ball. Place it on a lightly oiled baking sheet. Brush the loaf with oil. Let rise for 45 minutes or so, until it s about doubled. Brush it with the egg. Bake at 375 degrees until the top is browned, about 45 minutes, or until it sounds hollow when tapped. Cool on a rack.

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