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Corn Pie

Corn Pie
 
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This recipe is from a senior at Messiah College and part-time employee at the orchard.
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Ingredients
  • two large pie crusts (one for the bottom and one for the top)
  • 4-5 c corn
  • 2 potatoes
  • parsley
  • 1 or 2 hard boiled eggs
  • salt and pepper
  • milk
  • butter
Instructions
  1. Preheat oven to 400 degrees.
  2. Cook fresh corn ahead of time. Optional: Cook it with the potatoes.
  3. Boil cut up potatoes for 5 minutes or just until tender.
  4. Drain potatoes/corn.
  5. Put pie crust in pan. Add corn, potatoes, cut up egg, parsley, salt and pepper to taste.
  6. Add milk to cover, but not too much that it cooks over.
  7. Dab the top with butter.
  8. Put the second crust on top and cut slits.
  9. Bake at 400 degrees for 10 minutes, reduce heat to 375 and bake another 30 or until crust is golden brown.
  10. Serve hot with extra warm milk.

 

Stuffed Pepper Soup

Stuffed Pepper Soup
 
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This recipe comes from one of our employees; she works at the stand and made it for all of us recently. It was great!
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Ingredients
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 5 green peppers, chopped
  • 12-14 c fresh tomato puree (take fresh tomatoes, heat on stove, run through sauce master, and then heat to reduce volume and thicken.)
  • 2 beef bouillon cubes
  • 2 c water
  • 1 T brown sugar (you can add additional sugar to cut the acidity of the tomatoes if you like)
  • ¾ c uncooked white rice
  • spices to taste such as salt, pepper, and garlic powder
Instructions
  1. Brown the beef, onion, and peppers. Drain well.
  2. Add remaining ingredients and simmer on low until the rice is cooked, or cook rice separately and add to soup after simmering.
  3. Add more water if soup is too thick.

 

Baked Spaghetti Squash

Baked Spaghetti Squash
 
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This recipe originally called for 12 oz of cooked spaghetti. We made it with spaghetti squash and spaghetti and really enjoyed it both ways!
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Ingredients
  • 1 lb ground beef
  • ¼ c chopped onion
  • 1 c chopped green pepper
  • ½ c chopped celery
  • 1 T margarine or oil
  • 28 oz can tomatoes
  • 4 oz can mushrooms
  • 2-1/4 oz can drained, sliced olives (optional)
  • Italian Seasoning to taste
  • Spaghetti Squash or 12 oz of spaghetti
  • 10-1/2 oz can cream of mushroom soup
  • ¼ c water
  • 2 c shredded cheddar cheese
  • ¼ c Parmesan cheese
Instructions
  1. Cook spaghetti squash ahead. To cook you can cut it in half, scrape out the seeds and pulp, and then bake rind side up for 30 to 40 minutes at 375 degrees. Separate strands by running a fork through. If you prefer, you can cook it whole (it's pretty hard to cut in half prior to cooking). To cook it whole: pierce the squash several times with a sharp knife and bake for one hour at 375 degrees or put it in your crock pot with a cup of water and let it go all day (8 to 10 hours) on low.
  2. If not using squash, cook and drain spaghetti.
  3. Sauté ground beef, onion, green pepper, celery, and margarine or oil until beef is brown.
  4. Add can of tomatoes (with liquid), mushrooms, olives, and Italian seasoning and simmer for 10 minutes.
  5. In small bowl, mix soup and water. Set aside.
  6. Place half of the spaghetti or squash in greased 9x13 inch baking dish.
  7. Top with half of the meat mixture.
  8. Sprinkle with 1 c cheddar cheese.
  9. Repeat layers.
  10. Pour soup over casserole and spread evenly.
  11. Sprinkle with Parmesan cheese.
  12. Bake, uncovered at 325 degrees until bubbly, approximately 45 minutes.

 

Sweet Potato Pone

Sweet Potato Pone
 
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This recipe comes from a farm friend in South Carolina. They enjoy it every Thanksgiving and Christmas!
Ingredients
  • 3 c grated sweet potatoes (wash well, no need to peel)
  • juice of one orange or 2 T juice concentrate
  • 1 c sugar
  • ½ stick margarine
  • 2 T dark Karo Syrup
  • ⅛ t cinnamon
  • ⅛ t allspice
  • ½ c milk
  • 3 eggs, beaten
  • 1½ t ginger
  • ⅛ t nutmeg
Instructions
  1. Melt margarine in a casserole dish.
  2. Mix other ingredients in bowl.
  3. Pour into casserole dish, on top of margarine, without mixing.
  4. Bake at 350 degrees for one hour, uncovered.

 

Creamy Chicken Thighs with Potatoes or Noodles

Creamy Chicken Thighs with Potatoes or Noodles
 
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Stop by the orchard to pick up some Paulus Potatoes or a bag of homemade Little Barn Noodles for this recipe! I've made this recipe with chicken thighs as well as boneless breasts and both were great. I reduced the cooking time to 1 hour and 40 minutes covered and 20 minutes uncovered for the boneless breasts.
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Ingredients
  • ½ c chopped dried beef
  • 8-10 chicken thighs, skinned
  • 6 slices bacon, cooked, and crumbled
  • ¼ lb cream cheese, softened
  • 2 (10½ oz) cans cream of mushroom soup
  • 1½ c sour cream
  • chopped parsley
  • either baked potatoes or cooked buttered noodles
Instructions
  1. Sprinkle dried beef in an 8 x 12 baking dish.
  2. Arrange chicken thighs on top.
  3. Top each thigh with crumbled bacon.
  4. Combine the next 3 ingredients and beat until blended. Pour over chicken.
  5. Cover tightly with foil and bake in preheated oven at 325 degrees for 2 hours.
  6. Remove foil, and bake uncovered for 20 more minutes.
  7. Sprinkle with parsley and serve over baked potatoes or buttered noodles.

 

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