Recipes would be great for those of us who lack that inclination to throw together whatever the market brought in this week! Feel free to just copy & paste a recipe in the “Description” section if you do not have the time to go through the step-by-step process. Thank you very much for your contribution!

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Bing Cherry Pepper Jelly Sauce

This 2 ingredient sauce has whole dark cherries and a little bit of a spicy kick. Great over pork roast & roast turkey. It’s great to be able to pull a can of fruit & jar of jam off the shelf & make it look like you’ve worked hard for a special dish. I’m sure the sauce would be great on other things, too.

Source: I developed this to make pork tenderloin a little more special for a birthday party. (Entered by Beth Retzloff)
Servings: Makes about 1 1/2 - 2 c. depending on how much jelly you add & serves 6 - 8.
Ingredient keywords: cherries, Jalapeno
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Braised Brisket with Bourbon-Peach Glaze

Following a quick sear on the stove top, this beef cooks low and slow in the oven to ensure fork-tender results. An earthly cinnamon-paprika rub balances the richness of the fruit glaze.

Source: Country Living, May 2013 (Entered by Jerry Markham)
Servings: 8 - 12
Ingredient keywords: Salt, Pepper, Paprika, Cinnamon, Brisket, Oil, Onion, Garlic, Carrots, Celery, Tomato, Stout, Bourbon, Soy, Vinegar, Sugar, Beef, Peach, Seasonings
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This is a recipe with a lot of flexibility. You can use whatever is available and/or just what you like in terms of the veggies.

Source: Sarah Ball (Entered by Sarah Ball)
Servings: 2 - 4 people, depending on whether this is lunch or an appetizer
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Bruschetta (Italian pronunciation: [brusˈketːa]is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer.

Source: Sarah Ball (Entered by Diane Rose)
Servings: Serves 2 -4
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Fried Green Tomatoes

Better than Mom’s.

Source: Food Network (Entered by Diane Rose)
Servings: 4 servings
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Hunter's Chicken

This is a rich tasting chicken dish that tastes even better the next day. It is easy to customize & leave out the veggies your family doesn’t like. I often add celery, yellow squash, eggplant, etc. I’ve substituted Rotel, spaghetti sauce or chopped fresh tomatoes for the crushed tomatoes. I usually buy whatever chicken is on sale – thighs, whole cut-up, breasts, etc. I do think the dish has a better flavor if you use bone in chicken pieces. You can remove the skin if you want a leaner version. It’s also an easy way to ‘hide’ veggies from picky eaters. Just chop them small and they melt into the sauce. I also like adding a little wine if we have an open bottle to boost the flavors.

Source: My aunt, Byrd Kelly. (Entered by Beth Retzloff)
Servings: 4 - 6
Ingredient keywords: Chicken, Olive, pepper, onion, mushrooms, squash, tomatoes, herbs, seasoning, pepper, wine
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Oh-So-Good Oatmeal

This recipe is a family favorite. A healthy, filling breakfast has never been so easy! Try adding nuts, fresh fruit, or granola for a variety of taste.

Vegetarian! Vegan!
Source: Turtle Rock Farms Kitchen (Entered by Sarah Croswell)
Servings: Serves 4
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Potato wedges

Snagged this off my favorite recipe website !

“With just a splash of oil and a pinch of salt and pepper, you can turn the humble potato into delicious homemade wedges. They’re perfect with anything from a homemade burger to your favorite grilled chicken. Give them a try and you won’t ever buy the frozen ones again.
This simple method works with other veggies too so why not give sweet potato, parsnip or squash wedges a go to mix things up a bit. "

Source: Food (Entered by julie depreux)
Servings: 4
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Purple Hull Peas

Two pounds of peas makes enough for dinner and storing extra in the freezer. They are worth every minute it takes to prepare them.

Source: Food Network (Entered by Diane Rose)
Servings: 8 servings
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Question: How Do I Stir-fry Different Types of Vegetables?

This article is copied from the following link:

“You’ve decided to a prepare a healthy stir-fry from scratch, using ingredients you have on hand. Not sure whether a certain vegetable is a good candidate for stir-frying? It all comes down to the density and moisture level of the vegetable.


High moisture vegetables that are not too hard, like zucchini, sweet peppers, spinach and mung bean sprouts, can be quickly stir-fried at high heat without the addition of extra liquid.

Denser, low moisture vegetables like broccoli and carrots, on the other hand, require more cooking time. Most recipes call for the vegetables to be stir-fried briefly and then boiled in a liquid such as chicken broth. Another option is to briefly blanch the vegetables prior to stir-frying.
Many vegetables fall somewhere between these two extremes. Snow peas (also called sugar peas and snap peas) have medium moisture levels and thickness – they can be stir-fried dry or finished in a sauce. Asparagus, on the other hand, is a high moisture vegetable but relatively hard and thick – liquid is usually added.

More Tips on Stir-frying Vegetables:

For all vegetables, cut them into uniform size before stir-frying. This ensures that they will cook evenly.
Be sure the vegetables are thoroughly drained before stir-frying. (A good tip is to wash the vegetables and leave them to drain earlier in the day). Wet vegetables can ruin a stir-fry.
On the other hand, if vegetables become too dry during stir-frying, they can burn. To prevent this, splash them with a bit of Chinese rice wine, dry sherry, or water while stir-frying.
Keep moving the vegetables during stir-frying. This also helps prevent them burning."

Source: (Entered by Diane Rose)
Servings: Depends on the how many vegetables you add... :)
Ingredient keywords: stir
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Strawberry Cream Pie

This is my families favorite Pie. Since Easter falls right in the middle of strawberry season, I always make these pies to take to our family easter dinner…It is very light & very refreshing and a wonderful spring time treat…

Source: A friend gave this recipe to me many years ago (Entered by Closed Account)
Servings: 1 recipe makes 2 pies
Ingredient keywords: strawberries, coolwhip, Eagle, lemon, Graham
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Summer Squash Casserole

Cook’s Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake.

Source: Recipe courtesy Paula Deen/Food (Entered by Diane Rose)
Servings: Servings 6
Ingredient keywords: squash, onions, garlic, parsley, butter, bread, water, cracker
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Turnip Greens

This is a low fat recipe that is wonderful!

Source: Mom's Green-Adriane (Entered by Diane Rose)
Servings: 4 servings
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