Recipe Corner

Oct. 23, 2008

By Ginger Isham

Cabbage night

Once upon a time, cabbage night was known as the night before Halloween when devils were up to mischief. Young folks would soap windows, throw eggs or drape a roll of toilet paper around your car or tree. On Halloween the words are “trick or treat,” which I guess means if you don’t give out a treat they might trick you by doing one of the above — nothing harmful or destructive, but all in fun.

In this article, cabbage night holds a different meaning — cabbage for dinner. Cabbage has always been an unpopular vegetable, especially with the young folks. I guess you acquire a taste with age. It is high in fiber, rich in Vitamins C, K, A, B6 and potassium and manganese. You can add shredded cabbage to many clear tomato based soups to make them heartier. Pan fry shredded cabbage in a little butter and add a little cream with your favorite shredded cheese. Many Vermonters like shredded cabbage (coleslaw) with raisins, apples and celery, combined with mayo dressing. Other ways to serve cabbage include the following:

Crock pot cabbage soup

1/2 medium head of cabbage, shredded or cut fine

3 small zucchinis, diced

1 large clove of garlic, chopped

1/4 teaspoon basil

salt and pepper to taste

12 ounces of V-8 vegetable juice

2 tablespoons tomato paste

1 can French onion soup (10 ounce)

1 or 2 cups spinach or Swiss chard

1/2 cup carrots, sliced thin

dash of Worcestershire sauce

Put all ingredients in a crock pot and cook on low for 8 to 10 hours. Serves 6 to 8 people.

Hunter’s cabbage

1 3/4 pound cabbage, shredded

1 large onion, sliced thin

1 cup bacon, diced

1 cup ground beef

1 cup ground pork

salt and pepper to taste

3 cups red potatoes, sliced

1 cup beef broth

Fry bacon in a skillet, add onion and cook until wilted. Add beef and pork, salt and pepper and cook until meat is browned. Add cabbage, potatoes and beef broth. Cover skillet and cook on low for 30 minutes and serve. Makes 4 to 6 servings.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.


Recipe corner

Garden spinach specialties

July 31, 2008
By Ginger Isham

One cup of cooked spinach is high in Vitamin C and A, rich in riboflavin, folate, magnesium, potassium, and vitamins E, B6, and thiamin and contains 40 calories. When steaming or cooking spinach, save the juice, as it is the most potent vegetable juice in prevention of cancer cell formation. It is thought that a daily serving of spinach makes one less likely to develop lung cancer. One pound of fresh spinach will make one cup of cooked spinach.

Many years ago we attended yearly farm meetings at a local inn and were served a spinach appetizer before our main dish. I wished I knew how to make it and years later a friend in my workplace gave me a recipe very similar to this appetizer. I have been asked for the recipe numerous times over the years so will again share it in my column.

Spinach soufflé
1/4 cup melted butter
1 cup small-curd cottage cheese
2 tablespoons flour
3 eggs, beaten
1 frozen package of chopped spinach; or 1 pound fresh spinach
pinch of salt and pepper
1 package shredded cheddar cheese (8 ounces)
Mix all ingredients in bowl. I sometimes add 1 to 2 tablespoons chopped onion. Pour into an 8-inch-by-8-inch baking dish, lightly oiled. Bake at 350 degrees for about 45 minutes. I double recipe and put in a 9-by-13-inch baking pan.

Green garden spinach/pea soup
2 tablespoons butter
3/4 cup scallions or onion, chopped
1 clove of garlic, minced
4 cups peas
4 teaspoons dried basil or 4 tablespoon fresh basil
1/2 cup chopped fresh parsley
16 cups fresh spinach
6 cups chicken broth
1 tablespoon fresh lemon juice
pinch of black or white pepper

In large kettle, sauté onions and garlic in butter. Add remaining ingredients and cook until spinach is limp. Cool slightly. Process in a blender or food processor until smooth. Heat and serve with crusty bread.

Starved for time

A quick way to serve spinach is by cooking one slice of bacon, cut up, with one small, thinly sliced onion. Add 1/2 pound of fresh spinach, cover and cook for 2 minutes. Add remaining 1/2 pound of spinach and cover and cook for 3 to 8 minutes. Add dash of salt and pepper. Stir and serve.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives. She cooked for guests for more than a decade.

Continue reading “Recipe corner”

Comment here

Recipe corner

July 17, 2008
By Ginger Isham

Cool, quick and delicious desserts

A few hot, humid days like we have had recently can dampen one's spirit for cooking. I am resorting to something that goes against my beliefs — instant mixes! The heat can make you feel like treating yourself to a fancy dessert. It's OK once in a while, as mother would say, as long as “it doesn't become a habit.”

Pineapple cream pie

1 graham cracker piecrust

1 20-ounce can crushed pineapple in own juice, drained

1 box of instant lemon pudding (3.4 ounces)

1 8-ounce carton of frozen whipped topping, thawed

Mix pineapple and pudding in a bowl until mixture thickens. Fold in whipped topping. Pour into graham cracker piecrust. Refrigerate for several hours. Serve slices of pie with a whipped cream flower and top with several fresh blueberries or fresh sliced strawberries.

Blueberry pudding

4 cups blueberries

1 cup sugar

1/2 cup water

8 slices of white bread with crusts removed, spread with soft butter

Bring berries, sugar and water to a boil in saucepan over medium heat and simmer for 10 minutes. Put two slices of bread, with buttered side down, in a 9-by-4.5-inch loaf pan and cover with some of the hot berries. Continue to layer, ending with fruit on top. Let cool. Chill in refrigerator. Take out of mold on a platter and slice.

Serve with ice cream or whipped cream and berries (optional).

Angel puff

(Do not make/bake on a humid day)

8 egg whites

1/2 teaspoon cream of tarter

2 cups sugar

1 teaspoon vanilla

1 teaspoon vinegar

1 quart fresh strawberries

1 pint of whipping cream, whipped

Beat egg whites until frothy, add cream of tarter and beat until almost dry. Slowly add 1 cup sugar, vanilla and vinegar and continue beating. Slowly add rest of sugar and blend and mix until egg whites are stiff. Pour into a greased 8-inch spring form pan and bake in 250-degree oven for 1 hour and 15 minutes. Cool and remove sides of pan and top with strawberries and whipped cream. Elegant enough for a queen.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives. She cooked for guests for more than a decade.

More Community Forum Articles

Continue reading “Recipe corner”

Comment here