Great Aunt Dorothy’s Scalloped Pineapple

–from the kitchen of Chad Krull (senior, agricultural studies)

Ingredients:

I can crushed pineapple – drained

2 slices white bread – crust removed and cubed

4 eggs – whipped

1 ½ cup sugar

⅓ cup milk

1 stick margarine – melted

3 tablespoon lemon juice

Pinch of salt

Directions: Mix bread and pineapple together and place in an 8” x 8” greased glass baking dish.  Blend and pour the remaining ingredients over the bread and pineapple.  Bake 45 minutes at 350° F.

Back to story: http://www.ag.iastate.edu/stories/2011/11/growing-successful-managers/

Grilled Sweet Corn

–from the kitchen of Joe Hannan, extension horticulture field specialist

Directions:

Put unhusked ear on a hot grill.  Cook until hot. Rotate once halfway through.  Husk the corn and serve.  Cooking with the husk on prevents the kernels from getting singed and makes it easier to husk.  When the ear is husked after cooking, the silk comes off with the husk making it very easy to clean an ear.

Back to story: http://www.ag.iastate.edu/stories/2011/11/teaming-up-to-support-local-food-production/

Roasted Vegetables

– from the kitchen of Laura Miller communications specialist, Leopold Center for Sustainable Agriculture, STORIES writer

Ingredients:
1 small zucchini, sliced 1-inch thick (leave peel on)
1 red bell pepper, seeded, cut in 1-inch strips
1 green bell pepper, seeded, cut in 1-inch strips
2 small potatoes, cubed
1 onion, quartered
1 pound mushrooms, washed, cut in half lengthwise
Cooking spray
Seasoning mixture:
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
2-3 sprigs fresh rosemary (or 1 teaspoon dried)
¼ teaspoon pepper
2-3 tablespoon olive oil

Directions:

Heat oven to 425° F. Lightly spray 15” x 10” jellyroll pan or cookie sheet with cooking spray. Place veggies in bowl, add seasoning mixture on top, stirring well so that vegetables are coated. Place vegetables on pan in a single layer. Roast 30-40 minutes, stirring halfway through cooking time until vegetables are tender and slightly browned. Serve immediately.

This is a good way to eat a lot of vegetables, and use up small amounts of various vegetables. You can substitute eggplant (peeled), winter squash (peeled), sweet potatoes, carrots, turnips broccoli, cauliflower or Brussels sprouts.

Squash-Apple Cheddar Gratin

–from the kitchen of Jan Libbey (’84 fisheries and wildlife biology), farmer and co-owner of One Step at a Time Gardens (courtesy The Moosewood Restaurant Kitchen Garden)

Ingredients:

2 cups sliced onion

1 ½ cups grated cheddar cheese

1 teaspoon fresh thyme leaves

2 tablespoons bread crumbs

2 tablespoons vegetable oil

3 cups winter squash, cooked, mashed

2 ½ cups apples, thinly sliced

Salt and pepper to taste

1 tablespoon flour

Directions: Sauté onion and thyme in oil for about 20 minutes until onion is soft and golden.  Meanwhile, toss apples and flour.  In a separate bowl, mix cheese and bread crumbs.  Preheat oven to 350° F.  Oil a casserole/baking dish – approximately 8” x 8” (three inches deep) and layer the ingredients as follows: squash, salt and pepper, sautéed onions, apples slices, bit more salt and pepper, cheese/bread crumb mix.  Bake covered for 30 minutes, then uncovered for 15 minutes.  The apples should be tender and the topping bubbly and golden.

Back to story: http://www.ag.iastate.edu/stories/2011/11/voices-food-and-farming-the-cornerstone-of-community/