Recipe: Stromboli

Originally published in the May 14, 2014, issue

 

Editor’s Note: Sam Castillo of Gainesville, Ga., submitted this Italian-inspired recipe. Though we used the meats and cheeses listed below, feel free to experiment with your favorite deli cuts to find the perfect flavor for your family.

Ingredients:

2 loaves frozen white or Italian bread

¼ cup vegetable oil

1 large onion, sliced

½ pound sliced mushrooms

1.5 green bell peppers, sliced

2 tablespoons butter

2 tablespoons vegetable oil

2 tablespoons corn meal

½ pound each sliced pepperoni, sliced ham, sliced salami

½ pound each sliced provolone and sliced sharp cheddar cheese

1 egg, beaten with pepper and 1 tablespoon olive oil

 

Instructions:

 

1. Coat two large bowls and both frozen bread loaves in oil. Defrost bread in bowls by covering with plastic wrap and setting in a warm place for six to eight hours. The bread will expand greatly during defrosting.

 

2. Preheat oven to 350 degrees Fahrenheit.

 

3. Sauté vegetables in butter until tender, using a large skillet.

 

4. Spread a 9x14-inch cookie sheet or jelly roll pan with oil and sprinkle corn meal on top. Roll out dough to fit pan.

 

5. Place meat, cheese and vegetables in alternating layers down the center of each loaf.

 

6. Bring the ends of the dough together to form a rectangle and seal with the beaten egg mixture. Brush dough with any remaining egg mixture.

 

7. Bake for20 to 30 minutes or until lightly browned. Allow to cool slightly before slicing.



Recipe: Mac 'N' Beef

Originally published in the June 25, 2014, issue

 

Editor’s Note: Who needs Hamburger Helper when you’ve got the Market Bulletin? Here’s an easy dinner that only takes minutes to prepare and serves up to five. It’s a quick, kid-friendly way to celebrate Georgia Beef Month, and you can extend the celebration by doubling the recipe and freezing half for a later meal!

Ingredients:

½ box elbow macaroni

1 tablespoon vegetable oil

1 cup bell pepper, chopped

1 cup onion, chopped

1 tablespoon garlic, chopped

1 pound ground beef

2 cups canned, crushed tomatoes

1 teaspoon each dried basil and oregano

Salt and pepper, to taste

2 cups shredded cheddar cheese

 

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

 

2. Cook macaroni according to package directions.

 

3. Heat oil in a large Dutch oven. Sauté bell pepper, onion and garlic. Add ground beef and cook until brown. Drain if desired. 

 

4. Add tomatoes, spices, salt and pepper.

 

5. Place in a casserole dish and top with cheese. Bake until cheese melts.



Recipe: Margie's Chicken Salad

Originally published in the Feb. 5, 2014, issue

 

Editor's Note: Margie Leger of Cordele, Ga., sent in this favorite recipe, which she said is always requested for church functions and family gatherings. Makes approximately 10 servings.

Ingredients:
5 cups cooked chicken
1 cup celery, chopped
2 cups mayonnaise
1.5 cups apple
2 cups pecan halves
1 cup sweet pickle relish
4 hardboiled eggs (optional)
Salt and pepper, to taste

Instructions:
1. Chop chicken, hardboiled eggs and apples. Leave the peel on the apples.

2. Combine all ingredients in a large bowl and mix well.

3. Spoon servings over lettuce leaves. Sprinkle with additional pecan halves if desired.

Recipe: Vidalia Onion Pizzas, Two Ways

Originally published in the April 30, 2014, issue

 

Editor’s Note: Sweeten up Georgia’s own sweet Vidalias with a tangy barbecue twist, or turn them savory and delectably cheesy with these two pizza options. Add your own favorite toppings to customize them further.

 

Ingredients:

2 loaves frozen white bread dough

Oil

½ cup barbecue sauce

½ cup store-bought alfredo sauce

1 cup roasted or sautéed Vidalia Onions, sliced

1.5 cups cooked chicken, chopped

2 cups grated mozzarella cheese, separated

Instructions:

1. Create the crust. Generously cover a large bowl with oil. Place frozen dough in the bowl and allow to thaw and rise. This can be done overnight or for at least eight hours.

2. Spread the crust on two greased 12-inch pizza pans. Press crust to the sides of the pans and set aside.

3. Preheat oven to 400 degrees Fahrenheit.

4. Split the chicken and onion portions in two.

5. On one crust, spread barbecue sauce, one portion chicken, one portion onions and one cup mozzarella.

6. On the second crust, spread alfredo sauce and remaining chicken, onions and mozzarella.

7. Bake until crust is browned and cheese is melted.



Recipe: Chocolate Caramel Bars

Originally published in the Dec. 11, 2013, issue

 

Editor’s Note: Trying to decide whether to bring cake or cookies to that holiday function? Here’s the perfect combination. Makes about 20 bars.

 

Ingredients:

14-ounce package of caramels

2/3 cup evaporated milk, divided

18.5-ounce box German chocolate cake mix

2/3 cup butter, melted

6-ounce package chocolate chips

1.5 cups chopped pecans

 

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

 

2. Melt caramels in a bowl in the microwave for about two minutes. Stir in one-third cup evaporated milk and set mixture aside.

 

3. Combine cake mix, butter and remaining milk in a large bowl. Press half of this mixture in a prepared 9x13-inch baking pan and bake for six minutes.

 

4. Remove cake mix from oven. Sprinkle with chocolate chips and pecans. Pour the caramel mixture over and gently spread it. Note that the caramel mixture will not go all the way to the sides of the pan.

 

5. Spoon remaining cake mix on top of caramels, and return to the oven and bake for 20 minutes. Let cool and cut into one-inch squares.



Recipe: Molasses Cookies

Originally published in the Dec. 11, 2013, issue

 

Editor’s Note: These cookies come to us from Jack Spruill of Hoschton, Ga. The recipe makes five dozen, but they were such a hit with our taste-testers that a second batch was called for! 

 

Ingredients:

2/3 cup vegetable oil

1 cup sugar

1 egg, beaten

4 tablespoons molasses

2 cups flour

½ teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

2 teaspoons baking soda

Sugar for coating cookies

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Combine oil, one cup sugar, egg and molasses in a large bowl.

3. In a separate bowl, combine flour, salt, ginger, cinnamon and baking soda. Add the flour mixture to the oil mixture and stir to combine.

4. Roll one teaspoon dough into a ball and roll in remaining sugar to coat. Repeat for the rest of the dough.

5. Place coated dough balls on a prepared cookie sheet and bake for six to eight minutes.



Recipe: Easy Peanut Butter Oatmeal Cookies

Originally published in the Dec. 11, 2013, issue

 

Editor’s Note: This recipe makes about two dozen cookies, enough to feed plenty of little elves on Christmas morning.

 

Ingredients:

½ cup crunchy peanut butter

½ cup packed light brown sugar

1 egg, beaten

1.25 cups quick cooking oats

½ teaspoon baking soda

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

 

2. Cream peanut butter and brown sugar together in small bowl until fluffy. Add egg.

 

3. Add oats and baking soda. Mix well.

 

4. Drop tablespoons of batter about two inches apart on a prepared cookie sheet. Bake for six to eight minutes.



Recipe: Mama's Big Pot Vegetable Soup

Originally published in the April 2, 2014, issue

 

Editor’s Note: Thanks to Debra Rousey of Royston, Ga., for submitting this soup! It makes eight large servings and tastes pretty good with biscuits on the side.

 

Ingredients:

4 chicken breasts

6 cups water

6 small red potatoes, diced

1 pound ground beef

3 onions, chopped

14.75-ounce can whole kernel corn, undrained

Two 14.75-ounce cans cream style corn, undrained

14.75-ounce can butterbeans, undrained

24-ounce bottle of ketchup

¼ cup Worcestershire sauce

2 teaspoons salt

2 teaspoons pepper

 

Instructions:

1. Cook chicken in water until done. Remove and reserve broth.

 

2. Dice chicken when cool enough to handle.

 

3. Cook potatoes in reserved chicken broth until tender.

 

4. Brown ground beef and chopped onions together in a large frying pan and drain.

 

5. Add ground beef to potatoes and broth. Add remaining ingredients.

 

6. Simmer entire mixture until heated through.



Recipe: Margie's Chicken Salad

Originally published in the Feb. 5, 2014, issue

 

Editor's Note: Margie Leger of Cordele, Ga., sent in this favorite recipe, which she said is always requested for church functions and family gatherings. Makes approximately 10 servings.

 

Ingredients:

5 cups cooked chicken

1 cup celery, chopped

2 cups mayonnaise

1.5 cups apples

2 cups pecan halves

1 cup sweet pickle relish

4 hardboiled eggs (optional)

Salt and pepper, to taste

Lettuce leaves

 

Instructions:

1. Chop chicken, hardboiled eggs and apples. Leave the peel on the apples.

 

2. Combine all ingredients in a large bowl and mix well.

 

3. Spoon servings over lettuce leaves. Sprinkle with additional pecan halves, if desired.

Recipe: Broccoli, Chicken and Rice Casserole

Originally published in the March 19, 2014, issue

 

Editor’s Note: Lauren Nicholson of College Park, Ga., sent in this casserole recipe. It’ll serve four to six.

Ingredients:

1 can cheddar cheese soup

1 can cream of chicken soup

10-ounce can chicken broth

1 cup uncooked instant rice

1 whole rotisserie chicken, deboned and chopped

4 cups broccoli florets, steamed

¼ cup butter

½ cup chopped onion

½ cup milk

1 cup shredded cheddar cheese

 

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

 

2. Combine cheddar cheese soup, chicken soup, chicken broth, rice, chicken and broccoli in a large bowl.

 

3. Sauté onions in butter. Add to rice mixture and stir in milk.

 

4. Place mixture in a 9x13-inch baking dish. Top with cheese and bake for 30 minutes.

 

5. Uncover casserole and bake 10 minutes longer.

Recipe: Pumpkin Brandy Cheesecake

Editor's Note: We're super cheesecake fans this week! If you enjoyed the Pecan Sandies cheesecake in the Nov. 12 issue of the Farmers and Consumers Market Bulletin, we think you'll love this pumpkin cheesecake with gingersnap crust, courtesy of Georgia Grown Senior Executive Chef Holly Chute!

Ingredients:
For the crust:
1.5 cups gingersnap cookie crumbs
1/2 cup chopped pecans
1/2 teaspoon cinnamon
6 tablespoons butter, melted

For the filling:
Three eight-ounce packages cream cheese
1 cup light brown sugar
1.5 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
4 eggs
1 cup canned pumpkin
1/4 cup brandy (or 1 teaspoon rum extract)
1/4 cup half and half

For the topping:
16 ounces sour cream
1/4 cup brown sugar
2 tablespoons brandy (or 2 teaspoons rum extract)
Caramel drizzle

Instructions:
1. Preheat oven to 325 degrees Fahrenheit.

2. Combine gingersnap crumbs, chopped pecans, cinnamon and melted butter. Mix well and press in to the bottom of a 10-inch springform pan.

3. Beat cream cheese until light and fluffy. Add one cup brown sugar, pumpkin pie spice and ginger. Beat well.

4. Add eggs one at a time. Mix until incorporated.

5. Add pumpkin, brandy and half and half. Mix well and pour mixture into springform pan.

6. Bake for 45 minutes. Turn oven off and let cheesecake sit in cooling oven for two hours. Transfer to wire rack to finish cooling.

7. While cheesecake is cooling, combine sour cream, quarter-cup brown sugar and two tablespoons brandy to create topping. Spread over the top of completely cooled cheesecake. Create desired design with caramel drizzle.

Consumer Q&A: Cooking Oriental Persimmons

Q: A friend gave me some oriental persimmons he grew. Do you have suggestions on how to use them besides in cakes and sweets?

A: Oriental persimmons are delicious raw. Astringent varieties like Hachiya and Sheng have to be allowed to fully ripen until they are almost jelly soft. Non-astringent varieties like Fuyugaki can be eaten while they are still firm like an apple. (Do not confuse oriental persimmons with our American persimmon which has small, astringent fruit that is not as versatile as that of the oriental species.)

Here are a few ideas:

Breakfast: Try an oriental persimmon instead of a grapefruit. Top your oatmeal with diced pieces. Slice one and sprinkle with crumbled goat cheese and pecans or English walnuts. Try one as a refreshing dessert following country ham and red-eye gravy.

 

Fruit salads: Cube a Fuyugaki or another non-astringent oriental persimmon and mix with mango, blueberries, pomegranate arils, apple, pear, banana and pineapple.

 

 

Spinach-Persimmon Salad: Top a plate of fresh spinach with cubes or wedges of a Fuyugaki or another non-astringent persimmon. Sprinkle with blue cheese crumbles and raw or roasted pecans.

 

Other green salads: Toss spinach, arugula, endive or watercress with an oil-vinegar dressing, add persimmons and top with parmesan croutons and crumbled bacon. The sweetness of the persimmon complements the bitterness of some of the greens and saltiness of the toppings.

 

Fruit Salsa: Combine persimmons with Vidalia onions, chiles, herbs, spices, avocado and mangoes to serve with grilled chicken or fish.

 

Hors d'oeuvres: Cut a firm Fuyugaki or another non-astringent persimmon into wedges and wrap with thin strips of prosciutto.

 

Georgia Cheese Platter: Serve oriental persimmons and apples with cheeses produced in Georgia such as Thomasville Tomme, Cool Creek Cheddar, Fortsonia and various chevres.

 

 

Sandwich: Spread some of the soft pulp of an astringent oriental persimmon on toasted bread with peanut butter.

 

Snacks: Spread peanut butter on a soda cracker and top with a persimmon slice. Dry persimmon slices in a food dehydrator and mix with pecans, peanuts and raisins to make trail mix.

 

Gazpacho: Combine persimmon pulp with tomatoes, cucumbers, sweet peppers, onions, olive oil and garlic.

 

Smoothies: Add a cup or more of yogurt along with cubed frozen persimmon and pieces of frozen banana in a blender and mix until smooth. Add milk or fruit juice to enhance blending, if necessary, or to add flavor. Experiment with blueberries and other frozen fruits.

 

Persimmon-Pineapple/Pear Salad: Arrange leaves of iceberg lettuce on a plate. Top with chunks of pineapple and persimmon (either astringent or non-astringent), add a dollop of mayonnaise and sprinkle with grated sharp cheddar cheese. Substitute canned or fresh pears if you don’t like pineapple.

Feature Recipe: Chocolate Cobbler

Originally published in the Feb. 19, 2014, issue

 

Editor’s Note: Lydia Black of Commerce, Ga., wife of Georgia Commissioner of Agriculture Gary W. Black, submitted this family favorite! The recipe makes what some might call a “floating brownie.” It is best enjoyed with vanilla ice cream. Black recommends using butter and pure vanilla when baking it. Yields 12 to 15 servings.

 

Ingredients:

For the cobbler

1.5 cups self-rising flour

1.5 cups sugar

2 tablespoons cocoa powder

1 tablespoon vanilla flavoring

1.5 cups milk

1 stick (half-cup) butter

For the topping

1.5 cups sugar

½ cup cocoa powder

2 cups boiling water

 

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Melt butter in a 9x12-inch pan.

3. Combine (from cobbler ingredients) flour, sugar, cocoa powder, vanilla flavoring and milk. Pour evenly over melted butter, but do not mix.

4. Combine remaining sugar and cocoa powder in a small bowl for the topping. Sprinkle mixture evenly over the cobbler mixture. Do not stir.

5. Pour boiling water over the try topping. Again, do not stir.

6. Bake for 30 minutes. Be careful not to overcook, as the cobbler will be dry.



Recipe: Make-Ahead Potato Soup

Originally published in the Jan. 22, 2014, issue

 

Editor’s Note: Nothing warms you up like a hot, comforting bowl of homemade soup! Brian Harris of Omega, Ga., submitted his favorite potato soup recipe, which serves six hearty portions. The soup can be made a day ahead, refrigerated and reheated – perfect for those with busy schedules!

 

Ingredients:

5 slices bacon, cooked and crumbled; reserve drippings 

1 cup chopped onion

½ cup chopped celery

1 cup sliced mushrooms

1/3 cup flour

3 cups chicken broth

3 cups milk

5 cups peeled, diced new potatoes

1.5 to 1.75 cups shredded sharp cheddar cheese

Salt and pepper to taste

 

Instructions:

1. Sauté onion, celery, mushrooms and reserved bacon grease on a large Dutch oven until soft.

 

2. Blend in flour over medium heat, until golden brown. Stir in chicken broth and milk until well blended.

 

3. Add potatoes and stir gently until the soup bubbles and thickens slightly.

 

4. Simmer 10 to 15 minutes or until potatoes are tender.

 

5. Stir in cheese, one handful at a time, until melted and smooth. Season with salt and pepper.



Recipe: Award-Winning Chili with Southern Cornbread

Originally published in the Jan. 8, 2014, issue

 

Editor’s Note: This chili recipe comes to us from Department Inspector General Stewart Hicks. It won the Department’s Chili Cook-off for Charity event in December. The cornbread recipe was inspired by Wendy Thornton of Kathleen, Ga.

 

Ingredients:

For the chili:

2 pounds ground beef

1 pound beef sausage, diced

Two 15-ounce cans chili beans

15-ounce can spicy chili beans

Two 28-ounce cans diced tomatoes

6 ounces tomato paste

1 large yellow onion

1 bell pepper, chopped

2 green chili peppers

1 teaspoon dried basil

1 teaspoon black pepper

1 teaspoon paprika

1 tablespoon bacon bits

4 cubes beef bouillon

½ cup beer

¼ cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce

1 teaspoon salt

1 teaspoon cayenne pepper

1 teaspoon sugar

 

For the cornbread:

2 cups self-rising buttermilk white cornmeal mix

1/3 cup self-rising flour

¼ teaspoon baking powder

1 egg, beaten

1.25 cups buttermilk

¼ cup vegetable oil

 

Instructions:

 

1. Heat a large stock pot over medium-high heat. Crumble ground beef and sausage into the hot pan and cook until evenly browned. Drain off excess grease.

 

2. Pour in chili beans, spicy chili beans, diced tomatoes and tomato paste. Add onion, bell pepper, chili peppers, bacon bits, beef bouillon and beer. Blend and season with remaining ingredients.

 

3. Stir well. Cover and simmer over low heat for at least two hours, stirring occasionally.

 

4. While chili is cooking, preheat the oven to 450 degrees Fahrenheit. Mix all cornbread ingredients together in a bowl. The mixture should be thick, but still thin enough to pour without being soupy.

 

5. Pour cornbread batter into a hot, greased eight- to nine-inch cast iron skillet. Bake for approximately 25 minutes until golden brown.

 

6. After two hours, adjust salt, pepper and chili powder to taste.

Recipe: Georgia Sweet Potato and Pecan Pie

Originally published in the Dec. 25, 2013, issue

 

Editor’s Note: We used a medium-sized sweet potato for this recipe. To prepare, pierce the skin, wrap in a damp paper towel and microwave on high for five to six minutes or until soft.

Ingredients:

9-inch deep-dish pastry shell

 

For the sweet potato filling:

1 cup cooked, mashed Georgia sweet potato

¼ cup packed light brown sugar

1 egg, beaten

2 tablespoons evaporated milk

1 tablespoon butter, melted

2 teaspoons vanilla

¼ teaspoon cinnamon

1/8 teaspoon salt

1/8 teaspoon nutmeg

For the pecan filling:

½ cup packed light brown sugar

¼ teaspoon salt

¾ cup light corn syrup

2 eggs, beaten

2 tablespoons butter, melted

2 teaspoons vanilla

1.25 cups chopped Georgia pecans

 

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Combine the sweet potato filling ingredients in a medium bowl. Pour in the bottom of the pastry shell.

3. Combine pecan filling ingredients in a second bowl. When mixed, gently pour over sweet potato mixture.

4. Bake for one hour and cool on a wire rack before serving.