H A R V E S T R E C I P E S

H A R V E S T   R E C I P E S

SAGE DRESSING WITH AMISH APPLE SAUSAGE

I make this every year for our Thanksgiving celebration, and it is delicious!
This makes enough for a 9 to 11 pound turkey.  Look for a fine Amish style
sausage at gourmet or natural food groceries.

2 to 3 medium links Amish apple sausage, casings removed (see below)
2 T. butter or bacon grease
1/2 cup chopped onion
2  large cloves minced garlic
3/4 cups chopped celery
3/4 of a bag of good quality herb bread cubes for stuffing
1 cup cubed cornbread
1 1/2  to 2 cups chicken or vegetable stock/broth
1 Tablespoon dried rubbed sage (or less, depending on how much you enjoy sage)
salt and pepper to taste
1/2 cup dried cranberries

If you can find it, use a fine, pre-mixed sausage with apples added to it (Amish
style).  Otherwise, use 2 cups of  fine sausage and add 1/2 cup sautéed, finely
chopped apples to it. Sauté onion, garlic and celery in butter or grease until
softened over medium heat.  Add crumbled sausage and cook until browned.  Season
with salt and pepper and sage, and add cranberries.  Add all undrained to the
bread cubes. Mix together, and add stock to soften, making sure it does not
become soggy: some cubes should still have dry spots.  Stuff into the cavities
of a turkey ready to cook.  Bake in the bird.  After the meat is thoroughly
cooked, remove stuffing straightaway and refrigerate separately.

CORNBREAD

This is a hearty bread, not too cake-like, and good for use in stuffings or to
eat with chili.

1 cup cornmeal…Mix dry ingredients together; add egg, butter, half n’ half and
milk, and blend well with a mixer.  Pour into a greased bread sized pan and
bake.  Serve with butter and honey.
1 cup flour
3/4 Tablespoon baking powder
3/4 teaspoon salt
1 heaping T. sugar
1 large egg
6 T. melted butter
1/2 c. half and half (half milk and half cream)
3/4 cup milk

WILD RICE WITH APPLES AND WALNUTS

1 cup wild rice
2 cups water
1 Tablespoon vegetable oil…Cook rice and oil in water for 50 minutes.
1 cup walnuts…combine nuts, celery, onions, raisins, drained apple and lemon
rind and set aside.
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
3 T. lemon juice…whisk together juice, salt and pepper, garlic and oil and add
to cooked rice
2 garlic cloves, minced
1/2 t. salt
1/3 cup olive oil
pepper, to taste
    Add fruit mixture to the rice (to which has been added oil, spices and
juice) and mix well.  May be served cold or heated.

GREEN CHILE, from my sister Erin, enough to cover 4 burritos or so

1 cup mild, diced green chilis
4 cups peeled, chopped tomatoes and juice
1 T. butter
2 Tablespoons olive oil
1 clove garlic, chopped
1 T. flour
salt to taste, optional: fresh cilantro, ground cumin
1/2 cup minced onion Saute garlic and onion in butter until softened, then    
add chilis to soften. Add a bit more butter or water if its too dry, and then
set aside. Cook the flour in the oil to make a paste, whisk in a bit of juice
from the tomatoes, and then add rest of tomatoes. Salt, season and simmer on low
heat for 20 minutes, and serve with beans, rice and warm tortillas, or other
Mexican food.

SWEET POTATO CASSEROLE

I make this every Thanksgiving: its delicious, and not over sweet

3 pounds sweet potatoes, peeled and steamed until completely soft
3/4 cup orange juice
2 eggs, beaten
2 Tablespoons melted butter
2 T. sugar
1 1/2 Teaspoons cinnamon
1/2 t. nutmeg…mix juice, eggs, sugar and spices and blend thoroughly with
potatoes using an electric mixer.  Spread into a greased 9″X13″ pan.
1/2 cup flour
1/4 c plus 2 T. brown sugar
1/2 t. cinnamon
1/4 c. chopped butter
1/2 c. chopped pecans…mix together flour, brown sugar, cinnamon, butter and     
nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees
for 30 minutes.