My favorite recipes

Jul 29, 20150

count

Recipe

Totable Food by Whitman County Cooks and Cooks with Whitman County Roots

“Big Batch Breakfast Burritos” make a field-friendly harvest meal.

Summer is a great time for delicious food, and that food is even better if it is easy to tote along with you. Whitman County farm families love foods that are easy to take to the harvest field, and many people also enjoy taking easy-to-carry foods on picnics or camping.

Although sandwiches are always easy to carry, they may get a little boring on the twentieth day of harvest. And take-along breakfasts are hits, too.

Although one ingenious friend calculated how long to “cook” his TV dinner on the manifold of his tractor, most of these dishes are served cold, with a few exceptions. The breakfast burritos can be reheated in the microwave or even over a campfire to make a tasty hot breakfast.

Recipes:

Big Batch Breakfast Burritos

by Marie Kackman Denny

2 pounds ground sausage (sage)

2 pounds bacon, diced

Onion sautéed in butter

4 pounds of shredded hash browns

2 dozen eggs scrambled

4 cups grated cheese

1 BIG bowl!

24 Flour tortillas (Yield depends upon tortilla size)

Aluminum foil for wrapping.

Cook all ingredients and combine into a very large bowl. Mix together.

YouTube Video: How to Wrap a Burrito

View https://www.youtube.com/embed/OhAMl60WEzs (top).

Wrap burritos in aluminum foil and place in a Ziploc bag to freeze. These are great for a quick, out the door breakfast. Remove the foil to reheat in the microwave. Can be reheated in the oven or over a campfire.

Barley Bean Salad

from Laurette Appel

1 c. uncooked pearl barley

1 1/2 c. small tomatoes

2 15 oz. cans black beans, drained

1 1/2 c. frozen corn kernels

1/2 bunch cilantro, cut desired size, more or less according to your taste

1 1/2 bunch green onions, sliced

Dressing:

6 Tbsp. lime juice

1 tsp. ground cumin

3 Tbsp. olive oil

1/2 tsp. black pepper

3/4 tsp. salt

Cook barley in 2 1/2 cups of boiling water with a dash of salt. Cover and cook for 45 minutes over low heat until tender.

Mix barley, drained beans and vegetables. Whisk together the dressing ingredients and add to bean mixture.

Optional:

add 1 1/2 c. diced avocado

This makes a large bowl of salad. Refrigerate. Keeps well if avocado left out.

Corn Salad from Marilyn Harder

2 cups fresh corn, cut from the cob, about 3 ears

1 avocado, cut in 1/2-inch pieces

1 pint cherry tomatoes, halved

1/2 cup finely diced red onion

Dressing:

2 Tablespoons olive oil

1 Tablespoon fresh lime juice

1/4 cup chopped fresh cilantro

sea salt and pepper to taste

Combine salad ingredients. Whisk together dressing ingredients. Don’t make salad too far in advance; corn quality doesn’t last long.

Evelyn’s Cabbage Salad

by Helen Appel - from a friend of Helen’s great aunt

2 head cabbages very thinly sliced

2 large onions thinly sliced and broken into rings

Alternate cabbage and onions in a large bowl.

Pour 1 1/2 c sugar over the top.

In a saucepan bring to a boil:

2 cups cider vinegar

2 teaspoons dry mustard

1/4 cup sugar

1 tablespoon salt

1 tsp. celery seed

When it boils additional 1/2 c vegetable oil and bring to a boil.

Pour over the cabbage. Cover and refrigerate overnight. I keep mine in a gallon glass jar in the refrigerator. Will keep for months.

Kitchen Aid

Pizza Dough

by Carey Fulfs

I always make homemade pizza during harvest. It is a good dinner and the leftovers make packing lunch the next day a breeze. Makes 2, 12-14 inch pizzas

Grab your kitchen aid mixer and attach the bread hook. Start with 2 c. flour, 2 T yeast, 1/2 tsp. salt and 1 tsp. sugar. Give these a quick mix, then while mixing, slowly add 1 c. hot water along with 3 Tbsp. olive oil, scraping the bowl as needed. Add up to 1 1/2 c. flour (1/2 c. at a time, mixing until incorporated) until the dough clings to the bread hook and the bowl is clean - 10 minutes or so. The dough should be smooth and "a little sticky - not too sticky" to the touch.

Remove the bowl and cover with a towel for 10 minutes. Split the dough and roll out on a floured pizza stone (I think a cookie sheet would work too). Prick with a fork and bake in a 400 degree oven for 12 minutes. Remove from the oven, and as Hope would say, "decorate" as you see fit. Return to the oven for 10 minutes. Enjoy!

“Potato” Salad

by Michael Garrett

I've been doing potato salad but with cauliflower and no potatoes. Steam cauliflower, then let it cool, and then add mayo, mustard, pickles, celery, etc. - all the ingredients of potato salad but using cauliflower as the starch. You can add diced lunch meat for more protein to make it a more complete meal.

This potato salad made with cauliflower is a way to increase intake of vegetables and reduce the amount of starch in the dish.

Refrigerator Pickles

by Dianne Appel

I make a refrigerator pickle that makes up a big gallon jar’s worth that keeps really well, often a year if I make lots of jars. They can be a combination of onions and cucumbers or just one or the other.

1 gallon jar

10 med. cucumbers sliced thin, more if you like more cucumber than onion

5 med. or large preferably sweet onions, sliced thin

4 c. sugar 1 1/2 tsp. celery seed

4 c. vinegar 1 1/2 tsp. mustard seed

1/2 c. salt 1/2 tsp. turmeric

Peel and slice onions thinly. Slice unpeeled cucumbers 1/4” thick or thinner if you prefer.

Put onions and cucumbers in jar. Pour sugar, salt and spices over top. Then pour the vinegar over onions and cucumbers. Tightly place lid on jar and shake to mix. Place in the refrigerator for several weeks to pickle. Shake again if the sugar is not dissolved at any time. You can add to the jars if you want, just try to get the added cucumber or onion to the bottom of the jar.

Zucchini Brownies

by Linda Bailey

2 cups flour

1 1/2 cups sugar

1 tsp salt

1 1/2 tsp. soda

1/2 cups cocoa

Mix together, (I sift)

Add:

2 cups shredded zucchini

2 tsp. vanilla

1/2 cup oil