Appendix D: Recipes from the Root Cellar
Appendix D: Recipes from the Root Cellar
Aunt Clara’s Creamy Coleslaw
Ingredients:
One large head green cabbage, finely chopped
Two carrots, shredded and finely chopped
One large onion, finely chopped
2 cups sour cream
¼ cup white vinegar
3 Tbsp. sugar
Salt
Directions:
Combine vegetable ingredients in large bowl. Mix remaining ingredients until creamy, and salt to taste. Mix together and let sit for at least 4 hours before serving.
Grandma Garland’s Broccoli Cauliflower Salad
Ingredients:
1 head cauliflower, trimmed, washed, cut into bite-size pieces
1 head broccoli, trimmed, washed, cut into bite-size pieces
½ onion, chopped finely
2 celery stalks, chopped finely
1 cup salad dressing (such as Miracle Whip)
1 cup sour cream
2 Tbsps. white vinegar
2 Tbsps. water
1 packet dry Good Seasoning Italian dressing mix
Directions:
Mix vegetables together in large bowl. Combine remaining ingredients in a separate bowl and mix together until creamy. Toss with vegetables and let sit 4 hours before serving.
Sautéed Red Cabbage
Ingredients:
1 head red cabbage, coarsely chopped
2 tsps. olive oil, divided
½- to 1-cup chicken or beef broth
Directions:
Toss chopped cabbage with 1 teaspoon olive oil. Heat remaining oil in large frying pan and add cabbage. Sauté until cabbage begins to wilt. Add broth in small amounts as need to keep cabbage from browning. Continue sautéing the cabbage until it is wilted. Add enough broth to cover the bottom of the pan. Turn down heat, cover pan, and let cook another 2 to 3 minutes. A delicious side dish with pork or chicken.
Mashed Rutabagas
(Can substitute turnips, celery root, or combine with Yukon Gold potatoes)
Ingredients:
2 ½ lbs. rutabagas
½ cup heavy cream
½ cup 2% milk
1 Tbsp. butter
1 tsp. salt
½ tsp. white ground pepper
1 cup grated Parmesan cheese
Directions:
Peel and cut rutabagas into chunks. Bring to boil and cook for about 30 minutes until fork-tender. Drain and set aside. Heat cream, milk, butter, salt, and pepper in a large saucepan; do not to scald milk. Add rutabagas and mash until smooth. Stir in cheese and serve.
Grandma Uff’s Vegetable Beef Soup
Ingredients:
3 to 4 lbs. beef roast with bone
2 quarts V-8 or tomato juice
2 quarts stewed, chopped tomatoes
Water
One bunch of celery stalks, chopped
Two large onions, chopped
Five carrots, cubed
Seven medium-sized potatoes, cubed
½ head of green cabbage, cut into small chunks
3 cups of corn
Salt and pepper to taste
(can also add other root crops such as rutabaga, kohlrabi, turnips, etc.)
Directions:
Trim fat from the roast. Place whole roast, celery, onion, stewed tomatoes, and tomato juice in big soup pot. Add enough water to cover the roast and bring to a simmer. Simmer covered for 3 to 4 hours. Remove roast from pot. Discard remaining fat and bone, and cut meat into small pieces. Be sure to chop vegetables into consistently sized pieces for more even cooking. Put cut-up meat back in the pot and add remaining vegetables. Let simmer covered about 1 hour until vegetables are tender. Add water as necessary to keep soup at your preferred consistency. Salt and pepper to taste.
Hot Curried Fruit
Ingredients:
11 cups of any combination of: apples, apricots, peaches, or pears, cut into ½- to 1-inch cubes
20 ozs. canned pineapple chunks, drained
¾ cups raisins
¼ cup butter
½ cup packed dark brown sugar
1 tsp. curry powder
Directions:
In a 2 ½-quart casserole, combine fruit chunks and raisins. Melt butter in a small saucepan and stir in brown sugar and curry powder. Stir over low heat until sugar is dissolved. Pour over fruit and toss to coat. Cover and bake at 400 degrees until heated through and fruit is tender. Cooking time will vary: 30 minutes if using canned fruits, longer when using fresh fruit. Serve over pancakes, waffles, or as a chutney with pork roast.
Roasted Root Vegetables with Sea Salt
Ingredients:
Any root vegetable: beets, parsnips, kohlrabi, carrots, rutabagas, turnips. Also good with asparagus and whole green beans.
Olive oil
Sea salt or kosher salt
Directions:
Preheat oven to 425 degrees. Wash, peel, and trim vegetables as needed. If cutting into chunks, be sure the pieces are uniformly sized. Toss lightly with olive oil and place in a shallow cookie sheet or jelly roll pan. Sprinkle with salt and roast in the oven until tender and slightly browned, about 15 to 20 minutes.
Aunt Mona’s Apple Pie Bars
Ingredients:
Pastry dough
5 cups all-purpose flour
4 tsps. sugar
½ tsp. salt
½ tsp. baking powder
1 ½ cups shortening (lard is best)
2 egg yolks
Cold water
Filling
5 lbs. apples, Haralson preferred
1 cup sugar
¾ cup light brown sugar
1 tsp. ground cinnamon
½ tsp. salt
1 Tbsp. all-purpose flour
½ stick butter
Frosting
¼ cup milk
White sugar
¾ cup powdered sugar
Directions:
Preheat oven to 350 degrees.
Mix egg yolks with cold water to equal 1 cup. Add remaining pastry ingredients to make dough. Divide in half. Roll one half of dough into a sheet large enough to cover the bottom of a deep jelly roll pan. Save remaining dough to cover apples.
Peel and slice apples. Mix with sugars, cinnamon, salt, and flour. Spread apples evenly over bottom pastry and dot apples with butter. Roll out remaining dough to the same size as the pan. Place on top of apples and cut a few slits in the crust to allow steam to escape.
Brush top of pastry with milk and sprinkle with white sugar. Bake at 350 degrees for about 45 minutes until crust begins to brown. Remove from oven. Combine remaining milk with powdered sugar to make a glaze (add more milk if needed to thin consistency). Drizzle glaze over warm bars. Cut when cool.
The following recipes were used with permission from the Centers for Disease Control and Prevention (CDC). These recipes and many more, searchable by ingredient or dish type, can be found at www.fruitsandveggiesmatter.gov. Click on the Recipes link in the sidebar.
Roasted Celery with Apples
Ingredients:
1 large garlic clove, crushed
2 Tbsps. olive oil
1 bunch of celery stalks (about 1½ lbs)
2 apples, cored and quartered (Golden Delicious is best)
1 cup apple juice
¼ tsp. ground cinnamon
¼ tsp. salt
1/8 tsp. ground black pepper
4 slices toasted Italian bread
Directions:
Preheat oven to 375 degrees. Place garlic and oil in 13-by-9-by-2 inch baking pan and bake until oil is hot (about 5 minutes). Meanwhile, trim the tops and base off celery stalk and save for another use. Cut remaining stalk lengthwise into four wedges. Put celery, apples, apple juice, and spices into baking pan. Bake, uncovered, until celery is crisp-tender about 40 minutes, basting with pan juice every 10 minutes. When finished, discard garlic and serve immediately over bread slices.
Pear Brown Rice
Ingredients:
3 Tbsps. lemon juice
2 tsps. finely chopped garlic
¼ tsp. ground ginger
¼ tsp. ground black pepper
2 pears, peeled and diced
3 ½ cups cooked brown rice
½ cup green onions, chopped
½ cup celery, diced
3 Tbsp. vegetable oil
Directions:
In small bowl, combine lemon juice, garlic, ginger, and pepper. Add pears to the mixture and set aside. In a large bowl, combine brown rice and remaining ingredients. Gently fold in pears. Serve immediately or chill.
Gingered Carrots
Ingredients:
1 lb. carrots, sliced
1 Tbsp. margarine
5 tsps. brown sugar
½ cup apple juice
2 Tbsps. fresh ginger or ½ Tbsp. dried ginger
¼ tsp. cumin
1 tsp. white pepper
¼ tsp. salt
Directions:
Cook carrots in boiling water for 3 minutes or until tender. Cool. In a saucepan, melt margarine and brown sugar until it begins to boil. Reduce heat, cook for 5 minutes to caramelize. Add apple juice, and bring to a boil. Cook until sauce is reduced to a light syrup. Add carrots, ginger, and cumin. Cook on medium heat until glazed. Add salt and pepper.
Exotic Endive Fruit Salad
Ingredients:
1 head romaine lettuce
1 head Belgian endive
1 cup fresh mint leaves
2 large oranges
2 ugli fruit (or tangelo)
1/2 cup pineapple juice
3 Tbsps freshly squeezed lemon juice
3 Tbsps sugar
1/8 tsp salt
1/2 tsp. ground cinnamon
3 Tbsps walnut oil
1/2 cup golden raisins
1/3 cup chopped walnuts or macadamia nuts, toasted
1/3 cup slivered almonds, toasted
Directions:
Wash and dry lettuce, endive, and mint; set aside in a large bowl. Peel oranges and ugli fruit, removing all the pith. Divide into segments and place in a bowl. In a small bowl, combine the pineapple juice, lemon juice, sugar, salt, cinnamon, and walnut oil. Mix well; set aside. Toss the chilled greens with the dressing to taste. Place greens on a large platter and top with orange and ugli fruit segments, raisins, and nuts.
Roasted Radishes with Thyme
Ingredients:
3 medium sweet potatoes, peeled and cut into 2-inch chunks (about 3 cups)
4 medium parsnips, peeled and cut into 2-inch chunks (about 2 cups)
2 medium red onions, peeled and quartered
12 ozs. radishes
1 whole head of garlic, cut in half lengthwise
2 1/2 Tbsps olive oil
1/2 tsp black pepper
1 Tbsp fresh or 1 tsp. dried thyme
1/4 tsp. salt
Directions:
Preheat oven to 450 degrees. In a large bowl, put potatoes, parsnips, onions, radishes, and garlic. Toss with olive oil, salt and pepper. Arrange vegetables in a single layer in a 15 1/2-by-10 1/2 inch roasting pan. Bake until vegetables are tender and golden, stirring occasionally for about 45 minutes. Arrange vegetables on a serving platter. Sprinkle with thyme and garnish with thyme sprigs if desired.
Broccoli Baked Potatoes
Ingredients:
6 medium potatoes
3 stalks broccoli
¼ cup skim milk
1 cup shredded light cheddar cheese
1/8 tsp black pepper
Directions:
Scrub potatoes. Make shallow slits around the middle as if you were cutting the potatoes in half lengthwise. Bake at 350 degrees for 30 to 60 minutes until potatoes are fork-tender; cooking time will depend on size. While potatoes are baking, peel broccoli stems. Steam whole stalks just until tender and chop finely. Carefully slice baked potatoes in half and scoop the insides into a bowl with the chopped broccoli. Add milk, 3/4 cup cheese and pepper. Mash together until the mixture is pale green with dark-green flecks. Heap into the potato jackets and sprinkle with remaining cheese. Return to oven to heat through, about 15 minutes.