Sorghum Caramels

For our Sorghum Festival, we wanted to have a new sample for people to try using the sorghum, in addition to our chewy cookies that are always a hit. My mom actually played around with her caramel recipe until she came up with these chews, which we told her she perfected with flying colors!! They are VERY soft and chewy, with a distinct, sweet and tangy flavor.

Vegetarian!
Source: A friend's family caramel recipe my mom altered to use our sorghum (Entered by Lee Ruff)
Servings: 48-60 chews (variable depending how small or large you wanted to cut the pieces)
Ingredient keywords: sorghum
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Southwestern Chicken

This chicken recipe is based on the first recipe I learned to prepare when I was 8 years old for a cooking contest, that I took second place. I have revised the recipe to give it a Southwestern taste and it seems to be a hit !

Source: McGuffey Herb & Spice Co. (Entered by Karen Purke)
Servings: Serves 4 .
Ingredient keywords: Chicken, Bread, Southwest, Eggs, Butter
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Spicy Edamame

This recipe came from Food Network.

The original recipe said to serve warm but my family likes it cold better.

Eat them by pulling the pod between your teeth and the beans pop out into your mouth. They are a tasty treat and a different way to eat your veggies.

Vegetarian! Vegan!
Source: https://www.foodnetwork.com/recipes/food-network-kitchen/spiced-edamame-recipe-3361500 (Entered by Becky Parr)
Servings: 4 servings
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Spicy Honey Mustard

I first made this mustard to pair with homemade brats.

Source: "Food in Jars", by Marisa McClellan (Entered by Deborah Spencer)
Servings: Makes 4 quarter-pint jars
Ingredient keywords: Mustard, Vinegar, Honey, Salt, Pepper
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Summer Vegetable Stack

I like to take this dish to pot luck meals, it is a nice change to the typical scalloped potatoes and it always disappears.

Vegetarian!
Source: McGuffey Herb & Spice Co. (Entered by Karen Purke)
Servings: Yields 8 servings
Ingredient keywords: Zucchini, Squash, Potatoes, Tomatoes, Olive, Italy, Cheese
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Taste Of Italy Roasted Vegetables

My kids ask for Taste Of Italy Roasted Vegetables when they come home during the holidays and I love to make it because it is so easy to make.

Vegetarian!
Source: McGuffey Herb & Spice Co. (Entered by Karen Purke)
Servings: Number of Serving depends on how many veggies you cut up.
Ingredient keywords: Potatoes, Carrots, Onion, Turnips, Parsnips, Bell, Zucchini, Tomatoes, Olive, Taste
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Teriyaki Chicken Stew

Great meal for a cold day!
Try serving chicken with rice instead of veggies!

Source: King's Poultry Farm (Entered by Levi King)
Servings: 6-8
Ingredient keywords: Thigh, potato, Carrots, Onion, Apricot, Teriyaki, Cayenne, Maple, Ginger
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Tomato Sauce for Delicate Pasta

Capellini and angel hair pasta are perfect for this simple and delicious tomato sauce.

Vegetarian!
Source: The Geometry of Pasta, Quirk Books, 2010 (Entered by Deborah Spencer)
Servings: Yields about 2-1/2 to 2-2/3 cups sauce, enough for 1 pound dried pasta
Ingredient keywords: Tomatoes, Garlic, Olive, Red, Capellini
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Ziti al forno (Baked Ziti)

Baked dishes combining shaped pasta, sauce, and cheese are a delicious, less fussy alternative to lasagne. Italians generally eat these dishes cooler than we Americans do: this is a holdover from the days when such baked dishes would be assembled in the home kitchen, then carried to the local baker’s to bake in the already hot oven, and then brought home before dinnertime. This gave the dish time to cool and set, and for the flavors to meld; perhaps the flavors are also tasted a little more distinctly when there’s no risk of burning your mouth on still-molten cheese!

Ziti al forno (Baked Ziti)
Ingredients:
•sea salt
•freshly ground black pepper
•4-6 oz. water
•extra virgin olive oil (EVOO)
•1 white onion , peeled and finely chopped
•2 cloves garlic , peeled and finely sliced
•1-2 dried red chilis, crumbled
•3 lb. ripe tomatoes (preferably plum tomatoes like Romas), or 3 × 28 oz cans good-quality plum tomatoes
•1 large handful fresh basil leaves
•1 tablespoon red wine vinegar, optional
•1 pound dried ziti (or other dried, shaped pasta)
•4 big handfuls Parmesan cheese, freshly grated
•3 x 5 oz mozzarella balls

1) Preheat your oven to 400° F and put a large pot of salted water on to boil. Heat a couple of glugs of extra virgin olive oil in an appropriately sized pan. Add the onion, garlic and chili and slowly fry for about 10 minutes on a medium to low heat until softened but without any color. If you’re using fresh tomatoes, remove the cores with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.

2) Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your tomatoes to the onion and garlic, with the water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor, or use a blender or stick blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and the red wine vinegar.

3) When the sauce tastes perfect, bring the water back to the boil. Add the ziti to the water and cook according to the instructions provided on the package, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Spread a little layer of pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you’ve used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Buon appetito!

Vegetarian!
Source: This recipe is adapted from several versions by Jamie Oliver, in his cookbooks and online. (Entered by Rob Turner)
Servings: Probably serves 4-6.
Ingredient keywords: Pasta
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