Dutch Farmers’ Soup
- ¼ cup butter
- 1 Walla Walla onion, chopped
- 3 medium potatoes, peeled and diced
- 1 lb carrots, peeled and sliced
- 1 small cauliflower, trimmed and cut into florets
- 4 cups chicken broth
- 8 slices of bacon, cut into 1-inch pieces
- 7 oz. Gouda cheese, sliced
- Melt butter in large kettle; add onion and saute until soft.
- Add potatoes, carrots and cauliflower; saute until heated through.
- Add chicken broth; bring to a boil.
- Reduce heat; simmer until vegetables are soft (20-30 minutes).
- Season to taste with salt and pepper.
- Add additional broth if the soup is too thick.
- Fry bacon until crisp; drain.
- Preheat broiler.
- Cover bread with cheese slices and place under broiler until bubbly and lightly browned.
- To serve, ladle soup into tureen or soup bowls, sprinkle with bacon and float bread slices on top.
Arugula Salad with Fresh Corn
By: Renee Shepherd
The bold flavors of this salad are fabulous with any summer barbeque. Tangy, crisp, deep green arugula leaves contrast with raw sweet corn kernels, bot set off by tart/sweet balsamic vinaigrette and the nutty richness of richness of freshly shaved Asiago cheese.
Note: Using equal amounts of vinegar and oil is important in this recipe.
- 1 very large bunch of arugula, or two smaller bunches; washed, dried and broken (if leaves are very large) into bite-size pieces (about 2 qt.)
- 2 large ears, very fresh, sweet corn
- ¼ cup good quality balsamic vinegar
- ¼ cup good quality extra virgin olive oil
- 3 oz. fresh Asiago or Parmesan cheese
- Put prepared arugula into a large bowl.
- Peel off the wrapper leaves and silks from the ears of the corn.
- With a sharp knife, cleanly cut off the kernels.
- Break up and add the corn kernels to the arugula and toss.
- In a small bowl, whisk together the vinegar and olive oil until very well combined and blended.
- Just before serving: toss the dressing with the salad and shave the Asiago cheese in long curls over the top of the salad.
- 5 eggs
- 1 ¼ cups vegetable oil
- 15 oz. solid pack Autumn Buckskin pumpkin
- 2 cups flour
- 2 packages (3 oz. each) cook-and-serve vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- In a mixing bowl, beat eggs.
- Add oil and pumpkin; beat until smooth.
- Combine remaining ingredients; gradually into pumpkin mixture.
- Pour batter into fine greased 5 x 2 ½ x 2 inch loaf pans.
- Bake at 325°F for 50-55 minutes (or until a toothpick inserted near the center comes out clean.)
- Cool for 10 minutes.
- Remove from pans to wire rack to cool completely.
(Bread may also be backed in two greased 8 x 4 x 2 inch loaf pans for 75-80 minutes.)