Gammon
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Recipes

GOTTA LOTTA?

These recipes were selected because they are simple and require a lot of the produce in question, and so offer a delicious way out of your overwhelming abundance.

• # = pound

• C = cup

• T = tablespoon

• t = teaspoon

APPLES

Applesauce (Katie Place)

Excellent when made with a blend of Cortland and Empire apples, but any variety will do.

apples
pinch of salt

cinnamon
lemon juice
brown sugar

Peel, core and quarter apples; dump into a saucepan or kettle.
Add enough water to cover the bottom of pan an inch deep.

Add a pinch of salt to enhance flavor.

Bring to a boil, then cover and simmer over medium heat until soft.

Add cinnamon, lemon juice and brown sugar, if desired, to taste.

BEETS

Sweet & Sour Beets (Joy of Cooking)

A stove-top version of the canned beets you may have had at grandmother's house.

10 beets

2 T cider vinegar

2 T brown sugar
4 T butter
1 t salt
 

Peel and slice beets.

Add enough water to cover the bottom of pan an inch deep.
Bring to a boil, then cover and simmer over medium heat until tender.
Add remaining ingredients and stir to coat beets.

Beet Pickles (Marion Rowe)
6 quarts beets
4 C apple cider vinegar
1½ C sugar
1 t allspice
1 stick cinnamon
1 t whole cloves

Boil, peel and chop beets; pack into clean, hot canning jars, leaving ½" of head space.
Simmer remaining ingredients for 15 minutes; pour over beets while boiling-hot. 
Process for 30 minutes in boiling water bath or 5 minutes under pressure.

CARROTS

Moroccan Salad (The New Book of Middle Eastern Food)
This dish is a delicious surprise to the Western tongue.

6 large carrots

1 lemon

½ C raisins

5 T olive oil

2 T honey

1 t ground cinnamon

½ t ground ginger
pinch of salt

Grate the carrots, juice the lemon and assemble with all the other ingredients.
 

CUCUMBERS
Bread & Butter Pickles (James Wilson)
The key to making these is to do small batches; a doubled recipe never comes out right.

8 large cucumbers
1/3 C salt
4 onions
1 bell pepper
3 C sugar
2½ C cider vinegar
1 t turmeric powder
1 t celery seed
1 T white mustard seed

Slice but do not peel the cucumbers; sprinkle with the salt. 
Stir gently and let stand for several hours; drain, rinse lightly, drain again very well.
Soak clean jars, rings and new lids in hot water in preparation for packing. 
Slice onions, chop peppers and mix with the other ingredients, adding cucumbers last. 
Stir together gently and bring to a boil for one or two minutes; do not over-cook. 
Pack jars tightly, filling the space at the top with vinegar/spice liquid.
Make sure rims of jars are clean before putting lid and ring in place. 
Set jars on a wood board, upside down underneath a towel, so that heat can seal the jar.  After a few minutes, you can right the jar and leave covered with the towel. 
By morning, the jar will be cool and sealed. 
Refrigerate after opening.

Sour Pickles (James Wilson)
Since theses pickles are done in vinegar, they won't spoil.  Let sit for about a month.
12 quarts pickling cucumbers
1 gallon apple cider vinegar
1 C pickling salt
1 C dry mustard
3 C sugar
½ t alum

Wash cucumbers well; pack tightly into quart jars, leaving an 1/8" of head room.
Combine remaining ingredients and stir until dissolved.
Ladle brine into jars close the lids. 

DANDELIONS
Dandelion Cheese Squares
1 # dandelions
2 eggs
6 T whole-wheat flour
2 C cottage cheese
2 C cheddar cheese
¼ t black pepper
¼ t nutmeg
4 T wheat germ

Chop, parboil and drain dandelion greens.
Beat the eggs and flour until smooth; mix in cheeses, pepper and nutmeg.
Pour into a well-greased, 13"x9"x2" pan; sprinkle with wheat germ.
Bake at 350°F oven for 45 minutes.

EGGPLANTS

Easy Eggplant Parmesan (Joy of Cooking)
2 large eggplants
2 eggs
1 C flour
olive oil
salt & pepper
1 can pasta sauce
1 C mozzarella cheese
2/3 C parmesan cheese
2 t oregano

Slice eggplant into ½"-thick rounds.

Dip eggplant rounds into beaten eggs, then into flour.

Fry in a 1/4" of oil over medium heat until golden (about 5 minutes on each side).
Season rounds with salt and pepper to taste.

Arrange layers of eggplant, pasta sauce and cheese in a baking dish.

Top with a little extra cheese and the oregano.

Bake uncovered at 425°F, until cheese is golden and bubbly (about 10 minutes).

MELON
Honeydew Granita
2½ C chopped honeydew or other melon
1¼ C water
½ cup sugar
3 T melon or orange liqueur
1 T lemon juice

Boil sugar, liqueur and water until sugar is dissolved; boil another 3 minutes and cool.
Blend melon, cooled syrup, and lemon juice until smooth.
Pour mixture into an airtight container; chill for 2 hours or overnight.  
About 2 hours before serving, stir honeydew mixture well and pour into a 13"x9"x2" pan. Freeze mixture until crystallized but not solidified, stirring every 30 minutes.  
Scrape with a fork to separate the crystals; serve in chilled containers. 

PEPPERS

Roasted Peppers (Katie Place)

Roasted peppers are great for salads and sandwiches, and add a twist to salsas.

Set the oven rack as high as it will go.
Arrange whole peppers (any kind of fresh pepper will do) on a cookie sheet.
Broil until the skin is entirely blackened, turning peppers as needed.

Allow to cool, then remove the blackened skin, stems and seeds.

Store in the freezer.

SQUASH
Summer Squash Casserole (Geneva Humphrey)
3 medium summer squash
½ # bacon
1 can cream of chicken soup
2 T milk

Cut squash into large chunks; saute to drive off most of the moisture.
Fry bacon until crisp but tender; drain fat.
In a casserole dish, stir all ingredients together.
Bake at 350°F until done.

TOMATOES

Quick Gazpacho (Joy of Cooking)

Dinner in 5 minutes!  Great with crusty bread.

3 pounds tomatoes
1 cucumber

1 bell pepper
1 onion

2 cloves garlic

2 t salt
3 T olive oil
1/4 C red wine vinegar

Chop ingredients in a blender until it is the consistency you like.

ZUCCHINI
Oven-fried Zucchini (Katie Place)

zucchini
olive oil
parmesan cheese

salt & pepper
 

Slice zucchini lengthwise in 1/4"-strips.

Brush a cookie sheet with olive oil.
Arrange zucchini strips on the cookie sheet and brush them with olive oil.

Sprinkle with cheese, salt and pepper.

Bake at 425°F until golden and tender.

Chocolate Chip Zucchini Cookies (James Wilson)
2½ C flour
1½ t baking powder
1 t cinnamon
¾ t salt
1 C brown sugar
½ C white sugar
¾ C butter
1½ cups grated zucchini
1 egg
1 t vanilla
¾ C nuts
1 T cocoa

Chocolate Zucchini Cake (Marion Wilson)
2½ cups flour
½ t allspice
1 t cinnamon
¾ t salt
2 t baking soda
2 t cocoa
1 C brown sugar
½ C white sugar
½ C butter
½ C oil
2 C grated zucchini
½ C buttermilk (or ½ C milk with 1 t vinegar)
3 eggs
1 t vanilla

Place in a greased 9"x13" pan; bake at 350°F until a toothpick comes out clean.