Recipes Used at Crop Weekends

 Peach Dump Cake
  • 1  29 ounce can sliced peaches with the juice (drained and save juice)
  • 1 yellow cake mix
  • ½ cup butter, melted
  • 1 cup nuts, chopped (optional)      
  Place drained peaches in a 9×13 pan.
  Sprinkle dry cake mix over peaches.
  Carefully spoon melted butter and juice over cake mix. 
  Sprinkle with nuts if using them.
  Bake at 325 for about 45-50 minutes.
  Serve warm or cold with ice cream

Bean Salad

  1 14oz can Kidney Beans - washed and drained
  1 14oz can Green Straight Cut Beans - drained
  1 14oz can Wax Yellow Beans - drained
  1 onion chopped

  1/2 cup Salad Oil
  1/2 cup Cider Vinegar
  3/4 cup White Sugar
  Salt and Pepper to taste.

  Measure and mix the oil, vinegar, sugar, salt and pepper.  
  Pour over the washed and drained beans and onion.  
  Allow to marinate for approximately 24 hours.
  It will keep for 7-10 days in the refrigerator

Chicken with a Chinese Accent 

(I've used this favourite recipe since I was a teacher in 4H 30 years ago)

   6 - 7 boned chicken breasts
   1/4 cup Soya Sauce
   1/4 cup Cider Vinegar
   1/8 cup Brown Sugar
   1 10oz can Mushroom Soup    
   1 onion chopped

   Place chicken breasts into medium casserole dish.  
   Mix Soya Sauce, Mushroom Soup, Vinegar and Brown Sugar together.  
   Pour over chicken breasts and bake in 350 oven for approximately 45 mins
  I also cook this on top of the stove in a saucepan, pouring sauce over chicken and simmering for about the same time.


Carrot Salad

   2lbs Carrots peeled, sliced and cooked until just tender
   1 Onion sliced into rings
   1 cup White Sugar
   1/2 cup Salad Oil
   1/2 cup White Vinegar   
   (note: I used Cider Vinegar by mistake for the Mega Crop,
   but it still tasted great)
   1 10oz can Tomato Soup
   1 tsp of dry mustard
   salt and pepper to taste

   Mix Oil, Vinegar, Soup, Sugar and Mustard with salt and pepper to taste.  
   Add the onion rings to the cooked and drained Carrots.  
   Pour sauce over carrots and onions.   
   Allow to marinade for 4-6 hours.  Keeps well in refrigerator.
    Raisin/Celery/Peanut Salad
1 cup of celery chopped           1 cup of peanuts             1 cup of raisins 
Mayonnaise to combine 

Mix raisins, celery and peanuts together.  Add enough mayonnaise to bind them together.

Zucchini Bread

3 eggs beaten                                      1 cup each of white and brown sugar
3 tsp vanilla flavouring                         1 cup oil
2 cups of unpeeled and shredded zucchini

3 cups white flour                         1 tsp salt                   1 tsp baking soda
1/4 tsp baking powder                  3 tsp cinnamon        1-2 cups raisins    

Mix eggs, sugars, vanilla and oil together in a bowl
Mix flour, baking powder, soda and cinnamon together in another bowl.
Add egg mixture to flour mixture and beat well.
Add zucchini and raisins.        Stir together.

Bake in 350 oven for approximately one hour.
Can be frozen for later enjoyment.

No comments:

Post a Comment