Fruit Recipes

Just in case you are wondering what to do with water cress and all that lettuce.......we tried this the other night. It's from Sauce Magazine and was delicious.

http://www.saucemagazine.com/recipe/430

1 pkg. black walnuts
1/2 c. butter
2 c. sugar
2 eggs
2 1/2 c. sifted flour
1 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 c. applesauce
1/2 c. raisins
Preheat oven to 350 degrees. Cream together butter and sugar. Add eggs, beating until light. Sift together dry
ingredients; add to creamed mixture. Blend in applesauce, raisins and nuts. Turn into greased and floured 13 x 9 x 2
inch pan. Bake 45 minutes or until cake tests done. Cool in pan..
Grated Turnip, Sweet Potato
and Apples
Adapted from Carrboromarket.com
These three fruits and veggies enhance one
another’s flavors, and they all like butter.
1 medium large sweet potato
4 medium-sized turnips
2 medium apples
2 tablespoons butter
1/2 cup coarsley chopped pecans or walnuts
Salt and pepper to taste
Peel the turnips and the sweet potato.
Peel (if desired) and core the apples. Coarsely grate each, keeping them in separate piles. In a skillet, melt the butter over medium heat
and add the sweet potatoes. Toss to coat with butter and sauté for 2 minutes. Add the turnips and toss with the sweet potatoes,
sautéing for 3 minutes. Add the apples and continue sautéing until the turnips and sweet potatoes have lost their raw crunch, but are
not mushy. Add salt and pepper to taste. Serve hot with your favorite meat (or Match meat) loaf. Or serve cold as a salad, by tossing
with your favorite vinegar and a little extra virgin olive oil. Chill and correct the seasonings before serving. Serves 4

From the Hammons Walnut website. This looks like it would work well
with any type of pork. Visit the Home Cooking and Baking Center and
the Food Professionals Center links on their website for more recipes.
http://www.hammonsproducts.com
This recipe has been featured by Chef Jim Lekander on Taste of the
Ozarks recipes on KY3 TV in Springfield, Missouri.
4 Pork Chops, approximately 1/2 - 3/4 inch thick
1/2 cup Hammons Black Walnuts
2 Granny Smith Apples, cored and diced
1/2 cup brown sugar
1 tsp. crushed red pepper
Season the pork chops with salt and pepper on both sides. In a large
nonstick skillet over medium-high heat sear the pork chops on both
sides then turn down the heat to medium. Add the black walnuts to
the skillet and cook for 3-4 minutes. Add the remaining ingredients
and simmer until the pork chops are done, approximately 3-4
minutes. Serves 4.

1 c. butter, softened
2 c. sugar
4 eggs
3/4 c. grated, peeled apples
1/2 c. rum
3 tsp. pumpkin pie spice
1/2 tsp. salt
1 tsp. vanilla
3/4 c. boiling water
1 c. raisins
3 c. flour
1 tsp. baking soda
2 c. chopped walnuts or pecans
Beat together butter and sugar until fluffy. Add eggs,
beating after each egg. Add apples, rum, pumpkin pie
spice, salt, and vanilla. Beat well. Pour boiling water
over raisins and let set. Mix flour and baking soda into
apple mixture. Add raisins and juice. Add nuts. Bake in
10"x15" pan or in muffin tins. Bake at 350 degrees for 35
to 50 minutes depending upon size of pan.

Adapted from Gourmet, Nov. 2000
For Squash: 4 small or 2 large squash
olive oil and salt
For soup: 1 sm./med. red onion, chopped
1 T. olive oil
3 med. beets, peeled, cut into 1” pieces
1-2 apples, peeled, cut into 1” pieces
1 or 2 garlic cloves, minced
2 c. chicken or vegetable broth
2 to 3 c. water
1 T. cider vinegar
1/2 T. packed light brown sugar
Roast squash: Preheat oven to 375 F. Cut off tops of small squash (about 1 inch from stem end) and reserve. Cut larger squash in half lengthwise. Scoop out seeds. Cut a very thin slice off bottoms of squash to create stable base. Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, and stems in shallow baking pans and roast until flesh is tender, about 1 hour.
Make soup while squash roast: Cook onion in oil in a 3-quart heavy saucepan over moderate heat, until softened. Add beets and apple and cook 5 minutes. Add garlic and cook, 30 seconds.
Add broth and 2 cups water. Simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
Purée soup in 2 batches in a blender until very smooth, (use caution), transferring to a large bowl. Season with salt and pepper and serve soup in squash bowls.