4D Farm Fresh Recipes

Nanny’s Fried Apples

2 Tblsps butter
3 Tblsps sugar
2 Tblsps (preferably light) molasses
1 Tblsp water
6 sweet/tart apples, cut into eights, cored

Melt butter in a medium skillet. Add in sugar, molasses, and water. Stir well. Add in apples, cover, and cook until tender. Remove cover and continue cooking until liquid is gone and apples are lightly browned.

Serves 6 to 8

Parker County Peach/Plum Jam

4 cups fresh peaches, washed, peeled, pitted and chopped
5 cups fresh sweet red plums, washed, peeled, pitted and chopped
1 fresh lemon, ends cut off, thinly sliced
8 cups sugar

Place peaches, plums, and lemon slices in a large pot. Add in sugar and stir well. Bring to a rolling boil, stirring constantly so jam doesn’t scorch. Continue boiling until mixture thickens, about 20 minutes. Remove from heat and skim off any foam. (Kids love this on fresh homemade biscuits or bread!) Ladle into sterilized jars and process 10 minutes in a boiling water bath.

Makes 12 half-pint jars

Squash Casserole

1 ½ lbs. squash
1 chopped onion
2 carrots, chopped
1 stick butter
1 pkg. Pepperidge Farm stuffing
½ pt. sour cream
1 can cream of chicken soup

Boil squash, onion & carrots for 10 minutes in salted water. Set aside. Melt Butter. Add stuffing mix (dry), sour cream and soup to butter. Mix well. Grease a 2 quart casserole dish. Layer dish alternating the squash mixture and crumb mixture. Bake in 350 degree over for 35-40 minutes.

Serves 6 to 8