Recipe Ideas From CWFFarm for All Ocassions

This Saturday February 4, 2017 from 10am-1pm Carousel Watergardens Farm    will be in the parking lot at Glenwood United Methodist Church at 2833 Valleyview Drive, Columbus, Ohio 43204 (at the corner of Hague and Valleyview Drive). Look for the signs and we’re in the trailer nice & warm.

The following are some great menu ideas using our farms fresh  seasonal produce, herb dips, rubs & seasoning mixes, soups, honey, maple syrup and pantry fare & chicken wings. Tantalize your friends & families taste buds as you fix some of these for your dinners or Super Bowl festivities.

Recipe ideas to serve for Super Bowl festivities or any ocassion:

Granny’s Deep South BBQ Chicken Wings-Packet will make 4 lbs of chicken wings.  Directions: Place wings in gallon zip lock bag add 1/4 cup of cooking oil, add in a packet of Cathy’sbbq-chicken-wings Tasty Treats Granny’s Deep South BBQ Rub. Shake until coated, pour on to baking sheet and bake in oven at 350 degrees until done. Serve and enjoy!

 

 

 

Rosemary  Garlic Potatoes-Wash 4-5 medium potatoes, slice in half long ways, then cut each half in Texas potato slices. In zip lock bag add 1/4 c. canola or cooking oil, pour in 2 tablespoons of Rosemary garlic seasoning, add potatoes, shake to mix. Pour onto baking rosemary-garlic-potatoessheet and bake for 35-40 minutes or until done turning once during cooking. Serve hot as a side dish. Garnish with our Tangy Onion Dip or Parmesan Herb Dip.  Leftovers are great cold as a snack.

 

 

Homemade bread machine ideas.-Any of our dip mixes can be used as a flavor packet for homemade bread, follow the white bread recipe in your bread machine book, then as the last ingredient add the dry ingredients from the dip packet. Increase the water or milk content of recipe by 2 Tablespoons and add 2 teaspoons of dry yeast, then bake as directed.

Garnish –Our dip mixes are great not only as dips but as a garnish on baked potatoes….you’ll never use butter again!

Watching calories? Use low fat mayonnaise, cottage cheese, yogurt, or sour cream in any of our dip mixes, great taste without the calories.

Cheese balls-Use our dip mixes in cheese balls!  Just mix cream cheese with dip of choice and form into a ball or log sprinkle with walnuts or pecans & chill.

Dip Variations-For those dip mixes that just call for sour cream, and you would like it to be a creamier dip, just add real mayonnaise. Use half sour cream and half mayonnaise, mix & chill. If you want it a bit sweeter add a teaspoon of sugar, mix well & chill. Be sure to use real mayonnaise in our dip mixes it brings out the wonderful flavors of the herbs!

Bread dipping sauces-Use our dip mixes for bread dipping sauces.  Use 1 Tablespoon of mix with a cup of Olive oil stir & let blend for an hour before serving.

Creamy Cheesey Potatoes-Peel and thinly slice 6-8 medium potatoes into bowl. Sprinkle creamy-cheese-potatominced onions, garlic salt, and salt and pepper to taste. Add a can of cream of celery soup, & Cathy’s Parmesan Herb Dip Mix, 1 cup shredded cheddar cheese & mix well. Pour into greased baking dish & sprinkle shredded cheddar cheese  over top & bake  covered at 350 degrees for 1 hour or until done. You can use any of our onion dip mixes for this recipe too.


Like Mexican?…when browning your ground beef for tacos, add a packet of our Hot & Spicy Mexican Dip mix to season with.  Then serve with one of our Mexican dip mixes They’ll kiss the cook!

Maple Glazed Pecans or Walnutsglazed-maple-pecans

Ingredients

2 tablespoons butter

2 tablespoons packed brown sugar

2 tablespoons Carousel Watergardens Pure Maple Syrup

2 cups pecan halves (8 oz)

  1. Heat oven to 350°F. Line a cookie sheet with cooking parchment paper. In 12-inch skillet, melt butter over medium heat. Add brown sugar and syrup; mix well. Cook until bubbly, stirring constantly.
  2. Add pecans; cook 2 to 3 minutes, stirring constantly, until coated. Spread mixture onto parchment-lined cookie sheet. Bake 6 to 8 minutes or until golden brown. Cool completely, about 30 minutes. Add 2 cups of craisins or dried cherries or blueberries to nuts and serve or store pecans in tightly covered container up to 2 weeks.

 

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