Ingredients:

• 3 med to large sweet potatoes 1 tbsp cornstarch
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp rosemary

Peel and slice sweet potatoes into wedges. Sprinkle with cornstarch. Stir to coat sweet potatoes. Drizzle with olive oil. Place on baking sheet. Sprinkle on salt, pepper, and rosemary. Bake at 450 degrees for 15 minutes. Turn fries over and bake another 10-15 minutes.

Ingredients:

• 12-15 large green peppers, tops removed and saved
• 2 lbs of ground beef, browned and drained
• 6-8 large tomatoes, peeled and pureed
• 1 box of beef flavored Rice-A-Roni, cook as directed
• Minute rice, serving size for 4, cook as directed
• 1 large onion, diced
• 1/4 cup sugar Salt & pepper

Wash peppers and remove tops and seeds. Dice the tops of peppers, you will use the tops. Boil peppers in kettle for 3-5 minutes (do 4-5 peppers at a time) and set aside. 2) Wash and core tomatoes, dip in boiling water for 30 seconds to peel. Place in blender to puree. 3) Saute pepper tops and onion. 4) Cook white minute rice and Rice-A-Roni as directed, set aside. 5) Dump all ingredients in large pot (except peppers). Add the sugar and salt and pepper. Simmer mixture for 1/2 hour. 6) Fill peppers with mixture and place in 9X13 baking dish. Cover with foil and bake for 40 mintues. Then remove foil and bake for additional 20 minutes.

Recipe takes nearly 2 hours to prepare. However, you can prepare and bake the next day. Or, you can freeze the peppers for a quick and easy meal another day.

Ingredients:

• 6 ears of Produce Patch Sweet Corn
• Green Pepper
• 1/2 candy onion
• 1/2 lb. bacon
• Salt and pepper to taste
• Handful of brown sugar
• Shake of Allspice

Cut bacon into small pieces and fry. Remove all but 1/4 of bacon grease. Cook onion and green pepper in bacon grease until tender. Add brown, sugar, allspice, salt, and pepper. Cook corn in microwave for a few minutes then cut off cob. Add to mixture and heat until warm.

Ingredients:

• 3 tbsp olive oil
• 1 med onion, finely chopped
• 2 garlic cloves, thinly sliced
• 2 squash or zucchini, sliced
• 1 bell pepper, chopped
• 3/4 tsp kosher salt
• 1/4 c fresh basil leaves, chopped
• 1/2 c grated Parmesan cheese
• 1 lb tomatoes, sliced
• 1/2 c panko bread crumbs

Preheat oven to 375 degrees. In large skillet, heat 2 tbsp oil over medium heat. Add onion and garlic and cook until onion is tender. Add squash or zucchini and bell pepper. Sprinkle with 1/2 tsp salt and cook 7-10 minutes, stirring occasionally until squash or zucchini is tender. Stir in basil and about 2 tbsp of parmesan cheese. Spoon mixture into baking dish. Top with tomato slices and remaining 1/4 tsp salt. Scatter panko and remaining Parmesan cheese. Drizzle with remaining oil. Bake 20 minutes or until topping is crisp and veggies are piping hot. Serve hot or at room temperature.

Ingredients:

• Chicken, steak, polish sausage, ham, or shrimp
• Onion, any color
• Bell Pepper, any color
• Tomato, any color
• Zucchini
• Squash
• Cabbage
• Bottle of Italian Dressing
• Wooden skewers

Begin soaking wooden skewers in water. Cut meat, veggies, mushrooms, and pinapple into chunks. Slide onto pre-soaked wooden skewer sticks. Place in baking dish and marinate with Italian dressing for 2-3 hours. Place on warm, lightly oiled grill. Grill on medium heat, turning skewers until meat is cooked completely and grill marks appear on veggies.

Day One:  gather 2 gal of medium cucumbers.  put in a clean 5 gal bucket.  dissolve 3 cups of picking salt on enough boiling water to cover.  let sit for 24 hrs.

Day Two:  drain off salt water and dissolve 1/4 cup Alum in enough boiling water to cover.  let sit 24 hrs.

Day Three:  drain off Alum water.  cover with boiling water.  let sit for 24 hours.

Day Four:  drain off water.  heat 1 gal cider vinegar and small box of pickling spices to boiling.  pour over cucumbers and let sit for 9 days.

After 9 Days: drain off and dispose vinegar mixture.  then slice cucumbers.  layer sliced cucumbers and 8-10 lbs of sugar in 5 gal buckets until cumbers are gone.  Let sit 2-3 days until sugar has dissolved.  place pickles in any container with lid.  no canning or sealing needed.  store up to one year.

Ingredients:

• 3 cups diced tomatoes
• 1 medium onion
• 2 bell peppers
• 1 fresh jalapeno
• 1/2 bunch of cilantro
• 1/2 lime
• 1 tbsp of salt

Clean and dice all ingredients above. Place in a blender or food processor to blend. Add more salt when done if needed. Enjoy with your favorite corn tortilla chips!

Ingredients:

• 1 1/2 cup of zesty Italian dressing
• 1/2 cup sugar
• 1/2 cup water
• 1/2 cup red wine vinegar
• Salt and pepper to taste
• Onions
• Tomatoes
• Cucumbers

Chop onions, tomatoes, and cucumbers and add other ingredients.

Ingredients:

• 10 jalapeno peppers
• 3/4 c Italian bread crumbs
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 ounces of cream cheese
• 1/2 c of mexican cheese
• 3 tbsp milk
• 2 eggs
• 1/2 c white flour

Wash peppers and cut in halves. Remove seeds. 2) Mix bread crumbs, cayenne pepper, black pepper, garlic power, and salt. Set aside. 3) Mix eggs and set aside. 4) Mix cream cheese and mexican cheese together. You may add a bit of cayenne pepper and garlic powder to this mixture if you would like. 5) Fill the halved jalapeno peppers with the cheese mixture. 6) Roll the filled peppers in flour. Shake off excess flower. 7) Dip peppers in milk then roll in bread crumb mixture. 8) Place jalapeno peppers on a foil lined baking sheet. 9) Bake at 350 degrees for about 25 minutes or until cheese begins to ooze out of peppers.

You can make ahead and then place in freezer. Take out of freezer and bake when needed!

Ingredients:

• Cabbage
• Potatoes
• Bacon Onion
• Cooking Spray

Chop cabbage and slice potatoes. Spray 2 large pieces of foil with cooking spray. Placed chopped cabbage and sliced potatoes on one of the pieces of foil. Top with bacon and onion. Place other piece of foil over the top to make a foil pocket. Place foil pocket on grill for 15-20 minutes until cabbage and potatoes are tender.