Pansy and Chicken Tossed Salad

Pansies and violas can have a mild, fresh flavor or a more prominent wintergreen taste depending on the variety and how much you eat (a whole flower tastes stronger than petals alone). Only eat flowers that are grown specifically for consumption. Unfortunately, pansies and violas grown by Bob's are only intended for your flower beds and containers. It's a good idea to grow pansies yourself if you plan to consume them, or order from an edible-flower source.  If you're feeling adventurous, here a recipe that incorporates pansies.

Ingredients

• 4 cups torn mixed salad greens
• 2 cups cubed cooked chicken
• 1 cup shredded red cabbage
• 1/2 cup chopped walnuts
• 1/2 cup edible pansies
• 1/2 cup fresh raspberries
• 1/4 cup olive oil
• 1/4 cup raspberry vinegar
• 1 teaspoon minced fresh mint
• 1/4 teaspoon salt
• Additional edible pansies

Directions

In a large salad bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, mint and salt; shake well. Cover and refrigerate for at least 1 hour. Just before serving, shake dressing and drizzle over salad; toss to coat. Garnish with additional pansies if desired. Yield: 4 servings.

Apple Stuffed Chicken Breast

This is a great dish for autumn. Golden Delicious, Granny Smith, and/or Winesap apples may be used.  Stop by Bob's Markets in Mason, Belpre, and Gallipolis in the coming weeks as we start to get in a wide selection of Fall apples.

Ingredients

• 2 skinless, boneless chicken breasts
• 1/2 cup chopped apple
• 2 tablespoons shredded Cheddar cheese
• 1 tablespoon Italian-style dried bread crumbs
• 1 tablespoon butter
• 1/4 cup dry white wine
• 1/4 cup water
• 1 tablespoon water
• 1 1/2 teaspoons cornstarch
• 1 tablespoon chopped fresh parsley, for garnish

Directions

1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Zucchini Patties

These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.

Ingredients

• 2 cups grated zucchini
• 2 eggs, beaten
• 1/4 cup chopped onion
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• salt to taste
• 2 tablespoons vegetable oil

Directions

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Bacon Wrapped Jalapenos

Ingredients

• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) package cream cheese
• 12 slices bacon

Directions

1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.

Sweet Potato Casserole

By Corinna Barnitz

Ingredients

• 3 cups mashed sweet potatoes
• 1 cup sugar
• 1 tsp vanilla
• 1/2 cup melted butter
• 2 eggs
• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped pecans
• 1/3 cup butter sliced

Directions

Mix first 5 ingredients and put into greased casserole dish.  Combine rest of ingredients and sprinkle over potatoes.  Bake at 350 degrees for 30 minutes.

Old Fashioned School Cafeteria Rolls

Well it that time of year.  The kids are heading back to school.  Give them a taste of the school food we enjoyed way back before frozen pizza was invented.

Ingredients

• 3 cups warm water
• 1 tablespoon white sugar
• 2/3 cup white sugar
• 3 (.25 ounce) envelopes active dry yeast
• 1/4 cup milk 
• 2 eggs
• 1 tablespoon salt
• 10 cups all-purpose flour
• 1/4 cup shortening
• 1/4 cup butter, melted

Directions

1. In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
2. Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
3. When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
4. Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.