Category Archives: Recipes

Artichoke Hor d’Ouerves

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Recipe: Artichoke Hor d’Ouerves

Summary: Features California grown artichokes. This recipe was submitted by Carol Martin. It’s been a family favorite since the early 70’s.

Ingredients

  • 4 eggs
  • salt and pepper
  • dash of Tabasco
  • 12 saltine crackers, crumbled
  • ½ lb. Sharp cheddar cheese, grated
  • 2 jars (6 oz.) marinated artichoke hearts, chopped
  • ½ to 1 bunch green onions, chopped
  • 1 clove garlic, minced
  • parsley flakes

Instructions

  1. Saute green onions and garlic in oil from artichokes.
  2. Beat eggs; add each ingredient beating with a fork.
  3. Add artichokes. Pour into well-oiled (using marinade from artichoke jar) 8×8” square pan.
  4. Bake at 325 degrees, 30-35 minutes. Cool. Slice into 1×1” squares. Serve warm.
  5. Recipe can be frozen.

Baked Asparagus

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Recipe: Baked Asparagus

Summary: Features California grown asparagus. This recipe was submitted by Ken Oneto.

Ingredients

  • 1 bunch fresh asparagus
  • 2 Tbsp Olive Oil
  • salt and freshly ground black pepper

Instructions

  1. Dip or rub asparagus spears in olive oil.
  2. Lightly salt and pepper each spear. Place spears in single layer in baking pan.
  3. Bake in the oven for 10 minutes at 350 degrees. Cook until tender-crisp then transfer to a serving plate. Enjoy!

Basil and Prosciutto Stuffed Chicken

chicken

Recipe: Basil and Prosciutto Stuffed Chicken

Summary: Features California farm fresh chicken. This recipe was contributed by Carol Martin. This recipe is a favorite in the Martin family. Easy . . . but always popular!

Makes 4 servings.

Ingredients

  • 4 chicken breasts, boned and skinned
  • 4 tsp. Dijon mustard
  • 4 thin slices prosciutto
  • ¼ cup shredded mozzarella cheese (or a thin slice of provalone cheese)
  • 4 basil leaves
  • 1 Tbsp. vegetable oil

Instructions

  1. Make a horizontal cut in each chicken breast to within ½ inch of the end, forming a pocket.
  2. Brush each pocket with 1 tsp. mustard; fill with prosciutto, cheese and basil. Secure pockets with toothpicks.
  3. Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 12-18 minutes, turning once, until juice is no longer pink when centers are cut.

Dutch Boiled Spice Cake

spicecake

Recipe: Dutch Boiled Spice Cake

Summary: Features California walnuts and raisins. This recipe was contributed by Maxwell Norton. This cake has been a family favorite of the Van Konynenburg and Norton families for many generations. The walnuts usually came from the family farm near Salida.

Ingredients

  • 1.5 cup sugar
  • 2 cups water
  • 1 tsp cloves
  • 1 tsp allspice
  • 1 tsp salt
  • 2 tsp cinnamon
  • .75 cup raisins

Instructions

  1. Bring all ingredients to a boil in a saucepan.
  2. Remove from heat and add 1 cup shortening or margarine. Cool.
  3. Sift 3 cups of flour with 2 tsp baking soda. Add to mix and stir till smooth.
  4. Pour into a 9 x 12 inch greased and floured pan.
  5. Sprinkle top generously with chopped walnuts. Bake 40 - 50 minutes at 350F.
  6. It is commonly served hot or warm.

Penne Pasta with Tomatoes, Basil, & Asiago Cheese

tomatoes

Recipe: Penne Pasta with Tomatoes, Basil, & Asiago Cheese

Summary: Features California grown tomatoes. This recipe was contributed by Greg Stewart and is a family favorite. It is a wonderful use of fresh tomatoes so plentiful this time of year. This recipe is easy to make larger or smaller just, try to keep the amounts proportional.

Ingredients

  • 1 pound cooked Pasta
  • 8 cups fresh diced tomatoes (or 2 15oz. cans)
  • 6-8 cloves garlic, minced (I use Christopher Ranch brand chopped garlic in a Jar)
  • 4-6 TBS olive oil
  • 2-3 cups shredded Asiago cheese
  • 1 cup (plus about 6 TBS) fresh basil, thinly sliced

Instructions

  1. Heat olive oil in a large saucepan. Add garlic and sauté for about 1 minute; add 6 TBS sliced basil and sauté for one minute more.
  2. Add tomatoes and simmer gently for about 5 minutes.
  3. Season to taste. (I generally don’t add any seasoning but you can add any sugar, salt, or pepper as desired)
  4. Combine cooked tomatoes with cooked pasta, Asiago cheese, & fresh basil in a large pasta bowl or platter. I generally layer in the ingredients into a large pasta bowl, 1/3 pasta, 1/3 cooked tomatoes, 1/3 Asiago cheese & basil until all are in the bowl and then gently toss the mixture before serving.
  5. Serve with a fresh salad and French bread for a complete meal or, you can use as a side dish. Or, if a heartier dish is desired you can sauté in cut up boneless skinless chicken breast or fresh sweet Italian sausage between steps 1 & 2. (If I add chicken or sausage, I usually add a little white wine with the chicken, and a little red with the sausage before step 2, to add flavor and deglaze the pan)

Pumpkin Pancakes

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Recipe: Pumpkin Pancakes

Summary: Features California grown pumpkin. This recipe was contributed by Monica Bianchi. It is a Bianchi family favorite in the fall when pumpkins are in season.

Ingredients

  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fresh grated ginger or 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Instructions

  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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