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Easy Apple Crumb Pie

Easy Apple Crumb Pie (for those wonderful fall apples!)  Deep dish pie plate 4-6. large tart apples, peeled and sliced 1/2 cup sugar . 1 tsp. cinnamon Combine these three ingredients and add into pie crust. In a food processor add: 3/4 cup flour 1/2 cup sugar 1/3 cup butter Process until crumbly and top […]

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Creamed Turnips

 Peel and chunk turnips. Cover with water and boil until tender. Blend in mixer with butter, cayenne pepper and salt until smooth like creamed potatoes

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Brussels Sprouts

I think the best way to eat these from the garden are to pick them small, coat them with olive oil and seasoning (we love Mrs. Dash), and roast them in the oven at a high heat (400 degrees).  It takes about 30 minutes until tender.

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Quick Cool Weather Soup

For a quick and easy soup in cool weather, I add whatever vegetables are available in the garden to chicken broth. Green peas, swiss chard, sliced carrots, kale, spring onions, fresh parsley, thinly sliced turnips. Colorful and heathy. It usually only takes about 15 minutes until it is done depending on how thinly I slice […]

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Asian Broccoli

Steam pieces of broccoli until barely tender. Drain. Mix together 1 tbs. dark sesame oil (there are some great hot flavors available if you like spice), 1 tbs. soy sauce and 1 tsp. toasted sesame seeds. Coat broccoli and serve. I use this sauce also on freshly cooked asparagus or thin, young green beans.

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Sautéed Cabbage

Olive Oil the bottom of cast iron skillet. Cut up cabbage to fill the skillet. Sprinkle garlic salt, white pepper and crushed red pepper to taste. Heat until sizzling. Add two cups of water and cover. Bring to boil and then simmer 20-30 minutes.

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Spicy-Sweet Turnips

1 tbs. brown sugar 2 tsp. melted butter 114 tsp. salt 114 tsp. crushed red pepper 118 tsp. ground ginger dash of ground allspice Peel and cut turnip into wedges, filling small pyrex dish Combine ingredients and coat turnip wedges. Bake covered at 400 degrees for about 40 minutes. I also use rutabagas, beets, or […]

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