Recipes - South Georgia Produce

Here are some of our favorite recipes that use our fresh produce. Remember to use fresh South Georgia Produce products for the best taste. Enjoy!

Autumn Vegetable Cobbler

1 small onion, sliced
2 teaspoons olive oil
4 small red potatoes, cubed
2 carrots, chopped
1/4 cup water
2 medium leeks, halved lengthwise and cut into slices
2 cups chopped fresh spinach*
1 cup vegetable broth
2 teaspoons all-purpose flour
3 tablespoons minced fresh parsley
1 tablespoon soy sauce
1/2 teaspoon salt
Cornbread Topping

Sauté sliced onion in hot oil in a large saucepan over medium-high heat until tender. Add potato, carrot, and 1/4 cup water; cook, stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 minutes or until spinach wilts.
Whisk together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce, and salt into spinach mixture. Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to low; cook, stirring often, 5 minutes or until thickened.
Spoon vegetable mixture into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable mixture.
Bake at 400° for 30 minutes or until golden.
*Chopped kale, collard greens, or turnip greens may be substituted.

Yield: Makes 4 servings

Bell's Sweet Potato Casserole

This golden baked favorite is sure to please your holiday guests. Make two recipes for a larger crowd.

8 medium-size sweet potatoes (6 pounds)
1 cup milk
1/4 cup butter
3 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 (10.5-ounce) package miniature marshmallows

Bring sweet potatoes and water to cover to a boil, and cook 20 to 30 minutes or until tender; drain. Peel potatoes, and place in a mixing bowl.
Heat milk and next 3 ingredients in a saucepan over medium heat, stirring until butter melts and sugar dissolves. (Do not boil.) Stir in orange juice, spices, and salt.
Beat potatoes at medium speed with an electric mixer until mashed. Add milk mixture, beating until smooth. Spoon half of mashed sweet potatoes into a lightly greased 13- x 9-inch baking dish; top evenly with half of marshmallows. Spread remaining mashed potatoes over marshmallows.
Bake at 350° for 25 minutes. Top with remaining half of marshmallows, and bake 8 to 10 more minutes or until marshmallows are golden.
Beebe Roberts, Birmingham, Alabama

Yield: Makes 8 to 10 servings

Broccoli Parmesan

1 (16-ounce) package fresh broccoli flowerets
2 tablespoons butter or margarine
3 tablespoons chopped onion
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 3/4 cups milk
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/4 teaspoon ground marjoram
Parmesan cheese (optional)

Steam broccoli, covered, in a steamer basket over boiling water 5 minutes or until crisp-tender. Keep warm.
Melt butter in a heavy saucepan; add onion, and sauté until tender. Add flour and bouillon granules, stirring until blended. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 cup cheese and next 4 ingredients; pour over broccoli. Sprinkle with additional cheese, if desired.

Yield: 6 servings

Buttermilk Fried Corn

3 cups fresh corn kernels
2 1/4 cups buttermilk
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon salt
1 1/2 teaspoons pepper
Corn oil

Stir together corn and buttermilk; let stand 30 minutes. Drain.
Combine flour and next 3 ingredients in a large zip-top freezer bag. Add corn to flour mixture, a small amount at a time, and shake bag to coat.
Pour oil to depth of 1 inch in a Dutch oven; heat to 375°. Fry corn, in small batches, in hot oil 2 minutes or until golden. Drain on paper towels. Serve immediately.

Yield: Makes 4 servings

Cabbage With Garlic

1 small cabbage (about 2 pounds)
6 garlic cloves, finely sliced
3 tablespoons olive oil
1/2 cup chicken broth
1 teaspoon coarse or kosher salt
Freshly ground pepper to taste

Remove outside leaves and stalk from cabbage; cut into 4 wedges.
Sauté garlic in hot oil in an ovenproof skillet over medium heat 1 to 2 minutes or until golden. Add cabbage to skillet, cut sides down; cook 5 minutes. Turn to other cut sides, and cook 2 to 3 minutes. Stir in broth, and sprinkle evenly with salt.
Bake at 350° for 20 to 25 minutes or until crisp-tender. Sprinkle evenly with pepper. Serve immediately.

Yield: Makes 4 to 5 servings

Squash Casserole

4 pounds yellow squash, cut into 1/4-inch slices
2 tablespoons butter or margarine
1 large onion, finely chopped
2 garlic cloves, pressed
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper

Cook squash in boiling water to cover 8 to 10 minutes or until tender. Drain squash, and press between paper towels.
Melt butter in a large skillet; add chopped onion and garlic, and sauté until tender.
Combine onion mixture, squash, soup, and remaining ingredients; spoon into a lightly greased 11- x 7-inch baking dish.
Bake at 350° for 30 minutes or until bubbly.

Yield: 8 to 10 servings