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TOP JOBS

By KELLY PREW
Food Editor

Area farmers are bringing the fruits of their labor to market, and consumers are flocking to fresh vegetables and the tastes of summer.

Whetting the appetite is easy with gorgeous displays of everything from ripe, red tomatoes to mouth-watering berries and juicy peaches. In that spirit, the Smith County AgriLife Extension has put together a few recipes highlighting what both Tyler markets will have on hand now and in the coming weeks.

The following are ideas to try after your next trip to the market.

Fresh zucchini and squash make for great side dishes or additives to a veggie dinner on hot nights.

Zucchini Casserole

1 lb. ground beef or turkey

4 cups zucchini, sliced

1 cup mayonnaise

1 cup cheddar cheese

1 cup Parmesan cheese

2 eggs

1 onion, chopped

Salt and pepper

Cook zucchini in two cups boiling water until tender. Brown meat and onion. Mix all ingredients together. Pour in casserole dish. Dot with butter and cover with bread crumbs. Bake one hour at 350 degrees. This is a very low-fat dish when made with lean ground turkey and fat-free mayonnaise and cheese, eliminating butter. The cholesterol can be lowered by using four egg white instead of two eggs.

Summer Squash Special

1 lb. bulk pork sausage

4 cups sliced yellow squash

1/2 cup grated Parmesan cheese

1 Tbsp.. chopped parsley

1/2 tsp. salt

1 clove garlic, crushed

1/2 cup dry breadcrumbs

1/2 cup milk

1/2 teaspoon oregano

2 eggs beaten

Saute sausage and garlic until sausage is lightly browned; drain. Cook squash in a small amount of boiling, salted water until tender; drain. Combine sausage, squash and remaining ingredients; blend well. Spoon mixture into a lightly greased 10X6X1 1/2-inch baking dish. Bake at 325 degrees for 20 minutes. Yield: 6 servings.

Squash Dressing

5 or 6 yellow squash

2 eggs

2 Tbs. minced onion

1/4 cup butter

1 1/2 cup cornbread, crumbled

1/2 cup shredded cheese

Salt and pepper to taste

Cook squash until tender; drain. Do not overcook. Mix eggs, salt, pepper, butter, onion and add to squash. Add cornbread crumbs; stir will and then add cheese. Bake in 350-degree oven until bubbly and cheese is melted. Serves 6.

Many people can't wait for tomatoes and bell peppers to ripen. Not only do they serve a variety of purposes in a variety of recipes, they look pretty, too. Even during the early farmer's market season, green tomatoes make a great fried snack.

Baked Stuffed Tomatoes

6 medium tomatoes

1/4 cup grated Parmesan cheese

1 tsp. salt

1/4 cup finely chopped green pepper

1/3 cup croutons

Parsley sprigs or crumpled, crisply fried bacon

Heat oven to 350 degrees. Wash tomatoes; remove stem ends. Remove pulp from each tomato, leaving a 1/2-inch wall; chop pulp to measure 1/3 cup. Stir together tomato pulp and remaining ingredients, except parsley. Fill tomatoes with tomato-cheese mixture. Place filled tomatoes in an ungreased baking dish. Bake 20 to 25 minutes or until tomatoes are heated through. Garnish with parsley.

Beefy Stuffed Green Peppers

6 large green peppers

3/4 cup chopped onion

1 clove garlic, crushed

1 (17 oz.) can cream-style corn

1/8 tsp. pepper

1/2 Italian breadcrumbs

1 lb. ground beef

1/4 cup chopped green pepper

1/3 cup celery, chopped

1 tsp. salt

Dash of red pepper

1/4 cup (1 oz.) shredded cheddar cheese

Cut off tops of green peppers; remove seeds. Cook peppers five minutes in boiling, salted water to cover; drain and set aside. Cook ground beef, onion, chopped green pepper, garlic and celery until beef is browned and vegetables are tender, stirring often; drain off excess drippings. Add corn, salt and pepper; cook, stirring often, until thoroughly heated. Fill green peppers with meat mixture; place in an 8-inch square baking dish. Combine breadcrumbs and cheese; sprinkle over peppers. Bake at 350 degrees about 15 minutes or until top is lightly browned.

Peas and okra are Southern favorites, and the fresher the better.

Okra Casserole

1/4 cup oil

1/2 cup onion, chopped

2 cups okra, cut up

1 (15 oz.) can tomatoes or tomato sauce

Garlic

Water

Grated cheese

1/2 cup raw rice

Salt and pepper

Cook okra and onion in oil about 10 minutes or until onion wilts. Spread in baking dish, pour tomato sauce over the top. Sprinkle on raw rice and seasonings. Cover with water; top with cheese. Bake at 325 degrees for 45 minutes.

Peas, Country Style

8 slices bacon

1/2 cup chopped green pepper

1/4 cup chopped parsley

1/4 tsp. pepper

1/2 cup onion, chopped

32 oz. English peas, drained

1 tsp. sugar

Fry bacon until crisp; crumble and set aside. Reserve 2 tablespoons bacon drippings. Saute onion and green pepper in drippings until tender. Add remaining ingredients except bacon. Cover and cook over low heat 5 minutes, stirring occasionally. Garnish with bacon. Yield: About six servings.

Peaches are the fruit most farmer's market shoppers wait all year for, and both Tyler stands expect a crop in the next few weeks. The following recipe was provided by Summerwhite and would be a scene stealer on any table.

Rum-Poached White Peaches

With Coconut Crisp

2 cups water

3/4 cup white rum

1/2 cup sugar

2 lime slices

2 fresh peaches, pitted and halved

Bring water, rum, sugar and lime slices to a boil in a medium saucepan. Add peach halves, skin side down, and cook for 2 minutes; remove and let cool slightly. Carefully slip off skins with your fingers and place back in simmering liquid. Cook for 2 minutes, then turn over and cook 2 minutes more. Remove peaches from liquid and let cool. Place cut side up on a small baking sheet.

For the topping:

1/3 cup shredded coconut

2 Tbsp. chopped macadamia nuts

1 Tbsp. butter

1 Tbsp. brown sugar

1/4 tsp. cinnamon

Mix topping ingredients in small bowl until well blended and sprinkle equal amounts over each peach half. Broil several inches from heat for about 2 or 3 minutes or until golden and bubbly.