Master Gardeners celebrate 20 years with a cookbook

photo by Sarah A. Miller/Tyler Morning Telegraph


The Master Gardener program in Smith County is celebrating its 20th anniversary with a cookbook, "Flavors from our Gardens: Smith County Master Gardeners."

The recipes are from some of the volunteers who have been trained by the Texas A&M Agrilife Extension to assist with horticultural projects and make presentations.

"Master Gardeners love to grow their own vegetables, herbs and fruits," reads the cookbook's introduction. "We hope these recipes encourage you to start a garden."

More information about the Master Gardener program is available on the website The cookbook sells for $15. To order one, call 903-590-2981.


Cranberry Apple Drink


1 6-oz. can frozen cranberry juice cocktail, thawed

1 6-oz. can frozen apple juice concentrate, thawed

4 juice cans of cold water

3 tablespoons lemon juice

2 small apples cored, sliced and studded with a few cloves (optional)

1 7-oz. bottle of ginger ale, chilled

2 cups ice cubes


In a large pitcher, combine juice concentrates, water, lemon juice and apple slices. Chill. Just before serving, add ginger ale and ice. Serves six. Contributed by Pat Jessie.


Shannon's Mexican Shrimp Cocktail


1 to 2 pounds of shelled and cooked shrimp

2 to 3 large tomatoes, chopped

1 small white onion or 2 green onions, chopped

1 cup fresh cilantro

1 chopped jalapeno with seeds

1 avocado, chopped

V8 and lime juice to taste

salt and pepper to taste


Mix the shrimp, tomatoes, onion, cilantro, jalapeno, avocado, V8, lime juice, salt and pepper. Chill before serving. Contributed by Ann Smith.


Copper Pennies


2 pounds of carrots, thinly sliced

1 purple onion, sliced

1 green bell pepper, coarsely chopped

1 10¾-oz. can condensed tomato soup

½ cup canola oil

1 cup sugar

¾ cup apple cider vinegar

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon Worcestershire sauce


Place the carrots into a pan of salted water, boil them until tender and then drain. Place the cooked carrots into a large bowl and add the onion and bell pepper. Mix remaining ingredients in a small bowl, whisking well. Marinate the "copper pennies" in the refrigerator overnight. Contributed by Martha Fowler.


Salmon with Brown Sugar and Mustard Glaze


3 tablespoons light brown sugar

1 tablespoon honey

2 tablespoons butter

¼ cup Dijon mustard

2 tablespoons soy sauce

2 tablespoons olive oil

1 tablespoon finely grated ginger

vegetable oil


freshly ground black pepper

8 salmon fillets, 6 ounces each


Melt the brown sugar, honey and butter in a small sauté pan over medium-high heat. Remove the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool. Preheat the grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes. Contributed by Carolyn Chalender.


Best Coconut Cake Ever


1 box white cake mix

1 14-oz. can condensed milk: from this save tablespoons for frosting

1 cup vegetable oil

3 eggs

1 cup sour cream

2 teaspoons vanilla or almond flavoring


Preheat oven to 300 degrees. In a medium size bowl, stir together cake mix, condensed milk, vegetable oil, eggs, sour cream and vanilla (or almond) flavoring until smooth. Pour mixture into three 8-inch or two 9-inch pans. Bake for 35 to 40 minutes or until a toothpick comes out clean.



1 box powdered sugar

2 tablespoons condensed milk saved from can used to make the cake

8 ounces cream cheese

1 teaspoon vanilla or almond flavoring

1 small can condensed milk

strawberry preserves

sweetened, shredded coconut


Mix powdered sugar, 2 tablespoons condensed milk, cream cheese and vanilla (or almond) flavoring. Before frosting the cake, punch a few holes in each layer. Spread 1 to 2 teaspoons of condensed milk over each layer. Spread strawberry preserves on top of the condensed milk. Then frost the cake, sprinkling each layer, sides and top with coconut. Contributed by Sharon Senter.










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