ingredients:
¼ cup butter or margarine
¼ cup flour
2 cups skim milk or 2% milk
¼ teaspoon salt
¼ teaspoon white pepper
8 hard-cooked eggs, chopped
½ cup reduced-fat mayonnaise
4 cornbread muffins or squares cut in half
¼ cup chopped green onions
½ cup crisp cooked bacon pieces
1 cup shredded Cheddar cheese

instructions:
Melt butter in a saucepan over low heat; stir in flour, mixing until smooth. Gradually add milk, stirring until mixture thickens. Add salt, pepper, eggs and mayonnaise; mix completely. Cook, stirring until thoroughly heated. Slice cornbread muffins or squares in half horizontally and place on individual serving plates. Spoon egg sauce over cornbread and sprinkle with green onions, bacon and cheese.

Yield: 8 servings

Recipe courtesy of the North Carolina Egg Association

INGREDIENTS:

8 slices whole-grain bread
1/4 cup low-fat honey mustard
2 crisp apples, thinly sliced
8 ounces low-fat Cheddar cheese, thinly sliced
cooking spray

INSTRUCTIONS:

Preheat panini press on medium heat. Lightly spread honey mustard evenly over each slice of bread. Layer apple slices and cheese on bread, using about ½ apple and 2 ounces of cheese for each sandwich. Join two prepared halves into a sandwich. Lightly coat panini press with cooking spray. Grill each sandwich for 3 to 5 minutes or until cheese has melted and bread has toasted. Remove from pan and allow to cool slightly before serving.

Source: U.S. Apple Association

Ingredients:

1 cup light sour cream
1 cup light ranch dressing
1 pound cooked turkey, cubed
10 8-inch flour tortillas
8 ounces Montery Jack cheese, shredded
1 pint refrigerated salsa
2 ripe tomatoes, seeded and diced
1 small bunch red-leaf lettuce, thinly sliced

Instructions:

Preheat oven to 375 degrees. In small bowl, mix sour cream and ranch dressing. Into medium bowl, stir 1 cup of sour cream mixture with turkey. With the remaining sour cream mixture, spread 1 tablespoon sour cream mixture on each tortilla. Top with 1/3 cup turkey mixture, 2 tablespoons cheese and 2 tablespoons salsa. Roll up and place seam side down in greased 13” x 9” baking pan. Bake, covered, 25 to 30 minutes. To serve, top with diced tomatoes, shredded lettuce and any remaining salsa and sour cream mixture.

Yield: 5
Recipe courtesy of The National Turkey Federation

Ingredients:

Mix together:
1 1/2 cups of sliced fresh strawberries
4 cups sliced rhubarb
1 1/2 cups sugar
1/2 cup flour
1 egg, well beaten
(2) 9-inch pie crusts

Instructions:

Place pie crust in a 9-inch glass pie plate. (Metal pie tins react with the fruit). Sprinkle lightly with sugar. (This keeps
the bottom crust from getting soggy). Add strawberrry/rhubarb mixture. Cover with vented top pie crust. Flute the edges to seal and cut off the excess pie crust. Bake at 425 degrees for 20 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes. Pie crust should be light golden brown. Serve warm with vanilla ice cream if desired.

Yield: 8 servings
Baked and submitted by Renee Ciancio, New Bern
Tested and approved by Michael Ciancio, New Bern

Farm Favorite Recipe: Baked Stuffed Tomatoes

Ingredients:

6 medium tomatoes, washed
2 cups cooked meat and whole kernel corn
1/2 cup soft bread crumbs
1 tablespoon margarine, melted
1/4 cup buttered crumbs
salt and pepper to taste

Instructions:

Cut a thin slice from stem end of each tomato; remove pulp. Mix meat and corn, soft bread crumbs, margarine, and seasonings. Fill tomato shells with mixture. Cover tops with buttered crumbs. Bake at 375o for 30 minutes or until tender.

Variation: Add chopped nuts and mushrooms to the meat and corn mixture

Yield: 6 servings
Recipe courtesy of North Carolina Greenhouse Vegetable Growers Association

Salmon Cakes with Coleslaw and Lime Dill Yogurt Sauce

Ingredients:

For salmon cakes:
1/2 cup plain fat free yogurt
1/3 cup grated Parmesan cheese
1/4 cup egg substitute
1 tablespoon Dijon mustard
1 tablespoon minced chives
1 tablespoon parsley, chopped
1 shallot, minced
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound canned salmon
1/2 cup panko breadcrumbs
nonstick cooking spray

For coleslaw:
1 container (8 ounces) plain fat-free yogurt
2 teaspoons fresh lime juice
2 teaspoons sugar
1/4 teaspoon celery salt
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon red pepper sauce
1 bag (16 ounces) coleslaw mix

For lime dill yogurt sauce:
1 container (8 ounces) plain fat-free yogurt
2 teaspoons lime zest
2 teaspoons lime juice
2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon white pepper

Instructions:

For coleslaw:
In a large bowl, mix together yogurt, lime juice, sugar, celery salt, salt, pepper and pepper sauce. Gently stir in coleslaw mix until coated. Serve chilled.

For lime dill yogurt sauce:
In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper. Serve chilled.

For salmon cakes:
Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl. Gently mix salmon and breadcrumbs into yogurt mixture.

Divide mixture into 8 equal portions and shape into 2-inch cakes. (Salmon cakes may be refrigerated up to 4 hours before cooking). Place a large, nonstick skillet over medium high heat. Spray with nonstick cooking spray and slide salmon cakes into skillet. Cook about 4 minutes per side or until golden brown and heated through. Serve hot with coleslaw and lime dill yogurt sauce.

Makes 8 servings. Prep Time: 20 min. Cook Time: 8 min.
Recipe courtesy of Southeast United Dairy Industry Association

Blueberry Breakfast Bonanza

Ingredients:

Cooking spray
1 (12-ounce) loaf French bread, cubed, about 6 cups
1 (16-ounce) package frozen blueberries, reserve 1 cup
(or 3 cups fresh)
12 ounces Neufchatel cheese, softened
1 cup reduced-fat sour cream
2/3 cup firmly packed brown sugar 3/4 cup low-fat milk
1/2 cup maple syrup
10 eggs, beaten
1 teaspoon ground cinnamon 1 teaspoon vanilla Additional maple syrup for serving, optional

Instructions:

Coat a 9 x 13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle blueberries on top. In a large bowl beat Neufchatel cheese until smooth. Add sour cream, brown sugar, milk and maple syrup; continue beating until smooth. Add eggs, cinnamon and vanilla; continue beating until mixture is blended. Pour over bread and berries. Cover with foil and refrigerate several hours or overnight. Remove from refrigerator about 30 minutes before baking. Bake covered in a preheated 350ºF oven for 30 minutes. Uncover and continue baking until there are no signs of visible liquid egg or about 20-25 minutes longer. Sprinkle remaining blueberries on top and serve with additional maple syrup if desired. Refrigerate leftovers. Yields 10 servings.

Recipe courtesy of N.C. Egg Association

Crock Pot Black-Eyed Peas

Ingredients:

1, 16 ounce package dried black-eyed peas (soak overnight)
10 to 12 cups water, divided
½ pound ham hock
1 large onion, whole
Salt to taste

Instructions:

Wash peas and place in a crock pot. Cover with water 2-inches above peas (about 5 to 6 cups); let soak overnight. Drain peas; cover with remaining water. Wash ham hock. Add ham hock and whole onion to peas & stir gently. Turn crock pot on high and cook peas for 2-3 hours with lid placed on top to allow for steam release. Remove onion and ham hock. Cut meat off hock, discard any fat, dice meat and add to peas. Add salt to taste.

Recipe Coursey of North Carolina Pork Council

Turkey Brunswick Stew with Puff Pastry Crust

Ingredients:

As needed peanut oil
2 Medium Vidalia onions, small dice
2 Medium carrots, peeled and small dice
2 Medium turnips, peeled and small dice
4 Fresh plum tomatoes, peeled and diced
2 Cloves garlic, minced
1/2 Cup frozen lima beans
1/2 Cup frozen cut okra
1 Cup dry white wine (recommended: Virginia Chardonnay)
1 Sprig EACH fresh thyme, parsley and sage, minced
To Taste kosher salt and white pepper
1-1/2 Pounds ROASTED DARK TURKEY, skin removed & cut in 3/4-inch dice
1-1/2 Quarts TURKEY STOCK
1/2 Cup unsalted butter
1/2 Cup flour
12 rounds (about 12 ounces) puff pastry dough, thawed and rolled to fit ramekins
As needed egg wash
1/2 Cup Virginia salted peanuts, crushed

Instructions:

Heat peanut oil in a stock pot over high heat. Sauté onions, carrots, turnips and tomatoes in oil for about 10 minutes until slightly browned. Add garlic, limas and okra; reduce heat to medium. Cook an additional 5 minutes. Deglaze the stock pot with wine. Add herbs and season with salt and pepper. Add turkey and turkey stock and reduce slightly over low heat. In a separate pan, prepare roux with butter and flour, cooking over low heat for 5 to 10 minutes. Add roux to stock pot and blend well. Continue to cook and stir until thickened. Ladle hot stew in individual 6-ounce ramekins. Place puff pastry on top. Cut steam vents. Seal edges and lightly brush pastry with egg wash. Sprinkle peanuts atop puff pastry. Place in a preheated 400 degree F oven and bake until pastry is golden brown.

Recipe courtesy of the National Turkey Federation

Ingredients:
1/2 cup frozen shortening
1 1/3 cup flour
1/2 teaspoon salt
5 1/2 tablespoons cold water
4 eggs
3/4 cup sugar
1/2 teaspoon salt
3/4 cup light corn syrup
3/4 cup dark corn syrup
1 tablespoon butter
1 teaspoon vanilla
1 cup pecans

Instructions:
Cut shortening into flour and salt. Add water by tablespoons. Roll out dough. Cut to fill a pie pan and crimp edges. Beat eggs. Add sugar, salt, corn syrup, butter, and vanilla. Beat well. Pour into pie shell and top with pecans. Bake at 350 degrees F for 40 to 45 minutes.

Recipe courtesy of the North Carolina Pecan Growers Association.