Time to finish up fall’s frozen produce

It’s time to take an inventory of the freezer and use some of the fruits and vegetables processed last fall. Frozen applesauce appeared to be our extra fruit not used during the winter. Although it is best when sugar is added before freezing, some of this was unsweetened at the time. It made good cookies.

Applesauce Cookies 1 cup thick applesauce, unsweetened 1 cup sugar

1/2 cup shortening or margarine 1 egg beaten 1 cup chopped raisins 1 cup chopped nutmeats 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder

3/4 teaspoon cloves 1 teaspoon cinnamon

1/2 teaspoon salt

Cream shortening and sugar; add applesauce, beaten egg, chopped raisins and chopped nuts. Mix and sift together flour, baking soda, baking powder, cloves, cinnamon and salt and add to the creamed mixture. Drop by teaspoonfuls onto greased baking sheets and bake in 375 oven for 10 to 12 minutes or until done.

At a community supper, coconut custard pie is a popular choice.

Coconut Custard Pie 4 eggs, slightly beaten 1/3 to 1/2 cup sugar

1/4 teaspoon salt 3 cups milk 1 teaspoon vanilla

1/4 teaspoon nutmeg 11/3 cups coconut 1 unbaked 9-inch pie shell

In a bowl, combine eggs, sugar, salt, milk, vanilla and coconut, reserving enough coconut to sprinkle on top of the pie. Mix well. Pour into pie shell. Sprinkle with nutmeg. Bake in hot oven, 425 F, 25 minutes. Sprinkle the top with remaining coconut and bake 5 minutes more or until custard is set.

It’s not far to fiddlehead greens season. These are a change from the usual greens we enjoy and are a special treat. The fronds of the ostrich ferns, picked when starting to grow, and cooked until tender but not soft, are special. These greens freeze well to enjoy later in the year.

Fiddlehead Greens 2 quarts fiddlehead greens, cleaned and washed Bacon fat or butter

Wash the greens after picking over to remove stem ends. Wash in several waters, lifting the greens from one bowl to another. Cook in boiling salted water for 12 to 20 minutes or less. Serve with a seasoning of hot bacon fat, melted butter or just plain with vinegar.

To freeze fiddlehead greens, wash thoroughly. Scald in boiling water for 2 minutes, preparing only a quart at a time. Chill in ice water. Drain. Pack in moisture vapor-proof containers leaving 1/2-inch headspace. Seal, label and freeze.

Although this recipe for Baked Red Salmon makes use of that fish, the recipe also may be used with flounder, halibut or other fish. It is an easy way to bake fish.

Baked Salmon 4 salmon steaks, serving-size pieces 1 medium-to-large onion, chopped 1 large stalk of celery, chopped 3 tablespoons water 2 tablespoons lemon juice Melted butter

Sprinkle the lemon juice on the steaks and set aside while preparing the chopped onion and celery. In a greased baking dish, spread the chopped onion and celery in a layer. Add the water. Arrange the fish over the vegetables and brush with butter. Cover with foil and bake in a hot oven, 400 F, for 30 minutes or less. Remove the foil and place the fish under the broiler for an additional 10 minutes.

There appears to be a flood of fresh broccoli in the markets. Make this salad with some of the fresh vegetable.

Broccoli Florentine 2 pounds fresh broccoli heads cut in 3-inch pieces 1 clove garlic

1/4 teaspoon salt

1/8 teaspoon pepper 1/3 cup lemon juice

2/3 cup olive oil

Cook the broccoli in covered saucepan in boiling water (just enough water to cover broccoli) 8 to 12 minutes after water starts to boil or until just tender. Do not overcook. Broccoli should remain whole and slightly crisp. Remove gently from water and drain in colander. Set aside to cool. Prepare the dressing. Cut garlic in half, place in a bowl; add salt and pepper, lemon juice and oil. Beat with a fork until well mixed and let stand 30 minutes. Beat again, remove garlic, pour over broccoli and mix gently so as not to break the broccoli pieces. Chill an hour or more before serving. This improves the flavor.