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Judy Dyke

Food court 8-7

A wonderful time of the year to try recipes using fresh veggies from your gardens. We have so many different vegetables to choose from in this area.

Cherry Tomato Salad

1 quart cherry tomatoes, halved

1/4 cup canola oil

3 tablespoons white vinegar

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 cup minced fresh parsley

1 to 2 teaspoons minced fresh basil

1 to 2 teaspoons minced fresh oregano

Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt, and sugar until blended, stir in herbs. Pour over tomatoes, gently toss to coat. Refrigerate, covered, overnight.

Balsamic Cucumber Salad

1 large English cucumber, halved and sliced

2 cups grape tomatoes, halved

1 medium red onion, halved and thinly sliced

1/2 cup balsamic vinaigrette

1/4 cup crumbled reduced fat feta cheese

In a large bowl, combine first three ingredients. Add vinaigrette, toss to coat. Refrigerate, covered, until serving. Before serving, stir in cheese.

Tomatoes with Buttermilk Vinaigrette

3/4 cup buttermilk

1/4 cup minced fresh tarragon

1/4 cup white wine vinegar

3 tablespoons canola oil

1 1/2 teaspoons sugar

1/2 teaspoon ground mustard

1/4 teaspoon celery salt

1/4 teaspoon pepper

4 pounds cherry tomatoes, halved

1/3 cup minced fresh chives

In a small bowl, whisk the first eight ingredients until blended. Refrigerate, covered, until serving. Just before serving, arrange tomatoes on a platter with chives.

Zucchini Parmesan Bake

3 eggs

1/2 cup canola oil

3 cups shredded Zucchini (about 1 pound)

1 cup reduced fat biscuit baking mix

1/2 cup shredded Parmesan cheese

Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients. Transfer mixture into a greased 10-inch ovenproof skillet. Bake 25 to 30 minutes or until golden brown.

Green Beans with Pecans

1 tablespoon butter

1 cup chopped pecans

2 tablespoons maple syrup

1/8 teaspoon salt


1/4 cup finely chopped shallots

2 tablespoons butter

2 teaspoons all-purpose flour

1/2 teaspoon grated orange peel

Dash of cayenne pepper

1 1/2 pounds fresh green beans, trimmed

2/3 cup reduced sodium chicken broth

1/3 cup orange juice

1/4 teaspoon dried sage leaves

1/4 teaspoon salt

1/8 teaspoon pepper

In a small heavy skillet, melt butter. Add pecans, cook over medium heat until toasted, about 4 minutes. Stir in syrup and salt. Cook and stir for 2 to 3 minutes or until pecans are glassy. Spread on foil to cool. Meanwhile in a large skillet, sauté shallots in butter until tender. Stir in the flour, orange peel and cayenne. Add the remaining ingredients, cover and cook for 5 minutes. Uncover, cook and stir 4 to 5 minutes longer or until beans are crisp tender. Transfer to a serving bowl. Sprinkle with pecans. Serves 8.

I received a recipe for stuffed green peppers, no name, but thank you so much for sending it in. It sounds so good, and I can’t wait to try it.

Stuffed Green Peppers

1 large or 2 small green peppers

1/2 pound ground beef

1/4 cup uncooked packaged precooked rice

1/2 teaspoon salt

Dash of pepper

1/2 teaspoon Worcestershire sauce

1 tablespoon chopped onion

1 egg

1 8-ounce can tomato sauce

Halve large pepper or cut tops off small ones, remove seeds and membranes. Precook peppers in boiling salted water about 5 minutes. Drain. Combine ground beef, rice, salt, pepper, Worcestershire sauce, onion, egg and 1/4 cup tomato sauce. Mix thoroughly. Stuff pepper and stand upright in very small casserole dish. Pour remaining tomato sauce over stuffed peppers. Cover and bake at 350° for 45 to 50 minutes or until done. Baste peppers with sauce 2 or 3 times during baking. Serves 2.

If you need to reach me, my email is judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.