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Heart of Danville Farmers Market column: Apple Dumpling recipe is a winner

September 22, 2010

The Heart of Danville Farmers Market is open 9 a.m.-6 p.m., or until sold out, Tuesday and Thursday on Main Street across from the post office. On Saturday, hours are 8 a.m.-4 p.m. at the U.S. Bank parking lot at Fourth and Main streets.

This week at the market: apples, banana peppers, butternut squash, green peppers, cabbage, cherry tomatoes, cucumbers, cushaw, eggplant, grapes, green beans, onions, pumpkins, red potatoes, sweet potatoes — red and white, sweet potato squash, tomatoes, watermelon, yellow squash, zucchini and Martha’s fried apple pies. Fall produce also is available.

Both of these recipes were given by friends. The Apple Dumpling recipe has been made several times.

Summer Squash Casserole

11⁄2 pounds yellow squash

1 pound zucchini

1 small sweet onion, chopped

21⁄2 teaspoons salt, divided

1 cup grated carrots

1 (103⁄4-ounce) can cream of chicken soup

1 (8-ounce) container sour cream

1 (8-ounce) can water chestnuts, drained and chopped

1 (8-ounce) package herb-seasoned stuffing

1⁄2 cup butter, melted

Preheat oven to 350 degrees. Cut squash and zucchini into 1⁄4-inch-thick slices; place in Dutch oven. Add chopped onion, 2 teaspoons salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.

Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1⁄2 teaspoon salt in large bowl; fold in squash mixture. Stir together stuffing and 1⁄2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- by 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.

Bake at 350 degrees for 30 to 35 minutes, or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

Apple Dumplings

2 large granny smith apples, peeled and cored

2 (10-ounce) cans refrigerated crescent roll dough

1 cup butter

11⁄2 cups white sugar

1 teaspoon ground cinnamon

1 (12 fluid ounces) can or bottle Mountain Dew

Preheat the oven to 350 degrees.

Grease a 9- by 13-inch baking dish.

Cut each apple into 8 wedges and set aside.

Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough, starting at smallest end.

Pinch to seal and place in baking dish.