Recipes

Here are a few recipes that feature fresh Haywood County products, like tomatoes, peppers, and cucumbers. Give them a try!

Here’s the top recipe from our 2007 Buy Haywood recipe contest:

Bultitos de Puerco (Little Bundles of Pork)

from Maria Pressley of Maria’s Mexican Pueblo restaurant, 67 Branner Avenue, in downtown Waynesville, North Carolina

6 large and thick boneless pork chops
3 medium Haywood County potatoes
2 hard-boiled Haywood County eggs
3 tablespoons finely chopped parsley
Salt and pepper to taste
3 large Haywood County tomatoes
1 large Haywood County onion
2 small Haywood County zucchini squash, finely diced
1 small Haywood County squash, finely diced
5 large garlic cloves, lightly smashed
1 cup chicken broth (chicken raised in Haywood County)
1 small spring of Haywood County rosemary

Butterfly pork chops, and set aside.  Dice potatoes in small cubes, boil for 3 minutes, do not over-cook, drain, place in large bowl, and add hard-boiled eggs, parsley, and salt and pepper to taste.  Add a little diced onion, about 2 tablespoons, mix well, being careful not to mash eggs and potatoes.  Add one tablespoon to each pork chop and bundle it up, securing with toothpicks or string.  Chop tomatoes and set aside.  Heat Dutch oven at medium-high heat, sprinkle salt lightly at bottom of pot, brown each bundle well on all sides; when done, lower heat, add remaining onion, and stir 2 or 3 minutes, until onion is crystal.  Add garlic, stirring well; add the tomatoes, bring back to a gentle boil, and let simmer about 20 minutes.  Add squashes, any leftover potatoes, parsley, and onions, and taste for salt and pepper, adding more if you like, and then add chicken stock.  Cook on low heat 20 more minutes.  If it gets dry, add more chicken stock or water.  Serve over white rice, with a salad on the side made of Haywood County lettuce, tomatoes, and green onions, and your favorite dressing.  Buen provecho, amigos!

Here are a few other recipes you might want to try:

Tomato Cucumber Salad

3 medium tomatoes, sliced
1 small cucumber, thinly sliceds
1 green onion, chopped
3 tablespoons Italian salad dressing
1 tablespoon vinegar
1 teaspoon chopped fresh basil
1 teaspoon of salt
Pinch of pepper
Pinch of garlic salt

In a serving bowl, layer half the tomatoes, all of the cucumber, then remaining tomatoes. Sprinkle with onion. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over salad. Cover and chill for 25 minutes or until ready to serve. Yield: 4 servings.

Fried Green Tomatoes

4 medium-sized green tomatoes, cut into _-inch slices
1/2 cup cornmeal
Vegetable oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon of pepper

Dredge tomatoes in cornmeal. Fry tomato slices in hot oil in a skillet until browned, turning once. Drain well on paper towels. Sprinkle tomato slices with salt, sugar and pepper. Serve hot.

Stuffed Green Peppers

4 ripe tomatoes, peeled and finely chopped
1 cup minced onion
1 cup chopped celery
1 cup uncooked regular rice
1/2 teaspoon salt
1/4 teaspoon pepper
6 large green peppers, cleaned and parboiled
Butter or margarine

Combine first 6 ingredients; stir well. Stuff peppers with mixture; dot with butter. Place peppers in a lightly greased 5-quart casserole; cover and bake at 350 degrees for 1 hour and 15 minutes. Yield: 6 servings.