Wostrel Family Recipes

We our proud to serve our customers our farm fresh harvest each season! Take our produce a step further this season with one of our famous Wostrel family recipes!

Cream of Asparagus Soup


1 pound fresh asparagus spears, cleaned and diced
2 cups chicken broth
2 leeks, white and light green parts only, cleaned and finely chopped
1 cup half and half cream
2 tablespoon unsalted butter
2 tablespoons flour
Salt and pepper to taste


Place diced asparagus, chopped leeks, and chicken broth in a sauce pan and simmer until vegetables are tender. Using a 4 to 6 quart pot, melt the butter and blend in the flour.� Slowly add the asparagus mixture, stirring constantly.  Gradually add the half and half and season with salt and pepper.  Heat until piping hot, but do not boil.  Serve at once.

If you prefer to have a smooth soup, the vegetables and broth may be pureed in a blender or food processor before being added to the butter and flour mixture.  Finish the recipe as above.  Some asparagus tips may be reserved to use as a garnish for the smooth soup.

Winter Squash and Apple Bisque


2 tablespoons butter
1 large yellow onion, finely chopped
2 leeks, white and light green parts, cleaned and chopped
2 lbs winter squash (butternut, turk’s turban, etc.) peeled, seeded, and cut into 2 in. cubes
2 Granny Smith apples, peeled, cored, and cut into 2 in. cubes
6 cups chicken broth
1 teaspoon chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme
¾ cup half and half
Salt and pepper to taste
Crème fraiche


In a stock pot, melt butter over medium heat. Add onion and leeks and sauté until softened.  Add the apples and squash and sauté about 4 minutes.  Add the stock and spices, cover and simmer until vegetables are tender, about 30 minutes.

Using a food processor or blender, puree the soup in batches until smooth.  Season with salt and pepper.  Reheat over low heat, do not boil.  Serve with a dollop of crème fraiche.

Apple and Potato Salad


12 small red potatoes
6 green onions
¼ lb bacon
2 medium Granny Smith or Fuji apples
½ cup olive oil
½ cup mayonnaise
1 tablespoon prepared yellow mustard
2 tablespoons apple cider vinegar
1 clove garlic minced


Boil potatoes until tender but still firm.  Fry bacon and cut into 1 inch or less pieces. Slice green onions in ¼ inch pieces. Blend olive oil, mayonnaise, mustard, apple cider vinegar, and garlic.  Cube cooled potatoes leaving skins on. 

Toss potatoes, bacon, and onions with dressing.  Peel and core apples. Cut into cubes and add to the potatoes.  Toss gently and refrigerate.

Apple-Orange Cranberry Sauce


½ large navel orange
2 cups water
3 cups fresh cranberries
1 granny smith apple
1 ¼ cups sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup chopped walnuts or pecans


Squeeze the juice from the orange and reserve.  Remove the membrane from inside the rind and cut the rind into a small dice.  Place the diced rind and the water in a small saucepan and bring to a boil.  Cook for 12 minutes, drain and set aside. 

Peel and core the apple.  Dice the apple and place in a medium saucepan.  Rinse and sort cranberries then add to diced apple.  Add orange juice and all other ingredients except chopped nuts. 

Bring to a boil over high heat, reduce heat to low and partially cover.  Simmer, stirring occasionally until sauce thickens about 12 to 15 minutes.  Fold in nuts. Transfer to bowl and refrigerate.  Serve on a lettuce leaf as a fruit salad or as a sauce.

Creamed Asparagus With Eggs


3 hard- boiled eggs, sliced
24 asparagus spears, cooked and drained,
1 cup cooked ham, cubed
¼ cup butter
¼ cup flour
1 cup chicken broth
¾ cup milk
¼ cup light cream
½ teaspoon black pepper
¼ teaspoon nutmeg
¾ cup grated parmesan cheese


Preheat oven to 400 degrees.  In a saucepan, melt the butter and add the flour stirring with a wire whisk until blended.  In another saucepan, warm the chicken broth, milk, and cream and add all at once to the butter flour mixture stirring continuously with the whisk until sauce is thickened and smooth.  Season with the nutmeg and pepper.  In a buttered casserole dish, place alternating layers of sauce, eggs, ham, asparagus until all are used.  Save some sauce to lightly cover the top.  Sprinkle with the parmesan cheese and bake until cheese begins to melt, about 10 minutes.

Winter Squash Casserole


2 acorn squash or sugar pie pumpkins
2 eggs
½ cup warm milk
1 cup packed brown sugar
1 teaspoon vanilla
dried cranberries
1 fuji or jonagold apple cored and sliced
1 cup pecan halves


Preheat oven to 350 degrees.  Place squash or pumpkins in shallow baking dish with ¼ inch water.  Bake until squash or pumpkin skin can be easily pierced with a fork.  Remove squash from oven and let cool.  When cool, cut open squash and remove seeds.  Scoop out the pulp and puree in blender or food processor.  In a large mixing bowl combine the puree and the eggs and beat vigorously.  Then add the milk, brown sugar, and vanilla.  Pour into a three quart casserole dish and top with the dried cranberries, apple slices and pecans.  Sprinkle with brown sugar and bake at 375 degrees for 20 to 25 minutes.

Smothered Pork Chops with Fried Apple Rings


4 to 6 pork chops
2 tablespoons vegetable oil
3 tablespoons flour
milk or cream
4 tablespoons butter
2 tart firm apples
¼ cup brown sugar


Season pork chops with salt and pepper on both sides.  Brown quickly in oil, pour off any excess oil and reserve.  Add a little water, cover tightly and simmer until pork chops are tender.  Remove pork chops from the pan.   Blend reserved oil and flour with browned bits and any liquid left in the pan.  Gradually add milk or cream to make a gravy.  Core apples and slice into ½ inch thick slices.  In a skillet, melt butter and arrange apple slices in one layer.  Brown apples and turn.  Sprinkle with brown sugar and let it melt while second side of apple is browning.  Serve pork chops smothered with gravy and topped with apple slices.

Sausage Supper


2 cups applesauce
1 16oz can sauerkraut, drained
1/3 cup water
2 tablespoons packed brown sugar
1 medium onion, diced
4 small potatoes, peeled and quartered
1 12oz Polish sausage
snipped parsley


Combine applesauce, sauerkraut, water, brown sugar in a large skillet or 3 qt. saucepan.  Add onions and potatoes.  Cover and let simmer for 20minutes, stirring occasionally.  Add sausage, cover and simmer 25 minutes longer, stirring occasionally.  Remove sausage with tongs and spoon the other ingredients onto a warmed serving platter.  Top with the sausage.  Sprinkle with the parsley.

Apple Chicken


½ cup sodium reduced soy sauce
1cup apple juice
4 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
2 cloves garlic, minced
¼ teaspoon fine ground pepper
12 to 16 chicken thighs


In a large bowl, combine soy sauce, apple juice, basil, thyme, pepper, and garlic.  Remove skin and excess fat from chicken thighs and discard.  Add chicken to bowl and mix to coat all pieces.  Cover and chill 3 hours or up to 24 hours, stirring occasionally. 

Heat grill to medium heat, add apple wood chips to coals or use apple wood pellets if using a pellet burning grill. Remove chicken from marinade and place on grill. 

Cover barbecue and cook approximately 15 minutes.  Lift thighs from grill and dip in marinade to coat.  Return thighs to grill with browned side up.  Cover barbecue and cook until chicken is no longer pink by the bone, about 12 minutes.  Cut by the bone to test.

Squash stuffed with Quinoa and Wild Rice (Vegetarian Main Dish)


6 Sweet Dumpling or Carnival Squash
2 ¾ cups vegetable broth
¼ cup chopped pecans
1 ½ teaspoons olive oil
1 large onion, chopped
1 cup chopped celery
¾ cup wild rice
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
¾ cup quinoa, rinsed and drained
1/3 cup dried apricots, chopped
2 tablespoons dried cherries, chopped
2 tablespoons dried cranberries


Rinse squash and pierce each one several times with a fork.  Set squash in a 9 x 13 inch baking pan.  Add ¾ cup water to pan and cover pan tightly with foil. 

Bake at 350 degrees until squash are tender when pierced (approximately 1 hour).  Keep cooked squash warm.  While squash are baking; add oil, onions, celery in a 3 qt. saucepan. 

Cook over medium heat stirring frequently until onions are soft.  Add broth, sage and rice and bring to a boil over high heat.  Reduce heat to medium low or low and cover.  Let simmer about 40 minutes.  Stir in quinoa, cover, and continue to simmer until rice and quinoa are tender to bite (about 20 minutes). 

Stir in the chopped pecans and dried fruits.  Keep warm.  Using a thick towel or oven mitt to protect your hands, hold each squash and cut a ½ inch lid from the top of each one.  Scoop out and discard seeds.  If needed, trim squash bases so that they sit flat and level.  Mound the quinoa-rice mixture into squash.  Set lids atop and serve.

Apple Dumplings

Recipe makes 6 dumplings


Pastry for a 2-crust pie

Syrup made from 1 cup sugar, 2 cups water, 3 tablespoons butter, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg.

6 apples, peeled and cored
½ cup sugar
1 ½ teaspoons cinnamon
1 ½ teaspoons nutmeg
2 tablespoons butter


Roll pastry to slightly less than 1/8 inch thick.  Cut into 7 inch squares.  Bring syrup ingredients to a boil.  Boil 3 minutes.  Put apple on center of each pastry square.  Fill with mixture of sugar, cinnamon, and nutmeg. Dot with a teaspoon of butter.  Bring points of pastry up over apple and overlap. 

Place a little apart in a baking pan.  Pour 1 cup of the hot syrup around dumplings.  Bake at 425 degrees for 45 minutes.  Just before serving pour the rest of the warm syrup over dumplings and serve with ice cream.

Apple and Strawberry-Rhubarb Pie with Streusel Topping


Pastry for 9 inch pie shell
1 cup sugar
1/3 cup flour
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 medium apples gala or golden delicious, peeled, cored and sliced
2 cups sliced rhubarb
2 cups hulled, whole strawberries
1 cup old-fashioned rolled oats
¼ cup brown sugar
¼ cup butter, melted


Preheat oven to 425 degrees.  Line a greased 9 inch pie pan with the pastry. In a large bowl, mix the sugar, flour, ginger and nutmeg. Add the strawberries, apple slices, and rhubarb and mix gently.  Pour mixture into pie crust.

In a bowl mix together oats, brown sugar, and melted butter.  Top the pie with the oat mixture and bake for 15 minutes.  Reduce heat to 375 degrees and bake for 30 minutes longer or until golden brown.  Cool before serving.

Deep Dish Apple Bourbon Pie with Streusel Topping

Prepare pie crust for two pies and form dough into a disk and refrigerate for 2 to 3 hours.  On a lightly floured surface, roll out the dough into a 20 x 14 inch rectangle about 1/8 inch thick.  Fold dough in half and transfer to a 13 x 9 inch baking dish.  Unfold the dough and press into the bottom and sides of the dish.  Trim edges, leaving a half inch overhang.  Fold in the excess dough so it extends just beyond the rim of the dish.  Refrigerate the pie shell for 30 minutes. Save the excess dough to use for cut out patterns if desired.

3 pounds Granny Smith apples, peeled, cored, and sliced
3 pounds Pink Lady apples, peeled, cored, and sliced
¾ cup firmly packed brown sugar
½ cup sugar
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup cornstarch
3 tablespoons bourbon
2 tablespoons vanilla extract

In a large mixing bowl combine all ingredients for the filling, mixing thoroughly.  Fill refrigerated pie shell. Top with streusel recipe below.

2/3 cup flour
½ cup sugar
½ cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
7 tablespoons butter, diced


In a small mixing bowl, combine flour, sugar, brown sugar and cinnamon.  Cut in butter, mixture will be crumbly.  Add pecans and toss with fork to mix. Sprinkle thickly over pie.  Place any cut outs on top.

Bake at 375 degrees for 1 hour and 40 minutes.  If the top of the pie is becoming too brown, tent it with aluminum foil.  Let cool before serving.