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A Lancaster County Cookbook is awarded for each reader's
recipe used on this page.
Send your recipes to:
Country Kitchen, New Holland News, PO Box 1895, New
Holland, PA 17557
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Recipes on this page feature food products raised
on North American farms. Winning recipes are usually unique variations
on standard dishes. Meat and vegetable recipes are especially
needed.
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Click here for larger photo.
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Popeye’s
Salad
Arlene Velure, Kathryn, North Dakota
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Toss together:
- 1 lb. fresh spinach, torn in pieces
- 2 cups Granny Smith apples, unpeeled, chopped
- 1/2 cup sliced strawberries
- 1/4 cup browned, crumbled bacon
- 1 chicken breast, cooked and chopped
- 1/4 cup slivered almond
Dressing
Wisk together:
- 3/4 cup vegetable oil
- 1/3 cup white wine vinegar
- 2 tsp. Worcestershire sauce
- 1/2 cup sugar
- 1 tsp. salt, optional
- 1 small onion, chopped or grate
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Place dressing on just a short time before serving.
Serves 10-12. A good way to enjoy spinach, and so colorful.
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Beef Cheddar Loaves
Bobbie Dykes, Bay City, Texas
- 1-1/2 lb. ground beef
- 3/4 cup oatmeal
- 1 tsp. salt
- 1/2 cup grated cheese
- 1/4 cup chopped onion
- 1 egg
- 3/4 cup milk
- 1 Tblsp. brown sugar
- 1 Tblsp. mustard
- 1/3 cup catsup
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Combine all ingredients except brown sugar, mustard, and
catsup. Mix well. Shape into small loaves. Place
in shallow baking pan. Combine remaining ingredients. Spread
over top of loaves. Bake at 350° F. for about 35 minutes.
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Peaches
and Cream
Evelyn Krebs, Albany, Minnesota
- 2 cups all-purpose flour
- 3/4 cup melted butter
- 1 cup chopped pecans
- 3 cups confectioner’s sugar
- 1 (8 oz.) pkg. cream cheese, softened
- 1-1/2 cups whipped cream
- 1 cup granulated sugar
Glaze:
- 1 cup granulated sugar
- 3 Tblsp. corn starch
- 1 cup water
- 1 (3 oz.) pkg. peach flavored gelatin
- 4 cups fresh peaches, peeled and sliced
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In medium bowl, combine flour and butter. Stir
in chopped pecans. Press into 9x13-in. baking dish. Bake
in 350° F. oven about 10 minutes or until lightly browned.
Cool completely. Set aside.
Mix confectioner’s sugar with cream cheese until
smooth. Fold in whipped cream. Spoon on top of crust,
pushing sides up to make a slight well for peaches. Set
aside.
Glaze
In a medium pan, mix sugar and cornstarch. Over medium
heat, slowly add water. Bring to a boil, stirring
constantly. Cook for one minute until mixture is bubbly,
clear, and slightly thickened. Remove from heat and stir
in peach gelatin. Cook another 2 minutes.
Reserving 1/3 cup for peaches, spoon glaze over
cream mixture, leaving a 1-in. border of whipped cream visible.
Stir reserved glaze into peaches and spoon this
over the glaze. Refrigerate several hours or overnight.
Makes 16 servings.
Top each serving with 2 pecans for garnish, if desired.
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