Country Kitchen Recipes - November/December 2002

A Lancaster County Cookbook is awarded for each reader's recipe used on this page.
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Country Kitchen, New Holland News, PO Box 1895, New Holland, PA 17557

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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Swiss Holiday Vegetable Medley

Audrey Soucie, Peotone, Illinois

1 bag (16 oz.) frozen mixed broccoli, carrots, and cauliflower, thawed and drained
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 cup (4 oz.) shredded Swiss cheese
1/3 cup sour cream
1/4 tsp. black pepper
1 can (2.8 oz.) French-fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and 1/2 can onions. Pour into 1 qt. casserole. Bake covered at 350° F. for 30 min. Top with remaining cheese and onions. Bake uncovered for 5 min. more. Preparation time: 5 min. Serves 6.

Beef Cordon Blue

Vera Martin, Elmira, Ontario

6 lbs. ground beef

2 cups oatmeal

12 beaten eggs

12 Tblsp. onion soup mix

Sliced cheddar cheese

Ham slices

Beaten eggs for dipping

Soda cracker crumbs

6 cans mushroom soup

6 cans water

Mix ground beef, oatmeal, eggs, and onion soup mix together. Press this mixture into cookie sheets. Cool in refrigerator a few hours. Cut into 3-in. squares. Put a slice of cheese and a slice of ham on top of each square. Fold together and seal the edges. Dip into beaten eggs (second amount) and then roll in cracker crumbs. Put in roast pan and pour mushroom soup and water mixed together on top. Bake at 350° F. for 2 hours. Makes 30 portions. Can be frozen to be baked as wanted.

Streusel-Topped Pumpkin Pie

Ruby Duwe, Johnson Creek, Wisconsin

1 unbaked 9-in. pie shell

Filling:

1/2 cup sugar

1-1/2 tsp. pumpkin pie spice

1/4 tsp. salt

2 cups cooked or canned pumpkin

1 (12 oz.) can evaporated milk

2 eggs, lightly beaten

Streusel:

1/4 cup firmly packed brown sugar

2 Tblsp. flour

2 Tblsp. butter

Topping:

1 cup whipping cream

1/4 cup sugar

1 tsp. grated orange peel

Combine filling ingredients. Pour into crust-lined pan. Combine streusel ingredients. Sprinkle over pumpkin mixture. Bake at 425° F. for 15 min. Reduce oven temperature to 350° F. and bake until knife inserted in center comes out clean. Cool. In small bowl, beat whipping cream. Slowly add sugar. Beat until stiff peaks form. Fold in orange peel. Serve over cooled pie. Makes 6-8 servings.