Country Kitchen Recipes

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Refrigerator Cabbage Slaw

Mrs. Marvin Jedlicka, Schuyler, Nebraska

1 medium head cabbage
4 carrots
4 red or green peppers
2 large onions
2 tsp. celery seed
2 cups white vinegar
2 cups sugar
Chop cabbage. Grind carrots, peppers, and onions. Add pickling salt to taste and let set for 2 hours. Drain in colander. Mix vinegar, sugar, and celery seed and pour over cabbage mixture. Store in covered container or big glass jars. Keeps for months in refrigerator for later use.

Cranberry Spice Cake

M. Jangen, Clanet, Sasketchewan

1/2 cup shortening
1 cup sugar
1 egg, beaten
1 cup raisins or dried cranberries
1/2 cup nut meats
1-3/4 cups sifted all-purpose flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1 cup cranberry sauce, smooth or with whole berries
.
Frosting:

1 pkg. (3 oz) cream cheese
4 tblsp. cranberry sauce
1/8 tsp. salt
1 lb. confectioners sugar

Preheat oven to 350° F
Grease and flour tube pan or two 8-in. cake pans. Cream shortening and sugar. Add egg. Stir in raisins and nuts. Combine dry ingredients and sift together. Add to first mixture. Stir in cranberry sauce. Pour into prepared pan and bake for about an hour in tube pan or 30 to 40 minutes in layer pans.

Frosting:

Soften cream cheese with cranberry sauce. Add salt and gradually add sugar, beating until creamy. Spread over cake.

Meat Loaf Wellington

Mrs. Ann Unreiner, Schuler, Alberta

1-1/2 cups undiluted evaporated milk, divided
1-1/2 lbs. extra lean ground hamburger
1/2 cup fine cracker crumbs
1 egg
1/2 chopped onion
1 tblsp. prepared mustard
3 tblsp. shortening
3 tblsp. cold water
1-1/2 tsp. salt
1/2 tsp. pepper
2 cups biscuit mix
1-1/2 cups (10 oz.) cream soup, your choice

Combine 2/3 cup of the milk with hamburger, crumbs, egg, onion, mustard, salt and pepper. Mix lightly but thoroughly. Shape into a 9-in. log on wax paper, then refrigerate. Cut shortening into biscuit mix. Stir in 1/3 cup of the milk and water. Stir to a soft dough. Knead five times on a floured surface. Roll to 11-in. square. Roll meat onto square of dough. Wrap, moisten, and seal seam and ends. Lay seam side down in a buttered pan. Score top lightly. Bake 10 min. at 425° F. then decrease temperature to 325° F for 50 minutes longer.

For sauce, heat remaining 1/2 cup milk with cream soup.

Serves 6.