Country Kitchen Recipes - May/June 2001

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Orange Cinnamon Swirl Bread

Phyllis Henke, Cherokee, Iowa

1 pkg. yeast
1/4 cup warm water
1 cup milk, scalded
1/2 cup sugar
1 1/2 tsp. salt
1/4 cup shortening
1 tblsp. orange peel
3/4 cup orange juice
1 egg, beaten
6 1/2-7 cups flour
1/2 cup sugar
1 tblsp. cinnamon

Frosting:

1 cup powdered sugar
1 tsp. orange peel
4 tsp. orange juice

Soften yeast in warm water. Combine scalded milk, sugar, salt, shortening, orange peel, and orange juice. Cool until lukewarm. Stir in 2 cups flour. Beat until smooth. Stir in yeast and egg. Beat well. Add enough flour to make a soft dough. Knead until smooth, about 10 min. Cover and let rise. Punch down and let rise again. Divide dough in half. Roll each half into a rectangle 1/2-in. thick. Combine sugar and cinnamon. Spread each half with mixture. Sprinkle with 2 tsp. water. Roll and seal edges. Place in 8 x 4-in. pan. Let rise until almost double. Bake 40-45 min. Cool. Frost if desired. It makes wonderful toast.
Also can be made into rolls. Delicious.

Blueberry Salad

Deanna Richter, Elmore, Minnesota, and
Ann Unreiner, Medicine Hat, Alberta

2 small pkgs. grape gelatin
2 cups boiling water
1 pkg. frozen blueberries or 1 can blueberry pie filling
2/3 cup sugar
1 20-oz. can crushed pineapple, undrained
8 oz. cream cheese
8 oz. sour cream
1/2 cup sugar
1 cup chopped pecans

Dissolve gelatin in boiling water. Add blueberries, sugar, and pineapple. Pour into 9 x 13-in. pan and let set. Mix cream cheese, sour cream, sugar, and pecans together and spread over gelatin. Chill and serve.

Cheese-Stuffed Beef Rolls

Eleanor Magrun, Braddock, North Dakota

1 12-oz. jar spaghetti sauce
1 egg, slightly beaten
1/2 tsp. Italian seasoning
1/4 tsp. onion powder
1 8-oz. container ricotta cheese
1/4 cup grated parmesan cheese
1/4 cup mushrooms, chopped (fresh or canned)
1/4 cup chopped onion
1/4 cup green peppers, finely chopped
14 slices (1 1/2-2 lbs.) cooked roast beef, sliced deli thin, deli style
3 cups sliced zucchini1 cup
shredded mozzarella cheese

Preheat oven to 350° F. Spread 3/4 cup spaghetti sauce in bottom of an 8 x 8-in. baking pan. In a bowl, combine egg, seasoning, ricotta cheese, parmesan cheese, 1/2 cup mozzarella cheese, mushrooms, onion, and green peppers. Mix thoroughly. Spoon equal amounts of cheese mixture on one end of each beef slice. Roll up each beef slice jelly-roll style and arrange seam side down in pan. Place zucchini along both sides of baking pan. Pour remaining spagetti sauce over beef rolls and zucchini. Bake, covered, at 350° F. for 40 min. or until heated through. Top beef rolls with remaining mozzarella cheese. Bake uncovered for 3 min. or until cheese is melted.

Garnish with green peppers and green onions or fresh mushrooms.

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Country Kitchen, New Holland News, PO Box 1895, New Holland, PA 17557