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Onion Deep Dish
Ree Reich, Belle Fourche, South Dakota
- 1 1/8 cups uncooked regular rice
- 1/2 cup butter
- 3 1/3 lbs. chopped sweet onions
- 1 1/8 cups shredded Swiss cheese
- 1 cup whipping cream
- 2 Tblsp. minced parsley
- Salt and pepper to taste
- Paprika
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Cook rice in boiling water
for 5 minutes. Drain. Melt butter in large sauce
pan. Add onions and cook until tender, about 20 minutes,
stirring occasionally. Add to the onions the cheese, cream,
parsley, salt, and pepper, and rice. Place in greased
2-quart casserole. Sprinkle with paprika. Bake
at 325° F. for 1 hour. Serves 10-12. This dish is great
as a side dish for meat. It can be prepared a day ahead and refrigerated.
Bake when ready to serve. |
Haystacks
Christina Gingerich, Spooner, Wisconsin
- 2 lb. hamburger
- 1 onion, chopped
- 1 cup ketchup or tomato juice
- 2 Tblsp. brown sugar
- 2 Tblsp. mustard
- 1 tsp. Worcestershire sauce
- 1 tsp. salt
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Fry hamburger and onion until brown. Add remaining
ingredients and simmer 20 minutes or longer.
Cheese sauce: Melt 1/4 cup butter, add 1/4 cup
flour gradually. Add 2 cups milk, stir well. Cook
until thick and bubbly. Add 1/2 cup salad dressing or
mayonnaise and 1 cup cheese spread. Cook until cheese
is melted.
Put either corn chips, crackers or tortilla chips on
serving plates. Top with the meat mixture and add
any of the following: cooked rice, pork and beans, lettuce, chopped
celery, onions, tomatoes, hot sauce, or olives. Use your
imagination and your taste buds. Top with cheese sauce.
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Pumpkin Pie Crunch
Carolyn Yoder, Bristow, Oklahoma
- 1 can (16 oz.) solid pack pumpkin
- 1 can (12 oz.) evaporated milk
- 3 eggs
- 1 1/2 cups sugar
- 4 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 pkg. yellow cake mix
- 1 cup pecans, chopped
- 1 cup butter or margarine, melted
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Preheat oven to 350°
F. Grease bottom of 13 X 9-in. pan. Combine pumpkin,
evaporated milk, eggs, sugar, spice, and salt in a large bowl.
Pour into pan. Sprinkle dry cake mix evenly over
pumpkin mixture. Top with pecans. Drizzle with
melted butter. Bake for 50 to 55 minutes or until golden
brown. Cool completely. Serve with whipped cream. |
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Send your recipes to:
Country Kitchen, New Holland News, PO Box 1895, New
Holland, PA 17557
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