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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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Click here for larger photo.
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Sunday Morning
Rolls
Linda McFarland, Allendale, Illinois
- 1 pkg. (24) frozen dinner rolls
- 1 (3 oz.) pkg. butterscotch pudding, not instant
- 1/2 cup chopped nuts
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/2 tsp. cinnamon
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Grease bundt pan or tube pan. Place frozen rolls
in pan. Sprinkle dry pudding over frozen rolls, do same
with nuts. Cook brown sugar, butter, and cinnamon until
brown sugar melts, don’t boil. Cool slightly.
Pour over rolls. Cover with foil and let rise
on counter overnight. Remove foil in the morning and
bake at 350°F. for 30 min. Cool about 10 min.
and invert before serving.
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Hearty Hobo Omelet
Edith Bontrager, Haven, Kansas
- 1/4 cup butter
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 large potato, peeled, cooked, and grated
- 1 large tomato, cup up
- 1/2 cup sliced fresh mushrooms (optional)
- 2 eggs, beaten
- 1 cup cheese, grated
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Saute butter, onion, and pepper in an 8-in. skillet until
tender. Add potato, tomato, mushrooms, and eggs. Scramble
all ingredients and top with cheese. Cook covered over
medium heat until set. Serves 3 or 4.
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Oven French
Toast
Joann Frazier Hensley, McGaheysville, Virginia
- 3 eggs
- 3/4 cup milk
- 1 Tblsp. granulated sugar
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 18 slices French bread, 1/2-in. thick
- Powdered sugar, if desired
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Prepare cranberry-raspberry topping. Heat oven
to 500°F. With a fork, beat eggs, milk, granulated
sugar, salt, and cinnamon in a small bowl. Dip bread into
egg mixture. Lightly grease a cookie sheet with sides.
Heat cookie sheet in oven for 1 minute; remove from oven.
Place dipped bread on hot cookie sheet. Bake 5 to
8 minutes or until bottoms are golden brown. Turn bread;
bake 2 to 4 minutes longer or until golden brown. Sprinkle
with powdered sugar. Serve with topping.
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- Cranberry-Raspberry Topping;
- 1 pkg. (10 oz.) frozen raspberries, thawed
- 1 cup sugar
- 1 cup fresh or frozen cranberries
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Topping:
Drain raspberries, reserving 1/2 cup juice. Mix
juice and sugar in 2-quart saucepan. Heat to boiling; boil
5 min. Stir in raspberries and cranberries; reduce
heat. Simmer about 3 min., stirring occasionally,
until cranberries are tender but do not burst. Serve warm
or cool.
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