Country Kitchen Recipes

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

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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Quick Beef Tips With Rice

Ann Becker, Lenora, Kansas

2 lbs. lean beef or venison
1 envelope dry onion soup mix
1 can cream of mushroom soup
3 cups hot cooked rice
1 cup ginger ale

Layer beef, soup mix, and soup in crock pot. Top with rice. Pour ginger ale over rice. Slow cook for about 4 hours or until you can determine that the meat is thoroughly cooked. You may also put it in a covered casserole and bake for 4 hours at 275° F.

Spinach Pie

Lois Carlson, Palisade, Minnesota

10 oz. fresh or frozen spinach, chopped and squeezed dry

1 cup shredded cheddar cheese

1/4 cup milk

3 oz. cream cheese

3 eggs

1 onion

garlic and salt to your taste

Blend all in blender. Pour into pie shell. Sprinkle with parmesan cheese and top with thin tomato slices for garnish. Bake at 350° F. for 45 to 55 minutes until set in the center. Very good.

Apple Blackberry Pie

Maria Buff, Westwold, British Columbia

Butter Pastry:

2 cups flour

2 tsp. sugar

1 tsp. salt

1 tsp. cinnamon

2/3 cup cold butter

ice water

Combine first four ingredients. Cut in butter and work into flour as for normal pastry. Slowly add cold water until mixture comes together. Do not overnight. Roll 1/2 to fit pie plate.

Filling:

Mix together: 5 cups sliced tart apples, peeled, and

1 cup fresh or frozen blackberries

Mix and combine with apple/blackberry mix:

1/2 to 3/4 cup brown sugar

4-1/2 tsp. cornstarch

1 tsp. cinnamon

Sprinkle a little cinnamon/sugar mixture in the bottom of shell. Add filling. Put dabs of butter all over top and sprinkle again with cinnamon/sugar. Roll out top crust and put on top of pie. Flute edges. Beat an egg and brush on top crust. Sprinkle generously with white sugar. Bake at 425° F. for 10 min., then at 350° F. for 45 min.