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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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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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Click here for larger photo.
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Bananas Foster
Cheesecake Squares
Gail Rodgers, Trion, Georgia
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Crust:
- 2 cups vanilla wafer crumbs
- 1/2 cup chopped pecans
- 1/4 cup butter, melted
- 1/4 cup brown sugar, firmly packed
Filling:
- 3 pkgs. (8 oz.) cream cheese, softened
- 1/2 cup brown sugar, firmly packed
- 2 tsp. vanilla
- 3 eggs
- 1/2 cup mashed ripe banana
Topping:
- 2 bananas, sliced
- 2 tsp. lemon juice
- 1/2 cup pecan halves
- 1/2 cup caramel sundae syrup
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Crust: Mix crumbs, pecans, butter, and sugar.
Press into bottom of 13X9-inch baking pan.
Filling: Mix cream cheese, sugar, and vanilla
until well blended. Add eggs, mix until blended.
Stir in mashed bananas. Pour over crust. Bake
at 350° F. for 30 min. Cool. Refrigerate 3
hours or overnight.
Topping: Toss bananas with lemon juice and arrange
over cheesecake. Sprinkle with pecan halves. Drizzle
caramel syrup over cheesecake. Cut into squares. Makes
2 dozen.
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Grilled or Baked Spareribs
Adele Kaiser, Shevlin, Minnesota
- 6 lbs. pork spareribs
- 1 1/2 cups ketchup
- 3/4 cup packed brown sugar
- 1/2 cup vinegar
- 1/2 cup honey
- 1/3 cup soy sauce
- 1 1/2 tsp. ground ginger
- 1 tsp. salt
- 3/4 tsp. ground mustard
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
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Cut ribs into serving-size pieces. Place with meaty
side up on racks in two greased 13 X 9-in. baking pans. Cover
tightly with foil. Bake at 350° F. for 1 1/4 hours
or until meat is tender. Drain. Remove racks and
return ribs to pans. Combine remaining ingredients.
Pour over ribs. Return to oven, uncovered, for 35
min., basting occasionally until sauce coats ribs. Or,
place ribs to be grilled over medium hot coals for the
last 35 minutes, basting occasionally, instead of baking.
Serves 12.
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Creamy
Coleslaw
Martha Gerber, Millbank, Ontario
- 3 to 4 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup thinly sliced green pepper
- 1/2 cup mayonnaise or salad dressing
- 1/4 cup lemon juice
- 1 to 2 Tblsp. sugar
- 1 Tblsp. prepared mustard
- 1 tsp. celery seed
- 1 tsp. salt
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In a large salad bowl, toss cabbage, carrots, and green
pepper. In a small bowl, combine the remaining ingredients.
Pour over the cabbage mixture and toss to coat.
Chill for at least 2-3 hours. Serves 6-8.
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