Country Kitchen Recipes

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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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Whipped Cream Cranberry Salad

Gayla Voss, Fonda, Iowa

1 lb. cranberries
2 cups sugar
1 lg. can crushed or tidbits pineapple, drained
2 cups halved, seeded grapes
1 1/2–3 cups miniature marshmallows
1 cup whipping cream

Grind cranberries and add sugar. Let stand overnight in refrigerator. Add pineapple and grapes. Add marshmallows to absorb moisture. Whip 1 cup whipping cream and mix with fruits at least 3 hours before serving. Refrigerate. We serve this at Thanksgiving and Christmas. A family favorite.

Favorite Carrot Casserole

Pat Stueckemann, Garfield, Kansas

2 lbs. carrots, cooked and mashed

1/2 cup milk

1/2 cup sugar

1/3 cup butter, melted

2 eggs, beaten

1 tsp. vanilla

Topping:

2/3 cup packed brown sugar

1/3 cup flour

2 Tblsp. cold butter

2/3 cup chopped pecans

2/3 cup flaked coconut

Combine first 6 ingredients and place in greased 1 1/2 qt. baking dish. Combine brown sugar and flour. Cut in butter until crumbly. Stir in pecans and coconut. Sprinkle over carrot mixture. Bake uncovered at 350° F. for 30 minutes or until heated through. Makes 6 to 8 servings. Even those who don’t like carrots think it’s great. It’s my husband’s favorite.

Apple-Stuffed Flank Steak

Kathleen Juarez, Henderson, Nevada

2 lbs. beef flank steak

Salt and pepper

1 cup fresh bread crumbs

1 cup diced celery

1 cup thinly sliced green apple

1 medium minced onion

4 Tblsp. butter, divided

1/2 tsp. salt

1/2 tsp. pepper

Pinch of crushed thyme leaves

Using a large knife, score the steak to make a diamond pattern on both sides. Salt and pepper to taste. Combine in a bowl: bread crumbs, celery, apples, onion, 2 Tblsp. butter, salt, pepper, thyme, and water. Spread evenly on one side of steak, leaving a 1-inch border. Roll steak from its long side in jellyroll fashion. Secure with toothpicks or string. Coat meat with flour. Cook meat with 2 Tblsp. butter in a Dutch oven, over medium heat, browning on both sides.

Add 1 cup water. Heat to boiling. Reduce heat to low. Cover and simmer 2 hours, stirring liquid and adding water if needed. Remove meat and take out toothpicks.

Gravy:

1 Tblsp. cornstarch

1 tsp. ground ginger

2 Tblsp. water

Gravy:

In a small bowl, blend cornstarch and ginger with 2 Tblsp. cold water. Stir into hot liquid in Dutch oven and cook over medium heat. Stir until thickened. Slice meat and pass the gravy. Nice change.