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Lancaster County cookbook awarded for each recipe published.
Please make sure your name and address are legible. Send
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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Caramel Pie
Amber Uhlenhake, Ossian, Iowa
- 1 (7 oz.) pkg. coconut
- 1/2 cup chopped pecans or walnuts
- 1/4 cup butter
- 8 oz. cream cheese
- 1 (14 oz.) can sweetened condensed milk
- 3 cups sweetened whipped cream
- 2 graham cracker pie crusts
- 1 cup caramel ice cream topping
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In a skillet, cook and stir coconut and nuts
in hot butter until the coconut is golden. Spread over
foil to cool. In another bowl, beat cream cheese and
milk. Fold in whipped cream. Place half of filling
in each shell. Top both pies with equal amounts of caramel.
Sprinkle with coconut mix and freeze overnight.
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Apple Glazed Pork Roast
Cindy Hine, Wessington Springs, South Dakota
- 3 lbs. boneless pork roast
- 1/2 cup apple jelly
- 2 tsp. soy sauce
- 2 tsp. molasses
- 2 tsp. cider vinegar
- Garlic salt to taste
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Combine glaze ingredients and pour over roast.
Roast at 350° F. for about 1-1/2 hours until meat
thermometer registers 160° F. Occasionally baste with glaze
during roasting.
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Zucchini Casserole
Joann Schultz, Wathena, Kansas
- 4 slices bacon
- 1/2 cup sliced onion
- 1/2 cup sliced celery
- 1/2 cup chopped green pepper
- 1/2 cup rice
- 2 cups diced zucchini
- 2 cups fresh tomatoes, chopped
- Salt and pepper to taste
- 1/8 tsp. each, oregano and thyme
- 1 cup shredded cheddar cheese
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Fry out bacon in large skillet. Remove. Saute
onions, celery, and green pepper until tender. Add rice.
Stir to coat. Add zucchini, tomatoes, and seasonings.
Cook covered on low heat for 25 minutes, stirring
once in a while. Remove lid and sprinkle on cheese. Put
lid back on to let cheese melt. Garnish with crumbled bacon.
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