16-Lancaster Farming, Saturday, March 15, 2003
Bi
Readers Share Favorite Dinner Recipes
MOM’S
COUNTRY BRAISED
PORK CHOPS
4 pork shoulder steaks, Vi-inch
thick
2 tablespoons canola oil
1 small onion, chopped
1 tablespoon flour or more to
coat chops
1 10-ounce can cream of mush-
room soup
1 3-ounce can sliced mush
rooms, do not drain
8 small red potatoes, quartered
4 medium carrots, peeled, slic
ed '/t-inch pieces (about 2
cups)
1 teaspoon salt
V> teaspoon pepper
Vz teaspoon dried rosemary
In a large skillet over med-high
heat cook onion in canola oil
until golden and tender. Push to
one side of pan.
To cook floured chops: brown
well on both sides. Take out
chops and stir in undiluted soup,
mushrooms with liquid, remain
ing ingredients. Heat to a boil.
Put chops back in skillet, re
duce heat to low. Cover and sim
mer 1 hour or until meat and
vegetables are tender. This is a
one skillet dinner.
Julia Hoover
Douglasville
TOASTY CHEESE BAKE
8 slices bread
butter
1 pound ground beef
'A cup chopped onion
2 tablespoons chopped celery
1 tablespoon mustard
'A teaspoon salt
1 cup shredded cheese
1 egg, slightly beaten
A cup milk
Vi teaspoon pepper
Vs teaspoon dry mustard
Heat oven to 350°.
Toast bread and butter on both
sides. Brown meat and onion. Al
ternate layers of toast, meat, and
cheese in greased 9x9x2-inch
pan. Mix remaining ingredients
in blender. Pour over layers.
Bake uncovered 30 to 35 min
utes. Makes 4-6 servings.
Irene Homing
Mififlinburg
TACO PIZZA
Spread a can of crescent rolls
on a pizza pan and bake until
slightly brown.
Brown 1 pound ground beef
and spread about 1 cup spaghetti
sauce on crust. Add beef and
some cheese. Bake again until hot
and cheese is melted. Take out of
Recipe Topics
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fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O,
Box 609, Ephrata, PA 17522.
March
22 Springtime Desserts
29 Ethnic (Mid-Eastern) Recipes
April
5 Italian Recipes
12 Making Easter Candy
oven and top with lettuce, toma
toes, and sour cream or ranch
dressing.
Irene Homing
Mifflinburg
OVEN MEATBALLS
1 egg, beaten
2 tablespoons milk
[ A cup bread crumbs
1 pound ground beef or turkey
'A cup finely chopped onion
Vi teaspoon salt
% teaspoon pepper
Heat oven to 425°. Spray
13x9x2-inch pan with nonstick
cooking spray.
In a large bowl combine all in
gredients. Shape mixture into
about 18 (l'/>inch) meatballs.
Place in pan and bake 15-20 min
utes or until fully cooked.
This is a simple but delicious
recipe. I have tried both turkey
and beef and both are good. This
recipe also freezes well. To freeze
place on cookie sheet and put in
freezer until frozen then you can
put them in another container.
This way they won’t stick togeth
er.
Judi Schaffer
Fogelsville
STUFFED MEATLOAF
2 pounds ground beef
1 Vi cup milk
2 cups bread crumbs
2 eggs, beaten
1 tablespoons minced onion
2 teaspoons salt
'A teaspoon pepper
1 tablespoon paprika
1 tablespoon parsley flakes
Mix well in order given. Then
set aside and prepare the follow
ing.
4 cups bread crumbs
Vi cup minced onions
Vi cup celery, chopped
'A cup hot butter
2 teaspoons salt
1 teaspoon poultry seasoning
Vi cup hot water
1 tablespoon parsley flakes
Saute onions and celery in but
ter. Toss together the bread, on
ions, celery, and seasonings then
mix in hot water.
Put half of meat mixture into a
8 or 9-inch square baking pan to
about 1-inch thickness. Then pat
over the bread dressing and final
ly cover with meat mixture. Bake
in 350° oven about IVi hours or
until done.
Place the pan in a shallow pan
of water during the baking period
to prevent the edges from getting
too brown.
The meatloaf is cut in squares
and may be served with a mush-
room gravy but since the loaf is
quite moist the gravy isn’t neces
sary. Makes 8 to 10 servings.
Cristin Crile
Washington County Dairy
Princes
VEAL PARMESAN
2 pounds ground veal
Vi cup flour
1 teaspoon salt
Vi teaspoon pepper
1 large egg
2 tablespoons milk
'A cup flavored bread crumbs
'A cup grated parmesan cheese
6 tablespoons butter
6 slices American cheese
1 KP/i-ounce can condensed
tomato soup
Vi cup water
Divide the ground veal in 6
portions and shape into patties.
Dip patties in flour, salt, and
pepper mixture then in egg-milk
mixture. Place each patty gently
in crumbs and grated cheese.
Melt butter in skillet and
brown the patties slightly. Place
patties in baking dish. Cover
with half the tomato soup. Place
one slice of cheese on each. Add
water to remaining soup and
pour in baking dish. Bake at 325°
for 30 minutes.
Cristin Crile
Washington County Dairy
Princess
SKILLET LASAGNA
116-ounce box of ziti noodles
1 32-ounce jar of spaghetti
sauce
1 pint of heavy cream
1 pound of hamburger
V* cup of chopped onion
1 jar of beef gravy
8 ounces of mozzarella cheese
1 teaspoon Italian seasoning
'A cup grated parmesan cheese
In frying pan cook hamburger,
sauted onion, and Italian season
ing. When hamburger is brown
ed, add spaghetti sauce, gravy,
and heavy cream. Cook for ap
proximately 10 minutes. Add
parmesan cheese. Cook for addi
tional 5 minutes.
Pour mixture over cooked noo
dles in a 9x 13-inch pan. Place in
oven for 30 minutes. Sprinkle
mozzarella cheese on top return
to oven and heat until cheese is
melted. Serve with garlic bread.
Melissa Wolfe
Sun Area Dairy Princess
SPAGHETTI PIE
3 cups cooked spaghetti (ap
proximately 6 ounces)
2 tablespoons butter
X A cup parmesan cheese
2 eggs, well beaten
1 cup cottage cheese
'A cup chopped green pepper
2 cup spaghetti sauce
1 pound ground beef
Vi cup chopped onion
Vi cup mozzarella cheese
Combine first set of ingredi
ents and form a crust in a
10-inch buttered pie plate. Then
layer cottage cheese over bottom
of spaghetti crust.
Cook ground beef, green pep
pers, and onion until tender.
Drain. Add spaghetti sauce and
heat. Pour over spaghetti crust
and bake at 350° for 20 minutes.
Sprinkle with mozzarella
cheese and continue baking until
cheese melts, approximately 5
minutes. Makes 4-6 servings.
Melissa Wolfe
Sun Area Dairy Princess
Corned Beef & Cabbage for St. Patty’s Day tastes
delicious and it’s easy enough for a weeknight when
the corned beef brisket is prepared in the slow
cooker.
Featured Recipe
Even though St. Patty’s Day is on a busy Monday this year,
don’t let that keep you from preparing a traditional feast of
corned beef and cabbage. Corned beef brisket is a perfect menu
choice for the slow cooker, and the slow cooker is the perfect
cooking choice for busy cooks. Just put the corned beef in the
cooker with seasonings, onions, and celery and cook no atten
tion needed!
Whether you’re using the slow cooker or cooking the corned
beef on the stovetop, the secret to success is simple. Don’t try to
speed up the cooking. Brisket needs long, slow cooking to result
in perfect fork-tender beef. Another must don’t peek during
cooking. Every time the lid is lifted, steam escapes, adding extra
cooking time.
CORNED BEEF & CABBAGE
WITH RED CURRANT MUSTARD SAUCE
IVi to 3 pound boneless corned beef brisket
3 ribs celery, cut into 3-inch lengths
2 medium onions, cut lengthwise into quarters
V/i cups water
1 pound green cabbage, cut into 3-inch wedges
1 pound red potatoes, cut into 2-inch pieces
6 to 8 small carrots, tops trimmed or 4 medium carrots, cut
crosswise into thirds
Vi cup water
2 tablespoons butter, melted
salt and pepper
Red Currant-Mustard Sauce (recipe follows)
chopped parsley (optional)
Place celery and onions in 4Vz to s'/2-quart slow cooker; top
with corned beef brisket. Add corned beef seasoning packet, if
included, and 3‘A cups water. Cover and cook on HIGH 7 hours,
or on LOW 9 to 10 hours, or until brisket is fork-tender. Remove
brisket; set aside. Discard cooking liquid and solids.
Place cabbage, potatoes, and carrots in 2'/2-quart microwave
safe casserole; add 'A cup water. Cover and microwave on
HIGH 15 minutes, or until vegetables are tender, stirring once.
Drain vegetables; add butter and salt and pepper, as desired;
toss to coat.
Carve brisket diagonally across the grain into thin slices.
Serve with vegetables and Red Currant-Mustard Sauce. Garnish
with chopped parsley, if desired.
Makes 6 to 8 servings.
Cook’s Tip: If corned beef does not come with seasoning
packet, substitute 1 teaspoon whole black peppercorns and 1 bay
leaf.
Variation: To cook on stovetop, bring corned beef, seasoning,
onions, celery, and water to boil. Reduce heat and simmer until
fork-tender, about 2Vz to V/z hours. Prepare vegetables as di
rected above.
RED CURRENT-MUSTARD SAUCE
1 jar (12 ounces) red currant jelly
3 tablespoons coarse grain Dijon-style mustard
Place jelly in medium microwave-safe bowl. Cover and micro
wave on HIGH I'A to 2 minutes or until smooth, stirring once.
Wisk in mustard. Cover and microwave on HIGH 30 seconds.
Makes about VA cups.