Country Cooking – May 11


Ham Stuffed Potatoes

6 baking potatoes (5 inches long)

3/4 cup diced ham

1/4 cup chopped green pepper

2 tablespoons finely chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/4 cups sour cream

1/2 cup finely shredded Swiss cheese

Bake potatoes at 400º for 1 hour. Cut off top; scoop out hot potato with spoon. Break up with fork, do not mash. Combine ingredients, add enough sour cream to moisten. Pile mixture into shells. Place on baking sheet, top with cheese. Bake at 400º for 15-20 minutes.

Green Salad with Citrus Vinaigrette


1 tablespoon sugar

1 tablespoon oil

1/4 teaspoon salt

1 tablespoon rice vinegar

1/4 cup fresh orange juice

1/8 teaspoon hot pepper sauce


1/4 cup sugar

6 cups spring salad mix

2 tablespoons water

3 thin slices red onion, separated into rings

1/2 cup pecans

2 medium oranges, peeled, cut into 1/4 inch slices and quartered

Combine all dressing ingredients until blended. Refrigerate until serving time.

Spray sheet of foil with nonstick cooking spray. In small heavy saucepan, combine 1/4 cup sugar and water. Bring to a boil over medium heat. Cook until sugar becomes golden brown. DO NOT STIR. Remove from heat. Quickly stir in pecans. Pour onto sprayed foil; cool. If necessary, break glazed pecans apart.

In large bowl, combine all remaining salad ingredients. Just before serving, add pecans; toss gently. Pour dressing over salad; toss gently to coat. 6 servings.

Rhubarb Bars

3 cups fresh or frozen unsweetened sliced rhubarb

1 1/2 cups quick-cooking rolled oats

1 cup granulated sugar

1 cup packed brown sugar

1/4 cup water

1/4 teaspoon baking soda

1/2 cup granulated sugar

1 cup shortening

2 tablespoons all-purpose flour

1/2 cup chopped pecans or walnuts

1 teaspoon vanilla

1 1/2 cups all-purpose flour

Chopped pecans or walnuts, (optional)

Grease a 13 x 9  inch baking pan; set aside. For filling: Combine rhubarb, 1 cup granulated sugar and water. Bring the mixture to boiling, reduce heat. Cover and simmer  rhubarb for 5 minutes.

In a small bowl, combine the 1/2 cup granulated sugar and 2 tablespoons flour. Stir into cooked rhubarb mixture. Cook until thickened and bubbly. Remove from heat and stir in vanilla. Set aside.

In a bowl, combine 1 1/2 cups flour, oats, brown sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in 1/2 cup nutmeats. Reserve 1 cup of the crumb mixture for topping.

Press remaining crumb mixture into prepared pan. Evenly spread rhubarb mixture on top. Sprinkle with reserved crumb mixture and additional optional nuts. Bake in a 375º for 30-35 minutes or until top is golden brown. Cool in pan. Cut into bars. Makes 45 bars.

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