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COUNTRY COOKING

August 30, 2013

by Dorothy Bloemendaal
Cabbage Salad

6 cups cabbage, finely shredded

2 carrots, grated

l small onion, grated

l small red pepper, diced

Mix well with 3/4 cup salad oil. Let stand while preparing dressing.

Dressing:

1/3 cup vinegar

1/3 cup water

l cup sugar

1 teaspoon salt

l teaspoon celery seed

1/4 teaspoon mustard seed

Bring to a boil. Remove from heat. Add l small package lemon jello. Stir until jello dissolves. Cool; pour over cabbage. Mix well and refrigerate. Keeps 2-3 weeks. Serves 10-12.



Caramel-Apple Pudding Cake

2 medium apples, peeled, cored, and thinly sliced

3 tablespoons lemon juice

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 cup raisins

1 cup all-purpose flour

3/4 cup packed brown sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup milk

2 tablespoons butter, melted

1 teaspoon vanilla

1/2 cup chopped pecans or walnuts

3/4 cup caramel ice cream topping

1/2 cup water

1 tablespoon butter

Preheat oven to 350. Grease a 2 quart rectangular baking dish. Arrange apples in dish; sprinkle with lemon juice, cinnamon, and nutmeg.Top evenly with raisins. Set aside.

In a large bowl stir together flour, brown sugar, baking powder, and baking soda. Add milk, the 1/4 cup melted butter, and vanilla; mix well. Stir in chopped nuts. Spread batter evenly over apple mixture.

In a saucepan combine caramel topping, the water and the 2 tablespoons butter; bring to boiling. Pour caramel mixture over the batter in the baking dish. Bake for 35 minutes or until center is set when dish is gently shaken. While warm, cut into squares, inverting each piece onto a dessert plate. Spoon caramel-apple mixture from bottom of dish over each piece.

Sirloin Stroganoff

Red potato wedges (about 20 ounces)

l cup chopped onion

3 cloves garlic, minced

2 tablespoons butter

1 12 oz. boneless beef sirloin steak, thinly sliced into bite-size strips

4 small apples, halved and cored

1 cup apple cider

1 (8 oz.) carton sour cream

1/4 teaspoon salt

1/4 teaspoon pepper

In large skillet cook potatoes, onions, and garlic in hot butter on medium-high heat for 8 to 10 minutes or until tender. Transfer to a serving platter. Cover to keep warm. Add meat to skillet (add l tablespoon cooking oil if necessary). Cook and stir 3 minutes or until meat is to desired doneness. Add to potatoes, reserving drippings in skillet. Cover; keep warm.

In same skillet cook apples, cut sides down, 2 minutes or until browned. Stir in apple cider. Bring to boiling; reduce heat. Simmer, covered 4 to 6 minutes or until apples are tender; remove from skillet with slotted spoon; add to meat and potatoes. Cover; keep warm.

Remove skillet from heat. For sauce, whisk sour cream, salt, and pepper into juices in skillet until smooth. Spoon sauce over steak, potatoes and apples. 4 servings.


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