Country Cooking – November 28

I woke up this morning and had to remind myself what day this was. It seemed like it should be Saturday or Sunday as we had gone to Orange City the day before and spent the day visiting with family. Jon called early and said he was already in town and at the recycling center and would be by in about 20 minutes so I could ride them to OC. Of course, I was ready long before that and only had to put my coat on and check once again the note to make certain I didn’t forget the desserts I planned to bring. The ride started out in a bit of fog but before long the sun was shining and we could see the fields that had been harvested, plowed and many, many large round bales to be used for bedding and feed during the winter. On arrival, we only had to alight from the car and we could already smell the delightful scent of roasting turkey and duck along with fresh baked biscuits and vegetables that would soon be on the table. The meal was delicious and our plates were more than full by the time all the dishes including several salads and relishes were passed around. Second helpings were not denied as there was more than enough to go around and to indulge in the favorites of the first round. We probably ate too much but isn’t that expected on Thanksgiving Day. Desserts were served later and apparently, dinner and snacks had sated most everyone as I came home with half of what I had made. We had a good time visiting and catching up on the family news such as the expected arrival of three new great-grandchildren next year. It was fun to hear of the school activities of the grandchildren and realize how quickly they are having new experiences like practice teaching, new jobs, sports, etc. Never a dull moment all day. It was nice enough so the little ones enjoyed playing outside part of the afternoon. Trusting you too had time to spend with family and now on to preparations for the Christmas holidays.    

Potato-Topped Oven Swiss Steak

Swiss steak:

1 1/2 pound boneless beef round steak (1/2 thick), cut into pieces

3 medium carrots, sliced (1 1/2 cups)

1 large onion, cut into thin wedges (2 cups)

1 can (14.5 oz.) diced tomatoes with Italian herbs, undrained

1 jar (12 oz.) beef gravy

Topping:

1 box (7.2 oz.) mashed potatoes seasoned with butter and herbs

2 1/2 cups milk and 1 1/3 cup water

1/4 cup butter or margarine

1 egg, beaten

Heat oven to 325º. Arrange beef in single layer in 13×9-inch glass baking dish, top with carrots and onion. Mix tomatoes and gravy; spoon over beef and vegetables. Cover with foil; bake 2 hours.

Make potatoes as directed on package using water, milk, and butter. Stir in egg until well blended. Remove baking dish from oven. Uncover; spoon or pipe potatoes mixture over hot mixture. Return to oven; bake uncovered 15 to 20 minutes longer or until potatoes are set and light golden brown.

Mandarin Orange Salad

6 oz. package  spinach and radicchio or other salad variety

1 (15 oz.) can mandarin oranges, drained

1/4 cup pecan halves, toasted

1/2 cup light raspberry vinaigrette

1/4 cup crumbled goat or feta cheese

Combine spinach, mandarin oranges, carrots and pecans in large serving bowl. Pour dressing over salad; toss to evenly coat. Top with goat cheese. Makes 4 servings

Applescotch Crisp

Heat oven to 350º. In a large bowl, combine 4 cups peeled and sliced apples, 1/2 cup firmly packed brown sugar, 1 tablespoon flour, 1/4 cup milk and 1/2 cup water. Mix well. Pour into greased 9-inch square pan.

Topping: 2/3 cup flour, 1/2 cup quick-cooking rolled oats, 1/2 cup nuts, (optional), 1/4 cup sugar, 1/2 teaspoon salt, 1 teaspoon cinnamon, One package (4 serving size) dry butterscotch, or vanilla pudding (not instant) and 1/2 cup margarine or butter, melted. Mix until crumbly. sprinkle over apples. Bake at 350º for 45 to 60 minutes. Serves 6-8 .