Friday, September 4, 2020 - Country Acres • Page 23
COUNTRY COOKING Bread Pudding
KAREN JOHNSON
• • • • •
Alexandria Douglas County
1-1/2 cups sugar 1 cup vegetable oil 2 eggs, beaten 1 cup buttermilk 2 tsp. vanilla 1 tsp. baking soda 3 cups flour
• • • • • •
1 tsp. salt 3/4 cup chopped nuts 2 cups rhubarb, diced 1/2 cup brown sugar 2 tsp. cinnamon 1/2 cup chopped nuts
Mix sugar, oil, eggs, buttermilk and vanilla. Add soda, flour and salt; stir in rhubarb and nuts. Spoon into muffin pans lined with cupcake papers. Mix brown sugar, cinnamon and nuts and sprinkle over top of batter before baking. Bake at 350 degrees for 25-32 minutes. Yields approximately 32 muffins. These freeze well.
2 tsp. cinnamon 2 tsp. vanilla 1-1/2 cups sugar 1/3 cup butter, melted Nutmeg (optional)
Rice Meatballs • • • • •
1 pound ground beef • Salt and pepper to taste 1/3 cup Minute Rice • 1 can tomato soup OR cream of 1 medium onion, chopped mushroom soup 1 egg, beaten • 1 can water 1/3 cup dry bread crumbs Mix all ingredients except soup and water. Make into meatballs of desired size. Brown them in frying pan or oven. Place meatballs in casserole dish. Mix soup with water, then pour over meatballs. Bake at 325 degrees for 1 1/2 hours.
Orange Fruit Salad • 1 (12-ounce) carton small curd cottage cheese • 1 (10-ounce) container Cool Whip • 1 (13-ounce) can crushed pineapple, drained
• • • • •
Cube/tear the bread and spread into 9x13” buttered/greased baking pan. Sprinkle the raisins over the bread. Heat the milk (not to boiling). Beat the eggs in a large bowl. Add small amounts of the milk to the eggs to warm them to the milk temperature. Eventually, all the milk is mixed with the eggs. Then, gently beat/ mix the salt, cinnamon, vanilla and sugar into the egg/milk mixture. Pour this over the bread and raisins. Pour butter over all ingredients in the baking pan. Sprinkle nutmeg over the mixture. Bake at 350 degrees for 1 1/2 hours or until center of bread pudding is set.
Rhubarb Muffins • • • • • • •
9-10 cups stale bread 1 cup raisins 5 cups milk 4 eggs, beaten 1/2 tsp. salt
• 1 or 2 (15-ounce) can/s mandarin oranges, drained • 1 (3-ounce) package orange Jello
Mix cottage cheese, Cool Whip, pineapple and oranges. Sprinkle dry Jello over the top and stir. Refrigerate. Will keep 10 days.
Chocolate Zucchini Cake
HELP WANTED
SMALL ENGINE MECHANIC FULL BENEFITS
100% Healthcare • Paid vacation and holidays • Uniforms provided
Apply in person or email randy@acfarmservice.com
412 BUSINESS 23 S | PAYNESVILLE, MN 320-243-3736 • www.acfarmservice.com
Serving g Central MN since established in 1971 ((49 yyears in business))
CA-Sept4-1B-MS
A&C Farm Service, Inc.
• 1/2 cup butter (room • 1 tsp. baking soda temperature) • 1/2 tsp. baking powder • 1/2 cup oil • 1/2 tsp. cinnamon • 1-3/4 cups sugar • 1/2 cup sour milk OR half-and• 2 eggs half** • 1 tsp. vanilla • 2 cups shredded zucchini • 2-1/2 cups flour • 1/4 cup brown sugar • 4 Tbsp. cocoa • 1/4 cup chocolate chips • 1/2 tsp. salt • 1/4 cup chopped nuts Cream butter, oil and sugar; add eggs and vanilla. Sift and beat in dry ingredients together. Add alternately with sour milk. Mix in zucchini. Pour into a greased and floured 9X13” pan. Stir together brown sugar, chocolate chips and chopped nuts and sprinkle over cake. Bake at 325 degrees for 40-45 minutes. **Milk can be soured by adding 1 tsp. lemon juice or vinegar and let stand a few minutes.
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