RECIPE REQUESTS: We have requests for two European breads — a Swedish Limpa bread and a hearty German rye bread. There is also a request for a rhubarb bread. Also, we are looking for a simple recipe for a cucumber salad. Send to the Recipe exchange.
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ELEANOR HARTOG of Rochester sent this casserole recipe to fill a reader request.
Beef and cabbage casserole
1 lb. hamburger
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1 medium onion, chopped
1/2 teaspoon salt
Dash of pepper
4 cups shredded cabbage
1 shredded or thinly sliced carrot
1 can celery soup
1 cup quick-cooking rice (not cooked)
1 can water or milk
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Tater tots
Brown the hamburger and onion. Drain. Add salt and pepper. In a 2-quart greased casserole put in a layer of rice, then the browned hamburger. Top with shredded cabbage and carrots. Mix soup with milk or water and pour over the casserole. Cover with Tater Tots and bake one hour (or more) at 350.
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Two buttermilk pie recipes were contributed by CAROL PLANTIN of Rochester. This was also a reader request.
Buttermilk pie
3-3/4 cups sugar
4 tablespoons flour
6 eggs
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1 cup buttermilk
1 cup melted butter
2 teaspoons vanilla
2 unbaked pie shells
In a large bowl, mix together the sugar, flour, eggs, buttermilk, butter and vanilla until blended. Pour into the pie shells and bake 10 minutes at 450. Lower heat to 350 and continue baking for another 45 minutes.
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Lemon buttermilk pie
1 cup sugar
3 tablespoons flour
1/2 teaspoon salt
4 eggs
1/4 cup melted butter
2 cups buttermilk
1/3 cup fresh lemon juice
1 tablespoon grated lemon peel
1 teaspoon vanilla
1/4 teaspoon nutmeg
1 9-inch unbaked pie shell
In a large bowl, mix sugar, flour and salt. In another bowl, beat the buttermilk, eggs, butter and lemon juice, the lemon peel, vanilla and nutmeg. Mix together with the sugar mixture. Pour into the pie crust. Bake at 400 for 10 minutes, then at 325 for 40-45 minutes or until a toothpick inserted in center of pie comes out clean.
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Here is a quick soup, hearty and good for an easy supper. Serve with bread and a green salad.
Spanish bean soup
1/2 cup chopped green pepper
3/4 cup chopped onion
2 tablespoons butter
1-1/4 cups water
1/2 cup white or brown rice
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 can kidney beans, drained and rinsed
2 cups canned tomatoes or tomato juice
1 cup shredded Cheddar cheese
Cook and stir green pepper and onion in butter until tender. Add water, rice, salt and pepper. Cover and cook until rice is tender. Add kidney beans and tomatoes. Heat to boiling. Add the cheese and heat through. Makes 4 servings.
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LORRAINE SCHUCHARD of Zumbrota and JOANNE SASS of Austin sent similar recipes for peanut butter bars. Kids love these. So do grown-ups.
Peanut butter bars
1 cup margarine
1 cup brown sugar
1 cup white sugar
2/3 cup peanut butter
2 eggs
Cream the above, then add:
2 cups flour
2 cups oatmeal
1 teaspoon soda
Spread in a 9x13-inch pan and bake at 350 for about 20 minutes. Cool.
Frost with:
6 tablespoons margarine
2 teaspoons vanilla
2-1/4 cups powdered sugar
3/8 cup peanut butter
About 1/4 cup milk
Mix frosting ingredients together, adding the milk a little at a time until frosting is of desired consistency. Chocolate frosting is also delicious on these bars.
— Compiled by Holly Ebel
