Country Cooking Recipes: Sunday, July 25

Jul 25, 2010

Amish apple crisp

Ingredients:

5-6 apples peeled and sliced
1/3c sugar
1tsp cinnamon
1/3 c butter melted
lemon juice

TOPPING:

1 c flour
1/2 c sugar
1 tsp baking powder
1/2 tsp salt
1 unbeaten egg
1/2 tsp cinnamon

Directions:

Place apples in bowl, add a few splashes of lemon juice, toss. (lemon juice
will keep apples from getting turning brown)Place apple mixture in deep dish
pan.Sprinkle with sugar and cinnamon.Mix all topping ingredients except the
CINNAMON with a fork untill blended.Sprinkle topping over apples.Drizzle
melted butter over apples. Sprinkle with cinnamon.
Bake at 375 for 40 minutes.

Chicken Fried Steak

4 med size fresh cube steak
4 to 5 eggs
Fine saltine cracker crumbs
Salt, pepper, garlic powder and onion powder to taste

Beat eggs, combine cracker crumbs and seasoning, dip cube steak in
egg and then press into cracker crumbs and fry in hot oil until
crispy. Serve with country gravy.

Chicken Raspberry Salad | Country Cooking Recipes

Ingredients

³/4 cup roasted garlic-flavored seasoned rice vinegar, divided
1 teaspoon dried tarragon
¹/2 teaspoon salt
4 boneless, skinless chicken breast halves
1 cup fresh raspberries
3 tablespoons honey
1 tablespoon vegetable oil
2 navel oranges
1 (10-ounce) bag mixed baby greens
¹/4 cup pecans

Instructions

In a shallow dish, combine 1/2 cup rice vinegar, the tarragon, and salt; mix well. Add chicken to dish, cover and marinate in the refrigerator at least 1 hour.
In a blender combine raspberries, remaining 1/4 cup rice vinegar, the honey, oil, and zest from 1 orange; cover and blend until smooth.
Grill or saute chicken until no pink remains. Cool slightly and slice each breast.
Divide greens evenly among 4 plates. Place sliced chicken over greens.
Peel and slice each orange crosswise into 8 slices. Arrange 4 orange slices on each plate.
Pour raspberry dressing over chicken and salad. Sprinkle with pecans and serve immediately. Garnish with fresh raspberries.