Country Cooking 11-6-2019

Pumpkin Bars

4 eggs 

1 2/3 cup sugar

1 cup canola oil    

1 can (15 ounces) solid-pack pumpkin

2 cups all-purpose flour

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Icing

1 package (3 ounces) cream cheese, softened

2 cups confectioners’ cream cheese

1/4 cup butter, softened

1 teaspoon vanilla extract

1 to 2 tablespoons milk

Beat together the eggs sugar, oil, and pumpkin until well blended.  Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15 x 10 x 1 inch pan. Bake at 350º for 25-30 minutes or until set. Cool completely.

For icing, beat the cream cheese, confectioners’ sugar; butter and vanilla in a small bowl. Add enough milk for spreading consistency. Spread over bars. Store in the refrigerator. Make 2 dozen bars.

Cheesy Potato Casserole

1 32-ounce package hash browns

1/2 cup plus 2 tablespoons butter or margarine

1 can cream of chicken soup

1 pint sour cream

1/2 cup milk

1/2 cup chopped green onions

2 cups grated Cheddar cheese

1 cup crushed corn flakes

Melt 1/2 cup butter and pour into 9 x 13 inch pan. Then add 1/2 package hash browns. In separate bowl, mix soup, sour cream, milk and green onions. Pour 1/2 of this mixture over hash browns. Sprinkle 1 cup cheese on top. Add remainder of hash browns and cover with remaining mixture. Sprinkle cheese  over. Cover with corn flakes. Pour 2 tablespoons butter (melted) over mixture and bake for 45 minutes at 350 degrees.

May be baked in microwave: Prepare as above and cook 16 to 20 minutes, turning dish 1/4 turn flour times during cooking.

Apricot-Pineapple Salad

1 17-ounce can apricot halves

1 16 ounce can crushed pineapple

1 3-ounce package each orange and cherry gelatin

2 cups boiling water

1 cup miniature marshmallows

1/4 cup sugar

1 tablespoon flour

1 egg, slightly beaten

1/4 teaspoon salt

1 tablespoon margarine

1 1/2 tablespoons mayonnaise-type salad dressing

1 cup whipping cream, whipped

3/4 cup shredded Cheddar cheese

Drain apricots and crushed pineapple, reserving 1 3/4 cups mixed juice. Dissolve orange and cherry gelatin in boiling water in bowl. Add 1 cup mixed fruit juice; mix well. Chill until partially set. Fold in apricots, pineapple and marshmallows; mix well. Pour into 9×13 inch dish. Chill until firm. Combine sugar and flour in saucepan; mix well. Add egg and salt; mix well. Stir in 3/4 cup mixed fruit juice. Simmer until thickened, stirring constantly. Remove from heat. Stir in margarine until melted. Cool to room temperature. Fold in salad dressing and whipped cream. Spread over congealed salad. Sprinkle with cheese. Chill until firm. Yield: 12 servings.