Sarah’s Recipes
Slow-Cooker Pork Loin – rubbed with honey and brown sugar on a bed of red potatoes, onions, and apples. Covered with apple juice. Set crock pot on high for about 4 hours (give or take a little depending on size of pork loin).
Cottage Potatoes
Country Home Cooking cookbook by Marjorie Rohrer Shank copyright 2006 Campbell Copy Center, USA, shared with permission
10 lg. potatoes (or 6 lbs.)
1 lg. onion
¼ c. butter
½ lb. sharp cheddar cheese
1 T. fresh minced parsley
3 c. milk
1 T. salt
1 t. pepper
2 c. crushed cornflakes
¼ c. melted butter
Potatoes may be peeled first or cooked in skins. Cool, peel, and cube or grate into large mixing bowl. Chop onion fine and sauté in ¼ c. butter. Grate cheese. Add parsley. Combine all and mix with potatoes. Stir in milk. Pour in greased 9×13 pan. Combine butter and cornflakes and sprinkle over potatoes. Bake at 350°F for about 40 minutes. Serves 15. Variation: fry and crumble some bacon and sprinkle on potatoes beneath cornflakes. Red and green peppers may be added.
Coleslaw (for a crowd)
3 heads of cabbage, shredded
3 medium carrots, shredded
1 ½ c. white sugar*
¾ c. vinegar
3 t. salt
1 ½ c. evaporated milk
1 ½ c. mayonnaise
Mix dressing and pour over shredded vegetables about 5 minutes before serving. Does not keep well and allowing a few minutes to set blends flavors.
*powdered sugar keeps dressings from becoming too watery. I would reduce sugar, powdered or regular, to 1 c. or ¾ c.
Hot Cross Buns
1 T. yeast
½ c. warm water
½ c. warm milk
⅓ c. sugar
⅓ c. butter
1 t. salt
1 egg
¼ t. nutmeg
¼ t. ginger
1 t. cinnamon
3 c. flour, divided
1 c. raisins
(note additional needed ingredients for glaze/icing below)
Stir yeast and warm water to dissolve; let rest to activate (it will bubble/foam up). Add remaining ingredients except raisins, including two of the cups of flour, and mix until smooth. Add the third cup of flour slowly until it makes a nice dough. Turn dough out onto a floured surface and knead in raisins. Let dough rest 30 min. in a warm place. Divide into 24 balls. Let rise until double (1 hr.). Cut cross into top. Bake at 375°F for 15-20 min. Dip in sugar glaze. Ice with cross when cool.
Sugar glaze: 2 T. sugar, 2 T. hot water
Icing: 1½ c. powdered sugar, 4 t. milk or water, ½ t. vanilla
