Recipes for September!

Andrea’s Recipe:  Stuffed Beef Tenderloin

1, 3-pound been tenderloin

1/2 small onion

1, 4 oz  can mushrooms

1/4 cup butter or margarine

1 1/2 cups soft bread crumbs

1/2 cup diced celery

Hot water

Salt and pepper

4 slices bacon

Have tenderloin split and flattened at the market.

Lightly brown onion and mushrooms in butter.  Add bread crumbs, celery, and hot water to moisten.  Season; spread over half the meat.

Bring second half over; fasten edges together.  Season; place bacon slices over top.

Roast uncovered in moderate oven (350 degrees) 1 hour. 

Makes 6 to 8 servings.

Jeanette’s recipe:  Browned Paprika Potatoes

6 medium potatoes

1 tbs. melted bacon drippings or other fat

1/4 cup crushed corn flakes

1 tsp. paprika

1 tsp. salt

Pare potatoes; brush with melted fat.  Roll potatoes in mixture of crushed corn flakes, paprika and salt.

Bake covered in greased 1 1/2 quart baking dish in hot oven (425 degrees) about 45 minutes. 

Makes 6 servings.

Krissy’s recipe:  Noodles Hungarian

1, 6 ounce package fine noodles

1 cup cottage cheese

1 cup sour cream

1/4 cup finely chopped onion

1 clove garlic, minced

2 tsp. Worcestershire sauce

Dash Tobasco sauce

1/2 tsp. salt

Dash pepper

2 well-beaten eggs

3 tbs. grated American cheese

Cook noodles in boiling salted water; drain.  Stir in remaining ingredients.  Place in greased 1 1/2 quart casserole.  Bake in pan of hot water in moderate oven (350 degrees) 30 minutes.  Sprinkle with American cheese.  Return to oven 10 minutes.

Makes 6 servings.

Krissy’s recipe:  Crusty Cheese Loaf

Cut crusts from top and side of unsliced sandwich loaf.  Slice to, but not through, bottom crust.

Spread top and sides of slices with mixture of 1/2 cup butter or margarine and two 5 ounce jars sharp spreading cheese.

Tie loaf together with string.  Place the cheese loaf in baking pan.  Bake in hot oven (400 degrees) 20 minutes.

Tracy’s recipe:  Lemon Squares with Jam Filling

Rich but delicate, these cookies consist of a shortbread crust and lemon topping with a ribbon of jam sandwiched in between.  If you’ve put up preserves, baking a batch of these cookies in midwinter would be a sweet and satisfying reminder of summer.

2 cups plus 3 tbs. flour

1/3 cup confectioners’ sugar, plus extra for dusting

1/4 tsp. salt

2 sticks chilled butter, cut into pieces

1 1/4 cups granulated sugar

1/2 tsp. baking powder

3 eggs

1/3 cup lemon juice

2 tsp. lemon zest

3/4 cup strawberry or raspberry jam

1. preheat oven to 350 degrees.  Grease and flour an 11 x 7 inch baking pan.

2. make the crust: in a large bowl, stir together 2 cups of flour, 1/3 cup of the confectioners’ sugar, and the salt.  Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.  Press the mixture into the prepared pan and bake for 15 minutes, or just until firm.

3. meanwhile, make the lemon topping:  in a medium bowl, stir together the granulated sugar, baking powder, and the remaining 3 tbs. flour.  Add the eggs, lemon juice, and lemon zest, and mix until well blended.

4.  remove the pan from the oven and spread the jam over the crust.  Spread the lemon topping over the jam and bake for another 25 to 30 minutes, or until the topping is set.

5.  let cool in the pan on a rack.  Dust the top lightly with confectioners’ sugar before cutting into squares.

Makes 15 squares.