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Hickory Bridge Farm RecipesAPPETIZERS - SALADS - MAIN ENTREES - SIDES - DESSERTS APPETIZERS WALNUT COVERED
CHEESE LOG HOT SPICED APPLE CIDER 1 quart apple cider or juice 3 sticks whole cinnamon 5 whole cloves Place spices in a small cloth or tea strainer, and then into apple cider. Warm apple cider but NOT to boiling point. Remove spices and serve. ADAMS COUNTY APPLE DIP 4 red apples 2 teaspoons lemon juice 1 small container of Cool Whip or 1 recipe of Dream Whip 1 small package Philadelphia Cream Cheese 1/2 cup strawberry jam 1/4 teaspoon red food coloring Core and cut apples in wedges (16 to 1 apple). Drop into bowl with lemon juice. Blend cream cheese, jam, and food coloring well. Fold in whip cream lightly. To serve, place apple wedges around plate and put dip in bowl. SALADS HICKORY BRIDGE SALAD
DRESSING SPICED PEACHES 1 medium sized can of solid peach halves * Drain juice off peaches, then add to the juice: 11/2 cups white sugar 1/2 cup apple cider vinegar 1 teaspoon whole cloves 1 stick of cinnamon 1/4 cup peach brandy (optional) Mix sugar, vinegar, cloves and cinnamon together in a large sauce pan. Bring mixture to a boil, then allow to cool. Add peaches and 1/2 cup fruit brandy (optional). Stir well, but carefully. Cover and keep chilled. HICKORY BRIDGE FARM DUTCH POTATO SALAD 8 cups diced potatoes 1/4 cup onion, chopped 1/2 cup celery, chopped 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup Hickory Bridge Salad Dressing 1/2 cup mayonnaise Cook diced potatoes until tender. Drain, Add onion and celery, salt and pepper to warm potatoes. Fold in salad dressing. Serve while still warm. MAIN ENTREES EASY BAKED CHICKEN BREASTS
SUNDAY MORNING EGGS Egg Strata 12 slices white bread, crusts removed 2 cups diced ham or sausage 6 eggs slightly beaten 31/4 cups milk 1 tablespoon instant minced onion 1/4 teaspoon dry mustard 3 cups (120z.) shredded sharp cheddar cheese Cut bread into small cubes. Layer bread cubes, and ham in a buttered 12x9x2 inch baking dish. Combine eggs, milk, onion, mustard and cheese; stir well. Pour into casserole; cover and refrigerate at least 8 hours. Remove from refrigerator, let stand 30 minutes. Bake, uncovered at 325 degrees for 55 to 60 minutes. FRUIT SAUCE FOR PORK TENDERLOIN "A Special recipe at our restaurant" 1 8 oz. can apricot unpeeled halves, cut halves into thirds 1 8 oz. can mandarin oranges 1 8 oz. can pineapple (crushed) 11/2 teaspoon grated lemon rind 1/4 cup amaretto 2 tablespoons cornstarch dissolved in 1/3 cup cold water 1/ cup brown sugar (packed) 1 tablespoon tomato paste 8-10 slices pork tenderloin-saute in 2 tablespoons oil and place in a 9x13 casserole dish Pour juices from fruit in large saucepan, add cornstarch, water, brown sugar, lemon peel, and fruit. Bring to boil, stirring until clear and slightly thickened. Add amaretto;stir, place sauce over meat, and bake until tender (about 1 hour at 350 degrees - 325 degrees in convection oven). Keep sauce warm and pour over pork when serving. SIDES CORN
FRITTERS GLAZED CARROTS Scrape and slice 10-12 carrots into medium saucepan. Add just enough water to cover. Cook carrots until tender, but not mushy (we try to steam the carrots, using all the water). Add 1 teaspoon salt, 2 tablespoons butter. Sprinkle with 2 tablespoons light brown sugar; stir gently while still on heat. (You may use more or less butter and sugar to suit your taste). BAKED CORN 1 small can each, whole & cream style corn (only drain whole corn) 2 eggs, beaten 1/3 cup of sugar 1/2 cup whole milk 1 pinch salt approximately 20 soda crackers - broken up Spray your casserole bowl. Mix all ingredients. Add pat of butter or margarine on top. Bake approximately 45 minutes or 1 hour at 300 degrees. BAKED PINEAPPLE DRESSING "Great Grandmother's Sunday Dinner Special" 3 eggs (beaten) 1/2 cup sugar 2 tablespoons flour 1/2 cup butter or margarine 8 slices of bread 1 20 oz. can crushed pineapple Beat eggs, add sugar, flour and pineapple (with juice). Mix well. Spread in long greased pan. Remove crusts from bread and cube. Toss bread cubes in melted butter. Cover top of pineapple mixture with bread cubes. Bake at 350 degrees for approximately 40 minutes. Nice side dish for baked ham. STEWED APPLES "A Hickory Bridge Farm Tradition" 6 medium apples 1/2 cup light brown sugar 1/4 cup butter or margarine 1 teaspoon lemon juice 1 teaspoon cinnamon 1/4 teaspoon nutmeg Pare, core slice apples thick. Place in a large saucepan with one cup of water. Cook over medium heat until partially soft. Stir carefully to prevent thickening. Add brown sugar, butter and lemon juice. Cook a few minutes more and pour into bowl. Sprinkle with nutmeg and cinnamon. BAKED SQUASH Yellow Summer Squash 4-5 medium-size yellow squash 1 tablespoon sliced onion 1 teaspoon salt 1 teaspoon pepper 2 tablespoons butter or margarine 2 tablespoons light brown sugar Slice squash into large saucepan, remove large seeds. Chop onion on top, add 1/2 cup water, salt, and pepper. Cook over medium heat with lid on pan. Stir a few times to prevent sticking. When squash is "fork tender", add butter and brown sugar. Do not over cook. DESSERTS BAKED APPLE
CRISP AUNT LILLIAN'S DELICIOUS COOKIES 1 cup white sugar 1 cup brown sugar 1 cup butter or margarine 1 egg 1 cup oil 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon soda 1 cup Rice Krispies 1 cup coconut 1 cup oatmeal (quick) 3 1/2 cups flour Cream shortening and sugar. Add egg. Then add all the other ingredients and mix. Drop by spoonful on greased cookie sheet. press with fork. Bake 10-12 minutes at 350 degrees. These cookies keep well in cookie can. Yields 60 cookies. GRANDMA' STICKY BUNS 1 loaf frozen dough (defrosted) 3 tablespoons sugar 1 tablespoon cinnamon 3 tablespoons butter 3/4 cup brown sugar 1/3 cup dark Karo 1/2 cup chopped pecans (optional) In a small sauce pan, melt butter, brown sugar and Karo. Pour mixture into buttered "13x9" baking dish. Sprinkle with nuts. Roll bread dough out until approximately 1/4 inch thick. Butter well and sprinkle on sugar and cinnamon. Roll up tightly. Cut into one inch slices and place cut side down on "goo mixture" Let rise until double (45 minutes). Bake at 350 degrees until medium brown. Remove from oven and turn over pan onto serving plate or aluminum foil.
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96 Hickory Bridge Road ~ Ortanna, Pennsylvania 17353 ~ (717) 642.5261 ~  info@hickorybridgefarm.com |
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