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APPETIZERS
SALADS
MAIN ENTREES
SIDES
DESSERTS
APPETIZERS
CHEESE SPREAD
16 ounces Velveeta Cheese (softened)
4 ounces sharp cheddar cheese (shredded)
3 ounces cream
cheese
1/2 teaspoon minced garlic (dried)
Combine all the ingredients. Shape
into a ball. Chill. Serve with crackers.
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
4 slices of bacon, chopped
2 eggs
1
cup sugar
1 tablespoon flour
1/2 cup cider vinegar
Fry
bacon slowly until crisp. Remove bacon and reserve 2 tablespoons
bacon grease. Add vinegar and 1/2 cup sugar to grease. Heat until
boiling. Meanwhile beat eggs, remaining 1/2 cup sugar and flour.
Carefully add vinegar slowly to eggs and continue to beat. Return to
heat and cook over medium heat, stirring constantly until thickened.
Add chopped bacon and serve warm. Refrigerated, it keeps well. Can
be used in Hickory Bridge Farms Potato Salad and Broccoli Salad
Recipes.
SPICED PEACHES
1 medium sized can of solid
peach halves
* Drain juice off peaches, then add to the
juice:
1 1/2 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
Hickory Bridge Farm
8 chicken breast halves,
skinned and boned
8 (4x4) slices Swiss cheese
1 (10 oz.)
can cream of mushroom soup
1/4 cup dry white wine
1 cup
herb-seasoned stuffing mix, crushed
2 tablespoons butter or
margarine, melted
Parsley (optional)
Arrange chicken in a
lightly greased 12x8x2 inch-baking dish. Top with cheese slices.
Combine soup and wine; stir well. Spoon sauce over chicken; sprinkle
with stuffing mix. Drizzle butter over crumbs; bake at 350 degrees
for 45-50 minutes. Garnish with parsley.
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)
1 1/2 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
1 egg
1/2 cup milk
1/4 cup sugar
1
(15 oz.) can cream style corn
1/4 teaspoon salt
21/2 cups flour
1
tablespoon baking powder
Beat egg. Add milk, sugar, corn, and
salt. Stir in flour. Fold baking powder into mixture. Fry by
dropping batter with a tablespoon into 11/2 inches of hot grease in
a frying pan. Fry until golden brown and batter is done in the
center of the fritter.
GLAZED CARROTS
Place 1 16 oz. bag of frozen sliced
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
4 cups tart apples, pared and sliced
1
teaspoon lemon juice
1/2 cup flour
1/2 cup 1 minute
Oatmeal
1/3 cup brown sugar
1/3 cup of butter
1/3 cup
granulated sugar
1 dash nutmeg
1 8" square pan
1/2 teaspoon
cinnamon
1/2 cup coconut
Heat oven to 375 degrees. Butter
the 8" square pan. Slice apples into pan and sprinkle with lemon
juice. Mix sugars, flour, cinnamon, and nutmeg. Blend in butter
until crumbly. Toss coconut and oatmeal with crumbs. Spread over
apples. Bake 35-40 minutes until golden brown. Serve warm with ice
cream.
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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