Since we launched our web site more than a dozen years ago, one of the most
popular items in our online
Farmers Market has been the "Country Place
Cookbook." We kept getting requests for it when it recently went out of print,
so we're offering it again.
We've updated the cover, but we haven't touched a thing inside; the recipes
below and the rest in the book are just fine the way they are. You can order
your book online for $9.95 plus $4.95 for freight at
www.progressivefarmer.com/
farmer/store/books, or call 1-800-425-0374.
BARBECUED BRISKET
1 (5- to 6-pound) beef brisket
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced garlic
4 medium onions, thinly sliced
2 cups water, divided
2 (8-ounce) cans tomato sauce
1/2 cup chopped onion
1/4 cup Worcestershire sauce
1/4 cup butter or margarine, melted
2 tablespoons lemon juice
2 tablespoons white vinegar
2 teaspoons chili powder
1 teaspoon minced garlic
1/8 teaspoon hot sauce
3 tablespoons cornstarch
TRIM excess fat from brisket and place fat side up in a roasting pan.
Sprinkle with salt, pepper, and garlic. Place onion slices over meat.
BAKE, uncovered, at 350° for 11/2 hours. Combine 11/2 cups water, tomato sauce and next 8 ingredients; pour over brisket. Cover with aluminum foil and bake 2 hours or until tender, spooning with sauce over brisket occasionally.
Transfer brisket to serving platter and pour pan juices into a saucepan.
COMBINE cornstarch and remaining 1/2 cup water. Gradually add to pan juices, stirring constantly. Bring to a boil; boil 1 minute, stirring constantly. Serve with brisket.
YIELD: 8 to 10 servings
FRESH CORN CHOWDER
3 cups cut fresh corn (about 2 pounds)
11/2 cups chopped onion
1/3 cup butter or margarine, melted
1/3 cup all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon dried marjoram
3 cups chicken broth
1/2 cup Chablis or other dry white wine
1/2 teaspoon ground nutmeg
2 cups whipping cream
1/2 cup diced green bell pepper
11/2 cups shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
COOK corn and onion in butter in a Dutch oven over medium heat, stirring constantly, 3 to 5 minutes. Add flour, cumin and marjoram; cook 1 minute, stirring constantly.
ADD chicken broth and wine; cook, stirring constantly, until mixture thickens. Add nutmeg, cream and pepper; simmer 10 minutes.
STIR in cheese and remaining ingredients; cook until cheese melts.
YIELD: 9 cups
LEMONY GREEN BEANS
3 pounds fresh green beans
6 cups water
11/2 teaspoons salt
3 small onions, sliced and separated into rings
1/2 cup butter or margarine, melted
1/3 cup lemon juice
1 tablespoon brown sugar
WASH beans and cut into 11/2-inch pieces. Place in a Dutch oven; add water and
salt. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes, stirring
occasionally. Drain.
COOK onion in butter in a large skillet over medium heat, stirring constantly
until tender. Add beans, lemon juice, and brown sugar. Cook until thoroughly heated, stirring constantly.
YIELD: 10 to 12 servings
See additional recipes on next page.
[PAGEBREAK]
CHEESE-AND-PEPPER MUFFINS
3 tablespoons finely chopped green bell pepper
1/4 cup finely chopped onion
1 (2-ounce) jar diced pimiento, drained
3/4 cup (3 ounces) shredded sharp Cheddar cheese
21/2 cups all-purpose flour
1/4 cup yellow cornmeal
2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup sugar
2 large eggs, lightly beaten
11/2 cups milk
1/4 cup shortening, melted
COMBINE first 10 ingredients in a medium bowl; make a well in center of mixture. Combine eggs, milk and shortening; add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling two-thirds full.
BAKE at 400° for 20 to 25 minutes.
YIELD: 11/2 dozen
ITALIAN CREAM CAKE
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 (31/2-ounce) can flaked coconut
1 cup chopped pecans
Italian Cream Frosting
1/2 cup finely chopped pecans
BEAT butter and shortening at medium speed with an electric mixer until creamy.
Gradually add sugar, beating well. Add eggs, one at a time, beating after each
addition.
COMBINE flour and soda; add to creamed mixture alternately with buttermilk,
beginning and ending with flour mixture. Mix after each addition. Stir in
vanilla, coconut and 1 cup pecans.
SPOON batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for
20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool
in pans on wire racks 10 minutes; remove from pans and let cool on wire racks.
SPREAD Italian Cream Frosting between layers and on top and sides of cake,
sprinkling 1/2 cup pecans between layers and on top. Store in refrigerator.
YIELD: one three-layer cake
ITALIAN CREAM FROSTING
1/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
BEAT butter and cream cheese at medium speed with an electric mixer; gradually
add powdered sugar, beating at low speed until of spreading consistency. Stir in
vanilla.
YIELD: enough for one three-layer cake