Country Fare

I spent most of my Saturday in the kitchen preparing my contributions to the meal for today's church service. The recipe for the shepherd's pie and the bread came from my new favorite magazine, Hobby Farms. Lol, I don't have a farm but when I make the move to the house I would love to raise chickens and goats and be more self-sufficient! I have so many plans for that little homestead! I hope you enjoy these recipes and hope you all have a blessed Sunday.

Jill

Shepherd's Pie

4 to 5 lg. potatoes, prepared as mashed potatoes

3/4 pound ground beef

1 med. onion, chopped

1/2 to 1 T. Olive Oil

3 lg. cloves of garlic, chopped

1 c. frozen whole kernel corn

paprika

Prepare mashed potatoes according to your favorite recipe.

Warm the olive oil in a large frying pan and saute' onions and garlic over med. heat until translucent, about 2-4 min. Add ground beef and cook until done. Turn meat into med. sized casserole dish. Spread mashed potatoes over all, to edges of the dish to seal. Sprinkle with paprika.

Bake at 350 for 25 to 30 min. until edges start to turn brown.

Serves 4

Hearty English Muffin Bread



Shaker Pound Cake

1/2 c. shortening

1 c. butter
3 c. granulated sugar

5 eggs, separated

3 c. all purpose flour

1 t. baking powder

1 c. milk

2 t. vanilla

With electric mixer cream butter, shortening and sugar until fluffy. Add egg yolks one at a time. Sift flour with baking powder and add alternately with milk to batter. Add vanilla. Beat egg whites stiff and fold into batter. Bake in a greased and floured bundt or angel food cake pan at 325 for one and one-half hours. Time may vary according to your oven.