Country World

Thought I might share the recipe that everyone at the paper requests when we have a luncheon. The only thing difficult about this one is chopping the celery and bell peppers into tiny pieces.

Madeline's Marinated Veggies

1 can green beans (French cut)
2 cans white shoe peg corn
1 can LeSeur baby peas (no substitutes)
2 cups chopped celery
1/2 cup chopped onion (optional - I leave it out, but my mother insists it's not the same)
1 4 oz jar pimentos OR 1 red bell pepper (finely chopped)

1 cup sugar
1 cup vinegar
1/2 cup Wesson oil (no substitutes)
1 tsp paprika

Drain vegetables. Combine. Sprinkle with 1 1/2 teaspoon salt. Cover and chill. Redrain.

Heat sugar, vinegar, oil and paprika over a low heat until sugar dissolves. WATCH it carefully. Cool.

Pour over veggies. Chill.

Will keep for weeks.

Enjoy

If anyone has a great recipe they'd like to share with our readers, feel free to post it or send it for publication the newspaper to mindi@countryworldnews.com. Come on! I know ya'll are cooking out there!

Does anyone have a recipe for sopaipilla cheesecake? I had some at a tea party recently and it was amazing!

I do have that recipe ... at home. I'll do my best to remember to post it tonight.

Crescent Sopaipilla / Sopapilla Cheesecake


2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or almond extract
1/2 cup margarine or butter, melted
1/2 cup cinnamon sugar

• Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
• Flatten.
• Mix together the cream cheese, sugar and extract.
• Spread over the crescent rolls.
• Unroll the other can of crescent rolls and place on top of cream cheese mixture.
• Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
•Bake at 350 degrees for 30 minutes.

Also, here's a recipe for Apple Sopaipilla Cheesecake. I haven't tried it yet, but I bet it's wonderful!

2 cans crescent rolls    
1 stick butter, melted
2 cups brown sugar    
1 teaspoon vanilla
4 large apples, peeled   
3 teaspoons cinnamon
8 ounce package cream cheese
 
   Cut apples into large chunks. Stew in small amount of water with 2 teaspoons cinnamon and 1 and 1/2 cups brown sugar.  When soft, mash aples and cook until water is gone.  Chill apples.  Spread one can crescent rolls out in a 9x13 inch pan.  Seal edges of triangles.
   Mix cream cheese, vanilla and 1 cup of brown sugar.  Spread over the top.  Spread apple filling over crescents.  Layer more crescents over filling and seal.  Mix melted butter and 1/2 cup brown sugar.  Pour over top.  Sprinkle with 1 teaspoon cinnamon.  Bake at 350 degrees F. For 30 minutes.