January 22, 2014 // 1:37 PM
Classic Lancaster County Recipes at Garden Spot Village
Written by Scott Miller
Welcome to our kitchens at Garden Spot Village! Director of dining services, Emily Enright, has prepared a number of delightful recipes using seasonal ingredients. Enjoy a taste of Lancaster County with these dishes!
Apple Sausage Rigatoni
1 lb. sweet Italian rope sausage
3/4 lb. rigatoni pasta, cooked according to package directions
1 can sliced apples, peeled
1/2 c. heavy cream
1/2 c. bleu cheese, crumbled
1 Tbsp. olive oil
The day before, bake the sausage at 350 degrees for 25 minutes. Cool it and slice it into “coins.”
The day of the meal, add the olive oil to a sauté pan and brown the sausage and apples. Add the heavy cream and bleu cheese. Continue to cook until bubbly. Stir in the cooked pasta and toss it in the mixture until heated to 165 degrees. Serve on a large plate next to the beet salad.
1 c. hot mashed potatoes
1 c. sugar
1 tsp. salt
1 Tbsp. dry yeast
1 c. lukewarm water
1/2 c. margarine, melted
1/4 c. shortening, melted
2 eggs, beaten
4 c. flour
1/2 stick of butter, cold
3/4 c. brown sugar
2 Tbsp. cinnamon
Mix yeast and water.
In a large bowl, combine the mashed potatoes, yeast mixture, sugar, salt, margarine, shortening and eggs. Add 1-1/2 c. flour and beat well. Add the remaining flour and stir well. Cover the bowl with a towel and allow batter to rise in a warm place for 5 hours.
After 5 hours, transfer the batter to a greased 9-by-11-inch pan. Sprinkle the mixture generously with brown sugar and cinnamon to taste. Using fingertips, press the topping down into the dough.
Slice the cold butter into 8 pieces and press the butter chips into the dough, evenly spaced. Allow to rise, uncovered, for 1 hour.
Bake at 350 degrees for 25 minutes. Serve warm, directly from oven, with hot spiced cider.