I find recipes for this column in lots of different ways — in favor ite cookbooks, jotted down on scraps of paper and squirreled away by my mom or mother-in-law, and from friends who simply want to share with me and with my read ers.

The following are recipes are from Shrewsbury Township resi dent Shirley Simpson. She said if you add a salad, you'll have all you need for a complete meal.

 

* * *

 

OVEN BARBECUED STEAK

· 3 lb round steak, cut ¾ inch thick

· 2 Tbsp vegetable oil

· ½ cup onion, chopped

· ¾ cup catsup

· ½ cup vinegar

· ¾ cup water

· 1 tablespoon brown sugar

· 1 tablespoon prepared mus tard

· 1 tablespoon Worcestershire sauce

· ½ teaspoon salt

· ¼ teaspoon pepper

Heat oven to 350 degrees.

Cut steak into 10 equal portions. Pour oil in skillet and brown each piece of steak on both sides, then transfer steak to a roasting pan.

Add onions to oil and brown lightly. Add remaining ingredients to make a barbecue sauce and simmer for 5 minutes. Cover steak and bake for 2 hours or until meat is fork-tender.

Serves 10.

 

* * *

 

MAPLE ROASTED SWEET POTA TOES

· 2½ pounds sweet potatoes, peeled and cut into 1½-inch pieces (about 8 cups)

· Ð cup pure maple syrup

· 2 tablespoons butter, melted

· 1 tablespoon lemon juice

· ½ teaspoon salt

· Freshly ground pepper to taste

Preheat oven to 400 degrees.

Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish.

Combine maple syrup, butter, lemon juice, salt and pepper in a small bowl. Pour the mixture over the sweet potatoes; toss to coat.

Cover and bake the sweet pota toes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes until tender and starting to brown, 45 to 50 minutes more.

 

* * *

 

APPLE JUICE BREAD PUDDING

· 4 slices toasted white bread

· 2 tablespoons butter

· ½ cup raisins

· 2 eggs

· ¼ cup sugar

· 16½ ounces applesauce

· ½ cup evaporated milk

· 1 teaspoon vanilla

· 4 teaspoons sugar

· ¼ teaspoon cinnamon

Spread toasted bread with butter and cut into quarters. Place buttered-side-up in a greased 1½-quart baking dish. Sprinkle rai sins over toast.

Mix eggs, ¼ cup sugar, apple sauce, milk and vanilla and let stand 10 minutes. Pour over bread.

Mix 4 teaspoons sugar and ¼ teaspoon cinnamon and sprinkle over top.

Bake at 350 degrees for 35 min utes, or until knife comes out clean. May be served with whipped cream or ice cream.

Serves 4.

Now it is your turn. Share your recipes or food-related sto ries, request a recipe or sug gest a topic for a future column by emailing barketn@nfdc.net; calling 717-235-1042; or writing to Barb Krebs in care of the Weeklky Record, 1891 Loucks Road, York 17408.

 

Glen Rock resident Barb Krebs is a native of southern York County.