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Saturday, December 25, 2010

Pie #6

Amish Sugar Pie

1 cup sugar
3 tablspoons flour
12 oz can evaporated milk
3 tablespoons butter
1/8 teaspoon salt
1 teaspoon cinnamon

In a pie shell place sugar, flour, and salt. Mix with hands.

Just pour evaporated milk over mixture, but do not mix.

Dot with butter and cinnamon.

Heat oven to 350 degrees and bake 50 minutes.

Saturday, December 18, 2010

Breakfast #1

Baked Oatmeal

1/4 cup cooking oil
1/2 cup sugar
1 egg
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cup quick oats
1 cup milk

Beat together all ingredients with mixing spoon; pour into greased 9x13 pan.

Bake at 275 degrees for 30 minutes or until done. Serve with milk.

Saturday, December 4, 2010

Salad #4


1 can (13 0z) evapotated Milk
1 can (20 oz) crushed pineapple
1/2 cup sugar
1 package 3oz gelatin any flavor
1 package 8 oz cream cheese

Chill milk. Boil pinapple and juice with sugar slowly for 5 minutes add gelatin and stir until dissolved. Cool. Beat cream cheese with chilled milk until fluffy. Fold in pinapple and gelatin mixture. Pour into mold and chill until firm.

Thursday, November 25, 2010

vegetable #13

Baked Acorn Squash

3 acorn squash
6 tablespoons salt
1 pound pork sausage
1 teaspoon sage
bread crumbs.

Wash each squash and cut in half.
Remove strings and seeds.
Put a tablespoon of honey or syrup in each half and sprinkle with salt and sage.
Fill each cavity with pork sausage and top with bread crumbs.
Put halves in baking pan and add about 1 inch of water.
Cover and bake at 400 degrees for 40 minutes.
Remove cover and let brown.

Sunday, November 14, 2010

vegetable #12

Potato Puffs

3 cups mashed potatoes
1 cup hot milk
2 eggs, seperated
1 teaspoon parsley
1 teaspoon salt
1 1/2 teaspoon butter
1/4 cup grated cheese

Add beaten egg yolks to mashed potatoes.
Then add salt, parsley and milk and stir together.
Fold in stiffly beaten egg whites.
Drop by spoonfuls into a flat buttered baking dish, placing cakes 1 inch apart.
Greased muffin tins may also be used.
Sprinkle with grated cheese and bake at 400 degrees for 20 minutes.

Saturday, October 30, 2010

Casserole #10

Crunchy Hot Chicken Casserole

3 tablespoons butter
1/4 cup mushrooms chopped
1 tablspoons onion chopped
1 cup milk
1 cup celery, chopped
3/4 cup mayonnaise
2 teaspoons lemon juice
3/4 teaspoons salt
3 hard boiled eggs chopped
3 cups rice, cooked
2 chicken breasts, cooked and cubed
rice crispies

Melt 3 tablespoons butter. Saute mushrooms and onion until tender. Add flour and stir until smooth. Gradually add milk and stir until thickened.

Combine sauce with all remaining ingredients except butter and rice crispies. Mix well.

Turn into a buttered baking dish. Sprinkle casserole with rice krsipies. Dot with butter. Bake at 375 degrees for 30 minutes.

Thursday, October 21, 2010

Soup #9

Corn Chowder

2 slices of bacon
1/4 cup chopped onion
2 medium potato cubed
2 cups corn
1/2 cup chopped celery
1/2 teapoon salt
1/4 teaspoon pepper
2 cups chicken broth
2 tablespoon flour
2 cups milk

1. In a 3 quart saucepan fry bacon. Remove and save dripping. Crumble bacon and set aside.
2. Cook onion in bacon drippins until soft but not brown. Add potatoes, corn, celery, salt, pepper, and 1 and 1/2 cups chicken broth. Bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes.
3. Blend flour and remaining chicken broth. Add to vegetable mixture. Cook and stir until slightly thickened and bubbly. Reduce heat. Add milk. Heat thoroughly but not to boil. Top with crumbled bacon.

Monday, October 11, 2010

soup #8

Easy Ham and Bean Soup

3 cups left over ham

1/4 cup chopped onion

1/2 chopped celery

2 cups canned Great Northern Beans

small amount of parsley

left over broth

browned butter

Use ham broth and cook all ingredients for 15 minutes. Then add 4 tablespoons of browned butter and as much milk to desired. Thicken with a little flour.

Thursday, October 7, 2010

Cookie #3

Soft Molasses Cookies

1 cup oil
2 cups brown sugar
1 cup molasses
2 cups buttermilk or sour Milk
2 eggs
1 teaspoon vanilla
1 cup ginger
1/2 teaspoon salt
2 teaspoons soda
2 teaspoons cinnamon
6 cups flour

mix in order given. Bake at 400 degrees. no time given for cooking time.

Saturday, October 2, 2010

vegetable #11

Fried Egg Plant with gravy

1 large eggplant
brown sugar

Peel eggplant and slice in 3/4 inch slices. Dip each slice in flour to coat both sides. Saute in small amount of shortening until browned.

Sprinkle each slice with brown sugar.

Add milk enough to cover the browned slices. Reduce heat and simmer till milk is somewhat thickened and eggplant is soft. Salt to taste.

Wednesday, September 29, 2010

pie #5

Thick Milk Pie

3 eggs
1 cup molasses
1 cup sugar
1/2 cup flour
1 teaspoon soda
3 cups butter milk or soured milk
2 9" unbaked pie shells

Beat eggs. Add molasses.
Combine sugar, flour, and soda and add to egg mixture. Add milk. Pour into 2 unbaked pie shells.
Bake at 400 degrees for 10 minutes: then at 325 degrees for 40 to 45 minutes.

Wednesday, September 22, 2010

Cookie #2

Good Walnut Cookies

2 cups brown sugar
1 cup butter
1 cup chopped walnuts
2 eggs
2 teaspoon soda
1 teaspon cream of tarter
pinch of salt
3 1/2 cups flour

Shape into rolls. Let set overnight. Slice and bake. I suggest 350 degrees. Test for doneness.

Sunday, September 19, 2010

Casserole #9

Zucchini Casserole #1

1 large shredded zucchini
3 shredded potatoes
2 cups sausage or hamburger
salt and pepper to taste
shredded cheese
2 -3 tomatoes

Mix and put in a pan. Slice and put tomatoes on top. If desired tomatoes cand be chopped and added to mixture. Bake at 350 degr3ees for 1 hour.

Thursday, September 16, 2010

Jam and Jelly #2

Cooked Peanut Butter Spread (very popular in the resturaunts)

5 cups brown sugar
4 cups granulated sugar
1 1/3 cups molasses
4 cups water
5 lbs of peanut butter
1 quart marshallow cream

Boil sugars, molasses and water for a few minutes, then cool. Add peanut butter and marshmallow cream. Mix very well.

Wednesday, September 15, 2010

Jam and Jelly #1

Red Beet Jelly

6 cups beet juice
1/2 cup lemon juice
2 boxes sure jell
8 cups sugar
6 oz package jello, raspberry or strawberry

Combine first 3 ingredients and bring to a hard boil. Add sugar and jello and boil 8 minutes longer.

Saturday, September 11, 2010

Pickle and Relish #3

Pickled Onion Rings

8 cups sliced onion rings(about 3 pounds)
boiling water
1 cup white vinegar
1 cup sugar
2 teaspoon salt
1/2 teaspoon mustard seed

Blanch onions in boiling water for 4 minutes. Drain. Ina large saucepan, combine vinegar, sugar, salt and mustard seed. Bring to a boil. Add onions and simmer for 4 minutes. Pack into sterilized standard canning jars. Fill to 1/2 inch of top, making sure vinegar covers onions. Use proper canning instructions to can onions.

Tuesday, September 7, 2010

Bread #6

Sally Lunn (Name of the bread)

2 cups milk
1/4 shortening
1 1/2 yeast cakes. (if no yeast cakes, I think a cake is the same as 1 tablespoon of baking yeast)
3 eggs beaten
2 tablespoons sugar
2 teaspoons salt
6 cups flour

Scald milk, add sugar, salt, and shortening.
Cool to lukewarm and crumble in the yeast.
Stir in beaten eggs.
Add flour and beat throughly.
Cover and let rise until double.
Beat down and pour into greased bundt pan.
Let rise again to double the size.
Bake at 350 degrees for 45 to 50 minutes.

Sunday, September 5, 2010

meat #10

Western Hash

2 lb hamburger
1 cup pork and beans
1 cup ketchup
4 cups mixed vegetables
4 tablespoons mustard
1/4 cup brown sugar

Brown beef. Stir in rest of ingredients and heat throughly.

Thursday, September 2, 2010

Casserole #8

Noodle Ring

4 cups cooked noodles
1/4 cup melted butter
3 eggs seperated
1 teaspoon worcestershire sauce

Stir melted butter into cooked noodles.
Add well-beaten egg yolks and worcestershire sauce.
Fold in stiffly beaten egg whites.
Place nooldes in greased ring mold.(might try a bundt pan)
Set mold in a pan of hot water and take at 350 degrees for 35 minutes.
Unmold into a large platter and fill center with creamed peas or chicken.

Wednesday, September 1, 2010

Candy #4

Vinegar Candy

2 cups sugar
1/2 cup vinegar
2 tablespoons butter

Combine ingredients and cook until mixture is brittle when dropped in cold water (270 degrees)
Pour onto buttered plates.
Mark into squares while warm or roll into small balls.
This is an excellant hard candy.

Friday, August 27, 2010

vegetable #10

Mashed Sweet Potatoes

6 sweet potatoes
1 cup crushed pineapple
1/4 cup chopped walnuts
1 teaspoon salt
2 tablespoons butter
juice of 1 orange

Bake the sweet potatoes whole until soft.
Cut a slice off, on side of each potato, and scoop out the center with a spoon.
Mash te potatoes and add other ingredients, mixing well.
Refill the shells with the mixture.

Tuesday, August 24, 2010

casserole #7

Macaroni Loaf

4 cups cooked macaroni
2/3 cup grated cheese
2 cups canned tomatoes
2 tablespoons minced celery
2 eggs
1/2 cup bread crumbs
2 tablespoons onion
1 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients together.
Place in grease loaf pan.
Bake at 350 degrees for 35 to 40 minutes.
Take at of pan and serve with either creamed dried beef or mushrooms, cheese or tomato sauce.

Monday, August 23, 2010

dessert #25

Pear Betty

1 quart canned pears
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
juice of 1 lemon
2 cups soft bread crumbs
2 tablespoons melted butter

Drain juice from pears and slice them in lengthwise pieces.
Mix together sugar and spices.
Add sugar mixture and lemon juice to pears.
Add melted butter to bread crumbs and blend together.
Place a layer of butttered crumbs in the bottom of greased baking dish.
Add a layer of the pear mixture.
Repeat layers until bread crumbs are on top.
Bake at 350 degrees for 25 to 30 minutes.
Serve with whipped cream or just cream.

Dessert #24

Cherry Moos

1 quart seeded sour cherries
2 quarts water
2/3 cups sugar
5 tablespoons flour
1 cup cream

Add water to cherries and cook unitl soft.
Add half the sugar to cherries.
Combine rest of sugar with flouraned add cream to make paste.
Add paste to cherries and cook until thickened, stirring constantly.
Serve warm or cold.

Dessert #23

Berry Sturm

1 quart berries( raspberries, blackberry, and or blueberry, or any other)
3/4 cup sugar
12 slices of day old bread
1 pint cream

Mash fruit and add sugar.
Cut bread into cubes and add to berries.
Let stand 10 minutes.
Add the cream.

Sunday, August 22, 2010

Dessert #22

Apple Fritters

1 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg beaten
1/2 cup milk plus 1 tablespoon
1 1/2 cups apples chopped

Mix dry ingredients.
beat egg and add milk.
pour into dry ingredients.
Stir until batter is smooth.
Skin and dice apples.
Add Apples to bater and blend together.
Drop by spoonfuls int deep hot fat 370 to 375 degrees.
Fry until a golden brown on all sides.

Dessert #21

Maple Apples

6 apples
1 cup maple syrup(Or any other syrup that you have)
1 1/2 cup water

Wash, skin and core apples.
Combine water and syrup and bring to a boil.
Add apples and simmer until tender.
Turn frequently to insure even cooking.
When apples are done, remove from pan and continue to cook syrup until thickened.
pour syrup over apples.
Serve with cream.

Saturday, August 21, 2010

Dessert #20

Apple Crunch

1 quart sliced apples
1 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
1/8 teaspoon salt

for topping:
3/4 cup oatmeal
3/4 cup brown sugar
1/4 cup melted butter
1/4 teaspoon baking soda

Skin and slice apples.
Combine sugar, salt, cinnamon, and flour and sprinkle over apples.
Put apples in bottom of greased baking dish.
Combine, brown sugar, and soda.
Add melted butter and rub into oatmeal mixture to make crumbs.
Place crumbs on top of apples, patting them down evenly
Bake at 375 degrees for 40 minutes.
Serve with cream or whipped cream.

Dessert #19

Apple Crisp

8 baking apples
1 cup brown sugar
1 teaspoon cinnamon
3/4 cup flour
1/2 cup butter
1/2 cup water

Wash, skin and core apples.
Cut apples to get 3 to four slices.
Put sliced apples in bottom of buttered baking dish.
Add water.
Combine sugar, cinnamon and flour and rubr butter into mixture to make crumbs.
Spread crumbs over top of apples, patting them down evenly.
Bake at 375 degrees for approximately 40 minutes. Leave uncovered.
Serve with cream.

Friday, August 20, 2010

Dessert #18

Cinnamon Apples

4 tart apples, sliced
1 cup sugar
1/2 cup water
1/2 pound red cinnamon candy

Skin and slice apples into thin slices.
Combine sugar, water, and candy to make syrup.
Bring to boil and when sugar and candy is dissolved, add sliced apples.
Cook into apples are soft.

Dessert #17

Caramel Apples

6 Red Apples
1 cup brown sugar
1/2 cup water
1 tablespoon corn starch
1/8 teaspoon salt
1 tablespoon butter
1 cup milk
1/2 teaspoon vanilla

Wash and skin apples. Cut off top 1/3 of apple. Leave the apple whole.
Remove core and cook in syrup made of sugar and water.(could bake or Pot cook)
When apples are tender, remove to serving dish.
Combine cornstarch and milk to make a smooth paste.
Bring cornstarch to boiling point and then add syrup in which apples where cooked.
Cook for 10 minutes.
Remove from heat and add butter, salt and vanilla.
Pour over apples and serve.

Friday, August 13, 2010

Dessert #16

Apple Brown Betty

3 cups apples diced
1 1/2 cups bread crumbs
2/3 cups brown sugar
1/4 cup butter, melted
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons lemon juice
1/3 cup water

Add melted butter to brown crumbs.
Combine apples, sugar, salt, and cinnamon.
Place a layer of buttered bread crumbs on bottom of greased casserole dish.
Add layer of pples and another of crumbs.
Continue with layers until done. Have crumbs on top.
Combine lemon juice and water and pour over mixture.
Bake at 350 degree for 1 hour.

Thursday, August 12, 2010

Dessert #15

Baked Apples

6 large apples
1 tablespoon butter
6 tablespoons sugar
1 teaspoon cinnamon
1/2 cup water
1/2 cup corn syrup

Wash and skin the apples. Remove top third of apple and then core the apple leaving the apple whole.
Place apples in a flat baking dish, with the removed side up.
Mix together sugar and cinnamon.
In the center of each apples 1 teaspoon of butter and 1 tablespoon of the cinnamon sugar mixture.
Combine water and syrup and pour over apples.
Bake at 350 degrees for 45 minutes.
Baste occasionaly to keep juicy and to glaze.

Wednesday, August 11, 2010

Dessert #14

Apple Sponge Pudding

6 medium sized apples
2 eggs, seperated
1 cup sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup water
1 teaspoon vanilla
2 tablespoons butter
2 cups brown sugar

Wash, skin and slice apples.
To make batter, beat egg yolks and add sugar.
Mix dry ingredients and add water and flavorings.
Fold in stiffly eaten egg whites.
Melt butter and brown sugar in bottom of large, flat baking dish.
Add sliced apples.
Pour batter over top of apples.
Bake at 350 degrees for 45 minutes.
Turn upside down to serve.

Monday, August 9, 2010

vegetable #9

Baked Tomato

3 cups canned or fresh tomatoes
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1/4 cup grated cheese
1 cup bread crumbs

Place tomatoes in a greased baking dish.
Add sugar, salt, and pepper.
Melt butter and rub into bread crumbs.
Sprinkl crumbs on top of tomatoes and then add grated cheese.
Bake at 350 degrees for 35 minutes. Add grated cheese durning last 10 minutes of cooking.

Tuesday, July 27, 2010

cookie #1

Walnut Kisses

1 pound walnuts finally chopped
2 cups sugar
5 tablespoons flour
6 egg whites
1 teaspoon vanilla

Beat egg whites until stiff but not dry.
Gradully add sugar and continue to beat until well blended.
Sift flour lightly over beaten whites and fold in with a wire whisk.
Add vanilla and nuts and blend into mixture.
Drop by teaspoons onto greased baking sheets and 2 inches apart.
Bake at 325 degrees for about 10 minutes.
Remove from pan at once.

Saturday, July 24, 2010

Drink #8

Vegetable Broth

4 cups chopped celery
3 cups carrots, chopped
2 cups spinach, chopped
1 cup parsley, chopped
2 quarts cold water
1 teaspoon salt

Mix chopped vegetables and add water or salt.
Bring to boiling and remove from heat and let stand 30 minutes.
Strain and chill.
Serve as an appetizer.

drink #7


6 lemons
1 1/2 cups sugar
2 1/2 quarts water

Slice lemons in thin rings and place in porcelain or enamel container.
Add sugar and pound with a wooden mallet to extract juice.
Let stand 20 minutes and then add cold water and ice cubes.
Stir until well blended.

Drink #6

Spiced Punch

1 1/2 cups sugar
2 cups water
1 teaspoon whole cloves
1 stick cinnamon
1 quart orange juice
2 cups lemon juice
2 cups grapefruit juice
2 cups pineapple juice

Simmer sugar, water and spices together for 10 minutes.
Strain and cool.
Add fruit juices.
Add Ice when serving.

Drink #5

Blackberry or Currant Cordial

2 quarts blackberries or currants
1 quart weak vinegar
2 cups sugar to each pint of juice

Clean and wash berries or currants.
Drain and pour the vinegar over them.
Let stand 24 hours.
Strain through sieve or colander.
Add sugar to juice and stir until dissolved.
Boil for 30 minutes and then pour in bottles and seal.
When serving as a drink, dilute to suite taste.

Friday, July 16, 2010

Dessert #13

Pineapple Sherbert

1 can crushed pineapple (9 oz)
2 cups buttermilk
1 cup sugar
1 1/2 teaspoons gelatin
2 tablespoons hot water
1 egg white
1 teaspoon vanilla

Dissolve gelatin in hot water.
Combine sugar and pineapple.
Add buttermilk slowly and stir until well blended. Add Vanilla.
Add dissolved gelatin and blend well into mixture.
Pour into freezing tray and freeze until firm.
Remove from tray and break into tiny pieces with a wooden spoon.
Beat with mixer until smooth.
Add stiffly beaten egg whites and return to freezer to finish freezing.

Dessert #12

1 cup condensed milk
1 cup cold water
2 cups whipping cream
1/4 teasoon salt
1 teaspoon vanilla or bannana extract

Dilute milk with water.
Add flavor and salt.
Fold mixture into whipped cream and pour into tray.
Freeze for 1 hour, remove from tray and beat until smooth.
Return to tray and freeze until firm.

Dessert #11

Honey Refigerator Ice Cream

3/4 cup honey
3 eggs well beaten
1/4 teaspoon salt
2 cups whipping cream
1 teaspoon vanilla

Heat oney to boiling point ans slowly add to well beaten eggs.
Add salt.
Beat with rotary beater or electric mixer until thick.
Cool and add whipped cream and vanilla.
Pour into 2 freezing trays and freeze.
Stir once during freezing.

Dessert #10

Orange Ice

1 cup orange juice
1 1/2 cups water
3/4 cup sugar
1/2 cup corn syrup
1 teaspoon grated orange peel
1 tablespoon lemon juice

Combine syrup, sugar, water and gated orange peel.
Place over low heat and stir until sugar is dissolved.
Bring to a boil and cook for 5 minutes without stiring. Cool.
Add orange and lemon juice. Mix well.
You can use a icecream freezer or freeze in a refrigerator.
If you use a refrigerator do this.
Freeze in a freezing tray.
Remove from a tray and break up with a wooden spoon.
Whip the mixture is a thick mush with not hard lumps.
Return to the refrigerator to complete the freezing.

Tuesday, July 13, 2010

dessert #9

Maple Mousse

1 1/2 teaspoons plain getatin
1/4 cup cold water
1/2 boiling maple syrup(or any syrup if you don't have maple syrup)
1 cup whipping cream
1/2 teaspoon vanilla
1/8 teaspoon salt

Dissolve gelatin in cold water and sit for 5 minutes.
Slowly add hot maple syrup to gelatin. Stir until smooth.
Cool and add whipped cream, salt, and vanilla.
Pour into freezing tray and set the control for fastest freezing.
Do not stir during freezing.


Sunday, July 11, 2010

Salad #3

Beet and Apple Salad

2 cups cooked beets, diced
2 cups raw apples, diced
2 hard cooked eggs, diced
1/2 cup salad dressing
1/4 cups chopped nuts

Mix together lightly the beets, apples, and eggs.
Add salad dressing and garnish with nuts and parsley.

Friday, July 9, 2010

vegetable #8

Corn Pudding

2 cups grated corn
2 eggs
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sugar
2 tablespoons butter
1 tablespoon flour
1 cup milk

Grate corn and add salt, sugar, pepper, flour and melted butter.
Add beaten eggs and milk.
Pour into a greased baking dish and bake at 350 degrees for 35 minutes.

Sunday, July 4, 2010

meat #9

Meat Loaf

1.5 pound hamburger
1 cup soft bread crumbs
1 cup milk or tomato juice
1 medium onion minced
1 or 2 eggs beaten
1 teaspoon salt
1/8 teaspoon pepper
6 strips of bacon

Soak crumbs in milk or tomato juice and add beaten egg.
Add meat, onion, and seasoning.
Form into a loaf and place in baking dish; Then put stips of bacon on top of loaf.
Bake at 375 degrees for 1 hour.

Thursday, July 1, 2010

Meat #8

Meat Balls In Tomato Sauce

1 pound of hamburger
1 cup bread crumbs
1 or 2 eggs
1 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 quart tomato juice

Mix ingedients well, except tomato juice.
Shape into balls 1.25 inches wide.
Drop into boiling tomato juice.
Simmer for approximately 1.5 hours.

Makes 8 meat balls.

Friday, June 18, 2010


I have so many recipes to go through. I would like to put up the type of recipes that people are looking for. In the comments put down the type of recipes you would like to see. I will strive to put those recipes down first. Have a great day cooking and eating.

Thursday, June 17, 2010

drink #4

Red Lemonade

1 cup light corn syrup
1/2 cup lemon juice
1/4 cup cherry juice
1 quart very cold water
1/8 teaspoon red food coloring

Combine syrup and fruit juices.
Stir until well blended.
Add water and red food coloring.
Mix all together.

Friday, June 11, 2010

dessert #8

Cracker Pudding

4 cups milk
2 eggs, seperated
1/2 cup milk
2 cups course cracker crumbs
1 cup coconut
1 teaspoon vanilla

Scald milk in top of double boiler. Beat egg yolks and add sugar.
Add this mixture gradually to scalded milk. Stir constantly.
Allow to cook for one minute and then add cracker crumbs and coconut.
Stir until cracker crumbs are soft and mixture is thick.
Remove from heat and add vanilla.
Pour into buttered baking dish.
Spread with meringue made by beating 3 tablespoons of sugar into stiffly beaton egg whites.
Bake at 350 degrees until meringue is a golden brown.

Sunday, June 6, 2010

Pickle and Relish #2

Beet Relish

1 quart beets, cooked
1/2 cup grated horseradish
1 cup sugar
1 quart vinegar
1 teaspoon salt

Chop beets very fine.
Combine sugar, salt, vinegar, and horseradish.
Mix with beets.
This maybe brought to a boil and then canned, or it maybe kept in a cool place and eaten immediately.

Chopped onions and green peppers maybe added to relish.

Saturday, May 29, 2010

Drink #3

Orange and Lemon Delight

9 oranges
4 lemons
3 cups sugar
2 cups water

Combine sugar and water and boil 2 minutes together. cool.
Squeeze oranges and lemons.
Add cool sugar syrup and mix thoroughly.
Can be kept for some time in refrigerator and used as desired.
Dilute to taste.
Makes 2 quarts.

Monday, May 24, 2010

Drink #2

Fruit Punch (with tea base)

1 1/2 cups sugar
1 cup water
1/8 teaspoon salt
1 1/2 cup strong tea
1 1/2 cups lemon juice
2 cups orange juice
1 quart ginger ale
mint leaves

Combine sugar and water and cook heat for 1 minute(sugar is dissolved).
Cool syrup and pour over ice.
To make tea infusion, add 3 tablespoons of tea to 1/2 cups water.
Add the fruit juices, tea and salt and mix well.
Add ginger ale just before serving.
Place a sprig of mint in eash glass as it is served.

Serves 12.

Saturday, May 22, 2010

Pickle and Relish #1

Barbecue Relish

8 ripe Tomaotes
6 green peppers
6 onions
8 tart apples
6 red apples
1 pint vinegar
2 cups sugar
1/2 teaspoons cloves
1 teaspoon cinnamon
1 tablespoon salt

Grind vegatables and apples through a coarse blade of food grinder.

Combine sugar, salt, spices and vinegar.

Pour liquid over mixture and cook slowly for 20 minutes.

Pack into jars and seal.

This is a recipe for canning. If you want a smaller amount, then you can you use the recipe as a guide to make your relish. Enjoy it very much.

Wednesday, May 19, 2010

meat #7

Barbecued Hamburger

2 pounds hamburger
1 onion
1/2 cup catsup
2 tablespoons brown sugar
2 tablespoons vinegar
2 teaspoons mustard, prepared
1 teaspoon worcestershire sauce
1 teaspoon salt

Cook burger and onion until it is cooked.
Stir until smooth all ingredients.
Simmer about 20 minutes.
Serve burger and sauce on hamburger rolls

Tuesday, May 18, 2010

Bread #5

Butterscotch Rolls

2 1/2 cups white flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
5 tablespoons shortening
1/2 cup milk
1 egg well beaten

for bottom of tins:
1/2 cup melted butter
1/4 cup brown sugar

Put 1 teaspoon of melted butter and 1 teaspoon brown sugar in the bottom of each muffin tin.

Mix flour, baking powder, salt, and sugar together.
Cut in shortening and blend well.
Add beaten egg to milk and pour into flour mixture.
Mix together and turn out on floured surface, knead 20 strokes.
Roll in oblong shape 1/4 inch thick.
Spread in remainder of the melted butter and sprinkle with brown sugar.
Roll like a jelly roll.
Slice in Pieces 1/2 inch thick and place in muffin tins.
Bake at 400 degrees for 20 to 30 minutes.

Makes 24 rolls.

Sunday, May 16, 2010

dessert #7

Old-Fashioned Ginger Cookies

2 cups shortening
3 cups sorghum molasses(could be just molasses)
1 cup sugar
8 to 10 cups flour(try 8 cups add more if necessary. Some cooks eyeball ingredients)
1 teaspoon salt
3 tablespoons soda
1 tablespoon ginger
1 tablespoon cinnamon
1 1/2 cupps buttermilk

Heat molasses and sugar together.
When sugar is dissolved, add shortening and stir until it is melted.
Remove from heat. Cool to lukewarm.
Mix flour, salt, soda, and spices together.
Add dry ingredients alternately with buttermilk.
Stir until a medium soft ball is formed.
Work dough with hands for 5 minutes.
Let chill in refrigerator for several hours.
Turn dough onto slightly floured surface and roll 1/4 inch thick.
Cut with round cookie cutter.
Glaze with a beaten egg.
Place 1 inch apart on greased cookie sheet.
This is a soft chewie cookie.

Tuesday, May 11, 2010

meat #6

Ham Loaf

1 pound fresh ground pork
1 pound fresh ground ham
1 cup bread crumbs
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 cup milk

mix all the ingredients together. Shape in a loaf, dust with flour and place in baking pan. Bake at 350 degrees for 1.2 to 2 hours. At the end of 1 hour pour over the loaf either 1 cup of tomato sauce or sauce


3/4 cup brown sugar
1 teaspoon mustard
1/2 cup water
1/2 cup vinegar

Mix and bring to a boil, and pour over the loaf.

serves 8

Saturday, May 8, 2010

Vegetable #7

Green Beans with Browned Butter

16 0z package frozen green beans(could be canned or fresh if that is what you have)
4 tablespoons butter (This is what we use for this amount of Beans, Could increase if you desire)

Cook green beans until they are soft. When green beans are close to being done brown butter in a sauce pan. Drain grean beans and pour browned butter onto grean beans.

note. My son turned down all desserts to eat the grean beans this way.

Tuesday, May 4, 2010

Meat #5

Scalloped Potatoes and Beef

3/4 lb ground beef
1.5 teaspoon salt
2 tablespoons flour
2 cups potoatoes, thinly sliced
1 teaspoon onion, chopped
1 tablespon butter
1.5 cup milk

Brown beef and onion. Melt butter and blend in flour and salt. Add milk and cook until thickened, stirring constantly. Place alternate layers of liced pototatoes, beef and sauce into a greased baking dish. Cover and bake in a moderate oven( 350 degrees ) for 50-60 minutes. If desired remove cover and brown under broiler for about 5 minutes.

Saturday, May 1, 2010

dessert #6

Rhubarb Shortcake

1 cup buttermilk
2 cup flour
pinch of salt
1 teaspoon baking soda
1 teaspoon vanilla
1.5 cup up rhubarb
1.5 cup brown sugar
1/2 cup shortening
1 egg, beaton


1/4 cup white sugar
1/2 cup nuts
1 teaspoon cinnamon

beat well except rhubarb. add rhubarb and put in greased and floured pan. Combine topping ingrediants and sprinkle on top of cake. Bake at 350 degrees for 25 minutes.

Friday, April 23, 2010

vegetable #6

Creamed potatoes

6 medium potatoes, peeled and cut into 1/2 cubes
1 teaspoon salt
1/4 teaspoon pepper
fresh parsley, minced
3 tablespoons butter
1/4 cup flour
2 cups milk

Place pototoes in a saucepan and cover with water. Bring to a boil. Reduce heat: cover and cook for 15-20 minutes or until tender. Meanwhile in another saucepan melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir until thickened. Drain potatoes and place in serving bowl. Add cream sauce and toss gently. Sprinkle with paprika and parsley. Yeld : 6 servings.

Thursday, April 15, 2010

pie #4

Velvety Custard Pie

4 eggs, slighly beaten
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 cup milk , scalded
1 9"unbaked pie shell

Thoroughly mix eggs, sugar, salt and vanilla. slowly sir in hot milk. at once pour into unbaked pie shell. Sprinkle with nutmeg/ or cinnamon. bake at 475 degrees for 5 minutes. reduce heat to 425 degrees for 10 minutes. cool on rack.

Sunday, April 4, 2010

bread #4

Tasty Pancakes

2 eggs beaten
1 tsp soda
2 tsp baking powder
1 tsp salt
4 tablespoons butter melted
1 cup buttermilk, or sourmilk(this used to be the standard for using up old milk)
2 1/4 cup flour
2 tsp sugar

beat eggs and add milk. stir well, and add the rest of the ingredients. Avoid overmixing- they will turn out fluffier. Cook on a hot pan. enjoy.

Friday, March 26, 2010

salad #2

Broccoli-Cauliflower Salad

1 head cauliflower cut up
1/2 pound shredded cheese
1 head broccoli cut up
8 slices of bacon fried and crumbled


1 cup salad dressing
1/2 teaspoon salt
1 cup sour cream
1/4 package dry hidden valley ranch dressing
1/2 cup sugar

Break appart cauliflower and broccoli. Fry bacon and break into small pieces. Misx together with dressing.

Thursday, March 18, 2010

Give comments for desired recipes

I know what I like to eat and cook. But that is not what everyone likes. If you have a recipes that you like, I will search for it in the amish recipes.

I hope to hear from everyone about what you want.

Please pass the url for this site to all of your friends.

Wednesday, March 10, 2010

Vegetable #5

Green Beans with Cream sauce

1 1/2 quarts green beans/this is raw beans not sure what prepared amount is. 1 inch lengths.
3 tablespoons butter
2 tablespoons flour
2 cups water
1 1/2 teaspoons salt
1 cup half and half

Beans should be 1 inch in length when prepared. melt butter in a saucepan and add flour. when flour is slightly browned, add beans and water. stir occasionaly during cooking. cook until tender and add salt. just before serving add cream. There should be very little water on beans after cooking. serves six.

Sunday, February 28, 2010

meat #4

Meat pie

1 1/2 cups leftover meat
3 tablespoons flour
1/4 cup broth
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoon grated onion
1/3 cup chopped pepper

add flour to broth and stir until blended
add milk and cook until thickened
add salt, minced onion, and green peppers
stir meat into gravy and pour into pastry lined dish
cover top with pastry
bake at 425 degrees for 25 minutes.

serves 6

Sunday, February 14, 2010

casserole #6

Old-fashioned Hash

3 cups left over meat
1 cup mashed potatoes
1 medium sized onion
1 1/2 teaspoon salt
1 1/2 cups milk
1/2 cup bread crumbs

grind meat and onion in a food chopper. add mashed potatoes, salt, and milk. Mix well. Place in casserole dish and sprinkle crumbs over top. bake at 350 degrees for 30 minutes. serves 6

Saturday, February 6, 2010

vegetable #4

Corn Pudding

2 cups grated corn
2 eggs
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sugar
2 tablespoons butter
1 tablespoon flour
1 cup milk

grate or crush corn and add salt sugar, pepper, flour and melted butter. add beaten eggs and milk. pour into a greased baking dish and bake at 350 degrees for 35 minutes. serves 6.

Wednesday, January 27, 2010

candy #3

Butterscotch Caramels

3 cups brown sugar
1/4 lb butter
1 teaspoon lemon juice or vanilla
1/2 cup water

combine ingrediants except flavoring in a heavy saucepan. Place over low heat and stir until sugar is dissolved.

Increase heat and stir constantly.

Cook until candy forms a firm ball when dropped into cold water. (246 degrees). add flavoring and pour into flat greased pan. cool slightly and make into 1 inch squares.

Friday, January 22, 2010

dessert #5

Maple Apples

6 tart apples
1 cup maple syrup
1 1/2 cups water

Wash, pare, and core apples. Leave whole. Combine water and syrup and bring to a boil. Add apples and simmer until tender. Turn frequentlyu to insure even cooking. When apples are done, remove from pan and continue to cook syrup until thickened. Pour syrup over apples. Serve warm or cold with cream or ice cream.

Sunday, January 17, 2010

Soup #7

Cheesy Broccoli soup

1/4 cup chopped onion
1 tbsp butter
1 1/2 cup milk
3/4 pound velveeta cheese cubed
1 (10 ounces) frozen broccoli
dash of pepper

In a 2 quart sauce pan, saute onion in butter until tender. Add remaining ingrediets, stir over low heat until cheese spread is melted and mixture is hot. Top each searving with toasted almonds, if desired. Makes almost 5 servings.

Sunday, January 3, 2010

Soup #6

Chili - one of many I will probably post

1 lb hamburger
1/2 c brown sugar
2 tbsp yellow mustard
1 med onion chopped
2 14-oz cans of kidney beans
1 pint of tomato juice
1/2 ts salt
1/4 tsp pepper
2 tsp chili pepper

brown first four ingredients together. add everything else and simmer for 1 hour.