Faceromance

Turnip Casserole (Riewe Schales)

1 1/2 cups grated turnip
1 1/2 cups grated potato
3/4 cup milk
1/2 cup low fat yogurt
1/2 cup whole grain bread crumbs
1/4 cup sunflower, olive or safflower oil
2 medium onions, chopped
1 tablespoon dried parsley
1/2 teaspoon ground black pepper

Preheat oven to 375 degrees F.

Thoroughly mix all the ingredients, except the bread crumbs, in
a large bowl.
Pour the mixture into a lightly greased shallow
casserole.
Scatter the bread crumbs over the top.
Bake for 40
minutes.

Serve immediately.
Yields 5 servings.

Variation
Fry the bread crumbs in a small amount of oil, before scattering
them over the top of the dish.

Waldorf Salad

3 Golden Delicious Apples, chopped
3 Red Delicious apples, chopped
1 (20 ounce) can pineapple chunks or tidbits,
drained, reserve juice
2/3 cup granulated sugar
2 tablespoon cornstarch
Dash of salt
Small amount of chopped celery
White grapes, as many as you like
Chopped English walnuts
1/2 cup coconut

Put 1 cup pineapple juice, sugar, cornstarch and salt into a
saucepan.
Cook, stirring constantly until thickened.
Set aside to
cool.

Mix fruit and remaining ingredients together.
Pour cooled
dressing over fruit.
Refrigerate.

Yum-a-Setta

This is a good recipe for a potluck dinner or reunion.

2 pounds hamburger
Salt and pepper, to taste
2 tablespoons brown sugar
1/4 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 (16 ounce) package egg noodles
1 (8 ounce) package processed cheese
such as Kraft or
VelveetaÂ;

Brown hamburger with salt, pepper, brown sugar and onion.
Add
tomato soup.
Cook egg noodles according to package directions.
Drain.
Add cream of chicken soup.
Layer hamburger mixture and
noodle mixture in a 13 x 9-inch casserole with processed cheese
between layers.
Bake at 350 degrees F for 30 minutes.

Sugar Cream Pie

3/4 cup granulated sugar
1/8 teaspoon salt
2 1/2 cups half-and-half
1/4 cup brown sugar
1/4 cup cornstarch
1/2 cup butter
1 teaspoon vanilla extract
1 (9-inch) lightly baked pie crust (recipe follows)
1/8 teaspoon ground cinnamon

Preheat oven to 325 degrees F.

In medium saucepan, combine granulated sugar, salt and
half-and-half.
Bring to boil, stirring occasionally.

Meanwhile, in another saucepan, combine brown sugar and
cornstarch.
Gradually whisk in half-and-half mixture.
Add butter.
Cook mixture over medium heat, whisking constantly, for 5 minutes,
or until boiling and thickened.
Simmer 1 minute.
Stir in vanilla
extract.

Pour mixture into prepared pie crust; sprinkle with cinnamon.
Bake 20 minutes or until top of pie is golden.

Place on wire rack.
Pie filling will be very loose, but will
thicken on cooling.
Cool completely before slicing.
Makes 10
servings.

Pie Crust
3 cups flour
1 1/3 cups Crisco
1 teaspoon salt
1/3 cup ice water
1 egg
1 teaspoon vinegar

Use your fingers to crumble flour and shortening before adding
other ingredients.
Roll out crust on top of wax paper so it can be
easily lifted and laid into ungreased pie plate.

If making ahead, freeze and then thaw before baking.

Wet Bottom Shoo Fly Pie

Makes two 9-inch pies.

Crumb Mixture
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1 cup brown sugar

Bottom
1 cup hot water
1 cup brown sugar
1 cup molasses
1 teaspoon baking soda dissolved in 1 teaspoon vinegar

Mix crumb mixture ingredients together.
Blend bottom ingredients
together.
Line 2 pie pans evenly with liquid, and cover with
crumbs.
Bake at 425 degrees F for 15 minutes, and then at 350
degrees F until done.

Simple Dressing (Amish)

1 whole loaf of bread
4 tablespoons chopped celery
1 medium onion
1/2 teaspoon poultry seasoning
Salt and pepper, to taste
2 tablespoons butter
3 cups chicken broth
3 eggs, well beaten

Toast bread, then cut into cubes.

Combine celery, onion, and seasonings.
Bring broth to a boil and
add to bread and celery.
Add eggs last and stir well.
Put into
casserole dish and bake for 1 hour at 350 degrees F.

White Dropped Amish Church Sugar Cookies

1 1/2 cups margarine
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon grated nutmeg
1 teaspoon salt
1 cup sour cream
Sugar and raisins (for garnish)

Preheat oven to 375 degrees F.

In a large mixer bowl, cream together the margarine and sugar
for 3 minutes.
Add the eggs and extracts and beat until well
combined.

In a large mixing bowl, whisk together the flour, baking powder,
baking soda, nutmeg and salt.
Add to creamed mixture and combine
until mixture is moistened.
Stir in sour cream by hand and blend
well.
Using a tablespoon, drop the dough onto a parchment-lined or
nonstick baking sheet.
Top each with sugar and one to three
raisins.
Bake for 10 to 12 minutes or until the bottoms are lightly
browned.
Remove the cookies to a rack to cool.
Store in airtight
containers or freeze.

Makes 6 dozen cookies.

Pickled Pigs’ Feet (Souse)

4 pigs’ feet
1 cup chopped pickles
2 cups vinegar
2 cups stock
2 tablespoons salt
1 tablespoon whole cloves
1/2 teaspoon black pepper
1 tablespoon broken cinnamon stick

Scrape and clean feet well and put on to boil in enough salt
water to cover.
Simmer for approximately 4 hours or until meat
separates from bones.

Mix stock in which meat was cooked with vinegar, salt, pepper
and spices.
Bring to the boiling point, and hold for 30
minutes.

Strain liquid to remove spices.

Place pieces of meat and chopped pickle in a flat dish or stone
jar and pour the sour liquid over it.
Chill in refrigerator until
perfectly cold.
Slice and serve.

Red Beet Eggs

4 cups white vinegar
2 cups granulated sugar
2 teaspoons salt
2 dozen hard-boiled eggs (shelled)
2 large cans red beets with juice

In saucepan bring the vinegar, beet juice, sugar and salt to
boiling.
Remove from heat; add eggs and beets.

When cool, place in a container and refrigerate.
Leave in
refrigerator for two hours before eating.

Eggs get better the longer they sit in juice, although they will
start to get rubbery after a week.

Salt Rising Bread

2 1/2 cups potatoes, sliced
2 tablespoons cornmeal
1 1/2 tablespoons salt
1 quart boiling water
1 1/2 teaspoons granulated sugar
1 teaspoon baking soda
1 cup warm milk
1 tablespoon shortening, melted
11 cups flour

Sprinkle 1 tablespoon salt and the cornmeal over potatoes.
Add
boiling water and stir until salt has dissolved.
Cover and keep
warm from noon to the following morning.

Drain off liquid into a large bowl.
Add the baking soda, 1 1/2
teaspoons sugar and 5 cups flour to the liquid.
Stir until
ingredients are well blended.
This sponge should be the consistency
of cake batter.
Set mixture in a warm place, and let rise until
light and full of bubbles.
This requires about 1 1/2 hours.

Scald milk and cool to lukewarm.
Add shortening.
Add milk and
remaining flour to sponge.
Knead for 10 to 12 minutes and shape
into loaves.
Makes 3 medium-size loaves.
Let rise until light -
about 1 1/2 hours.

Bake at 350 degrees F for 1 hour.