Sweet and Sour Sauerkraut Salad
1 large can sauerkraut, drained
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup vinegar
1/2 cup vegetable oil
1 1/4 cups granulated sugar
Mix together the sauerkraut, celery, green pepper and onion. Then add the vinegar, oil and sugar. If the mixture seems too dry, add more vinegar and oil.
Make this in the morning because it must be refrigerated 8 hours to let the flavors mix before serving.
Sweet and Sour Dressing
This is excellent over cole slaw.
1 1/2 cups salad dressing
3/4 cup vinegar
1 1/2 teaspoons pepper
1 1/2 cups vegetable oil
2 1/4 cups granulated sugar
1 1/2 teaspoons celery seed
1/4 cup mustard
1 or 2 chopped onions
Blend all the ingredients together and refrigerate .
Scalloped Corn
1 can creamed corn
2 eggs, beaten
2 tablespoons granulated sugar
2 tablespoons butter
1 cup milk
2 tablespoons cornstarch
Mix cornstarch with milk. Warm milk mixture with butter. Mix beaten eggs and sugar with corn. Add milk mixture. Put into greased casserole dish. Bake at 350 degrees F for 45 minutes.
Sauerkraut Salad
1 large can sauerkraut
1 cup chopped celery
1 can pimento, diced
1/3 cup vegetable oil
1 cup granulated sugar
1 large bell pepper
1 onion, chopped
1/3 cup vinegar
2/3 cup water
Rinse and drain sauerkraut. Mix with remaining vegetables.
Mix vinegar, oil, water and sugar in saucepan; heat to boiling . Pour over vegetables, mix well and store in refrigerator overnight.
Sandwich Spread
2 red bell peppers
2 green bell peppers
2 yellow bell peppers
6 green tomatoes
6 cucumbers
6 carrots
1/2 cup salt
2 cups vinegar
4 cups granulated sugar
3/4 cup all-purpose flour
1 cup mustard
Grind all vegetables. Add salt and water to barely cover. Let stand overnight.
Drain well; add sugar and vinegar. Boil 25 minutes. Add flour and mustard; boil 10 minutes. Pour into 6 pint jars; process 10 minutes.
Raspberry Cream Pies
2 baked 9-inch pie crusts
Raspberry Filling
1 cup water
1/2 cup granulated sugar
1 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
1/4 teaspoon lemon juice
1 (3 ounce) box raspberry Jell-O
3 cups fresh raspberries
Vanilla Filling
3 cups milk, scalded
1/2 cup cornstarch
1 1/3 cups granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3 egg yolks
1 cup milk
Raspberry Filling: Heat the 1 cup water and sugar. Mix the cornstarch, salt, 1/4 cup water and lemon juice. Add to water-sugar mixture. Boil until mixture is clear. Add Jell-O and stir to dissolve. Add raspberries and let cool.
Vanilla Filling: Place 3 cups milk in kettle. Heat to scalding.
Mix cornstarch, sugar, salt, vanilla, egg yolks and 1 cup milk. Slowly blend into hot milk, stirring constantly until thick. Cool.
Pour 2 cups Vanilla Filling into each pie shell. Place 2 cups Raspberry Filling on top of Vanilla Filling.
Serve topped with whipped cream.
Shoo Fly Pies
Crumb Mixture
2 cups all-purpose flour
3/4 cup brown sugar
1/3 cup margarine
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Syrup Mixture
1 cup molasses
1/2 cup brown sugar
2 eggs
1 cup hot water
1 teaspoon baking soda, dissolved in the hot water
2 unbaked 8-inch pie crusts
Mix crumb ingredients together until crumbs are formed.
In separate bowl, mix syrup ingredients together. Pour 1/2 of syrup into each pie shell, then top each with crumbs, using 1/2 on each. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 50 more minutes. Cool completely before cutting.
Traditional Amish Potato Sourdough Bread Starter
1 package dry yeast
1/2 cup granulated sugar
2 cups warm water
2 tablespoons salt
1/2 cup instant potato flakes
Dissolve yeast in 1/2 cup warm water. Add remaining ingredients and shake or stir well. Place in Mason jar or clean old coffee jar covered with a foil lid. Keep out on counter at room temperature for 24 hours, then place in the refrigerator for 3 to 5 days.
Feed the Starter every 3 to 5 days without fail!
Feed
3/4 cup granulated sugar
1 cup warm water
1 teaspoon instant potato flakes
After feeding, let stand out on counter 8-10 hours to ferment. Take out 1 cup Starter beforefeeding each next time, leaving two cups of starter in the jar at all times.
Bread
1 cup starter
1 1/2 cups lukewarm water
1 teaspoon salt
1/4 cup granulated sugar
6 cups flour
1/2 cup vegetable oil
Mix Bread ingredients together adding 1 cup of flour at a time until mixed. Knead until it has an elastic consistency.
Place 2 tablespoons oil in bottom/sides of large bowl, turning dough over to coat all sides, then cover with lid or dish towel. Let rise for 8-10 hours or overnight.
Punch down dough, then divide into 3 greased loaf baking pans and set on counter to rise in warm place 4-6 hours (Or Overnight) then bake 350 degrees F for 25-35 Minutes.
Makes a slightly sweet/sour tasting bread which is wonderful with sweet cream and jelly.