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.
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.
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.
Corn Fritters
4 large ears corn
2 tablespoons all-purpose flour
2 eggs, separated
1 tablespoon granulated sugar
Salt and pepper to taste
Cut the kernels from 4 ears of corn and place them in a medium bowl. Using the back of a knife, scrape the cobs over the bowl to extract the juices and pulp. The mixture will resemble scrambled eggs.
Beat the egg yolks in a large bowl until light. Beat in the the flour, sugar and salt and pepper. Stir in the corn.
Beat egg whites until stiff. Fold them into corn mixture. Heat a heavy skillet over medium heat and grease lightly. Drop the batter by small spoonsful onto hot skillet and cook until golden brown.
Chicken and Dressing Casserole
2 quarts bread, crumbled
1/2 cup melted butter, divided
1/4 cup cooked, diced carrots
1/2 cup celery, finely cut
1 cup cooked, diced potatoes, salted
1 whole cooked chicken, cut into small pieces
3 eggs, beaten
2 cups milk
Salt and pepper to taste
1/4 cup parsley, finely cut
Brown bread in butter in skillet, turn often. Remove from heat. Mix in carrots, celery, potatoes and chicken.
Beat eggs; add milk, salt and pepper and mix together. Put 1/4 cup butter in baking pan; brown. Pour dressing in. Bake at 350 degrees F to 375 degrees F until browned all over.
Cheese Pie
Filling
3 eggs
1/2 teaspoon lemon extract
16 ounces cream cheese
Pinch of salt
Topping
6 tablespoons granulated sugar
1 teaspoon vanilla extract
2 cups sour cream
Have cream cheese at room temperature. Put all filling ingredients in mixer bowl; beat thoroughly. Bake in a pie plate very lightly greased with vegetable oil for 30 minutes at 325 degrees F (350 degrees F if using tin or aluminum). Cool 20 minutes.
Topping: Mix ingredients and pour over top and return to oven and bake 10 minutes . Cool. Refrigerate.
Caramel Pie
3 cups brown sugar
3 cups water
2 tablespoons butter
1 cup all-purpose flour
3 cups milk
6 egg yolks
Boil brown sugar, water and butter together for 2 or 3 minutes for a good strong caramel flavor. Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil. Remove from heat; cool 5 minutes and stir once. Pour into 2 baked pie shells. Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.
Cabbage Dinner
1 1/2 pounds hamburger, drained
1/4 cup catsup
1/2 head cabbage, shredded
6 to 8 cups raw potatoes, diced
Velveeta cheese
1 1/2 cups milk
Brown the hamburger; drain and add the catsup and set aside.
Layer in a baking dish 1/2 of the cabbage, 1/2 of the potatoes, 4 or 5 slices Velveeta cheese, and all of the meat mixture. Add another layer of the cabbage and potatoes. Pour 1 1/2 cups milk over casserole. Bake, covered, for 1 1/2 to 2 hours at 350 degrees F.