Yumazitti
8 ounces wide noodles, cooked and drained
1 1/2 pounds ground beef
1/2 cup diced celery
2 tablespoons butter
1/4 teaspoon pepper
Salt to taste
1 (10 1/2 ounce) can cream of chicken soup
1 (10 ounce) can tomato paste
1/2 pound Cheddar cheese, grated
Brown meat in butter, and season with salt and pepper.
Place a layer of noodles in a 2-quart casserole, then one layer each of meat, celery, soup, tomato paste and cheese Repeat until all the ingredients are used, ending with layer of cheese and bake, uncovered, at 350 degrees F for 1 hour.
Vegetable Soup
1 1/2 pounds beef
1 soup bone
1 large can tomatoes
3 stalks celery, cut up
1/2 cup rice
1 teaspoon granulated sugar
1 large onion, cut up
8 carrots, cut up
5 potatoes, cut up
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon celery seed
Cover beef and bone with water. Simmer for 1 1/2 to 2 hours.
Remove bone. Add vegetables in order given: tomatoes, celery, onion, carrots and potatoes. Add spices. Continue to cook until vegetables are done.
Puff Cookies
1 cup shortening, rounded
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 375 degrees F.
Mix shortening, sugar and eggs thoroughly. Mix dry ingredients and add to sugar mixture. Chill.
Form into balls and roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon or add chocolate chips. Press balls with hand. Bake on an ungreased cookie sheet for 8 to 10 minutes. Cookies will puff, then settle down and look crinkly.
Potato Salad
1 cup raw bacon
1 onion, chopped
3 tablespoons flour
1 1/2 cups water
2/3 cup vinegar
1/2 cup parsley, minced
2/3 cup granulated sugar
2 teaspoons celery seed
6 cups almost done red potatoes, sliced
Preheat oven to 375 degrees F.
Saute onion and bacon together, then add flour and cook together for one or two minutes.
Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes.
Pot Roast
3 pounds Swiss steak, trimmed of fat
1 tablespoon vegetable oil
1/4 cup soy sauce
1 cup coffee
2 bay leaves, crumbled
1 garlic clove, finely minced
1/2 teaspoon dried oregano
2 onions, sliced
Additional coffee and soy sauce, as needed
Preheat oven to 300 degrees F.
Do not pound or flour the meat. Heat oil in a heavy skillet over high heat, then sear meat on both sides.
Meanwhile, in a large roasting pan, combine soy sauce, coffee, bay leaves, garlic, oregano and one of the sliced onions. Transfer the browned meat to the roasting pan. Top with the second sliced onion. Cover and bake for 3 1/2 to 4 hours, basting every hour with pan juices. If the liquid begins to boil away, add another cup of coffee and a splash of soy sauce. You may need to repeat this procedure; there should be quite a bit of liquid.
Cut the meat in thin slices and serve with pan juices.
Peach Pie
4 cups peaches, peeled and sliced
1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 tablespoons tapioca
1 (9-inch) unbaked pie shell
Preheat oven to 425 degrees F.
Mix together gently, peaches, sugar, salt and tapioca. Let blend for 5 minutes before spooning into pie shell.
Crumbs
2 1/2 tablespoons butter or margarine; melted
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/3 cup brown sugar
Mix ingredients well and sprinkle over pie shell. Bake for 45 to 50 minutes.
Peach Cobbler
Serving size: 6
1 cup ll-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons (1/4 stick) butter, softened
1 cup granulated sugar
6 to 8 peaches, peeled and sliced
1/2 cup brown sugar
1 teaspoon almond extract
1 cup boiling water
Ground nutmeg
Preheat oven to 350 degrees F.
In a small bowl, combine the flour, baking powder, nutmeg and salt; set aside.
In a large mixer bowl, cream the butter. Add 1/2 cup of the granulated sugar, and blend well. Beat in the flour mixture. (Recipe can be prepared to this point up to a day ahead and refrigerated.)
Oil a 9-inch square baking pan (using a metal pan gives a better texture to this dessert) and place half the peaches on the bottom. Sprinkle half the flour mixture over the fruit. Add the rest of the peaches and then the rest of the flour mixture. In a small bowl, combine the remaining 1/2 cup of granulated sugar and brown sugar; sprinkle over all. Put the almond extract in a 1-cup measure and fill with boiling water. Pour over the top of the cobbler, but do not mix. Sprinkle with additional nutmeg and bake for 1 hour.
Serve warm.
Little Honey Cakes
Source: Amish Cooking
1 1/2 cups lard
2 cups granulated sugar
4 eggs, beaten
1 cup molasses
1 cup honey
1 cup hot water
2 teaspoons cinnamon
1 teaspoon ginger
2 teaspoons baking soda
2 teaspoons baking powder
About 5 cups all-purpose flour to stiffen
Cream together the shortening and sugar. Add the eggs. Blend in the molasses, honey and hot water. Add the spices, baking soda, baking powder and flour. Chill the dough overnight.
Roll dough out and cut into cookies shapes or drop it by spoonful onto a cookie sheet. Bake at 350 degrees F until brown.