Chili Soup
1 1/2 pounds sausage
2 medium onions
3 cups tomato juice
1 can kidney beans
1 tablespoon chili powder
1/4 to 1/2 cup brown sugar
Salt to taste
2 to 3 tablespoons flour
Spaghetti
Brown sausage and onion in a deep pot. Add remaining ingredients, except spaghetti, stir well, and bring to a boil. Add some spaghetti to the soup. Cook until spaghetti is done, about 5 to 10 minutes over medium-high heat.
Funeral Cake
Amish Funeral Cake is topped with a broiled brown-sugar crust and nuts.
1 cup butter, at room temperature
1 cup granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons salt
2 cups buttermilk (see note)
Topping (recipe follows)
Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
In mixing bowl, cream butter with both of the sugars for 3 minutes. Add vanilla extract, blending well.
Mix the flour and salt in a separate bowl. Add a little of the flour mixture to the butter mixture, stirring until well blended. Stir in a little of the buttermilk. Continue adding the flour and buttermilk, alternating with each addition. When all the flour and buttermilk has been incorporated, pour into prepared pan and bake for 35 minutes or until top springs back when touched lightly in the center.
While cake is baking, combine Topping ingredients. When cake is done, remove from oven and change oven setting to broil. Pour topping mixture over the cake and set pan about 8 inches from broiler heat. Broil 3 minutes or until the topping is brown and bubbly. Remove from broiler and cool on a rack.
Makes 12 servings.
Topping
7 tablespoons butter, melted
1 cup dark brown sugar
1/4 teaspoon nutmeg, freshly grated if possible
1/4 cup milk
1/2 cup chopped pecans or walnuts
NOTE: There is no baking powder or baking soda in this cake.
Per serving: Cal 567 (41% fat) Fat 26 g (14 g sat) Fiber 1 g Chol 62 mg Sodium 575 mg Carb 79 g Calcium 94 mg
Cream Cherry Pie
1 (8-inch) pie crust
16 ounces canned tart cherries
2 cups cream
1 cup granulated sugar
4 tablespoons cornstarch
Preheat oven to 350 degrees F.
Drain juice off cherries, and save to use in another recipe. Put cherries in pie crust. Mix cream, sugar and cornstarch. Pour over cherries. Bake for 1 hour or until set.
Drop Cookies
2 cups granulated sugar
1 1/2 cups lard
2 eggs
2 teaspoons vanilla extract
1 1/2 teaspoon nutmeg
6 cups flour
1 1/2 cups milk
3 teaspoons baking powder
1 teaspoon baking soda
Cream sugar and lard. Add eggs, nutmeg, vanilla extract and baking powder.
Mix baking soda with milk and add alternately flour and drop with soup spoon onto an ungreased cookie sheet. Bake plain or sprinkle with sugar and cinnamon or sugar. Bake at 350 degrees F for 10 to 12 minutes or until light brown.
Make 5 dozen.
Only 122 calories per cookie.
Cracker Jack
3 quarts popped corn
1 cup brown sugar, firmly packed
1/2 cup butter
1/4 cup corn syrup
1/2 teaspoon salt
1/8 teaspoon cream of tartar
Preheat oven to 200 degrees F.
Cook all except popped corn over medium heat to 260 degrees F or hard ball stage. Boil slowly. Pour over popped corn. Bake for 1 hour, stirring 3 times during baking. Let cool.
Chicken-Corn Soup
2 pounds cut up chicken
5 cups water
1 medium onion, chopped
2 tablespoons chopped parsley
1/2 cup chopped celery
2 cups whole kernel corn
Salt and pepper
1 cup all-purpose flour
1 egg, beaten
1/4 cup milk
Simmer chicken in boiling water; remove bones and skin. Strain the stock. Return to pot. Add onions, celery and corn. Simmer until vegetables are tender.
Mix flour with egg and milk. Rub mixture with fork till it crumbles. Drop crumbs into soup. Cook 10 more minutes covered.
Serves 3 to 4.
Crumb Top Peach Pie (Amish)
6 sliced peaches
1 unbaked pie shell
1/4 cup all-purpose flour
3/4 cup granulated sugar
1 cup cream
1/3 cup all-purpose flour
1/3 cup granulated sugar
3 tablespoons butter
Arrange peaches in shell. Mix flour, 3/4 cup sugar, cream and pour over peaches. Mix flour, 1/3 cup sugar and butter and put on top of pie. Bake at 425 degrees F for 10 minutes, then at 350 degrees F until custard is set - about 30 minutes.
Chicken Noodle Soup
3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles
Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours).
Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook for 8 to 10 minutes.