Wednesday, April 29, 2009


This is an old Old Order Amish recipe.

1/4 cup chopped onion
3 tbsp butter
1/4 cup flour
2 cups milk
1 cup chicken broth
1/2 cup shredded carrots
1/2 cup finely chopped celery
3/4 cup boiling water
1 1/2 cups shredded Cheddar cheese

Cook carrots and celery in boiling water until tender. Do not drain. Melt butter in large saucepan and add onion; cook until tender. Stir in flour and blend well. Gradually add the milk and chicken broth. Add the carrots and celery. Cook, stirring, until thickened. Stir in the cheese and stir over low heat until the cheese is melted.

Yield: 6 servings

Friday, April 24, 2009


I got this recipe from a lady I worked with years ago.

2 lbs. squash, sliced
1/4 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 pkg (8-oz) herb stuffing mix (I prefer Pepridge Farms)
1/2 cup melted butter

Preheat oven to 350 degrees.

In a saucepan, cook the squash and onion in boiling salted water for 5 minutes; drain. Combine cream of chicken soup with the sour cream. Stir in the carrots. Fold in squash and onion mixture. Combine stuffing mix and butter. Spray a 9 x 12-inch baking pan with nonstick cooking spray. Spread half the stuffing mixture in bottom of dish. Spoon vegetable mixture over the stuffing. Top with the remaining stuffing. Bake at 350 degrees for 25 to 30 minutes.


Thanks to all who have been faithful to this site during my absence. I had a very major operation on March 30 and I'm just able to get back to the computer. My recovery is going well but is slow. Forgive me if I get behind over the next few weeks. And thanks to all of you who let me know you were thinking of me and/or praying for me. I sure do appreciate it.

Thursday, April 23, 2009

Favorite Peanut Brittle

This recipe is from an old Camp Fire Girls cookbook.

2 cups sugar
1 cup light corn syrup
1 cup water
1 lb raw peanuts
1/8 tsp salt
1 tsp vanilla extract
2 tsp butter
2 tsp baking soda

In a saucepan, place sugar, corn syrup,and water. Bring mixture to a boil and boil until mixture spins a thread. Stir in the peanuts and cook until mixture is golden brown. Add the salt, vanilla, and butter, mixing well; remove from heat. Mix in the soda quickly. Spread mixture out on a buttered surface. Break into pieces when cooled.