AMISH WHITE CHRISTMAS PIE

This is a true Amish recipe from Anna Yoder who shared it with Wanda E. Brunstetter for her book of the same name. I grew up in Indiana where there are several Amish communities. Believe me, the Amish are very good cooks!

1 tablespoon Knox gelatin
1/4 cup cold water
1 cup sugar, divided
4 tablespoons flour
1/2 teaspoon salt
1 1/2 cups milk
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup whipping cream, whipped until stiff
3 egg whites
1/4 teaspoon cream of tartar
1 cup flaked coconut
2 (9 inch) baked pie shells

In small bowl, soak gelatin in cold water; set aside. In saucepan, mix 1/2 cup sugar, flour, salt, and milk. Cook over low heat, stirring until mixture comes to a boil. Boil for 1 minute; remove from heat. Stir in softened gelatin. Cool. When partially set, beat until smooth. Blend in vanilla, almond extract, and whipped cream. In separate bowl, beat egg whites and cream of tartar until stiff. Add 1/2 cup sugar and beat until soft peaks form. Fold into gelatin mixture; then fold in flaked coconut. Divide equally into baked pie shells. If desired, sprinkle with additional flaked coconut. Store in refrigerator until ready to serve.

 Photo from above mentioned book.

FLORENCE'S EASY GOULASH

This recipe is from a lady who was like a second mother to me. She was the head cook at a country school back in the days when the ladies showed up at the school early and cooked a home-made lunch for the students and staff. This is one of the recipes she used. She is gone now but even into her 80s when I would go back to visit my home state she would have me over for dinner/supper and make this favorite dish for me.
I so loved this special lady.

2 lbs ground beef
1 small onion, diced
1/2 bell pepper, diced
3/4 tsp garlic powder
salt to taste
1 1/2 cups elbow macaroni
1 No. 2 can tomatoes, chopped slightly
1 lb Colby cheese, grated

Crumble ground beef and fry with onion, bell pepper, garlic powder, and salt. Cook macaroni until tender, drain. Drain excess fat from ground beef mixture. Add the macaroni and tomatoes. Stir well. Place in a baking dish and cover with the grated cheese. Bake at 350 degrees until cheese melts and is light brown (about 20 minutes).

 I don't have a picture of the dish but I do have a favorite picture of Florence. I miss her!

MAY YOU HAVE A SAFE AND HAPPY HOLIDAY!

SHIRLEY'S ASPARAGUS CASSEROLE

This is from an old church community cookbook.

2 cans asparagus
2 tbsps milk
3/4 box cheese crackers or saltines
3 hard boiled eggs
1 or 2 pieces pimento, chopped
2 small cans English peas
2 cans mushroom soup
1/2 stick butter or margarine, melted

Preheat oven to 325 degrees.

Heat mushroom soup and milk together in a medium saucepan. Crumble crackers into melted butter and mix well. Using half of each layer asparagus, sliced eggs, peas, soup mixture, sprinkle with pimento. Repeat with remaining items. Top with crackers. Bake at 325 degrees until browned and bubbly.

AMISH BREAKFAST CASSEROLE

I got this recipe many years ago from an Amish lady where I grew up in Indiana.

8 slices of bread, cubed
1 lb bulk pork sausage, fried, crumbled, and drained
6 eggs
2 cups milk
1/4 cup butter
1/2 tsp dried mustard
1 lb of grated cheese
1/2 tsp salt

Put bread in the bottom of a casserole dish. In a separate bowl, beat eggs and add milk, onion, salt and mustard. Sprinkle sausage and cheese over the bread. Slice butter over the cheese and pour the egg mixture over all. Bake in a medium heat oven (325 degrees) for about 45 minutes.

 Note: File Photo

HONEY BAKED BEANS

This recipe is from an old newspaper clipping.

4 slices bacon, diced
1/2 cup chopped onion
4 1/2 cups cooked navy beans
1/2 cup honey
1/2 cup ketchup
1 tbsp prepared mustard
1 tbsp Worcestershire sauce

Saute bacon and onion until onion is tender. In a two-quart baking dish combine all ingredients. Cover with the lid or aluminum foil and bake at 350 degrees for 30 minutes. Uncover and bake 45 minutes longer.

Yield: 4 to 6 servings

Note: File Photo

NEVER, NEVER FAIL FROSTING

This recipe, to the best of my knowledge, is from an old Midwestern church.

2 cups sugar
1/4 cup light corn syrup
1/8 tsp salt
1/2 cup milk
1/2 cup butter or margarine
2 squares chocolate

Mix in saucepan; stir over low heat until butter and chocolate are melted. Boil one minute or until a candy thermometer reads 220 degrees. Remove from heat, add vanilla and beat until thick.

Note: For a delicious white frosting, omit the chocolate and make exactly like the above.

 This is a file photo.

REQUEST

Friends,

We have a request from Lisa who is looking for a particular old cookbook. If anyone has any ideas on how to help Lisa find this book, please let me know. I will not publish her information as I am not sure she wants me to but if you can help her out, let me know and I will see she gets the information.

cookielover said...
Linda, hi, I look forward to each of the recipes you post! I have such fun reading them. I collect cookbooks, I especially love the old church cookbooks. I have been searching for this one a long time. I would love to buy I copy for myself. It is titled " Cook Book compiled by Ladies Aid Society of Zion American Lutheran Church Wyoming, Iowa 1949. The book has a red plastic spiral spine. Any help you could offer would be wonderful. Thank you so much. Please do not use my google email because I never use it myself.
A fan,

Thanks!
Linda

OLD FASHION SOFT MOLASSES COOKIES

I saw this recipe on a hand-written recipe page I belong too. These are very good cookies and would be especially good in the Fall and around Thanksgiving and Christmas. Of course they are good anytime. I do not remember who posted this or know where they got it. Love this recipe that is older than me! Since it was titled "Old Fashion" in 1947 I wonder how old it is.

OYSTER DRESSING 2

1 pint fresh oysters
6 to 7 cups dried bread crumbs
1 cup chopped onions
1 tbsp sage
1 tsp each of rosemary and thyme
Dash of salt and of pepper
2 to 2 1/2 cups turkey broth (or chicken broth)
1/4 cup melted margarine

Wash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well greased baking dish. Bake at 350 degrees for 30 to 40 minutes.

Note: This recipe is from an old complimentary grocery store card. The picture is a file photo.