* Exported from MasterCook * Corn Relish Recipe By : Best of Amish Cooking -- Phyllis Pellman Good Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts corn kernels 1 quart cabbage -- chopped 1 cup sweet red peppers -- chopped 1 cup sweet green peppers -- chopped 1 cup onions -- diced 2 cups granulated sugar 4 cups apple cider vinegar 1 cup water 1 teaspoon celery seed 1 teaspoon mustard seed 1 tablespoon salt 1 teaspoon turmeric 1 teaspoon dry mustard Cook corn on cobs submerged in boiling water for 5 minutes. Plunge into cold water to stop cooking and preserve color. Drain, then cut from cobs. Mix gently with other vegetables. Combine sugar, vinegar, water and spices (making sure sugar is dissolved). Pour over vegetables and simmer for 20 minutes or until vegetables are tender but not mushy. Spoon into hot sterilized jars and seal. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cornmeal Mush Recipe By : Best of Amish Cooking -- Phyllis Pellman Good Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart cold water 1 quart boiling water 2 cups roasted yellow cornmeal 1 teaspoon salt Put the cold water in a bowl. Combine the cornmeal and salt and stir into the cold water. Bring the other quart of water to a boil. Slowly add the cornmeal and cold water mixture to it, stirring constantly to avoid lumps. When smooth, cover and cook slowly for 1 to 3 hours, so the mush "glops" slowly. Stir frequently to keep from sticking to bottom of pan. Serve. Pour balance into loaf pans to mold. Let set until cool. Place in refrigerator for several hours until it is fully congealed. Cut into 1/4" thick slices and fry in margarine, butter or lard until brown. Turn and brown on the other side until crisp. Serve. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cracker Pudding Recipe By : Best of Amish Cooking -- Phyllis Pellman Good Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- separated 2/3 cup granulated sugar 1 quart milk 1 1/2 cups saltine crackers -- coarsely broken 3/4 cup grated coconut -- optional 1 teaspoon vanilla 3 tablespoons sugar Beat egg yolks and sugar together. Pour into saucepan and heat. Gradually add the milk, stirring constantly. Add crackers and coconut and cook until thickened. Remove from heat and stir in vanilla. Pour into baking dish. Add 3 tablespoons of sugar to egg whites and beat until stiffened. Spread over pudding, then brown the meringue under the broiler. Chill and serve. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Dutch Apple Pie Recipe By : Amish Cooking --- Deluxe Edition Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups apples -- sliced 1 cup sugar 3 tablespoons flour 1/2 teaspoon cinnamon 1 egg -- beaten 1 cup light cream 1 teaspoon vanilla 1/2 cup chopped nuts 1 tablespoon butter Place the apples in a 9" unbaked pie shell. Mix together the sugar, flour and cinnamon. Combine the egg, cream and vanilla, then add the sugar mixture and mix it well. Pour it over the apples, then sprinkle it with the nuts and dot it with the butter. Bake the pie at 350F for 45 to 50 minutes until the apples are tender. - - - - - - - - - - - - - - - - - -
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