*  Exported from  MasterCook  *

                                Dutch Slaw

Recipe By     : Amish Cooking --- Deluxe Edition
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         head of cabbage -- chopped
     1/2  cup           vinegar
   1      cup           celery -- diced
   2      teaspoons     salt
     1/2  teaspoon      mustard seeds
     1/2  cup           onion -- chopped
   2      cups          sugar
   1                    green pepper -- diced
   1      teaspoon      celery seeds

     Mix together all the ingredients and put them into a glass jar. 
Screw on the lid, and refrigerate it until needed. It is ready to 
serve. This salad will last a long time if refrigerated.


                   - - - - - - - - - - - - - - - - - - 

                     *  Exported from  MasterCook  *

                             Homemade Noodles

Recipe By     : Cooking from Quilt Country -- Marcia Adams
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           bread flour
     3/4  teaspoon      salt
   1                    egg
   1      tablespoon    vegetable oil
   3      tablespoons   water
                        bread flour -- for rolling/dusting

     Place the flour in a medium mixer bowl. Make a well in the center 
and add the rest of the ingredients. With a fork, stir to combine until 
a ball of dough forms. Turn out onto a lightly floured board or cloth 
and knead until a smooth dough is achieved -- about 5 minutes. You can
add more water if you absolutely have to, a teaspoonful at a time, but 
the noodles will be better if you do not. Cover dough with a tea towel
and allow to rest for 45 minutes.
     Cut the dough in half. Roll out one-half to an approximate 14x8" 
rectangle; it will not be quite paper-thin. Sprinkle dough surface 
lightly with a bit more flour, flip over, and sprinkle more flour on 
the other side. Transfer to a tea towel and repeat with remaining dough. 
Allow the rolled-out dough to stand 20 to 30 minutes. 
     Roll dough up like a jelly roll, starting from the short side.
Using a very sharp knife, cut the noodles to the width you prefer. 
Unroll each slice onto the tea towel, sprinkle with a bit more flour, 
and allow to stand until noodles are completely dry -- this may take 
several hours, depending on the humidity in the air or the amount of 
moisture in the flour.
     To use, cook noodles in a simmering salted water or broth for 5 to 
7 minutes or until tender. Allow 1/2 cup dried noodles per serving. 
The cooking time will vary considerably, depending on the flour, 
humidity, etc. So taste to check for doneness.


                   - - - - - - - - - - - - - - - - - - 

                     *  Exported from  MasterCook  *

                            Mincemeat Cookies

Recipe By     : Amish Cooking --- Deluxe Edition
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           shortening
   1      cup           brown sugar
   1      cup           white sugar
   3                    eggs
   3      cups          all-purpose flour
   1      teaspoon      baking soda
     1/2  teaspoon      salt
   1      teaspoon      cinnamon
     1/2  teaspoon      cloves
     1/2  teaspoon      nutmeg
   1      cup           mincemeat
   1      cup           chopped nuts

     Cream together the shortening and sugar. Add the eggs and beat 
until fluffy. Sift and measure the flour, add the soda, salt and spices, 
then sift again. Add these dry ingredients to the creamed mixture and 
mix it thoroughly. Add the mincemeat and nuts. Drop the batter by 
teaspoonfuls onto a greased baking sheet and bake it at 350F until 
done.


                   - - - - - - - - - - - - - - - - - - 

                     *  Exported from  MasterCook  *

                               Potato Bread

Recipe By     : Amish Cooking -- Deluxe Edition
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        potato
   1      quart         water
   2      tablespoons   butter
   3      teaspoons     salt
   2      packages      dry yeast
   1      teaspoon      sugar
   1      cup           warm water
  11      cups          all-purpose flour -- sifted

     Cook the diced, peeled potato in the quart of water until it is 
tender. Drain the potato, reserving the water, and mash it until no 
lumps remain. Add the mashed potato to the reserved water, and stir in 
the butter and salt. Let this mixture cool until it is lukewarm. 
Dissolve the yeast and sugar in the 1 cup of warm water, and let it 
stand for 5 to 10 minutes. Gradually add 6 cups of the flour to the 
potato water, beating it until it is smooth. Mix in the dissolved 
yeast/sugar mixture, and beat it thoroughly. Cover and let the dough 
rise in a warm place for about 2 hours. Then work in enough of the 
remaining flour to make a soft dough.
     On a floured surface, knead the dough until it is smooth and satiny. 
Put it into a greased bowl, greasing the top of the dough. Cover, then 
let it rise until it is double in size, which should take about 1 1/2 
hours. Punch down the dough and divide it into 3 portions. Form each 
portion into a loaf and place each loaf in a greased pan. Cover and let 
the loaves rise until they are double in size, for about 30 to 40 
minutes. Bake them at 375F for 40 minutes, then allow the loaves to
cool.


                   - - - - - - - - - - - - - - - - - -