*  Exported from  MasterCook  *

                        Sausage Gravy on Biscuits

Recipe By     : Cooking from Quilt Country -- Marcia Adams
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         sage-flavored bulk sausage -- lean as possible
   2      tablespoons   onion -- finely minced
   6      tablespoons   all-purpose flour
   1      quart         milk
     1/4  teaspoon      nutmeg -- grated
     1/4  teaspoon      poultry seasoning
   1      dash          Worcestershire sauce
   1      dash          tobasco sauce
  18      large         baking powder biscuits -- hot

     Crumble the sausage into a large saucepan and saute' over medium-
low heat, breaking the meat into small pieces while it cooks; do not 
allow it to brown or get crisp. When meat is about three-quarters 
cooked, add the onion and cook until the onion is transparent.
     Drain off all but about 2 tablespoons of the meat drippings -- you 
don't have to be too precise about this. Stir in the flour with a whisk, 
and cook over medium-low heat for 6 to 7 minutes, or until the flour 
turns golden and bubbles up.
     Pour in the milk all at once, and add the seasonings. Cook and 
whisk until the mixture thickens. Place at least 3 biscuit halves on 
each plate and top with sausage gravy.


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                     *  Exported from  MasterCook  *

                               Shoofly Pie

Recipe By     : Best of Amish Cooking -- Phyllis Pellman Good
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---Crumbs---
   1      cup           flour
     2/3  cup           light brown sugar
   1      tablespoon    shortening
                        ---Bottom Part---
   1                    egg -- slightly beaten
   1      cup           molasses
   1      cup           boiling water
   1      teaspoon      baking soda
   1      9"            pie shell -- unbaked

     For crumbs: mix flour and sugar. Cut in shortening. Take out 1/2 
cup crumbs and set aside.
     For bottom part: To the larger portion of crumb mixture add egg 
and molasses. Blend in 3/4 cup boiling water. Dissolve soda in remaining 
1/4 cup water and add last. Pour into unbaked pie shell. Sprinkle 
reserved crumbs on top. Bake at 425F for 15 minutes. Reduce heat to 
350F and bake 40-45 minutes longer.


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                     *  Exported from  MasterCook  *

                             Six Week Muffins

Recipe By     : Amish Cooking -- Deluxe Edition
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          boiling water
   6      cups          bran
   1      cup           shortening
   3      cups          sugar -- (scant)
   4                    eggs -- beaten
   1      quart         buttermilk
   5      cups          all-purpose flour
   5      teaspoons     baking soda
   2      teaspoons     salt

     Pour the boiling water over 2 cups of the bran and let it stand. 
Mix in the melted shortening. Mix the rest of the bran with the sugar,
eggs and buttermilk. Sift the flour with the soda and salt. Then combine 
all the ingredients and bake the batter as needed at 400F for 20 minutes. 
Dates, raisins or chopped apples may be added at baking time. This 
batter will keep for up to 6 weeks in the refrigerator.


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                     *  Exported from  MasterCook  *

                         Spareribs and Sauerkraut

Recipe By     : Best of Amish Cooking -- Phyllis Pellman Good
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        spareribs
                        salt and pepper -- to taste
                        water -- as needed
   1      quart         sauerkraut
     1/4  cup           onion -- diced
   1                    peeled and sliced thinly apple -- optional
   3      tablespoons   brown sugar -- optional

     Season the meat, then brown slowly in a heavy skillet. Add water 
to a depth of 1/2 to 1". Cover and cook slowly one hour. Spread 
sauerkraut over pork. Sprinkle with brown sugar and onion and apple if
desired. Cover and cook slowly one more hour.


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