The Homestyle Amish Kitchen Cookbook (16 page)
Read The Homestyle Amish Kitchen Cookbook Online
Authors: Georgia Varozza
Fruit Salad Poppy Seed Dressing
⅓ cup honey
1 tsp. salt
2 T. vinegar
1 T. prepared mustard
¾ cup oil
1 T. onion, minced
1 T. poppy seeds
Combine honey, salt, vinegar, and mustard. Gradually add the oil, whisking while adding. Continue whisking until well blended. Add the onion and poppy seed. Cover and chill for several hours so the flavors have a chance to blend.
Fruit Salad
4 apples, pared, peeled, and cut into bite-sized pieces
4 oranges, peeled, sectioned, and cut into pieces
½ fresh pineapple, cut into pieces
2 cups strawberries, hulled and cut into pieces
3 bananas, cut into pieces
1 small bag pecans
Mix together all salad ingredients and set aside.
Dressing
½ cup sugar
¼ cup lemon juice
1 egg, beaten with a fork
1 cup whipping cream, whipped, but not stiff
Cook the sugar, lemon juice, and egg until thickened, about 5 minutes. Cool thoroughly. Fold mixture into the whipped cream, and then mix into the fruit.
8 potatoes, peeled, cubed, and boiled
1 stalk celery, chopped
2 hard-boiled eggs
1 onion, chopped
1 T. fresh parsley, minced
Combine all ingredients in a large bowl and then prepare dressing.
Dressing
4 slices bacon, diced
2 eggs, well beaten
1 cup sugar
½ cup vinegar
½ cup cold water
¼ tsp. dry mustard
½ tsp. salt
¼ tsp. pepper
Fry the bacon in a skillet until crisp. Remove the bacon bits and add to salad. Beat together eggs, sugar, vinegar, water, and spices. Pour mixture into the hot bacon grease and cook, stirring, until mixture thickens, about 10 minutes. Pour over the potato mixture and mix lightly. Refrigerate for several hours before serving.
½ cup oil
½ cup honey
½ cup vinegar
1 tsp. salt
Combine all ingredients and shake in a jar until well blended.
2 cups cooked chicken, diced
2 cups celery, chopped
2 T. onion, finely diced
½ cup almonds, slivered
½ cup mild Cheddar cheese, grated
½ tsp. salt
1 tsp. lemon juice
1 cup mayonnaise (or ½ cup each mayonnaise and sour cream)
½ tsp. prepared mustard
1 cup potato chips, coarsely crushed
Combine the chicken, celery, onion, almonds, cheese, and salt. In a separate bowl, mix together the lemon juice, mayonnaise, and mustard; pour over chicken mixture and toss gently. Put in a lightly buttered casserole dish, sprinkle with potato chips, and bake at 375° for 15-20 minutes.
Serve with French bread or crackers, or allow to cool slightly and spoon onto a bed of lettuce.
Try a dash of kindness with a pinch of love today. Top it off with a bit of cheerfulness and add a touch of goodwill. Your day will be much better for it.
1 head of lettuce, torn into pieces
1 cup celery, diced
4 hard-boiled eggs, diced
3 cups peas, cooked
½ cup bell pepper, diced
1 medium sweet onion, diced
8 slices bacon, cooked, cooled, and torn into small pieces
2 cups mayonnaise
2 T. sugar
4 oz. Cheddar cheese, grated
Using a 9 × 12-inch dish, layer the first 7 ingredients. Mix the mayonnaise and sugar together until well blended and then spread over the top of the other ingredients, as if you are frosting a cake. Go all the way to the edges, being careful to seal all
edges. Sprinkle on the grated cheese. Set in refrigerator for 8-12 hours. At serving time, you can garnish with some fresh parsley and more bacon pieces if desired.
3 cups chilled cooked macaroni (about 1½ cups uncooked)
2 slices crisp cooked bacon, torn into pieces
1 cup celery, chopped
2 T. onion, minced fine
2 T. fresh parsley, minced fine
¼ cup bell pepper, finely diced
salt and pepper to taste
mayonnaise to taste
milk or half-and-half to taste
hard-boiled eggs for garnish
Combine all ingredients in a bowl and toss together with mayonnaise mixed with a little milk or half-and-half. Adjust seasonings and put in a serving bowl. Garnish with hard-boiled eggs, if desired.
1 small package (3 oz.) lime Jell-O
1¾ cups liquid (from pineapple tidbits and hot water)
1 small package cream cheese
1 T. vinegar
2 T. sugar
1 small can pineapple tidbits
⅓ cup chopped nuts
¼ pint cream, whipped
Dissolve Jell-O in 1 cup hot water; add remaining liquid to complete 1¾ liquid total (drain off pineapple juice and use as part of liquid). Add cream cheese and beat on low with an
electric mixer until frothy and cheese is broken up completely. Add vinegar, sugar, pineapple, and nuts and stir completely. Pour into your favorite Jell-O mold or bowl and set in the refrigerator until it begins to set. Then fold in the whipped cream and chill for several hours until set.
“
Our Molded Jell-O Salad” might sound like an odd name, but the recipe originally came from my grandmother, and that’s what she called it. This salad is more like dessert and always popular with the youngsters. When Thanksgiving or Christmas comes around, I can count on at least one of my boys asking, “Mom, you’re going to make our molded Jell-O salad, right?” A funny name for a delicious dish
.
5 lbs. potatoes, peeled, cubed into bite-sized pieces, and boiled
6-8 eggs, hard-boiled
1 cup onion, finely diced
1 cup celery, chopped
¼ cup dill pickles, chopped very fine
3 cups mayonnaise (plus a little more)
3 T. prepared mustard
salt and pepper to taste
paprika
When the potatoes are cooked, drain the water off and then cool them quickly. You can run fresh, cold water over them, or set the colander in a sink filled with ice cubes.
Once the potatoes are cool, put them in a very large container and add the remainder of the ingredients except for one hard-boiled egg and the paprika, and mix together until well blended. Start with about 2 cups mayonnaise and keep adding mayonnaise until the potato salad is the consistency you like.
Put the potato salad into a large serving bowl. Thinly slice the remaining hard boiled egg and use the slices and a sprinkle of paprika to decorate the top.
Just one pound of seed potatoes can yield 20 pounds of potatoes in the garden, and they are so easy to grow. Simply hold back a few of the potatoes you buy to feed your family—the ones that have developed eyes are best—and in the spring cut them into several pieces (you want at least one eye per piece), plant them about 4 inches deep, water, and watch them grow. They are ready to dig and either cure or eat fresh when the leaves of the plants begin to die back. Home-grown potatoes are so good. The skin is tender, and they taste sweeter than store-bought ones.
3 cups rhubarb, chopped
½ cup sugar
¼ tsp. salt
⅓ cup water
2 packages (3 oz. each) strawberry Jell-O
1 cup celery, finely diced
2¼ cups water
1 T. lemon juice
½ cup chopped nuts
Heat thoroughly the rhubarb, sugar, salt, and water until rhubarb is somewhat soft. Then add the rest of the ingredients and refrigerate until set.
The discovery of a new dish does more for the happiness of man than the discovery of a star.
2 boxes (3 oz. each) lemon Jell-O
2 cups boiling water
2 cups 7-Up
2 bananas, sliced
1 cup crushed pineapple, drained, reserving liquid
Topping
½ cup sugar
3 T. flour
1 egg, beaten
1 cup pineapple juice
2 T. butter
1 cup cream, whipped
Dissolve Jell-O in boiling water and then add 7-Up. Chill until partly set and then add the bananas and pineapple.
For the topping, whisk together the sugar, flour, egg, and pineapple juice. Bring to a boil, stirring over medium heat. When thickened, remove from heat and add the butter. Cool, stirring occasionally, and then add the whipped cream and gently mix together. Spread over the Jell-O.
1 large jar or can kraut, undrained
1 cup onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
1½ cups sugar
½ cup oil
