Club Food

Yum-a-Setta

This is a good recipe for a potluck dinner or reunion.

2 pounds hamburger
Salt and pepper, to taste
2 tablespoons brown sugar
1/4 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 (16 ounce) package egg noodles
1 (8 ounce) package processed cheese
such as Kraft or
VelveetaÂ;

Brown hamburger with salt, pepper, brown sugar and onion.
Add
tomato soup.
Cook egg noodles according to package directions.
Drain.
Add cream of chicken soup.
Layer hamburger mixture and
noodle mixture in a 13 x 9-inch casserole with processed cheese
between layers.
Bake at 350 degrees F for 30 minutes.

Sugar Cream Pie

3/4 cup granulated sugar
1/8 teaspoon salt
2 1/2 cups half-and-half
1/4 cup brown sugar
1/4 cup cornstarch
1/2 cup butter
1 teaspoon vanilla extract
1 (9-inch) lightly baked pie crust (recipe follows)
1/8 teaspoon ground cinnamon

Preheat oven to 325 degrees F.

In medium saucepan, combine granulated sugar, salt and
half-and-half.
Bring to boil, stirring occasionally.

Meanwhile, in another saucepan, combine brown sugar and
cornstarch.
Gradually whisk in half-and-half mixture.
Add butter.
Cook mixture over medium heat, whisking constantly, for 5 minutes,
or until boiling and thickened.
Simmer 1 minute.
Stir in vanilla
extract.

Pour mixture into prepared pie crust; sprinkle with cinnamon.
Bake 20 minutes or until top of pie is golden.

Place on wire rack.
Pie filling will be very loose, but will
thicken on cooling.
Cool completely before slicing.
Makes 10
servings.

Pie Crust
3 cups flour
1 1/3 cups Crisco
1 teaspoon salt
1/3 cup ice water
1 egg
1 teaspoon vinegar

Use your fingers to crumble flour and shortening before adding
other ingredients.
Roll out crust on top of wax paper so it can be
easily lifted and laid into ungreased pie plate.

If making ahead, freeze and then thaw before baking.

Wet Bottom Shoo Fly Pie

Makes two 9-inch pies.

Crumb Mixture
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1 cup brown sugar

Bottom
1 cup hot water
1 cup brown sugar
1 cup molasses
1 teaspoon baking soda dissolved in 1 teaspoon vinegar

Mix crumb mixture ingredients together.
Blend bottom ingredients
together.
Line 2 pie pans evenly with liquid, and cover with
crumbs.
Bake at 425 degrees F for 15 minutes, and then at 350
degrees F until done.

Simple Dressing (Amish)

1 whole loaf of bread
4 tablespoons chopped celery
1 medium onion
1/2 teaspoon poultry seasoning
Salt and pepper, to taste
2 tablespoons butter
3 cups chicken broth
3 eggs, well beaten

Toast bread, then cut into cubes.

Combine celery, onion, and seasonings.
Bring broth to a boil and
add to bread and celery.
Add eggs last and stir well.
Put into
casserole dish and bake for 1 hour at 350 degrees F.

White Dropped Amish Church Sugar Cookies

1 1/2 cups margarine
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon grated nutmeg
1 teaspoon salt
1 cup sour cream
Sugar and raisins (for garnish)

Preheat oven to 375 degrees F.

In a large mixer bowl, cream together the margarine and sugar
for 3 minutes.
Add the eggs and extracts and beat until well
combined.

In a large mixing bowl, whisk together the flour, baking powder,
baking soda, nutmeg and salt.
Add to creamed mixture and combine
until mixture is moistened.
Stir in sour cream by hand and blend
well.
Using a tablespoon, drop the dough onto a parchment-lined or
nonstick baking sheet.
Top each with sugar and one to three
raisins.
Bake for 10 to 12 minutes or until the bottoms are lightly
browned.
Remove the cookies to a rack to cool.
Store in airtight
containers or freeze.

Makes 6 dozen cookies.

Pickled Pigs’ Feet (Souse)

4 pigs’ feet
1 cup chopped pickles
2 cups vinegar
2 cups stock
2 tablespoons salt
1 tablespoon whole cloves
1/2 teaspoon black pepper
1 tablespoon broken cinnamon stick

Scrape and clean feet well and put on to boil in enough salt
water to cover.
Simmer for approximately 4 hours or until meat
separates from bones.

Mix stock in which meat was cooked with vinegar, salt, pepper
and spices.
Bring to the boiling point, and hold for 30
minutes.

Strain liquid to remove spices.

Place pieces of meat and chopped pickle in a flat dish or stone
jar and pour the sour liquid over it.
Chill in refrigerator until
perfectly cold.
Slice and serve.

Red Beet Eggs

4 cups white vinegar
2 cups granulated sugar
2 teaspoons salt
2 dozen hard-boiled eggs (shelled)
2 large cans red beets with juice

In saucepan bring the vinegar, beet juice, sugar and salt to
boiling.
Remove from heat; add eggs and beets.

When cool, place in a container and refrigerate.
Leave in
refrigerator for two hours before eating.

Eggs get better the longer they sit in juice, although they will
start to get rubbery after a week.

Salt Rising Bread

2 1/2 cups potatoes, sliced
2 tablespoons cornmeal
1 1/2 tablespoons salt
1 quart boiling water
1 1/2 teaspoons granulated sugar
1 teaspoon baking soda
1 cup warm milk
1 tablespoon shortening, melted
11 cups flour

Sprinkle 1 tablespoon salt and the cornmeal over potatoes.
Add
boiling water and stir until salt has dissolved.
Cover and keep
warm from noon to the following morning.

Drain off liquid into a large bowl.
Add the baking soda, 1 1/2
teaspoons sugar and 5 cups flour to the liquid.
Stir until
ingredients are well blended.
This sponge should be the consistency
of cake batter.
Set mixture in a warm place, and let rise until
light and full of bubbles.
This requires about 1 1/2 hours.

Scald milk and cool to lukewarm.
Add shortening.
Add milk and
remaining flour to sponge.
Knead for 10 to 12 minutes and shape
into loaves.
Makes 3 medium-size loaves.
Let rise until light -
about 1 1/2 hours.

Bake at 350 degrees F for 1 hour.

Sauerkraut Balls

1/2 pound ground pork
1/2 pound ground beef
1 medium minced onion
1 (16 ounce) can sauerkraut (undrained)
1 tablespoon chopped parsley
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1/2 tablespoon horseradish
1/2 teaspoon dry mustard
1 teaspoon Tabasco sauce
1 egg, beaten
1 tablespoon Parmesan cheese
1/2 teaspoon garlic salt
1 teaspoon poultry seasoning
1 cup saltine cracker crumbs

Combine all ingredients for meat mixture in large bowl and mix
well.
Roll into 1-inch balls.

Breading
3 eggs
1/3 cup milk
1 cup (or more) dry bread crumbs
1 teaspoon poultry seasoning
Oil for deep frying

Combine bread crumbs and poultry seasoning.
Dip sauerkraut balls
into egg mixture, then roll lightly in bread crumbs.
Deep-fry in
hot oil (370 degrees F) for 4 to 5 minutes or until cooked
completely through.

Makes 60 to 70 sauerkraut balls.

Walnut Kisses

1 pound walnuts
2 cups granulated sugar
5 tablespoons all-purpose flour
6 egg whites
1 teaspoon vanilla extract

Beat egg whites until stiff but not dry.
Gradually add sugar and
continue to beat until blended.
Sift flour lightly over beaten
whites and fold in with a wire whisk.
Blend in vanilla extract and
nuts.
Drop by teaspoon onto greased cookie sheet about 2 inches
apart.
Bake at 325 degrees F for 10 minutes.

Yields 6 dozen small cookies.

Sour Cream Apple Pie

1 cup sour cream
1 egg
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups diced apples, peeled
1 unbaked 9-inch pie crust

Crumb Topping
1/2 cup brown sugar
1/4 cup butter
1/3 cup all-purpose flour
1 teaspoon cinnamon

Beat cream and egg together.
Add flour, sugar, salt and vanilla
extract.
Mix until smooth.
Stir in apples.
Bake at 400 degrees F
for 25 minutes.
Remove from oven and spread with crumb topping.
Bake 20 more minutes.
Mix until crumbly.

Tomato Fritters

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1 (28 ounce) can tomatoes, drained
1 tablespoon finely minced onion
1/2 teaspoon Worcestershire sauce
2 eggs
Vegetable oil for frying

In large bowl combine flour, baking powder, sugar, salt and
basil.
Cut tomatoes in 1/2-inch pieces and drain.
Add them, along
with onion, parsley and Worcestershire sauce to flour mixture, but
do not mix.

In small bowl beat eggs and add to flour-tomato mixture.
Blend
lightly with fork.
Heat 1/4 inch of oil in skillet over medium
heat.
Drop batter by tablespoon, patting down with back of spoon.
Fry until golden brown on one side, then turn and fry other side.
Keep fritters warm until serving time.

Makes 26 fritters or 4 to 6 servings.

Tomato Gravy

4 cups tomato juice
2 tablespoons all-purpose flour
1 cup milk
Salt and pepper

Bring tomato juice to a boil.
Mix together flour and milk.
Add
to boiling tomato juice.
Bring to a boil again and remove from
heat.
Pour over cubed bread.

White Cookies

1 cup granulated sugar
1 cup confectioners’ sugar
1 cup butter
1 cup vegetable oil
2 eggs
4 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Cream butter and sugar.
Add eggs and oil.
Add dry ingredients.
Roll in balls.
Place on ungreased baking sheet, and press with
fork.
Bake until light tan, 13 to 15 minutes.

Soft Amish Chocolate Chip Cookies

1/2 cup shortening
1 cup granulated sugar
2 large eggs
1/2 cup milk
2 1/2 cups flour
1 teaspoon baking powder
3/4 teaspoons baking soda (place in the milk)
1 (12 ounce) bag chocolate chips or butterscotch chips

Cream shortening and sugar.
Add eggs and milk with baking soda.
Mix together and add baking powder.
Gradually add flour and stir
well.
Stir in chocolate or butterscotch chips.
Place dough by
teaspoonsful on a greased cookie sheet.
Bake at 400 degrees F until
the edge is light brown.

Swiss Amish Meat Loaf

1 egg
1/2 cup evaporated milk
1/2 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds lean ground beef
1 cup Ritz cracker crumbs
3/4 cup grated Swiss cheese
1/4 cup finely chopped onion
2-3 strips bacon, cut into 1-inch pieces

Preheat oven to 350 degrees F.

Beat the egg in a large bowl.
Add evaporated milk, sage, salt
and pepper, and mix.
Add beef, crumbs, 1/2 cup of the cheese and
the onion; blend.
Form into a loaf and place in a 2-quart
rectangular baking dish.
Arrange bacon pieces on top of loaf.
Bake
40 minutes.

Sprinkle remaining cheese on top and bake 10 minutes longer.

Traditional Amish Potato Sourdough Bread Starter

1 package dry yeast
1/2 cup granulated sugar
2 cups warm water
2 tablespoons salt
1/2 cup instant potato flakes

Dissolve yeast in 1/2 cup warm water.
Add remaining ingredients
and shake or stir well.
Place in Mason jar or clean old coffee jar
covered with a foil lid.
Keep out on counter at room temperature
for 24 hours, then place in the refrigerator for 3 to 5
days.

Feed the Starter every 3 to 5 days without fail!

Feed
3/4 cup granulated sugar
1 cup warm water
1 teaspoon instant potato flakes

After feeding, let stand out on counter 8-10 hours to ferment.
Take out 1 cup Starter beforefeeding each next time, leaving two
cups of starter in the jar at all times.

Bread
1 cup starter
1 1/2 cups lukewarm water
1 teaspoon salt
1/4 cup granulated sugar
6 cups flour
1/2 cup vegetable oil

Mix Bread ingredients together adding 1 cup of flour at a time
until mixed.
Knead until it has an elastic consistency.

Place 2 tablespoons oil in bottom/sides of large bowl, turning
dough over to coat all sides, then cover with lid or dish towel.
Let rise for 8-10 hours or overnight.

Punch down dough, then divide into 3 greased loaf baking pans
and set on counter to rise in warm place 4-6 hours (Or Overnight)
then bake 350 degrees F for 25-35 Minutes.

Makes a slightly sweet/sour tasting bread which is wonderful
with sweet cream and jelly.

Shoo Fly Pies

Crumb Mixture
2 cups all-purpose flour
3/4 cup brown sugar
1/3 cup margarine
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Syrup Mixture
1 cup molasses
1/2 cup brown sugar
2 eggs
1 cup hot water
1 teaspoon baking soda, dissolved in the hot water
2 unbaked 8-inch pie crusts

Mix crumb ingredients together until crumbs are formed.

In separate bowl, mix syrup ingredients together.
Pour 1/2 of
syrup into each pie shell, then top each with crumbs, using 1/2 on
each.
Bake at 400 degrees F for 10 minutes.
Reduce heat to 350
degrees F and bake for 50 more minutes.
Cool completely before
cutting.

Sandwich Spread

2 red bell peppers
2 green bell peppers
2 yellow bell peppers
6 green tomatoes
6 cucumbers
6 carrots
1/2 cup salt
2 cups vinegar
4 cups granulated sugar
3/4 cup all-purpose flour
1 cup mustard

Grind all vegetables.
Add salt and water to barely cover.
Let
stand overnight.

Drain well; add sugar and vinegar.
Boil 25 minutes.
Add flour
and mustard; boil 10 minutes.
Pour into 6 pint jars; process 10
minutes.

Vegetable Soup

1 1/2 pounds beef
1 soup bone
1 large can tomatoes
3 stalks celery, cut up
1/2 cup rice
1 teaspoon granulated sugar
1 large onion, cut up
8 carrots, cut up
5 potatoes, cut up
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon celery seed

Cover beef and bone with water.
Simmer for 1 1/2 to 2 hours.

Remove bone.
Add vegetables in order given: tomatoes, celery,
onion, carrots and potatoes.
Add spices.
Continue to cook until
vegetables are done.

Sauerkraut Bread

Source: Elizabeth Coblentz

1 (1/4 ounce) package dry yeast
3/4 cup warm (110 to 115 degrees F) water
1/2 cup potato flakes
3 tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon caraway seed
2 tablespoons vegetable oil
1 (14 ounce) can sauerkraut, drained and chopped
3 1/2 to 4 cups all-purpose flour

In large bowl, sprinkle yeast over water.
Stir until dissolved.
Blend in potato flakes, brown sugar, salt, caraway seed, oil and
sauerkraut.
Gradually add flour to make a stiff dough.
Knead on
floured surface for 4 minutes.
Cover and let rise in warm spot
until doubled in size, about 45 minutes to 1 hour.

Punch down and shape into loaf.
Place in oiled 9 x 5-inch baking
pan.
Cover and let rise in warm place until doubled in size, about
45 minutes to 1 hour.

Bake at 350 degrees F for about 1 hour, or until golden.

Vanilla Pie

1/2 cup firmly packed brown sugar
1 tablespoon flour
1/4 cup dark corn syrup
1 1/2 teaspoons vanilla extract
1 egg, beaten
1 cup water
1 cup flour
1/2 cup firmly packed brown sugar
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter
1 unbaked 9-inch pie shell

Combine first 5 ingredients in 2-quart saucepan.
Slowly stir in
water.
Cook over medium heat until mixture comes to a boil,
stirring constantly.
Let cool.

Combine remaining ingredients (except pie shell) and mix until
crumbly.
Pour cooled mixture into pie shell and top with crumbs.
Bake at 350 degrees F for 40 minutes or until golden brown.

Raisin Pie

1 3/4 cups milk
3 eggs, separated
1 (3 5/8 ounce) box vanilla flavor pudding &
pie filling mix (not instant)
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1 1/2 cups golden seedless raisins
1 (9-inch) baked pastry shell
6 tablespoons granulated sugar

In a small saucepan, combine milk and egg yolks; blend well.
Stir in pudding mix.
Cook, stirring constantly until mixture comes
to a boil.
Remove from heat; stir in vanilla extract and allspice.
Blend well.
Fold in raisins; cool.

Turn mixture into pastry shell; chill thoroughly.

Meanwhile, in a small mixing bowl, beat egg whites until soft
peaks form.
Gradually add sugar, beating until stiff but not dry.
Spoon meringue over pie, making sure that meringue touches edge of
crust.
Bake at 450 degrees F for 4 to 5 minutes or until meringue
is lightly browned.

Sunday Pork Chops

1 cup catsup
1 tablespoon Worcestershire sauce
1/2 cup onion, diced

Preheat oven to 375 degrees F.

Mix together catsup, Worcestershire sauce and onion Pour over
pork chops which have been browned and drained.
Cover.
Bake for 2
hours.

Thick Milk Pie

3 eggs
1 cup molasses
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking soda
3 cups thick sour milk
2 (9-inch) unbaked pie shells

Preheat oven to 400 degrees F.

Beat eggs.
Add molasses.
Combine sugar, flour and baking soda
and add to egg mixture.
Add thick milk.
Pour into unbaked pie
shells.
Bake for 10 minutes; then reduce oven temperature to 325
degrees F and bake for 40 to 45 minutes.

Sprinkle top of pie with cinnamon, if desired.

Husband’s Delight

24 ounces tomato sauce
1/2 cup sour cream
1 cup cottage cheese
8 ounces cream cheese
1 medium onion, chopped fine
1 cup grated Cheddar cheese
1 1/2 pounds ground beef
1/4 cup bell pepper, chopped
2 cloves garlic, chopped
1 (8 ounce) package wide noodles, cooked as directed
1 tablespoon granulated sugar

Brown ground beef, bell peppers, and garlic together and drain.
Cook noodles as directed then drain.
Add noodles, sugar, and tomato
sauce to ground beef.
Stir.

Combine sour cream, cottage cheese, cream cheese and onion.
Put
into a 3-quart casserole dish a layer of noodles and meat, then a
layer of cheese mixture; add the remaining meat and noodle mixture.
Add grated cheese.
Bake at 350 degrees F for 25 to 30 minutes.

Yields 10 to 12 servings.

Pickled Pigs’ Feet (Souse)

4 pigs’ feet
1 cup chopped pickles
2 cups vinegar
2 cups stock
2 tablespoons salt
1 tablespoon whole cloves
1/2 teaspoon black pepper
1 tablespoon broken cinnamon stick

Scrape and clean feet well and put on to boil in enough salt
water to cover.
Simmer for approximately 4 hours or until meat
separates from bones.

Mix stock in which meat was cooked with vinegar, salt, pepper
and spices.
Bring to the boiling point, and hold for 30
minutes.

Strain liquid to remove spices.

Place pieces of meat and chopped pickle in a flat dish or stone
jar and pour the sour liquid over it.
Chill in refrigerator until
perfectly cold.
Slice and serve.

Potato Doughnuts

1 1/2 cups granulated sugar
3 eggs
2 cups mashed potatoes
1 cup sweet milk
5 teaspoons baking powder
5 cups flour
3 tablespoons melted shortening
1 teaspoon salt
1/4 teaspoon nutmeg

Beat mashed potatoes; add melted shortening, beaten eggs and
milk.

Sift dry ingredients together and add to liquid.
Dough should be
soft, yet firm enough to roll.
Divide dough into four parts.
Roll
out one part at a time to 3/4-inch thickness.
Cut with doughnut
cutter and drop into deep fat which has been heated to 375 degrees
F.
Fry until golden brown on both sides.
Drain on absorbent
paper.

Shake in a paper bag containing a mixture of sugar and cinnamon
or confectioners’ sugar.

Yields about 4 1/2 dozen doughnuts.