layered vegetable salad
2 (3 ounce) packages lemon Jell-O
1/2 cup granulated sugar
1 1/2 cups boiling water
1 cup crushed drained pineapple
1 cup nuts
1 cup shredded cheese
1 cup whipping cream
1 cup mayonnaise
1 cup diced celery
1 cup diced green bell pepper
6 green onions, dicedDissolve Jell-O and sugar in boiling water; let stand and cool until Jell-O starts to congeal.Add pineapple, nuts, cheese and whipped cream. Mix through Jell-O and put into a 9 x 13-inch pan. Let set.Mix together celery, green pepper, onions and mayonnaise. Put on top of Jell-O mixture and chill until ready to serve.
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peach-pineapple pie
1 (29 ounce) can sliced peaches
1 (8 ounce) can crushed pineapple
1/2 cup granulated sugar
3 tablespoons Clear-Jel
1/2 teaspoon cinnamon
3 tablespoons cold water
1 (9-inch) baked pie crustDrain peaches; bring to a boil peach juice, sugar, pineapple with juice. Stir in Clear-Jel mixed with water. Add cinnamon. Cook and stir until mixture clears and thickens. Remove from heat. Cool. Add peaches.Makes 1 quart pie filling, enough for 2 (7-inch) pies or 1 large pie 9-inches.
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peanut brittle
2 cups granulated sugar
1 cup white Karo syrup
1/2 cup water
1 (8 ounce) package raw peanuts
1/4 teaspoon salt
1 tablespoon baking soda, siftedHave ready a buttered cookie sheet.Cook sugar, water and syrup until mixture threads (approximately 10 to 12 minutes). Add salt and raw peanuts and stir constantly. Cook until peanuts are toasty brown (approximately 10 minutes).Remove from heat and add baking soda. Stir quickly and thoroughly. Pour at once onto prepared cookie sheet. Let mixture spread itself. Cool and break into pieces.
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pineapple cake
2 cups all-purpose flour
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 (20 ounce) can crushed pineapple, undrained
NutsPreheat oven to 350 degrees F. Put all of the ingredients into a bowl. Mix well, pour into an ungreased 13 x 9-inch baking pan, and bake for 45 minutes.Frosting
1/2 cup margarine
8 ounces cream cheese
1/2 cup confectioners sugar
1 teaspoon vanilla extractCream margarine and cream cheese together. Add confectioners sugar gradually. Add vanilla extract and mix well.
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potato soup
5 large potatoes, cut into large cubes
1 large carrot, grated
1 large onion, chopped
1 stick celery, chopped
Salt and pepper to taste
3 strips bacon, cut fine
1 large can Pet milk
1/2 cup fresh milkBoil potatoes, carrot, onion, celery, salt, pepper and bacon until potatoes fall apart. Crush with potato masher until only tiny lumps remain. Add one large can Pet milk and 1/2 cup fresh milk. Heat through, but do not boil.
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haystacks
1 (6 ounce) package butterscotch chips
1 (3 ounce) can chow mein noodles
2 teaspoons vegetable oil
2 cups miniature marshmallowsMelt chips in double boiler over hot water. Stir in vegetable oil.In large bowl combine noodles and marshmallows; pour on butterscotch and mix thoroughly with fork. Drop mixture by heaping teaspoons onto a cookie sheet covered with wax paper. Chill until set. If mixture thickens, place over hot water a few minutes.
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large batch amish fudge
1 pound margarine
1 pound Velveeta cheese
2 cups nuts, chopped (if desired)
1 cup cocoa powder
2 tablespoons vanilla extract
4 pounds confectioners sugarMelt together margarine and cheese. Add nuts, cocoa and vanilla extract; slowly add confectioners sugar in small amounts; beat well. Pour into buttered pans; chill. Cut into squares.
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layered dinner
2 cups hamburger (uncooked)
2 cups sliced raw potatoes
2 cups chopped celery
1/2 cup diced onions
2 teaspoons salt
1/4 teaspoon pepper
1 cup diced green pepper
2 cups canned tomatoes
1 onion, thinly sliced (optional)Preheat oven to 350 degrees F.Grease a casserole dish Sprinkle each layer with salt and pepper before adding the next layer. Place potatoes in the bottom of the casserole dish. Add layer of celery. Add layer of hamburger Add the layer of onions. Add the green pepper. Pour the tomatoes over the mixture. Lay onion slices on top, if desired. Bake for 2 hours, covering with foil after about one hour.
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little honey cakes
Source: Amish Cooking1 1/2 cups lard
2 cups granulated sugar
4 eggs, beaten
1 cup molasses
1 cup honey
1 cup hot water
2 teaspoons cinnamon
1 teaspoon ginger
2 teaspoons baking soda
2 teaspoons baking powder
About 5 cups all-purpose flour to stiffenCream together the shortening and sugar. Add the eggs. Blend in the molasses, honey and hot water. Add the spices, baking soda, baking powder and flour. Chill the dough overnight.Roll dough out and cut into cookies shapes or drop it by spoonful onto a cookie sheet. Bake at 350 degrees F until brown.
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peach cobbler
Serving size: 61 cup ll-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons (1/4 stick) butter, softened
1 cup granulated sugar
6 to 8 peaches, peeled and sliced
1/2 cup brown sugar
1 teaspoon almond extract
1 cup boiling water
Ground nutmegPreheat oven to 350 degrees F.In a small bowl, combine the flour, baking powder, nutmeg and salt; set aside.In a large mixer bowl, cream the butter. Add 1/2 cup of the granulated sugar, and blend well. Beat in the flour mixture. (Recipe can be prepared to this point up to a day ahead and refrigerated.)Oil a 9-inch square baking pan (using a metal pan gives a better texture to this dessert) and place half the peaches on the bottom. Sprinkle half the flour mixture over the fruit. Add the rest of the peaches and then the rest of the flour mixture. In a small bowl, combine the remaining 1/2 cup of granulated sugar and brown sugar; sprinkle over all. Put the almond extract in a 1-cup measure and fill with boiling water. Pour over the top of the cobbler, but do not mix. Sprinkle with additional nutmeg and bake for 1 hour.Serve warm.
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