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 stickScrape 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.
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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 nutmegBeat 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.
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pumpkin whoopie pies
2 cups brown sugar, firmly packed
1 cup vegetable oil
1 1/2 cups cooked, mashed pumpkin
(canned pumpkin is okay)
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves Preheat oven to 350 degrees F. Lightly grease baking sheets.Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, vanilla extract, cinnamon, ginger and cloves. Mix well. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.Whoopie Pie Filling
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners sugar
3/4 cup shorteningBeat egg white and mix with the milk, vanilla extract and 1 cup of the confectioners sugar. Mix well, then beat in the shortening and the remaining cup of confectioners sugar. Beat until light and fluffy.Yields 3 dozen.
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lemon sponge pie
2 tablespoons butter
1 cup granulated sugar
3 eggs, separated
4 tablespoons flour
1/2 teaspoon salt
Juice and rind (grated) of 1 lemon
1 1/2 cups hot milkCream butter; add sugar and egg yolks. Beat until light. Stir in flour and salt. Add lemon and hot milk. Fold in beaten egg whites. Bake in 9-inch unbaked crust at 400 degrees F for 10 minutes; set at 350 degrees F for 15 or 20 minutes more.
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mandarin orange cake
2 eggs
2 (11 ounce) cans mandarin oranges, well drained
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon saltBeat eggs; add oranges and dry ingredients. Beat 4 minutes with electric mixer on slow speed until oranges flake through the batter. Pour into greased 13 x 9-inch cake pan. Bake at 350 degrees F for 35 to 40 minutes. Cake will get quite dark.Before removing from oven, press top with fingertip to see if it bounces back. If it doesnt, bake a bit longer, taking care it doesnt burn. Remove cake from oven. Pour topping over. Return cake to oven and bake 5 minutes longer.Topping
3/4 cup brown sugar
3 tablespoons milk
2 tablespoons butter or margarineCombine and bring to a rolling boil.
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sour cream cookies
4 cups brown sugar
2 cups sour cream
1 teaspoon vanilla extract
4 teaspoons baking powder
1 1/2 cups margarine and Crisco
6 eggs, well beaten
4 teaspoons baking soda
Enough flour to make a soft doughPut in refrigerator overnight, then roll or drop by spoon and flatten with a glass. Bake. Put confectioners sugar frosting on top.
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ribs and kraut
Country-style ribs
3 pounds sauerkraut
3/4 cup chopped onion
6 to 8 whole cloves
1 1/2 cups chopped Granny Smith apples
1 teaspoon brown sugar
Pepper
1 1/2 cups chicken brothBroil or slow cook country style ribs.In a large roasting pan or casserole dish mix together sauerkraut, onion, cloves, apples, brown sugar, pepper and chicken broth.Bury ribs at random in sauerkraut mixture. Pour chicken broth over top. Bake at 325 degrees F for 2 hours.
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washday casserole
3 pounds ground beef
2 cans cream of mushroom soup
9 slices bacon
3 cups cooked spaghetti
3 onions, sliced
1 quart tomato juice
3 cups sliced potatoes
1 pound Cheddar cheese
3 cups sliced celeryBrown beef and onions; drain and pour into a casserole dish. Layer the potatoes, celery and spaghetti. Pour the cans of mushroom soup over the mixture.Fry the bacon and cut into small pieces and put on top. Pour tomato juice over the bacon and then sprinkle the cheese over the top. Cover and bake at 350 degrees F for 1 1/2 hours.
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vanilla pudding friendship bread
StarterDay 1:
2 cups flour
1 cup warm water
1/4 ounce dry yeastStir the ingredients together well in a large bowl. Cover lightly with plastic wrap and let sit for 24 hours.Day 2:
1 cup milk
1 cup granulated sugar
1 cup all-purpose flour Add to Day 1 mixture, and stir well. Cover lightly with plastic wrap.Day 3, 4 and 5: Stir.Day 6:
1 cup milk
1 cup granulated sugar
1 cup all-purpose flourAdd to previous mixture; stir well.Day 7, 8 and 9: Stir.Day 10:
1 cup milk
1 cup granulated sugar
1 cup all-purpose flourAdd and stir well.Fill 3 containers with 1 cup of starter. Give two of the containers away (along with the recipes). Store the remaining container in the refrigerator. This will leave enough starter to make the bread. To keep the starter going, start the process over at the step for day two. Use the container you saved in the refrigerator as the step for day one.Vanilla Pudding Friendship Bread
1 cup starter
1 cup vegetable oil
1/2 cup milk
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup chopped nuts
1 large box instant vanilla puddingMix the starter, vegetable oil, milk, eggs and vanilla extract.In another bowl, mix the flour, sugar, baking powder, cinnamon, salt, baking soda, nuts and vanilla pudding. Combine the two mixtures together and stir well. Pour into two large, well greased and sugared loaf pans. Bake at 325 degrees F for 1 hour.
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sandwich spread
Posted by philocrates at recipegoldmine.com 6/17/01 9:03:59 amMy aunt use to make this and give to Mom. Poor Mom. I would find it in the refrig and it was GONE. The stuff is great. I forgot how good it was until I was looking thru the Cookbook and found Mrs. Byler's recipe. [ps it's archived on my site under PA Dutch]Source: Big Valley Amish Cookbook - Mrs. Lydia M Byler, Belleville PA3 quarts green tomatoes
1 quart peppers
1 pint sweet pickles
1 quart vinegar
1 1/2 quarts granulated sugar
1 pint onions
1 stalk celery
6 tablespoons flour
1 quart mayo
1 small jar mustardSalt tomatoes, peppers and onions, let stand overnight.Boil all the veggies together with vinegar and sugar for 25 minutes.When cooked, add the flour. Bring to a boil and remove from heat. Add one quart mayo and a small jar of mustard. Keep hot when canning. Put in jars and seal.
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