Amish Frienship Bread Starter
Ingredients & Directions 2 Envelopes 1/4 c Warm water 1 c Sugar 2 c All purpose white flour 2 c Milk Active dry yeast Day 1: Sprinkle yeast over warm water. Add one tablespoon of the sugar and let stand a few minutes until yeast is active and swelling. Commbine remaining sugar, flour and milk in a 4 to 6 quart glass, plastic or pottery bowl or container. Do not use metal bowls or utensils as these my retard starter growth. With a wooden spoon, stir in active yeast mixture. Cover loosely with a towel so it can breathe. Then start with day 2 (you know the rest). Yields 1 Servings
Mexicali Crab Cakes
Ingredients & Directions 1 1/2 tb Stick margarine 1/4 c Finely chopped celery 1/4 c Finely chopped red bell -pepper 1 1/2 ts Chopped seeded jalapeno -pepper 1/4 c Light mayonnaise 1 ts Chopped fresh cilantro –or -parsley 1 ts Dijon mustard 1/2 ts Garlic salt 1/4 ts Pepper 1 lg Egg; lightly beaten 1/2 c Fresh breadcrumbs 1/4 c Chopped green onions 1 lb Lump crabmeat; shell removed 8 3/4 oz Corn; low sodium, drained 1 c Finely crushed cornflakes Cooking spray 1 1/4 c Cocktail sauce –or -medium-hot salsa Cilantro sprigs; optional 1. Preheat oven to 450 oF. 2. Melt margarine in a large nonstick skillet over medium heat. Add celery, bell pepper, and jalapeno; saute 3 minutes or until tender. Cool. 3. Combine mayonnaise and the next 5 ingredients (mayonnaise through egg) in a large bowl. Add celery mixture, breadcrumbs, green onions, crabmeat, and corn, and stir well. Divide crabmeat mixture into 10 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in cornflakes. 4. Place patties on a baking sheet coated with cooking spray. Bake at 450 oF for 15 minutes; turn patties over, and bake an additional 10 minutes or until golden. Serve crab cakes with cocktail sauce, and garnish with cilantro sprigs, if desired. Yield: 5 servings (serving size: 2 crab cakes and 1/4 cup sauce). Created by: Susan Driscoll, Upper Darby, Pa. CALORIES 308 (30% from fat); FAT 10.2g (sat 1.9g, mono 3.2g, poly 3.6g); PROTEIN 23.2g; CARB 30.9g; FIBER 1.1g; CHOL 139mg; IRON 2.3mg; SODIUM 1634mg; CALCIUM 126mg. Yields 5 servings
Apple Cookies
Ingredients & Directions 2 c Flour 1/2 ts Salt 1/2 c Butter 1 Egg 1 ts Baking soda 1/2 ts Cinnamon 1 1/3 c Brown sugar 1 c Raisins 1 c Apples (any kind); chopped -fine 1 c Nuts (walnuts or pecans are -good); chopped 1/2 ts Nutmeg 1/2 ts Cloves submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA) Sift together flour, soda, cinnamon, cloves, nutmeg and salt. Cream the butter and brown sugar; add egg and beat til fluffy. Add dry ingredients and mix alternately to creamed mixture. Add the fruit and nuts. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350 degrees for about 8-10 minutes. DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 17 JUNE 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Auntie's Strawberry And Cream Pie
Ingredients & Directions 1 9 inch pie crust; pre baked FILLING 8 oz Cream cheese; softened 1/3 c Sugar 1 ts Almond extract 1 c Whipped cream; whipped 4 c Fresh strawberries; washed, -hulled TOPPING 1/2 c Chocolate chips 1 tb Unsalted butter In a large bowl, beat cream cheese until fluffy. Gradually add sugar and almond extract; blend well. Fold in whipping cream. Gently pour into pre-baked pie crust. Arrange strawberries, carefully over the filling. Chill. TOPPING Melt chocolate chips and unsalted butter in a small pan over low heat (or in a double boiler for worry free melting). Stir continuously, until smooth. Drizzle over strawberries. Chill for several hours or overnight. Delicious and sooooo beautiful! VARIATION You can dip the strawberries in the melted chocolate and then place them on the pie. You need to work quickly and will need to double (at least) the chocolate/butter mixture. Me ke aloha, Mary Per serving: 2780 Calories; 209g Fat (66% calories from fat); 34g Protein; 210g Carbohydrate; 445mg Cholesterol; 1893mg Sodium Yields 1 servings
Mother's Everyday Bread^
Ingredients & Directions 2 Cakes yeast 1 ts Sugar 5 c Warm water 4 ts Salt 3/4 c Sugar 10 tb Fat 16 c Flour, about Dissolve yeast and sugar in 1/2 cup water; set aside for 10 minutes. Mix together with the yeast the rest of the water, the salt, sugar and about 6 cups flour. Beat well, then keep adding flour until a stiff dough is formed. Knead well about 10 minutes. cover, let rise. Punch down, cover, let rise again. Put into greased pans, let rise 1/2 hour, bake at 350 degrees for about 50 minutes. Makes 5-6 loaves ~ enough for a week if you’re lucky! Mmmmmm! Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 Yields 1 servings
Honey Oatmeal Cookies
Ingredients & Directions 1 c Brown sugar 1/2 c Honey 3/4 c Shortening 1 Egg 1 ts Vanilla 1 1/4 c Flour 1/2 ts Baking soda 1/2 ts Salt 3 c Oats, rolled (raw) Beat sugar, honey, shortening, egg and vanilla together. Sift together flour, salt and soda and add to creamed mixture. Stir in oats. Drop by spoon onto greased cookie sheet. Bake in preheated oven 350F until lightly browned. For variety add nuts, raisins or chocolate chips. Yields 60 Servings
Bicardi Rum Cake From Loren Martin
Ingredients & Directions 1 c Chopped pecans 1 18.5 oz yellow cake mix 1 3.75 oz pkg jello instant Vanilla pudding mix 4 Eggs 1/2 c Cold water 1/2 c Wesson oil 1/2 c Dark rum (80 proof) Glaze: 1/4 lb Butter 1/4 c Water 1 c Sugar 1/2 c Dark rum (80 proof) Cake: Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on serving plate. Prick top and drizzle and smooth glaze evely over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Yields 12 Servings
