May Recipes

SWEET & SOUR HAM
1 cup thinly sliced carrots
1/2 cup chicken broth
1/4 cup red wine vinegar
1 tablespoon soy sauce
1 cup fresh or frozen pea pods, thawed
1 beaten egg
1 cup bran flakes cereal
1/3 cup skim milk
1/4 teaspoon ground ginger
1/2 lbs. ground veal or lean ground beef
1/2 lbs. ground fully cooked ham
1 15 1/4 ounce can pineapple chunks (juice pack)
2 tablespoons cornstarch
2 tablespoons honey

In a large mixing bowl combine egg, bran flakes, milk, and ginger. Let stand 5 minutes. Add meat and mix well. Shape into 24 meatballs.
Arrange meatballs in a 12x7 1/2x2-inch baking dish. Bake, uncovered, in a 350- degree oven for 30 minutes. Spoon off fat. Meanwhile, for sauce, drain pineapple, reserving juice. Set both aside. In a large saucepan cook carrots in chicken broth, covered, for 5 minutes or just till tender. Do not drain.
Combine vinegar, cornstarch, honey, and soy sauce. Stir into carrot mixture. Stir in reserved pineapple juice. Cook and stir till thickened and bubbly. Stir in pea pods and cook 2 minutes more. Stir in pineapple; heat through. Gently stir in meatballs to coat with sauce.
Microwave Directions: Place meatballs in a microwave-safe 12x7 1/2x2-inch baking dish. Microwave, loosely covered with waxed paper, on 100% power (high) for 5 to 7 minutes, rearranging once. Drain. Prepare sauce as directed above. Makes 6 servings.

BISCUITS
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs, beaten
1 cup Amish (Friendship) Starter
1/4 cup vegetable oil
1/4 cup butter, melted

In a large bowl combine flour, baking soda, salt and baking powder. In a separate bowl combine eggs, Amish Starter and oil. Mix well. Add starter to dry ingredients and mix until dough pulls away from sides of bowl. Transfer to a lightly floured surface and roll until 1/2 inch thick. Using a 3 inch circle cutter or floured glass cutout biscuits and place on a lightly grease cookie sheet. Brush top of biscuits with melted butter. Cover and let rise 30 minutes. Bake in a preheated 350 degree oven for 15-20 minutes.

BROWN SUGAR PIE
1 unbaked 8-inch pie shell
1 cup brown sugar
3 tablespoons all-purpose flour
Speck of salt
1 (12 ounce) can evaporated milk
2 1/2 tablespoons butter
Ground cinnamon

Preheat oven to 350 degrees F.
In the pie shell, place the brown sugar, flour and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not stir or mix in. Dot with butter, and sprinkle cinnamon liberally over all. Bake for 50 minutes, or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it's supposed to be.

CHICKEN AND CORN SOUP
1/2 stewing hen or fowl
2 quarts chicken stock or broth
1/4 cup onion - coarsely chopped
1/2 cup carrots - coarsely chopped
1/2 cup celery - coarsely chopped
1 teaspoon saffron threads (optional)
3/4 cup corn kernels, canned, or fresh or frozen
1/2 cup celery - chopped fine
1 tablespoon chopped fresh parsley
1 cup egg noodles - cooked

Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary. Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces. Strain the saffron broth through a fine sieve.
Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.

POT PIE
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons shortening
1 egg
Milk
Ham, beef or chicken broth
Potatoes

Mix together flour, salt, baking powder and shortening until crumbly.
Put egg in cup; fill cup to 1/2 cup with milk. Add to dry ingredients. Mix as for pie dough and roll out thin. Cut dough into small squares and add to ham, beef or chicken broth. Bring broth to boil; reduce heat and cook over low heat until done. Add cubed potatoes and meat which was cooked to obtain broth.

POT ROAST
3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced

Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce over meat. Put half of onions on meat, the other half in sauce. Cover and roast for 4-5 hours at 325 degrees.