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Summer Recipes

Published: July 1, 2010 4:59 PM

Amish Yeast Buns

3 packages dry yeast

1 c. warm water

2 c. hot milk

1/2 c. oil

1/2 c. granulated sugar

6-8 c. all-purpose flour

1 tablespoon salt

Throw half of flour and the remaining ingredients into food processor. Mix well and add more flour until it forms a soft ball. Knead in machine for 45 seconds. Allow to rise.

Punch down and make into rolls. Allow to rise, again. Bake at 400*F for 15 to 20 minutes. Brush with butter while warm.

Yumazitti

8 ounces wide noodles, cooked and drained

1 1/2 pounds ground beef

1/2 c. diced celery

2 tablespoons butter

1/4 teaspoon pepper

Salt to taste

1 (10 1/2 ounce) can cream of chicken soup

1 (10 ounce) can tomato paste

1/2 pound cheddar cheese, grated

Brown meat in butter, and season with salt and pepper.

Place a layer of noodles in a two-quart casserole, then one layer each of meat, celery, soup, tomato paste and cheese. Repeat until all the ingredients are used, ending with layer of cheese and bake, uncovered, at 350*F for one hour.

Bean salad

1 can green beans

1 can wax beans

1 can kidney beans drained and rinsed

1 onion sliced into thin rings

1 1/2 c. honey

1 c. cider vinegar

1 c. vegetable oil

1 1/2 tsp. salt

1 1/2 tsp. ground black pepper

Mix together green beans, wax beans, kidney beans, onion, honey, vinegar, vegetable oil, salt, and pepper. Refrigerate for at least 12 hours before serving.

Little Honey Cakes

1 1/2 c. lard

2 c. granulated sugar

4 eggs, beaten

1 c. molasses

1 c. honey

1 c. hot water

2 teaspoons cinnamon

1 teaspoon ginger

2 teaspoons baking soda

2 teaspoons baking powder

About 5 c. all-purpose flour to stiffen

Cream 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*F until brown.

Amish Blueberry Cobbler

1 stick butter

2 eggs

1/2 tsp. salt

4 Tbsp. vinegar

1 tsp. cloves

2 c. sugar

3 c. flour

2 tsp. soda

1 tsp. cinnamon

1 1/2 c. blueberries

1/2 c. blueberry juice

Cream butter and sugar together. Add eggs and beat until fluffy. Sift flour and measure. Sift dry ingredients and add juice and vinegar. Beat thoroughly after each addition. Add berries and stir just enough to blend into dough. Bake for about 40 minutes in 350*F oven.

Old fashioned lemonade

1 c. sugar

1 c. water

Peel of 1 lemon, cut into strips

Juice of 6 lemons

Fresh mint sprigs and lemon slices, for garnish

In a small saucepan bring sugar and water to a boil, add peel and simmer for 5 minutes. Remove from heat, bring to room temperature and strain out peel. To a 2 quart pitcher add lemon juice and 1/2 cup of the syrup and 5 cups water stir, taste, adjust ratio of water and syrup. Serve over ice garnished with a

mint sprig.


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