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Published: September 1, 2010 2:49 PM

Oatmeal Chocolate Chip Whoopie Pies

*2 c. brown sugar

*3/4 c. shortening, softened not melted

*2 eggs

*1/2 teaspoon salt

*1 teaspoon cinnamon

*1 teaspoon baking powder

*1 teaspoon baking soda

*3 tablespoons boiling water

*2 1/2 c. flour

*2 c. oatmeal, not instant

*3/4 c. chocolate chips

Cream sugar and shortening.

Add eggs, salt, cinnamon and baking powder.

Add baking soda, dissolved in the boiling water.

Gradually stir in chocolate chips.

Drop batterby heaping teaspoonful onto greased cookie sheet.

Bake at 350F for eight to 10 minutes or until lightly browned.

Marshmallow Fluff Filling

*1 stick (1/2 c.) unsalted butter, softened

*1 1/4 c. confectioners sugar

*2 c. marshmallow creme such as Marsh-mallow Fluff

*1 teaspoon vanilla

Beat together butter, confectioners' sugar, marshmallow and vanilla in a bowl with electric mixer at medium speed until smooth, about three minutes.

*Don't replace the shortening with butter, it will give you a flatter, harder cookie.

Amish Chili Soup

*1-1/2 lb. sausage

*2 medium onions

*3 c. tomato juice

*1 can kidney beans

*1 tablespoon chili powder

*1/4 to 1/2 c. brown sugar

*Salt to taste

*2 to 3 tablespoons flour


Brown sausage and onion in a deep pot. Add remaining ingredients, except spaghetti, stir well, and bring to a boil. Add some spaghetti to the soup. Cook until spaghetti is done, about five to 10 minutes over medium-high heat.

Amish Peanut Brittle

*2 c. granulated sugar

*1 c. white Karo syrup

*1/2 c. water

*1 (8 ounce) package raw peanuts

*1/4 teaspoon salt

*1 tablespoon baking soda, sifted

Have 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.

Amish Potato Salad

*1 c. raw bacon

*1 onion, chopped

*3 tablespoons flour

*1 1/2 c. water

*2/3 c. vinegar

*1/2 c. parsley, minced

*2/3 c. sugar

*2 teaspoons celery seed

*6 c. almost done red potatoes, sliced

Saut onion and bacon together, then add flour and cook together for one or two minutes. Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes in a 375F oven.

Amish Stuffed Chicken

*4 skinless boneless chicken breast halves

*2 skinless chicken thighs

*1/4 c. pistachio nuts

*2 tablespoons whipping cream

*1/4 teaspoon salt

*1/4 teaspoon pepper salt and pepper

*1 tablespoon butter -- melted


Preheat oven to 375F and lightly grease a shallow baking dish. De-bone chicken thighs and place meat in a food processor. Process until coarsely ground. Add pistachio nuts, cream and 1/4 teaspoon each of salt and pepper. Process until well combined. Set aside. Place each breast half between two sheets of plastic wrap and flatten to 1/8 inch thick. Season with salt and pepper. Place 1/4 of the thigh mixture on each breast and roll up, tucking in the ends. Secure with toothpicks. Place rolls in prepared baking dish, brush with melted butter and sprinkle with paprika. Bake until interior temperature is 165F, about 30 to 35 minutes.

Meanwhile prepare the Cider Cream Sauce. In a medium saucepan combine chicken stock, apple juice and vermouth. Bring to a boil, reduce heat slightly and gently boil until reduced to 1/2 cup, about 15 to 20 minutes. Add whipping cream. Return to boiling, reduce heat and gently boil until slightly thickened, about five to seven minutes.

Remove chicken roll from oven and place on serving plates. Spoon Cider Cream Sauce over chicken rolls and serve.

Barbecued Meatballs

*3 lbs. ground beef

*1 can (12 ounces) evaporated milk

*1 c. quick oatmeal

*1 c. cracker crumbs

*2 eggs

*1/2 c. chopped onion

*1/2 teaspoon garlic powder

*2 teaspoons salt

*1/2 teaspoon pepper

*2 teaspoons chili powder


*2 c. ketchup

*1 c. brown sugar

*1/2 teaspoon liquid smoke

*1/2 teaspoon garlic powder

*1/4 c. chopped onion

To make meatballs, combine all ingredients.Mixture will be soft -- shape into walnut-size balls.

Place meatballs in a single layer on a cookie sheet lined with wax paper. Freeze until solid. Store frozen meatballs in freezer bags until ready to cook.


Combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13-by-9-by-2 inch baking pan. Pour on the sauce. Bake at 350F for one hour.

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