Page 25,Babylove`s

PAGE 25

GRANDMA'S POTATO SALAD

6 med potatoes
6 hard cooked eggs
1 med onion
1/4 lb bacon
1 c mayonnaise
salt to season
1 Tbs celery seed
1/4 c vinegar
1/4 hot water
1/4 c sugar

Cook, peel and dice potatoes. Chop onion and eggs and add to potatoes. Fry and crumble bacon. Drain fat. Mix vinegar, water and sugar with bacon and then heat. Pour over potatoes. Add mayonnaise, salt and celery seed. Refrigerate.

COFFEE CAN BREAD

BAKE 350 45 MIN. 2 -1# COFFEE CANS - GREASED - ALSO LIDS

1 PACKAGE DRY YEAST
1/2 CUP WARM WATER
3 TABLES. SUGAR

MIX TOGETHER BE SURE TO DISSOLVE YEAST GOOD LET SET FOR SEVERAL MINUTES

4 CUPS FLOUR
2 TEAS. SALT
2 TABLES. COOKING OIL
1 LG. CAN EVAPORATED MILK

MIX 2 CUPS FLOUR, SALT, OIL, MILK IN YEAST MIXTURE BEAT WITH MIXER ADD REST OF FLOUR BY HAND
POUR IN 2 COFFEE CANS PUT LID ON WHEN LID POPS OFF READY TO BAKE

AMISH FRIENDSHIP CAKE

*Takes approximately 30 days to prepare* Initial Starter Recipe

Day One through day 14
1 cup cubed pineapple (drained)
1 cup sugar
2 tablespoons brandy

Combine in a glass gallon jar. Let it set for two weeks. Cover loosely with aluminum foil with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON! Be sure to stir daily.

Day 15:
Add:
1 cup maraschino cherries including the juice
1 cup sugar
2 tablespoons brandy

Let set two more weeks, stirring daily.

On day 30:
Make a secondary starter.

Secondary Starter Recipe:
Next we prepare another starter from the starter above. (You want to share don't you?)

1-1/2 cups starter (prepared above)
1 large can sliced peaches (with juice)
2-1/2 cups sugar
1lb.4oz can of juice(your choice)

Put in a gallon jar. Stir once a day for 10 days

On the 10th day:
Add 2- 1/2 cups sugar
1lb.4oz. can of juice(your choice)

Stir for ten days

On the 20th Day:
Add 2 -1/2 cups sugar
14 to 15 oz can of juice(your choice)

Stir daily for ten days

On the 30th Day:
Drain liquid from fruit. Divide the juice into 5-6 jars each containing 1-1/2 cups of juice. Give to friends and keep one for yourself. You friends can now start with the starter you have given them and make the 30-day cake directly. Divide fruit in thirds. You can freeze 2/3 of the fruit to use later.
DO NOT STORE REFRIGERATED!! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!

Finally - THE AMISH FRIENDSHIP CAKE
Cake 1 yellow cake mix (without pudding in it)
2/3 cup oil
4 eggs
1/3 of the fruit (prepared with the starter above)
1- cup nuts - chopped
1 box vanilla instant pudding

Mix all ingredients together and bake in a greased Bundt pan at 350 degrees for 50 minutes or until done.

Important Note: Do not use a metal strainer when straining the fruit.

SUGAR COOKIES

1 1/4 c. sugar
4 c. flour
2 t. baking powder
1 t. salt
3/4 c. butter
1 c. sour milk or buttermilk
2 eggs
2 t. vanilla or lemon extract
1 t. soda

Sift together the first 4 ingredients. Raise in butter the same as for pie crust. Add milk, eggs, vanilla (or lemon) and soda. Roll 1/8-inch thick. Cut with cooky cutter. Sprinkle with sugar. A raisin may be placed in the center of each cooky, if desired. Bake on a greased baking sheet, 10-12 minutes at 400 degrees.

BROILED ONION TOASTS

INGREDIENTS:
1 cup Parmesan cheese
1 medium onion, finely chopped
1 cup mayonnaise
dash pepper
1 loaf of cocktail bread

PREPARATION:
1. Mix all ingredients together.
2. Spread mixture on little cocktail bread slices.
3. Broil 'open faced sandwiches' in the broiler until browned. Serve warm.

EGG NOG

8 eggs, separated
2 c. bourbon, blended whiskey for a milder taste
1 1/2 c. sugar
1 T. pure vanilla extract
1/4 t. salt
1/2 gallon whole milk
1 c. whipping cream, whipped
nutmeg

Beat egg yolks. With mixer running, drizzle bourbon over egg yolks. Add sugar and mix well. Stir in vanilla, salt, and milk. Pour in large punch bowl. Fold in the whipped, whipping cream. It won't be smooth, but that just makes it better. Beat egg whites until peaks form. Dollop on top of the egg nog (Do not mix in.) and sprinkle egg whites with nutmeg. YUMMY!

POOR BOY CROQUETTES

1 lb. ground beef
1 egg
1/8 tsp. pepper
1/8 tsp. nutmeg
1 tsp. salt
1/2 cup milk, plus more
Cracker crumbs

Beat egg well. Add salt, pepper, egg, nutmeg and 1/2 cup of milk to meat. Mix well. Keep adding milk until mixture drops easily from spoon. Drop by heaping tablespoons into cracker crumbs and then into shallow fat in skillet. Fry at medium heat, turning once, until nicely browned. Serve with potatoes or noodles. You can make a nice cream gravy from the drippings in the pan by blending into the fat two or three tablespoons of flour, then gradually mixing in 1 to 1 1/2 cups milk and stirring until the mixture boils and thickens. Season to taste.

GRILLED CHICKEN WITH PEACHES

INGREDIENTS:
1 lb chicken thighs, skinned
1 cup pineapple juice
1/4 cup peach preserves

PREPARATION:
1. Preheat oven to 400 degrees and also preheat grill.
2. Rinse chicken and place in a pan lined with aluminum foil.
3. Either in a food processor, blender or by hand, mix pineapple juice and peach preserves and pour over chicken.
4. Bake in the oven for 1 hour, basting frequently.
5. Remove chicken from oven, place on grill over medium-high heat, and grill until lightly seared. Serves 4.

APPLESAUCE CAKE

2 cups flour
1/4 cup sugar
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3 tablespoons cocoa
1 tablespoon cornstarch
1 cup chopped walnuts
1 cup raisins
1-1/2 cups applesauce (or can substitute stewed prunes, with a little lemon juice)
1/2 cup melted butter

Mix all together. Pour into a well-greased 5 x 9" loaf pan and bake 1 hour at 350 degrees Fahrenheit.

HAWAIIAN WAFFLES

1 1/2 cup flour
4 T. melted butter
2 tsp baking powder
1 tsp lemon juice
1/2 tsp. salt
1 1/2 cups milk
2 T. sugar
1 cup crushed pineapple, drained
3 egg yolks
3 egg whites, beaten

Mix together all but egg whites. Fold in egg whites gently. Bake in waffle iron. Top with coconut syrup, chopped macadamia nuts or other choice.

BAKED RICE PUDDING

10 c milk (yes this is a lot of milk, but it evaporates)
1 c uncooked rice
1 c white sugar
1 tsp salt
1 c raisins
nutmeg

Combine milk, rice, sugar, salt, and raisins in a large (~ 9 x 13 in) glass baking dish (or 6-7 qt glass bowl). Put into a 425 F oven. When the milk begins to boil, reduce the heat to 300 F. Bake uncovered for about 2 hours. Before serving, sprinkle nutmeg over the top.

NOTE: You must watch this dish and stir each time the top of the milk turns brown.

GRAM'S DILL PICKLES

1 qt vinegar( apple cider)
3 qt. water
1 cup Pickling Salt

Bring to a boil and pour over washed cukes in jars.

Add to jars:
1/2 tsp powdered Alum
2 cloves garlic cut up or crushed or more
2 bunches dill weed or more
small piece of red pepper Optional if you like them spicy

Wipe off tops of jars and seal up .. let stand on counter until sealed. should take a couple of days.. those that don't seal place in fridge and eat first .. makes 8 qt.

SCREWBALL CAKE

3 cups flour
2 cups sugar
2/3 cup cocoa
2 tsp baking soda

Pour in large mixing bowl and stir until combined.

3 cups water
2/3 cup vegetable oil
2 tsp vinegar
2 tsp vanilla

Add to dry ingredients and mix. Preheat oven to 375 degrees. Pour batter into a greased 8 X 11 or 9 X 13 pan. Bake for one hour or until toothpick in center comes out clean.

BROWNIES
3 ounces unsweetened chocolate
3 ounces butter
3 large eggs
2 tbsps milk
8 ounces sugar
3 ounces all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp pure vanilla extract
3 ounces nuts, chopped

DIRECTIONS:
Grease 8 by 8 inch deep baking dish.
Preheat oven to 325 degrees.
Melt chocolate and butter or margarine in a bowl over a pan of simmering water.
Put the eggs and milk in a large mixing bowl and beat lightly.
Add the sugar and beat a little more.
Stir in the chocolate and butter mixture.
Sift the flour, salt and baking powder into the mixture and beat until well blended.
Stir in the vanilla and finally fold in the 2-3 ounces of chopped nuts (optional).
Pour the mixture into the greased baking dish and bake in the pre heated oven for 30-35 minutes until risen and springy in texture.
Turn out onto a cooling rack and when cold cut into 2 inch squares.

MEXICAN WEDDING COOKIES

1 c. butter
1/2 c. sifted powdered sugar
2t. water
1t. vanilla
2 c. flour
1/2 c. ground toasted almonds or pecans
1/4t. ground cinnamon
1/4t. finely shredded lemon peel
powdered sugar for dusting

Beat butter till softened. Add powdered sugar and beat till fluffy. Add water and vanill and beat well. Stir in flour, nuts, cinnamon and lemon peel. Shape dough into 1 inch balls and place onto an ungreased cookie sheet.Flatten slightyly with the bottom of a glass dipped in sugar. Bake at 325 degrees for 18 to 20 minutes. Cool 5 min on cookie sheet, remove and dredge with powdered sugar.