1 can creamed corn
2 eggs, beaten
2 tablespoons sugar
2 tablespoons butter
1 cup milk
2 tablespoons cornstarch

Mix cornstarch with milk. Warm milk mixture with butter. Mix beaten eggs and sugar with corn. Add milk mixture.
Put into greased casserole dish.
Bake at 350 degrees for 45 minutes.

6 md Potatoes
1 sm Onion, chopped
1 C Celery- chopped
1 tsp. Celery Seed
1 tsp. Salt
4 Hard cooked Eggs, diced

Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix potatoes gently with the remaining 5 ingredients; then add to the
dressing.

Dressing:
2 Eggs, well beaten
3/4 C. sugar
1 tsp. Cornstarch
Salt to Taste
1/4 to 1/2 cup vinegar (to taste)
1/2 C. Cream or evaporated milk
1 t Mustard
3 T butter, softened
1 cup Mayonnaise

Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard.
Cook until thickened.

1 2/3 cups Peanut butter chips
3/4 cup Evaporated milk
2 1/4 cups Granulated sugar
1/4 cup Unsalted butter
7 ounces Marshmallow cream
1 teaspoon Vanilla

1. Butter a loaf pan.
2. Place peanut butter chips into a medium bowl.
3. In a heavy 3-quart saucepan, combine sugar, marshmallow creme, evap. Milk and butter.
Cook over med. Heat, stirring constantly, until mixture boils; boil and stir 5 mins.
4. Remove from heat; stir in vanilla.
5. Immediately stir mixture into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Cool completely.

Streusel:
Use one pkg graham crackers, (9 full ones)
1 cup brown sugar
1 stick and 3 Tbsps melted butter
1 1/2 cups pecans
2 tsps cinnamon
Put your graham crackers in a Ziploc bag, close it and roll with rolling pin until crushed, put in large bowl. Add other dry ingredients.
Melt butter pour over and mix thoroughly.
Set aside.

Cake:
1 box (18 1/4 oz) white cake or French vanilla cake mix
1 box of instants (3.12 oz) French vanilla pudding
3 eggs
1/4 cup oil
1 cup water

Beat together until thoroughly mixed. Pour half into a greased 13X9X2 baking pan.

4 cups unsifted flour
1 teaspoon baking powder
2/3 cup shortening
1/2 teaspoon salt
2 1/2 cups granulated sugar
1 teaspoon cinnamon
2 eggs, prebeaten
1 1/2 cups buttermilk
1 teaspoon baking soda
1 cup brown sugar
1/2 cup coconut

Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later.
In separate bowl, mix the eggs, buttermilk and baking soda together.
Then blend the remaining portion of the original crumb mixture, stirring thoroughly.
There will be some small lumps in the batter.

1 lb Ground Beef, Browned
1 cup Potatoes, Peeled & Sliced
1 cup Carrots, Peeled & Sliced
1/2 cup Onions, Diced
1 can Cream Of Mushroom Soup
8 oz Cheddar Cheese, Shredded

Spread beef in a skillet; layer potatoes, carrots and onion on top.
Spoon soup over top and sprinkle with cheese.
Cover and simmer over low heat until vegetables are tender, about 30 minutes.

4-6 Servings

1 1/2 cups water
3 medium potatoes, peeled and grated
1 celery rib, finely chopped
1 small onion, finely chopped
1/2 cup diced cured or smoked ham
1 large egg, lightly beaten
1/2 cup all-purpose flour
1 teaspoon salt
4 cups milk
1/8 teaspoon celery seeds
2 tablespoons finely chopped fresh parsley or chives

Bring the water, potatoes, celery, onion and ham to a simmer in a large saucepan; cook for 20 minutes.

In a medium bowl, mix the egg, flour and 1/4 teaspoon of the salt.
Using floured hands, pull into stringy lumps; add to the potato mixture.

1 pound fresh chestnuts
1/2 cup melted butter or margarine
4 cups bread crumbs
2 well beaten eggs
1/2 cup chopped celery
1 1/2 teaspoon salt
4 teaspoon poultry seasoning
1/2 cup chopped celery

Wash chestnuts, make two slits on each shell, and bake for 15 minutes at 475 degrees.
Shell, boil in water to cover for 20 minutes. Chop fine.
Mix with the melted butter, bread, crumbs, salt, poultryseasoning, egg and celery.
Toss well.

Yields enough to stuff a 18 pound bird.

Shelling Chestnuts Pan/Oven Method

1/2 lb dried beef, chopped
2 tablespoons butter (or more if you need it)
1/4 cup flour
2 cups milk

Melt butter in a frying pan.
Brown the dried beef in hot butter.
Sprinkle flour over beef and continue cooking until beef and flour are well-browned.
Stirring constantly, slowly pour in milk and bring to a boil.

Serve on toast, noodles or mashed potatoes

1 stick oleo
1 med. onion (chopped)
1/2 cup flour
3/4 cup cold water
1 cup cream
15 med. potatoes

Melt together oleo and onion, then add flour, cold water and cream. Stir until right thickness.
Pour over boiled and shredded potatoes.
Bake at 350 for 1 hour.

1 lb. or 2 cups navy beans, dried
1 meaty ham bone
1 cup cubed potato
1 cup thinly sliced celery
1 cup finely chopped onion
1 clove garlic
1 cup sliced carrots
1 small bay leaf

Cook beans in 2 1/2 quarts of water for 2 minutes.
Remove from heat, let stand 1 hour. Add ham bone, minced garlic and bay leaf to beans.

Cover and simmer 2 hours or until almost tender.
Add vegetables, salt and pepper to taste, simmer 1 hour more.
Remove ham bone and cut off meat.
Dice meat and add to beans.
Reheat to almost boiling.

Remove bay leaf

Ingredients
1 pound walnuts, chopped
2 cups granulatedsugar
5 tablespoons all-purpose flour
6 cups egg whites
1 teaspoon vanilla
Instructions

Preheat oven to 325 degrees F.
Beat egg whites until they are very stiff but not dry.
Add the sugar slowly while beating the stiff egg whites.
Sift flour lightly over beaten egg whites and fold in with a wire whick. Blend in vanillaextract and nuts.
Drop by teaspoon onto a greased cookie sheet making sure they are about 2-inches apart.
Bake for 10 minutes. Take out and let cool.

Yields about 2 dozen cookies

1 (10-3/4-ounce) can cream of mushroom soup
1 cup mayonnaise
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (10-ounce) packages frozen chopped broccoli, thawed
1 cup shredded sharp Cheddar cheese
1 (6-ounce) box herbed stuffing mix
1/4 cup (1/2 stick) butter, melted and divided

Instructions
1.Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
2.In a medium bowl, combine soup, mayonnaise, onion, salt, and pepper; mix well.

1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 eggs -- separated
3 tablespoons water
1 cup pitted sour cherries

Instructions:
Sift together flour, baking powder, salt and sugar.
Combine with beaten egg yolks and water. Mix until smooth.
Fold in stiffly beaten egg whites.
Add cherries
Drop by spoonfuls into hot fat (360 degrees) Cook 2-5 minutes, or until browned.
Drain on absorbent paper and serve with confectioner's sugar or fruit sauce.

Ingredients:
3 eggs
2 cups milk
1/4 cup sugar
3 cups flour -- up to 4
1/2 teaspoon salt
2 teaspoons baking powder

Instructions:
Beat eggs and add sugar and milk.
Sift half the flour salt and baking powder together and add to milk and egg mixture.
Beat the batter smooth and add only as much more flour as needed. Batter should be thin enough to run thru a funnel.
Drop from funnel into deep, hot fat (375 F)
Spirals and endless intricate shapes can be made by swirling and criss-crossing while controlling the funnel spout with a finger.

3 eggs
6 cups flour
2 cups warm water
2 tablespoons salt
4 tablespoons yeast or 2 compressed yeast cakes
½ cup sugar
½ cup lard ( or shortening)
Glaze
2 teaspoons white Karo
1 teaspoon vanilla
1 ½ cups powdered sugar
2 -3 tablespoons hot water

Directions
1. In a large bowl, dissolve yeast in 2 cups of warm water.
2. Add eggs, flour, salt, sugar and lard to yeast mixture.
3. Mix well.
4. Cover with a tea towel and let rise until doubled.
5. Roll out to 1/2" thick, cutting with a doughnut cutter.
6. Let rise again, 30-45 minutes.

2 Cups Sugar
1/4 Cup Butter
4 Tablespoons Water
1 Tablespoon Vinegar

Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball.
Pour into a buttered pan and when cool, cut in squares.

1 package fresh broccoli
1 large red onion
10 slices bacon, fried and crumbled
1/2 cup raisins

1 cup mayonnaise plus 2 tablespoons sugar plus 2 tablespoons vinegar

Mix and let set for 2 hours or so.

3/4 C. sugar
1/4 C. vegetable oil
1 egg
1/2 C. milk
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
2 C. blueberries, well drained

Topping
1/4 C. butter
1/2 C. sugar
1/3 C. flour
1/2 tsp. Cinnamon

Combine with fork or pastry cutter. Crumble over cake batter.

Cream together sugar, oil and egg until lemon colored. Stir in milk. Sift together flour, baking powder and salt and stir into creamed mixture.

Gently fold in blueberries.
Spread batter into greased and floured 9x9 square pan. Sprinkle with topping.

Bake for 45-50 minutes at 375 degrees

2 lbs. cut up chicken
5 C. water
1 med. onion, chopped
2 tbsp. chopped parsley
1/2 C. chopped celery
2 C. corn
Salt and pepper
1 C. flour
1 egg, beaten
1/4 C. milk

Simmer chicken in boiling water, remove bones and skin. Strain the stock. Return to pot, add onions, celery and corn.
Simmer till vegetables are tender. Mix flour with egg and milk. Rub mixture with fork till it crumbles.

Drop crumbs in soup.
Cook 10 more minutes covered.

Serves 3 to 4.

3 Golden Delicious Apples, chopped
3 Red Delicious apples, chopped
1 can (20 oz.) pineapple chunks or tidbits, drained, reserve juice
Small amount of chopped celery
White grapes, as many as you like
Chopped English walnuts
1/2 C. coconut

Take 1 cup pineapple juice, 2/3 cup sugar, 2 tablespoons cornstarch, dash of salt. Cook, stirring constantly until thickened.
Set aside to cool.
Mix fruit and other ingredients together. Pour cooled dressing over fruit.

Refrigerate.

1 lb. navy beans
1/2 lb. bacon ends
1 med. onion (quartered)
1/4 C. brown sugar
1/3 C. molasses
2 tsp. dry mustard
2 tsp. salt
1/4 tsp. pepper
2 tbsp. vinegar
2 C. hot water

Long cooking develops the wonderful old-fashioned flavor. Soak beans overnight in 6 cups water; add 1/4 teaspoon baking soda if water is hard.
Parboil beans for 20 minutes. Drain beans after parboiling; rinse with cold water.
Dice bacon ends to 1 inch square, placing half in the bottom of a 2 quart bean pot or casserole along with the quartered onion. Add beans.

3 qt. popped corn
1 C. brown sugar
1/2 C. butter
1/4 C. corn syrup
1/2 tsp. salt
1/8 tsp. cream of tartar
Cook all except popped corn over medium heat to 260 degrees or hard ball. Boil slowly. Pour over popped corn.

Put in 200 degree oven for 1 hour. Stir 3 times during the hour. Let cool

1 C. flour
Pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 C. milk
2 tbsp. melted shortening
1/2 C. canned pumpkin or mashed sweet potato, cooked

Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth.
Bake on hot, lightly greased griddle, turning only once.

Serve hot with butter and syrup or powdered sugar.

2 C. cake flour
2 tsp. baking powder
1 tsp. salt
1/2 C. sugar
1 egg
1 C. milk
1/4 C. shortening, melted

Measure sifted flour into sifter, add baking powder, salt and sugar.
Beat eggs in bowl. Add milk and blend. Sift dry ingredients into mixture gradually. Add melted shortening. Beat with mixer.

Bake on hot griddle.

2/3 C. all purpose flour
2/3 C. sifted cake flour
1 C. milk
1 3/4 tsp. baking powder
1 1/3 whole eggs, well beaten
3 1/2 tbsp. butter or margarine
3/4 tsp. vanilla extract

Berry Topping:
1 C. water
7 tbsp. sugar
1 1/4 tsp. white corn syrup
2 Pinches red food coloring
4 tsp. cornstarch
2/3 whole (3 oz.) raspberry flavored gelatin
5 1/4 sol. oz. frozen blueberries, defrosted
5 1/4 sol. oz. frozen raspberries, defrosted
Vanilla ice cream, optional

Mix batter ingredients together in order just until smooth. Bake in waffle iron according to manufacturer's directions.

Amish Apple Pancakes

2 Granny Smith apples, peeled, cored,and sliced
1 C. flour
1 C. milk
6 eggs
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. nutmeg
2 tbsp. butter

In mixer or blender, beat flour, milk, eggs, vanilla, salt, and nutmeg; set aside.

Heat oven to 475 degrees.
In cast iron skillet for 5 minutes, add 2 tablespoons butter; melt. Add sliced apples and fry 2 to 3 minutes.
Pour mixture over apples.

Bake at 475 degrees for 15 minutes. Reduce heat to 425 degrees for 8 to 10 minutes. Sprinkle with powdered sugar.
Cut in wedges. Serve with syrup or jam and bacon.

3 eggs
2 C. flour (approximately)
1/2 tsp. salt

Beat 3 eggs until frothy, add and stir flour until dough texture.
Knead until smooth. Turn into floured cutting board. Roll dough turning often until thin, let noodle dough dry 45 minutes - turn and dry 1/2 hour.
Cut into noodles size.
Drop into boiling beef or chicken stock, reduce heat and cook at rolling boil about 20 minutes.

Noodles boiling, begin their own gravy - season to taste.

1 lb. navy beans
1/2 lb. bacon ends
1 med. onion (quartered)
1/4 C. brown sugar
1/3 C. molasses
2 tsp. dry mustard
2 tsp. salt
1/4 tsp. pepper
2 tbsp. vinegar
2 C. hot water

Long cooking develops the wonderful old-fashioned flavor.
Soak beans overnight in 6 cups water; add 1/4 teaspoon baking soda if water is hard.
Parboil beans for 20 minutes.

Drain beans after parboiling; rinse with cold water.
Dice bacon ends to 1 inch square, placing half in the bottom of a 2 quart bean pot or casserole along with the quartered onion.

12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper

In a Dutch oven, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a
boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and
vegetables are tender.