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.

Crust:
1/2 cup butter
1-1/2 cups flour
1/2 tsp. salt

Mix and press into 10" pie pan.

Filling
4 cups fresh peaches
2 Tbs. flour
1 cup sugar, divided (1/4 cup and 3/4 cup)
1 egg
1/4 tsp. salt
1/4 tsp. vanilla
1 cup sour cream

Crumb Mixture (mix together until crumbly, set aside):
1/3 cup sugar
1/3 cup flour
1/4 cup butter
1 tsp. cinnamon

Slice peaches and spinkle with 1/4 cup sugar. Combine 3/4 cup sugar, flour, egg, salt and vanilla. Fold in sour cream.
Stir in peaches.

2 cups sugar
1/4 cup butter
1 tsp. vanilla
1-1/2 cups light corn syrup
2 cups whipping cream

Put sugar, butter and syrup into pot with 2/3 cup of the cream. Stir over low heat until melted, continue cooking 30 minutes.
Add rest of cream. Cook until it reached the softball stage. Add vanilla and pour into buttered pan cool and cut into squares.
Wrap candy separately in wax paper to prevent sticking.

Buttermilk Cookies-Amish Acres Bakery

4 cups sugar
4 cups brown sugar
3 cups margarine
3 cups buttermilk
12 eggs, beaten
8 tsp. baking soda
8 tsp. baking powder
2 tsp. salt
1 tsp. vanilla
14 cups flour

Cream sugars and oleo. Add eggs and buttermilk. Mix in rest of ingredients. Drop by teaspoon on cookie sheet.
Bake at 350 for 10 to 13 minutes.

Icing:
1 lb. powdered sugar
2 Tbs. margarine
1/2 cup milk
1/2 cup butter flavored Crisco
1/2 tsp. salt
1 tsp. vanilla

Mix all ingredients together, adding powdered sugar last.

1 Cup unsalted butter or margarine room temp.
1 Cup vegetable cooking oil
1 Cup granulated sugar
1 Cup confectioners' sugar
2 eggs
1 Teaspoon vanilla
4 1/2 Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon cream of tartar

Combine butter or margarine, oil and sugars in a large mixing bowl; mix well. Add eggs, beat 1 minute until well blended.
Add vanilla, beat well.

In separate bowl, combine flour, baking soda and cream of tartar; add to creamed mixture, mixing well. Drop by small teaspoon on ungreased cookie sheet.

6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup white sugar
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon white sugar
1 teaspoon prepared mustard
3/4 cup vegetable oil

In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook
for 3 minutes.
Cool completely, then pour over cabbage mixture, and toss to coat.
Refrigerate overnight for best flavor.

1/2 cup butter
2 cups flour, sifted
1 cup sour milk
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 bananas, creamed
2 eggs, beaten

Cream butter and sugar together. Add well beaten eggs. To this mixture, add the sour milk alternately with the sifted flour, baking powder and the baking soda. Add creamed bananas and vanilla extract. Beat with an egg beater.

Grease and flour a pan and bake cake at 350 degrees F for about 40 minutes.

Cool before removing from pan.

AMISH BARBECUED CHICKEN

Barbecue Sauce
1/2 cup water
1/2 cup cider vinegar
2 tablespoons vegetable oil
1 small bay leaf
1 1/2 teaspoons garlic powder
1 1/2 tablespoons Worcestershire sauce
1 teaspoon granulated sugar
1 1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon celery salt

8 boneless chicken breasts
In a small saucepan, combine the sauce ingredients and bring to a boil over high heat. Remove from heat. Place the 8 chicken pieces in a shallow glass dish or resealable zip-top bag. Reserve some sauce for basting.

1 cup graham cracker crumbs
1 cup light brown sugar
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 stick (1/2 cup) butter, softened
1 (18.25-ounce) box yellow cake mix, prepared according to package directions

Preheat oven to 350ºF. Coat a 9 x 13-inch baking dish with cooking spray.

In a medium bowl, combine graham cracker crumbs, brown sugar, walnuts, cinnamon, and butter; mix well and set aside.

In a large bowl, prepare cake mix. Pour half the batter into baking dish and sprinkle with half of crumb mixture. Repeat with remaining batter and crumb mixture.

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.

1/4 cup sifted flour
1/2 cup sugar
1/8 tsp salt
3 Tbs butter
1 egg
1/3 cup molasses
2 Tbs boiling water
1/2 tsp baking soda
1 unbaked pie shell

Mix flour, sugar and butter until crumbs form. Reserve 1/4 cup. Beat egg until light and fluffy. Add egg to molasses, boiling water and soda.
Beat until soda is dissolved. Add all but the reserved crumb mix . Mix until well blended.

Pour into unbaked pie shell and sprinkle with reserved crumbs.

Bake in a preheated 375°F oven for 35 to 40 minutes or until center is done.

2 Cups Sugar
1/4 Cup Butter
4 TablespoonsWater
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.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,1936.

Country-style ribs
3 pounds sauerkraut
3/4 cup chopped onion
6 to 8 whole cloves
1 1/2 cups chopped apples
1 teaspoon brown sugar
A dash of Peper
1 1/2 cups chicken broth

Broil or slow cook country style ribs. In a large roasting pan or casserole dish mix together sauerkraut, onion, cloves, apples, brown sugar, pepper and chicken broth.

Bury ribs at random in sauerkraut mixture. Pour chicken broth over top.

Bake at 325 degrees F for 2 hours.

2 1/2 C. All-purpose flour
1 1/2 Tblsp. Baking powder
1 tsp. Salt
3/4 C. Warm water
1 Tblsp. Vegetable oil
1 Tblsp. Nonfat dry milk powder
Vegetable oil (for deep-frying)
Cinnamon sugar

Combine flour, baking powder and salt in large bowl.
Combine water, oil and dry milk powder and stir into flour mixture until smooth dough forms. T
urn out onto lightly floured surface. Knead 4 times into smooth ball. Cover and let rest 10 minutes.

Divide dough into 8 balls.
Flatten with fingertips or roll out each ball to form 8- to 10-inch round.

vegetable oil
3 large eggs
1/2 cup unsalted butter, melted
1/2 cup milk
2/3 cup all purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 cup brown sugar
1/4 tsp. salt
1 lb. corn, thawed if frozen, drained
7 ounces canned creamed corn

Combine eggs, butter and milk in a bowl and beat with an electric mixer on medium speed. Add next 4 ingredients and mix thoroughly. Beat in remaining ingredients on low speed.
Heat oil in an electric deep fryer to 370°F.
Gently drop large spoonfuls of batter into fryer.
Do not crowd. Fry, turning occasionally, until golden on all sides.

8 pork chops
1 C. ketchup
1 can celery soup
1/2 C. chopped onion
1 or 2 tbsp. Worcestershire sauce

Mix the ketchup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish.

Bake at 275 degrees for 2 hours

1 lb. sliced ham, cut into julienne strips
1 lb. can of sauerkraut, rinsed and drained well
1 lb. Swiss cheese, coarsely grated
1 TB caraway seed
1 TB dill weed
Mayonnaise

Mix all ingredients together with a kitchen fork and add mayonnaise until it reaches the consistency that you like.

Serve on your favorite rye bread.

Can also be used on crackers as an appetizer.

Recipe from "Amish Cooking from Quilt Country" by Marcia Adams.

Pies:
9 C. cake flour
2 tbsp. sugar
1 tbsp. salt
3 C. shortening
2 C. water
Thick fruit filling

Shortening for deep fat frying

Glaze:
8 lbs. powdered sugar
1/2 C. cornstarch
1/3 C. powdered milk
1 tsp. vanilla extract
2 1/2 C. warm water

To make pies, combine in large mixing bowl the flour, sugar and salt.
Cut in shortening until pieces are the size of small peas.
Add water a little at a time until the four mixture is moistened.
Form into 4 balls.

Divide each ball into 10 pieces and roll each piece into a circle.

1 pound walnuts
2 cups granulated sugar
5 tablespoons all-purpose flour
6 egg whites
1 teaspoon vanilla extract

Beat egg whites until stiff but not dry. Gradually add sugar and continue to beat until blended.
Sift flour lightly over beaten whites and fold in with a wire whisk.
Blend in vanilla extract and nuts.
Drop by teaspoon onto greased cookie sheet about 2 inches apart.

Bake at 325 degrees F for 10 minutes.

Yields 6 dozen small cookies.