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.

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.

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.

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.

8 ounces noodles, cooked
2 cups cooked chickens, cubed
2 cups chicken broth (canned is ok)
1 cup milk
1 can mushrooms
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup margarine
1/3 cup flour
1/3 cup grated parmesan cheese

Melt margarine, then add flour and stir until smooth.
Gradually add milk and broth, then seasonings and mushrooms.
Combine chicken, cooked noodles, and prepared sauce.
Place in an ungreased 9 x 13 inch baking pan and top with Parmesan cheese.
Bake at 350 degrees; for 35-45 minutes, or until heated thoroughly and top is browned slightly.

5 C. flour
5 tsp. soda
2 tsp. salt
2 tsp. allspice
15 oz. raisin bran
3 C. sugar

Mix above ingredients.
Add: 1 C. oil, 1 qt. buttermilk, 2 tsp. vanilla Mix well.

Butter muffin tins well and fill 3/4 full.

Bake at 375 degrees for 20 minutes.

1/2 C. flour
2 tsp. paprika
1 tsp. pepper
1/4 tsp. dry mustard
3 tsp. salt
1 cut-up broiler or young chicken
1/4 lb. butter

Preheat oven to 350ºF.

Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture.

Melt the butter in a 13 x 9-inch baking pan.

Place the chicken parts in the pan, but do not crowd them.

Bake the chicken for 1 1/2 to 2 hours or until done.

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.

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

Directions

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divide in half.

1 lb. beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 lb. egg noodles
1 can cream of mushroom soup
1 tbsp. olive oil

Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted.
Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserole dish.
Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture.
Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles.

5 sticks margarine
2 1/2 cups white sugar
2 1/2 cups brown sugar
5 eggs
2 1/2 cups peanut butter
2 1/2 teaspoons baking powder
3 3/4 teaspoons baking soda
1 teaspoon salt
5 cups flour

Cream together margarine, sugars, and eggs. Add peanut butter and mix well. Add dry ingredients.
Drop by teaspoonful on cookie sheet and bake at 350 for 8-10 minutes. Makes 8 or 9 dozen.

Recipe from Amish Mennonite Cookbook II

1 pkg instant vanilla pudding; (6 oz)
3/4 cup powdered sugar
1/2 cup peanut butter
whipped topping
1 9" baked pie shell

Prepare pudding according to package directions.
Crumble sugar and peanut butter together.
Put 2/3 cup peanut butter crumbs into baked pie shell. Fill with chilled pudding. Top with whipped topping.
Sprinkle remaining peanut butter crumbs over topping.

Keep refrigerated until ready to serve.

Makes 1 9" pie

Recipe by Mary I. Smucker Goshen, IN
College Mennonite Church Source: The Best of Mennonite Fellowship Meals

1 tablespoon olive oil
1 medium onion, chopped
1 pound ground beef
1 (10-3/4-ounce) can condensed tomato soup
1 (16-ounce) package wide egg noodles
1 (10-3/4-ounce) can condensed cream of mushroom soup
1/2 teaspoon paprika

Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with nonstick cooking spray.

In a large skillet, heat oil over medium heat and saute onion 2 to 3 minutes. Add ground beef and cook 4 to 6 minutes, or until browned. Stir in tomato soup; set aside.