The Dinner Bell

Today’s recipes are from an old Amish Cookbook adapted from the kitchen and pantries of an old order Amish cooks.

 

GLORIFIED RICE

 

2 cups cooked rice

½ cup sugar

1 cup pineapple

chunks, drained

1 cup whipping cream

 

Combine rice, sugar and pineapple chunks. Refrigerate for at least one hour. Just before serving, whip cream and fold into rice mixture. Serves 6.

 

POTATO CAKES

 

2 cups leftover mashed

potatoes

1 egg, beaten

1 tablespoon flour, or more

if potatoes are thin

2 tablespoons cream,

or less if potatoes are thin

1 tablespoon finely

chopped onion

2-3 tablespoons shortening

 

Mix together all ingredients except shortening. Heat shortening in skillet. Drop potatoes by tablespoons into shortening and brown on both sides.

 

OLD-FASHIONED

CRUMB CAKE

 

3 cups flour (all purpose)

2 cups brown sugar

½ cup shortening, butter

or margarine

1 egg, beaten

1 cup buttermilk

1 teaspoon baking soda

1 teaspoon cream of tartar

 

Mix flour and brown sugar together. Cut in shortening until mixture is crumbly. Take out 1 cup crumbs for topping. Add to remaining crumbs the egg, buttermilk, soda and cream of tartar in that order. Mix well after each addition. Pour into greased 9×13-in. baking pan. Sprinkle reserved cup of crumbs over top. Bake at 375 degrees for 25-30 minutes.

 

BAKED FRIED

CHICKEN

 

1 chicken, cut up

1 egg, beaten

½ cup milk

1 teaspoon salt

dash of pepper

¾ to 1 cup cracker crumbs

4 tablespoons butter

or margarine

 

Mix beaten egg and milk together. Dip chicken in liquid. Stir together salt, pepper and cracker crumbs. Dip chicken in dry mixture, using spoon to cover chicken well. Melt butter or margarine in skillet. Brown breaded chicken well on both sides. Remove browned pieces to roaster .Cover and bake at 325 degrees for 30 minutes. Uncover and continue baking for an additional 30 minutes. Serves. 6

 

SWEET AND SOUR

STEAMED CABBAGE

 

1 medium-sized head

of cabbage

1 teaspoon salt

2 tablespoons butter

or margarine

3 tablespoons sugar

3 tablespoons vinegar

 

Cut cabbage in narrow wedges and steam in small amount of water until tender. Stir in butter. Combine sugar and vinegar. Pour over cabbage and heat thoroughly. Serves 6 to 8.

 

TIPS

 

Freshen up and deodorize your microwave oven; place a heat resistant bowl of water on the carousel and add 3 or 4 slices of lemon. Cook on high for 30 seconds.

Bring a shine to your kettle’s exterior by buffing it with a piece of waxed  paper; make sure it’s not hot though.

For an effortless way to remove caked-on food from pans and baking sheets, pour in a little hot water and throw in a denture tablet. Leave overnight and wipe off the next day.

About Chris Elkins

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