Breakfast Burrito
Amish Pumpkin Pancakes

Dry Rubs, Wet Rubs, Marinades and Sauces

Memphis Rib Rub
Mustard Rub
Italian Marinade
Just Like Mom's Barbeque Sauce

Appetizers

Alaska Nugget
Philly Beef Dip
Redcurrant Dunk

Soups, Salads and Sides

Open-Faced Cheese Toast with Beans
Amish Chicken Noodle Soup
Amish Slaw
Oyster Soup
Amish Style Baked Beans
Amish Corn Fritters
Roasted Red Pepper Macaroni Salad
Taco Salad

Casseroles

Amish Chicken Casserole
Chicken Casserole
Grandma's Baked Spaghetti with Cheese

Beef

Adobo Sirloin
Amish Pot Roast
Barbequed BlueCheese Hamburgers
One Skillet Dish
Oriental Flank Steak
Steak Milanese

Chicken

Barbecued Whole Chicken
Bavarian Baked Chicken
Cowboy Mario's Italian Baked Drumsticks
Deviled Chicken Wings

Seafood

Baked Salmon
Broiled Salmon With Dill
Salmon Loaf

Pork

Cinnamon Pork and Potatoes
Pork and Fruit Kabobs
Smoked Pork Chops with Pineapple

Other

Square Turkey
Veggie Burger

Desserts

Amish Rolled Oats Cake
Amish Apple Grunt
Amish Country Strawberry Pie
Baked Peach Pudding
Berries and Cream Cake
Butterscotch Pillows

Breakfast Burrito
Excerpted from Meranda's Cookbook

INGREDIENTS:

4 ounces breakfast sausage
1 T. minced white onion
1/2 T. minced mild green chiles (canned)
4 eggs, beaten
salt
pepper
4 (8-inch) flour tortillas
4 slices American cheese

SUPPLIES:

Skillet
Measuring spoon
Paper towels

INSTRUCTIONS:

Preheat a skillet over medium heat
Crumble the sausage into the pan
Add the onion
Saute the sausage and onion for 3 to 4 minutes until the sausage is browned
Add the chiles and continue to saute for 1 minute
Pour the beaten eggs into the pan
Scramble the eggs with sausage and vegetables
Add a dash of salt and pepper
Heat up the tortillas by steaming them in a microwave in moist paper towels or a tortilla steamer for 20 to 30
Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla
To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla
Fold to make the burrito
Serve with salsa
Serves: 4

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Amish Pumpkin Pancakes
Excerpted from The Original Amish Cookbook

INGREDIENTS:

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

INSTRUCTIONS:

Combine flour, soda, sugar and spices
Combine egg, shortening, pumpkin and milk
Add to flour mixture
Beat until smooth
Bake on hot, lightly greased griddle, turning only once
Serve hot with butter and syrup or powdered sugar

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Memphis Rib Rub
Excerpted from Classic Picnic Recipes

INGREDIENTS:

3 T. paprika
1 T. onion powder
1 T. garlic powder
1 T. ground basil
1 1/2 T. dry mustard
1 T. red pepper
1/2 T. black pepper

INSTRUCTIONS:

Combine dry rub ingredients and rub onto ribs
Cook ribs over hickory coals at 190 to 200 degrees 4 to 5 hours
Fifteen minutes before serving coat the ribs with heated honey

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Mustard Rub
Excerpted from Classic Picnic Recipes

INGREDIENTS:

2 cups Dijon mustard
1 cup minced parsley
1/2 cup dried orange or lemon peel
1/2 cup rosemary leaves, crushed
1/4 cup black pepper

INSTRUCTIONS:

Mix together
Store in refigerator in air tight container

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Italian Marinade
Excerpted from Classic Picnic Recipes

INGREDIENTS:

1 envelope Italian salad dressing mix
1/3 cup oil
2 T. lemon juice

INSTRUCTIONS:

Mix all ingredients together

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Just Like Mom's Barbeque Sauce
Excerpted from Classic Picnic Recipes

INGREDIENTS:

1/4 cup vinegar
1/2 cup water
2 T. brown sugar
1 T. mustard
1/2 t. salt
1/4 t. cayenne
1 thick slice of lemon
1 onion, fine chopped
1/4 cup margarine
1/2 cup ketchup
2 T. Worcestershire
1 1/2 t. liquid smoke

INSTRUCTIONS:

Mix first 9 ingredients together and simmer uncovered for 20 minutes
Add in 1/2 cup ketchup, 2 T. Worcestershire and 1 1/2 t. liquid smoke
Bring to boil and then cool
Makes about 1 3/4 cups

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Alaska Nugget
Excerpted from Classic Picnic Recipes

INGREDIENTS:

1 1/2 cup fresh salmon or canned
1/2 cup mashed potatoes
1 t. minced celery
1 T. butter
1/2 T. salt
Pepper to taste
1/2 lb. sharp Cheddar cheese, 1/2 inch cubes

INSTRUCTIONS:

Remove all bones and skin from salmon
Mix well with mashed potatoes
Cook celery and onions in butter until tender
Mix with salmon
Add seasoning
Shape mixture into little balls, the size of walnuts
Push a cube of cheese into center of ball
Then re-shape the ball
Roll in bread crumbs
Fry in enough fat to cover at 375 degrees

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Philly Beef Dip
Excerpted from Seven Barr Ranch Family Cookbook

INGREDIENTS:

2 8 oz. packages of cream cheese
1 small package dried beef
6 green onions
1 t. worcestershire sauce
1/4 t. garlice powder or 1/2 t. garlic salt

SUPPLIES:

Mixing bowl

INSTRUCTIONS:

Grind or dice green onions and dried beef very fine
Mix onions and dried beef with cream cheese until smooth
Add remaining ingredients and blend well
Serve with crackers or bagel slices

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Redcurrant Dunk
Excerpted from McLemore Estate Exotic Recipe Collection

INGREDIENTS:

8 ounces redcurrant jelly
1 large orange
2 t. cornflour
1 t. mustard powder
1/2 t. grated orange rind

SUPPLIES:

Pot
Measuring spoon

INSTRUCTIONS:

Heat the jelly gently
Finely grate the orange rind and squeeze out the juice
Stir into the pan
Blend the cornflour and mustard powder with 4 tablespoons cold water and stir gradually into the jelly
Bring to the boil, stirring
Simmer until thick
Sprinkle with orange rind

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Open-Faced Cheese Toast with Beans
Excerpted from Meranda's Cookbook

INGREDIENTS:

Bread (1 or 2 slices per person)
Cheese Slice (1 per piece of bread)
Ranch Style Beans (Cooking for 1 - use the single serving can; for 2-4, use the 15 oz. can)

SUPPLIES:

Baking sheet

INSTRUCTIONS:

Put the cheese slices on bread and toast it in oven on baking sheet
Heat the Ranch Style Beans (microwave or stovetop, microwave is less mess)
Spoon the beans over the cheese toast and serve

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Amish Chicken Noodle Soup
Excerpted from The Original Amish Cookbook

INGREDIENTS:

3 lb. chicken
2 qts. water
2 t. salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash pepper
4 cups egg noodles

INSTRUCTIONS:

Place chicken in kettle with 2 quarts water
Cover until tender (about 2 1/2 hours)
Remove chicken from kettle and strain broth
Debone chicken and return to kettle with strained broth
Add chicken stock, celery, carrots, apple, onions, and pepper
Cook until vegetables are tender
Add noodles and cook 8-10 minutes

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Amish Slaw
Excerpted from The Original Amish Cookbook

INGREDIENTS:

1 med. cabbage, 4 lbs.
1 med. onion
1 cup sugar
--DRESSING-
1 cup vinegar
1 t. salt
1 t. celery seed
1 t. sugar
1 t. mustard
3/4 cups oil

INSTRUCTIONS:

Shred cabbage and onion
Add sugar and let stand
Combine all ingredients and bring to a boil for 3 minutes
Let cool
Add to cabbage mixture
Refrigerate overnight

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Oyster Soup
Excerpted from McLemore Estate Exotic Recipe Collection

INGREDIENTS:

1 rib celery minced
1 medium onion minced
1 stick butter
6 T. flour
1 clove garlic minced
Parsley
2 bay leavs
3 pints liquid ( the liquid from the oysters plus milk)
2 t. salt
1 t. white pepper
2 dozen raw oysters.

SUPPLIES:

Measuring cup
Measuring spoon
Pot

INSTRUCTIONS:

Melt butter in large saucepan
Saute the celery and onions until limp
Blend in the flour
Simmer for 3 more min.
Add garlic, parsley and bay leaves
Blend in the liquid
Bring to boil
Reduce to simmer for 15 min.
Add salt and pepper
Add oysters simmer for 5 min
Serves: 8

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Amish Style Baked Beans
Excerpted from The Original Amish Cookbook

INGREDIENTS:

1 can kidney beans
1 can butter beans
1 can pork & beans
4 slices bacon
2 sm. onions, chopped
1 cup brown sugar
1 cup ketchup
1 t. prepared mustard

INSTRUCTIONS:

Drain kidney and butter beans
Mix beans together
Fry bacon, but don't brown it
Put beans, bacon and onions in casserole
Add sugar, ketchup and mustard
Mix well and bake at 350 degrees for 1 hour

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Amish Corn Fritters
Excerpted from The Original Amish Cookbook

INGREDIENTS:

4 large ears corn
2 eggs, separated
2 T. all-purpose flour
1 T. sugar
Salt and freshly ground pepper
Unsalted butter

INSTRUCTIONS:

Cut the kernels from two ears by standing each ear upright on a plate, carefully slice beneath the rows in a steady downward motion
With the back of the knife, scrape the cobs to extract the juice
Grate the kernels from the remaining 2 ears, cutting off the kernels at just half their depth and scraping off pulp onthe cob
Put all the corn kernels, pulp and juice into a bowl. The mixture will resemble scrambled eggs
Beat the egg yolks in a large bowl until light
Beat in the flour, sugar, salt and pepper to taste
Stir in the corn
Beat the egg whites in a large bowl until stiff
Fold them into the corn mixture
Heat a heavy skillet or griddle over medium heat and grease it lightly with butter
Drop the batter by small spoonfuls onto the skillet and cook until golden (About 30 seconds each side.)
Transfer the cooked fritters to a lightly buttered serving platter and keep them warm in a low oven while cooking the remaining fritters

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Roasted Red Pepper Macaroni Salad
Excerpted from Classic Picnic Recipes

INGREDIENTS:

1 ea red bell pepper
1 box medium shell macaroni
3 t. olive oil
3 t. red wine vinegar
1 t. lemon juice
1 t. dijon mustard
1 ea carrot, chopped
1/2 cup diced mozzarella cheese
1/4 cup frozen peas
INSTRUCTIONS:
Broil the red pepper, turning several times, until blackened on all sides
Remove from the oven and place in a paper bag to cool
Cook enough macaroni to make about 4 cups
While the macaroni is cooking, whisk together the oil, vinegar, lemon juice and mustard
Add the carrots, mozzarella, and peas
Rinse the macaroni in cold water and drain thoroughly
Add to the dressing and vegetable mixture
Stir thoroughly
Peel, seed, and dice the red pepper
Stir into the salad
Chill several hours, stirring occasionally to make sure that the dressing is evenly distributed
Stir again just before serving

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Taco Salad
Excerpted from Seven Barr Ranch Family Cookbook

INGREDIENTS:

1 lb. Ground beef
Taco seasoning
1 head lettuce
1 onion
1 tomato
1 package shredded cheddar cheese
1 can kidney beans drained
1 bag tortilla chips
1 bottle catalina dressing
1 green pepper

SUPPLIES:

Skillet
Mixing bowl

INSTRUCTIONS:

Brown ground beef with taco seasoning and kidney beans
Drain ground beef mixture and allow to cool
Chop lettuce
Dice onion
Dice tomato
Dice green pepper
Break up tortilla chips
Mix lettuce, onion, tomato, green pepper and tortilla chips in bowl
Mix in ground beef mixture
Pour catalina dressing over salad

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Amish Chicken Casserole
Excerpted from The Original Amish Cookbook

INGREDIENTS:

8 oz. noodles, cooked
2 cups cooked chicken, cubed
2 cups chicken broth (can used canned)
1 cup milk
1 can mushrooms
2 t. salt
1/2 t. pepper
1/2 cup margarine
1/3 cup flour
1/3 cup grated Parmesan cheese

INSTRUCTIONS:

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
Put in ungreased 9 inch x 13 inch x 2 inch baking pan and top with Parmesan cheese
Bake at 325 degrees until cheese melts

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Chicken Casserole
Excerpted from Seven Barr Ranch Family Cookbook

INGREDIENTS:

2-3 cups cooked chicken
6 slices bread torn into pieces
2 eggs beaten
1 can cream of chicken soup
2 cans chicken noodle soup
1/4 cup margarine melted
3 cups rice crispies

SUPPLIES:

Mixing bowl
Measuring cup
Baking dish

INSTRUCTIONS:

Mix all ingredients but rice crispies lightly
Mix in rice crispies
Pour in greased baking dish
Sprinkle a few rice crispies on top
Cover
Bake for 35-50 minutes at 350 degrees

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Grandma's Baked Spaghetti with Cheese
Excerpted from Seven Barr Ranch Family Cookbook

INGREDIENTS:

1 lb. box of spaghetti
1 13 oz. can evaporated milk
1 stick margarine
1 8 oz. block sharp cheese
2 cups milk
2 oz. parmesan cheese

SUPPLIES:

Pot
Baking dish
Measuring cup

INSTRUCTIONS:

Precook spaghetti 4 minutes
Cool spaghetti
Spread 1/2 spaghetti in baking dish
Grate sharp cheese
Sprinkle 1/2 sharp cheese and 1/2 parmesan cheese in spaghetti
Spread 1/2 spaghetti in baking dish
Sprinkle 1/2 sharp cheese and 1/2 parmesan cheese in spaghetti
Pour 1 can evaporated milk on top
Pour 1 can water on top
Pour 2 cups milk on top
Place margarine stick on top
Bake for 1 hour at 400 degrees

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Adobo Sirloin
Excerpted from Seven Barr Ranch Family Cookbook

INGREDIENTS:

1 lime, juiced
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (7 ounce) can chipotle peppers in adobo sauce
2 pounds top sirloin steak
Salt and pepper to taste

SUPPLIES:

Measuring spoon
Mixing bowl

INSTRUCTIONS:

Mix lime juice, garlic, oregano and cumin
Finely chop 2 tablespoons of the chile peppers and add to lime juice mixture
Taste for spice and add some adobo sauce from the can as desired
Puncture the meat with a sharp knife several times
Sprinkle with salt and pepper
Pour sauce over meat turning to coat evenly
Cover and marinate in the refrigerator for 1 to 2 hours
Preheat an outdoor grill for high heat and lightly oil grate
Grill steak over high heat until internal temperature reaches at least 145 degrees
Serves 4

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Amish Pot Roast
Excerpted from The Original Amish Cookbook

INGREDIENTS:

3-4 lb. beef roast (sirloin tip, rump, English cut)
1 T. oil
1/4 cup soy sauce
1 cup coffee
2 bay leaves
1 garlic clove, minced
1/2 t. oregano
2 onions, sliced

INSTRUCTIONS:

Sear roast in oil on all sides in heavy Dutch oven
Pour sauce over meat
Put half of onions on meat, the other half in sauce
Cover and roast 4-5 hours at 325 degrees

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Barbequed BlueCheese Hamburgers
Excerpted from Classic Picnic Recipes

INGREDIENTS:

3 lb. ground beef
1 t. cumin
1 t. paprika
1/2 t. black pepper
1/2 t. chili powder
1/2 t. salt
Pinch cayenne pepper
4 oz. blue cheese
Salt and pepper to season
8 onion rolls, cut in half
Barbeque sauce (recipe follows)

INSTRUCTIONS:

In a large bowl combine the ground beef, cumin, paprika, pepper, chili powder, salt and cayenne pepper
Gently form into 16 3-ounce patties about 1/2 inch thick
Use a spoon to make an indentation in the center of 8 of the patties
Place 1/2 ounce blue cheese in the indentation and cover with another patty
Gently form into burgers
Cover and refrigerate
Just before grilling, lightly season with salt and pepper
Coat with barbecue sauce
Grill the burgers over a medium fire until done to your taste: about 5 minutes per side for rare, 6-7 for medium, 9-10 for well done
Remove burgers from grill and brush with more barbecue sauce
Toast the rolls and serve the burgers topped with the mushrooms

Barbeque sauce

Ingredients:

1/2 cup ketchup
1/2 cup light brown sugar
1/4 cup spicy brown mustard
1/4 cup molasses
1/4 cup cider vinegar
3 cloves garlic, crushed

Instructions:

Heat all ingredients in a saucepan over medium-high heat
Bring to a boil then lower the heat and let simmer for 30 minutes, stirring frequently
Remove from heat and remove the crushed garlic cloves

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One Skillet Dish
Excerpted from Seven Barr Ranch Family Cookbook

INGREDIENTS:

1 lb. Ground beef
1 1/2 cups instant rice
46 oz. Tomato juice
2 t. garlic salt
1 t. oregano
Pepper to taste
1 small onion
1/2 cup chopped green pepper

SUPPLIES:

Measuring cup
Measuring spoons
Skillet

INSTRUCTIONS:

Brown ground beef
Drain ground beef
Add seasonings and tomato juice
Bring to a boil while stirring
Add rice
Cook for 5 minutes
Let stand for 15 minutes on counter

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Oriental Flank Steak
Excerpted from Meranda's Cookbook

INGREDIENTS:

1 1/2 lb. flank steak
5 green onions, chopped (don't substitute)
1/2 cup vegetable oil
1/2 cup soy sauce
1 1/2 t. ground ginger
1 1/2 t. garlic powder
3 T. honey
2 T. vinegar

SUPPLIES:

Resealable bag

INSTRUCTIONS:

Mix marinade ingredredients
Add flank and marinate at least 8 hrs. or overnight
Grill 6-7 min. per side for med. rare
Slice thinly across the grain to serve
Serves: 4

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Steak Milanese
Excerpted from McLemore Estate Exotic Recipe Collection

INGREDIENTS:

4 beef cubed steaks(approx. 4 ounces each)
1 egg
1 T. water
1 to 2 T. olive oil Coating
1/2 cup seasoned dry bread crumbs
2 T. grated Parmesan cheese Topping
1/4 cup chopped tomato
Chopped parsley
1/2 t. salt
1/4 t. pepper

SUPPLIES:

Skillet
2 Shallow dishes

INSTRUCTIONS:

Season beef steaks on both sides with 1/2 t. salt and 1/4 t. pepper
In shallow dish, beat egg and water until blended
In second shallow dish, combine coating ingredients
Dip each steak into egg mixture, then into coating mixture to coat both sides
Heat 1 Tbsp. oil over medium to medium-high heat until hot in skillet
Add steaks (half at a time)
Cook 5 to 6 minutes, turning once
Sprinkle with tomato and parsley.
Serves 4

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Barbecued Whole Chicken
Excerpted from Classic Picnic Recipes

Ingredients:

2 - 4 pound chickens
1 cup Southern BBQ Rub (recipe follows)

Instructions:

Prepare a wood or charcoal grill and let it burn down to embers.
Rub the chickens with the barbecue rub. Let sit in the refrigerator for 1 hour.
On the grill place the chickens, on the side with no fire.
Cover the grill and vent slightly.
Cook for 3 hours or until chickens are cooked through.

Southern Barbecue Rub

Ingredients:

8 tablespoons salt
8 tablespoons sugar
8 tablespoons brown Sugar
8 tablespoons ground cumin
8 tablespoons chile powder
8 tablespoons freshly cracked black pepper
4 tablespoons cayenne pepper
16 tablespoons paprika

Instructions:

Simply mix together.
Use liberally.

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Bavarian Baked Chicken
Excerpted from McLemore Estate Exotic Recipe Collection

INGREDIENTS:

1/2 cup Butter or margarine
1/2 cup Flour
2 cup Chicken broth
1 1/2 cup Milk
2 t. Lemon juice; fresh
1/2 t. Salt
1/2 t. Pepper
1/4 t. Nutmeg
8 oz. Egg noodles; cooked & drained
3 cup Chicken; cooked, diced
2/3 cup Parmesan cheese; grated
2 t. Paprika

SUPPLIES:

Pot
Whisk
Mixing bowl
2 qt. casserole
Measuring cup
Measuring spoon

INSTRUCTIONS:

Preheat oven to 350 degrees
Melt butter in large saucepan over medium low heat
Whisk in flour and stir 3 minutes
Gradually whisk in broth and milk
Reduce heat, simmering until thick, about 10 minutes
Blend in lemon juice and seasonings
Combine cooked noodles and half the sauce, tossing gently to blend
Place in the bottom of a buttered 2-quart casserole
Top with chicken and remaining sauce
Combine Parmesan cheese and paprika, sprinkle over casserole
Bake until bubbling and golden brown, about 30 minutes
Serve hot
Serves 8

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Cowboy Mario's Italian Baked Drumsticks
Excerpted from Seven Barr Ranch Family Cookbook

INGREDIENTS:

6-8 Chicken Drumsticks
1/2 cup real mayonnaise
2-3 t mustard
1 cup fresh bread crumbs (made from 2-3 slices of fresh bread)
1/4 cup grated Parmesan cheese
1 t Italian Seasoning
1/2 t garlic powder
1/2 t black pepper

SUPPLIES:

Measuring cup
Measuring spoons
2 Mixing bowls
Baking dish
Pastry brush

INSTRUCTIONS:

Rinse and pat dry the drumsticks
Mix mustard and mayonnaise together in one bowl
In a separate bowl, mix bread crumbs, parmesan, Italian seasoning, garlic powder and black pepper
Using a pastry brush, coat a drumstick liberally with the mayonnaise mixture
Roll the drumstick to coat in the breadcrumbs
Lay the coated drumstick on a baking sheet
Repeat for all drumsticks
Bake drumsticks for 45 minutes or until done through and juices run clear at 350 degrees

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Deviled Chicken Wings
Excerpted from Meranda's Cookbook

INGREDIENTS:

12 chicken wings
dash of salt
1/3 cup honey
1/3 cuup prepared mustard
2 T. lemon juice
1/4 t. ginger

SUPPLIES:

Baking sheet
Covered dish
Measuring cup
Measuring spoon

INSTRUCTIONS:

Cut and discard tips of wings
Cut each wing in half at the joint
Sprinkle on both sides with salt
Combine honey with remaining ingredients, mixing well
Marinate chicken wings several hours or overnight
Place on baking sheet and bake at 350 degrees for 1 hour or until golden brown, basting occasionally as necessary with marinade
Serves: 3-4

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Baked Salmon
Excerpted from Meranda's Cookbook

INGREDIENTS:

Salmon filets Brown sugar
Nonstick cooking spray

SUPPLIES:

Baking dish

INSTRUCTIONS:

Place salmon fillets in a long baking dish sprayed nonstick cooking spray
Take hands-full of brown sugar and pile on over the top of the salmon
Bake at 350 degrees until the fish flakes when tested with a fork & top is golden
Lemon juice can be squeezed over top when done if desired.

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Broiled Salmon With Dill
Excerpted from McLemore Estate Exotic Recipe Collection

INGREDIENTS:

4 boneless salmon steaks, about 6 ounces each
1/2 t. salt
1/2 t. pepper
4 T. fresh chopped dill
1 T. olive oil
2 T. lemon juice

SUPPLIES:

Mixing bowl
Shallow dish
Broiler pan
Measuring spoon

INSTRUCTIONS:

Sprinkle Salmon with salt, pepper and dill
Blend the olive oil and lemon juice and pour it over the salmon
Cover with plastic wrap and marinate for 3 hours in refrigerator
Preheat broiler
Place salmon in a broiler pan skin side down, about 3 to 4 inches from heat
Broil for about 5 minutes without turning
Meat in the centre should be just barely cooked

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Salmon Loaf
Excerpted from Classic Picnic Recipes

INGREDIENTS:

1 (7-3/4 oz) can of salmon, drained and flaked
1 cup soft bread crumbs
1/2 t. salt
1/4 t. paprika
2 T. butter, melted
2 eggs, beaten
1/2 cup milk
1/2 t. instant minced onion

INSTRUCTIONS:

Flake salmon with a fork
Combine with other ingredients in a bowl
mix well
Pour mixture into a greased aluminum foil pan or an oven-proof casserole dish. Do not cover
Position pan in center of cooking grate
Cook 35-40 minutes or until done.

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Cinnamon Pork and Potatoes
Excerpted from Seven Barr Ranch Family Cookbook

INGREDIENTS:

2 pounds boneless pork loin roast
4 red potatoes peeled and sliced
salt and pepper to taste
3 sweet potatoes peeled and sliced
2 T. ground cinnamon
1 tart green apple peeled, cored, and sliced
1/2 cup butter sliced
1/2 cup milk
1/2 cup water
2 cubes chicken bouillon
1 cube beef bouillon
1 T. cornstarch

SUPPLIES:

Measuring spoon
Measuring cup
Baking dish
Pot

INSTRUCTIONS:

Preheat oven to 375 degrees
Place the pork roast in a medium baking dish
Season red potatoes with salt and pepper, and arrange around the roast
Place sweet potatoes and cinnamon in a resealable plastic bag and shake to coat
Arrange sweet potatoes around the roast
Place apple over the roast and potatoes
Top with butter slices
Seal baking dish tightly with foil
Cook at 375 degrees for 1 1/2 hours in the preheated oven, or until the internal temperature of the pork has reached 160 degrees F (70 degrees C)
Mix over medium heat, milk, water, chicken bouillon, beef bouillon, and cornstarch
When bouillon cubes are dissolved and mixture is thickened serve with pork roast and potatoes
Serves 6

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Pork and Fruit Kabobs
Excerpted from Classic Picnic Recipes

INGREDIENTS:

1-8 oz. can pineapple slices
1 1/2 lbs. lean boneless pork, cut in 1" pieces
1/2 cup orange marmalade
2 medium cooking apples cored and cut in 6 wedges each
2 T. soy sauce

INSTRUCTIONS:

Drain pineapple; reserve 2 tablespoons syrup
Quarter each slice
Set aside
In saucepan combine reserved syrup, marmalade and soy sauce
Heat until marmalade melts
Thread six skewers alternately with pork, pineapple, and apples
Grill over medium coals about 15 minutes, turning and brushing often with marmalade mixture
Serves 6

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Smoked Pork Chops with Pineapple
Excerpted from Meranda's Cookbook

INGREDIENTS:

6 smoked pork loin chops
6 pineapple slices (fresh or canned pineapple)
salt and pepper

SUPPLIES:

Baking dish with rack

INSTRUCTIONS:

Place smoked chops on rack in a baking dish
Top each chop with a pineapple slice
Bake at 300 degrees for 1 hour
Season with salt and pepper
Serves 6

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Square Turkey
Excerpted from Meranda's Cookbook

INGREDIENTS:

1 can corned beef
1 can suaerkraut
1 can Apple pie filling

SUPPLIES:

Heavy duty aluminum foil

INSTRUCTIONS:

Place corned beef in middle of aluminum foil and break up just a little
Drain saurkraut and put on top of beef
Dump can of apple pie filling on top
Seal foil into a packet so juices don't leak out
Place on coals, grill or in moderate oven and heat for about 15 - 20 minutes until hot and steaming (varies with oven)
Serves: 2

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Veggie Burger
Excerpted from Classic Picnic Recipes

INGREDIENTS:

2 cups cooked lentils
1 cup smoked Portobello mushrooms, minced
1 cup bulgar wheat
2 cloves roasted garlic, pureed
1 cup whole wheat bread crumbs
1 tablespoon Worcestershire
2 tablespoons walnut oil
1/4 teaspoon tarragon, minced
Salt and freshly ground pepper to taste

INSTRUCTIONS:

Prepare a wood or charcoal grill and let it burn down to embers.
In a large mixing bowl, mash lentils until smooth.
Add all other ingredients and mix until thoroughly combined.
Refrigerate for at least 2 hours.
Form into burgers.
Brush the burgers with olive oil and grill for 6 minutes on each side or until done.
Serve hot with your favorite condiments.
Serves: 6

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Amish Rolled Oats Cake
Excerpted from The Original Amish Cookbook

INGREDIENTS:

1 cup oats
1 1/4 cups boiling water
1/2 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 t. vanilla
1 1/2 cups flour
1 t. soda
1/2 t. baking powder
1 t. cinnamon
1/2 t. nutmeg
TOPPING (use on warm cake):
5 T. oleo
1/2 cup brown sugar
1/2 cup milk

INSTRUCTIONS:

Mix oats and boiling water
Let stand 20 minutes
Cream together shortening, sugar, eggs, vanilla and add cooled oats with dry ingredients
Bake at 350 degrees for 35 minutes
Boil 7 minutes
Add 1/2 cup coconut and 1/2 cup nuts

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Amish Apple Grunt
Excerpted from The Original Amish Cookbook

INGREDIENTS:

1/2 cup sugar
2 T. butter
1 egg
1 cup flour
1/2 t. salt
1/2 t. baking powder
2 cups sliced apples
1/2 cup sour milk or buttermilk
1/2 t. vanilla
6 T. brown sugar
1 1/2 T. flour
1/2 t. cinnamon
1 1/2 T. butter

INSTRUCTIONS:

Cream sugar and butter together
Add eggs and mix
Blend flour, salt and baking powder together
Add to mixture
Mix soda with milk and vanilla
Mix all together
Add apple slices
Pour batter into a buttered baking dish
In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until crumb texture
Sprinkle over apple batter
Bake at 375 degrees for 35 to 40 minutes
Serve hot with rich milk, Half and Half or a scoop of ice cream
Makes 4 generous servings

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Amish Country Strawberry Pie
Excerpted from The Original Amish Cookbook

INGREDIENTS:

1 baked 9 inch pie shell
1 T. powdered sugar
3 oz. cream cheese
1 1/2 qts. whole strawberries
1 cup sugar
2 T. white Karo
1 cup water
3 T. strawberry gelatin mix
Pinch of salt
3 T. cornstarch

INSTRUCTIONS:

Beat cream cheese with sugar
Spread carefully over bottom of baked pie shell
Arrange berries in shell. Berries should be cut and sliced
Pour the following glaze over the berries:
Cook all ingredients except gelatin mix over medium heat until thick
Add gelatin mix
Cool before pouring over berries

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Baked Peach Pudding
Excerpted from Seven Barr Ranch Family Cookbook

INGREDIENTS:

2 cups sliced raw peaches
3/4 cup +1 cup sugar
1/2/cup milk
4 Tbsp. margarine
1/2 tsp. baking powder
1 cup flour
1 Tbsp. cornstarch
1/4 tsp. salt
1 cup boiling water

SUPPLIES:

Pot
Measuring cup
9x13 dish
Mixing bowl

INSTRUCTIONS:

Place sliced peaches in a greased 9x13-inch pan
Combine 3/4 cup sugar and margarine
Add baking powder, flour and milk
Spread over peaches
Mix 1 cup sugar, cornstarch and salt
Sprinkle this mixture over batter in pan
Pour boiling water over all
Bake at 325 degrees for 50 minutes
Serve warm with cream

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Berries and Cream Cake
Excerpted from Classic Picnic Recipes

INGREDIENTS:

1 angel food cake (1 pound)
3 cups nonfat vanilla, strawberry, or blueberry ice cream, slightly softened
1 1/2 cups fresh blueberries

INSTRUCTIONS:

With a serrated knife, cut a 2 inch deep channel in the top of the angel food cake, leaving 3/8 inch of cake intact on either side of the channel
Spoon the ice cream evenly into the hollowed-out channel
Wrap the cake tightly with aluminum foil or plastic wrap, and freeze for at least 12 hours
Up to 2 hours before assembling the dessert, combine the strawberries and blueberries in a large bowl
Cover and chill until ready to serve
Place the frozen cake in the center of a 12 inch round platter
Arrange 2 cups of the fruit mixture over the top of the cake to cover the ice cream
Arrange the remaining fruit around the base of the cake
Let the cake sit for 5 minutes before slicing and serving, accompanying each piece of cake with some of the mixed fruit
Serves: 8

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Butterscotch Pillows
Excerpted from McLemore Estate Exotic Recipe Collection

INGREDIENTS: 1 cup white sugar
1/2 cups brown sugar
1/3 white corn syrup
1/3 cup butter
1/2 cup heavy cream 1/2 cups chopped pecans

SUPPLIES:

Pot
Measuring cup
Cake or jelly roll pan

INSTRUCTIONS:

Mix together all ingredients, except nuts
Bring to boil and cook, stirring constantly, until a little tried in water, will form a ball
Add chopped nuts
Turn into a buttered cake or jelly roll pan
When cool, shape into little bite-sized pillows
Roll in powdered sugar
Wrap in waxed paper

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