SUE ANN'S AMISH AND MENNONITE RECIPES

I had a cookbook, borrowed from a friend, a long time ago, and I copied only the pages that interested me. I don't know when the cookbook was published, but I have a date marked, when I tried my first recipe, as 1982 !

The title page I copied, so I would remember the book:

               From Amish and Mennonite Kitchens

by: Phyllis Pellman Good, and Rachel Thomas Pellman

I have used these recipes over and over again, for all these years, and I think you will like them too.

                                 STEAMED BREAD DUMPLINGS

Make your favorite white bread dough. When ready to be baked (after the kneading and rising times), take part of the dough and form bun size balls. Place in a buttered baking dish ( about 2" deep), and steam over boiling water for 30 mins.

Serve hot with fruit and milk.

[ this is so easy to do! Use a large pot that the baking dish just sits on top of, and use the pot lid to cover the baking dish, keep the heat at med high]

                                CELERY SEED DRESSING

1 c sugar

2 t dry mustard

2 t paprika

2 t salt

1/2 c vinegar ( your choice, I use cider a lot)

2 c salad oil ( I use Canola Oil)

2 t celery seed

1 T grated onion ( optional)

Combine first 5 ingredients and mix well. Add the oil in slowly and beat well. Stir in onion and celery seed. Let sit over night in fridge.

[ this makes 28 oz., which is a lot for 2 people. I cut the recipe in half, and the dressing lasts us a little over a week. It will not spoil.]

Use a whisk to mix this up....mix each time before pouring, as the spices and sugar will settle.

                               RED WINE- MUSTARD VINAIGRETTE

2 T red wine vinegar ( balsamic works too)

1 T lemon juice

2 t dijon style mustard

1 t finely minced onion or shallot

1/2 t sugar

1/8 t ground black pepper

3 T extra virgin olive oil, ( I use Canola oil)

combine first 6 ingredients in a bowl and mix well, slowly add the oil, and mix well. Use a whisk. Store in fridge.

                           CORN PIE

Pastry for a 2 crust , deep dish, pie ( can use store bought)

3 c fresh corn off the cob ( I have used frozen before, thawed)

1 1/2 c raw, peeled, diced potatoes

3 hard boiled eggs, diced

salt and pepper to taste

several slices of uncooked bacon, cut into 1" pieces

milk

Line casserole or deep dish pie plate with one pastry

combine corn, potatoes, and eggs- pour into the pastry crust. Sprinkle with salt and pepper.

Add enough milk to just cover the vegetables.

Place pieces of sliced bacon on top, all around.

Cover with top pastry, pinch edges together to seal, make a few small air vents with a knife.

BAKE- 425 degrees- 30- 40 mins., when crust is browned and milk is bubbly throughout.

                            BAKED CARROTS and APPLES

4 c carrots, cut into 1/2 " pieces

3 c apples, peeled, cored, sliced

2 T butter or margarine

1/4 c honey

paprika

Steam carrots until tender, drain. Stir in apples and honey.

Turn into a buttered casserole. dot with butter.

cover and bake, 350 degrees, 50 mins.

Stir, sprinkle with paprika.

Bake an additional 10 mins, uncovered.

[when you steam the carrots, be sure to do them JUST to tender, not over done, or you will have carrot mush!]

These are easy, and fun recipes to make, especially for the winter months. I hope you enjoy them as much as we have all these years.