Amish Community Cookbook. Carole Roth Giagnoavo
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Orange Julius
• 1 6-ounce can frozen orange juice
• 1 cup milk
• 1 cup water
• ¼ cup sugar
• 1 teaspoon vanilla
• 10–12 ice cubes
Combine all ingredients in a blender. Blend until smooth. Serve at once.
Tip: When squeezing your own orange juice, press the orange and roll it gently on the table or countertop. You’ll get more juice.
Pink Lassies
• 2 cups cranberry juice
• ½ cup orange juice
• 2 cups vanilla ice cream, softened
Combine all ingredients in a blender. Blend until smooth. Serve in a tall glass with a straw.
Living the Simple Life
The Amish take part in many volunteer activities. In Lancaster County, Pennsylvania, many Amish men belong to the volunteer fire department. Many Amish women make quilts and other items to sell at benefit auctions, which help people in other parts of the world.
Apple Dip
• 8 ounces cream cheese, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 teaspoons vanilla
Mix all ingredients well to blend. Serve with raw apple slices.
Living the Simple Life
Frugal by nature, the Amish prepare homecooked meals with fresh or canned food grown in their own gardens.
Fancy Sliced Tomatoes
• 3 fresh tomatoes (unpeeled), sliced
• 1 onion, thinly sliced
• Fresh basil leaves, minced
• 1 teaspoon olive oil
• 1 teaspoon vinegar of choice
• 1 teaspoon sugar
• Salt and pepper to taste
Combine sugar, vinegar, and olive oil and set aside. In a nice serving bowl, put a layer of tomatoes and onions, season with salt, pepper, and a sprinkle of basil. Pour several spoonfuls of oil and vinegar mixture over tomatoes and onions. Repeat layers and seasonings. Cucumbers may be added to the layers if desired.
Amish-Style Deviled Eggs
• 12 eggs
• 2 tablespoons mayonnaise
• 1 heaping tablespoon yellow mustard
• 4 ounces chopped olives
• Dash salt and pepper
Bring a large pan of water to a boil, then turn off heat. Prick the end of the shell of each egg and drop gently into the hot water. Cover and let sit for 20 minutes. Pour out water. Rinse eggs in cold water. Peel. Halve eggs and remove yolks. Place in medium bowl and mash. Mix in mayonnaise, mustard, olives, salt, and pepper. Stuff eggs with mixture.
Red Beet Eggs
• 1 15-ounce can beets
• 1 onion, thinly sliced
• 12 hard-boiled eggs, shelled and left whole
• ¼ cup sugar
• ½ cup vinegar
Drain liquid from the beets into saucepan. Place beets, onion, and eggs in a large glass bowl.
Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low and let the mixture simmer for 15 minutes.
Pour the beet juice mixture over the beets, eggs, and onion. Seal the bowl and refrigerate. Refrigerate for at least 48 hours; the longer they are allowed to sit the better they will taste.
Tip: Wash a foam egg carton and use it as a carrying case for deviled eggs.
Cheese Ball
• 2 8-ounce packages cream cheese, softened
• 1 8-ounce can crushed pineapple, drained
• ¼ cup green pepper, chopped
• ¼ cup onion, chopped
• ¼ teaspoon garlic powder
• Pinch of salt
• ¼ teaspoon chives and/or parsley ((optional))
• Pecans, chopped
Mix all ingredients except pecans together with mixer. Roll into a ball. Roll ball into chopped pecans until covered. Alternatively, roll ball in additional chopped chives or parsley. Refrigerate until ready to serve.
Snack Crackers or Croutons
• 1 16-ounce bag oyster crackers
• 1 package ranch dressing mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dill weed
• 1 teaspoon parsley flakes
• ½ cup oil
Combine all ingredients except crackers. Mix well. Pour over crackers to coat. Place on baking pans and bake for 15–20 minutes at 250°F. Cool. Store in an airtight container. Use as a snack or as croutons on a salad.
Ham Balls
• 1–1 ½ pounds ground ham
• 1–1 ½ pounds ground beef
• 2 eggs, beaten
• 2 cups bread crumbs
• 1 cup milk
• Salt and pepper to taste
Sauce:
• 1 ½ cups brown sugar
• 1 tablespoon dry mustard
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