6 sm Sweet Potatoes ;peeled and grated 3 Apples ;peeled and grated 1 c Raisins 1 c Matzo meal 2 ts Cinnamon 1 c Walnuts ;chopped(optional) 1 c Fruit juice or water Preheat oven to 375 degrees. Mix ingredients together. Press inot large baking dish. Bake 45 minutes at 375 degrees unitl crisp on top. Serve |
4 Medium-sized sweet potatoes 1 c Brown sugar 1/2 c Butter 1 1/2 ts Nutmeg 1/2 ts Cinnamon 1/2 ts Ginger 1/4 ts Salt 3 Eggs, separated 1 c Heavy cream 1 Unbaked pie shell Bake sweet potatoes until well done. Scoop potato from skins into mixing bowl. Mix with sugar and butter. Season with spices and salt. Beat until smooth. Beat egg yolk slightly and add to with cream to potato mixture. Blend well. Fold in egg whites, beaten until stiff but not dry, and pour into unbaked pie shell. Bake in 350 degree oven for one hour or until center is set when tested. To brown crust raise oven temperature to 450 degrees for last 5 minutes of baking time. |
1 ga Medium-sized cucumbers; cut -in 1" chunks 1/2 c Salt Boiling water 3 c Granulated sugar 3 c Apple cider vinegar 1 c Water 1/2 ts Turmeric 1 ts Dry mustard 1 ts Allspice 1 ts Mustard seed 1 ts Celery seed Combine cucumber chunks and salt. Place in large dishpan or crock and add boiling water to cover. Let stand overnight, then drain. Mix together sugar, vinegar and spices in a large saucepan. Turn heat to high. When it comes to a boil, add the pickles and return to the boiling point. Spoon into hot steralized jars and seal. Makes 8 pints. Source: The Best Of Amish Cooking by Phyllis Pellman Michael Hatala, Prodigy Food & Wine Board |
Ingredients | |||
3 | each | sweet potatoes | |
1 | cup | apples, sliced & peeled | |
1/4 | cup | sugar, brown | |
1 | cinnamon | ||
1 | butter | ||
1/4 | cup | apple juice, or water | |
Directions: | |||
Peel sweet potatoes, cut in 1/2 and slice. Cook covered till nearly done in very little boiling water. Take apples (sprinkle with lemon juice, if not tart). Grease baking dish, place alternate layers of sweet potatoes & apples. Sprinkle layers with 1/4 cup brown sugar, cinnamon, dot with butter & pour 1/4 cup water (or apple juice). Bake 1 hour at 350F. |
4 lb Firm Cherry Tomatoes 3 1/2 lb Sugar 4 c Water 1 ea Fresh Ginger Root, Grated 2 ea Lemon * 1 ts Pickling Salt * Use only the juice and grated zest of the 2 lemons. ~------------------------------------------------------------------------- Wash the tomatoes and prick each one in several places with the tines of a fork. Dissolve the sugar in the water, birng to a boil and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent. Turn into hot jars and seal. Makes about 6 pints. |
Ingredients | |||
12 | each | sweet green peppers, seeded | |
12 | each | sweet red peppers, seeded | |
12 | each | onions, peeled | |
4 | cup | cider vinegar | |
2 | cup | sugar | |
2 | tablespoon | pickling salt | |
Directions: | |||
Cut peppers into strip and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add the vinegar, sugar and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes. Pour into clean jars while hot and seal. Makes 10 Pints. |
16809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F23368%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=72&u_java=true" />
Ingredients | |||
6 | cup | sweet potatoes | |
2 | cup | sugar | |
4 | teaspoon | cinnamon | |
1 | teaspoon | salt | |
1 | cup | evaporated milk | |
8 | oz | butter | |
2 | each | eggs, beaten | |
2 | teaspoon | vanilla | |
2 | each | 9-inch pie crusts | |
Directions: |