Bean, Sausage, And Onion Soup

Bean, Sausage, And Onion Soup

Ingredients:
4-5 Large potatoes.
4 Cans Large Seaside Butter Beans.
2 lb. sausage (COOK'S CHOICE OF KIND).

Directions:
Wash 4-5 Large potatoes. Peel and cube potatoes- TEMPORARILY SET ASIDE. Open 4 Cans of
Large Seaside Butter Beans. Put Butter Beans ON TOP of potatoes WITH THE JUICE IN THE
CANS. Add a little water to cover beans and potatoes if necessary. Bring to a "rolling boil" one m-
dium heat - this takes maybe 25-30 minutes with LID ON. Reduce heat to a "normal boil". Add 2 lb
sausage and 1 cup of onions THAT HAVE ALREADY BEEN SAUTEED OR BROWNED. Bring to
another "rolling boil" and reduce heat to a "normal boil" for another 1-250 minutes. Let sit for atleast
another 10 minutes before serving.
Notes: I "par-boil" the sausage for 30 minutes and then cut sauasge into bite-size pieces.
Submitted by Denny
37
Stuffed Pepper Soup
2 lbs. ground beef ( 2 81 oz.) can diced tomatoes, undrained
1 (28 oz.) can tomato sauce 2 c. cooked white r ice
2 c. chopped green peppers 2 beef bouillon cube s
1/4 c. packed brown sugar 2 tsp. s alt
1 tsp. pepper
In a large saucepan, brown meat; drain .Add remaining ingredients; bring to boil . Reduce heat;
cover and simmer for 30 - 40 minutes or until peppers are tender .Serves 10. - Origin Unknown
________________________________________
Kielbassa Bean Soup
2 c. water
1 med. potato, peeled and diced
2 carrots, peeled and sliced
1 med. onion, chopped
1/2 c. celery, chopped
8 oz. kielbasa, thinly sliced
1 (11-1/2 oz.) can of bean with bacon soup, undiluted In a large saucepan, bring water a nd
vegetables to a boil. Simmer l0 minutes or until vegetables are tende r .Add kielbasa and
soup. Heat through . Serves 6. (This is better the next day.) - Origin Unknown
________________________________________
Roasted Garlic Soup
4 Tbs (60 ml) extra-virgin olive oil
8 - 12 cloves garlic, peeled
1 Tbs (15 ml) paprika
1 tsp (5 ml) ground cumin
4 - 6 thick slices French or Italian bread
4 - 6 cups (1 - 1.5 L) chicken, beef, or vegetable stock
Salt and freshly ground pepper to tast e
Chopped fresh parsley for garnish
Heat the oil in a wide, deep saucepan over moderate hea t .Sauté the garlic until golden brown, srt-i
ring occasionally. Stir in the paprika and cumin and cook for 1 minute .Remove the garlic cloves
and set aside. Add the bread to the oil and brown on both sides .Remove the bread and set
aside. Add the stock and bring to a simmer. Chop the garlic and add to the stoc k A.djust the sea-
soning with salt and pepper . Place a piece of bread in each of 4 to 6 serving bowls and ladle the
soup over it. Garnish with chopped parsley and serve immediately . Serves 4 to 6.
Submitted by Ruth
38
Posole Blanco
(Mexican Pork and Hominy Soup )
Makes 12 servings
2 lb. boneless lean pork
12 chicken thighs
1 medium onion
2 shredded carrots
2 ribs celery, diced
4 cloves garlic, peeled and left whole
4 tsp. salt
24 peppercorns
4 29-ounce cans golden or white hominy
4 tsp. leaf oregano
8 cups water
Garnishes for adding at table by each guest to "customize" his/her bowl of sou p:
Salsa (red or green or both )
onion, finely chopped
julienned Jicama
3/4 head lettuce, shredded
2-3 avocados, diced
6 large limes, quartered
thin sliced jalapeno
lots of chopped cilantro
To make soup (day before the party): Cut pork into -1inch cubes and place in a large sauce pan with
water, onion, carrot, celery, garlic, salt and peppercorns. Bring to a boil, immediately reducee aht
and simmer 15 minutes. While pork is simmering, remove meat from chicken thigh bones and cut
into 1-inch cubes. After pork has cooked 15 minutes, add chicken (bones too) and simmer an adi-d
tional 45 minutes. Remove from heat and remove meats from broth with a slotted spoon (discard
bones). Remove and discard onion .Mash garlic cloves into the broth, and return meats to broth.
May be refrigerated at this point to solidify fat for removalT. o complete soup: Skim off fat (if not
done day before party), bring broth/meats to a simmer. Drain and rinse hominy and add tthoe soup.
Cover pot, bring contents back to a simmer and simmer 30 minute s.
Taste posole and add more salt if needed. Serve inla rge soup bowls. Invite guests to add
garnishes to their soup as desired. A squeeze of lime is traditiona l.
Have good quality tortilla chips on hand to go with the sou p.
Origin Unknown
39
Wisconsin Cheese Soup
1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granule s
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese
In a small saucepan over medium-high heat, combine carrots, broccoli, water, and bouillon. Bring to
a boil. Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set asid e.
In a large saucepan, cook onion in butter over medium heat uiln otnion is translucent. Stir in flour and
pepper; cook 1 minute. Stir in milk. Bring to a boil, then stir in cheese until medlt.e Stir in
reserved vegetables and cooking liquid. Heat through, and serve with fresh crusty bre ad.
Origin Unknown
________________________________________
Harvest Time Pumpkin Soup
Yield: 4 servings
1 sm Pie pumpkin; cleaned out- chopped
2 Potatoes;
Salt & pepper
2 Carrots;
4 tb Cream;
1 Onion; finely chopped
2 tb Butter;
2 cl Garlic; crushed
2 tb Soy sauce;(optional)
Olive oil;
Sour cream;
Fresh parsley; basil; thyme ;
Chives; chopped
Cut pumpkin, potatoes and carrots into pieces and steam until tender. Remove peel from
pumpkin. Save steaming water. Saute onion and garlic in a little olive oil unttirl ansparent.
Puree onion, garlic and vegetables in a food processor, adding reserved wate rR. eturn the puree to
a saucepan and add spices, salt and pepper, cream, butter and soy sauce. If soup is too thick, thin
with a little water, milk or chicken stokc. Heat but do not boil . Garnish with a dollop of sour cream
and chives
Origin Unknown
40
Cherokee Pepper Pot Soup
1 lb Venison or beef short ribs Or shank s
2 qt Water
2 lg Onions, quartered
2 Ripe tomatoes, seeded and diced
1 lg Sweet bell pepper, seeded and diced
1 c Fresh or frozen okra
1/2 c Diced potatoes
1/2 c Sliced carrots
1/2 c Fresh or frozen corn kernel s
1/4 c Chopped celery
Salt and ground pepper to taste
Put meat, water, and onions in a hevay soup kettle. Cover and bring to a boil over high heat. Reduce
heat to low and simmer for 3 hours. Remove meat, let cool, an ddiscard bones, returning meat to
pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season witha lst and
pepper. Serves 4 to 6.
Origin Unknown
41
Amish Cole Slaw
1 large head of cabbage
1 cup sugar
2 medium onions
Grate or shred cabbage, chop onion and mix with sugarG. reen pepper, celery and carrots chopped
can be added for color.
Dressing:
1 cup vinegar
1/2 cup salad oil
1/4 cup water
1 tsp. dry mustard
1 tsp. celery seeds
1 tbsp. sugar
1-1/2 tsp. salt
Mix ingredients and boil for 3 mins. Cool and add to cbabage mixture. Let stand overnight in
refrigerator.
Origin Unknown
________________________________________
Fried Cabbage
3 Slices bacon, chopped
1/2 medium onion, chopped
1/2 medium cabbage, chopped
1 oz. pimiento, sliced or chopped
pinch of salt
pinch of pepper
2 T. sugar (optional)
3-4 T. water
Fry the bacon with the onion in a large skillet. Add the cabbage and remainin inggredients. Cook,
covered. About 18 to 20 minutes, or until the cabbage is tende r.
Submitted by Ron Garne r
42
Corn Pudding
2 17oz. cans cream corn
1 12oz. can corn kernels
5 eggs
1/2 C. sugar
4 T. cornstarch
1 1/2 t. seasoned salt
1/2 t. dry mustard
1 t. diced onion
1/2 C. milk
1/c C. melted butter
Mix all ingredients until smooth and put in a -2quart casserole dish. Bake at 400 degrees for
1 hour, stirring mixture every 15 minute s.
Origin Unknown
________________________________________
Elvis Style Fried Pickles
8 dill pickles sliced
1/2 cup flour
1/4 cup beer
1 1/4 tablespoons paprika
1 1/4 tablespoons cayenne
1 1/2 tablespoons black pepper
1/2 teaspoon salt
2 teaspoons garlic salt
3 dashes Tabasco sauce
Combine flour, beer, paprika, cayenne pepper, black pepper, salt, garlic salt and Tabasco .Dip the
pickle slices into the batter and quickly fry in gerase until the pickles float to top, about 4
minutes.
From Lois in Ohio
43
New Years Hoppin' John
1 pound dried black-eyed peas
2 ham hocks, smoked
2 medium onions
3 cloves garlic, large
2 bay leaves
1 cup converted long-grain white rice
1 (10oz) can diced tomatoes with chiles, juices reserved
1 large red bell pepper, finely diced
3 ribs celery, diced
1 jalapeno or serrano pepper, minced
2 teaspoons Creole seasoning
3/4 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
3 scallions, sliced
hot red pepper sauce
In a large pot, combine the blakc-eyed peas, ham hocks, and 6 cups water. Cut 1 onion in half and
add it to the pot along with the garlic and bay leaves. Brintgo a boil, reduce the heat to
medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hou rs.
Remove the hocks, cut off the meat in large shreds, and set the meat aside. Drain the peas and set
aside. Remove and discard the bay elaves, onion and garlic. Add 2 1/2 cups of water to the pot and
bring to a boil. Add the rice, cover, and simmer until the reic is almost tender, 12
minutes. Mince the remaining onion. Add to the rice along with the peas, tomatoes, and their juices,
bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is
tender, 5 to 7 minutes.S tir in the sliced scallions and meat from the ham hocks. Pass the hot sauce .
From Lois in Ohio
________________________________________
Roasted Chestnuts
This method results in the traditional dry roasted taste and fragrance you can't get any othweary . If
you make them while eating dinner, they will be ready after the me al.
1. Preheat the oven to 425 degrees F .
2. Wipe the chestnuts with a damp cloth to remove any dust. With a sharp knife, cut an X into one
side of each chestnu-t- if you don't cu tthem they will explode and make a mess. Arrange chestnuts
on a baking sheet in a single layer with the cut sides u p.
3. Roast in oven for 15 to 25 minutes, or until chestnuts are tender. Allow to cool enough to
handle before peeling off the outer and inner husk.
from Lois in Ohio
44
Boston Baked Beans
1 tsp. oil
1 medium onion , chopped
2 cans (16 oz. each) baked beans
1/2 cup brewed MAXWELL HOUSE Coffee
1/4 cup honey
1/2 tsp. dry mustard
1/4 tsp. ground pepper
*Or use 1/4 cup GENERAL FOODS International Coffees, any flavor,n ad reduce honey to 2
tablespoons.
Heat oil in large skillet on medium heat. Add onion; cook and stir until tender. Mix onsio wnith
remaining ingredients in 1-1/2-quart casserole dish or bean pot. Bake at 350°F for 45 to 60
minutes until liquid is aml ost completely absorbed and top is crisp.
Submitted by Denny
________________________________________
Homestyle Baked Beans
1 lb. dry lima beans
1 tsp. baking soda
1 tsp. salt
Sauce:
2 c. brown sugar, packed
1/2 lb. bacon, cooked and diced
1 med. onion, diced fine or grated
1 tsp. dry mustard
1 large can tomato juice
2 T. molasses
Cook lima beans for 5 minutes in water wit hbaking soda and salt. Let soak until almost
soft. Drain. Mix sauce ingredients . Mix with beans . Bake in slow oven at 325 degrees at
least 6 hours.
Origin Unknown
45
Coleslaw
1/3 cup sugar
1/2 teaspoon salt
1/2 cup mayonnaise
1/8 teaspoon pepper
1/4 cup milk
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1 medium head of cabbage -- chopped fine
1 medium carrot -- chopped fine
Mix together the first 8 ingredients .Add to chopped cabbage and carrots. Refrigerate and chill for
2 hours.
Origin Unknown
________________________________________
Dutch Oven Potatoes
submitted by Lana
6-8 Medium Potatoes, peels & sliced thin
1/2 lb. Bacon, cut into 1" slices
1/2 lg. onion, chopped
1 cup Sour Cream
1 Can Cream of Chicken soup
2 Cups Cheddar or Monterey Jack Cheese, shredded
Savory, seasoned salt, pepper, rosemary ,thyme to taste
In 10" or 12" Dutch oven, cook bacon and onions until onions are transpare n At.dd
potatoes. Toss until coated in bacon grease and sprinkle with herbs and spices .Cover and cook at
350 until potatoes are tender, stirring once or twice .A bout 1 hour.) When potatoes are done, add
the sour cream, soup and cheese and stir until potatoes are coate d C. over until cheese is
melted. Excellent for picnics and barbecues. Serves -610 people.
46
Marinated Vegetable Medley
3 medium zucchini, cut into 1/2-inch slices (5 cups)
2 medium carrots, cut into 1/4-inch slices (1 cup)
1/2 cup thinly sliced onion, separated into ring s
1/2 cup coarsely chopped red pepper
1/2-cup water
1/4-cup spicy vegetable uj ice
2 tablespoons white wine vinega r
2 tablespoons fresh lemon juice
1 tablespoon snipped fresh parsley
1 clove garlic, minced
1-teaspoon sugar
1/4-teaspoon celery seed
1/4-teaspoon salt
Combine zucchini, carrots, onion, pepper and water in -3quart saucepan. Cover. Cook over high
heat for 5 to 7 minutes, or until vegetables are tend-ecrrisp, stirring occasionally. Drain. Set aside.
Combine remaining ingredients in 1-cup measure. In large mixing bowl or salad bowl, combine
vegetable mixture and juice mixture. Toss to coat. Cover with plastic wrap. Chill at least 4 hoursr, -sti
ring occasionally. Serve with slotted spoon .Yield: 12 Servings (approx. 1/2 cup ea )
Origin Unknown
________________________________________
Green Tomato Parmigiana
1/2 cup plus l Tablespoon vegetable O i l
1/4 cup chopped onion
l clove garlic minced
3 (8oz) cans tomato sauce
l Tablespoon chopped parsley
1/4 teaspoon black pepper
l egg
1/4 cup milk
6 medium sized green tomatoes ( she said she onyl used about 4)
1/2 cup all purpose flou r
1/2 lb. mozzarella cheese, shredded (she used lots more)
1/2 cup grate parmesan cheese (and lots more of this too )
Heat 1/4 cup vegetable oil in med. saucepan. Add copped, onion and garlic sauté, stirring untiln t-e
der about 5 min. Stir in tomato sauce, parsley and pepper. Heat to boiling, reduce heat and simmer
for 30 minutes, uncovered. I n pie pan, beat egg wit milk and l tablespoon oil. Slice
tomatoes 1/2 in thick. Coat tomato slices in flour then dip into eg gmixture. Heat remaining oil in
skillet. fry tomatoes until golden brown on both sides. In 8 x 12 inch baking pan arrange in
alternate layers the tomato sauce, tmoatoes, mozzarella cheese and Parmesan cheese. Sprinkle
top with parmesan. Bake in preheated 350 degree oven for 30 to 35 minutes or until
bubbly. Makes 6 portions. - Origin Unknown
47
Vegetable and Rice Medley *
You like low fat? You can use vegetable broth in place of the chicken broth in this recip e.
Bunch of broccoli
1 Carrot
3 or so scallions, to make about 1/2 cup when chopped
Button mushrooms, to make about 1/2 cup when choppe d
1 Clove of garlic
2 Tbsp parsley to taste
3/4 Cup of brown rice
2 Cups chicken broth
*Chop:
broccoli, keeping stem separate from broccoli flowers (peeled or scraped)
carrot
scallions
mushrooms
garlic (I run this through a garlic press )
Heat in big saucepan about 1/4 of an inch of water on high hea t .
*Add:
scallions
garlic
broccoli stems (NOT flowers )
carrot
Cover and let steam for about 5 minutes .
Add to saucepan:
Mushrooms
Brown rice
1 1/2 cups broth
Chopped parsley
Stir once, keep covered on high heat until it comes to a very big bo il .Stir again, then cover and turn
down heat to very low. Cook on very low (don'et mr ove cover--I use glass cover to saucepan so I can
see in there) until the water has been mostly absorbed, about 35 minutes.t tAhis point, the rice
should have about 5 minutes to go (taste it to see ) A. dd the rest of the broth and stir. Put in the
broccoli flower on the top so that they get steamed for about 5 minutes or less. I like a little crunch to
them. Enjoy and.. .
From: Keri Aldridge
48
Stuffed Zucchini
Carrie Adams
4 Med. Zucchin i
2 TBLSPNS Butter Or Margarine
1/4 cup Grated Parmesian Cheese
1/4 t Salt
3 Green Onions, Sliced
1 Slice Bread, Cubed
1Med Tomato, Chopped
Dash Pepper
Cut zucchini lengthwise in halves .Scoop out pulp, leaving 1/4-inch wall; chop pulp and
reserve. Place zucchini shells cut sides down in dish. Cover loosely and microwave on high (100%)
until crisp tender, about 5 to 6 minutes. Cover and microwave reserved pulp, the onions and maa-rg
rine in a 1 1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minute sS.tir in bread cubes,
cheese, tomato, salt and pepper. Turn zucchini shell cut sides up; spoon mixture into she l lCs.over
loosely and microwave on high (100%) until hot, 2o t3 minutes.
________________________________________
Curried Navy Beans
2 medium russet potatoes -- peeled and cubed
3/4 teaspoon crushed red pepper
2 (16 oz) cans navy beans- - rinsed, drained, divided
2 cups chicken broth
2 teaspoons minced fresh ginger
1/2 teaspoon turmeric
1 large onion -- chopped
2 teaspoons olive oil
1 tablespoon curry powder
3/4 teaspoon salt
3/4 teaspoon black pepper
1 large tomato -- chopped
1/4 cup chopped cilantro
Cook potato and red pepper in boiling water to cover 15 minutes or until tender. Drain and set
aside. Process 1 cup beans, broth, ginger, and turmeric in a food processor or blender until
smooth. Sauté onion in hot oil in a Dutch ovenv oer medium-high heat 5 minutes or until tende r.
Add curry powder, cook 1 minute. Stir in potato, pureed bean mixture, remaini nbgeans, salt, and
black pepper. Reduce heat to low; simmer, stirring occasionally, 5 minutes or un til
thickened. Sprinkle with cilantro and tomato . Yield: 8 servings .
Mary Lee of Buffalo NY
49
Strawberry Salad
2 large boxes strawberry jello (keep frozen )
2 c. boiling water
2 - l0 oz. boxes frozen strawberrie s
l (8 oz.) cream cheese
2 c. Cool Whip
l c. sugar
Mix l box strawberry jello with l cup boiling water, stir well, pour in a 13 x 9" gla psasn.
REFRIGERATE AND LET SET UNTIL FIRM. Then mix the pkg. of cream cheese (softened) and l c.
sugar, mix well . Fold in 2 c. Cool Whip. Spread over jello layer . Mix second box of jello and l cup
boiling water, mix well, add 2- l0 oz. boxes frozen strawberries. Stir until
dissolved. Set in refrigerator l0 minutes . Pour over cream cheese layer and refrigerate .
This is a salad that I use quite frequently .It's really delicious !
Submitted by Nancy Fous t
________________________________________
Danny’s Broccoli Salad
l bunch fresh broccol i
l large sweet onion
l/2 c. grated cheddar cheese
l lb. bacon
Clean broccoli and chop into bite-size pieces. Chop onion. Combine broccoli, onion and cheese in
large bowl. Fry bacon until crisp . Drain on paper towel. Crumble and mix with broccoli, onion and
cheese. Add dressing and serve.
Dressing::
l/2 c. Miracle Whip
l/4 c. sugar
l T. vinegar
Mix togther. Stir into vegetables. Refrigerate. Make it ahead, and the vegetables will absorb the
flavor of the dressing.
Submitted by Nancy Fous t
50
Hot Bacon Dressing
1 egg - beaten
1/4 cup sugar
1/4 tsp. cornstarch
1/2 tsp. mustard
1/4 cup vinegar
1/4 cup water
1/4 lb.bacon - fried, drained, and broken in bits
Preparation - In saucepan combine all ingredients except bacon. Cook over medium heat uiln t
dressing thickens slightly. Remove from heat & stir in bacon bits. Mom always used this dressing on
endive topped with hard-boiled egg slices. Use this dressing on dandelion salad too .
Lois from Ohio
________________________________________
Italian Pasta Salad
Serving Size : 8
3 cups macaroni -- cooked, drained, rinsed & cooled
1/3 cup parmesan cheese
1/2 cup pitted ripe olive -- slices
3 cups broccoli florets
3/4 cup red bell pepper -- sliced
1/2 cup red onion -- slices
8 ounces fat-free Italian dressing
Mix first 6 ingredients together in large bow l .Pour on the dressing andm ix. Refrigerate for
several hours .
Origin Unknown
51
Macaroni Salad
Serving Size : 6
2 cups macaroni -- uncooked
1 cup mayonnaise
1/2 cup celery -- chopped
1/3 cup carrot -- chopped
1/4 cup onion -- chopped
2 tablespoons pickle relish
3/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 boiled egg -- sliced
paprika
Cook macaroni in water until tender . Drain and rinse. Let cool. Mix together mayonnaise,
relish, mustard, salt, & pepper . Add celery, carrots & onions to macaroni and stir in
dressing. Place in bowl and sprinkle with paprika and top with sliced egg .Refrigerate.
Origin Unknown
________________________________________
Potato Salad
Serving Size : 6
1 cup fat free mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seed
1/2 cup celery -- chopped
1/2 cup onion -- chopped
1/2 cup sweet pickle relish
1/2 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon papper
4 cups cubed potatoes -- cooked, drained, rinsed & cooled
2 boiled eggs (optional) -- sliced
paprika
Prepare potatoes. Mix together mayonnaise, mustard, celery seed, salt & ppeper. Add to
remaining ingredients. Top with sliced eggs. Sprinkle with paprika. Refrigerate
Submitted by Dorothy Bayes
52
Salad Dressing
1/2 cup vinegar
3/4 cup oil
1 cup sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon dry onion
dash salt and pepper
Heat first 3 ingredients to melt sugar. Add the next 3 ingredients. Mix in blender to thicken. Add
onion. Store in refrigerator .
Submitted by Dorothy Bayes
________________________________________
Carnival Potato Salad
3 cups cooked potatoes, warm, cubed
1/4 cup chopped pimiento
1/4 cup sour pickle, chopped
1 small onion, chopped
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon paprika
Combine potatoes, pimiento, pickle, and onion. Toss with mayonnaise, salt, anda pprika. Chill.
Serves 4.
Origin Unknown
53
Hawaiian Pineapple Pie
This makes 2 pies
6 eggs
2 cups crushed Pineapple
2 cups coconut
2 cups sugar
2 cups white syrup
1 cup butter, melted
4 Tablespoons flour
Combine all ingredients together and beat at low speed. Pour into 2 9 inch pie shells, (unkbead)
and spoon butter over pie before baking, bake at 300 degrees for about 30 minute s.
Submitted by Donna Spells
________________________________________
Pineapple Bars
4 c. flour
3 tsp. baking powder
dash of salt
Sift together and add l c. shortening .Work like pie dough. Rub in l c. sugar and add 3
well-beaten eggs. Add vanilla and enough milk to moisten dough .Roll dough about l/4" thick . Put a
layer of dough on greased cookie sheet . Fill with pineapple filling and cover with
another layer of dough. Bake in a 350 degree oven for 35- 40 minutes. When done, cool and sprni-
kle with powdered sugar .
Filling:
1 large can crushed pineapple
l c. sugar
3 or 4 T. cornstarch
Cook until thickened . Cool before putting on cookie dough layer .
Submitted by Nancy Fous t
54
Amish Pumpkin Whoopie Pies
2 c. brown sugar
l c. veg. oi l
l-l/2 c. pumpkin
2 eggs
3 c. flour
l tsp. salt
l tsp. baking powder
l tsp. baking soda
l tsp. vanilla
l-l/2 tsp. cinnamon
l/2 tsp. ginger
l/2 tsp. cloves
Cream sugar and oil. Add pumpkin and eggs. Add flour, salt,
baking powder, baking soda, vanilla and spices . Mix well. Drop by heaping teaspoonfuls onto
greased cookie sheet. Bake @ 350
degrees for l0 - l2 minutes. Makes 3 dozen pies.
Filling:
2 egg whites, beaten
4 T. milk
2 tsp. vanilla
4 c. powdered sugar
l-l/2 c. shortening
Mix together egg whites, milk, vanilla and 2 c. powdered suga rB. eat in shortening and remaining 2
c. powdered sugar. Spread dab of filling on flat side of cooled cookie .
Top with another cookie to make pie .
Submitted by Nancy Fous t
55
Orange Dreamsicle Cake
Part 1
1 Box Duncan Hines Orange Supreme Cake Mi x
1 Box 3 oz. Jello (orange )
Mix and sift together
Part 2
1/3 Cup cooking oil or soft margarine
2 Eggs
1-1/2 Cups Water (or orange juice) I use orange juic e
Put part 2 on top of patr 1
Mix well with mixer .
Use 3 floured and greased cake pans .
Bake at 350 for 20 to 30 minutes or until it comes loose from sidse. Cool layers.
Icing:
1 8 oz. Sour cream
1/4 to 1/2 Cup orange juice (I only use 1/4 cup )
1 Cup Sugar
1 8oz Cool whip
1 9oz frozen coconu t
Mix all well with mixe r
(Store cake in refrigerator after icing )
Submitted by Margie Kirkman
________________________________________
Strawberry Cake
1 box strawberry cake mix (I use Duncan Hine s)
4 eggs
1 small box strawberry jello
3/4 cup oil
3/4 cup hot water
Mix everything together and pour in a 9 x 13 pan. Bake at 350 degrees. Blend in a blende-r 110 oz.
package of frozen sweetened strawberries and 1/2 cup sugar. When cake has cooled, poke holes
in it with a straw and spoon strawberries over the cake until it has taken it all up .
( My son-in-law loves this cake topped with cool whip )
Submitted by Darlene Kromer
56
Toasted Almond Cheesecake Pie