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Asparagus Delight

Submitted by Mrs. Rudy Kathryn Detweiler

Asparagus is one of the first veggies to pop out of the ground
in the Springfor us to enjoy.

1 1 /2 pounds asparagus (trimmed)

1 tablespoon butter

1 tablespoon flour

1/2 cup half and half cream

1/2 teaspoon chicken bouillon granules

 1/8 teaspoon salt

 1/2 cup shredded Swiss cheese

2 tablespoons crushed
butter flavored crackers

In a skillet, cook asparagus in a small amount water until crisp-tender. (about 6 to 8 minutes) Drain. Arrange spears in bottom of a greased 1 1/2-quart baking dish and set aside,keeping warm.

In a small saucepan, melt butter over low heat. Add flour, cook and stir for 1 minute.

Wisk in cream, bouillon and ale. Bring to a boil.

Stir for 2 minutes. Remove from heat and stir in cheese until melted.

Pour over asparagus, 

prinkle with cracker crumbs.

Bake at 375 degrees until bubbling hot and just lightly browned, about 20 minutes.

Crunchy Salad

Submitted by Sarah Miller

5 cups shredded cabbage

1 cup chopped cauliflower

1 cup fried and crumbled bacon

1 to 1 1/2 cup shredded cheese

Mix these together and then add dressing.

1/2 cup Miracle Whip

1/2 cup sour cream

2 tablespoons sugar

1/2 teaspoon salt

Maple Syrup Cheesecake


Submitted by Mrs. Rudy Kathryn Detweiler

Crust:

1 1/ 4 cup gram cracker crumbs 

5 tablespoons butter, softened

1 tablespoon sugar

Mix well.
Press in the bottom of a springform pan.

Filling:

24 ounces cream cheese

1/2 cup sugar

3/4 cup maple syrup

1/2 cup heavy cream

1 1/2 cup sour cream

3 eggs

1 1/2 teaspoon vanilla

Bring maple syrup to boil over medium heat for 3 minutes. Remove from heat.

Stir in heavy cream, scrape into a bowl and refrigerate.

Beat cream cheese until light and fluffy. Add sugar.

Beat in eggs one at a time/

When syrup is no longer warm to the touch, gradually beat into cream cheese mixture, followed by sour cream and vanilla.

Pour fulling into crust.

Place springform pan on 16-inch square heavy-duty foil, securely wrap around pan.

Place in a layer baking pan.

Add 1-inch hot water to baking pan and bake at 325 degrees for 1 1/2 hours.

Cool on rack for 10 minutes. Carefully run knife around edge of pan to loosen.

Refrigerate for 6 hours.

Serve with Maple Glaze.

Maple Glaze:

3/4 cups Maple Syrup

1 cup whipping cream

1/2 cup chopped pecans

Bring maple syrup and shipping cream to a boil in a saucepan.

Boil for 15-20 minutes or until thickened, stirring occasionally.

Remove from heat and add pecans.

Drizzle over cheesecake. 

Garnish with more whip cream and pecans as desired.

Pumpkin Crunch Cake

Submitted by Rachel Miller

1 box yellow cake mix

1 cup pumpkin (I use 1 pint)

1/2 cup water

3 eggs

1 teaspoon pumpkin pie spice

1 cup brown sugar

1 cup nuts (chopped)

2 teaspoons cinnamon

2 tablespoons flour

2 tablespoons butter

Mix cake mix, eggs, pumpkin, and spice together and pour 1/2 of batter into a greased 9X13 pan.

Combine rest of ingredients and put 1/2 of the crumbs on batter. Pour rest of batter in and top with remaining crumbs.

Bake at 350 degrees until done.

Pumpkin Custard Pie

By Sarah Yoder

Submitted by Sarah Miller

2 egg yolks, beaten

2 tablespoons pumpkin

1 tablespoon cornstarch

1 cup white sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon butter, melted

2 cups milk

Mix all ingredients well, then beat egg whites until stiff and fold in. 

Pour into a pie shell and bake in a 400 degree oven for 15 minutes. 

Then reduce the heat to 325 degrees and bake until done, probably 30 minutes.

(It’s okay if it’s a little shaky in the middle)

Corned Beef Casserole

Submitted by

Ellen Hershberger

1-8 ounce package wide noodles, cooked

1-12 ounce can corned beef

1/4 pound Velveeta cheese, diced

1/2 cup onion

1 can cream of mushroom soup

1 1/3 cups milk

3/4 cup buttered breadcrumbs

Combine all ingredients and mix well. Pour into casserole dish.

Bake at 350 degrees for 45 minutes.

Country Baked Ham

Submitted by the Rudy Miller Family

1 Christmas ham, sliced

brown sugar

Pepsi

Put Ham in roaster.  Pat or sprinkle a thin layer of brown sugar over ham.  Pour Pepsi over all until 1 inch accumulates in bottom of roaster.  Bake at 350° until meat is tender and juicy.  Serve.

Cole Slaw 

Submitted by Ada Miller

1 medium cabbage, finely shredded

1 green pepper – diced fine

1 cup of celery – diced fine

1 small onion – diced fine

2 teaspoons salt

1 teaspoon celery seed

1 teaspoon mustard seed

1 ½ cup sugar

½ cup white vinegar

Mix all together and refrigerate.  This keeps well.

Squaw Bread

Submitted by
Ellen Hershberger

2 cups water

1/2 cup cornmeal

1/3 cup vegetable oil

2 1/2 cup flour

1/4 cup honey

3 cups wheat flour

1/4 cup raisins

1 cup rye flour

1/4 cup plus 1 tablespoon brown sugar

1 1/2 cup dry milk

2 packages dry yeast

2 1/2 teaspoons salt

1/4 cup warm water

Combine oil, honey, 1/4 cup brown sugar and 2 cups water. Beat until liquid then add raisins.

Soften yeast in warm water and remaining brown sugar.

Reserving the cornmeal, in a large bowl sift together remaining ingredients and then gradually add honey and yeast mixtures to make a soft dough that pulls away from the sides of the bowl.

Place dough in a lightly greased bowl and turn to grease all surfaces. Cover and let rise until double in size.

Punch down and let rest 10 minutes.

Divide into 4 round loaves and place on greased cookie sheets sprinkled with the cornmeal.

Cover and let rise until doubled.

Bake at 375 degrees for 30 – 35 minutes. Then brush with butter and cool on a rack.

Sweet Potato Quiche

Makes 8 servings

2 cups sweet potatoes, peeled and diced into small cubes

¾ cup yellow onion, diced

2½ tablespoons olive oil

½ teaspoon salt

Black pepper to taste

Egg mixture:

4 eggs

1 cup heavy cream

½ teaspoon fresh rosemary, minced

½ tablespoon fresh parsley, minced

1½ teaspoons salt

¼ teaspoon pepper

3 ounces Gruyere cheese, shredded

Pre-baked deep dish pie crust

Preheat oven to 400 F. Mix together the first five ingredients and place on baking sheet. Roast in the oven for 15 to 20 minutes.

While sweet potatoes and onions are roasting, shred cheese and set aside. Whisk the egg mixture and set aside.

Once potatoes and onions have finished roasting, spoon them into the pre-baked pie shell. Next, layer the shredded cheese on top of the sweet potatoes.

Reduce oven to 375 F. Pour egg mixture over the cheese and potatoes. Place quiche in the oven on a center rack. Bake 20 to 25 minutes, or until eggs are set. 


Chocolate-Strawberry Pie

Yields 1 pie

1 pint fresh strawberries, washed, trimmed and halved

1 store-bought (or homemade) chocolate cookie pie crust

2/3 cup sugar

¼ cup cornstarch

2 tablespoons unsweetened cocoa powder

¼ teaspoon minced crystallized ginger

1/8 teaspoon ground nutmeg

Pinch of kosher or sea salt

6 large egg yolks

2½ cups half-and-half

6 ounces bittersweet or semisweet chocolate, chopped

½ tablespoon rum extract

1 teaspoon vanilla extract

Additional strawberries for garnish (optional)

1. Place the strawberry halves in a single layer in the bottom of the pie crust.

2. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, ginger, nutmeg, and salt over medium heat.

3. Whisk in the egg yolks to create a thick paste. Gradually whisk in the half-and-half until the mixture thickens, about 5 minutes. Bring to a boil and cook for 1 minute. Remove from the heat.

4. Add the chocolate and whisk until combined. Add the rum and vanilla extracts. Cool the mixture for 4 minutes.

5. Pour the filling over the strawberries and up to the top of the crust. Chill the pie for 2 hours or until set.

6. Garnish with additional strawberries, if desired. 


Cream Cheese Pumpkin Crumb Pie

Submitted by Betty Miller

Pastry for 9 inch pie

1 (8 ounces) cream cheese, softened

¼ cup sugar

½ tsp. vanilla

1 egg

1 cup canned pumpkin

1/3 cup sugar

1 egg

¼ teaspoon salt

½ teaspoon cinnamon 

¼ teaspoon ginger

¾ cup evaporated milk

Combine cream cheese, sugar, vanilla and egg, mixing until well blended.  Pour into pie shell.  Combine remaining ingredients, pour over cream cheese layer.  Mix crumbs and put on top of pumpkin layer.  Bake 45-50 minutes or until center is set.  350°.

Crumb

2/3 cup sugar

1/1/4 cup flour

½ cup butter

½ teaspoon cream of tarter

½ teaspoon soda

Holiday Potato and
Cheese Soup

Submitted by

Mrs. Rudy Kathryn Detweiler

2 cups potatoes peeled and cubed

3 cups milk

1 small onion, chopped

3 tablespoons butter

1 cup shredded Cheddar cheese

3 tablespoons flour

4 slices bacon, cooked crisp and crumbled

Salt and pepper to taste

Cook potatoes until tender, drain, reserving 1 cup of the water. Set aside.

Melt butter in saucepan over medium heat. Add onion, stir until soft but not brown. 

Add flour, salt and pepper to onions and cook 3 minutes.

Add potatoes, the 1 cup of water and milk.

Blend in cheese and bacon.

Simmer on very low heat for 30 minutes, stirring so it doesn’t burn. 

Banana Pepper Dip

Submitted by E. Miller

1 – 8 ounces cream cheese

3 cups shredded mozzarella cheese

½ teaspoon chili powder

½ teaspoon garlic powder

¼ teaspoon salt

6 bacon strips, fried and crumbled

4 large banana peppers – coarsely chopped

Combine all ingredients.  Bake at 350° for 20 minutes or until bubbly.  Serve warm with crackers.

Favorite Jello Salad

Submitted by
Elizabeth Byler

First Layer

1 small package lemon jello – dissolve in 2 cups boiling water

1 small package orange jello – Add 1 ½ cup cold water

Add: 1 #2 can crushed pineapple drained

3 bananas cut up

Put in 9 X 13 pan and cover with miniature marshmallow – let stand till set.

Second Layer

1 cup sugar

2 eggs

2 cups pineapple juice

4 tablespoons flour

Cook until thick in double boiler – when cool, pour over first layer.

Third Layer

Whip ½ pint whipping cream.  Blend 8 ounces cream cheese into this and spread over layers.  Top with nuts. Chill.

Apple Walnut Cake

Submitted by
Donna Bizjak

9 x 13 pan

375° oven

Bake 35 – 40 minutes

1 ¾ C Sugar

1 C Oil

3 Eggs

1 t Vanilla

2 C Flour

1t Salt

1t Baking Soda

2 C peeled, sliced apples

1C Chopped Walnuts

Mix together first 7 ingredients (mixture will be very thick)

Stir in apples and walnuts

Pour into greased 9 x 13 pan. Bake for 35-40 minutes at 375°

Fresh Apple Harvest Cake

Submitted by
Mrs. Rudy Katheryn Detweiler

4 cups apples, peeled and chopped

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

2 cups brown sugar

3 eggs

1 1/2 cups vegetable oil

1 teaspoon vanilla

1 cup chopped nuts

Heat oven to 350 degrees.

Grease a 13x9x2 inch baking pan

Sift together flour, soda, salt and cinnamon and set aside.

In a large bowl, beat eggs and add sugars, oil, and vanilla. Beat well adding dry ingredients.

Fold in apples and nuts.

Bake 45 minutes or until done.

Mom’s Apple Cake

By Mrs. Delbert Kurtz

Submitted by Sarah Miller

Beat together

1 3/4 cups sugar

1 cup oil

3 eggs

Add and stir well

2 cups flour

1teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

Add

2 cups thinly sliced apples

1/2 cup chopped nuts

Bake in greased and floured pan at 350 degrees for 45 to 50 minutes.

German Apple Cake

Submitted by Sarah Miller

2 eggs

2 cups sugar

3 /4 cups vegetable oil

2 cups flour

2 teaspoons cinnamon

2 teaspoons baking soda

2 teaspoons vanilla

1/2 teaspoon salt

4 cups apples, thinly sliced

1/2 to 1 cup chopped nuts

Mix all ingredients together. Batter will be stiff.

Bake at 350 degrees for 45 to 60 minutes.

Serve with whipped cream.

Snitz for Pie

Submitted by Rachel Miller

3/4 bushel apples

12 cups white sugar

4 tablespoons cinnamon

2 tablespoons allspice

2 teaspoons salt

5 heaping tablespoons flour

Peel apples and put through grinder. Let stand overnight, stirring a few times so all get nice and brown

The next morn, add sugar, spices and salt. Mix well.

Pour flour warmed with a little water over apples and stir well.

Put apple mix in jars and cold pack 1 hour. 

This states like snitz pie filling, but you don’t have the dried apples to soak, etc. The apple mix should fill 13 quarts.

To use for a pie, roll pie crust, sugar apple mix to taste and put a couple tablespoons of the apple mix on crust and fold the crust over. Crimp these  “half-moon”  pies and bake.

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