Tag Archives: Amish/Mennonite recipes

Crunchy Butternut Brand Cereal

Crunchy Butternut Brand Cereal

Why pay $4.00 or more for a box of healthy cereal when you can make some yourself and know that it is preservative and additive free. Substitute the squash for sweet  potato or even mashed banana.

4 eggs

1 cup Sugar

2 cups mashed squash

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 ½ teaspoons baking powder

3 cups wheat brand

2 cups whole wheat flour

Stir all ingredients together, pour into 2 9×13 pans. Bake at 350 for 30-40 minutes until crispy. Let cool, crumble and return to pans. Place in oven at lowest temperature stirring occasionally until dry.    Eat as cereal with milk.

Bacon Dressing

Bacon Dressing

Who doesn’t love bacon, with this recipe you can make your own salad dressing and although it is made with bacon it is still better for you than store bought kind.

4-6 slices bacon

1 egg, beaten

¼ cup minced onion

3 tablespoons vinegar

3 tablespoons sugar

2 tablespoons water

Fry bacon then break into bits. Add other ingredient to hot bacon fat. Bring to a boil to thicken slightly. Pour over kale or other greens raw or cooked; layer on top the bacon bits and some hard boiled egg.

Potato Meat Pie

Potato Meat Pie

 

3 tablespoons oil

3 cup shredded potatoes

1 cup shredded cheese (I use sharp cheddar)

¾ cup cooked sausage

¼ cup sautéed onion

1 cup milk

2 eggs

½ teaspoon salt

1/8 teaspoon pepper

 

Mix together potatoes and oil, press into pie pan. Bake at 425 for 15 minutes or until potatoes are lightly browned. Remove from oven, layer on cheese, meat and onion. Beat eggs with milk and salt and pepper then pour over layered ingredients. Return to oven for 30 minutes.

This is a great dish for a carry in or to have breakfast for dinner.

Beets with savory sauce

Beets with savory sauce

12 small beets

4 tablespoons butter

2 tablespoons all-purpose flour

1 onion

1 cup milk

1 tablespoon lemon juice

1 teaspoon salt 1/8 teaspoon pepper

Cook the beets until tender and slip off the skins. To make the sauce, fry the onion in 2 tablespoons butter, when lightly browned add the flour and blend well. Then add the milk and gradually stir until the sauce has thickened. Add salt and pepper. Work in lemon juice and remaining butter. Pour over sliced beets just before serving.

Sweet potato crunch

Sweet potato crunch

4 medium sweet potatoes (cooked, skinned and cut in to chunks)

2 eggs

½ stick butter

½ cup sugar

1 teaspoon vanilla

Mix all ingredients except the sweet potatoes. Put sweet potatoes in the bottom of a 1 quart casserole dish and pour egg mixture over the potatoes.

Topping

¼ cup butter

½ cup flour

½ cup brown sugar

1 cup nuts (pecans or walnuts are good)

Cover sweet potatoes with topping bake covered for ½ hour at 350 degrees then remove cover and return dish to oven bake 15 more minutes or until topping to toasted.