Amish Oven Fried Chicken

1/3 cup vegetable oil
1/3 cup butter
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoons garlic salt
1 teaspoon dried marjoram
8 or 9 pieces chicken

Place oil and butter in a shallow cooking pan and place in 375° oven to melt butter, set aside. In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake at 375° for 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.

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Pennsylvania Dutch Meatloaf

1-1/2 pounds ground beef
1 cup fresh bread crumbs
1 medium onion, chopped
1 medium green bell pepper, chopped
1 (8 ounce) can Hunt's tomato sauce, divided
1 egg
1-1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup water
2 tablespoons brown sugar, packed
2 tablespoons prepared mustard
1 tablespoon vinegar

In a medium bowl, lightly mix beef, bread crumbs, onion, green pepper, 1/2 can tomato sauce, egg, salt and pepper. Shape into a loaf in a shallow baking pan.
Combine remaining tomato sauce with remaining ingredients. Pour over loaf. Bake at 350° for 1 1/4 hours. Baste the loaf several times during baking. Yield: 6 servings.

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Amish Friendship Bread Starter

Always use a wooden spoon for stirring the starter. Never use a metal spoon.

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110°)
3 cups all-purpose flour, divided
3 cups granulated sugar, divided
3 cups warm milk (110°), divided

Day 1
In a small bowl, dissolve yeast in water. Let stand 10 minutes.

In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly.

Days 2 through 4
Stir starter with a wooden spoon.

Day 5
Stir in 1 cup flour, 1 cup sugar and 1 cup milk.

Days 6 through 9
Stir starter with a spoon.

Day 10
Stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 or 2 cups to make your first bread, give three cups to friends along with the recipe. Store the remaining starter in a container in the refrigerator and begin the 10 day process over again.
You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using. Yields 6 cups starter.

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Ham Balls

Balls:
1-1/2 lb. ground ham
1-1/2 lb. ground pork
1 cup milk
1 cup fine bread crumbs
2 eggs, beaten
salt and pepper to taste

Sauce:
1 cup brown sugar
1/2 cup water
1/4 cup vinegar
1 tablespoon cornstarch
1 teaspoon dry mustard

Combine all ham ball ingredients and mix well. Shape into balls and arrange in baking pan (this makes about 25-30 balls).
In a saucepan combine all sauce ingredients and bring to a boil. Lower heat and simmer for 3 minutes until well blended. Pour sauce over ham balls. Bake at 325° for 1 hour.

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Amish Apple Grunt

1/2 cup sugar
2 tablespoons butter
1 large egg
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups sliced apples
1/2 cup sour milk or buttermilk
1/2 teaspoon vanilla
6 tablespoons brown sugar
1-1/2 tablespoons flour
1/2 teaspoon cinnamon
1-1/2 tablespoons butter

Cream sugar and butter together; add eggs and mix. Blend flour, salt and
baking powder together and add to mixture. Mix soda with milk and vanilla;
mix all together. Add apple slices and pour batter into a buttered baking
dish.
In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until crumb texture; sprinkle over apple batter.
Bake at 375° for 35 to 40 minutes. Serve hot with rich milk, Half and Half or a scoop of ice cream.

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Pepper Cabbage

1 head of cabbage, grated
1/2 green pepper, chopped
1 large carrot, grated
1 cup sugar
1 cup vinegar
1 cup water
pinch of salt

Mix the sugar, vinegar, water and salt together and pour it over the cabbage, pepper and carrot. Mix thoroughly. Tastes best if it can sit in the refrigerator for at least 1 hour.

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Ham Loaf

1 pound fresh ground pork
1 pound cured ground ham
1 cup bread crumbs
1 cup milk
Salt and pepper, to taste

Mix all ingredients together, shape into a loaf and bake at 350° for 1 1/2 to 2 hours. At the end of 1 hour, pour Sauce over the ham loaf.

Sauce
3/4 cup brown sugar
1 teaspoon dry mustard
1/2 cup water
1/2 cup red wine vinegar

Mix all ingredients and bring to a boil before pouring on ham loaf.

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Famous Pennsylvania Dutch Sticky Buns

1 package dry yeast
1/4 cup warm water
1 cup milk, scalded
3 tablespoons granulated sugar
1/2 teaspoon salt
3-1/4 cups sifted flour, divided
3 tablespoons soft butter
1/2 cup chopped raisins
2 tablespoons currants
2 tablespoons finely chopped citron
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons brown sugar

Soften yeast in warm water and let stand for 5 to 10 minutes.

Add milk to sugar and salt. Mix and cool to lukewarm. Add 1 cup flour and mix until smooth. Stir in yeast. Add remaining flour mixing well. Knead dough on floured board until smooth. Put in greased bowl, grease top, cover with towel and let rise in warm room until double.

Punch down dough, and roll into a rectangle about 1/4 inch thick. Brush with the softened butter and spread with mixture of raisins, currants, citron, the 1/4 cup brown sugar and cinnamon. Roll up like a jellyroll and cut into 1/4-inch thick slices. Lay the slices in a buttered 13 x 9 x 2-inch pan. Cover and let rise until doubled.
Sprinkle top with the 3 tablespoons brown sugar. Bake at 375° for 20 to 25 minutes.

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Amish Poor Man's Steak

1 pound ground beef
1 cup milk
1 cup cracker crumbs
1/4 teaspoon pepper
1 teaspoon salt
1 small onion, chopped
1 can mushroom soup
1 cup water or milk

Mix all together, except soup and water/milk and shape into a narrow loaf. Let sit in refrigerator for at least 8 hours or overnight.

Cut loaf into slices and fry in a skillet on both sides until brown. Put slices in baking dish. Mix 1 can mushroom soup with 1 cup of water or milk and pour over each piece. Bake at 325° 1 hour.

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Amish Lemon Sponge Pie

2 tablespoons butter
1 cup granulated sugar
3 eggs, separated
4 tablespoons flour
1/2 teaspoon salt
Juice and rind (grated) of 1 lemon
1 1/2 cups hot milk

Cream butter; add sugar and egg yolks. Beat until light. Stir in flour and salt. Add lemon and hot milk. Fold in beaten egg whites. Bake in 9-inch unbaked crust at 400° for 10 minutes; set at 350° for 15 or 20 minutes more.

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