Dill Dip Mix

Combine & Mix in a plastic bag or air-tight container. Makes about 6-10 preparations of dip.

6 Tbs.Dill
2 1/2 Tbs.Parsley
3 Tbs.Chopped Onion
3 1/2 tsp.Celery Salt
1/4 tsp.Salt

For a Great Tasting dip mix for chips and vegetables, combine one to two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.

Keep Refrigerated.

DO NOT USE MIRACLE WHIP IN PLACE OF MAYONNAISE

Use the dry dip mix as seasoning for meats, vegetables, etc.

Bacon & Chili Dip Mix

Combine & Mix in a plastic bag or air-tight container. Makes about 7-10 preparations of dip..

5 Tbs.Chopped Onion
5 Tbs.Bacon Bits
1 Tbs.Granulated Garlic
2 Tbs.Chili Powder
2 tsp.Cumin
1 tsp.Cayenne
1 tsp.Salt

For Great Tasting dip mix for chips and vegetables, combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving.

Keep Refrigerated.

DO NOT USE MIRACLE WHIP IN PLACE OF MAYONNAISE

Use the dry dip mix as seasoning for meats, vegetables, etc.

CHICKEN TETRAZINNI

(8 - 10 Servings)

1 boiled chicken
1/2 lb. macaroni
1/2 lb. mushrooms, sauteed
2 cups chicken broth
1/2 cup almonds slivered
3 tbsp. butter
2 tbsp. flour
1 cup whipping cream
3 tbsp. white wine, dry

Cut meat from chicken bones. Cook macaroni, drain, add mushrooms and almonds. Make sauce of butter, flour, broth; remove from heat, stir in cream, wine. Preheat oven to 375 degrees. Add 1/2 sauce to chicken, 1/2 half to macaroni. Place macaroni in baking dish, greased, make hole in center, fill with chicken. Bake until lightly browned.

LASAGNE

(3 - 4 Servings)

1 onion
1/4 cup olive oil
8 oz. ground beef
1 tsp. salt
1/2 tsp. white pepper
5 tbsp. red wine
1 tbsp. tomato paste
6 tbsp. whipping cream
pinch dried oregano
1-1/4 lb. lasagne
1/4 cup butter
pinch ground nutmeg
1/4 cup grated Parmesan cheese

Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano. Cook lasagne in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel.

Arrange lasagne and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and grated cheese. Bake at 350 degrees for 10 minutes.

ITALIAN SAUSAGE TERRINE

(30 1/4" slices or sliced 1/2" thick as entree)

1 lb. sweet Italian sausage, casings removed
1 lb. chicken livers
1 medium onion, chopped
1/4 cup flour
1/4 cup brandy
1 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
pinch ground cloves
1/4 tsp. pepper
2 garlic cloves chopped
3 eggs
1/2 lb. sliced bacon

In a large skillet cook sausage, stirring until brown. Drain on paper towels, set aside in bowl.

In blender combine remaining ingredients except bacon, for 45 seconds. Stir in sausage.

Preheat oven to 350 degrees. Line loaf pan with heavy foil, letting 3" hang over the sides. Place bacon slices crosswise across bottom and up sides, letting slices overhang pan. Pour in sausage mixture; fold bacon over top. Place loaf pan in a shallow pan; pour 1" hot water into shallow pan. Bake 1-1/2 hours.

Remove loaf pan from water, fold foil over top. Place heavy can on terrine to weight down. Press firmly 2 minutes. Refrigerate with weight until firm, about 6 hours.

To remove terrine, loosen foil from sides of pan, grasp ends of foil, and lift out. Cut into slices

AMISH CORN FRITTERS

4 lg. ears corn
2 eggs, separated
2 tbsp. all-purpose flour
1 tbsp. sugar
Salt and freshly ground pepper
Unsalted butter

Cut the kernels from two ears by standing each ear upright on a plate, carefully slice beneath the rows in a steady downward motion. With the back of the knife, scrape the cobs to extract the juice. Grate the kernels from the remaining 2 ears, cutting off the kernels at just half their depth and scraping off pulp on the cob. Put all the corn kernels, pulp and juice into a bowl. The mixture will resemble scrambled eggs. Beat the egg yolks in a large bowl until light. Beat in the flour, sugar, salt and pepper to taste. Stir in the corn. Beat the egg whites in a large bowl until stiff. Fold them into the corn mixture. Heat a heavy skillet or griddle over medium heat and grease it lightly with butter. Drop the batter by small spoonfuls onto the skillet and cook until golden. About 30 seconds each side. Transfer the cooked fritters to a lightly buttered serving platter and keep them warm in a low oven while cooking the remaining fritters.

AMISH YEAST ROLLS

7 c. flour (save 1 c. to knead)
2 pkgs. quick yeast
1/2 - 3/4 c. sugar
1/4 tsp. salt

--- WET ---

2 sticks butter
1 c. sour cream
1/2 to 1 c. milk

Place in microwave. Heat until butter melts (should be hot but be able to stand to stick your finger in this). Mix wet to dry ingredients and knead 10-15 minutes. Put in warm place and let rise about 20 minutes. Put dough on floured board and punch down. Shape in desired shapes. Let rise again, 20 minutes or until doubled. Brush tops with melted butter. Bake 20 minutes at 350 degrees.
Makes 2 dozen or more.

AMISH POPPYSEED BREAD

3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs, beaten
1 1/2 c. oil
2 1/2 c. sugar
1 1/2 c. milk
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavor
1 1/2 tsp. butter flavor
1 1/2 tbsp. poppy seeds

--- GLAZE ----

1/4 c. orange juice
3/4 c. sugar
1/2 tsp. almond flavor
1/2 tsp. butter flavor
1/2 tsp. vanilla

Sift together first 3 ingredients. Add remaining ingredients. Mix and put in 2 greased and floured bread pans. Bake 1 hour at 350 degrees or until toothpick test comes out clean. Stir all ingredients together. Prick bread loaves with a fork after baking and pour glaze over while hot.

AMISH CORN BREAD

1 c. sifted flour
1/4 c. sugar
1 tbsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
1 egg, well beaten
1 c. milk
5 tbsp. shortening melted and cooled

Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.

AMISH MUFFINS

5 c. flour
5 tsp. soda
2 tsp. salt
2 tsp. allspice
15 oz. raisin bran
3 c. sugar

Mix above ingredients. Add: 1 c. oil 1 qt. buttermilk 2 tsp. vanilla Mix well. Butter muffin tins well and fill 3/4 full. Bake at 375 degrees for 20 minutes.