Best of Vegetables: From Amish and Mennonite Kitchens (Miniature Cookbook Collection)

Best of Vegetables: From Amish and Mennonite Kitchens (Miniature Cookbook Collection)

by Phyllis Good, Rachel Thomas Pellman
     
 


One in a 12-volume set of miniature cookbooks! Recipes from the top selling cookbook From Amish and Mennonite Kitchensfill these inexpensive treasures. The recipes reflect wonderful food, the heritage of loving the soil and respecting honest labor, and tables laden with bounty. These small impulse items make delightful gifts! A gift envelope available with each… See more details below

Overview


One in a 12-volume set of miniature cookbooks! Recipes from the top selling cookbook From Amish and Mennonite Kitchensfill these inexpensive treasures. The recipes reflect wonderful food, the heritage of loving the soil and respecting honest labor, and tables laden with bounty. These small impulse items make delightful gifts! A gift envelope available with each miniature cookbook.

Product Details

ISBN-13:
9781561481606
Publisher:
Skyhorse Publishing
Publication date:
06/25/1995
Series:
Miniature Cookbook Collection
Pages:
20
Product dimensions:
4.20(w) x 5.50(h) x 1.00(d)

Read an Excerpt

Baked Dried Corn

Makes 8 servings

1 cup dried corn
3 cups milk
1/2 tsp. salt
2 Tbsp. sugar
2 eggs, beaten
2 Tbsp. butter/

1. Grind corn in food grinder or blender. Combine with milk and allow to stand 1/2 hour or more. Add salt, sugar, and eggs. Mix well.

2. Pour into a buttered 1-quart casserole dish. Dot with butter. Bake at 350 degrees for 45-60 minutes.

Candied Sweet Potatoes

Makes 6 servings

6 medium sweet potatoes
Salt
Paprika
3/4 cup brown sugar
1/2 tsp. grated lemon rind
1 1/2 Tbsp. lemon juice
2 Tbsp. butter/

1. Cook potatoes until soft. Peel and cut lengthwise in 1/2 inch slices. Place in shallow, greased baking dish. Sprinkle with salt and paprika.

2. Mix sugar, lemon rind, and lemon juice. Drizzle over potatoes.

3. Dot with butter.

4. Bake, uncovered, at 375 degrees for 20 minutes. Baste several times during baking.

"This is an easy make-ahead dish. We used to cook the sweet potatoes Saturday night; then have them sliced and candied for Sunday lunch."

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >