ŸLetters to Editor ŸGuest Book
| Home |
| Subscribe |
| Featured Articles |
| Order Back Issues |
| Farm Home |
| Recipes |
| Hints for the Home |
| Poetry |
| Guest book |
| About Us |
| Advertise |
| Submit an Article |
| Links |
| Letters to the Editor |
| Farm Humor |
Featured Cookbook
When I heard that my friend Amy and her husband Sam had published a cookbook, I was at once interested in seeing one. Table for Two arrived in the mail and what a treasure it is. Sam and Amy Miller and their extended family share 438 of their best recipes in helpings that won’t leave a week of leftovers if there are only two at your house. Sam’s sister Rhoda also got involved and every recipe was tested and approved before being included in the cookbook. The selection is great and I also enjoyed reading the bits of history preceding each category. Sam’s home place is well-known locally as being the first Amish homestead (1809) in Holmes County, Ohio. He shares this story.
Think of your mother with a Table for Two for Mother’s Day or that couple getting married this spring. The price is $13.00 plus $2.50 shipping. Order them from: Sam & Amy Miller, 9381 Rowe Rd. NW, Sugarcreek, OH 44681. Phone: 330-852-9261
Spring 2008 Recipes
|
Here is a good recipe using your canned goods before the garden is going full swing. GREEN BEANS & RICE SKILLET 2 Tbsp. olive oil or butter 1 qt. canned green beans 1 pt. canned beef chunks prepared rice In a large skillet put oil or butter. Drain green beans. Pour into skillet. Add beef chunks. Fry over medium heat until beans are browned. Delicious served with rice. BAKED POTATO SPEARS 2 med. potatoes 6 T. salad dressing onion salt pepper DIP— ¾ c. salad dressing 6 T. parmesan cheese 6 T. milk 2 tsp. chives Cut potatoes lengthwise into wedges. Brush with salad dressing and season with onion salt and pepper. Place on greased cookie sheet and bake at 375 degrees for 50 minutes. Serve with dip. LIZZIE PUDDING Chop lemon verbena leaves (can use |
MAKE-AHEAD MEATBALLS 2 eggs 1 c. cracker crumbs 1½ tsp. salt ¼ c. chopped onion 1 tsp. Worcestershire sauce ¼ tsp. pepper 2 lb. hamburger Beat eggs; add everything except hamburger and stir. Add hamburger and mix well. Shape into small balls (1½”). Place in single layer on a baking sheet. Bake at 375 degrees for 15-20 minutes or until no longer pink. Cool and place in freezer bags. Freeze for up to 3 months. You can use this recipe for Barbecue Meatballs and Sweet and Sour Meatballs (also in cookbook). LETTUCE & CHICKEN SALAD ¼ head lettuce, shredded ¼ head broccoli, chopped ¼ c. sliced radishes 2 T. chopped celery ¼ c. French-fried onions ¼ c. shredded carrots ½ c. shredded Cheddar cheese 1 c. cut-up chicken, fried tender Dressing— ¼ c. mayonnaise ¼ c. sour cream 2 T. sweet cream 2 T. white sugar 1½ T. red wine vinegar Mix dressing ingredients well. Toss with lettuce and chicken mixture just before serving. BARBECUE SAUCE for hamburgers, ribs, etc. 1 c. ketchup, preferably homemade 1 T. Worcestershire sauce ¾ T. mustard 6 T. brown sugar 1 T. chili powder Mix all together. If sauce is left over from barbecuing it can be kept in the refrigerator for several weeks. RIVEL SOUP 1 c. flour ½ tsp. salt 1 egg 1 qt. scalding milk Mix salt with flour; toss egg lightly through flour mixture until small crumbs form. Stir into scalding milk. Bring to a boil and serve at once. RHUBARB PIE 3 c. rhubarb, diced 2 T. flour 1½ c. white sugar 2 eggs Crumbs: ½ c. flour ½ c. oatmeal ½ c. brown sugar ¼ c. butter Mix rhubarb with flour and sugar; beat eggs and to mixture. Spread into a 9” unbaked pie shell. For crumbs, mix flour, oatmeal, brown sugar, and butter until crumbly. Sprinkle on top of rhubarb. Bake at 425 for 10 minutes. Reduce heat to 300 and bake for 30 minutes. |
Advertise - Submit an Article - Copyright Notice & Terms of Use - Links - Farm Humor
© 2003, Farming Magazine. Website design by Martha Kline