Amish Cookies	Amish Apple Pie	Amish Cake
Amish Corn Fritters	Amish Friendship Bread	Amish Ketchup
Amish Sour Cream Apple Pie	Amish Sugar Pie	Amish Tomato Ketchup
Amish-Style Chicken & Corn Soup	Chicken Roast	Chocolate Funny Cake Pie
Cornmeal Pancakes	Cream Cherry Pie	Dewey Buns
Farm Sausage	Fresh Peach Crumb Pie	Funnel Cakes (Drechter Kuche)
Garden Relish	German Apple Pancakes	Good Any Time Cake
Million Dollar Pickles	Oatmeal Scrapple	Pennsylvania Dutch Chicken Pot Pie
Pork Scrapple	Sour Cherry Fritters	Spiced Cantaloupe
Spiced Prunes	Thick Milk Pie	Tomato Relish

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Amish Cookies

Ingredients:

1 cup butter -- (real)
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs -- beat well
4 1/2 cups flour
1 teaspoon soda
1 teaspoon cream of tartar

Instructions:

1. Mix together, beat well and add 1 teaspoon vanilla.
2. Drop by teaspoon onto baking sheet (slightly greased).
3. Bake 10 minutes in 375 degree oven.

Notes:
Makes about 65 cookies.

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Amish Apple Pie

Ingredients:

***STREUSEL***
1/3 cup sugar
1/4 cup brown sugar
10 tablespoons flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 dash salt
***PIE***
1/2 cup butter -- cold
1/2 cup walnuts -- coarsely chopped
4 large apples -- (4 cups)
1 unbaked 10" pie shell
1 cup sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1 large egg
1 cup heavy cream -- ( whipping)
1 teaspoon vanilla

Instructions:

1. In a food processor bowl, mix the first 6 ingredients for streusel together.
2. Add the butter, and process until mixture is crumbly; it should still have a dry look, don't overprocess.
3. Add nuts, and set aside.
4. Preheat oven to 350 degrees.
5. Peel, core, and thinly slice the apples (should be about 4 cups).
6. Place apples in pie shell.
7. In a small bowl, mix the sugar, flour and cinnamon.
8. Beat the egg in a medium bowl, and add the cream and vanilla.
9. Add the sugar mixture to the egg mixture, and blend. Pour over the apples.
10. Bake for 1 hour in the lower third of oven.
11. After 20 minutes, sprinkle streusel over top. and continue baking about 40 minutes longer, or until the top puffs, and is golden brown.

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Amish Cake

Ingredients:

2 eggs
2 cups sugar
1 large crushed pineapple
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup walnuts -- chopped
frosting -- (topping)
12 oz Cool Whip®
1 small vanilla instant pudding mix
1 large crushed pineapple

Instructions:

1. Beat the eggs and sugar together. Add the rest of the ingredients.
2. Using a greased and floured 9x13-inch pan, bake at 350 degrees for 30 minutes, or until done.
   
3. FROSTING (TOPPING) Mix all ingredients together. Blend together, and frost well-cooled cake.

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Amish Corn Fritters

Ingredients:

2 eggs -- separated
2 tablespoons flour
1 tablespoon sugar
2 cups grated fresh corn

Instructions:

1. Beat the egg yolks and andd the flour, 1 teaspoon salt and a little pepper.
2. Add the corn and fold in the stiffly beaten egg whites.
3. Drop small spoonfuls on a greased griddle or frying pan. Do not cook too fast.

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Amish Friendship Bread

Ingredients:

2 3/4 cups skim milk
1/4 cup low-fat buttermilk
4 3/4 cups all-purpose flour
1/4 cup whole wheat flour
3 cups +1 t sugar
1 package active dry yeast
2/3 cup canola oil
1 1/4 teaspoons baking powder
1 egg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups hazlenuts -- chopped coarse
2 cups dried cherries

Instructions:

1. Preheat the oven to 350.
2. In a large non reactive bowl, mix 3/4 cup of the skim milk, the buttermilk, 3/4 cup of the flour, the whole wheat flour, 1 t. sugar, and the yeast.
3. Set aside for ten minutes or until the mixture starts to bubble. In a large mixing bowl, place the remaining ingredients, except for the hazlenuts and cherries and mix well.
4. Fold in the nuts and cherries.
5. Lightly wipe four 10x5x2 inch loaf pans with vegetable oil, divide the dough among the pans and bake for one hour of until a toothpick in the center comes out clean.

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Amish Ketchup

Ingredients:

4 ga ripe tomatoes
2 onions
5 celery
2 sweet green peppers
3 cups granulated sugar
2 cups apple cider vinegar
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon cinnamon
3 tablespoons salt

Instrucions:

1. Cook tomatoes, onions, celery and peppers together until soft and mushy.
2. Force through food processor or strainer.
3. Place strained mixture in soup kettle and add remaining ingredients.
4. Boil 10 minutes. Pour into hot, steralized jars and seal.

Notes: Makes about 6 pints.

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Amish Oatmeal Cake

Ingredients:

1 cup uncooked 1 min quick oatmeal
1 1/2 cups boiling water
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter -- softened
1 teaspoon vanilla extract
1 cup brown sugar
1 cup granulated sugar
2 eggs

Instructions:

1. Place the oats in a small bowl and pour the boiling water over them. Let stand for 20 minutes.
2. Preheat the oven to 350 F.
3. Sift together the flour, baking soda, cinnamon, nutmeg, and salt on wax paper. Set aside.
4. In a large mixing bowl, beat the butter until creamy. Add the vanilla and gradually add the sugars, beating until fluffy. Beat the eggs into the mixture one at a time.
5. Add the oatmeal mixture and blend. Add the flour mixture and blend again.
6. Pour the batter into an oiled 13 x 8-inch pan.
7. Bake for 35 minutes, or until the top of the cake springs back when touched with fingertip. Often frosted with Broiled Frosting.
   

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Amish Sour Cream Apple Pie

Ingredients:

1 cup sour cream
1 large egg
3/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups apples -- peeled, diced
1 9 inch pie shell -- unbaked
***CRUMB TOPPING***
1/2 cup brown sugar -- packed
1/3 cup all-purpose flour
1/4 cup butter
1 teaspoon ground cinnamon

Instructions:

1. Beat sour cream and egg together; add sugar, flour, salt and vanilla. Mix until smooth.
2. Stir in apples.
3. Place mixture into pie shell and bak in preheated 400 degree oven for 25 minutes.
4. Meanwhile mix topping ingredients until crumbly-- Remove pie from oven and sprinkle the crumb topping over.
5. Bake 20 minutes longer.

Notes:
Use dairy sour cream for this recipe-not a sour cream substitute

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Amish Sugar Pie

Ingredients:

1 unbaked 8" pie shell
1 cup brown sugar
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups evaporated milk
3 tablespoons butter
cinnamon to taste

Instructions:

1. Preheat oven to 350F.
2. In a small bowl blend together the sugar, flour and salt.
3. Spread in bottom of pie shell.
4. Pour the milk over the sugar mixture, but do not stir.
5. Dot with the butter and sprinkle cinnamon over all.
6. Bake for 50-60 minutes, or until filling bubbles in center.

Notes:
This will not be a firm custard, so don't despair if it doesn't look like the custard pies you are accustomed to!
Pie is best served at room temperature.

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Amish Tomato Ketchup

Ingredients:

6 celery ribs -- trimmed
cut in 1/4" thick slices
2 medium onions -- (abt. 2 cups)
peeled and diced
1/4 cup water
3 pounds tomatoes -- quartered
5 tablespoons vinegar
1/2 tablespoon allspice berries
1/2 tablespoon whole cloves
1/2 tablespoon celery seeds
1 teaspoon ground mace
1/2 teaspoon salt

Instructions:

1. Place the celery, onions and water in a medium-size saucepan over medium-high heat, cover, and bring to a boil.
2. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.
3. Meanwhile, cook the tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes.
4. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.
5. Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid.
6. Stir in the vinegar, brown sugar and spices. Place the pan over medium-high heat and bring to a boil.
7. Continue boiling, stirring often to be sure that the ketchup isn't sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes.
8. Allow the ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions. Yield: 1 1/2 pints.

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Amish-Style Chicken & Corn Soup

Ingredients:

1/2 stewing hen or fowl
2 quarts chicken stock or broth
1/4 cup onion -- coarsely chop
1/2 cup carrots -- coarsely chop
1/2 cup celery -- coarsely chopped
1 teaspoon saffron threads -- (optional)
3/4 cup corn kernels -- (fresh/frozen)
1/2 cup celery -- finely chop
1 tablespoon parsley -- fresh chopped
1 cup egg noddles -- cooked

Instructions:

1. Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.
2. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.
3. Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into little pieces.
4. Strain the saffron broth through a fine sieve. (Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers
5. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat. Continue with recipe.)
6. Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.

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Chicken Roast

Ingredients:

3 whole chickens
6 1/2 quarts bread crumbs
1/2 pound margarine
3 cups celery
1 cup onion -- chopped
6 eggs -- beaten
1/2 pound margarine -- melted
2 teaspoons parsley flakes
6 teaspoons salt
1 teaspoon celery salt
1 teaspoon garlic or onion salt
1 teaspoon paprika
1 teaspoon pepper
3 teaspoons poultry seasoning

Instructions:

1. Cook chickens till tender. Debone chicken and reserve broth.
2. Brown bread crumbs in 1/2 lb margarine, stirring constantly.
3. Combine bread crumbs and all other ingredients except chicken.
4. Mix well and add chicken broth till mixture is very moist.
5. Put chicken meat in bottom of a large roast pan. Cover with bread mixture. Roast in a slow oven till golden brown
6. 250 degrees for 1 1/2 to 2 hours).

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Chocolate Funny Cake Pie

Ingredients:

1 cup sugar
1/4 cup butter
1/2 cup milk
1 egg -- beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon vanilla
1 pastry -- (9 inch) shell,
-- unbaked
4 tablespoons cocoa
1/2 cup sugar
6 tablespoons sugar
1/2 teaspoon vanilla

Instructions:

1. Heat oven to 350 degrees.
2. Cream together 1 cup sugar and butter.
3. Add combined milk and egg alternately with flour and baking powder. Add vanilla. Put into pastry shell
4. Mix cocoa and 1/2 cup sugar. Add water and vanilla gradually. Pour over cake batter.
5. Bake for 35 mintues or until firm. Makes 1 (9-inch) pie.

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Cornmeal Pancakes

Ingredients:

1 cup yellow cornmeal -- stone ground
1 teaspoon salt
1 cup boiling water
2 tablespoons butter -- melted
1 egg
1 cup buttermilk
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
vegetable oil or bacon fat for frying

Instructions:

1. In a medium bowl, combine the cornmeal and salt.
2. Slowly stir in the boiling water, then the melted butter. Cover tightly and let stand for 10 minutes.
3. In a small bowl, beat the eggs slightly, then add the buttermilk. Stir this into the cornmeal mixture and blend.
4. In another small bowl or on wax paper, combine the flour, baking powder, and soda and stir quickly into the cornmeal mixture.
5. Using about 2 tablespoons of batter for each pancake, fry over medium heat in a well-oiled skillet. ( I use about 2 teaspoons of fat per batch.) When bubbles appear on the top of the pancake, turn and brown the other side. Transfer pancakes to a heate
6. platter and keep in a warm oven while cooking the remaining batter. Serve with maple syrup or sorghum molasses.

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Cream Cherry Pie

Ingredients:

1 pie -- (8-inch) crust
16 ounces canned tart cherries
2 cups cream
1 cup sugar
4 tablespoons cornstarch

Instructions:

1. Heat oven to 350 degrees
2. Drain juice off cherries, save to use in another recipe. Put cherries in pie crust.
3. Mix cream, sugar and cornstarch. Pour over cherries. Bake for 1 hour or until set.

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Dewey Buns

Ingredients:

1 1/8 pints lukewarm water
1/2 cup melted butter
1 cup sugar
1 large yeast cake
1 tablespoon salt
8 cups flour

Instructions:

1. Dissolve yeast in water. Add salt, sugar and butter. Work in enough flour so dough can be kneaded without sticking to hands.
2. Place in greased bowl, cover and let rise until light or doubled in size.
3. Roll dough on floured board to 1/2 inch thickness. Cut in 3/4 inch strips that are 3 inches long.
4. Place strips on greased sheets. Brush with melted butter. Let rise again until light.
5. Fry in hot deep fat as you do doughnuts at 375 degrees until brown on both sides. Roll in confectioners' sugar. Serve Warm.

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Farm Sausage

Ingredients:

2 pounds lean ground pork -- at room temperature
1/3 cup onion -- finely chopped
2 teaspoons finely minced fresh parsley
1 teaspoon rubbed sage
1 teaspoon dried basil -- (optional)
1 teaspoon dried marjoram -- (optional)
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon dried thyme -- (optional)

Instructions:

1. In a deep bowl, combine all ingredients, using hands if necessary.
2. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter.
3. Wrap in plastic wrap or foil and refrigerate overnight.
4. To serve, slice the rolls into rounds about 1/2 inch thick and fry in a heavy skillet over medium-low heat for 3 to 4
5. inutes on each side or until done.
6. Drain on paper towels and serve immediately.
7. otes: An alternate way to prepare sausage is to shape mixture into large marble-size balls. freeze if desired. To serve, bake frozen on a rack, starting in a cold oven, for 20 minutes at 325 degrees F.

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Fresh Peach Crumb Pie

Ingredients:

1 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
4 cups sliced peaches
1 tablespoon lemon juice
crumbs for pie topping -- *see recipe
1 9 inch pastry shell -- unbaked
***TOPPING***
1/4 cup flour
1/3 cup butter
1/2 cup sugar

Instructions:

1. In saucepan combine sugar, cornstarch and salt. Add water and peaches and bring to a boil. Boil 1 minute. Add lemon juice and cool.
2. Heat oven to 450 degrees. Put peaches into pastry shell. Cover with crumbs.
3. Bake in preheated oven for ten minutes then reduce heat and bake 20 minutes more at 375 degrees.
4. For the topping, using your fingers...mix flour butter and sugar until they are fine crumbs. Spread evenly over peach filling in unbaked pastry shell.

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Funnel Cakes (Drechter Kuche)

Ingredients:

3 eggs
2 cups milk
1/4 cup sugar
3 cups flour -- up to 4
1/2 teaspoon salt
2 teaspoons baking powder

Instructions:

1. Beat eggs and add sugar and milk.
2. Sift half the flour salt and baking powder together and add to milk and egg mixture.
3. Beat the batter smooth and add only as much more flour as needed. Batter should be thin enough to run thru a funnel.
4. Drop from funnel into deep, hot fat (375 F) Sprials and endless intricate shapes can be made by swirling and criss crossing while controlling the funnel spout with a finger.
5. Serve hot with molasses, tart, jelly, jam or a sprinkle of powdered sugar.

Notes:
This recipe makes several funnel cakes make only about 1 1/2 inches thick when funneling into oil. When finished drain on paper towel, then add toppings as desired.

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Garden Relish

Ingredients:

2 gallons cucumbers
12 medium sized onions
4 green peppers
2 medium sized carrots
1/4 cup salt
6 cups granulated sugar
4 cups applecidar vinegar
12 whole cloves
1 tablespoon mustard seed
2 tablespoons tumeric

Instructions:

1. Grind cucumbers, onions, peppers and carrots together until fine. Stir in salt and let set overnight.
2. Drain well. Mix in remaining ingredients. Place cloves and mustard seed in cloth bags. Bring to boil and simmer gently for 30 minutes. Remove bag of spices.
3. Spoon into hot, sterilized jars and seal. (makes about 12 pints)

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German Apple Pancakes

Ingredients:

2 large cooking apples -- **see note
1/4 cup butter
1 cup all-purpose flour
1 cup milk
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
confectioners' sugar

Instructions:

1. Preheat oven to 475 degree F.
2. Peel, core, and very thinly slice the apples; you should have approximately 1 1/2 cups.
3. Melt 2 tablespoons of the butter over medium low heat in a small fry pan, and saute' the apples until they are just tender, about 3 minutes. Keep warm while preparing the batter.
4. Place a 9 or 10-inch cast-iron skillet or very heavy ovenproof pan in the oven to heat for at least 5 minutes--the pan has to be very hot for this recipe to really work properly. When it is well heated, add the remaining 2 tablespoons of butter to melt and put skillet back in oven; the butter should be very hot but not brown when you add the apples and the batter.
5. While the skillet is heating, place the flour, milk, eggs, vanilla, salt, and nutmeg in a blender, and whiz until smooth. (This can also be done with a rotary beater).
6. Remove the skillet from the oven, quickly arrange the warm sauteed apple slices over the melted butter, and pour the batter evenly over all.
7. Bake for 15 minutes, reduce heat to 375 degree F., and bake 10 minutes longer.
8. The pancake will puff and climb up the sides of the pan. Sprinkle with confectioners' sugar, then cut in wedges and serve with maple syrup and crisp bacon.

Notes:
Some good choices for apples are Granny Smith or Golden Delicius. If you do not use apples, add 1/4 (one fourth) cup of butter to the hot skillet. One fourth cup equals 1/2 a stick.
German Apple Pancakes ae sometimes called puff pancakes and can be made without the apples. Either way, this is an unbeatable breakfast or luncheon dish and great for company.

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Good Any Time Cake

Ingredients:

2 packages dry yeast
1 cup warm water
1 cup su gar
6 cups flour -- approximately
1 teaspoon salt
2 eggs -- beaten
1 1/2 cups butter -- melted
1 cup leftover mashed potatoes
***TOPPING***
2 cups brown sugar
6 teaspoons cinnamon
1/4 cup melted butter

Instructions:

1. Soften yeast in water, set aside.
2. Mix eggs, salt and sugar.
3. Gradually add mashed potatoes and 1 cup flour, beat until smooth.
4. Stir in yeast and beat in flour until you have a light soft dough. Cover and let rise until doubled.
5. Divide dough into 3 greased square pans, let rise again. When doubled make rows of indentations in dough 1 inch apart.
6. Heat oven to 350 degrees. Mix brown sugar and cinnamon together. Sprinkle over cakes. Pour melted butter over top and bake for twenty minutes.

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Million Dollar Pickles

Ingredients:

6 quarts sliced pickles -- sliced
6 medium onions -- sliced
1/2 cup salt
3 cups vinegar
2 cups water
1 tablespoon mustard set
1 tablespoon celery seed
4 cups white sugar
2 cups brown sugar

Instructions:

1. Place pickles onions and salt in a very large pot. Cover with water and let sit overnight. Drain the next morning.
2. Add remaining ingredients and bring to a boil. Place in sterilized jars and seal.

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Oatmeal Scrapple

Ingredients:

1 pork bone with meat
1 cup uncooked oatmeal
sage -- to taste
salt & pepper to taste

Instructions:

1. Cook pork bone in enough water to cover.
2. Remove bone from liquid and set aside to cool.
3. Steam oatmeal in liquid left in pan.
4. Remove meat from bone, run through a food chopper. Add to cooked oatmeal.
5. Cook until consistency of solid mush is obtained. Season wtih sage, salt, and pepper.
6. Pour into pans and let stand until cold. Slice and fry until crispy brown.

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Pennsylvania Dutch Chicken Pot Pie

Ingredients:

5 pounds chicken or chicken parts
water to cover chicken
1 teaspoon parsley
1 bayleaf
1/2 teaspoon poultry seasoning
salt to taste
1/2 teaspoon pepper
2 ribs celery -- chopped
2 carrots -- sliced
1 onion -- diced
2 diced potatoes
2 cups flour
1/2 teaspoon salt
4 whole eggs
4 tablespoons hot water -- up to 6

Instructions:

1. Place chicken in kettle. Cover with water, salt to taste. Add parsley, bayleaf, poultry seasoning, pepper, celery, carrots,
2. otatoes and onions. Simmer until chicken is tender.
3. Remove chicken from bones; skin and cut chicken into bite-size pieces.
4. Sift the flour and 1/2 teaspoon salt together onto a board.
5. Make a well in the center and put eggs into it. Gradually work the eggs into the flour until a stiff dough is formed, adding the hot water as necessary.
6. Knead until smooth, about 5 minutes. Cut dough in half and roll each half until paper thin. Cut dough into 1-inch noodles.
7. Add chicken to simmering broth and add noodles a few at a time. Continue boiling until noodles are done, about 5 minutes.

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Pork Scrapple

Ingredients:

2 pounds lean boneless pork
2 quarts boiling salted water
1 1/8 cups cornmeal
2 cups cold water
1/4 teaspoon pepper
1/4 teaspoon savory
1/4 teaspoon sage
salt to taste

Instructions:

1. Simmer meat in salted water until very tender approximately 2 hours.
2. With fork, shred cooked pork into fine pieces. Bring 1 quart of stock to boiling.
3. Mix together cornmeal and cold water, stir into boiling stock. Cook, stirring until thick. Add pepper and other seasonings.
4. Stir meat into stock and cook 5 mintues longer. Pour into butter loaf pans.
5. Chill. When chilled, slice and fry until crispy.

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Sour Cherry Fritters

Ingredients:

1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 eggs -- separated
3 tablespoons water
1 cup pitted sour cherries

Instructions:

1. Sift together flour, baking powder, salt and sugar.
2. Combine with beaten egg yolks and water. Mix until smooth.
3. Fold in stiffly beaten egg whites.
4. Add cherries
5. Drop by spoonfuls into hot fat (360 degrees) Cook 2-5 minutes, or until browned.
6. Drain on absorbent paper and serve with confectioner's sugar or fruit sauce.

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Spiced Cantaloupe

Ingredients:

3 pounds cantaloupe
1 tablespoon alum
2 quarts water
3 cups sugar
1 pint vinegar
3 cinnamon sticks
1/2 tablespoon whole cloves
1 teaspoon allspice

Instructions:

1. Remove seeds from cantaloupe cut off from rind. Cut into 1x2 inch strips or squares.
2. Dissolve alum in water and bring to a boil. Add cantaloupe and cook 15 mintues. Drain well.
3. Combine vinegar, sugar, and spices. Add canteloupe,simmer slowly until melon is transparent, about 45 minutes.
4. Place in hot sterilized jars and seal.

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Spiced Prunes

Ingredients:

1 pound dried prunes
3 cups water
1 cinnamon stick
1 teaspoon whole allspice
1/2 teaspoon whole cloves -- (one half teaspoon)
2 strips lemon rind -- 1/2 inch wide and 3
-- inches long
1 cup brown sugar
1/4 cup lemon juice -- (one fourth cup)

Instructions:

1. In a large saucepan, combine prunes and water.
2. Place spices and lemon rind in a piece of cheesecloth and tie tightly.
3. Drop into saucepan. Cover pan, bring to a boil over high het, then lower heat and simmer for 10 minutes.
4. Remove pan from heat, and stir in brown sugar and lemon juice. Let cool, then store in a glass jar in refrigerator overnight.
5. Remove spice bag just before serving. These will keep for 5 days, refrigerated.

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Thick Milk Pie

Ingredients:

3 eggs
1 cup molasses
1 cup sugar
1/2 cup flour
1 teaspoon soda
3 cups thick sour milk
2 9" unbaked pie shells

Instructions:

1. Beat eggs. Add molasses.
2. Combine sugar, flour, and soda and add to egg mixture.
3. Add thick milk. Pour into 2 unbaked pie shells. Bake at 400 degrees for 10 minutes; then at 325 degrees for 40-45 minutes.

Notes & Serving Suggstions: Variation: sprinkle top of pie with cinnamon.

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Tomato Relish

Ingredients:

18 ripe firm tomatoes
1 stalk celery
4 medium size onions
2 sweet green peppers
2 sweet red peppers
1/3 cup salt
2 1/4 cups granulated sugar
1/2 teaspoon ground cloves
2 teaspoons cinnamon
1/2 teaspoon black pepper
2 tablespoons mustard seed -- in cheesecloth bag
1 1/2 cups applecider vinegar

Instructions:

1. Peel tomatoes, then chop into small pieces.
2. Chop celery, onions and peppers finely. Mix together the vegetables and salt.
3. Place in refrigerator overnight. Drain thoroughly in the morning.
4. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan.
5. Bring to a boil and simmer 3 minutes. Add vegetables and return to boil. Simmer for 10 more minutes, stirring occasionally.
6. Remove cheesecloth bag.
7. Spoon into hot sterilized jars and seal

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