*  Exported from  MasterCook  *

                             Amish Bean Soup

Recipe By     : Amish Cooking -- Deluxe Edition
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   butter
   1      cup           navy beans, cooked
     1/4  cup           water
   3      quarts        milk -- approximate
                        salt and pepper -- to taste
                        allspice
   2      quarts        stale bread -- thinly sliced

     Brown the butter in a saucepan, then add the beans and water. Bring 
them to the boiling point before adding the milk, salt and pepper and 
allspice. Boil the mixture then remove it from the stove, and add enough 
of the bread to thicken it. Cover and let it stand for about 1/2 hour 
before serving.


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                     *  Exported from  MasterCook  *

                          Baking Powder Biscuits

Recipe By     : Cooking from Quilt Country -- Marcia Adams
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          all-purpose flour
     1/2  cup           instant nonfat dry milk powder
     1/4  cup           baking powder
     1/4  cup           sugar
   2      teaspoons     salt
   2      teaspoons     cream of tartar
   1      cup           cold lard -- cut into chunks
   1      cup           cold butter -- cut into chunks
   1 3/4  cups          buttermilk -- approximately

     Preheat oven to 400F. In a very large bowl, combine all the 
ingredients except the shortenings and buttermilk. With a pastry blender, 
cut in shortenings until mixture resembles coarse crumbs. Make a well 
in the center and pour in the buttermilk. With a fork, quickly and
lightly combine the ingredients. Not all of the flour will be 
incorporated at this point.
     Turn the dough out onto a well-floured pastry cloth or board and,
with floured hands, knead it 8 to 10 turns until smooth. Roll out to 
about 3/4 inch thick. Use a 2-1/2" biscuit cutter to cut the dough, and 
prick each biscuit 3 times with a fork.
     At this point, either bake or freeze the biscuits. If using 
immediately, place about 2" apart on oiled cookie sheets and bake for 
13 to 15 minutes or until golden brown. To freeze, place unbaked biscuits 
on sheets in freezer. When hard, transfer to plastic bags. To serve, 
remove as many biscuits as needed and bake frozen on oiled cookie sheets 
in a 400F oven for 15 to 18 minutes.


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                     *  Exported from  MasterCook  *

                               Brown Bread

Recipe By     : Amish Country Cookbook - Vol I
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          raisins
   2      cups          hot water
   1      cup           sugar
   1      tablespoon    oil
   3      tablespoons   molasses
   1      teaspoon      vanilla
   1                    egg
     1/2  teaspoon      salt
   2      teaspoons     baking soda
   2 3/4  cups          flour

     Pour water over raisins. Let set till cool. Mix in remaining 
ingredients. Bake in bread pan at 350F for 45 minutes.


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                     *  Exported from  MasterCook  *

                              Corn Fritters

Recipe By     : Best of Amish Cooking -- Phyllis Pellman Good
Serving Size  : 12   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          fresh corn -- grated
   2                    eggs -- beaten
     3/4  cup           flour
     3/4  teaspoon      salt
     1/4  teaspoon      pepper
   1      teaspoon      baking powder

     Combine corn and eggs. Add flour which has been sifted with 
remaining ingredients. Drop corn mixture from tablespoon into 1" of 
melted shortening. Brown until golden on both sides, turning once.


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