*  Exported from  MasterCook  *

                               Corn Relish

Recipe By     : Best of Amish Cooking -- Phyllis Pellman Good
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        corn kernels
   1      quart         cabbage -- chopped
   1      cup           sweet red peppers -- chopped
   1      cup           sweet green peppers -- chopped
   1      cup           onions -- diced
   2      cups          granulated sugar
   4      cups          apple cider vinegar
   1      cup           water
   1      teaspoon      celery seed
   1      teaspoon      mustard seed
   1      tablespoon    salt
   1      teaspoon      turmeric
   1      teaspoon      dry mustard

     Cook corn on cobs submerged in boiling water for 5 minutes. Plunge 
into cold water to stop cooking and preserve color. Drain, then cut 
from cobs. Mix gently with other vegetables. Combine sugar, vinegar, 
water and spices (making sure sugar is dissolved). Pour over vegetables
and simmer for 20 minutes or until vegetables are tender but not mushy. 
Spoon into hot sterilized jars and seal.


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                     *  Exported from  MasterCook  *

                              Cornmeal Mush

Recipe By     : Best of Amish Cooking -- Phyllis Pellman Good
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         cold water
   1      quart         boiling water
   2      cups          roasted yellow cornmeal
   1      teaspoon      salt

     Put the cold water in a bowl. Combine the cornmeal and salt and 
stir into the cold water. Bring the other quart of water to a boil. 
Slowly add the cornmeal and cold water mixture to it, stirring constantly 
to avoid lumps. When smooth, cover and cook slowly for 1 to 3 hours, 
so the mush "glops" slowly. Stir frequently to keep from sticking to 
bottom of pan. Serve.
     Pour balance into loaf pans to mold. Let set until cool. Place in 
refrigerator for several hours until it is fully congealed. Cut into 
1/4" thick slices and fry in margarine, butter or lard until brown. 
Turn and brown on the other side until crisp. Serve.


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                     *  Exported from  MasterCook  *

                             Cracker Pudding

Recipe By     : Best of Amish Cooking -- Phyllis Pellman Good
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggs -- separated
     2/3  cup           granulated sugar
   1      quart         milk
   1 1/2  cups          saltine crackers -- coarsely broken
     3/4  cup           grated coconut -- optional
   1      teaspoon      vanilla
   3      tablespoons   sugar

     Beat egg yolks and sugar together. Pour into saucepan and heat. 
Gradually add the milk, stirring constantly. Add crackers and coconut 
and cook until thickened. Remove from heat and stir in vanilla. Pour 
into baking dish. Add 3 tablespoons of sugar to egg whites and beat 
until stiffened. Spread over pudding, then brown the meringue under the 
broiler. Chill and serve.



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                     *  Exported from  MasterCook  *

                             Dutch Apple Pie

Recipe By     : Amish Cooking --- Deluxe Edition
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          apples -- sliced
   1      cup           sugar
   3      tablespoons   flour
     1/2  teaspoon      cinnamon
   1                    egg -- beaten
   1      cup           light cream
   1      teaspoon      vanilla
     1/2  cup           chopped nuts
   1      tablespoon    butter

     Place the apples in a 9" unbaked pie shell. Mix together the sugar, 
flour and cinnamon. Combine the egg, cream and vanilla, then add the 
sugar mixture and mix it well. Pour it over the apples, then sprinkle 
it with the nuts and dot it with the butter. Bake the pie at 350F for 
45 to 50 minutes until the apples are tender.


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