Currently Featured Amish Recipes

2 1/2 cups warm water

2 packages dry yeast

1/3 cup shortening

1/2 cup sugar

2 eggs, beaten

1 tablespoon salt

7 1/2 - 8 cups flour

Mix yeast and warm water.  Beat together eggs, sugar, salt and shortening.  Add to yeast mixture. Add 4 cups flour and beat, then stir in rest of the flour.  Dough will be soft.  Do not knead.  Place in a bowl and cover tightly.  Store in a cold place overnight.  The dough will keep for a week in the refrigerator.  If you want rolls for dinner, form them in the morning and put in a warm place to rise.  Bake at 350^o until golden brown.

1 can cream of celery soup

1/2 cup milk

1 cup diced cooked ham

buttered bread crumbs

cooked cauliflower

Mix soup and milk together.  Pour over cooked cauliflower.  Add diced ham and mix lightly.  Pour into casserole.  Sprinkle bread crumbs over top.  Bake at 375^o for 1/2 hour or until bread crumbs are browned.

1 cup flour

2 tsp. baking powder

1/4 tsp. salt

3/4 cup sugar

2 tbsp. cocoa

1 3/4 cups hot water

1/2 cup milk

2 tbsp. vegetable oil

1 cup chopped nuts

1 cup brown sugar

1/4 cup cocoa

Preheat oven to 350^o.  Sift together in a bowl: flour, baking powder, salt, sugar, and 2 tbsp cocoa.  Stir in milk, vegetable oil and nuts. Pour into 9 inch square pan.  Sprinkle with brown sugar and 1/4 cup cocoa.  Pour hot water over entire mixture.  Bake in 350^o oven for 45 minutes.  Cake mixture will rise to the top.  Serve with or without whipped cream.

1 cup brown sugar

1 egg

1 tsp vanilla

1/2 tsp soda

1/2 cup cocoa

1/2 cup shortening

1/2 cup milk

1 3/4 cup sifted flour

1/2 tsp salt

1/2 cup chopped nuts

marshmallows

powdered sugar

Cream sugar and shortening; add egg.  Add dry ingredients alternately with milk.  Add nuts and mix well.  Drop by spoonfuls onto cookie sheets.  Bake at 350^o for 8 minutes. After baking, top with 1/2 of the marshmallows and return to oven until marshmallow is warm.  Sprinkle with powdered sugar.