The Beverly Lewis Amish Heritage Cookbook by Beverly Lewis

Author:Beverly Lewis [Beverly M. Lewis]
Language: eng
Format: epub
Tags: CKB002000
ISBN: 9781441233165
Publisher: Baker Publishing Group

Note from Bev

Mm-m, good!

DELICIOUS BAKED SWEET POTATOES

Bake sweet potatoes in oven at 375 degrees for 45–60 minutes (depending on size of potato). Place foil on rack underneath the potatoes, as juices may ooze during baking time. Bake until soft when jabbed with fork. Cut open and mash with fork. Cover with butter and salt, then add brown sugar to taste.

SUSANNA’S CREAMY CABBAGE

4 c. shredded cabbage

½ c. water

2 Tbsp. flour

1 c. milk

1 tsp. salt

⅛ tsp. pepper

Cook cabbage in water for 5 minutes. Sprinkle flour over cabbage; mix well. Add remaining ingredients and cook, stirring occasionally, until thickened.

BAKED CORN

8 Tbsp. butter

7–8 cups frozen corn, thawed (excellent if frozen fresh)

2 Tbsp. sugar

2 tsp. salt (rounded)

¼ tsp. ground black pepper

24 saltine crackers, crushed

4 eggs

2 c. milk

Melt butter in large saucepan. Add corn, sugar, salt, and pepper; heat through. Add crushed crackers. Beat eggs and milk together and add to corn mixture; heat to almost boiling. Pour into buttered 9×13 glass baking dish. Bake at 350 degrees for 50 minutes or until lightly browned.

Add a little milk to water in which

cauliflower is cooking; the cauliflower

will remain attractively white.

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