Mamaw Bobbie's Potato Salad

Mamaw’s Potato Salad

Ingredients (all measurement approximate)

• 3 pounds medium russet potatoes
• 1 cup mayonnaise
• 1 T. yellow mustard
• 1/4 cup sweet pickle relish
• 1 stalk celery, chopped
• 1/2 sweet onion, chopped
• 2 hard boiled eggs, chopped

Instructions

1. Peel potatoes and cut in chunks. Simmer until fork tender all the way through, about 15-20 minutes. Drain well.

*I like small red potatoes and leave the peel on. Some people peel after cooking whole potatoes cut in half to speed cooking.

2. Place potatoes in a large bowl.
3. In a small bowl, mix together mayonnaise and mustard. Pour over potatoes and mix in well. 
4. Add relish, celery, onion, and the chopped eggs. Mix in.
5. Add salt and pepper to taste.

We like to eat our potato salad warm.

Baked Pecan Chicken

Baked Pecan Chicken

2 1/2 ounces pecan meal or very finely ground pecans, 3/4 cup
3/4 teaspoon salt
1 egg white
2 boneless chicken breasts
Mix the pecan meal and salt on a dinner plate. In a cereal bowl, beat the egg whites with a fork until foamy. Dip the chicken in the egg white on both sides then coat them with pecan meal. Place on a foil-lined baking sheet that has been sprayed with cooking spray. Bake at 400º 15-20 minutes or until the chicken is done.

Honey can be drizzled over it.

Makes 2 servings
Can be frozen
Per Serving: 377 Calories; 26g Fat; 32g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

Banana Cream Cheese Cake

INGREDIENTS

• 2 blocks (16 oz.) cream cheese, softened
• 3/4 c. sugar
• 2 c. heavy cream
• 1 tsp. pure vanilla extract
• 1 package instant vanilla pudding mix
• 1 3/4 c. whole milk
• 1 prepared graham cracker crust
• 3 bananas, sliced, plus more slices for garnish
• 30 Nilla Wafers, plus more for garnish
• Whipped cream or Cool Whip, for serving

DIRECTIONS

1. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no lumps remain.
2. Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.
3. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
4. Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (23 total), then pour over remaining half of mixture. Smooth top and garnish with crushed Nillas.
5. Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake still feels too soft to slice, transfer to the freezer for up to 1 hour.)
6. Before serving, top with dollops of whipped cream or Cool Whip around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with more Nilla Wafers.

Amish German Pizza

Amish German Pizza

Ingredients:

1 pound ground beef, browned

½ medium onion, chopped 

½ green pepper, diced 

1½ teaspoons salt, divided 

½ teaspoon pepper 

2 tablespoons butter 

6 raw potatoes, shredded 

3 eggs, beaten 

⅓ cup milk 

2 cups cheddar or mozzarella cheese, shredded 

In 12-inch skillet, brown beef with onion, green pepper, ½ teaspoon salt, and pepper. Remove beef mixture from skillet. Drain skillet; then melt butter in it. 

Spread potatoes over butter and sprinkle with remaining 1 teaspoon salt. Top with beef mixture. Combine eggs and milk and pour over all. Cook, covered, on medium heat until potatoes are tender, about 30 minutes. Top with cheese; cover and heat until cheese melts, about 5 minutes. Cut into wedges or squares to serve. 

Apple Cream Pie

Apple Cream Pie 

Ingredients: 

3 cups apples, finely chopped 

1 cup brown sugar 

¼ teaspoon salt 

1 rounded tablespoon flour 

1 cup cream 

1 (9 inch) unbaked pastry shell 

Preheat oven to 450 degrees. 

Mix apples, brown sugar, salt, flour, and cream. Put in unbaked pastry shell. 

Bake 15 minutes. Reduce heat to 325 degrees for an additional 30 to 40 minutes. 

When the pie is about halfway done, take a knife and push top apples down to soften. After pie cools, store in the refrigerator. 

German Potato Salad

German Potato Salad  

Ingredients:
4 boiled potatoes, cut into chunks
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon dry mustard
Dash pepper
2 tablespoons apple cider vinegar
1 cup sour cream
½ cup onions, thinly sliced
2 to 3 slices bacon, fried and cut into small pieces
Paprika


Place potato chunks in large bowl. Combine sugar, salt, dry mustard, pepper, vinegar, sour cream, onion, and bacon pieces. Pour over warm potatoes and toss lightly until coated with dressing. Serve warm with a dash of paprika.

Brunstetter, Wanda E.. Amish Cooking Class - The Seekers (pp. 313-315). Barbour Publishing, Inc.. Kindle Edition.

Amish Haystack

Amish Haystack
Ingredients:
½ pound saltine crackers or one bag corn chips, crushed

2 cups cooked white or brown rice
2 heads lettuce, chopped
6 to 8 tomatoes, chopped
1 (6 ounce) can black olives, sliced
2 cups tomatoes, diced
2 cups onions, diced
2 cups green pepper, diced
2 cups celery, diced (optional)
1 quart cooked navy or pinto beans
2 eggs, boiled and chopped (optional)
2 cups nuts, chopped (optional)
1 (14 ounce) can condensed milk
2 cans cream of cheddar soup
1 (16 ounce) jar Ragu spaghetti sauce or salsa
3 pounds ground beef, browned

• Put each of first 12 ingredients into separate containers. 
• Mix soup and milk together in a saucepan and heat. Add the Ragu sauce or salsa to browned ground beef and heat. 
• Each person creates their own haystack by layering items in the order given on their plate. 
• Pour cheese sauce and favorite salad dressing on top and enjoy! Serves 12 to 14 people.

This sounded so good from the book, I thought I would try it out. It sounds almost like Taco Night.

Brunstetter, Wanda E.. Amish Cooking Class - The Seekers (p. 312). Barbour Publishing, Inc.. Kindle Edition.

Amish Country Breakfast

Amish Country Breakfast

Ingredients: 
14 slices whole wheat bread
2½ cups ham, cubed
1 pound mozzarella cheese, shredded
1 pound cheddar cheese, shredded
6 eggs
3 cups milk

Topping: save for morning
½ cup butter, melted
3 cups cornflakes (do not crush)

Grease 9x13 baking pan and layer half the bread, ham, and cheeses. Repeat layers.
Beat eggs in a mixing bowl, add milk, and pour over layers in pan.
Refrigerate overnight.

Next morning, preheat oven to 375 degrees.
Mix butter and cornflakes. Spread mixture over other ingredients in pan.
Cover loosely with foil and bake for 45 minutes.

Brunstetter, Wanda E.. Amish Cooking Class - The Seekers (p. 311). Barbour Publishing, Inc.. Kindle Edition.

Hershey Bar Cake

Hershey Bar Cake
1 box Duncan Hines Swiss Chocolate cake mix
15.1-ounce box  instant vanilla pudding
3 eggs
1 cup vegetable 
1 1/2 cups milk 

Mix all ingredients together. Pour into 3- 9-inch pans that have been greased and floured. Bake at 350° for 20 to 30 minutes. Allow layers to cool completely before frosting.

Icing
1 8-ounce package cream cheese
1 cup powdered sugar
1/2 cup granulated sugar
1-12 ounce container Cool Whip
1 teaspoon vanilla

 3 Hershey chocolate bars grated 

Mix cream cheese, powdered sugar, and granulated sugar until smooth. Fold in Cool Whip, vanilla, and grated chocolate mix well with the cake layers are completely cooled. Frost and stack each layer.  Then store cake in the refrigerator.

Lillian Hambrick

from Georgia magazine Kathy Stanton/ Lula Jackson EMC