Hickory Hollow Salad
1 large pineapple
1 c. shredded lettuce
4 oz. cooked ham (cut into strips)
4 oz. cooked turkey (cut into strips)
4 oz. sharp cheese (cut into strips)
Cut pineapple in half lengthwise. Remove hard center core. Using a small knife, cut around edge of fruit, leaving 1/2-inch rim.
Remove and dice loosened fruit. Arrange in pineapple shells with lettuce, ham, and turkey strips. Top with cheese strips.
Cornmeal Mush
6 1/2 c. yellow cornmeal
1/2 c. flour
1 Tbsp. salt
4 c. cold water
2 c. cold milk
10 c. boiling water
olive oil
Mix cornmeal, flour, and salt together in a 6-qt. slow cooker. Gradually add cold water and milk; mix until smooth. Slowly add boiling water; stir in. Heat on high for approximately 2 hours, stirring with a wooden spoon every 10-15 minutes. Mixture will be thick and will not separate when done.
Fill 3 loaf pans with mixture; smooth tops. Cover each pan with plastic wrap, leaving two corners slightly open to let steam escape. Cool to room temperature; refrigerate overnight. (These will keep in refrigerator at least a week.)
Remove mixture from loaf pans; slice in pieces approximately 1/4" thick.
Spray frying pan with olive oil cooking spray; add olive oil. Fry slices until nicely browned--approximately 5-8 minutes on first side, approximately 3-5 minutes on second side. Serve immediately with maple syrup or a thick corn syrup.*
* King's Syrup and Old Barrel table syrup are ideal for creating the true Pennsylvania Dutch taste. Other syrups are usually much too runny and will not create a satisfactory outcome.
Green Tomato Bread
1 c. oil
3 eggs, beaten
2 c. sugar (or 1 c. honey)
1 tsp. vanilla
2 c. diced green tomatoes
3 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 c. chopped nuts
1 c. raisins (optional)
Add oil to eggs, sugar or honey, vanilla, and tomatoes. Add dry ingredients to mixture and blend well. Stir in nuts and raisins.
Pour into 2 greased loaf pans. Bake at 350 degrees for 40-45 minutes.
Sadie's Beef Stew
3 lb. beef (round or rump)
Salt and pepper to taste
1/4 tsp. crumbled saffron threads
2 Tbsp. gelatin
2 carrots, diced
3 Tbsp. uncooked rice
2 Tbsp. barley
1 c. pinto beans (boiled soft)
2 stalks blanched celery, chopped
1 head of cabbage, chopped
1 onion, chopped
1 ear of corn (kernels only)
1 1/2 Tbsp. alphabet pasta
2 potatoes, peeled and diced
Cut beef into stew-size pieces; add enough water to cover by an inch. Boil beef for 2 hours. Add salt, pepper, saffron, and gelatin; boil for an additional hour. Stir in all remaining ingredients except for-potatoes; boil for 15 minutes. Add potatoes and boil for an additional 30 minutes or until vegetables are tender.
Graham Cracker Pudding
1 14-oz. can sweetened condensed milk, chilled, plus enough regular milk to total 3 c.
3/4 tsp. vanilla
1 large box instant vanilla pudding mix (or 3/4 c. bulk instant vanilla pudding mix)
3 Tbsp. butter
1 c. crushed graham crackers, divided
2 c. heavy whipping cream, divided
Strawberries or blueberries, optional
Mix cold milk (including sweetened condensed milk) and vanilla together. Gradually add pudding mix, stirring continually for 2 minutes; put in refrigerator.
Melt butter in saucepan and add crushed graham crackers. Stir over medium heat until lightly browned. Remove from heat.
Beat 1 c. heavy whipping cream until peaks form; fold together with 1/2 c. browned graham cracker crumbs and cooled pudding mixture. Pour into a 2-qt. serving dish. Reserving 1 Tbsp. crumbs, sprinkle remaining browned graham cracker crumbs over the pudding mixture; refrigerate.
Before serving, beat the remaining 1 c. of whipping cream and spread over the chilled mixture, making peaks with the whipped cream. Sprinkle reserved crumbs over the top to decorate. Serve immediately if possible; refrigerate leftovers.
Optional: Serve with sweetened strawberries or blueberries.
Banana Pudding: Fold 2 sliced bananas into pudding mixture before pouring into serving dish. |
