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RECIPES FOR THIS MONTH

Amish Cake

Amish Blueberry Betty

Zucchini Casserole

 

Amish Blueberry Betty


Combine in bottom of baking pan:

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1/4 teasp salt
1 qt fresh blueberries
1 tablespoon lemon juice

Topping: mix and spread over base: 1 cup flour
1 cup sugar
1/2 cup butter

Bake 375 deg. for 45 minutes.

 

Zucchini Casserole

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Cut squash into bit size pieces.  Lightly cook and drain 3 plus cups squash.
   
Mix 1/2 package Pepperidge farm stuffing with 1/3 cup melted butter or oleo.
   
Mix the following with 1/2 of the dressing mixture.    Place in casserole.
cooked squash 1 small onion grated or chopped fine
1 cup cream chicken soup, undiluted 1/2 cup sour cream
2 carrots shredded - optional 1/2 to 1 cup cheddar cheese - optional
   
Top casserole with remaining dressing.  Bake 25 minutes or until brown and bubbly at 350 deg.  Serves 8-10.  Can be made ahead and can be frozen before baking.
   

 

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Mix Together: 2 cups flour
1 1/2 sugar
2 teasp. baking powder

 
Add to above mixture.  Blend well. 2 beaten eggs
1 teasp. vanilla
1 can crushed pineapple with juice (20 oz)

 
Add to above mixture. 1 cup chopped walnuts

 
Pour into an ungreased 9x13 pan.   Bake at 350 deg. for 40 minutes.