Amish Blueberry Betty |
|
| Combine
in bottom of baking pan:
|
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. | |
RECIPES FOR THIS MONTH |
|
| Amish Cake | |
Amish Blueberry Betty |
Zucchini Casserole |
Amish Blueberry Betty |
|
| Combine
in bottom of baking pan:
|
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 |
|
 |
|
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. | |
| Amish Cake |  |
| 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. | |
