RECIPES FOR THE MONTH
   

Cornmeal Mush

Pumpkin Custard Pie
   

Amish Cookies

Easy Pierogie Casserole

 

Cornmeal Mush
1 cup cornmeal 1 cup cold water
1 teasp. salt 3 cups water
Mix cornmeal, cold water and salt.  In pan heat to boiling 3 cups water.  Slowly add cornmeal mixture to water stirring constantly over medium heat until thickened.  Lower heat and cover - cook 10 to 30 minutes, stirring occasionally.  The longer it cooks the better.  Serve warm with milk and sugar OR pour into loaf pan to cool.  Refrigerate overnight.  Slice and fry in a little fat in skillet until brown on each side.  Serve with honey or syrup.

 

Pumpkin Custard Pie

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Mix together:
1 cup pumpkin puree 3 eggs
1 tablsp flour 1/4 cup light brown sugar
1/2 cup white sugar 1/2 teasp salt
1/3 teasp ground nutmeg 1/2 teasp cinnamon
2 cups milk
Pour into a pastry-lined 9-inch pie shell
Bake at 375 deg. for 50 minutes or until center is set.

 

Amish Cookies

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  • Mix ingredients together well:
   
1 cup butter or oleo, softened 1 cup oil
1 cup sugar 2 eggs
1 cup confectioners' sugar 1/2 teasp vanilla
4 1/2 cups flour 1 teasp. baking soda
3/4 teasp cream of tartar  
   
  • Preheat oven to 375.
  • Grease cookie sheets.
  • Drop dough by teasp onto cookie sheets about 2 inches apart.
  • Bake 10 minutes.

 

Easy Pierogie Casserole
  • Cook 1 box lasagna noodles
  • Saute 1 medium size onion (sliced) in 2 tablsp oleo
  • Melt 1/2 pound Velveeta cheese in 5-6 cups of mashed potatoes.  You can do this in the microwave.
  • In 9 x 13 pan, layer pasta, potatoes, onions (start with pasta).  Continue to all ingredients are gone, ending with pasta on top.
  • Bake at 325 deg for 45 minutes to 1 hour.  Serve warm.  Serve with sour cream.