AMISH REFRIGERATOR RECIPES
LANCASTER COUNTY, AMISH CORNMEAL MUSH RECIPE - FOOD.…
This is delicious served with syrup or ketchup - your preference, and served alongside eggs. We also like to eat it here in Lancaster County with milk - or just browned butter - right after it's cooked. (before putting it in the loaf pan) Otherwise, pour it into the loaf pan & let it cool, then keep it in the refrigerator until cooled completely & it can easily be sliced. This recipe is so simple, I was almost embarrassed to post - but it's what we eat here - and I've seen numerous requests for this - so here it is! ENJOY!
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
- Bring to a boil, stirring constantly.
- Cover& simmer 10-20 minutes (LOW heat).
- Pour into a loaf pan.
- Cool and then cut into thin pieces.
- Fry till golden brown on both sides.
Nutrition Facts : Calories 55.2, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 298.7, CarbohydrateContent 11.7, FiberContent 1.1, SugarContent 0.1, ProteinContent 1.2
AMISH NEVER FAIL PIE CRUST RECIPE - FOOD.COM - RECIPES ...
I've had this recipe for a long time. It's the only crust my wife asks for whether I'm making pot pies, fruit pies or turnovers. It makes awesome homemade Hot Pockets too. You can substitute whole wheat flour for all or some of the AP flour. This is enough for a 9 inch 2 crust pie, two 9 inch single crust pies or 10-12 hot pockets. You can double the recipe if you have a really big mixing bowl for OAMC.
Total Time 5 minutes
Prep Time 5 minutes
Yield 2 pie crusts, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Blend flour, sugar and salt.
- Cut in Crisco to pea sized pieces.
- Mix together egg, water and vinegar.
- Add to flour.
- Mix until moistened and a soft dough forms.
- Refrigerate for at least 1 hour before rolling.
- This will keep in the refrigerator for up to a week and will be easy to roll.
Nutrition Facts : Calories 582.9, FatContent 39.7, SaturatedFatContent 12, CholesterolContent 26.4, SodiumContent 446.4, CarbohydrateContent 49.3, FiberContent 1.7, SugarContent 1.8, ProteinContent 7.2
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