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    Home » Everything Amish » Plain Culture

    The Amish Cook: Gloria Cooks Up Stuff

    Published: Mar 6, 2017 · Updated: Mar 6, 2017 by Kevin Williams | 2 Comments

     

    THE AMISH COOK: GINGERSNAPS, CORNBREAD SALAD, and “STUFF”

    Editor’s Note:  Gloria and Daniel are doing something that probably sounds amazing to any new parents: leaving their young children with trusted family and taking an overnight trip, just the two of them.  As a Dad to a 3 ½ old and a six month old, I can attest that does sound like it would be an enjoyable experience. I love my daughters more than anything, but sometimes you forget what it was like to be able to move around without wiping noses or filling drink cups or putting on hats and mittens.  So, here's to Gloria and Daniel having an enjoyable journey! Gloria has been sharing recipes now for almost 3 years and not every reader sees every recipe.  Or even if you do, sometimes you clip out one and misplace it or just forget about it.  So this week, while Gloria and Daniel enjoy their overnight escape,  we will reacquaint you with three reader favorites from the past three years.  Gloria will return next week.  Enjoy! - Kevin Williams, Editor

    HOMEMADE GINGERSNAPS
    3 /4 cup butter
    3 /4 cup granulated sugar
    1 large egg
    1 /4 cup molasses
    2 cups sorghum or brown rice flour
    1 /4 cup tapioca starch
    2 teaspoons baking soda
    1 /2 teaspoon xantham gum
    2 teaspooons cinnamon
    1 ½ teaspoons ginger
    1 /4 teaspoons ground cloves
    1 /2 teaspoon salt
    ½ teaspoon cayenne pepper (optional)
    1 /2 teaspoon Stevia (optional)
    Granulated sugar for rolling (optional)

    Beat shortening and sugar until light and creamy. Beat in egg and molasses and mix until smooth. Add dry ingredients. Refrigerate 30 minutes. Shape into 1 inch balls. Roll in sugar and place on cookie sheet. Bake at 350 for 8 – 10 minutes. Delicious!

    CORNBREAD SALAD

    1 cup milk

    1 /2 cup shortening

    2 tablespoons brown sugar

    1 egg (beaten)

    1 cup flour

    1 cup cornmeal

    1 teaspoon baking soda

    1 /2 teaspoon salt

    Bake at 350.  Cool. Crumble and put half of it in a 9 X13 Tupperware.

    Dressing:

    1 1 /2 cup salad dressing

    1 cup sour cream

    1 /2 package Ranch dressing mix

    Mix and spread half of this dressing over the cornbread.  Then in separate bowls have all of the following ingredients prepared:

    1 /4 cup pinto beans

    1 1 /2 cup corn

    1 cup tomatoes, diced

    1 /4 cup onion, chopped

    1 /2 cup pepper, chopped

    1 cup bacon

    1 cup cheese

    Spread half of each ingredient over dressing. Repeat layers. Refrigerate. Delicious!

     

    STUFF

    Brown 1½ pounds of hamburger, sausage or venison

    Potatoes

    Cabbage

    Carrots

    Peas

    Onions

    Cheese and or gravy

    In a large skillet, brown the hamburger. Layer raw veggies on top of meat. Sprinkle with salt and pepper. Spread gravy or cheese over the top. Cover and simmer on low until veggies are tender.

     

    « Amish In The News: Mennonites in Vogue, Hutterite Hockey, Obituary, Sausage and Beans, and More!
    Two Indiana Amish Wedding Recipes: Barbecued Chicken and Chicken Dressing Casserole »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Donna Harbaugh

      March 06, 2017 at 4:58 pm

      Hi Fellow Followers of Amish365.
      I tried the recipe for Double Orange Cookies today, and they are delicious. I make cookies for wedding, parties and showers, these cookies will be a great addition to my cookie trays. Thank you so much for the recipe.

      Reply
      • Kevin

        March 09, 2017 at 8:09 am

        Donna, glad you liked them, I thought they were really good also!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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