First one on the list is 'Beer Jelly'
one 12 ounce can of beer
8 ounces ginger ale
4 tablespoons sugar
1 pack Knox (tm) gelatin
2 1/2 ounces water
4 slices of lemon
How to make:
1. Combine the gelatin in the water.
2. Bring the beer, ginger ale, sugar and lemon to a boil.
3. Dissolve the gelatin mixture in the beer.
4. Pour 2/3rds of the mixture into four glasses. Make sure a piece of lemon goes in each glass.
5. Beat or whip the other 1/3rd of the mixture, and pour slowly into the glasses.
6. Set them in the refrigerator to gel.
For your adventurous people out there you can also - substitute red or white wine for the beer and change the ginger ale to 7Up (tm) or Sprite (tm).
Thanks to Keiko Kashiwabuchi, and Nick Miller for the recipe.
How about a quick & easy AMISH APPLE CRISP
Take 6 apples
Peel and slice, put in a 9x13 inch pan. Mix together: 3/4 c. sugar 1 tsp.
Baking powder 3/4 tsp. salt 1 egg Pour over apples. On top of this pour 1/3
cup cream and sprinkle with cinnamon. Bake at 350 degrees for 30 minutes
or until apples are done.
For main course try this AMISH COUNTRY CASSEROLE
1 lb. beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 lb. egg noodles
1 can cream of mushroom soup
1 tbsp. olive oil
Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato
soup undiluted. Cook egg noodles according to directions on package.
Drain well. Add can of cream of mushroom soup, undiluted. Grease
casserole dish. Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of
noodle mixture. Put rest of beef on noodles. Add remaining noodles. If
desired, sprinkle paprika lightly over top of noodles. Bake in 375 degree
oven for 20-25 minutes, or until bubbly.
For some you vegetarians out there try these recipes:
This one came from Barbi - Baked Spinach
1/2 cup butter
8 oz cream cheese
2 pkg frozen spinach
1 pkg Lipton onion soup mix
Melt butter in a large frying pan. Add 2 packages of spinach. Break up
and stir. Add cream cheese and onion soup mix. Stir well. Place in a
casserole and bake at 300°F for 45 minutes.
Then I have this one called - "Beaf" Stew
Remarkably similar in taste to real beef stew, but made with kidney beans
for that no-cholesterol, no-fat goodness.
1/2 cup dried beans (or one can pre-cooked beans)
2 or 3 cups water
Several cloves garlic, chopped coarsely
1 small yellow onion, diced
1 large potato, diced (do not pre-cook)
1 carrot, chopped coarsely
1 portabello mushroom, sliced in 1-inch pieces
1 or two teaspoons each: salt, pepper, and chili powder
extra flour or cornstarch (optional)
tamari (soy sauce), nutritional yeast flakes (optional)
Soak the beans overnight. Rinse and cook for half an hour.
Add 2 or 3 cups water and bring back to a boil. Add the vegetables and
bring back to a boil. Simmer, covered, until the potato and beans are thoroughly cooked.
To thicken: In a closed tupperware container, shake up two or three tablespoons
of flour with a half cup of water. Add to the stew and bring to a boil. Boil for
five minutes, stirring often to prevent sticking. Add a small amount of
tamari (soy sauce) to darken the stew's color, and a few teaspoons of nutritional
yeast flakes for flavor, if desired.
This stew takes about an hour to prepare -- less if made with pre-cooked, canned beans.
The longer it simmers, the better its flavor.
This stew refrigerates and freezes well. It should be brought to a boil in a saucepan
As shown, recipe makes roughly six servings (with all those ingredients, it's hard to
make only a small amount). Tasty with crackers, rolls, or cheese.
This one will work for all occasions - Creamy Broccoli and Cauliflower Casserole
1 head cauliflower, cut into florets
1 bunch broccoli, cut into florets
1/4 cup mayonnaise
1 cup grated cheddar cheese
1 can cream of celery soup
1. Steam broccoli and cauliflower over boiling water for ten minutes, or
until just tender. Drain thoroughly, if required, and place in a baking
2. Combine mayonnaise, cheese and soup and spoon over vegetables.
3. Bake uncovered at 350 F for 45 minutes or until nicely browned on
Have a Happy Sunday & I'll be seeing you, Knobby