Turnip Casserole (Riewe Schales)

1 1/2 cups grated turnip
1 1/2 cups grated potato
3/4 cup milk
1/2 cup low fat yogurt
1/2 cup whole grain bread crumbs
1/4 cup sunflower, olive or safflower oil
2 medium onions, chopped
1 tablespoon dried parsley
1/2 teaspoon ground black pepper

Preheat oven to 375 degrees F.

Thoroughly mix all the ingredients, except the bread crumbs, in
a large bowl.
Pour the mixture into a lightly greased shallow
casserole.
Scatter the bread crumbs over the top.
Bake for 40
minutes.

Serve immediately.
Yields 5 servings.

Variation
Fry the bread crumbs in a small amount of oil, before scattering
them over the top of the dish.

Waldorf Salad

3 Golden Delicious Apples, chopped
3 Red Delicious apples, chopped
1 (20 ounce) can pineapple chunks or tidbits,
drained, reserve juice
2/3 cup granulated sugar
2 tablespoon cornstarch
Dash of salt
Small amount of chopped celery
White grapes, as many as you like
Chopped English walnuts
1/2 cup coconut

Put 1 cup pineapple juice, sugar, cornstarch and salt into a
saucepan.
Cook, stirring constantly until thickened.
Set aside to
cool.

Mix fruit and remaining ingredients together.
Pour cooled
dressing over fruit.
Refrigerate.

Yum-a-Setta

This is a good recipe for a potluck dinner or reunion.

2 pounds hamburger
Salt and pepper, to taste
2 tablespoons brown sugar
1/4 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 (16 ounce) package egg noodles
1 (8 ounce) package processed cheese
such as Kraft or
VelveetaÂ;

Brown hamburger with salt, pepper, brown sugar and onion.
Add
tomato soup.
Cook egg noodles according to package directions.
Drain.
Add cream of chicken soup.
Layer hamburger mixture and
noodle mixture in a 13 x 9-inch casserole with processed cheese
between layers.
Bake at 350 degrees F for 30 minutes.

Sugar Cream Pie

3/4 cup granulated sugar
1/8 teaspoon salt
2 1/2 cups half-and-half
1/4 cup brown sugar
1/4 cup cornstarch
1/2 cup butter
1 teaspoon vanilla extract
1 (9-inch) lightly baked pie crust (recipe follows)
1/8 teaspoon ground cinnamon

Preheat oven to 325 degrees F.

In medium saucepan, combine granulated sugar, salt and
half-and-half.
Bring to boil, stirring occasionally.

Meanwhile, in another saucepan, combine brown sugar and
cornstarch.
Gradually whisk in half-and-half mixture.
Add butter.
Cook mixture over medium heat, whisking constantly, for 5 minutes,
or until boiling and thickened.
Simmer 1 minute.
Stir in vanilla
extract.

Pour mixture into prepared pie crust; sprinkle with cinnamon.
Bake 20 minutes or until top of pie is golden.

Place on wire rack.
Pie filling will be very loose, but will
thicken on cooling.
Cool completely before slicing.
Makes 10
servings.

Pie Crust
3 cups flour
1 1/3 cups Crisco
1 teaspoon salt
1/3 cup ice water
1 egg
1 teaspoon vinegar

Use your fingers to crumble flour and shortening before adding
other ingredients.
Roll out crust on top of wax paper so it can be
easily lifted and laid into ungreased pie plate.

If making ahead, freeze and then thaw before baking.

Wet Bottom Shoo Fly Pie

Makes two 9-inch pies.

Crumb Mixture
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1 cup brown sugar

Bottom
1 cup hot water
1 cup brown sugar
1 cup molasses
1 teaspoon baking soda dissolved in 1 teaspoon vinegar

Mix crumb mixture ingredients together.
Blend bottom ingredients
together.
Line 2 pie pans evenly with liquid, and cover with
crumbs.
Bake at 425 degrees F for 15 minutes, and then at 350
degrees F until done.

Simple Dressing (Amish)

1 whole loaf of bread
4 tablespoons chopped celery
1 medium onion
1/2 teaspoon poultry seasoning
Salt and pepper, to taste
2 tablespoons butter
3 cups chicken broth
3 eggs, well beaten

Toast bread, then cut into cubes.

Combine celery, onion, and seasonings.
Bring broth to a boil and
add to bread and celery.
Add eggs last and stir well.
Put into
casserole dish and bake for 1 hour at 350 degrees F.