White Dropped Amish Church Sugar Cookies

1 1/2 cups margarine
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon grated nutmeg
1 teaspoon salt
1 cup sour cream
Sugar and raisins (for garnish)

Preheat oven to 375 degrees F.

In a large mixer bowl, cream together the margarine and sugar
for 3 minutes.
Add the eggs and extracts and beat until well
combined.

In a large mixing bowl, whisk together the flour, baking powder,
baking soda, nutmeg and salt.
Add to creamed mixture and combine
until mixture is moistened.
Stir in sour cream by hand and blend
well.
Using a tablespoon, drop the dough onto a parchment-lined or
nonstick baking sheet.
Top each with sugar and one to three
raisins.
Bake for 10 to 12 minutes or until the bottoms are lightly
browned.
Remove the cookies to a rack to cool.
Store in airtight
containers or freeze.

Makes 6 dozen cookies.

Pickled Pigs’ Feet (Souse)

4 pigs’ feet
1 cup chopped pickles
2 cups vinegar
2 cups stock
2 tablespoons salt
1 tablespoon whole cloves
1/2 teaspoon black pepper
1 tablespoon broken cinnamon stick

Scrape and clean feet well and put on to boil in enough salt
water to cover.
Simmer for approximately 4 hours or until meat
separates from bones.

Mix stock in which meat was cooked with vinegar, salt, pepper
and spices.
Bring to the boiling point, and hold for 30
minutes.

Strain liquid to remove spices.

Place pieces of meat and chopped pickle in a flat dish or stone
jar and pour the sour liquid over it.
Chill in refrigerator until
perfectly cold.
Slice and serve.

Red Beet Eggs

4 cups white vinegar
2 cups granulated sugar
2 teaspoons salt
2 dozen hard-boiled eggs (shelled)
2 large cans red beets with juice

In saucepan bring the vinegar, beet juice, sugar and salt to
boiling.
Remove from heat; add eggs and beets.

When cool, place in a container and refrigerate.
Leave in
refrigerator for two hours before eating.

Eggs get better the longer they sit in juice, although they will
start to get rubbery after a week.

Salt Rising Bread

2 1/2 cups potatoes, sliced
2 tablespoons cornmeal
1 1/2 tablespoons salt
1 quart boiling water
1 1/2 teaspoons granulated sugar
1 teaspoon baking soda
1 cup warm milk
1 tablespoon shortening, melted
11 cups flour

Sprinkle 1 tablespoon salt and the cornmeal over potatoes.
Add
boiling water and stir until salt has dissolved.
Cover and keep
warm from noon to the following morning.

Drain off liquid into a large bowl.
Add the baking soda, 1 1/2
teaspoons sugar and 5 cups flour to the liquid.
Stir until
ingredients are well blended.
This sponge should be the consistency
of cake batter.
Set mixture in a warm place, and let rise until
light and full of bubbles.
This requires about 1 1/2 hours.

Scald milk and cool to lukewarm.
Add shortening.
Add milk and
remaining flour to sponge.
Knead for 10 to 12 minutes and shape
into loaves.
Makes 3 medium-size loaves.
Let rise until light -
about 1 1/2 hours.

Bake at 350 degrees F for 1 hour.

Sauerkraut Balls

1/2 pound ground pork
1/2 pound ground beef
1 medium minced onion
1 (16 ounce) can sauerkraut (undrained)
1 tablespoon chopped parsley
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1/2 tablespoon horseradish
1/2 teaspoon dry mustard
1 teaspoon Tabasco sauce
1 egg, beaten
1 tablespoon Parmesan cheese
1/2 teaspoon garlic salt
1 teaspoon poultry seasoning
1 cup saltine cracker crumbs

Combine all ingredients for meat mixture in large bowl and mix
well.
Roll into 1-inch balls.

Breading
3 eggs
1/3 cup milk
1 cup (or more) dry bread crumbs
1 teaspoon poultry seasoning
Oil for deep frying

Combine bread crumbs and poultry seasoning.
Dip sauerkraut balls
into egg mixture, then roll lightly in bread crumbs.
Deep-fry in
hot oil (370 degrees F) for 4 to 5 minutes or until cooked
completely through.

Makes 60 to 70 sauerkraut balls.

Walnut Kisses

1 pound walnuts
2 cups granulated sugar
5 tablespoons all-purpose flour
6 egg whites
1 teaspoon vanilla extract

Beat egg whites until stiff but not dry.
Gradually add sugar and
continue to beat until blended.
Sift flour lightly over beaten
whites and fold in with a wire whisk.
Blend in vanilla extract and
nuts.
Drop by teaspoon onto greased cookie sheet about 2 inches
apart.
Bake at 325 degrees F for 10 minutes.

Yields 6 dozen small cookies.