Chapter One
Appetizers and
Beverages Mary Ruth hurried with Hannah to help Mamma, Leah, and
Lizzie with a smorgasbord-style spread laid out on long tables
in the sunny kitchen. Today being a perfect day for a picnic, the People would eat and fellowship on the grounds. Bread and
homemade butter, sliced cheeses, dill and sweet pickles, strawberry jam, red beets, half-moon apple pies, and ice-cold
lemonade-the standard light fare for a summer Sunday go-to-meeting.
Not that a body could eat himself full on such a menu.
It was merely intended to squelch growling stomachs till the
People could ride horse and buggy back home. -from The Betrayal (Note: See OLD-TIME LEMONADE on page 17.)
Therefore if thine enemy hunger, feed him; if he thirst, give
him drink. -ROMAN'S 12:20
Seafood-Filled Mushrooms
1/3 c. butter, melted
1/2 c. (rounded) plain unseasoned
bread crumbs
8 oz. imitation crabmeat,finely chopped
1/2 c. (rounded) very finely
chopped onion
1 clove garlic, minced
1/3 c. butter, melted
32 medium mushrooms
(approximately), stems
removed
10 oz. Swiss cheese, grated
Heat 1/3 c. butter in cast-iron frying pan; sauté bread crumbs, crabmeat,
onion, and garlic until lightly browned. Allow to cool until
stuffing mixture can be handled easily.
Spray 9 x 13 glass baking dish with olive oil cooking spray; add 1/3 c.
melted butter to cover bottom of baking dish. Place mushroom
caps in baking dish and till firmly with stuffing mixture. Fill in
spaces in baking dish with any extra stuffing mixture. Top with
Swiss cheese.
Bake at 400 degrees for 20-25 minutes; serve immediately. Leftovers
are delicious, also! May be reheated.
Note: For two 10 x 15 glass baking dishes, triple this recipe.
Kissin' don't last; cookin' do!
Refined Bean Dip
2 16-oz. cans refried beans
1/4 tsp. garlic powder
1/2 large white onion, finely
chopped
1 16-oz. jar chunky medium
salsa
1 6-oz. can pitted black olives,sliced
2 16-oz. containers sour
cream
12 oz. sharp white Cheddar
cheese, grated
Mix refried beans, garlic powder, and chopped onion; spread in the
bottom of a 9x13 glass baking dish. Spread salsa on top of bean
mixture. Add layer of sliced black olives, reserving some for garnish.
Spread sour cream on top of olives; top with grated cheese. Garnish
with reserved olive slices.
Refrigerate. Serve with tortilla chips.
Note from Bev
A well-loved dip among the present-day Plain community in
Lancaster County!
Cheese Balls
2 8-oz. packages cream
cheese, softened
10 oz. extra-sharp white
Cheddar cheese, grated
10 oz. extra-sharp Cheddar
cheese, grated
8 oz. Monterey Jack cheese,grated
8 oz. Colby cheese, grated
8 oz. blue cheese, crumbled
4 tsp. Worcestershire sauce
1/2 tsp. lemon juice
1/4 c. grated onion
2 tsp. dry mustard
1/2 tsp. salt
Pecans (optional)
Whip the cream cheese; add all other ingredients except pecans and
mix well. Shape into three or four cheese balls. Top with finely
chopped pecans if desired.
Note: These keep for several weeks in the refrigerator.
Creamy Garden Delight
8 oz. fresh mushrooms, sliced
1 large red bell pepper, cut
into strips
2 small zucchini, sliced
1 large onion, sliced
2+ Tbsp. butter or olive oil
1 1/2 tsp. salt, divided
42 saltine crackers (approximately)
1 lb. grated cheese-Pepper
Jack or sharp Cheddar
1/4 tsp. ground black pepper
5 eggs
1 3/4 c. milk
Sauté sliced mushrooms, pepper strips, zucchini, and onion slices in
the butter or oil. Sprinkle with 1/2 tsp. salt.
Grease a 9x13 glass baking dish. Spread approximately 18 crackers
in the bottom. Layer with half of the cooked vegetables, then half
of the grated cheese. Sprinkle approximately 1/8 tsp. ground black
pepper on top. Add another layer of approximately 24 crackers on
top of cheese-then another layer of remaining vegetables, cheese,
and black pepper. Beat eggs, milk, and remaining salt, and pour
over mixture. Gently push vegetables, cheese, and crackers down
into egg mixture until all is moistened. Bake at 350 degrees for
approximately 40 minutes or until a sharp knife inserted in the center
comes out clean.
Lemon Jubilee Punch
1 6-oz. can frozen lemonade concentrate
1.5 6-oz. cans frozen orange juice concentrate (9 oz. total)
1 c. ginger ale, chilled
Prepare fruit juices as directed on cans and pour into punch bowl.
Just before serving, add ice blocks and pour ginger ale slowly down
inside of bowl. Makes 3 quarts.
Eat, west, home's best.
Peaches-and-Cream Milk Shake
1 c. sliced peaches
1 pt. peach ice cream
1 c. milk, divided
Additional peach slices for
garnish
Place peaches, ice cream, and 1/4 cup milk in blender. Blend until
softened. Add remaining milk and blend until mixed. Sweeten with
a little sugar if desired. Pour into large glasses. Garnish each with
fresh peach slice.
* * *
When April showers bring May flowers, And tulips by the dozen, A boy starts thinking of a girl, One that's not his cousin.
-Author Unknown
Pineapple-Lime Float
1 12-oz. can pineapple juice
1 c. lime juice
2/3 c. sugar
Green food coloring
1 pt. lime sherbet
2 7-oz. bottles of ginger ale,chilled
Fresh mint (optional)
Combine pineapple juice, lime juice, sugar, and a few drops of food
coloring; chill. Fill six glasses half full with juice mixture. Add a
scoop of sherbet to each. Fill with ginger ale and garnish with fresh
mint if desired.
Hot Wassail
1 gallon apple cider
1 cinnamon stick
1/2 tsp. nutmeg
1 tsp. whole cloves
1 can frozen orange juice
concentrate
1 can frozen lemonade
concentrate
Juice and rinds from 2 oranges
and 1 lemon
Sugar to taste
Combine all ingredients and simmer for 3 hours. Do not boil.
Note from Bev
This lovely, warming drink was a welcome sight when Mother
served it to my sister and me on blustery Pennsylvania nights.
we especially enjoyed it at Christmastime and on New Year's
Day.
Serve sun tea in mason jars for fun.
Old-Time Lemonade
3 lemons
1/2 c. sugar
1 qt. water
Wash lemons. Squeeze juice from lemons into a large pitcher. Add
sugar; fill pitcher with 1 qt. water. Chop rinds into 8-10 pieces and
let soak in lemonade. Stir well until juice gets syrupy. Strain rinds
out of juice and refrigerate.
Note from Bev
This homemade lemonade was always a big favorite at
Buchwalter family picnics and all during the summer. Any
time, really. The chopped lemon rinds make all the difference!
Bird-in-Hand Eggnog
1 egg
2 Tbsp. sugar
Dash of salt
1 c. milk
1/2 tsp. vanilla
Nutmeg
Beat egg until thick. Stir in sugar and salt until sugar is dissolved.
Mix milk and vanilla in with egg mixture, chill, and enjoy. Dust each
serving with nutmeg for a spicy flavor.
Party Punch
1 46-oz. can pineapple juice,chilled
3 c. cranberry juice, chilled
1 qt. ginger ale, chilled
1 lemon, thinly sliced
Combine all liquids in a large punch bowl. Float lemon slices on
top.
Thou preparest a table before me in the presence of mine
enemies . my cup runneth over. -PSALM 23:5
Aunt Gladys's Chocolate Milk Shake
1 1/2 c. whole milk
1/2 c. cold water
10 Tbsp. chocolate milk mix
2 oz. whipped topping
4 handfuls ice cubes
2 tsp. vanilla extract
Combine all ingredients in blender; blend until smooth. Serve cold.
Note from Bev
One of my aunt's mouth-watering recipes from the early
1930s.
Fruit Punch
1 6-oz. can frozen orange
juice concentrate
2 6-oz. cans frozen limeade
concentrate
1 6-oz. can frozen lemonade
concentrate
1 can (1 lb., 14 oz.) pineapple
juice, chilled
2 c. cranberry juice, chilled
2-4 c. cold water
2 qts. ginger ale, chilled
1 qt. plain soda water, chilled
Fruit and mint for garnish
Empty all juices and water into large container; thaw and stir well.
Pour mixture into punch bowl. Add ice cubes. Before serving, gently
pour in ginger ale and soda water. Top with fruit ice ring (see recipe
below) and sprigs of mint or fruit slices to garnish.
Makes 30 servings.
Note from Bev
I have served this delectable punch at various church and
family gatherings, as well as at piano recitals throughout the
years when I taught both voice and piano students. People
always ask for the recipe. Enjoy!
Fruit Ice Ring
Use any combination of lime, lemon, or orange slices. Arrange in a
pattern in bottom of 8-inch ring mold. Add water to cover the fruit;
freeze. To remove ice ring from mold, dip bottom of mold into
warm water. Float the ring on top of punch. Garnish with mint
leaves and, if available, fresh strawberry slices.
Ida's Homemade Tomato Juice
1 peck (1/2 bushel) tomatoes
or a 2-gallon crock full
4 large peppers, chopped
4 large onions, chopped
3 stalks celery, chopped
1 c. sugar
2 Tbsp. salt
Combine all ingredients in a large pot. Cook until soft, then strain.
Bring to a rolling boil; bottle for canning.
Note: If unfamiliar with the canning process, a good resource is theBall Blue Book of Preserving (available by calling 1-800-392-2575,
option 1).
Hot Cocoa
1 16-oz. can baking cocoa
32 c. powdered instant milk
(1 lb., 9.6 oz. box)
8 oz. instant coffee creamer
1 lb. powdered sugar
Mix together all ingredients and store in a large container.
For a single serving, use 1-3 tsp. dry mix per cup of hot water.
Let not the sun go down upon your wrath. -EPHESIANS 4:26
