Kitchen Treats from the Farm (Or My Amish ‘Salad’ Saga)

I’m in the kitchen sharing with you how my Indian Strawberry Cornbread turned out, as well as sharing my adventure with an Amish recipe. It’s a fun time here at the farm. So join me…and make sure to leave a comment telling me what you think of these recipes — and if you are tempted to make them yourself. Speaking of recipes. Here they are:

Indian Strawberry Bread

2 Cups of Corn Meal

1 Egg (I forgot the egg when I made mine…so maybe the egg helps!)

½ tsp of Salt

2 tbsp Shortening

Just strawberries and their juice Enough to moisten mixture to cornbread consistency, sort of soft, but not too stiff.

Use white fine corn meal, add salt and melted shortening (butter or crisco) Beat egg a little, and add moistening your mixture with strawberries and their juice (If using frozen strawberries melt them first and they have a little juice with them. If using fresh strawberries, sugar them and let them set awhile until there is juice.) Use a 9 inch pan, bake in 350 degree oven for about 20 minutes until it seems done and golden on top.

Creamsicle Salad (This is enough for a Barn Raising!! So if you have small gathering, cut the amounts in half.)

8 oz. cream cheese, softened

20-oz. can crushed pineapple, drained

16-oz. tub whipped topping (like Cool Whip)

2 cups mini marshmallows, fruit-flavored or regular

6-oz. pkg. orange gelatin

1 to 2 15-oz. cans mandarin oranges

In a large bowl, combine cream cheese and pineapple. Fold in marshmallows, whipped topping, and orange gelatin. Lastly, stir in mandarin oranges. Spoon into a large glass bowl for best presentation and cover with plastic wrap. Refrigerate at least two hours before serving. Can sit out for at least an hour without getting watery.

I got this recipe from Amish365.com, a great resource for Amish living.

Blessings!

Donna