Download 99 Favorite Amish Recipes: *Best-Ever Breakfasts *Midday by Georgia Varozza PDF

By Georgia Varozza

ISBN-10: 0736962514

ISBN-13: 9780736962513

The Amish are well-known for his or her uncomplicated lives, their difficult quilts, their daring religion, and particularly their selfmade foodstuff. immediately from the guts of Amish state, this new number of hearty, healthy recipes will remind you of the pleasures of the family members table.

Learn to organize effortless and scrumptious dishes in your relatives, including
•caramel apple pie
•farmer's stew
•shoofly pie
•haystack supper
•homemade noodles
Bring the straightforward lifestyles domestic!

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Read or Download 99 Favorite Amish Recipes: *Best-Ever Breakfasts *Midday Meals and Snacks *Quick and Easy Dinners PDF

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Additional resources for 99 Favorite Amish Recipes: *Best-Ever Breakfasts *Midday Meals and Snacks *Quick and Easy Dinners

Example text

Ask a local butcher or local hog farmer. Soak the pig stomach in lightly salted water; rinse and remove as much fat as possible while cleaning; pat dry. Combine the remaining ingredients, breaking up the sausage meat as you work, and mix well. Stuff the stomach with as much of the mixture as you can, pressing well after each addition (the pig stomach will stretch). Sew up opening with baker’s twine or heavy-duty sewing thread. Place the stuffed stomach in a heavy ovenproof pot, add ½ cup water or broth, cover tightly, and bake at 350° for 2 hours.

Working with one half at a time and keeping the other half wrapped, roll out the dough as thin as you desire, and then cut the dough into noodles. Let the noodles sit on a drying rack for about 30 minutes or so until ready to cook. To cook the noodles, bring a large pot of salted water to a good boil. Drop in the noodles and cook until done, stirring occasionally. The boiling time will vary, but you can figure somewhere between 5 and 10 minutes, depending on how thick the noodles are. 61 54 Homemade Pasta Noodles (No Eggs) 2 cups semolina flour* ½ tsp.

When the milk has reached the proper temperature, remove from the heat and add the vinegar. Stir to mix and then let the mixture set for about 30 minutes or until the curds and whey completely separate. Pour the curds and whey into a colander that has been lined with a double thickness of cheesecloth. Allow the whey to drain completely, about 15 minutes. Wrap the cheesecloth around the curds and rinse with cool tap water for several minutes, gently kneading the curds as you rinse. Drain again and then place the curds in a bowl.

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