By Dawn Stoltzfus
Over 2 hundred mouthwatering recipes--fresh from the farm
I'm sunrise Stoltzfus. Welcome to my kitchen! i used to be raised on a Mennonite farm the place basic, healthy nutrients used to be a key component of the great existence. Now I'm beginning up my recipe field, wiping away the crumbs and wrinkles from the well-loved recipe playing cards, and sharing them with you. From Pumpkin Cinnamon Rolls and Strawberry Shortcake to outdated pork Stew and fowl and Herb Dumplings, the entire top convenience meals I realized to prepare dinner from my mom are the following, besides a few dishes that could shock you!
In addition to the easy, healthy recipes for starters, major dishes, aspects, and truffles, I percentage favourite tales from my Mennonite upbringing, assistance and methods for simple meal making plans and coaching, and ideas for serving with aptitude.
If you take pleasure in feeding your loved ones hearty, healthy nutrition made with clean constituents and plenty of love, please subscribe to me within the kitchen!
Dawn Stoltzfus is a spouse, a mom of 2 candy little boys and one worthwhile female descendant, and a lover of something artistic. She began and ran The Farmer's spouse marketplace till 2008, while she bought it on the way to remain at domestic to elevate her relatives. She likes to cook dinner, for one or 300. Her love of cooking used to be encouraged via her mom and built as she cooked for her relations of six on their energetic, operating dairy farm in Ohio.
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Extra resources for A Farmer's Daughter: Recipes from a Mennonite Kitchen
The bread is a ⁄2 teaspoon [3 mL] dried oregano 1 round, ten-inch sesame-studded 4 garlic cloves, peeled and minced loaf. The original olive salad at 1 teaspoon [5 mL] minced anchovies or anchovy paste the Central Grocery is a closely ⁄2 teaspoon [3 mL] black pepper 1 guarded secret, said to have some ⁄4 cup [60 mL] olive oil 1 forty ingredients, unlike the dozen ⁄2 cup [120 mL] red wine vinegar 1 or so here, but Central Grocery now sells the salad in jars, avail- P I Z Z A TO P P I N G S able by mail order.
Qxd 1/30/03 9:37 AM Page 18 Hudson Valley Foie Gras with Caramelized Apples N E W YO R K ser ves 8 Historical evidence shows that the Egyptians practiced goose fatten- 4 apples, preferably McIntosh or other New York variety, peeled, cored, and quartered ing (force feeding). The original in- 2 tablespoons [30 mL] unsalted butter tention was for a more succulent 1 bird, with accompanying fat for 1 ⁄4 cup [60 mL] apple cider, fresh pressed if possible ⁄2 cup [120 mL] sugar cooking (considered cleaner than Pinch of ground cinnamon fat from the pig).
METHOD Bake at 375°F [190°C] for 45 minutes, or until the top crust is golden brown, the filling is heated, and the bottom crust is brown. Allow the pie to cool slightly. SERVICE 13. 35 Cut the pie into 8 slices. Serve 1 slice per person, spooning any sauce in the bottom of the pie plate next to the serving. Garnish with chopped scallions. qxd 1/30/03 9:37 AM Page 36 Baked Oysters Two Ways: Oysters Rockefeller and Oysters Bienville ser ves 8 Jules Alaciatore, the owner of OY S T E R S Antoine’s Restaurant, created the 32 large live oysters, shucked, with the deeper halves of the shells reserved, well scrubbed, or 32 large shucked oysters and 32 oyster shells, 8 large scallop shells, or 8 ramekins famous Oysters Rockefeller in 1899.