Archive for the ‘Lebanon’ Category

A neat as a pin Amish home in Lebanon county that sells baked goods
Corn field with one of the many hills that we have in Lebanon county
Lancaster County Corn Pudding


1 15 oz can Cope’s Heat and Serve Corn


3 eggs, separated


¾ cup milk


1 Tbsp flour


¼ cup sugar


2 Tbsp butter


Salt & Pepper to taste
<Mix flour, sugar, corn and egg yolks. Add salt and pepper to taste. Melt butter and add to mixture along with milk. Beat egg whites and fold into mixture. Place baking dish in pan of water. Bake in buttered oven dish for one hour in moderate oven.

Corn Chowder


1 cup diced potatoes


1 cup water


1 cup milk


1 ½ cups cooked dried corn


3 strips of bacon


1 medium sized onion, chopped


1 Tbsp flour


2 Tbsp parsley, chopped
salt and pepper to taste
Cut 3 strips of bacon into 1/8” pieces. Fry bacon and remove from pan. Saute one medium sized chopped onion in the remaining fat. Add flour. Mix flour, onions, and fat until thoroughly combined. Add remaining ingredients except parsley. Salt and pepper to taste. Simmer all. Recipes from www.farmstandfoods.comRichard from Amish Stories

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Small Amish girls playing in the backyard.
A tight fit for this Amish buggy
Amish farm in the background
A bird house waiting for its quest’s





Amish buggy that had passed me by 20 seconds before



Where I live in New York State is grape country. Right now it is Grape Season in the Finger Lakes of New York State. So I thought you might like some grape recipes. In our area most of the grapes are Concord but other purple grapes can be used. Jean




Grape Pie






4 Cups Concord Grapes

3/4 cup Sugar



2 Tablespoons quick-cooking tapioca


1 Tablespoon lemon juice


Pastry for one 2-crust 9-inch pie


2 Tablespoons butter






Two hours before preparation, slip skins from grapes and reserve the skin. In medium saucepan over high heat, heat grape pulp to boiling, occasionally stirring; reuce heat to low and simmer for 5 minutes, constantly stirring. Press pulp through sieve into medium bowl to remove seeds. Add grape skins, sugar, tapioca, and lemon juice; mix well. Let minxture stand while preparing pastry. Preheat oven to 425 degrees. Line the bottom of the pie plate with one of the pastry crusts. Fill with grape mixture and dot with butter. Prepare top crust and make a decorative edge. Bake 25 minutes or until golden.


Grape Cheesecake








                 1 9-inch graham cracker crust

1 8-ounce pkg. cream cheese


2 cups milk


1 pkg. lemon instant pudding


1 cup Basic Concord Grape Filling






Soften cream chesse, blend with 1/2 cup milk. Add 1 1/2 cups milk and the pudding mix. Slowly beat just until well mixed, about 1 minute. Do not over beat. Pour into graham cracker crust. Chill at least one hour. Just before serving, remove from pan and spread 1 cup Grape filling on the top.






Grape Filling




6 cups Concord grapes


2 cups sugar


6 tablespoon cornstarch

1 teaspoon lemon juice






Slip skin from grapes, set skins aside. Bring pulp to a boil; reduce heat and simmer for 5 minutes. Press through sieve to remove seed. Add skins to pulp, bring to boil and simmer for 20 minutes. Combine sugar and cornstarch, mixing until well blended. Add this and the lemon juice to the pulp mixture, bring to a boil again, and cook for 5 minutes until thick. Cool. May be stored in tightly covered container in refrigerator for several days or grozen.



Grape Bread





3 eggs


1 cup vegetable oil


2 cups sugar


1 1/2 cups concord grape basic filling


2 teaspoons vanilla extract


3 cups flour


1 teaspoon baking soda


1/2 teaspoom baking powder


1 teaspoon cinnamon


1 teaspoon salt

3/4 cup walnuts and/or coconut (optional)



3 cups slipped Concord skins






Blend together eggs, oil, sugar, Basic Concord Grape Filling and vanilla. Sift together dry ingredients, add to grape mixture. Stir only until well moistened. Fold in nuts, coconut and grape skins. Pour into 2 greased and floured 9″ x 5″ X 2″ bread pans. Bake at 325 degrees for 60 minutes or until loaf tests done.







The Amish cook on Thursday. And a post from myself on Friday  of the Intercourse Heritage Festival part 3 with a recipe from Jean.



 

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These images were taken during spring time, which has become one of my favorite seasons behind fall. Since i moved up from Florida I’m still very sensitive to the heat, which i hated and never got used to while living in the deep south. On my travels between Lebanon and Lancaster county’s i receive some curiosity from the Amish regarding what a blog is or what will i do with the pictures that I’m taking. I’m getting the impression that some of the  younger  Amish are now understanding the good points to being involved with the Internet and its bad points. While the older folks don’t really seem to want or think they would even need it even if they have a business that could benefit from it.  But as more and more of the Amish turning to English web developers to create web sites to help grow their businesses , the pressure will only increase on those Amish who have not jumped on board to the information supper highway. Richard from Amish Stories.

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Amish woman mowing the grass
A bird house that the Amish love so much



Horse in the background grazing

 Its always a treat for me to see what Lebanon counties Amish community is up to, and as you can see the landscape is benefiting from the warming-up and sun we now are receiving in Pennsylvania. And the Amish woman in the image mowing the grass with her Reel mower, I almost bought one myself but decided at the last minute not to take the plunge. But if I ever see one being sold at a garage sale cheap I may buy one to try it out, I just wasn’t sure it would do the job cutting my own grass. The biggest grip that I have using a gas mower is the noise, watching that Amish woman mow using that mower was so peaceful. So all that quiet only added to the relaxing country feeling on that day. Richard from Amish Stories.Dont miss Jeans post this Tuesday.

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