Prep. Time: 30 minutesHomemade Bread
Makes 4 loaves Prep. Time: 30 minutes
Rising Time: 2½ hours Baking Time: 30 minutes
½ tsp. sugar
1¼ tsp. yeast
3½ cups lukewarm water, divided
1½ Tbsp. salt
¼ cup vegetable oil
½ cup sugar
9-10 cups bread flour, divided
1. In a big bowl, add sugar and yeast to ½ cup lukewarm water. Let stand for 5 minutes.
2. Add remaining 3 cups lukewarm water, salt, oil, sugar, and 4 cups flour. Beat until thoroughly mixed.
3. Use your hands to stir in remaining 5 cups flour, adding another cup gradually if needed to get workable dough. Knead for 10 minutes.
4. Cover. Let rise until double, about an hour.
5. Knead again for 2-3 minutes. Let rise again for about an hour.
6. Knead again for 1-2 minutes. Shape into loaves. Put into greased bread pans. Let rise again until not quite doubled, about 30 minutes.
7. Bake at 350° for 30 minutes.
8. Cool slightly. Put into plastic bags while still warm for a soft crust.
Makes 2 loaves or 2 dozen rolls
Prep. Time: 30 minutes
Rising Time: 2 hours
Baking Time: 30-40 minutes
½ cup brown sugar
1 Tbsp. salt
1 cup dry quick oats
½ cup whole wheat flour
2 Tbsp. butter, melted
2 cups boiling water
1 Tbsp. yeast
½ cup warm water
4-5 cups white flour
1. Combine brown sugar, salt, oats, whole wheat flour, and butter in a large mixing bowl.
2. Pour boiling water over mixture and mix well.
3. Meanwhile, dissolve yeast in warm water. When batter has cooled to lukewarm, stir in yeast mixture.
4. Stir in white flour.
5. Knead for 10 minutes. Place in greased bowl, cover, and let rise until doubled.
6. Punch down and let rise again for about an hour.
7. Punch down again and shape into 2 loaves or 24 small rolls.
8. Bake at 350° for 30-40 minutes.
NOTE
The oatmeal, whole wheat flour, and brown sugar make this bread unusually tasty.
Aunt Beth’s Potato Buns, Timed!
Makes 40 small rolls
Prep. Time: 25 minutes
Rising Time: 5 hours, then overnight, then 3 hours
Baking Time: 15 minutes
1 cup mashed potatoes
½ cup lukewarm potato water from cooking potatoes
2 eggs
⅓ cup sugar
½ tsp. salt
2¼ tsp. yeast
½ cup flour
½ cup lard, softened
⅓ cup sugar
additional flour to make soft dough
1. At 5 PM, mix together mashed potatoes, ½ cup potato water, eggs, ⅓ cup sugar, salt, yeast, and ½ cup flour. Let stand.
2. At 10 PM, add ½ cup lard, ⅓ cup sugar, and enough flour to make a soft dough. Knead slightly to create a soft dough. Place in greased bowl, cover, and let rise until morning.
3. At 7 AM, punch down the dough and form into whatever size rolls you prefer. Put on baking sheets. Let rise until 10 AM.
4. Bake at 350° until slightly brown, about 15 minutes.
HINT
Keep the dough and ingredients at room temperature at all times. Also keep the dough out of all drafts. These rolls are light and very good!
Makes 3 dozen rolls
Prep. Time: 30 minutes
Rising Time: 2 hours
Baking Time: 10-15 minutes
1 cup milk
½ cup (1 stick) butter
½ cup sugar
2¼ tsp. yeast
3 eggs
4½-5 cups flour, divided
pinch salt
1. Scald milk. Remove from heat. Stir in butter and sugar.
2. Cool to 85°. Stir in yeast until dissolved.
3. Stir eggs into milk mixture. Then mix in 4-4½ cups flour and salt, kneading when you can no longer stir in the flour. Stop when dough is soft and not sticky or dry.
4. Let rise until doubled in size, about 45 minutes.
5. Divide into 3 balls. Roll out each into a circle. Then cut each into 12 pieces like a pizza.
6. Roll each slice up from the wide end toward the point. Place each on lightly greased baking sheet.
7. Let rise until doubled, about 30 minutes. Bake at 350° for 10–15 minutes until browned.
Makes 6–8 servings Prep. Time: 25 minutes
Rising Time: 30 minutes Baking Time: 20-25 minutes
Crust Ingredients:
1 Tbsp. dry active yeast or 1 pkg. dry active yeast
1 cup warm water
1 tsp. salt
1 tsp. sugar
2½ cups flour, divided
2 Tbsp. vegetable oil
Topping Ingredients:
1-2 cups pizza sauce
1 lb. ground beef, browned
½ lb. pepperoni slices
2 green bell peppers, sliced
1 large onion, sliced
1 cup sliced olives, green or black
1 lb. mozzarella cheese, shredded
1. Dissolve yeast in warm water. Using a fork, stir in salt and sugar.
2. Add flour ½ cup at a time, stirring with a fork until no longer sticky.
3. Add oil and stir vigorously with a fork.
4. Allow dough to rise for ½ hour.
5. Using floured hands, knead dough, then spread out on greased baking sheet with floured fingertips.
6. Spread pizza sauce over dough.
7. Add ground beef, pepperoni, peppers, onions, and olives in layers. Sprinkle cheese over top.
8. Bake at 425° for 20-25 minutes.
NOTE
Young children like to help prepare this. Our family enjoys making different-shaped pizzas, like hearts, small fish, or other animal shapes.
VARIATIONS
1. Make this into a pan pizza by baking 10 minutes in a well-greased iron skillet instead of on a baking sheet.
2. Use a variety of other toppings that you like.
THE NEW ERA, LANCASTER, SATURDAY, OCTOBER 5, 1889
THE CENTRAL MARKET, A CITY EDIFICE TO BE PROUD OF
A fine example of the Romanesque Style of Architecture which Reflects Credit on the Architect and Contractor. Good accommodations.
The near completion of the new Central Market House, built by the City of Lancaster to take the place of the unsightly old structures that formerly stood in the rear of the City Hall, has induced us to publish today’s full description of the beautiful new structure . . .
Of the several plans presented that of Mr. James H. Warner, formerly of London, England, but now a resident of our city, was the one adopted at the meeting of City Council held March 23. He was also engaged to superintend the building operations and the result is the possession by Lancaster of one of the finest market houses in the State . . . Rains have interfered greatly with the work and prevented it being carried forward as rapidly as it would have been had the weather been more favorable, but, nevertheless, the contractors have nearly completed the building at the specified time and the work has been well done. Material and workmanship have been of the best and the structure is one that will last many years. It is a market house of which our people may well feel proud, for it combines to a marked degree the properties of architectural beauty, durability, comfort and convenience, besides being so arranged as to secure the best sanitary conditions.
The plans for securing the best light and ventilation possible are admirable . . .
The lighting of the building is partly obtained from numerous large windows on all sides, raised above the side stall, but mainly from small dormer windows on all sides scattered all about the roof, the effect of this arrangement being very pleasing. The floor, which has a general, easy slope from east to west, is of concrete and is admirably adapted to secure cleanliness, as it can easily be flushed with water from plugs placed at convenient points. This fine even floor, so easily cleaned, will leave no excuse for a dirty, ill smelling market, a subject of much universal complaint . . . The architect has confined himself principally to the south front in the design and expenditure for ornament, as most of the other parts of the building are so surrounded by buildings as not to be much seen. This elevation shows a tower upon each corner and a gable in the centre . . .
The floor plan of the building shows an admirable arrangement of stalls and aisles, with entrances on all sides of the edifice. The truckers and farmers are placed in the centre of the market, the butchers being along the walls and the fish stall at the outside of the rear of the building . . . The stalls which will be in place within two weeks will all be constructed in the most approved modern style, all being of yellow pine.
The butchers’ blocks will be of oak . . . there will be 100 farmers’ and truckers’ stalls, 72 butchers’ and 20 fish stalls, 252 altogether.
The small streets about the building will be put in good condition as soon as possible, and in a little while our people will have one of the finest market houses in the State and all at a total of $26,500 . . . the only regret is that it does not occupy a site where it could be seen to its fullest advantage . . .
Makes an 8” loaf
Prep. Time: 15 minutes
Baking Time: 1 hour
1 cup sugar
5 Tbsp. butter, softened
2 eggs
½ cup milk
grated rind of 1 lemon
½ tsp. salt
1 tsp. baking powder
1½ cups flour
½ cup chopped walnuts, optional
Glaze Ingredients:
juice of 1 lemon
½ cup sugar
1. Cream together sugar and butter. Blend in eggs, milk, and lemon rind.
2. In a separate bowl, mix together salt, baking powder, flour, and walnuts, if you wish. Add to creamed mixture, blending well.
3. Pour into a greased 4”x8” loaf pan. Bake 1 hour at 350°.
4. Cool 5 minutes, then remove from pan.
5. Mix together glaze ingredients. Spoon over warm bread.
6. Allow to cool completely before slicing.
Makes 10–12 servings
Prep. Time: 20 minutes
Baking Time: 1½ hours
1 cup all-purpose flour
½ tsp. salt
2 tsp. baking powder
1 lb. dates, chopped
1 lb. English walnuts
¾ cup sugar
4 eggs, separated
1 tsp. vanilla
1. Sift flour. Measure and add salt and baking powder. Sift again.
2. Add chopped dates and whole kernels of walnuts.
3. Add sugar to mixture and stir until well blended.
4. Add well-beaten egg yolks to mixture, stirring until thoroughly mixed.
5. Fold in stiffly beaten egg whites and vanilla.
6. Pour into a well-greased loaf pan.
7. Bake at 300° for 1½ hours, or until a toothpick stuck in the center of the loaf comes out clean.
NOTE
I remember this recipe from childhood. Mother would make it at Christmas instead of fruitcake.
Makes 1 loaf Prep. Time: 20 minutes Baking Time: 60-70 minutes
½ cup shortening
¼ cup sugar
½ tsp. salt
½ cup honey
1 tsp. baking soda
3 large, very ripe bananas, mashed
2 eggs, beaten
2 cups flour
1 tsp. vanilla
¼ cup chopped nuts
1. Blend shortening, sugar, and salt until well mixed.
2. Add all other ingredients and mix well.
3. Pour into a well-greased loaf pan.
4. Bake at 350° for 60-70 minutes, or until a toothpick stuck in the center of the loaf comes out clean.
Blueberry Oat Muffins
Makes 1 dozen muffins Prep. Time: 15 minutes Baking Time: 15-20 minutes
1 cup dry rolled oats
1 cup schmierkase or buttermilk
1 cup flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup brown sugar, lightly packed
¼ cup corn oil or melted butter
1 egg, beaten
1 cup fresh or frozen blueberries
1. Combine oats and schmierkase in a large bowl. Let stand.
2. In another bowl combine flour, baking powder, baking soda, salt, and brown sugar. Stir and blend well.
3. Add oil and egg to the oat mixture. Mix well.
4. Add dry ingredients to oat mixture, stirring just until ingredients are moistened. Gently fold in blueberries.
5. Fill well-greased muffin tins ¾ full. Bake at 400° for 15-20 minutes.
TIP
Make these ahead of time and freeze them. Take out of freezer and heat in microwave before serving.
VARIATION
Substitute chopped apples, plus 1 tsp. cinnamon, for blueberries.
Makes 1 dozen muffins
Prep. Time: 20 minutes Baking Time: 25 minutes
1 cup all-purpose flour
1 cup dry quick oats
1 Tbsp. baking powder
½ tsp. cinnamon
1 cup skim milk
½ cup mashed ripe bananas
½ cup raisins, optional
¼ cup vegetable oil
¼ cup brown sugar, firmly packed
1 egg white
1. Combine flour, oats, baking powder, and cinnamon in a large bowl. Set aside.
2. In another bowl, combine remaining ingredients.
3. Add to dry ingredients, mixing just until dry ingredients are moistened.
4. Line 12 medium muffin cups with paper baking cups, or grease the muffin tins themselves and fill ¾ full.
5. Bake at 375° for 25 minutes.
NOTE
These make a quick, easy breakfast food and are a good way to use up ripe bananas.
Makes 12 servings
Prep. Time: 30 minutes
Rising Time: 1 hour and 45 minutes
Baking Time: 15-20 minutes
Dough Ingredients:
2¼ tsp. active dry yeast
2 Tbsp. warm water
1 cup milk
¼ cup granulated sugar
1 tsp. salt
1½ Tbsp. shortening
2 eggs
2-3 cups flour, divided
¼ cup (half stick) butter, melted
½ cup brown sugar
2 Tbsp. cinnamon
Topping Ingredients:
½ cup brown sugar
2 Tbsp. butter
1 Tbsp. corn syrup
2 Tbsp. warm water
1. Soak yeast in warm water.
2. Meanwhile, scald milk. Pour into a large bowl. Add sugar, salt, and shortening.
3. Cool mixture until lukewarm.
4. Add yeast and eggs to the milk mixture.
5. Add 2 cups flour. Add more flour as needed to make a soft dough. Knead mixture until smooth and elastic.
6. Let rise 45 minutes.
7. Meanwhile, mix all topping ingredients and heat until sugar is well dissolved. Pour topping into two greased 8” cake pans.
8. Roll out dough into a rectangle, about 12”x8”. Spread melted butter, brown sugar, and cinnamon over the dough.
9. Roll up dough and cut into ¾”-1” slices.
10. Place slices of dough onto the topping and let rise for 1 hour.
11. Bake at 375° for 15-20 minutes.
VARIATIONS
1. Add nuts, raisins, or coconut to the topping in Step 7.
2. These are excellent sliced in half horizontally and grilled for breakfast.
Makes 24 servings
Prep. Time: 20 minutes
Rising Time: 30 minutes
Baking Time: 15-18 minutes
Dough Ingredients:
3¼ cups flour, divided
¼ cup + ½ tsp. active dry yeast
¾ cup milk
½ cup water
¼ cup (half stick) butter
¼ cup sugar
1 tsp. salt
1 egg
Topping Ingredients:
¾ cup (1½ sticks) butter
1 cup brown sugar
1 tsp. cinnamon
1 cup chopped nuts
1 Tbsp. corn syrup
1 Tbsp. water
1. In a large mixing bowl combine 1½ cups flour and yeast.
2. In a saucepan heat milk, water, ¼ cup butter, sugar, and salt until warm. Do not bring to a boil.
3. Pour this mixture over yeast and flour. Add egg and beat on high speed for 3 minutes.
4. By hand stir in remaining 1¾ cups flour. Cover and let rise for 30 minutes.
5. While dough is rising, combine all topping ingredients in a saucepan and heat until melted. Pour topping into greased 9”x13” baking pan.
6. Knead dough several minutes. Drop by tablespoonfuls onto the topping. Bake at 375° for 15-18 minutes. Cool for 1 minute.
7. Cover pan with a cookie sheet and carefully invert contents of pan onto cookie sheet.
TIP
You can let dough rise in an oven turned to the Warm setting.
Makes 6 dozen
Prep. Time: 30 minutes Rising Time: 1½ hours Cooking Time: several minutes per bun
2 lbs. flour
½ cup sugar
½ cup shortening
2½ tsp. salt
2 cups warm water
2 oz. compressed yeast
3 tsp. malt, optional
2–3 cups confectioners sugar, divided
1. Mix flour, sugar, shortening, and salt gently to distribute salt.
2. Add water, yeast, and malt if you wish. Mix well.
3. Place on work surface and knead well into a round ball.
4. Place in greased bowl and cover with cloth. Let rise until double in size (about 30-45 minutes).
5. Divide dough into pieces and roll into long strips.
6. Cut strips into 1-oz. pieces and roll again into 5” long strips. Place strips on floured cloth or pan.
7. Cover and let rise until double in size, about 30-45 minutes.
8. Fry strips, a few at a time, in deep fat at 375° until browned.
9. Cool. Place a few strips at a time in a plastic bag with some of the confectioners sugar. Shake bag and remove buns when covered.
10. Eat immediately!
NOTE
The Pfannebecker Stand on Central Market was well known in the local community for its Dewey Buns. Although the stand is no longer on Market, the cookbook did not seem complete without the Dewey Bun recipe. Our sincere appreciation to the Pfannebecker family for sharing this recipe with the Lancaster Central Market Cookbook.
Makes 50 fastnachts Prep. Time: 30 minutes
Rising Time: overnight, then 3 hours Cooking Time: several minutes per fastnacht
¼ cup warm water
2¼ tsp. active dry yeast
2 Tbsp. + 1 cup sugar, divided
2½ cups lukewarm milk
10 cups flour, divided
4 eggs, beaten
½ cup lard, melted
1 cup sugar
dash of salt
oil for deep frying
1. Dissolve yeast in warm water in a large bowl.
2. In a separate bowl mix 2 Tbsp. sugar, milk, and 4½ cups flour. Add to yeast mixture.
3. Set mixture in a warm place and let rise overnight.
4. In the morning, add eggs, lard, 1 cup sugar, dash of salt, and 4 cups flour. Add any more flour slowly—you may not need the last 1½ cups. Dough should be sticky but able to be handled.
5. Let rise until doubled, approximately 2 hours.
6. Roll out and cut with biscuit or doughnut cutter, with or without a center hole. Let rise 1 hour.
7. Deep fry in hot oil at 375° for several minutes, turning until brown on both sides.
NOTES
This recipe is not only a family favorite, but it also rekindles fond memories of days spent with my friend Ruth Eshelman from whom I learned the tricks of making this delicious treat!
Among the Pennsylvania Dutch, Shrove Tuesday is known as Fastnacht Day (the night before the fast). In a symbolic effort to rid their homes of leavening agents and to feast before Lent, many Pennsylvania Dutch cooks traditionally spent part of this day making Fastnachts.
Makes 8 dozen doughnuts
Prep. Time: 30 minutes
Rising Time: about 3 hours
Cooking Time: several minutes per doughnut
Doughnuts:
1 cup (2 sticks) butter, softened
1 cup sugar
2 cups hot mashed potatoes
1 quart scalded whole milk
2 Tbsp. + 1 tsp. yeast
¾ cup lukewarm water
14-15 cups flour, divided
2 eggs
1 Tbsp. salt
Glaze:
1 lb. confectioners sugar
½ cup whole milk
2 Tbsp. butter, melted
1 tsp. vanilla
¼ tsp. mace, optional
oil for deep-frying
1. Mix butter, sugar, and mashed potatoes together in a large bowl while the potatoes are still hot.
2. Add scalded milk to potato mixture.
3. In a separate bowl, mix yeast and lukewarm water. Add to potato mixture.
4. Add 4 cups flour and beat mixture. Let stand for 20 minutes.
5. Add eggs and salt. Mix in 10-11 cups additional flour until mixture becomes satiny. Place in a greased bowl in a warm place. Cover and let rise for 2 hours.
6. Shape dough into doughnuts and let rise about 20 minutes.
7. Meanwhile, prepare glaze by mixing sugar and milk. Add melted butter and vanilla. Add mace, if you wish.
8. Deep-fry in hot oil at 375°-400°.
9. Dip hot doughnuts into glaze.
10. Allow to cool and then serve.
Makes 3–4 servings
Prep. Time: 10-15 minutes
Cooking Time: 10-15 minutes
1-lb. loaf of Thom’s Bread boule of your choice: chocolate boule, cranberry pecan boule, or rustic Italian boule
4-5 eggs
¼ cup light cream
½ tsp. vanilla extract
1 Tbsp. raw sugar
2 Tbsp. butter
1. Cut boule in half, then slice each half into slices, about 14-16 slices total.
2. In a large mixing bowl, combine eggs, cream, vanilla, and sugar. Mix well.
3. Place bread in egg mix and soak for several minutes.
4. Melt butter in skillet over medium heat.
5. Fry slices 2-3 minutes on each side, being careful not to burn them.
6. Serve immediately with your favorite toppings, such as maple syrup, butter, bananas, and/or berries.
NOTE
Enjoy this wonderful breakfast with your family on weekends, holidays, or whenever you can take time to focus on what’s important in life.
Makes 10 cups
Prep. Time: 5 minutes Baking Time: 30 minutes
10 cups dry rolled oats
1 tsp. salt
1 tsp. vanilla
¼ cup honey
15-oz. jar Stefanie’s No-Sugar-Added Strawberry Rhubarb Jam, or any other of your favorite Amish Family Recipes jams!
1. Mix all ingredients together in a large mixing bowl.
2. Spread on a large, rimmed baking sheet.
3. Bake at 350˚ for about half an hour, or until light brown, stirring every 5 minutes.
Baked Oatmeal
Makes 4–5 servings
Prep. Time: 15 minutes Baking Time: 30 minutes
¼ cup cooking oil
½ cup sugar
1 egg
1½ cups dry quick oats
1 tsp. baking powder
½ tsp. salt
½ cup milk
1. Mix oil, sugar, and egg together well.
2. Add all other ingredients and mix. Pour into a greased 8”-square baking pan.
3. Bake at 350° for 30 minutes. Serve warm with milk.
VARIATIONS
1. Add ¼ cup raisins, ¼ cup nuts and ½ tsp. cinnamon to Step 2.
2. Line bottom of baking pan with sliced apples before adding the other ingredients.
3. For our family, the variations are a must. Even those who do not enjoy cooked oatmeal almost always love it this way.
4. Stir in ¼ cup of your choice of chopped dried fruit instead of raisins.
Makes 1 quart
Prep. Time: 30 minutes Standing Time: 3 hours
1 scant quart whole or reduced-fat milk
⅓ cup non-instant dry milk
1 Tbsp. plain yogurt
1. Bring scant quart milk almost to the boiling point, when a thin skin forms on top.
2. Cool until comfortable to your little finger. Add dry milk and mix thoroughly.
3. Add plain yogurt and mix well again.
4. Pour mixture into a quart jar and place in a large cooking kettle with warm water (comfortable to your hand) that comes up around the sides of the jar but doesn’t cover it. Cover kettle and put into unlighted oven or other warm place. Let stand for 3 hours or until yogurt has set.
5. Refrigerate until you’re ready to eat.
VARIATION
Stir in your favorite jelly or fruit after the yogurt has formed.
Makes 5 quarts
Prep. Time: 20 minutes
Cooking/Baking Time: 3½ hours
7 lbs. apples
3 lbs. brown sugar
1 cup apple cider vinegar or apple cider
2 Tbsp. ground cinnamon
1. Cook apples until soft. Press through a food press to make a sauce. This should yield about 16 cups of sauce.
2. Add brown sugar, vinegar, and cinnamon to sauce and mix well.
3. Put into a roast pan and bake at 350° for 3 hours. Cover. Stir several times.
4. Pour into canning jars. Follow directions from the manufacturer of the canner to process and seal the jars.
HINT
A cooking apple is best for this recipe.
Makes 6 servings
Prep. Time: 15 minutes
Cooking Time: 30 minutes
Chilling Time: several hours
2 cups milk
1 Tbsp. flour
1 Tbsp. sugar
3 eggs
1 cup buttermilk
1. Heat milk almost to scalding.
2. In a separate bowl, mix together flour, sugar, eggs, and buttermilk.
3. Add to hot milk in pan. Stir until it almost reaches a boil.
4. Let boil slowly for 15 minutes until mixture separates and becomes yellow on top.
5. Drain off the liquid. Place thickened mixture into an egg cheese mold or a salad mold.
6. Chill for several hours until cheese sets.
7. Unmold onto a serving plate. Serve with King Syrup or light molasses to drizzle over slices.
NOTE
This old-fashioned recipe was a favorite of Ted Shenk’s mother. Different, but good!
Egg, Potato, and Cheese Casserole
Makes 4–6 servings
Prep. Time: 25 minutes
Chilling Time: several hours Baking Time: 45 minutes Standing Time: 10 minutes
6-8 medium potatoes
8 eggs
2 Tbsp. water
3 cups grated sharp cheese
salt and pepper to taste
1. Cook potatoes and cool in the refrigerator for several hours until chilled through. Peel, then grate.
2. Mix eggs, water, salt, and pepper together.
3. Scatter grated potatoes evenly over bottom of a greased casserole. Pour beaten egg mixture over potatoes. Spread cheese over top.
4. Bake at 350° for 45 minutes (cover with foil for the first 30 minutes). Let stand 10 minutes after baking before serving.
NOTE
Delicious breakfast or brunch!
VARIATIONS
1. Add finely diced onion to egg mixture.
2. Add browned, diced ham, sausage, or bacon to egg mixture.
Makes 4–6 servings
Prep. Time: 15 minutes
Chilling Time: overnight
Baking Time: 45 minutes
Standing Time: 10 minutes
2 cups unseasoned croutons
1 lb. bulk sausage, cooked and drained
1 cup grated sharp cheese
6 eggs
2 cups milk
1 Tbsp. dry mustard
1. Layer croutons, sausage, and cheese in a greased 9”x13” baking dish.
2. Beat eggs well. Add milk and mustard and mix well. Pour over sausage. Cover and refrigerate overnight.
3. Bake at 375° for 45 minutes. Let stand 10 minutes before serving.
VARIATION
You can use bacon, chipped ham, or chipped dried beef instead of sausage. When using bacon, fry and drain it before layering into the baking dish.
Aunt Vera Weaver’s Baked Cheese Soufflé
Makes 4 servings Prep. Time: 20 minutes Baking Time: 35 minutes
1 cup dry bread cubes (¾”-1” square)
1 cup diced medium-sharp Colby cheese
1 Tbsp. butter, melted
3 eggs, separated
½ tsp. salt
1 cup milk
1. Mix bread with cheese and butter. Add well-beaten egg yolks and salt. Mix together.
2. Heat milk to scalding. Pour over bread mixture and stir until mixed.
3. Beat egg whites until very stiff. Fold into bread and cheese mixture.
4. Pour soufflé into a small, greased casserole and bake at 350° for 35 minutes.
NOTE
I remember how this came out of Mother’s oven “high,” and by the time the family gathered around the table, the fondue, as we called it, had settled.
Pineapple Bread Casserole
Makes 6–8 servings Prep. Time: 15 minutes Baking Time: 45 minutes
½ cup (1 stick) butter, softened
1 cup granulated sugar
4 eggs
16-oz. can crushed pineapple, drained
6 slices stale bread, cubed
pinch of salt
1. Beat butter and sugar until creamy. Add eggs and beat. Add pineapple and mix thoroughly.
2. Fold in bread cubes and salt. Spoon into well-greased baking dish.
3. Bake at 375° for 45 minutes.
NOTE
Delicious with ham!
From the other side of the Market stand . . .
JOHN STONER OF STONER’S HOMEGROWN VEGETABLES
John Stoner’s grandfather sold vegetables 1 in Lancaster’s Curb Market (see page 138) before a market building was built. That makes the Stoners the family with the longest history as standholders at Lancaster Central Market.
“My dad had one six-foot-long stand, which was open one day a week. By growing everything ourselves that we sold, and by having family members selling the produce, my parents raised a family on that income,” John remembers.
“I started taking major responsibility for the stand after I graduated from high school in 1958. And when Ethel and I got married in 1963, she began doing up to 40 hours a week of prep work at home—picking, washing, shelling, bunching—from our seven acres of truck farming. When our kids were in high school, Ethel began working on Market more and more.” (She eventually served as President of the Standholders Association.)
Central Market is a must-stop on political candidates’ campaigns. “I shook hands at our stand with three U.S. Presidents,” John smiles. “Eisenhower, Kennedy, and either Ford or Carter. I can’t remember which! George H.W. Bush came by the stand when we were growing vegetables hydroponically, and I handed him a cucumber!”
Today a young Amish man is handling much of the work at the Stoner stand. “Now we can sleep in on Saturday mornings til 7:00!” John says.
Makes 12–16 servings Prep. Time: 25 minutes Cooking/Baking Time: 40 minutes
2 unbaked 9-inch pie shells
1 egg white, slightly beaten
1½ lbs. fresh asparagus
1 tsp. salt
8 slices bacon
½ lb. Swiss cheese, grated
4 eggs
1½ cups half-and-half
dash nutmeg
salt and pepper to taste
10 cherry tomatoes, halved
1. Brush pie shells with egg white.
2. Wash asparagus, cut off tough ends, and set aside the 16 best spears (5 inches long). Cut remaining spears into pieces and cook in salt water 5 minutes. Drain and rinse in cold water.
3. Fry, drain, and crumble bacon. Sprinkle bottom of pie shell with bacon, cheese, and cooked asparagus pieces.
4. Mix beaten eggs, half-and-half, nutmeg, salt, and pepper together. Pour mixture into pie shell.
5. Arrange asparagus spears and cherry tomato halves spoke-fashion over pie filling.
6. Bake at 400° for 35 minutes or until firm in the center.
Quiche Lorraine
Makes a 9” pie Prep. Time: 20 minutes Cooking/Baking Time: 45-55 minutes
1 9” unbaked pie shell
½ lb. bacon
1 cup grated Swiss cheese
1 Tbsp. grated onion
4 eggs, beaten
2 cups cream
¾ tsp. salt
¼ tsp. sugar
1. Use your favorite pie crust recipe for pastry. Place in a 9” pie pan.
2. Fry and crumble bacon. Sprinkle bacon, onion, and cheese into pastry-lined pie plate.
3. Combine eggs, cream, salt, and sugar, and mix well. Pour mixture into pie plate.
4. Bake 15 minutes at 425°. Reduce temperature to 300° and bake 30 minutes longer, or until knife inserted in center comes out clean.