March Recipes from the Amish Heartland

Moravian Sugar Cake
Cakes:
1 c. hot, mashed potatoes
2,3 c. butter
1,2 c. water
1 c. milk
1 c. granulated sugar
1 tsp. salt
1 pkg. rapid-rise dry yeast
6 c. flour
2 eggs, beaten

Prepare mashed potatoes (or reheat leftovers). Combine butter, water and milk and heat until very warm; cool slightly. In a large bowl, combine granulated sugar, salt, dry yeast and 4 c. flour; mix well. Add mashed potatoes, warmed liquids, and eggs; mix very well. Add more flour until dough becomes stiff. Turn out onto a well-floured board and knead until smooth and satiny (about 10-15 minutes), using more flour if needed. Cover with plastic wrap and let sit for 10 minutes. Divide dough into 6 pieces and roll each into a ball. Spread out each ball in the bottom of a greased 8" or 9" pie plate or cake pan. Cover and let rise in a warm place for 1 hour.

Topping:
3,4 c. milk
1 1,4 c. granulated sugar
1 1,2 c. melted butter
3 c. brown sugar
6 tsp. cinnamon

After cakes have risen, on each cake: smooth about 2 Tbsp. of milk over the top, then sprinkle about 3 Tbsp. of granulated sugar over top. With your finger, poke holes in the cake every inch or so, all over the top. Pour about 1,4 c. melted butter over the cake, filling the holes. Sprinkle brown sugar over top, and then the cinnamon. You may use more of less of these topping ingredients to suit your taste. Bake at 350 for 30-35 minutes or until done. Cool in pans. Yield: 6 cakes, 6-8 servings each. Members of Moravian churches have these sugar cakes, along with coffee, after Easter Sunrise services.

Orange Mint Tea
1 c. sugar
1 12-oz. can frozen orange juice
5 mint teabags or a handful of fresh garden mint
1,2 c. lemon juice
cold water

Steep tea in 2 c. boiling water until strong. Add sugar, lemon juice and frozen orange juice. Add enough cold water to make 1 gallon. Chill and serve. Very refreshing!

Ham & Potato Breakfast Casserole
8 oz. cooked ham, diced
16 oz. sour cream
2 c. shredded sharp cheddar cheese
1 32-oz. pkg. frozen hash brown potatoes
2 cans condensed cream-of-potato soup
1 1,2 c. grated Parmesan cheese

In a large mixing bowl, combine ham, sour cream, cheddar cheese, potatoes and soup; mix well. Spread mixture evenly into a lightly greased 9"x13" baking dish. Sprinkle Parmesan cheese on top and bake at 375 for 1 hour or until bubbling and nicely browned.

Asparagus & Onion Quiche
1 unbaked pie crust
1 Tbsp. butter
1,4 tsp. dried basil
1 tsp. cornstarch
1 c. milk (not skim)
3,4 c. sliced onions
6-8 asparagus spears, cooked
2 eggs
1,4 tsp. dried oregano
salt and pepper to taste
1,2 tsp. prepared mustard
3,4 c. grated Swiss cheese

Preheat oven to 400. Spread mustard on bottom of pie crust. Bake for 10 minutes. Melt butter in skillet. Add onions and saut for 3 minutes. Mix in basil, oregano, salt, pepper and asparagus. Combine eggs with cornstarch and milk. Mix everything together and pour into pie crust. Top with cheese. Bake at 325 until knife inserted comes out clean (about 50 minutes).

Barbecued Ham Balls
Ham balls:
2 lb. ham-loaf mix
1,2 c. milk
1,2 tsp. salt
1 c. graham cracker crumbs
1 egg

Sauce:
1 can tomato soup
1 Tbsp. mustard
1,4 c. vinegar
1 1,4 c. brown sugar

Mix all ham-ball ingredients together and shape into walnut-sized balls. Place in a greased, shallow pan. Blend together all sauce ingredients and pour over ham balls. Bake at 350 for 1 hour.

Old-Fashioned Rhubarb Pie
2 c. rhubarb, cut into 1/2" cubes
2 Tbsp. flour
2 eggs, beaten
1 1,2 c. sugar
1,4 c. water

Mix all together until blended. Pour into unbaked pie crust. Dot with butter and sprinkle with cinnamon. Bake at 350 until set (about 35 minutes).