Meals from Fall Gardens

Sweet Potato Muffins
1 cup butter, softened
1 cup sugar
6 eggs
2 cups buttermilk
1 teaspoon vanilla
1-1/2 cups all-purpose flour
2 tablespoons baking powder
1 pound sweet potatoes, peeled, cooked and mashed

Preheat oven to 350 degrees F. In medium mixing bowl combine butter and sugar. Blend in eggs, buttermilk, flour, baking powder and cooked sweet potatoes. Use wooden spoon to blend all ingredients well. Spoon muffin batter into greased muffin tins. Fill 2/3s full. Bake 25 minutes.

Amish Sticky Chicken
1 c. chicken, cut up into pieces
4 Tbsp. cooking oil
1/4 c. flour
salt and pepper to taste
butter

Pour about two Tbsp. oil in skillet. Add a Tbsp. of butter if desired. Heat until oil is hot. Coat chicken pieces with flour. Place in hot skillet, sprinkle salt and pepper on pieces and brown on all sides. Remove and place in a two-qt. casserole dish. Do this until all pieces are browned. Rinse skillet with about 1/4 to 1/2 c. water and add to chicken. Place dish, covered into oven at 350. Bake for 45 minutes-one hour. When chicken is done, use drippings to make gravy.

Corn Fritters
4 large ears corn
2 Tbsp. all-purpose flour
2 eggs, separated
1 Tbsp. granulated sugar
Salt and pepper to taste

Cut the kernels from 4 ears of corn and place them into a medium bowl. Using the back of a knife, scrape the cobs over the bowl to extract the juices and the pulp. The mixture will resemble scrambled scrambled eggs. Beat the egg yolks in a large bowl until light. Beat in the flour, sugar and salt and pepper. Stir in the corn.
Beat egg whites until stiff. Fold them into corn mixture. Heat a heavy skillet over medium heat and grease lightly. Drop the batter by a small spoonful onto hot skillet and cook until golden brown.

German Pizza
1 lb. hamburger
2 Tbsp. butter
6 med. potatoes
1/2 c. chopped onion
1/2 c. chopped green pepper
3 eggs, beaten
1/3 c. milk
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. shredded mozzarella cheese

Put butter and meat into a skillet. Shred potatoes and put on top of meat. Add chopped onion and green pepper, then salt and pepper. Combine eggs and milk. Pour all over. Cover and simmer for about 30 minutes, or until potatoes are tender. Top with cheese and cover until melted.

Zucchini Bread
3 eggs
2 c. sugar
2 c. zucchini, shredded
1 c. cooking oil
2 tsp. of vanilla
3 c. of flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 c. chopped nuts
1/2 c. raisins

Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Gradually add dry ingredients and spices. Stir in nuts. Pour into bread pans which have been greased only on the bottoms. Bake at 325 degrees for 60-80 minutes. Cool 10 minutes. Remove from pans and cool completely.
Amish Bread Pudding
2 c. milk, scalded
1/4 c. butter
2 eggs
1/2 c. granulated sugar
1/4 tsp. salt
1 tsp. ground nutmeg
3 c. soft bread, torn into small pieces
1/2 c. raisins

Combine milk and butter, stirring until butter is melted. Cool to lukewarm. Combine eggs, sugar, salt and nutmeg. Beat at medium speed of mixer for one minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2-quart casserole; sprinkle with raisins and pour batter over all. Bake at 350 degrees for 50 minutes or until set.
Serve warm with lemon sauce.