By Georgia Varozza

ISBN-10: 0736962514

ISBN-13: 9780736962513

The Amish are well known for his or her basic lives, their difficult quilts, their daring religion, and particularly their home made nutrients. directly from the guts of Amish nation, this new selection of hearty, healthy recipes will remind you of the pleasures of the kin table.

Learn to organize effortless and scrumptious dishes on your kin, including
•caramel apple pie
•farmer's stew
•shoofly pie
•haystack supper
•homemade noodles
Bring the easy existence domestic!

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Extra info for 99 Favorite Amish Recipes: *Best-Ever Breakfasts *Midday Meals and Snacks *Quick and Easy Dinners

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Cover tightly with a lid, reduce the heat and simmer with the lid on for 10 minutes. Serve warm with custard or cream. Serves 6–8. THE BUSHVELD 43 SILWOOD KITCHENS AND YOUR FAMILY M AG A Z I N E An artist in the making I studied at the prestigious Silwood Kitchens Cordon Bleu Cookery School in Rondebosch in the late 1980s. It was a great adventure. The school was smaller in those days, with space for only 34 students, some from as far afield as Zambia, Zimbabwe and Lesotho. Silwood was a fantastic foundation, encouraging me to specialise in food styling and writing and I soon found myself working for one of the leading cookery magazines in South Africa at the time.

Women’s Value has long since been rebranded to Ideas magazine, but with their blessing I am able to share this recipe with you. What is ribbon stage? Ribbon stage is a term in cookery we use to describe the consistency ­required to whisk egg yolks and sugar until very pale and extremely thick. The term ‘ribbon’ is from the test you need to do to see if the mixture is thick enough. Simply dip the whisk into the mixture, and then trail it across the mixture in the bowl in slow motion. The ribbon should be consistent and run down from the whisk onto the surface of the mixture in a steady stream without breaking, forming a ribbon-like pattern that sinks back into the mixture.

Roses are used extensively in cooking in Iran. Rose-water, which is used in Turkish delight and nougat, can be found in the baking section of most large supermarkets or speciality food stores. 500 g red or very dark pink rose petals 850 g sugar 125 ml (½ C) rose-water 30 ml (2 Tbsp) lemon juice Combine the rose petals and sugar in a large, heavy-bottomed saucepan. Add the rose-water and lemon juice and slowly bring to the boil over low heat. Cover and simmer gently for 10 minutes. Stir occasionally to prevent the mixture from sticking.

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99 Favorite Amish Recipes: *Best-Ever Breakfasts *Midday Meals and Snacks *Quick and Easy Dinners by Georgia Varozza

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