recipes

• Sift the flour before measuring and then sift together the flour, baking powder, sugar, and salt.
• (Taking care to sift twice will help ensure your waffles are light and fluffy. )
• Alternately add the flour mixture and milk to the egg yolks, mixing well.
• Add the butter and mix again.
• Last, fold in the stiffly beaten egg whites.

• Break up ground pork into small pieces in a large saucepan.
• Add 4 cups of water and stir, separating the pork well.
• Heat to boiling, reduce to simmer, and cook 30 minutes.
• Remove meat from stock, reserving 3 cups of the stock.
• Add the salt and sage to the reserved stock.
• Combine the cornmeal with 1 cup cold water (or use half water, half milk, which will make the scrapple brown better when fried).
• Add this cornmeal/water mixture gradually to the hot stock, stirring while adding; bring to a boil, reduce to simmer, cover, and cook 20 minutes.
• (If the heat is turned up too high the cornmeal will stick to the bottom of the pot and burn, so be watchful. )
• Stir in cooked ground pork.
• Pour into a loaf pan (the kind you would use to bake bread, for instance) and chill well for 24 hours.
• Slice ¼ – ½ inch thick.
• Fry slices in hot oil quickly, turning only once.
• Make sure there’s plenty of room in the pan to turn each slice.

Make cheese sauce:

• In a medium saucepan, melt butter, blend in flour, and, stirring constantly, slowly pour in milk.
• Continue stirring until mixture has bubbled and thickened.
• Add salt, pepper, and cheese and continue stirring until cheese has melted completely.
• Set aside.

Make filling:

• In larger frying pan, melt butter.
• Add ham and onion and sauté until onion is tender.
• Add whisked eggs and cook, stirring, until eggs are set.
• Stir in cheese sauce.
• Set aside.

Make topping:

• Add bread crumbs to the melted butter and mix well.
• Grease a 9 × 9-inch baking dish and spoon egg and cheese mixture evenly in the pan.
• Sprinkle topping mixture evenly over the top.
• Bake at 350° for about 20 minutes or until topping has browned nicely.

• Brown sausage and drain off grease.
• Beat the eggs; add mustard, milk, and salt.
• Mix in the bread cubes, cheese, and sausage.
• Put in a buttered 9 × 13 or 10 × 15-inch baking dish, cover with plastic wrap, and refrigerate overnight.
• In the morning, take the casserole out of the refrigerator and let set on the counter for a half hour while oven is preheating.
• Bake at 350° for 45-55 minutes or until set.
• (If you use the smaller baking dish, you’ll need to bake it for the longer time.
• ) Remove from the oven and let set for several minutes before cutting.

• Butter a 9 × 13-inch baking dish and spread croutons evenly in the pan.
• Brown sausage, drain, and then spread the sausage over the croutons.
• Sprinkle the non-salt seasoning over that.
• Mix together the eggs, milk, soup, and mustard powder and then pour this liquid mixture over the sausage and croutons.
• Cover the casserole and refrigerate overnight.
• In the morning, let the casserole sit on the counter for 30 minutes while you preheat the oven to 325°.
• Bake the casserole for 1 hour or until lightly browned.
• Remove from oven and turn off heat; sprinkle the cheddar cheese over the top and place the casserole back into the oven until cheese has melted.

• In a large mixing bowl, mix together the flour, baking soda, sugar, and spices.
• In a medium bowl, mix together the egg, milk, melted shortening, and pumpkin.
• Add to flour mixture and beat well until smooth.
• Bake pancakes on a lightly greased griddle or fry pan, turning once.
• Serve plain, with butter and maple syrup, or with powdered sugar.

• In a large bowl, beat the eggs and then add the flour, salt, and milk and whisk to combine.
• Peel the raw potatoes and then grate them coarsely.
• Work quickly so the potatoes don’t darken and get starchy.
• Add the grated potatoes to the egg mixture and stir to mix.
• Heat 3-4 tablespoons lard or shortening in a large frying pan and let it melt.
• Ladle a small amount of the pancake batter (it will be rather runny) into the frying pan and spread each pancake so it’s thin.
• Fry them quickly, turning the pancake over when the first side is crisp and golden.
• Cook the second side so it’s crisp and golden as well.

• Preheat oven to 400°.
• In a small bowl, stir together the flour and salt.
• In a large mixing bowl, beat the eggs thoroughly.
• Alternately add the flour mixture and milk to the eggs, beating after well each addition—the batter should be smooth.
• Spread the softened butter on the bottom and up the sides of a cast iron pot or large ovenproof frying pan.
• Pour the egg batter into the pot (or frying pan) and set in the oven; bake for 5 minutes and then turn down heat to 350° for another 15-20 minutes or until the pancake is puffed up the sides of the pan and crisp and golden on top.

• Sift together dry ingredients; set aside.
• In large bowl, mix together in order given the butter, milk, and eggs.
• Add the sifted dry ingredients and mix just until blended.
• Cook pancakes in a lightly oiled frying pan, turning once.

• Preheat oven to 350°.
• Take a large jelly roll pan (at least 10 × 15 inches) and lightly grease bottom and sides.
• Line the greased pan with parchment or waxed paper; grease the paper.
• In a sauté pan, melt butter and add diced onion; cook until onion is limp; set aside.
• Combine the eggs, mustard powder, salt, pepper, and onion mixture and whisk well.
• Pour the mixture into the prepared pan and bake for 10-15 minutes, or until the omelet is set.
• Remove omelet from oven and invert onto a piece of aluminum foil; gently peel off parchment paper.
• Layer the omelet with the ham and Swiss cheese and then roll it up jelly-roll fashion and wrap tightly in aluminum foil.
• Place the roll on a cookie sheet and return it to the oven for 10 minutes.
• When baked, remove the foil, slice the omelet into thick rolls, and serve.