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Eggnog Soft Custard

I found this document as I was going through documents i saved. it is a recipe from Leaf42. Our thereian friend passed away a couple years ago, but i wanted to share his recipe.  Soft Custard  3 eggs, slightly beaten  1/3 cup granulated sugar  Dash salt  2 1/2 cups milk  1 teaspoon vanilla  Eggnog  1 cup whipping cream  2 tablespoons powdered sugar  1/2 teaspoon vanilla  1/2 cup light rum  1 or 2 drops yellow food color, if desired  Ground nutmeg  1. In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.  2. Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon v
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Amish Chicken Casserole

 Author: Mandy Bird Serves: 6 Ingredients: ¼ cup butter ¼ cup all-purpose flour 2 cups chicken broth 1 tsp. dried thyme or 1 Tbsp. fresh thyme, finely chopped 1 tsp. kosher salt 1 tsp. ground black pepper 1 cup milk ½ cup shredded Parmesan Cheese 8 oz rotini pasta noodles, cooked al dente 2 cups diced cooked chicken or you can use a rotisserie chicken Directions: Preheat oven to 350 degrees F.  Spray a 2 quart casserole dish with non-stick cooking spray. Melt the butter in large saucepan.  Add flour and whisk together for 1 minute. Add broth, whisking and allow to come to a boil.  Add thyme, salt and pepper as you whisk.  Bring mixture to a boil and continue to whisk occasionally.  Lower the heat and add milk and cheese.  Cook for 3-5 minutes until sauce is thickened and milk is warmed through.  Pour sauce over cooked pasta and add diced chicken to the mixture.  Stir and pour into the casserole pan. Cover and bake for 20-25 minutes. Shared by Susanszy  
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Meatball Cookies

 Meatball cookies are sort of a family tradition. Everyone (all 6 or 7 aunts) in my Dad's family made them as I was growing up, and oddly every aunt's tasted and looked slightly different. Some aunts added nuts, some not, some liquor, some not, and some made them huge and some made them smaller. So I'm going to leave my rendition of the recipe..  Meatball Cookies 1 c sugar 1 c butter 8 oz cream cheese 3 eggs 1/2 c milk 1/2 c cocoa 5 tsp baking powder 1/2 tsp cinnamon 1/4 tsp nutmeg 4 c flour 12 oz chocolate chips 1/4 c whiskey * 1 Tbs rum *  1 Tbs brandy * 2 Tbs oil first cream sugar and butter, then add cream cheese, cream more, then eggs and milk stir till mixed thoroughly. Then add all dry stuff and chips and mix. Then liquor. mix pieces off ( meatball or walnut size) and roll. use a little oil in your hands to make it smooth. bake 400 deg 8 - 10 min frost or not lol  * my sons decided to replace all these with Fireball Whiskey, it seemed to make it even better however i
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Mennonite Cabbage Potato Kielbasa Bake

Ingredients:  1 small head cabbage 2 cups diced potatoes 1 (16 ounce) package smoked kielbasa sausage, sliced 1 cup milk 2 large eggs eggs, beaten 1 teaspoon salt ½ teaspoon ground black pepper  4 slices bread, cut into cubes ½ cup butter, sliced Preheat oven to 400 degrees F (200 degrees C). Remove and wash outer leaves from cabbage; line a 13x9-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage. Mix shredded cabbage, potatoes, and smoked sausage in a bowl; spread atop the cabbage leaves in the baking dish. Whisk milk, eggs, salt, and pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over the cabbage mixture. Top with butter slices. Bake in preheated oven until the potatoes are tender and the top is lightly browned, about 45 minutes. 396 calories; protein 12.5g 25% DV; carbohydrates 21.5g 7% DV; fat 29.4g 45% DV; cholesterol 116.9mg 39% DV; sodium 1019mg 41% DV.  ** I of course double it for
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Rhubarb Cherry Pie

 Ingredients:  3 cups sliced fresh or frozen rhubarb (1/2-inch pieces) 1 can (16 ounces) pitted tart red cherries, drained 1-1/4 cups sugar 1/4 cup quick-cooking tapioca 4 to 5 drops red food coloring, optional Pastry for double-crust pie (9 inches) Directions: In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge. Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes. I have never tried it but want to one day. hope it tastes good. Shared by Mary_Helen
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Amish Lemon Bars

Ingredients: Crust 1 cup flour 1/2 cup or 1 stick softened butter 1/4 cup powdered sugar Filling 2 eggs beaten 3 Tbsp lemon juice 1 cup sugar 2 Tbsp flour 1/2 tsp baking powder Instructions: Preheat oven to 350. Mix crust ingredients with fork or pastry cutter until crumbly. Pour Mixture into greased 8x8 pan and bake for 15 minutes. Combine filling ingredients in order given and pour over baked crust. Bake for 25 minutes and cut into bars once cooled. Shared by Delight
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Amish Egg Noodles

 Ingredients: 6 tablespoons butter, divided 28 ounces chicken broth 1 chicken bouillon cube 12 ounces extra wide egg noodles 1 teaspoon parsley flakes Salt and pepper, to taste Instructions: In a large pan, brown two tablespoons of butter over medium heat. Pour the chicken stock and bouillon cube into the pan and bring to a boil. Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat. Let the noodles set for 30 minutes, stirring every 10 minutes or so. Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes until noodles are tender. Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste. Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems. Shared by Delight
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