Today I'm sharing what we eat during this week.Also make sure to shopping stores at Walnut Creek Cheese if you're visiting Holmes CO. this summer! Or shop online and use my discount code: lynette for 10% off your order. [ Ссылка ]
*thanks to Walnut Creek Foods for sponsoring today's video
You can shop for the cutting boards & knife blocks here: [ Ссылка ]
#whatweeatinaday #mennonitemom #amishcooking
Meatballs
4 lb. hamburger
2¾ c. quick oatmeal
3 eggs
¾ c. evaporated milk
⅔ c. milk
¼ c. chopped onion
2 1/4 tsp. salt
¾ tsp. garlic salt
¾ tsp. black pepper
1/4 cup BBQ sauce
Barbecue Sauce-
¾ Tbsp. lemon juice
¾ tsp. garlic salt
¾ Tbsp. vinegar
2 Tbsp. Worcestershire sauce
1⅓ c. ketchup
½ tsp. liquid smoke
1 c. brown sugar
Shape into balls and fit tightly in baking pan. Cover with sauce. Bake at 350 uncovered for around an hour or less depending how big the meatballs are. Serve and enjoy!
Parsley Potatoes:
Cook small red potatoes.
Melt some butter. Add salt, garlic powder, parsley, a bit of lemon juice to it. Pour over potatoes and stir. Serve! We like to also eat them with sour cream and/or shredded cheese.
Mashed Potatoes: [ Ссылка ]
Mashed Potatoes:
This recipe is just a bit of a gauge as to how much. It's not specific. Add more or less milk if needed. As well as season to taste.
5lb bag of Red Potatoes
1/2 c.butter
6oz cream cheese
1 c. sour cream
about 1 can evaporated milk (or regular can be used) adjust the amount as needed.
salt & garlic powder to taste.
Directions:
Boil potatoes. Drain completely. Pour into mixer bowl. Mash Potatoes, stirring several times. Do not add liquids until smooth. Then add Butter, salt & Garlic. Once whipped, add cream cheese & sour cream. Then begin by slowly adding milk until you reach the desired consistency. Stir and scrape the bowl a few times.
Then brown butter on the stove. And after you’re potatoes are heated and ready to serve, add the butter to the top.
Jennifer Aniston Salad: [ Ссылка ]
Sweet Potatoes : [ Ссылка ]==
Heidi’s Granola : [ Ссылка ]==
Smash Burger sauce : I can’t find her original recipe to link. But it’s in her new cookbook. [ Ссылка ]
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Rhubarb Torte
Crumbs:
1 c. butter
2 Tbsp. white sugar
2 c. flour
Custard:
5 c. rhubarb, finely chopped
6 egg yolks
1½ c. sugar
4 Tbsp. flour
1 c. cream
¼ tsp. salt
1 tsp. Vanilla
Meringue:
6 egg whites, beaten
pinch of salt
¾ c. white sugar
Crumbs: Mix ingredients and press crumb mixture into cake pan. (I wouldn’t use all the crumbs, it’s plenty thick IMO )
Custard : Mix ingredients together and pour on top of crumbs. Bake at 350 for 40-45 min. Meanwhile make merengue. Add to the top of the dessert before it’s quite done baking. And continue baking until slightly brown. Chill and serve.
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Custard Pie
If you don’t want 3 pies- adjust the amount to what you need.
3 unbaked pie crusts
Filling:
1 c. sugar
6 eggs
1 c. brown sugar
7 c. milk, heated
5 Tbsp. flour
1 c. half & half
dash of salt
2 tsp. vanilla
Mix sugars, flour and salt together. Separate eggs. Add yolks to dry ingredients and beat whites until stiff. Add half & half and vanilla to dry ingredients and yolks. Beat until smooth. Add heated milk then egg whites. Pour into pie shells. Bake at 400° for 10 minutes, then reduce heat to 350. For approx 30 minutes. Makes 3 pies
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