Free recipes from 

                        The Harvest Table Cookbook

Wiggler's Casserole (for a large group)

3 lbs. hamburger                                1 3/4 qt. tomato soup

3 onions-chopped                              1 lb. Velveeta™ cheese

3 c. chopped celery                            2 sm. pkgs. spaghetti

2 cans cream of mushroom soup      9 slices of bacon

2 cans of peas                                     3 c. diced, cooked potatoes

1 c. grated cheese                              1 lb. carrots, peeled and sliced

Cook spaghetti according to package directions. Fry bacon and remove to a plate. Brown hamburger in bacon fat. Put meats and onions in a 6 quart casserole. Add potatoes, soup, carrots and spaghetti. Arrange celery and bacon slices on top. Bake in 350 degree oven for 1 to 1 1/2 hours or until bubbly and lightly browned on top.

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Amish Cabbage Stew

1 head cabbage                          2 lbs. cubed beef

5 carrots                                       salt and pepper to taste

1/2 c. celery, diced                      1 onion, sliced

1/2 c. flour

Dredge beef in flour and brown in oil on all sides. Cut cabbage into chunks; slice carrots thick; add diced celery and sliced onion. Add beef to cabbage and other vegetables. Add 2 cups water and bring to a boil. Then simmer for about 1-1/2 hours until beef is tender. Add water if necessary during cooking.

Never Fail bread

4 c. warm water              1/3 c. oil

2 pkgs. dry yeast             2 tsp. salt

1/3 c. sugar                      12 c. flour

Preheat oven to 400 degrees. Add yeast to warm water and mix well. Add sugar, oil and salt. Add flour gradually. Let rise in warm place for 1 hour. Punch down and let rise for another hour. Shape into loaves and let rise in greased loaf pans for 1 1/2 hours. Bake for about 35 minutes.

Amish Saying:

"Blessed are those who can give without remembering and take without forgetting."

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