Salad Recipes from Amana Cookbook

Just as I promised, I'm sharing some recipes out of the Amana cookbook from 1948 that I found in Eureka Springs, Arkansas.  The cookbook was the first attempt at compiling very old recipes of the Amana Society in east central Iowa.  The Amana Society was a religious community comprised of 7 villages, and was founded in 1714.  These wonderful old  recipes might have been lost through time if not for the efforts of  the Ladies Auxiliary of the Homestead Welfare Club of Homestead, Iowa.  Here are two cold summer salads from the book!


Tomaten Salat
(Tomato Salad)

6 tomatoes, skinned and quartered
1 large onion, cut in rings
2 TBSP sugar
2 TBSP vinegar
1/2 tsp salt
dash of pepper
Mix in order given and chill.

Sellerie Salat
(Celery Salad)

1 bunch celery, sliced
water to cook
1/2 tsp salt
2 TBSP vinegar
dash of pepper
1/4 C cream

Cook celery until tender, drain and combine with remaining ingredients.  Chill and serve.

SWAPS:
Simply Sweet Home
My Romantic Home
The Shabby Nest
Common Ground

My Mom's Hash Brown Casserole

In honor of Mother's Day this Sunday, I went through some of the recipes that my mom makes and found one that I wanted to share with you.  Mom is not a fan of sour cream and so she switches it up in this recipe with cream of celery soup, which gives it a flavor that's perfect for springtime dinners.  I hope you'll  enjoy it!

Hash Brown Casserole
Shirley Winland  Michael ("Mom" and "Nana"!)

One 2 lb. bag hash brown frozen shredded potatoes
1 stick butter
1 tsp salt
1/2 tsp pepper
1/2 C onion, chopped
1 can cream of chicken soup
1 pint sour cream (Mom's note:  I use 1 can cream of celery soup)
1 C shredded cheddar cheese

Saute' onions in butter;  mix with the rest of the ingredients.  Put in a 10 x 13" casserole dish.  Mix cornflakes with 1/2 stick of butter.  Cover top of potatoes with the cornflake mixture.  Bake at 350 degrees for 1 1/2 hours.

SWAPS:
Blessed with Grace
33 Shades of Green
Love Bakes Good Cakes
Flour Me with Love
I Should be Mopping the Floor
Stone Gable
Mrs Happy Homemaker
Make Ahead Meals
Create with Joy
Couponing and Cooking
Lines Across My Face
 Alderberry Hill
Cedar Hill Ranch

Strawberry-Glazed Fruit Salad

I'm back from a trip with hubby.  He had a conference that was held at The Great Cedar Lodge in Branson, Missouri. The lodge is listed among the Historic Inns of America, and it was just a very relaxing, beautiful place! Great Cedar is  a perfect destination if you really want to get away and feel surrounded by nature.  It was warm, "top 10" weather the whole time we were traveling.  We got back home and were welcomed with snow this morning!  I know it's May, but it's pretty to me, just the same. While in Branson and Eureka Springs,  I had the chance to browse some antique shops (had temperatures in the  70's and 80's there:  folks at Big Cedar  were splashing around in the outdoor pool!)and found two vintage cookbooks.  My new "old friends" are entitled:  Amana Recipes from 1948 and All About Home Baking from 1933.  As I have a chance to read them, I'll share with you in a later post.  One book had a hand-written note inside to record the history of  its origin;  that's always exciting for me!  Another book that I bought on my trip is not quite as old, but has some great recipes.  I plan to make this fruit salad, soon.  In fact, I went to the store and bought fresh strawberries yesterday to make it.  Enjoy!

Strawberry-Glazed Fruit Salad
(Taste of Home Low Fat Country Cooking-1997)
Jeri Dobrowski, Beach, North Dakota

1 qt. fresh strawberries, halved
1 can (20 oz.) unsweetened pineapple chuncks, drained
4 firm bananas, sliced
1 jar or pouch (16 oz.) strawberry glaze

In a large bowl, gently toss strawberries, pineapple and bananas;  fold in the glaze.  Chill for 1 hour.

SWAPS:
Blessed with Grace
Love Bakes Good Cakes
Our 4 Kiddos
Hun What's for Dinner?
Balancing Beauty and Bedlam
Mandy's Recipe Box
Our Delightful Home
Raising Homemakers
Deep Roots at Home
We Are That Family
Cedar Hill Ranch