82-Lancaster Farming, Saturday, February 2,2002 On the spur of the moment these women stirred up one of their favorite Lois Peachey, Wanda Yoder, and Rachel Kanagy. Standing from left are recipes and held an impromptu meal for about 50 people. Some of their Joyce Havice, Wendy Bison, Joyce Hostettler, Susan Kauffman, Vivian specialties include recipes handed down through the generations, or Bonson, Helen Pennepacker, Sarah Goddard, Danielle Smoker holding their own perfected recipes and family favorites. Seated from left are Lauren, and TurieAlwine. Barrville Mennonite Church Shares Food, Recipes LOU ANN GOOD Food And Family Features Editor BARRVILLE (Mifflin Co.) The first Sunday of every month members of Barrville Mennonite Church gather together for food and fellowship in the social hall. Turie Alwine and her hus band Clarence always bring Amish potatoes because “no one else can make them as good,” said a member. Otherwise, the selection changes from month to month with others bringing one of their specialties. The church is famous for good food and fun. So when Wendy Bison starting attending the church two years ago, she was amazed that the women had never published a cookbook. Under her prodding, mem bers compiled their recipes in a cookbook to sell as a fundraiser for the church building fund. The cookbook, “Sharing Our Best” is a wire spiral-bound easel-style that stands up for easy readability when preparing a recipe. The cookbook includes such family favorites as Oma’s Hay- Makin-Day Doughnuts. Wendy explained that recipe is one her family has served for many gen erations. “The doughnuts were always made on hay making day and served at the 3 p.m. break that we called tea time.” Although many of the cooks prepared recipes by adding a pinch of that and a walnut-size amount of that, those such as Turie and Clarence Alwine— famous for their Amish pota toes—needed to determine exact measurements to write down. Wendy explained that the cookbook also includes some recipes from the Amish and Mennonite communities who live nearby. Barrville is a tiny community nestled on the edge of what is known as Big Valley in Mifflin County. The official address for those who live in the area is either Reedsville or Belleville be cause Barrville does not have a post office, bank, hardware store or any other business generally associated with a town. The first church on the prop erty was built in 1852. For the next 100 years, the church was operated sporadically by Meth odists, Lutherans, Presbyterians, Pentecostals, and Mennonites. The Mennonites established a congregation during the 1950 s and built a new church that was finished in 1959. Although the congregation is small, the membership is close knit and finds many occasions to work and eat together. The most notable time is the monthly fellowship meals. Readers are invited to drop by during a fellowship meal at the church on the first Sunday of every month. “We don’t know what will be served, because we never assign people to bring a particular dish. Sometimes we end up with lots of desserts and other times with casseroles, but surprisingly most of tbe time we have a nice selec tion of everything,” Wanda Yoder said. For a copy of the cookbook, send a check made out to Barr ville Mennonite church for $lO plus $3 for postage and handling to Wendy Bison, 127 Stuckey Lane, Reedsville, PA 17084. Here are some recipes from the cookbook. 1-2-3 APPLE PIE 2 eggs l A teaspoon salt 1 teaspoon cinnamon l'/2 cups sugar 2 teaspoons baking powder 1 cup flour 1 cup chopped nuts 2 cups peeled, diced apples 2 tablespoons milk Mix together all ingredients until moist. Place in buttered 10- inch pie pan. Bake at 350 de grees for 30-40 minutes or until done. Serves 8-10. If a sweet apple such as yellow delicious is used, decrease the amount of sugar to one cup. Serve with ice cream. It’s deli cious. Mary Ella Saner CROW’S NEST 1 cup sugar 2 tablespoons butter legg V/i cups flour Vi cup milk 1 cup raspberries 1 teaspoon baking powder 1 teaspoon vanilla Mix all ingredients together and put into 8-inch pan. Bake at 375 degrees for 30 minutes. Topping: 2 tablespoons butter Vi cup milk Vi cup water Vi cup sugar 1 teaspoon vanilla flour (to thicken) Put all ingredients into sauce pan; cook over medium heat until thick. Pour over cake. Serve warm. Joyce Havice PINEAPPLE SALAD 15-ounce can evaporated milk, chilled 20-ounce can crushed pineap ple Vi cup sugar 8-ounces cream cheese 6-ounces orange Jell-0 Boil pineapple juice with sugar and Jell-O. Cool. Beat cream cheese and chilled milk together until fluffy. Fold into pineapple mixture and mold. Wanda Yoder POPPYSEED BREAD 3 cups flour Vi teaspoon salt VA teaspoon baking powder 2 tablespoons poppy seeds 2 cups sugar 1 Vi cups oil 3 eggs IV2 teaspoons vanilla V/i teaspoons almond extract 1 Vi cups milk Combine flour, salt, baking powder, and poppy seeds in a large bowl and set aside. Cream together sugar, oil, eggs, vanilla, and almond extract. Add dry ingredients to the sugar mixture alternately with milk. Bake at 350 degrees in two greased loaf pans, 40-60 minutes. Marsha Kuhns CHERRY DELIGHT 2Vi cups graham cracker crumbs 2 A cup butter, melted Vi cup confectioners’ sugar 1 package Dream Whip (pre pared as directed on pack age) 6-ounces cream cheese Vi cup confectioners’ sugar 1 can cherry pie filling Mix together graham cracker crumbs and Vi cup confection ers’ sugar. Add melted butter and press firmly into cake pan. Beat together Dream Whip, cream cheese, and Vi cup confec tioners’ sugar. Spread on top of crumbs. Refrigerate until firm. Spread cherry pie filling on top. Refrigerate until ready to serve. Helen Pennepacker BARBECUESAUCE 1 cup granulated sugar 4 teaspoons Worcestershire sauce Vi teaspoon pepper 1 cup ketchup V* cup vinegar 1 cup chopped onion Mix all ingredients and boil 5 minutes. This is very good on steaks, with chicken nuggets, and with leftover roast beef that is cut up for barbecue sand wiches. Wanda Yoder
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