AMISH SIDE DISH RECIPES

FRIED APPLES
1 green apple
1 tablespoon sugar
1 beaten egg 
1-1/2 tablespoons shortening
1/4 teaspoon cinnamon powder
Core apple, and cut into ¼ inch thick slices. Dip in egg; sprinkle with sugar and cinnamon. Fry slowly in shortening until brown and tender.

APPLES WITH HORSERADISH
4 tart apples, peeled
4 to 5 tablespoons prepared horseradish
3/4 teaspoon sugar
Grate apples into bowl containing horseradish and sugar. Blend while grating to prevent discoloration of apples. Taste, if too tart or strong add a little more sugar.

SPICED APPLESAUCE
1 quart cooked sweetened apples, strained
3 tablespoons red cinnamon candies
2 tablespoons grated orange rind and juice
1 teaspoon lemon juice
1 teaspoon lemon rind
1 teaspoon cinnamon
While the applesauce is still hot, add the cinnamon candies, grated orange and lemon rind, orange and lemon juice. Mix thoroughly and add cinnamon. Mix again, and bring to a boil and simmer until candies are dissolved. Cool and serve as meat accompaniment.

BEET HORSERADISH
1 lb boiled beets 
1 teaspoon salt
2 oz fresh horseradish 
Pinch of pepper
2 tablespoons vinegar 
1/2 cup water
1 teaspoon sugar
Grate beets and horseradish. Combine vinegar, sugar, salt, pepper and water. Bring to a boil. Pour over grated beets and horseradish. Mix thoroughly. Store in jar in refrigerator and serve with meats.

CRANBERRY SAUCE
1 pound cranberries 
1 cup water
1-1/2 cups sugar
Boil water and sugar together for 5 minutes. Add cranberries and boil for 5 minute more. Put through a strainer. Pour into a mold and let stand until firm.

FRIED PRUNES
25 to 30 prunes
25 to 30 almonds, use an electric chopper to mash them
2 well beaten eggs
1 tablespoon sugar
Salt to taste
1 teaspoon baking powder 
Flour, enough to make a runny batter
3/4 cup milk
Soak prunes in water overnight. Remove the pit, making as small a hole as possible; fill the center with some of the almond nut meat. Make a batter by adding sugar and salt to the beaten eggs. Sift flour and baking powder together. Gradually add flour mixture alternately with the milk to the beaten eggs. Beat until smooth. Drop a prune into the batter then lift in out with a tablespoon. Place each prune into a heated frying pan with butter melted. (Since butter burns easily, some shortening may be added to the butter), Enough batter should be used with each prune to make a small cake batter all around the prune. Turn to brown on both sides. Serve hot with roast pork dinner.