BY LOVINA EICHER
Special to the Record-Eagle
September 22, 2008 12:00 am Note: Due to unprecedented, massive power outages, mail disruption, phone disruption, etc. in the Ohio Valley in the wake of a windstorm on Sept. 14, The Amish Cook column was delayed this week and its format is different. Next week should return to normal. This week's column features two recipes from the autumn chapter of Lovina's upcoming book, "The Amish Cook at Home" (reprinted here with permission from our publisher, Andrews McMeel Universal). The cookbook is currently available for pre-ordering at Amazon.com. Grape Salad This is a good, light salad that is commonly served at the after-church meal. Other fruits can be added to this, like pineapple. 1 c. sour cream 8 oz. cream cheese, softened 1 c. Cool Whip or whipped cream 11/2 c. powdered sugar 1 t. lemon juice 3 pounds seedless grapes Combine all the ingredients in a large mixing bowl, and stir until the grapes are coated evenly. Cover and refrigerate overnight before serving. Serves 6 to 8 Pumpkin Bread Pumpkin, like watermelon and squash, is a viney plant, which really spreads out. So whether we grow pumpkins in a particular year depends largely on how much space we have. I like having fresh pumpkin because it really can be used in a lot of different baked goods. This moist bread is a seasonal favorite! 2 c. fresh pumpkin (or 2 15-ounce store bought cans) 31/2 c. flour 3 c. sugar 1 t. cinnamon 2 t. soda 11/2 t. salt 4 eggs 2/3 c. water 1/3 c. cooking oil 1 c. chopped pecans Preheat the oven to 350 degrees. Grease and flour two 9 x 13 inch loaf pans. In a bowl, mix the pumpkin, flour, sugar, cinnamon, soda, and salt together. Add eggs, water, oil and pecans. Divide the batter between the pans. Bake for at 1 hour or until a toothpick inserted in the middle comes out clean. Makes 2 loaves
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