The Homestyle Amish Kitchen Cookbook (14 page)
Read The Homestyle Amish Kitchen Cookbook Online
Authors: Georgia Varozza
flour for dredging
1 tsp. salt
¼ tsp. pepper
¼ cup fat (such as bacon) or oil
2 onions, sliced
2 cloves garlic, minced
½ cup vinegar
1 can stewed tomatoes
1 small can tomato paste
½ tsp. cloves
Cook rabbit pieces in 1-2 cups water in a covered stockpot or Dutch oven until meat can easily be deboned. Strain broth and save to add to stew. When cool enough to handle, debone meat and cut into pieces.
Roll pieces of meat in flour and sprinkle with salt and pepper. Fry in fat or oil until browned. Remove and set aside. Add the onion to the fat and cook until limp and slightly browned. Add back the meat and broth, and then add all other ingredients. Cover and let simmer, or bake at 350°, for 1-1½ hours.
2 cups flour
2 tsp. baking powder
½ tsp. celery salt
½ cup milk
1 egg
2 T. butter, melted
6 cups beef or chicken broth
In a large mixing bowl, whisk together the flour, baking powder, and celery salt. Whisk together the milk, egg, and melted butter until well mixed. Make a well in the flour mixture and pour the
milk mixture into it. Stir until a stiff dough forms, but add a bit more milk if dough looks too dry. Cut the dough in half and let stand, covered, for 10 minutes.
Heat the broth to boiling in a wide pan. You want to have enough liquid surface to hold all the knepps at the same time.
Tear or cut the dough into small pieces (no bigger than an inch). Gradually add the knepps to the boiling broth. Cover, reduce heat, and cook for 12-15 minutes. Do not lift the lid during cooking.
5 cups broth or water (beef broth tastes especially good)
1 cup lentils
1 onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1 large potato, diced
2 cups canned tomato sauce
½ tsp. curry powder
½ tsp. basil
salt and pepper to taste
Combine all the ingredients in a large pot and simmer for 1-2 hours.
2 lb. hamburger
2 tsp. salt
⅛ tsp. pepper
2 eggs, beaten
¼ cup chopped fresh parsley
½ cup crushed cracker crumbs or bread crumbs
2 T. milk
5 T. flour
4 small onions, chopped
2 cups celery, diced
4 cups potatoes, peeled and diced
¼ cup rice
6 cups tomato juice or V-8 juice
6 cups water
1 T. sugar
1 tsp. salt
1½ cups frozen corn, or a mixture of frozen corn and peas
Combine the hamburger, salt, pepper, eggs, parsley, crumbs, and milk. Mix thoroughly with your hands and then form into balls the size of walnuts. Dredge meatballs in the flour and fry in a large pot to which you have added some oil so they don’t stick while browning. When meatballs have browned, add all the remaining ingredients except the corn. Bring the mixture to a boil, reduce heat, cover with a tight-fitting lid, and continue to cook until vegetables are tender. Add the corn last and cook for 10 more minutes.
1½ lb. hamburger
1 egg
1 cup bread crumbs or oatmeal
½ cup onion, diced
salt and pepper to taste
2 T. shortening
2 cans tomato soup
2 cans beef broth
2 cans water
¼ tsp. thyme
4 potatoes, cubed
4 carrots, sliced
Mix together the meat, egg, bread crumbs or oatmeal, onion, and salt and pepper. Roll into meatballs and brown in shortening. Drain. Add tomato soup, beef broth, and cans of water. Next, add the thyme, potatoes, and carrots. Simmer until vegetables are tender, about 1 hour.
2 T. oil
3 lb. stewing beef
2 cups onion, chopped
3 T. flour
2 cups water
1 tomato, chopped
5 potatoes, peeled and cubed
4 carrots, peeled and sliced
½ tsp. thyme
½ tsp. rosemary
1 tsp. salt
1 tsp. pepper
1 cup peas, frozen or fresh
½ bell pepper, diced
Heat oil in a large pot and brown beef and onions. Sprinkle flour to coat meat and stir, cooking for 1 minute. Add water and tomato, cover, and simmer on low heat for 2 hours. Add more water if stew looks dry.
Add potatoes, carrots, and spices; cover and simmer another hour.
Add peas and bell pepper and simmer an additional 15 minutes.
To quickly and easily chop nuts, place between two layers of waxed paper and roll with a rolling pin.
3 lb. potatoes, peeled and cubed
½ cup onion
pinch of salt
2 T. butter
salt and pepper
1 cup milk
1 cup water
rivvels
(recipe follows)
Put potatoes and onions in a large kettle with water to barely cover and a pinch of salt and cook until the potatoes are done.
Do not drain the water. Take a potato masher and mash the potatoes in the water until they are roughly mashed. There will still be small lumps. Then add the butter and salt and pepper to taste.
Next, add the liquid—you need to use a combination of milk and water because the milk gives the soup a creamy richness. Bring the soup to a gentle bubbling simmer. Make the
rivvels
.
Rivvels
1 cup flour
½ tsp. salt
1 egg
In a medium bowl, mix the flour and salt. Break the egg into the flour mixture and mix together until you have lumps about the size of grapes. This is a fairly messy process, so feel free to use your hands to mix. Drop these
rivvels
into the soup and, stirring occasionally, cook them until done, about 10 minutes or so depending on their size. If the soup is too thick, you can add more milk. Adjust the seasoning to taste before serving.
Rivvels can be put in any boiling liquid. A batch of rivvels cooked in a pot of chicken or beef broth, or even warm milk, makes a great addition to lunch or dinner. Add some vegetables and pieces of meat, serve it with fresh-baked bread or biscuits, and you have a complete meal
.
1½ lb. hamburger, browned and drained
1 large onion, diced
1 quart potatoes, cooked and diced
1 pint carrots, cooked and diced
8 oz. egg noodles, cooked
1 pint peas
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
Velveeta cheese slices
Layer in the order given (except the Velveeta) in a casserole dish and bake at 350° for 1 hour. Slice Velveeta cheese as thin as you can and lay over the top of the casserole. Return to the oven to continue baking until the cheese is melted and bubbly.
2 lb. hamburger
10 carrots, peeled and sliced
6 large potatoes, peeled and thinly sliced
salt and pepper
paprika
In a heavy oven-proof pot, layer a portion of the hamburger (raw) with some of the carrots and then potatoes. When each layer has been completed, salt and pepper and then continue layering. It’s better to have several thin layers versus just a few thick ones. Be sure to end with a small amount of hamburger. Sprinkle paprika over the top and cover with a tight-fitting lid.
Bake at 350° for at least an hour, or until carrots and potatoes are cooked through and tender. If you have the time, bake it at 250° for 3-4 hours, being careful not to scorch the bottom.
This is a dry stew. You can also cook this all day on low in a Crock-Pot, but add about 2 T. water or broth to the pot
.
10 medium potatoes, peeled and diced
¼ cup onion, chopped
milk
1 lb. cooked ham chunks or country smoked sausage
3 T. flour
1 cup milk
½ lb. Velveeta cheese, cut into small cubes
Boil the potatoes and onions together until just tender. Pour off most of the water, return the potatoes and onions to the pot, and add milk to barely cover. Add the meat and heat until simmering. Meanwhile, put the flour and 1 cup of milk into a jar and shake well. When the soup starts to bubble, and while stirring constantly, gradually add the flour and milk mixture. Stir for several minutes until slightly thickened. Turn the heat to very low, add the Velveeta cheese, and let set for 5 to 10 minutes, stirring occasionally, until the cheese is melted.
½ head cauliflower, cut into small pieces
2 potatoes, peeled and diced
2 carrots, thinly sliced
½ eggplant, cut into small pieces
4 tomatoes, skinned, seeded, and chopped
2 onions, thinly sliced
