The Homestyle Amish Kitchen Cookbook (19 page)
Read The Homestyle Amish Kitchen Cookbook Online
Authors: Georgia Varozza
If you use canned beats, they are canned with salt and water, so reduce or eliminate the salt. You can also use pickled canned beets. Simply use the beet water to make the sauce and omit the vinegar, sugar, and salt
.
2 cups fresh corn cut from the cob (can use frozen)
1 T. butter, melted and cooled slightly
½ cup milk
2 tsp. salt
1 tsp. sugar
unbaked pie crust, enough for bottom crust and top crust
Mix together the corn, butter, milk, salt, and sugar.
Using a 9-inch pie pan, line the pan with the bottom crust. Fill the pie pan with the corn filling and cover with top crust. Pierce top crust all over with a fork. Bake for 10 minutes in a 400° oven. Reduce heat to 325° and bake an additional 20-25 minutes. Serve hot.
The Amish do not believe in making use of government assistance; they pay taxes but do not collect Social Security, nor do they carry health insurance. Instead, when there is a need, such as paying for a lengthy hospital stay, the deacon will oversee administration of funds from a common pool of money, collected from church members to help with the financial burden of the family when necessary.
2¾ cups flour
2 tsp. salt, divided
1 cup milk
2 eggs, separated
2 cups dry cottage cheese
Sift together the flour and 1 tsp. salt. Add the milk and the egg whites (not the egg yolks; save those for later) and beat well to make a medium soft dough. Roll out fairly thin and cut into 4-inch-square or round pieces.
Mix together the cottage cheese, 1 tsp. salt, and egg yolks. Place some of this filling in the middle of one piece of cut dough and top with another piece of dough. Pinch edges well to seal completely.
Cook in boiling water for 5 minutes. You can serve these with cooked onion, milk gravy, or browned butter.
4 T. butter, divided
3 cups celery, diced
1 cup slivered almonds
2 T. flour
½ cup half-and-half or cream
⅛ tsp. pepper
1 cup chicken broth, boiling
3 T. Parmesan cheese
Melt 2 T. butter in a large skillet until frothy. Add celery and almonds. Cover and cook for 15 minutes, stirring occasionally. Add 2 more T. butter and let melt. Blend in flour and cook, stirring, for 1 minute. Add half-and-half or cream, pepper, and boiling chicken broth, continuing to stir constantly until sauce comes to a boil and thickens. Spoon casserole into a 1-quart casserole dish and sprinkle with Parmesan cheese. Broil in oven until cheese melts and browns slightly.
4 T. oil
2 large onions, thinly sliced
salt and pepper
4 large tomatoes, skinned and sliced in thirds
¾ cup heavy whipping cream
brown sugar
fresh minced parsley for garnish
Heat the oil in a large skillet, add the sliced onions, cover, and cook over low heat for about 4 minutes. Uncover, stir, and sprinkle with a bit of salt and pepper to taste. Place the tomatoes on top of the onions, cover, and cook for 5 minutes longer; the onions should be tender and golden.
Sprinkle the tomatoes with more salt and pepper and pour the cream over all. Sprinkle the tomatoes with a bit of brown sugar and continue cooking, uncovered, for 3-4 more minutes, or until the cream and tomatoes are heated through. Sprinkle with salt and pepper and serve immediately in bowls, with minced parsley sprinkled on top.
1 cup Cream Sauce (see recipe below)
2 cups soft bread, cubed
½ cup Velveeta or Cheddar cheese, cubed
2 T. butter, melted
1 cup peas
3 hard-boiled eggs, sliced
1 large tomato, sliced
Cream Sauce
3 T. butter
3 T. flour
1 cup milk
¼ tsp. salt
To make cream sauce, melt butter in a saucepan and then add flour; while stirring constantly, slowly pour in milk. Keep stirring and cooking over medium heat until the cream sauce has thickened and comes just to a boil. Season with salt.
Mix together bread, cheese, and melted butter. Spread half of the bread mixture in a buttered casserole dish. Add peas and half the cream sauce. Next, layer on the hard-boiled eggs. Arrange tomato slices over the top and cover with the remainder of the cream sauce. Top that with the remaining bread mixture and bake at 350° for 25 minutes.
1 quart jar green beans
5-6 hot dogs, cut up
1 can of cream of mushroom soup
Place green beans in layers in a baking dish with 5-6 cut up hotdogs. Add 1 can of cream of mushroom soup and bake at 350° until the casserole is hot and bubbly.
½ lb. bacon
2 lb. young green beans, washed and trimmed but left whole
5 new potatoes, unpeeled and cubed
2 small onions, diced
½ tsp. salt
¼ tsp. pepper
1½ cups chicken broth
In a large saucepan, brown the bacon until crisp and pour off grease. Add the beans, potatoes, onions, salt, pepper, and broth; stir. Simmer for 15-20 minutes or until vegetables are tender.
The Amish do not like having their pictures taken as they take to heart the admonition in Exodus 20:4, “Thou shalt not make unto thee any graven image, or any likeness of any thing that is in heaven above, or that is in the earth beneath, or that is in the water under the earth” (
KJV
). They will, however, decorate the walls of their homes with calendar pictures of scenery or animals.
Green Beans with Mustard Sauce
2 lb. small, tender green beans, left whole
¼ cup butter
2 T. prepared mustard
2 T. brown sugar, packed
½ tsp. salt
2 T. lemon juice
3 T. cider vinegar
¼ cup fresh parsley, chopped
¼ tsp. thyme
¼ tsp. pepper
In a large saucepan, cook or steam green beans until tender. Drain and place in a serving dish.
While green beans are cooking, in a small saucepan combine the butter, mustard, brown sugar, salt, lemon juice, vinegar, and seasonings. Heat over low heat until butter has melted and all ingredients are blended. Pour over the hot green beans and serve.
6 eggs
4 T. cold water
½ tsp. salt
4 cups flour
Mix together the eggs, water, and salt until well blended. Add flour and knead about 100 times. Roll thin and cut into long strips. Allow to dry thoroughly and store in jars or plastic containers, or use fresh.
2 cups flour
¼ tsp. salt
¼ tsp. pepper
4 tsp. baking powder
1 egg, well beaten
3 T. melted butter
enough milk to make a fairly stiff batter
asparagus, cooked and buttered
Sift together the flour, salt, pepper, and baking powder. Stir in the egg, butter, and milk, adding more milk as needed to make a stiff batter.
Bring a pot of water to boiling and, dipping a spoon into the hot water each time, drop spoonfuls of batter into the boiling water. Cook for 15-20 minutes and then drain off the water and put the knepp in a dish that has been greased with butter. Top with cooked, well-buttered asparagus. Salt and pepper to taste and serve immediately.
¾ cup flour
1 T. cornmeal
1 T. sugar
2 tsp. baking powder
½ tsp. salt
¼ tsp. pepper
½ cup cold milk
2½ cups onions, finely diced
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper. Stir in the milk to make a thick batter, stirring out lumps. Add the onion and mix well again.
Heat oil in a deep-fat fryer or deep-sided frying pan. Drop batter by heaping teaspoonfuls into the hot oil. Fry for a couple of minutes until golden brown on bottom side; turn and fry the other side until golden. Remove with a slotted spoon and serve immediately.
2 lb. potatoes, peeled and diced
½ cup onion, chopped
2 cups Velveeta cheese, cut into small cubes
½ tsp. pepper
1 can cream of chicken soup
½ cup butter, melted
1 pint sour cream
1 tsp. salt
¼ tsp. pepper
2 cups corn flakes, crushed
¼ cup butter, melted
Cook the potatoes until almost soft. Drain. Mix together the onion, Velveeta cheese, pepper, cream of chicken soup, ½ cup butter, sour cream, salt, and pepper. Add to the potatoes and pour mixture into a buttered casserole or baking dish.
Mix together the corn flakes and ¼ cup melted butter and cover the potato mixture.
Bake uncovered at 350° for 45 minutes.
¼ cup oil
¾ cup onion, diced
1 26-oz. bag frozen shredded hash browns, unthawed but loose
1 tsp. salt
½ tsp. pepper
¼ cup fresh parsley, minced
1 cup Swiss cheese, shredded
Heat oil in an electric skillet at 275° or use a heavy skillet over medium heat. Add onion and cook until onion is limp and begins to color.
