The Homestyle Amish Kitchen Cookbook (21 page)
Read The Homestyle Amish Kitchen Cookbook Online
Authors: Georgia Varozza
The eyes of all look expectantly to You, and You give them their food in due season. You open Your hand and satisfy the desire of every living thing
.”
P
SALM
145:15-16
Lord, I thank You that I have the means to care for my family. May I always have an open heart and open hands, and when I see others who are struggling, may I be quick to offer help. You have given me so much. Help me to always remember that You desire that I would in turn give to others who are less fortunate
.
1 lb. hamburger
2 16-oz. cans tomato sauce (or 1 quart home-canned)
1 tsp. salt
1 clove garlic, finely minced
1 T. sugar
1 tsp. pepper
1 T. Worcestershire sauce
1 cup sour cream
1 (3 oz.) package cream cheese
1 onion, finely chopped
1 (8 oz.) package egg noodles, cooked and drained
Brown hamburger in skillet and drain off fat. Add tomato sauce, garlic, Worcestershire, and seasonings and simmer 15 minutes.
Meanwhile, blend together sour cream and cream cheese. Add the onion.
In a buttered baking dish, using half the ingredients, place a layer of noodles. Cover with a layer of meat mixture. Top with cream cheese mixture. Repeat the layers one more time.
Bake at 350° for 30 minutes.
3 eggs
1 cup chicken broth
2 cups milk
1 cup chicken, diced
1 small onion, chopped
¼ cup celery, diced
1½ tsp. salt
1¼ tsp. pepper or to taste
2 quarts dried bread cubes
Beat together eggs, chicken broth, and milk. Add chicken, onion, celery, salt, and pepper and mix well. Add bread cubes and mix well again.
Place mixture in a buttered rectangular baking dish, cover, and bake at 350° for 1 hour. Take off cover (unless it looks too dry, in which case keep the cover on) and continue baking for 20-30 minutes or until done. If a knife inserted into the middle comes out clean, it’s done.
There are many variations of Amish Dressing, some of which include chicken, and some that don’t. I have included several recipes here that my family has eaten over the years. In actuality, I don’t follow an exact recipe (although I have a number of them that I refer to often), but I simply add what I have on hand. You can do the same as you prepare a meal with your family’s unique tastes in mind
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Dressing
6 cups bread crumbs, toasted in the oven until golden
¼ cup celery, diced
1 tsp. dried parsley
1 small onion, diced
2 eggs, beaten
¼ cup butter, melted
salt and pepper to taste
Mix together all the ingredients listed above and add enough hot water to moisten well. Place in a greased casserole dish.
Topping
¼ cup butter
1 T. flour
1 cup chicken broth
2 cans (any combination) of cream of chicken, cream of mushroom, or cream of celery soup
In a medium saucepan, melt the butter, stir in flour; continue stirring while adding broth; keep stirring until mixture thickens. Add the soup and heat through. Pour over the dressing and, taking a fork, poke holes in the dressing so the soup can penetrate.
Bake at 350° for 45 minutes.
4 eggs
½ tsp. salt
⅛ tsp. pepper
½ tsp. sage
½ tsp. thyme
3½-4 cups milk, as needed
1 medium onion, finely chopped
3 stalks celery, finely chopped
¾ cup cooked potatoes, chopped
2 cups cooked chicken, chopped
½ cup cooked carrots, finely diced
1 loaf bread, diced and toasted
Put the eggs into a bowl and beat them. Mix in the salt, pepper, sage, and thyme. Add 2 cups milk, onion, celery, potatoes, chicken, and carrots. Add the bread with enough milk to moisten it well.
Bake in a well-greased casserole dish at 350° for 1½ hours or until the dressing has an omelet-like texture but is not too dry.
3 large carrots, diced and cooked
2 large potatoes, diced and cooked
1 cup celery, diced
½ cup onion, diced
½ tsp. sage
1 tsp. salt
½ tsp. pepper
1 cup diced chicken
1 cup chicken broth
1 loaf bread, cubed and toasted
2 T. flour
2 cups milk
1 egg
In a large mixing bowl, mix all the ingredients except the flour, milk, and egg. Put these ingredients in a quart jar with a tight-fitting lid and shake until well blended and frothy. Pour into the bowl with the dressing and toss to mix.
Put the dressing in a well-greased casserole dish and bake at 350° for 1 hour.
1 whole chicken
2 apples, peeled, seeded, and quartered
1 onion, quartered
salt
pepper
1 tsp. parsley
1 tsp. sage
1 tsp. rosemary
1 tsp. thyme
½ tsp. oregano
2 cups hot water
cooked rice
Clean and place the chicken in a deep roaster or casserole dish. Fill the cavity with apples and onion. Sprinkle the salt and pepper and spices around and on top of the chicken. Pour 2 cups hot water into the roasting pan and loosely cover chicken with foil.
Bake at 350° for approximately 1½ hours, or until a meat thermometer inserted into the thickest part of the thigh (but not touching the bone) reads 180°.
The broth will be rich and have a greenish tint. If you think there isn’t enough broth for serving, you can add a little more boiling water or broth. To serve, slice the chicken and place on top of the cooked rice on individual plates with deep sides (to hold the broth). Place some of the onion and apple on the side and spoon broth over everything.
2 cups macaroni
2 tsp. salt (for cooking macaroni)
2½ cups milk
8 oz. Velveeta cheese, cubed
salt and pepper to taste
butter
bread crumbs
Cook the macaroni in salted water just until tender; drain. Place the cooked macaroni in a buttered casserole dish. Add the milk, cheese, salt, and pepper. Dot with butter and then top with bread crumbs.
Bake at 350° for 30 minutes or until brown and bubbly.
1 lb. hamburger
¼ cup chopped onion
½ tsp. salt
½ cup diced cheese (Cheddar or Velveeta)
1 egg, beaten
3 cups cooked egg noodles
1 cup tomato juice
2 tsp. Worcestershire sauce
¼ cup catsup
¼ cup cracker or bread crumbs
Brown hamburger and drain off fat. Mix together all the ingredients except crumbs and pour mixture into a greased casserole dish. Top with crumbs and bake at 350° for 1 hour.
1½ lb. hamburger
1 tsp. salt
½ tsp. pepper
1 T. sugar
2 8-oz. cans tomato sauce
1 cup sour cream
8 oz. cream cheese
½ cup onion, chopped
8-oz. package egg noodles, cooked
½ cup shredded Cheddar cheese
Brown meat; add salt, pepper, sugar, and tomato sauce. Mix together sour cream, cream cheese, and onion. Layer noodles, then cheese mixture, then meat mixture. Repeat, making layers. Cover top with Cheddar cheese.
Bake uncovered for 25-30 minutes at 350°.
1½ lb. hamburger
1 egg
1 cup cooked rice
1 small onion, chopped
1 carrot, minced
5 T. fresh parsley, chopped and divided
1 tsp. salt
⅛ tsp. pepper
½ cup milk
Mix hamburger with egg, rice, onion, carrot, 4 T. of parsley, salt, pepper, and milk until well blended.
Pat into a bowl-shaped loaf and place in a greased, shallow baking pan. Sprinkle top with remaining parsley.
Bake at 350° for 1 hour.
