The Homestyle Amish Kitchen Cookbook (23 page)

Enchilada Casserole

1 lb. hamburger

¼ cup onion, chopped

1 can diced tomatoes with peppers (spicy), undrained

1 can tomato sauce

1 package taco seasoning

1 can cream of mushroom soup

1 large package corn tortillas

1 cup Cheddar cheese, shredded

sliced black olives

In large saucepan, brown the hamburger and onion; drain off fat. Add the tomatoes, tomato sauce, taco seasoning, and cream of mushroom soup. Mix well and heat to just boiling. Tear the tortillas into large bite-sized pieces and put them in the meat sauce, pushing them down into the sauce. Keep adding pieces of tortilla until you can no longer push any more into the sauce. Reduce heat to low, cover, and let simmer for about 5 minutes. Serve with cheese and olives.

Fidget Pie

1 lb. potatoes, peeled and thinly sliced

salt and pepper to taste

½ tsp. dried sage

½ tsp. ground nutmeg

3 cups cooked ham, diced

1 medium onion, thinly sliced

1 lb. cooking apples, peeled, cored, and sliced

1¼ cups chicken broth

pastry for single crust pie

Preheat oven to 425°. Butter a deep dish pie plate or round casserole dish.

Layer potato slices in the bottom of the dish. Season with salt, pepper, sage, and nutmeg. Continue layering and seasoning in this order: ham, then onion, and finally apples. Pour broth over all.

Roll out pastry. Fit pastry over pie, and seal and flute edge. Take a knife and cut a cross in the middle of the pastry to vent steam while the pie is baking.

Bake at 425° for 15 minutes. Reduce heat to 350° and continue to bake for another 40-45 minutes.

Filsa

2 cups milk

4 eggs

½ cup celery, chopped

½ cup carrots, chopped

½ cup potatoes, cubed (small)

1 cup cooked chicken meat, chopped, with broth

½ tsp. pepper

½ tsp. sage

½ tsp. thyme

1 tsp. salt

2 cups toasted bread crumbs

In a small bowl, mix together the milk and eggs. In a large bowl, combine all the other ingredients and then add the milk and egg mixture and stir to blend. Put in a baking pan and bake at 350° for 45 minutes or until golden brown. Good served with milk or chicken gravy.

German Meatballs and Sauerkraut

1 lb. hamburger

½ lb. ground pork

¾ cup bread crumbs

½ cup onion, finely diced

1 T. fresh parsley, chopped

1½ tsp. salt

⅛ tsp. pepper

1 tsp. Worcestershire sauce

1 egg, beaten

½ cup milk

2-3 T. oil for frying

1 27-oz. can sauerkraut, undrained (or use homemade)

In a mixing bowl, combine the meats, bread crumbs, onion, parsley, salt, pepper, Worcestershire sauce, egg, and milk and mix well. Shape into 2-inch balls.

Heat the oil in a skillet and brown the meatballs. Remove and drain the fat from the skillet. Spoon the sauerkraut into the skillet and top with the meatballs. Cover and simmer 15-20 minutes or until meat is completely cooked. Add water if necessary during cooking so the dish doesn’t become too dry.

German Rye Meatballs

2 cups soft rye bread crumbs

1 16-oz. can sauerkraut, drained

2 eggs, lightly beaten

½ cup milk

½ cup onion, chopped

1 tsp. caraway seeds

½ tsp. pepper

2 T. catsup

2 lb. hamburger (use lean meat)

In a large bowl, combine all ingredients except meat and mix well. Add the hamburger and mix thoroughly.

Pack into a loaf approximately 10 × 8 inches and place on a rack in a foil-lined 9 × 13-inch baking pan.

Bake for 1¼ hours, or until nicely browned. Let stand for several minutes before slicing.

There are three main types of buggies used by the Amish: the market wagon, family buggy, and the courting buggy, and they are made and repaired by their own carriage makers. All buggies are required by law to have lights and turn signals, and these are battery operated. In addition, each buggy has a slow-moving triangle symbol on the rear and flashing lights for nighttime driving.

Ham Loaf

Ham Loaf

½ cup minute tapioca

¾ cup milk

1 cup bread crumbs

2 lb. ground ham or 1 lb. each ground ham and lean pork

2 eggs, beaten

½ cup onion, chopped fine

salt and pepper to taste

Glaze Topping

¼ cup vinegar

¼ cup water

½ cup brown sugar

1 T. prepared mustard

Mix tapioca and milk. Add bread crumbs and let stand for 10 minutes.

Meanwhile, combine the ingredients for the glaze in a small saucepan and heat gently until brown sugar is melted. Set aside.

Combine ham, eggs, onion, salt, and pepper. Add milk mixture and mix thoroughly. Pat into a loaf pan or shape into a loaf and place in a baking dish. Pour glaze over the top and bake at 325° for 1½ hours or until done.

Hamburger Gravy and Mashed Potatoes

1 lb. hamburger

4 T. oil or butter

5-6 T. flour

1 quart hot water

Kitchen Bouquet liquid seasoning

salt and pepper to taste

mashed potatoes

In a heavy pot, brown hamburger; do not drain off fat. Add oil or butter (or a combination of the two) and melt butter over medium heat, stirring occasionally. Stir in 5-6 T. flour, depending on how lean or fat the hamburger was and therefore how much grease there is to work with. Stirring constantly, slowly add the water and continue stirring until thickened. Add Kitchen Bouquet and salt and pepper.

Serve over mashed potatoes.

The Amish meet on alternate Sundays in a church member’s home. The service lasts about four hours, and a light dinner is served afterward before everyone goes home for evening chores. The young people will often go to another home for a light supper and then go to another farm for an evening hymn singing that will often last until midnight.

Hamburger Macaroni

1 lb. hamburger

1 cup onion, chopped

1 cup celery, diced

1 clove garlic, minced

½ cup green bell pepper, diced

2 cups uncooked elbow macaroni

2 8-oz. cans tomato sauce

1¼ cups water

¼ cup fresh snipped parsley or 4 T. dried

1 tsp. salt

½ tsp. pepper

2 T. Worcestershire sauce

1 cup Cheddar cheese, shredded

Brown hamburger and pour off most of fat. Remove meat from the skillet and set aside. In the remaining fat, sauté the onion,
celery, garlic, and green pepper until crisp-tender. Remove vegetables from the skillet and set aside.

Add 1 T. oil to the skillet and brown macaroni just until lightly golden. Return meat and vegetables to the skillet. Add remainder of ingredients except for cheese. Simmer, covered, for 25 minutes or until macaroni is done. Top with cheese and serve.

Hamburger Pie with Onion Biscuits

Filling

1½ lb. hamburger

1 medium onion, chopped

1 can tomato soup

salt and pepper to taste

In a medium saucepan, cook the hamburger and onion until well browned. Drain off grease. Add the soup, salt, and pepper and heat thoroughly. Pour into a greased casserole pan.

Onion Biscuits

1½ cup sifted flour

1½ tsp. baking powder

½ tsp. salt

1 tsp. celery seed

¼ cup shortening

½ cup onion, chopped fine

1 egg, beaten

⅓ cup milk

Mix together the flour, baking powder, salt, and celery seed. Cut in the shortening until mixture resembles small peas. Add the onion.

Combine the egg and milk and add to the flour mixture. Mix until it forms a ball. Turn out onto a lightly floured surface and knead about 10 times. Roll out and, using a biscuit cutter, cut out the biscuits and place them on top of the meat mixture.

Place in a preheated 425° oven. After about 5 minutes, reduce heat to 375° and bake for another 20 minutes or until biscuits are done.

Hamburger Roll-Ups with Gravy

Filling

1 lb. hamburger

1 onion, chopped

1 T. oil

½ tsp. salt

pinch of pepper

2 T. flour

½ cup milk

biscuit dough

Gravy

1 can cream of mushroom soup

½ cup milk

½ cup chili sauce

Brown the hamburger and onion in the oil; drain off some of the grease. Season with salt and pepper. Add the flour, stirring, and then gradually add the milk, continuing to stir until meat mixture thickens. Remove from heat and allow to cool so it doesn’t burn when you handle the roll-ups.

Roll out the biscuit dough in a wide rectangle to about a ½-inch thick. Spread the meat filling over the dough. Roll up into a log the way you do when making cinnamon rolls. Cut the log into 1½-inch slices. Place the roll-ups cut side up on an ungreased pan and bake at 375° for 20-30 minutes or until done.