Amish Recipes

<meta name="verify-v1" content="hIOA4EmrXA/H7y9jqmm19TrAIykocxzVEp3532Q/WXw=" />
Inspirational Amish Romance
Novels
by Beth Wiseman

Your Subtitle text

                Favorite Amish Recipes

An Old Order Amish friend opened her home and heart to me while I was in Pennsylvania. Graciously, she answered my exhausting list of questions. After going with her and her family to a Mud Sale while I was there, I have been fortunate enough to stay in touch with her, and I look forward to our next visit. It is with her blessing that I share some of her favorite Amish recipes.  I will be adding more recipes each week, so check back often. As is the Amish way, my friend would like to remain anonymous.

And if you haven't heard of a Mud Sale before, stay tuned for book #2, Plain Pursuit, in the 'Daughters of the Promise' series.

Enjoy!    New recipes added August 12.

Barbecued Stringbeans

6 slices bacon, cooked, drained, and crumbled
1 1/2 qt. stringbeans
3/4 c. ketchup
1/2 c. brown sugar
1 large onion, chopped
2 Tbsp. mustard
salt and pepper to taste

Fry onion in bacon drippings. Combine rest of ingredients, except beans, and bring to a boil. Add beans and put in casserole dish. Bake at 350 for 1 hour.

Cabbage Casserole

Cut up 1 head of cabbage. Cook until amost tender. Drain and put into baking dish.

Sprinkle salt and pepper over top. Add 3/4 cup of grated white American cheese and 1/2 can of cream of muschroom soup. Cover with buttered Ritz cracker crumbs and bake at 350 for 30 to 35 minutes.

Also very good using asparagus!

Garden Chow Chow

1 gallon cubed unpeeled zucchini (about 4.5 lbs.)

1 qt. sliced onions (one and a half large onions)

3 cups carrots (shredded)

2 head cauliflower (chopped)

4 red peppers (chopped)

¼ cup salt

Mix chopped vegetables in large container with salt and let stand 2-3 hours. Drain and put in sterilized jars. Cook syrup.

Syrup:

1 1/2 qt. water
1/2 qt. vinegar
1/2 qt. sugar
1 tsp. turmeric
1 tsp. celery seed
3/4 tsp. garlic powder

Heat until boiling. Fill jars with syrup, leaving ¼ inch. Then cold pack for 10 minutes. Makes 12 pints.

Cold Pack: to put jars of food in water (up to the neck) and boil for a required amount of time. Lids need to be put on tightly before putting in water.

Rhubard Pie

1 egg
1 tsp. vanilla
2 Tbsp. flour
1 c. sugar
1 c. diced rhubarb

Mix together and pour into pie shell. Sprinkle with topping and bake at 425 for 15 min. on bottom rack. Then turn oven down to 350 and put pie on middle rack for 10 min. Next, remove pie and cover edges with foil. Bake 20 more minutes at 350.
Rhubarb only has a refrigerator shelf life of 3 days, so be prepared to cook the pie within 3 days after you buy it. I recently discovered that not all grocery stores carry rhubarb.

Raisin Puffs

1 ½ c. raisins
1 c. water
Boil raisins in the water until the water is gone, then add:
1 c. butter
1 tsp. soda
Heat the following together:
1 tsp. vanilla
2 eggs
1 ½ c. white sugar
Add to raisin mixture, then also add 3 1/3 c. flour and ½ tsp. salt.

Roll in cinnamon and white sugar before baking. Bake at 350° for 10 minutes.
My Amish friend said these cookies are her husband’s favorite!

Shoofly Pie

Crumbs:
1 1/2 c. flour
1 c. brown sugar
2/3 c. lard or shortening

Combine all ingredients. Mix well. Reserve 1 ½ c. crumbs to mix with liquid mixture

Liquid:
1 c. molasses
½ c. brown sugar
2 eggs
1 tsp. soda dissolved in 1 c. hot water

Combine molasses, brown sugar, eggs and soda water. Add reserved crumbs and mix well. Pour into 3 unbaked pie shells. Top with remaining crumbs. Bake at 350° for 1 hour.

Zucchini Bread

2 c. sugar
1 c. Wesson oil

3 eggs

3 c. flour

1 tsp. baking soda

2 c. grated zucchini

1 tsp. salt

1 tsp. baking powder

3 tsp. cinnamon

3 tsp. vanilla

1 c. chopped nuts (optional)

Mix all together. Grease 2 bread pans. Pour batter into pans and bake at 325° for 1 hour

Cheese Spread

3/4 c. milk
1 lb. white American cheese
½ c. water
½ tsp. soda

Heat milk and water, add soda. Do not boil. Slowly add cheese until it is melted.
"Delicious topped with peanut butter spread on homemade bread!”

Peanut Butter Spread

2 c. water
2 c. brown sugar
2 c. molasses

Mix and bring to a rolling boil for 2 minutes. Let cool. Then add 2 ½ lbs. peanut butter and
2 c. marshmallow crème. Mix well.
This recipe is always prepared for the lunch meal served after Sunday church service, along with the cheese spread.

Tomato Pie

For the crust:
2 c. Bisquik and ½ c. milk, or until right consistency

to press into bottom of dish.

For the filling:
Slice tomatoes in the pie crust. Sprinkle with basil, parsley flakes, thyme leaves, oregano, onion powder, brown sugar, salt and pepper – just a little of each.

For the topping:
Mix together 1 c. mayonnaise and ¾ c. orange American cheese (grated).

Bake at 350°for 30 to 40 minutes or until golden brown.

Meatloaf

1 1/2 lb. ground beef
1 c. tomato juice
3/4 c. quick oats
1 egg (beaten)
2 Tbsp. brown sugar
1/4 c. chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients and mix well. For into loaves and put in baking
dishes. Pour sauce over top:

1 1/2 c. brown sugar
1/2 tsp. garlic powder
1 c. water
2 Tbsp. Liquid Smoke
1 c. ketchup

Bake for 1 1/4 hr. at 350. Let stand 5 min. before slicing.

Baked Corn Casserole

2 c. creamed corn
2 Tbsp. butter
1 1/2 Tbsp. flour
1 c. milk
1 Tbsp. white sugar
1/2 tsp. pepper
1 tsp. salt
2 eggs (beaten)

Butter casserole dish. Mix corn, flour, milk, sugar, pepper and salt together.
Then add eggs. Dot with butter. Bake at 350 for 1/2 hr. and then put buttered ritz cracker crumbs on top and bake 15 min. more.

Green Bean Casserole

Pour 1 qt. string beans (drained) into a casserole dish. Dot with cream cheese.
Mix 1 can cream of mushroom soup and 1 cup sour cream and pour on top of cheese and string beans. Top with buttered ritz cracker crumbs and bake at 350 for 35 minutes.
(A new twist on Green Bean Casserole. I recently made this. It is really good, but very rich.)

Note: The mashed potatoes in Lancaster County were great! The secret - adding cream cheese and drizzling browned butter on top.

More recipes to come!

<title>Inspirational Amish romance books by Beth Wiseman, Thomas Nelson Publishers</title>