Read The Homestyle Amish Kitchen Cookbook Online
Authors: Georgia Varozza
The Homestyle Amish Kitchen Cookbook (25 page)
3 tsp. salt
1 tsp. pepper
1 can cream of mushroom soup
1 can milk
Combine all ingredients except for the soup and milk. Mix well and shape into balls. Brown the meatballs in butter or oil and arrange them in a roaster.
In a small saucepan, mix together the cream of mushroom soup and milk and heat. Pour over meatballs and bake at 350° for 45 minutes.
2 lb. lean hamburger
1 cup cracker crumbs
1 medium onion, diced
3 eggs
½ cup catsup
1 tsp. salt
½ tsp. pepper
mashed potatoes
½ cup Velveeta cheese, cut in thin slices
Mix together the hamburger, cracker crumbs, onion, eggs, catsup, salt, and pepper. Shape into a loaf. Place in a baking dish and bake at 350° for 1 hour or until done. (There should be no pink to the meat.) Top with mashed potatoes and Velveeta cheese and return to the oven for another 15 minutes.
2 cups potatoes, thinly sliced
¼ cup plus 1 T. onion, chopped
2 tsp. salt, divided
pepper to taste
1 lb. hamburger
¾ cup milk
½ cup saltine crackers, crushed
¼ cup catsup
Combine potatoes, 1 T. onion, salt, and pepper in a greased casserole dish. Mix together the hamburger, milk, crackers, catsup, ¼ cup onion, salt, and pepper and spread over the top of the potatoes.
Bake at 350° for 1 hour or until the potatoes are tender and the meat is thoroughly cooked.
A little baking powder added to meat loaf will make it lighter and give a better taste. A teaspoon of baking powder added to each quart of potatoes while mashing will make them fluffy, smooth, and more tasty.
1½ lb. hamburger, lean
1½ cups fresh bread crumbs
1 tsp. dehydrated minced onion
½ tsp. dry mustard
1 cup applesauce
Combine the meat, bread crumbs, onion, and mustard. Add the applesauce and mix thoroughly. Let stand until the applesauce has moistened the ingredients.
Divide into 12 equal parts and pack into ungreased muffin tins.
Bake at 350° for 30 minutes.
3 cups leftover roast beef
1 medium onion, diced
1 cup mashed potatoes
1½ tsp. salt
1½ cups milk
½ cup bread crumbs
Chop the meat and onion very fine. Add the mashed potatoes, salt, and milk and mix well. Place in a buttered casserole dish and top with the bread crumbs.
Bake at 350° for 30 minutes.
1 egg
1 cup milk
1 cup cornflakes, crushed
1 cup soda crackers, crushed
2 tsp. salt
2 T. seasoned salt
1 tsp. pepper
2 young broilers or fryers, cut up
In a medium bowl, mix together the egg and milk and whisk until well blended.
In another bowl, mix together the cornflakes, soda crackers, salt, seasoned salt, and pepper.
Dip the chicken pieces into egg and milk mixture, roll in the crumbs, and place on a buttered cookie sheet or jelly roll pan.
Bake at 375° for 30 minutes. Turn meat, reduce heat to 350°, and bake for another 30-45 minutes or until chicken is thoroughly cooked.
½ cup flour
2 tsp. paprika
1 tsp. pepper
¼ tsp. dry mustard
3 tsp. salt
1 young broiler or young chicken, cut into pieces
1 stick butter, melted
Mix together the dry ingredients in a plastic bag. Drop chicken pieces into the bag and shake well.
Place the melted butter in a large baking pan or roaster. Add the chicken, being careful not to crowd the pieces.
Bake at 350° for 1-2 hours or until done, turning chicken halfway through baking.
Most of the clothing the Amish wear is homemade, although men’s good wool suits are often purchased from an Amish tailor. A bolt of fabric will be purchased and everyone in the family will get a new dress or shirt from the same fabric. Amish women do not have an extensive wardrobe, and the style rarely changes. All they really need is “one for wash, one for wear, one for dress, and one for spare.” And because the style is timeless, hand-me-downs are in great demand. All the clothing and household goods that a woman produces are made on a treadle sewing machine—they can buy a “modern” sewing machine, but it must be refitted with a treadle apparatus.
⅓ cup oil
⅓ cup butter, melted
½ cup flour
½ cup cracker meal
½ cup cornmeal
1½ tsp. garlic salt
1½ tsp. paprika
1½ tsp. sage
1 tsp. salt
1 tsp. pepper
¼ tsp. red pepper flakes
4 lbs. chicken pieces
Combine the oil and butter in a shallow baking pan, such as a jelly roll pan.
In a large paper or plastic sack, combine the flour, cracker meal, cornmeal, and seasonings.
Roll the chicken pieces in the melted oil and butter mixture and
place them in the bag, three at a time. Shake to coat the chicken. Remove the chicken pieces and place them on waxed paper. Repeat until all chicken pieces have been coated.
Place the coated chicken pieces on the jelly roll pan that has the butter and oil, skin side down. Bake at 375° for 45 minutes. Using a spatula, turn the pieces and bake an additional 10 minutes or until both sides are golden.
Overnight Ham and Macaroni Casserole
1 cup uncooked macaroni
1 can cream of mushroom soup
3 T. butter, melted
½ cup onion, diced
1 cup cooked ham, diced
1½ cup milk
1 cup Velveeta cheese, diced
Mix together all the ingredients and refrigerate at least 8 hours or overnight. Stir several times.
Bake at 350° for 1½-2 hours
4 cups dry bread cubes
½ cup butter
1 small onion, diced fine
1 stalk celery, chopped fine
1 pint oysters, shucked and chopped fine, reserving liquid
1 cup milk
salt and pepper to taste
If using fresh bread, cube the bread the day before and put in a large baking pan, cover with a towel, and let set so the bread cubes dry out somewhat.
The next day, melt the butter in a saucepan, add the onion and celery, and sauté on medium-low heat for 5 minutes. Add the oysters along with their liquid and continue to cook for another 2 minutes. Turn off heat and add the milk, and then add salt and pepper to taste.
Put the bread cubes in a large mixing bowl and add the oyster mixture. Mix well, making sure that the bread crumbs are moist but not too wet. Add a bit more milk or bread, if needed.
Place the prepared filling in a buttered casserole dish (a rectangular one works well) and bake at 350° for 1 hour.
When this country was a lot younger and settlements were sometimes miles apart, the Amish had a long way to travel by horse and buggy for church. So after services, a light lunch was served before the long drive home. Not much has changed over the years, and the tradition is still going strong today.
6 hot dogs, sliced into “pennies”
4 cooked potatoes, diced
3 T. onion, chopped
¼ cup butter, melted
1 tsp. mustard
1 can cream of mushroom soup
salt and pepper to taste
Combine the hot dogs, potatoes, onion, and butter. Place in a baking dish.
Mix together the remaining ingredients and gently fold into the hot dog mixture. Cover with aluminum foil and bake at 350° for 25 minutes.
¼ cup onion, diced
¼ cup bell pepper, diced
½ stick butter
8 oz. thin spaghetti noodles, cooked and drained
2 16-oz. jars pizza sauce
4 oz. pepperoni, sliced thin
8 oz. sausage, browned and drained
4 oz. Swiss cheese, shredded and divided
4 oz. mushrooms, sliced (or a small can of mushrooms, drained)
¼ tsp. salt
¼ tsp. pepper
½ tsp. oregano
Sauté onion and pepper in butter. Drain the butter into the bottom of a 9 × 13-inch baking dish. Cover with spaghetti. Spread 1 jar of pizza sauce over spaghetti. Layer pepperoni, sausage, half of the cheese, onions, peppers, mushrooms, and spices on top. Cover with the second jar of pizza sauce and the remainder of the cheese.
Cover the casserole dish with aluminum foil, making sure the foil doesn’t touch the cheese. Bake at 350° for 45 minutes.
1 lb. hamburger
1 cup milk
1 cup cracker crumbs
¼ tsp. pepper
1 tsp. salt
1 small onion, chopped
1 can cream of mushroom soup
½ can water
Combine all ingredients except the soup and water. Mix well and shape into a narrow loaf. Refrigerate at least 8 hours or overnight. Cut into slices and fry in a skillet on both sides until brown.
Put the slices of meat close together in a roasting pan. Mix together the soup and water and spread over the meat slices.
