The Homestyle Amish Kitchen Cookbook (26 page)

Bake at 325° for 1 hour.

Porcupine Meatballs

½ cup uncooked white rice

1 lb. hamburger

1 small onion, finely minced

1 tsp. salt

½ tsp. pepper

½ cup water

1 8-oz. can tomato sauce

1 can tomato soup, plus 1 can water

2 tsp. Worcestershire sauce

Wash the rice and then combine it with the hamburger, onion, salt, pepper, and ½ cup water. Mix well and shape into balls the size of walnuts. Place them in a heavy oven-proof pot with a tight-fitting lid.

Mix together the tomato sauce, soup and water, and Worcestershire sauce and pour over the meatballs.

Cover and bake for 45 minutes; uncover and bake for 15 more minutes.

Pot Roast

1 boneless beef chuck roast (about 3 lb.)

6 T. flour, divided

6 T. butter, divided

3 cups hot water

2 tsp. beef bouillon granules

1 large onion, quartered

1 stalk celery, cut into pieces

1 tsp. salt

½ tsp. pepper

4 carrots, cut in quarters

4-6 potatoes, peeled and quartered

Sprinkle the roast with 1 T. flour. In a large Dutch oven or heavy pot, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt, and pepper and bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots and potatoes, cover, and simmer 45-60 minutes or until the meat is tender and vegetables are cooked. Remove meat and vegetables to a serving platter and keep warm.

Strain cooking juices and set aside. In the Dutch oven, melt the remaining butter, stir in the remaining flour, and cook, stirring constantly, until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook, stirring constantly, until thickened; add additional cooking juices until the gravy is of desired consistency. Adjust seasoning to taste.

Wedding Meal Menu for 200 Guests

40 pans of chicken dressing

50 pounds of meat loaf

100 pounds of mashed potatoes

14 quarts of Amish bologna

30 pounds of cheese

8 gallons of noodles

6 gallons of gravy

15 gallons of broccoli salad

7 gallons of fresh fruit

40 dishes of Graham Cracker Fluff

25 pies

6 sheet cakes

5 gallons of ice cream

Quick and Easy Ranch Baked Beans

¼ cup oil

2 cups onions, chopped

1 lb. lean hamburger

1 tsp. salt

1 cup catsup

2 T. prepared mustard

2 tsp. cider vinegar

2 cans pork and beans

2 cans kidney beans, rinsed and drained

¼ cup brown sugar

Simmer onions in oil until golden. Add hamburger and cook until beef is browned. Add remainder of ingredients and stir to blend. Heat thoroughly. Pour into a casserole dish and bake at 400° for 30 minutes.

Ribbon Meat Loaf

1 lb. hamburger

¼ cup onion, chopped

salt and pepper to taste

2 eggs

dressing (see below)

Dressing

1½ cups bread cubes

beef stock to moisten

¼ cup chopped onion

a small amount of raisins (optional)

2 T. melted butter

Mix together the ingredients for the dressing and set aside.

Mix together the ingredients for the meat loaf, except for dressing, and spread one layer of the meat mixture in a greased
loaf pan. Put a layer of dressing over the meat layer. Alternate layers, ending with a meat layer. Press down so there are no gaps in the layers.

Bake at 350° for 1 hour and 15 minutes.

Rice Krispie Chicken

1 tsp. salt

½ tsp. pepper

½ cup butter, melted and slightly cooled

1 chicken, cut into pieces

2 cups Rice Krispies cereal, crushed

Mix the salt and pepper into the melted butter. Dip chicken pieces into the melted butter mixture and then roll in the Rice Krispies until well coated.

Arrange on a baking dish, skin side up, being careful not to crowd the pieces.

Bake uncovered at 350° for 1 hour or until done.

Rice Krispie Hamburger Bake

2 lb. hamburger

1 onion, chopped

6 cups Rice Krispies cereal

2 cans chicken and rice soup

2 cans cream of mushroom soup

Brown the hamburger and onion; drain off grease.

Mix all ingredients together and pour into a large casserole dish. Bake at 350° for 1 hour.

Scalloped Oysters

4 cups saltine crackers, coarsely crushed

1 10-oz. can oysters

powdered mustard (optional)

2 cups milk

1 egg, beaten

1 tsp. salt

pepper to taste

⅓ cup butter

paprika

Lightly butter a 1½ quart casserole dish. Place a layer of cracker crumbs on the bottom and then a layer of oysters. Sprinkle on some powdered mustard. Repeat these layers one more time.

Mix together the milk, egg, salt, and pepper. Pour over the oysters. Arrange the butter over the top in small pats. Sprinkle with paprika.

Set a pan of water on a lower shelf of the oven and preheat oven to 350°. Bake the scalloped oysters at 350° for about 45 minutes or until done.

Oysters are one of the few luxuries that the Amish permit themselves and are featured in holiday dishes, especially at Christmastime
.

Shepherd’s Pie

1 small onion, chopped

2 T. butter

1½ cups cooked roast beef, diced

½ cup cooked carrots, diced

1 cup leftover roast gravy

¼ tsp. salt

dash of pepper

1 cup mashed potatoes

shredded Cheddar cheese to taste

Sauté onion in butter until golden. Add meat, carrots, gravy, and seasonings. Mix together and then pour into a greased baking dish. Cover with mashed potatoes and then top with shredded cheese.

Bake at 400° for 20 minutes or until potatoes are golden brown and heated through.

Snitz and Knepp

1 quart snitz (dried apples)

3 lb. ham

3 T. brown sugar

2 cups flour

1 tsp. salt

¼ tsp. pepper

4 tsp. baking powder

1 egg, well beaten

3 T. melted butter

milk

Wash the dried apples and cover them with water to soak overnight.

Place the ham in a large pot and cover with water. Bring to a boil and then reduce and simmer until the ham is tender, about 2-3 hours. Add the snitz along with the water they soaked in and the brown sugar to the pot and return to a boil; reduce heat, cover the pot, and simmer for 1-1½ hours longer.

In a large bowl, sift together the flour, salt, pepper, and baking powder. Add the egg and melted butter and enough milk to make a stiff batter.

Uncover the pot and bring the liquid back to a boil; drop the batter by tablespoonfuls into the boiling liquid. Cover tightly and simmer for 15 minutes.

Slice the ham and place the slices in the center of a serving platter. Spoon the snitz and knepp around the ham slices and serve immediately.

Sour Cream Beef and Noodle Bake

1 8-oz. package egg noodles

1 lb. hamburger

½ cup onion, chopped

1 8-oz. can tomato sauce

1 tsp. salt

⅛ tsp. pepper

½ tsp. garlic salt

1 cup cottage cheese

1 cup sour cream

1 cup Cheddar cheese, shredded

Cook noodles according to package directions; drain. Brown meat and onion and pour off fat. Add to the pan the tomato sauce, salt, pepper, and garlic salt. Heat through.

In a large bowl, combine the cooked noodles, cottage cheese, and sour cream. Put half of this mixture in the bottom of a 1½ quart casserole dish. Add half the meat mixture. Repeat layers. Top with Cheddar cheese.

Bake at 350° for 30 minutes.

Super-Duper Noodle Casserole

1 package noodles

1 lb. hamburger

½ cup onion, chopped

2 T. butter

½ tsp. pepper

1 tsp. salt

1 can cream of mushroom soup

1 can cream of chicken soup

1 can tomato soup

potato chips

Cook noodles according to the package directions and drain.

Brown hamburger and onion together; drain off grease.

Mix together all ingredients except potato chips. Top with crushed potato chips and bake at 350° for 30 minutes.

Swiss Steak

1 T. dry mustard

1½ tsp. salt

¼ tsp. pepper

½ cup flour

3 lb. round steak, cut into serving-sized pieces

3 T. oil or shortening

1½ cups onion, sliced

2 carrots, diced

2 T. Worcestershire sauce