The Homestyle Amish Kitchen Cookbook (35 page)

Whoopie Pie Filling

1 cup shortening

1½ cups powdered sugar

2 cups marshmallow cream

1½ tsp. vanilla

In a medium bowl, beat together the shortening, sugar, and marshmallow cream. Stir in vanilla until well blended.

He that rises late must trot all day and shall scarce overtake his business at night.

MIXES AND MISCELLANEOUS

A
mish housewives are a busy bunch, and when there is a way to make work lighter or go more quickly—and that doesn’t go against the
ordnung
—they will take advantage of these time-savers.

In this section, among lots of other miscellany, you will find mix-ahead recipes you can whip up in large batches that can be used when you need a quick menu item to round out a meal. The Amish are also known for their frugality, and many of these mixes can be made for much less than it would cost to buy the same items from a store already prepared and boxed.

If there is any consolation in Christ, if any comfort of love, if any fellowship of the Spirit, if any affection and mercy, fulfill my joy by being like-minded, having the same love, being of one accord, of one mind. Let nothing be done through selfish ambition or conceit, but in lowliness of mind let each esteem others better than himself. Let each of you look out not only for his own interests, but also for the interests of others
.

P
HILIPPIANS
2:1-4

Oh, Lord, You are good; Your mercy endures forever. I pray You will look with favor upon my family. Help them to see the benefit of being called Your chosen ones. May they rejoice in gladness and glory in their inheritance, which is Christ the King. We give You thanks, Lord, and praise Your holy name
.

Amish Church Peanut Butter Spread

3 lb. peanut butter, crunchy or creamy

2 quarts light Karo syrup

2 quarts marshmallow cream

Mix together until smooth. Can add a bit more Karo syrup if it’s too thick. This spread is good on bananas, toast, and spooned over ice cream.

Amish Church Peanut Butter Spread (Small Batch)

1 cup light Karo syrup

½ cup peanut butter

¼ cup marshmallow cream

Mix together all ingredients. Store in an airtight container. If you keep it in the refrigerator, let it sit at room temperature before spreading it on sandwiches.

Barbecue Sauce

½ cup catsup

1 T. vinegar

1 T. sugar

1 T. prepared mustard

1 T. Worcestershire sauce

Mix all ingredients together. Use to baste chicken or beef, either on the barbecue or in the oven.

Barbecue Sauce for Chicken

¼ cup vinegar

¼ cup catsup

2 T. oil

2 T. soy sauce

1 T. Worcestershire sauce

1 tsp. dry mustard

1 tsp. salt

Mix all ingredients together in a saucepan and, stirring often, bring to a boil. Cool and either use immediately or keep in the refrigerator until ready to use.

Better Butter

1 lb. butter

1¼ cups canola oil

Bring butter to room temperature. Combine butter and oil in a blender or with an electric mixer and blend until smooth. Pour into containers and store in the refrigerator.

Bird Suet That Won’t Go Rancid

1 cup crunchy peanut butter

1 cup lard, room temperature

2 cups quick-cooking oats

2 cups cornmeal

1 cup flour

⅓ cup sugar

Leftover nuts of any kind, chopped small

In a saucepan, melt the peanut butter and lard together over medium-low heat. Stir in the remaining ingredients and pour into an 8 × 8-inch pan. Cool completely and cut into squares that will fit in a suet cage. Wrap unused squares in plastic wrap and store in a cool, dry place until needed.

The Amish love to feed and watch birds. It’s quite common to see an Amish farmhouse with numerous bird houses perched high atop posts at the edge of their yards and gardens
.

Brined-in-the-Jar Dill Pickles

Per Jar

Cucumbers

4-6 cloves garlic

½ hot chili pepper (use a whole one if you like it spicy)

1 tsp. pickling spice

3-4 sprigs fresh dill plus ½ tsp. dill weed

2 T. salt

1 cup vinegar, hot but not boiling

boiling water to fill jar

Wash and cut off the ends of small pickling cucumbers. If using larger cukes, halve or quarter lengthwise. Then pack each jar with cucumbers, garlic, chili pepper, pickling spice, dill, and salt. Add vinegar and boiling water to fill. Leave no headspace.

Immediately seal with clean rings and seals that have been kept in simmering water. Adjust caps and shake each jar. Invert on a towel until cool. Shake jars every day. Your pickles will be ready to eat in 2 weeks.

You make 1 quart jar at a time. Multiply ingredients by how many jars of pickles you wish to prepare
.

Catsup

2½ gallons tomato juice

½ cup salt

2 medium onions, shredded

1 tsp. cinnamon

1 tsp. ground cloves

2½ cups vinegar

8 cups sugar

½ cup flour

In a large pot, boil down a third of the tomato juice; add salt, onions, cinnamon, cloves, and vinegar. Mix well. Add sugar and flour to juice, stirring constantly. Bring to a boil and simmer until ready to can. Fill pints jars and consult a canning guide for processing directions.

Chicken-Flavored Rice Mix

4 cups uncooked long-grain white rice

4 T. instant chicken bouillon

1 tsp. salt

2 tsp. dried tarragon

2 tsp. dried parsley flakes

¼ tsp. pepper

Combine all ingredients and blend very well. Put 1
⅓
cups rice mix into 3 1-pint airtight containers. Store in a cool, dry place. Date the container and use within 8 months.

To Use

1⅓ cups Chicken-Flavored Rice Mix

2¼ cups cold water

1 T. butter

Place the ingredients in a saucepan and bring to a boil. Then cover, reduce heat, and cook for 20 minutes or until liquid is absorbed and rice is done.

Chow Chow

1 cup green tomatoes, chopped

1 cup bell peppers, chopped

1 cup cabbage, chopped

1 whole cucumber, chopped

1 cup onions, chopped

2 quarts water

¼ cup salt

1 cup carrots, chopped

1 cup green beans, chopped

2 tsp. mustard seed

2 tsp. celery seed

2 cups vinegar

2 cups sugar

Soak tomatoes, peppers, cabbage, cucumber, and onions
overnight in water and salt. Drain. Cook carrots and green beans for 10 minutes and drain. Mix all ingredients. Heat to a boil. Pack in jars and seal. (Follow safe canning instructions from the
Ball Blue Book
or other up-to-date canning guide.)

Try adding cauliflower and celery to your Chow Chow if you like those vegetables
.

Frozen Strawberry Jam

4 cups sugar

1 quart strawberries, washed, hulled, and crushed (makes 2 cups crushed)

1 box fruit pectin

¾ cup water

Place the crushed strawberries and sugar in a large bowl. Mix well and set aside for 10 minutes, stirring occasionally.

In a saucepan, stir the fruit pectin and water together and bring to a boil over high heat, stirring constantly. Boil and stir for 1 minute, and then remove from heat and stir into the strawberry mixture. Stir constantly until the sugar is completely dissolved; this could take several minutes.

Pour jam into clean glass or plastic freezer containers, leaving at least ½-inch headspace. Cover and let stand at room temperature for 24 hours before refrigerating or freezing until ready to use. When using frozen jam, allow to thaw in the refrigerator before using.

Fruit Drops

½ cup sugar

¼ cup plus 2 tsp. Clear Jel

1⅓ cup fruit juice or puree

1 T. lemon juice