25 Recipes

 

BREAKFAST

HOMEMADE BREAKFAST PIZZA

Heat: 1 C. milk

1/4 C. sugar
1 t. salt
4 T. butter or margarine

Remove from heat as soon as butter is melted and add:

3 1/2 C. flour
1/2 T. yeast
1/8t. garlic powder
1/4 t. oregano
1 beaten egg

Roll out and cut the size you want. Yields two 13 x 9 pans full. Melt 4 t. butter or margarine in each pan and sprinkle with pizza seasoning. Then roll bread sticks in this mixture and bake at 350 for 15 to 20 minutes.

HEARTY BREAKFAST

7 slices bread, cut-up

6 eggs
4 oz. shredded cheese
3 c. milk
1/2 t. salt
1/4 t. pepper
1 T. dry mustard
6 slices bacon

Crumble bread and cheese mixture in a greased 8×10 flat dish. Beat remaining ingredients and pour over bread mixture. Arrange bacon on top. Store in fridge overnight. Cook next morning at 350 for 50 to 55 minutes. Serves 6 – 8

 

BREAKFAST CAKE

4 eggs

4 slices of bread torn in pieces
1 qt. dry milk powder
1/3 C. sugar
1 t. baking powder
2 C. rhubarb or apples, chopped
1 can crushed pineapple with juice
2 T. melted butter
1 t. vanilla
1 t. baking soda

Mix well. Bake in greased 8″ pan at 350 for 50 minutes.

 

SOUR CREAM PANCAKES

2 c. flour

4 t. baking powder
2 eggs
1 c. (8 oz.) sour cream
¼ c. sugar
½ t. salt
1 ½ c. milk
1/3 c. butter, melted

Directions

Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream and butter; mix well. Stir into dry ingredients just until moistened. Pour batter on hot griddle or skillet and cook.

 

GOOD MORNING CASSEROLE

2 (12 oz.) link sausages

8 slices bread
2 c. grated cheddar cheese
4 eggs, beaten
2 ½ c. milk
1 can cream of mushroom soup

Directions

Brown sausages, cube bread, and place both in a 9×13 inch pan. Pour combined milk and eggs over bread and sausage. Finish with cream of mushroom soup. Bake 1 hour at 325 degrees.

 

SUPPERS

CORNMEAL PIZZA

Mix:

1 c. cornmeal
1 c. flour
1/4 c. sugar
1/2 t. salt
4 t. baking soda

Add:
1 egg
1/4 c. soft shortening
1 c. milk

Mix well. Pour into a greased 9×13 cake pan. Bake at 350 for 15 minutes.

Brown in skillet:
1/2 lb. hamburger
1 sm. onion, chopped
1 can mushrooms

Add:
1 pt. pizza sauce
1 can cream of mushroom soup

Spoon hamburger mixture over partially-baked cornbread; bake for another 10-15 minutes. Top with grated cheese and place in oven until cheese melts.

 

 

AMISH MEATBALLS

1 lb. hamburger

1/2 c. cracker crumbs
1/4 c. milk
2 T. chopped onions
1/4 t. salt
1/2 t. worcestershire sauce
1 egg

Sauce:
10 3/4 oz. can cream of chicken soup
1/8 t. nutmeg
1/3 c. milk

Mix ingredients for meatballs. 
Shape into 1 1/2″ balls. In skillet, brown on both sides. Combine sauce ingredients. Pour sauce over meatballs. Cover and simmer 20-30 minutes. Serve with mashed potatoes.

RANCH POTATO CASSEROLE

6 – 8 medium red potatoes

1/2 c. prepared ranch dressing
2 T. minced parsley
2 c. corn flakes, crushed
1/4 c. butter, melted
1/2 c. sour cream
1/4 c. bacon bits
1 1/2 c. shredded cheese, divided

Cook potatoes until tender. Quarter leaving skins on; set aside. In a small mixing bowl, combine sour cream, ranch dressing, bacon, parsley and 1 c. cheese. Place potatoes in a greased 9×13 baking pan. Pour sour cream mixture over potatoes; gently toss. Top with remaining cheese. Combine cornflakes and butter; sprinkle over casserole. Bake at 350 for 15 – 20 minutes or until cheese is melted through.

 

MUSHROOM CASSEROLE

6 slices buttered white bread, torn in pieces

1 lb. mushrooms, sautéed with 2 T. margarine
½ c. chopped onions
½ c. chopped celery

Sauce:
½ c. mayonnaise
2 eggs
1 can cream of mushroom soup
1 ½ c. milk

Directions

Layer bread and mushroom mixture. Pour sauce over layered mixture and bake 1 hour.

MOM’S CASSEROLE

Brown:

1 ½ lb. hamburger and 1 med. onion, chopped
2 c. cooked macaroni
1 can corn
1 can cream of mushroom soup
1 can cream of chicken soup

Directions

Mix all ingredients. Season with salt, pepper, thyme and a small amount of taco seasoning; thin with cream, if needed. Add Velveeta or American cheese to taste.

 

 

 

DESSERT

 

PUMPKIN DUMP CAKE

29 oz. or 2 c. pumpkin

12 oz. evaporated milk
1 box yellow cake mix
1 c. chopped pecans
¾ c. margarine, melted
3 t. cinnamon
3 eggs
1 c. sugar
1 t. salt

Directions

Preheat oven to 350 degrees. Mix well pumpkin, milk, eggs, sugar, salt and cinnamon. Pour into well greased 9×13 pan. Sprinkle yellow cake mix over batter and cover with pecans. Pour melted margarine over top. Bake 50 minutes. Serve with ice cream or cool and top with whipped cream.

 

 

 

BLUEBERRY CHEESECAKE

 

Topping:

1 pkg. 12 oz. frozen blueberries, thawed
1 T. sugar
1 T. water
1 1/2 t. cornstarch

Crust:
1 1/4 C. graham cracker crumbs
1/4 C. sugar
1/3 C. butter

Filling:
2 – 8 oz. cream cheese
1 can sweetened condensed milk
3 eggs
1/4 C. lemon juice

Directions
Blend together blueberries, sugar, water and cornstarch. bring them to a boil in saucepan. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Set aside 6 T. for filling. Refrigerate remaining sauce for topping.
After combining the crust ingredients, press in the bottom of 9 x 9 pan; set aside.

Mix together the cream cheese and milk until smooth. Add eggs and lemon juice, and pour half of the filling over crust; top with half of the reserved blueberry sauce. Repeat layers. Cut through filling with knife to swirl blueberry sauce. Bake at 325 for 40 – 45 minutes or until center is almost set. Refrigerate overnight. Serve with chilled blueberry sauce. Yields: 12 servings

 

MILLIONAIRE PIE

2 c. powdered sugar

1 egg

2 pie crusts, baked
1 c. crushed pineapple, well drained
1 stick margarine, softened
¼ t. vanilla
1 c. whipping cream

pinch of salt
½ c. nuts, chopped

 

Directions
Cream together the powdered sugar and margarine. Add egg, salt and vanilla. Mix well until light and fluffy. Spread this on the 2 pie crusts. Chill. Whip cream until stiff. Blend pineapple and nuts. Spoon on top of sugar margarine mixture and chill again. Yield: 2 pies

 

AMISH CARROT CAKE

2 c. flour

2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
3 eggs
1 1/2 c. vegetable oil
2 c. finely-grated carrots
1 tsp. vanilla
1 c. drained crushed pineapple
1 c. shredded coconut
1/2 c. chopped nuts

Directions

Combine dry ingredients. Add eggs, oil, carrots and vanilla; mix. Bake at 350 for 50 to 60 minutes.
Cool and frost with cream cheese frosting.

 

BUTTERMILK COOKIES

4 1/2 C. white sugar

1 1/2 C. oleo
1 1/2 T. soda
1 1/2 T. baking powder
1 1/2 T. salt
7 eggs
2 C. buttermilk
14 1/2 C. flour

Directions:

Mix altogether and chill overnight. Roll out and cut cookies. Bake at 375 until lightly brown.

 

 

 

SALADS

 

MACARONI SALAD

2 cups uncooked elbow macaroni

 

3 hard-cooked eggs, chopped

 

1 small onion, chopped

 

3 stalks celery, chopped

 

1 small red bell pepper, seeded and chopped

 

2 tablespoons dill pickle relish

 

2 cups creamy salad dressing (e.g. Miracle Whip)

 

3 tablespoons prepared yellow mustard

 

3/4 cup white sugar

 

2 1/4 teaspoons white vinegar

 

1/4 teaspoon salt

 

3/4 teaspoon celery seed

 

 

Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

 

In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

 

 

 

AMISH POTATO SALAD

 

6 medium white potatoes with skin

 

1 small onion, finely chopped

 

1 cup chopped celery

 

1 cup chopped carrots

 

1 teaspoon celery seed

 

4 hard-cooked eggs, peeled and chopped

 

 

 

2 eggs, beaten

 

3/4 cup white sugar

 

1 teaspoon cornstarch

 

1/2 teaspoon salt

 

1/3 cup apple cider vinegar

 

1/2 cup milk

 

1 teaspoon prepared yellow mustard

 

3 tablespoons butter

 

1 cup mayonnaise or salad dressing

 

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

 

AMISH CARROT SALAD

2 lb carrots

1 cup fat-free mayonnaise
1 lb raisins
1 cup sugar
1/4 cup cider vinegar

Slice carrots thinlY. Mix with remaining ingredients. Chill overnight for best flavor.

 

 

 

HAM SALAD

 

1 lb. sliced ham, cut into julienne strips
1 lb. can of sauerkraut, rinsed and drained well
1 lb. Swiss cheese, coarsely grated
1 TB caraway seed
1 TB dill weed
Mayonnaise

 

Mix all ingredients together with a kitchen fork and add mayonnaise until it reaches the consistency that you like.

Serve on your favorite rye bread.

Can also be used on crackers as an appetizer.

 

 

 

LETTUCE SALAD

1/3 c sour cream

1/2 c sugar
3/4 ts salt
1 ts vinegar
1 md head lettuce, cut up
1 sm onion, thinly sliced
2 hard-boiled eggs

 

 

 

Combine whipped sour cream with sugar, salt and vinegar; mix well. Combine lettuce, onion rings and 1 sliced egg. Toss lightly. Slice remaining egg on top. Yield: 4 servings 

 

 

SOUPS

AMISH BEAN SOUP

 

 

 

1 Lb (2 cups) navy beans — : dried
2 1/2 qt water
1 meaty ham bone — 1 1/2 Lbs
1 clove garlic — minced
1 sm bay leaf
1 c cubed potatoes
1 c celery — thinly sliced
1 c onion — finely chopped
1 c carrots — cubed
salt and pepper — to taste
Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour. Then add the ham bone, garlic and bay leaf to the beans, and cover and simmer them for 2 hours or until the ingredients are almost tender. Add the vegetables and salt and pepper to taste, and simmer them for 1 hour longer. Remove the ham bone, cut off the meat and dice it to add to the beans. Reheat the soup almost to boiling, then remove the bay leaf.

 

 

CHICKEN SOUP

 

3 lb. chicken

2 qts. water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
Dash pepper
4 c. egg noodles

 

Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes. 

 

 

 

SAUERKRAUT SOUP

 

1 lb smoked sausage (kielbasa)

6 tbsp onion, chopped
1/4 cup flour
1/2 tsp thyme
1/2 tsp black pepper
3 cup milk
1 cup half-and-half
8 oz sauerkraut, with juice
1 1/2 tbsp lemon juice (optional)
2 tbsp fresh parsley, chopped

 

Chop the sausage coarsely by hand or in a food processor (leave the casing on). Transfer the sausage and onion to a deep pan, and saute over medium heat until the sausage is lightly browned, about 8 minutes. On a small plate combine the flour, thyme, and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes. Add the milk and the half-and-half all at once, and cook stirring until the mixture again bubbles up, about 5 minutes. Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken. Taste for tartness, and lemon juice if desired. Add the parsley and serve at once.

 

TOMATO SOUP

 

2 cups tomato juice
1/2 tsp. baking soda
1 tsp. salt
1 quart milk
2 tbsp. butter
dash pepper

 

Heat tomato juice to boiling. When boiling add baking soda and stir quickly because mixture will foam. Remove from heat. Meanwhile, heat milk, but do not boil. Add salt, pepper and butter. When milk is hot, add tomato mixture to it. Serve soup with crackers

 

AMISH VEGETABLE SOUP

 

1 1/2 pounds beef 

1 soup bone

1 large can tomatoes
3 stalks celery, cut up
1/2 cup rice
1 teaspoon granulated sugar 
1 large onion, cut up 
8 carrots, cut up 
5 potatoes, cut up 
1 teaspoon salt 
1/2 teaspoon pepper 
1 teaspoon celery seed

 

Cover beef and bone with water. Simmer for 1 1/2 to 2 hours.

Remove bone. Add vegetables in order given: tomatoes, celery, onion, carrots and potatoes. Add spices. Continue to cook until vegetables are done.