The Amish Cook from Oasis Newsfeatures

How the Amish celebrate Thanksgiving varies from settlement to settlement and even from family to family within a settlement, depending on how "plugged in" they are to the secular "commercial calendar."  As a general rule, though, the Amish downplay the day, preferring - as an Amish man once told me - to "give thanks every day."  That's a good rule to live by!  If you're looking for something a little different for the Thanksgiving table, these are two recipes from the archives that you might want to try.  Both are typical Amish in style, being simple but hearty.  Everyone have a blessed Thanksgiving! - Kevin

 

POTATO STUFFING

 4 tablespoons (1/2 stick) unsalted butter

1/2 cup chopped celery

2 tablespoons chopped onion

4 cups soft bread cubes

1/2 cup boiling water

3 large eggs, lightly beaten

2 cups milk

1 1/2 teaspoons salt

2 cups mashed potatoes

Melt butter. Add celery and onion. Cook until tender. Pour over bread cubes and mix well. Add boiling water to bread and mix well. Add remaining ingredients, mixing well after each addition. The mixture should be very moist.

Either stuff in bird or place in well-greased casserole and bake at 350 degrees for 45 minutes.

 

AMISH BAKED CORN

• 2 cups fresh corn
• 2 eggs
• 1 cup milk
• 1 tablespoon flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 dash pepper
• 2 tablespoons melted butter
• 1/2 cup breadcrumbs, stale is best
•  2 tablespoons butter, melted
• 1. Beat eggs into milk. Combine corn eggs, milk, seasonings and 2 tbs melted butter.  Pour into casserole dish. Mix remaining butter and bread crumbs and sprinkle on top. Bake 350 degrees for 40 minutes.