The Amish Cook from Oasis Newsfeatures

Supper Shot & Delicious Yummasetti

Today I was combing through the archives  and found this picture I took at The Amish Cook’s house sometime in the mid-1990s.  This was when the column was still penned by Elizabeth Coblentz.  This simple supper was of barbecued chicken and potatoes, a pretty typical easy meal served buffet style.  Notice the kerosene lamps.  They were - and still are - the main source of nighttime lighting in the Amish settlements around Berne, Indiana.  Other Amish settlements, like the one Lovina lives in, have gradually moved towards gas lamps.

Meanwhile, I thought I’d share a recipe that has been around for a long time.  Yummasetti has long been a supper staple on the menu of Amish homemakers, although I don’t hear of it being served quite as much. I remember Elizabeth preparing it a time or two in the early 90s.  Yummassetti is a casserole  that was - and is -  one of those hearty, easy meals to make that really served the purpose of providing “fuel” to husbands out working the fields.  I think as the Amish have moved away from being an agrarian culture recipes like these are gradually fading.  The canned, condensed soups in this version of Yummasetti is probably a relatively recent wrinkle.  Newcomers to the column are sometimes surprised at the inclusion of prepackage, processed foods in the Amish Cook’s recipes, but this is really a reflection of plain cooking as a whole.  Many Amish Cook use such products now, but they often use them in delicious and inventive ways!  As Amish society has become less agrarian, more “grocery store foods” have found their way into Amish kitchens.  I’d still say the majority of Amish recipes are scratch-made, but canned soups, boxed cakes, and store-bought noodles are becoming more and more common in “plain kitchens.” 

Anyway, for a delicious Amish classic, try this recipe for Yummasetti!

5 slices white bread
1/4 cup ( 1/2 stick) butter
1 1/2 pounds freshly ground beef
1 small onion, diced
1 (12-ounce) package noodles, cooked and drained
1 cup fresh or frozen peas
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 (10 3/4-ounce) can condensed cream of chicken soup
1 1/2 soup cans water
1/2 cup sour cream
1 cup Cheddar cheese, shredded, for topping
Toast the bread slices until golden brown and cut into small cubes. Melt the butter and, in a bowl, toss with the bread cubes; set aside.
Fry the ground beef and onion in a skillet over medium heat for about 15 minutes, until browned.
Heat the oven to 350 degrees.
In a 2-quart casserole, layer the noodles, ground beef and onion, and peas. Pour the soups and water evenly over the layers. Drop the sour cream by teaspoonfuls evenly over the mixture.
Sprinkle the bread cubes on top. Cover with foil and bake for 50 minutes. Remove the foil and sprinkle with the cheese. Return to the oven and bake for 10 minutes more. Serve hot.
Makes 4 to 6 servings.

Re: Supper Shot & Delicious Yummasetti

That sounds sooo Yummy, will have to try that one sometime!

Re: Supper Shot & Delicious Yummasetti

Recently I was reading an Amish fiction book wihich referred to Yummasetti.  I did a google search which eventually led me to Mrs. Coblentz' cookbook (which I immediately purchased) and this website (Which I immediately signed up for)!  The first recipe I made was the Yummasetti and it was wonderful - just like this site!

Re: Supper Shot & Delicious Yummasetti

This recipe sounds Yummalicious!!!  Tongue out