Amish Country Recipes Shoofly Pie Granola Amish Style Chicken Pot Pie Scrapple Amish Cookies Chicken and Corn Soup Amish Potato Salad Pickled Beets Red Beet Eggs Pork Sausage Amish Peanut Butter (church spread) Oatmeal Pie No Knead Bread Knepfle
Shoofly Pie 2 cups flour 1 1/2 cups brown sugar 1/4 teaspoon salt 4 tablespoons margarine 2 beaten eggs 2 cups molasses 1 1/2 cups hot water Mix together flour, brown sugar, salt and margarine until crumbly. Take out 2 cups of crumbs for top of pies. To remainder of crumbs, add beaten eggs, molasses and hot water. Mix well. Dissolve 2 teaspoons soda in 1/2 cup hot water and add to mixture. Pour int 2 unbaked pie shells and top with reserved crumbs. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake for 30 minutes or until top is dry and done. Instead of molasses you can use 1 1/2 cup dark karo syrup, 1/2 cup light karo syrup, 2 teaspoons vanilla and 1/2 teaspoon maple flavoring.
Granola 7 cups old fashioned oatmeal 1/2 cup oil 1 cup wheat germ 1/2 cup water 1 cup unsweetened coconut 1/2 tablespoon vanilla 1/2 cup brown sugar 1/2 cup sunflower seeds (shelled) Mix together and divide between two cookie sheets and bake at 325 degrees for 45 minutes or until slightly browned. Stir occasionally. Raisins, currants or any chopped dried fruit and toasted nuts may be added after baking.
Amish Style Chicken Pot Pie 5 lbs. chicken or chicken parts water to cover chicken 1 teaspoon parsley 1 bay leaf salt to taste 1/2 teaspoon poultry seasoning 1/2 teaspoon pepper 2 stalks of celery-diced 1 onion-diced 2 carrots-sliced 2 potatoes-diced 2 cups flour 1/2 teaspoon salt 4 whole eggs 4-6 tablespoons hot water Place chicken in kettle. Cover with water, salt to taste. Add parsley, bayleaf, poultry seasoning, pepper, celery, carrots, potatoes and onions. Simmer until chicken is tender. Remove bayleaf and discard. Remove chicken and allow to cool. Remove chicken from bones; skin and cut the chicken into bite sized pieces. Sift the flour and 1/2 teaspoon salt onto a board. Make a well in the center and put eggs into it. Gradually work the eggs into the flour until a stiff dough is formed, adding the hot water as is necessary. Knead until smooth, about five minutes. Cut dough in half and roll each half until paper thin. Cut dough into 1 inch square noodles. Return chicken to simmering broth and add noodles a few at a time. Cook until noodles are done, about 5 minutes.
Scrapple 2 cups yellow corn meal 1 cup cooked sausage-crumbled 5 cups water Bring water to a rapid boil. Add cornmeal, a little at a time, stirring constantly to keep cornmeal from lumping. Reduce heat and add sausage. Cook 30 minutes over low heat , stirring the meat thoroughly into the cornmeal. Pour mixture into loaf pans. Cool and store in refrigerator. When ready to eat, slice scrapple into slabs 3/4 inch thick. Grease a frying pan with sausage fat or butter. Cook over medium heat until one side is golden brown, flip and brown other side. Serve with honey, syrup or brown sugar.
Amish Cookies ! cup margarine or butter 2 eggs 1 cup vegetable oil 1 teaspoon baking soda 1 cup powdered sugar 4 cups flour 1 cup granulated sugar 1 teaspoon cream of tartar 1 teaspoon vanilla 1 teaspoon salt Cream together oil, margarine and sugars. Add vanilla and eggs. Sift dry ingredients together. Stir into creamed mixture and blend well. Drop by teaspoonful and flatten with glass dipped in flour and a little sugar. Bake on an ungreased cookie sheet for 10-15 minutes in a preheated 375 degree oven. Dough may be refrigerated overnight before using.
Chicken and Corn Soup 1/2 stewing hen 2 quarts chicken stock 1/2 onion-diced 2 carrots-sliced 1 stalk celery-chopped 1 cup corn 1 tablespoon fresh parsley-minced 1 cup cooked egg noodles Combine chicken with stock, onion and carrots Add salt and pepper to taste. Bring to a boil. Simmer for 1 hour, skimming when necessary. Remove chicken and cool. Pick meat from the bone and cut into bite sized pieces. Cool broth and remove fat. Add cut up chicken, corn, celery, parsley and cooked noodles. Return to simmer and serve.
Amish Potato Salad 6 medium potatoes 3 hardboiled eggs 1 onion diced 1/2 bunch celery 4 tablespoon mayonnaise 2 tablespoon cider vinegar 1 teaspoon dry mustard 2 tablespoon sugar 2 tablespoon fresh parsley 1/8 teaspoon celery seed Mix sugar and mayonnaise. Add mustard and mix well, Pour vinegar slowly into mixture, stirring constantly. Refrigerate dressing while you prepare rest of salad. Boil potatoes. Cool and remove skins. Dice into 1 inch cubes. Chop onions, celery and hardboiled eggs. Add to the dressing mixture and combine well, Pour over potatoes and stir. Season with parsley and celery seeds. Refrigerate 2 hours or overnight before serving.
Red Beet Pickles 2 quarts diced or sliced beets, cooked 3 small onions 3 green peppers 2 cups vinegar 3 cups sugar 3 teaspoons salt 1/2 cup grated horseradish, optional Dissolve sugar and salt in hot vinegar. Add horseradish (if used) and bring to a boil. Add beets and chopped onion. Simmer 20 minutes. Place in 2 sterilized quart jars or keep in refrigerator.
Red Beet Eggs 1 dozen eggs Red beet juice Hard boil eggs for 10 minutes. Place in enough red beet juice to cover eggs and soak for at least 2 days.
Pork Sausage 2 lbs. lean ground pork 1/3 cup onion, finely chopped 2 teaspoons finely minced fresh parsley 1 teaspoon rubbed sage 1 teaspoon dried basil 1 teaspoon dried marjoram 1 teaspoon chili powder 1 teaspoon black pepper 1/2 teaspoon ground red pepper 1/4 teaspoon dried thyme In a large bowl, mix all ingredients thoroughly using hands. On wax paper shape and roll mixture in 2 rolls 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight. To serve, slice the rolls into rounds about 1/2 inch thick and fry in a heavy skillet over medium low heat for 3-4 minutes on each side until done. Drain on paper towels and serve. Great with pancakes or made into gravy and served over biscuits.
Amish Peanut Butter (church spread)
1/2 cup creamy peanut butter 1/4 cup Marshmallow Creme 1 cup light corn syrup
In a mixing bowl, stir all the ingredients together until combined. Place in a covered container. Store in refrigerator. Bring to room temperature to serve as a bread spread or ice cream topper. Makes about 1 1/2 cups.
Oatmeal Pie
1 1/2 cups milk 3 tablespoons melted margarine 1 1/3 cups dark brown sugar 3 eggs, slightly beaten 2/3 cups rolled oat 2/3 cups coconut 1 9 inch unbaked pie shell
Preheat oven to 425 degrees F. Combine all ingredients. Mix thoroughly. Pour into shell. Sprinkle with additional coconut. Bake 10 minutes. Reduce heat to 350 degrees F. and bake for 30 minutes or until knife inserted in middle comes out clean.
No Knead Bread
1 1/2 cups scalded milk 1/2 cups margarine 1/2 cup white sugar 2 tablespoons salt 1 1/2 cups lukewarm water 3 cakes yeast 3 eggs, beaten 9 cups sifted flour
Dissolve yeast in water. Add the oleo, sugar and salt to the milk. Add beaten eggs and yeast to milk mixture. Blend in flour with a spoon and then with hands. Let rise until doubled. Form loaves and let rise again. Bake at 350 degrees F. for 40 minutes. Brush top with butter or margarine.
Knepfle
1 egg Broth or water 2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking powder
Beat egg I a cup and cover with water or broth. In small bowl mix flour, salt and baking powder. Add egg mixture and stir well. Put a quart of water or broth in to a 2 or 3 quart saucepan and bring to a boil. Hold the bowl with the dough over the boiling broth, dropping the dough off in the smallest pieces possible. Dip the spoon into the boiling broth often to keep from sticking. Allow to cook 5 minutes, then serve.
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