Amish recipes?

Question

Anyone have any good Amish main course recipes?

Answer 1

Simple Stovetop Amish Chicken

INGREDIENTS
1 (2 pound) roasting chicken
8 cups water, or as needed
1 (28 ounce) can low fat, low sodium chicken broth
3 large baking potatoes, peeled
1 (10 ounce) package wide egg noodles
1 teaspoon salt-free seasoning blend
salt and pepper to taste
DIRECTIONS
Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.



I have some more Amish recipes:



Amish Potato Salad

INGREDIENTS
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
DIRECTIONS
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 Meatloaf


INGREDIENTS
2 pounds ground beef
2 1/2 cups crushed butter-flavored crackers
1 small onion, chopped
2 eggs
3/4 cup ketchup
1/4 cup brown sugar
2 slices bacon

1 cup ketchup
2 tablespoons vinegar
3/4 teaspoon salt, or to taste
2 tablespoons prepared yellow mustard
1/2 cup brown sugar
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top.
Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.



Amish Caramel Corn


INGREDIENTS
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
DIRECTIONS
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Answer 2

I have lots of Amish blood in me and so the best advice would be to find an Amish family and ask them for a cookbook or find an Amish store to get cook books there. Chicken Corn Cassarole is really good. Also, Cream Dried Beef on toast.

Answer 3

Amish Dip:

15 min 15 min prep
3 Cups

8 ounces cream cheese
1/2 cup mayonnaise
1 (6 1/2 ounce) can tuna
1/2 cup olives, pitted, chopped
1/2 cup walnuts or almonds, chopped
2 tablespoons lemon juice
black pepper

#1 Mix all the ingredients, adding more or less Mayonnaise depending on your desire to make a Chip Dip, or a Sandwich Spread --.
#2 It was often served on dark heavy bread as a sandwich at quilting bees.

Answer 4

AMISH DRESSING:

How to make stuffing into a casserole that's a full meal

1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 T canola or olive oil
6 oz. fresh mushrooms sliced
3 T chopped parsley
2 T dry butter buds


2 large yellow summer squash cut in 1/2" cubes
1 medium red potato cut in 1/4" cubes
3/4 cup bulgar wheat (cracked wheat)
1 cup boiling water
2 cups cooked meat cut in 1/4" pieces
4 cups pre seasoned stuffing crumbs
3 cups broth (same flavor as meat used)

Answer 5

Amish Chicken and Corn Soup Recipe
Ingredients:
1/2 stewing hen or fowl
2 quarts chicken stock or broth
1/4 cup onion -- coarsely chopped
1/2 cup carrots -- coarsely chopped
1/2 cup celery -- coarsely chopped
1 teaspoon saffron threads -- (optional)
3/4 cup corn kernels, canned, fresh or frozen
1/2 cup celery -- chopped fine
1 tablespoon chopped fresh parsley
1 cup egg noodles -- cooked

Directions:
Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary. Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces. Strain the saffron broth through a fine sieve.

Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.

Amish Pot Pie Recipe
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons shortening
1 egg
Milk
Ham, beef or chicken
Meat broth
Potatoes

Directions:
Mix together flour, salt, baking powder and shortening until crumbly.

Put egg in cup; fill cup to 1/2 cup with milk. Add to dry ingredients. Mix as for pie dough and roll out thin. Cut dough into small squares and add to ham, beef or chicken broth. Bring broth to boil; reduce heat and cook over low heat until done. Add cubed potatoes and meat which was cooked to obtain broth.
Amish Chili Recipe
Ingredients:
1 pound hamburger
1 onion, diced
1 cup diced celery
1/2 cup carrots
1 can pork and beans
1 can kidney beans
1 can tomato soup
1/2 cup ketchup
1 can lima beans
Corn, if desired
1 handful spaghetti

Directions:
Fry hamburger with onion in large pan. At same time, boil carrots, celery and spaghetti until vegetables are soft; drain. Add pork and beans, kidney beans, tomato soup, ketchup and limas; add to meat mixture. Season with salt and pepper. Heat through, then serve. If too thick, add tomato juice or water.

Serves 6.


if u want other ones visit amishrecipes.net- they have lots of them! but i couldnt fit them all. =]

Answer 6

this may well be what grandpa is calling for. Breakfast or u . s . a . Puddin a million/2 pound beef fat a million pound beef a million/2 pound beef liver 2 sparkling (unsmoked) pigs ft and ears; the gelatin from those cuts are significant Grind meat and fat two times in a meat grinder. and set aside. Simmer med warmth, ft and ears in sufficient water to in basic terms incredibly conceal the beef for 2 hrs or till meat starts to fall removed from the bones, allowing water to cut back yet do not permit the pot pass dry. pull the ft and ears out of the pot and p.c.. off each and all of the beef and comfortable bits. place returned interior the pot alongside with the floor fat and beef meat (you are able to grind the trotter meat and bits whilst cooled; it makes the feel extra consistent). upload sufficient water to extremely conceal, upload a million tab salt, 2 teas sparkling floor pepper, a teas sage and simmer till in basic terms approximately dry and take off the warmth. soften 4 tab butter and stir in a million tab flour, prepare dinner a couple of minutes on med warmth, stir in 3/4 cup milk and produce to a boil. upload to the beef mixture and pour into buttered loaf pans, conceal with plastic wrap to kick back for twenty-four hrs.

Answer 7

first spend two hours making dishes out of wood and unrefined steel. Then spend a year growing ingredients. serve cold. feeds 1/2.

Answer 8

heres some sites:

http://www.amishrecipes.net/

http://www.recipegoldmine.com/regionalamish/amish.html

http://www.recipegoldmine.com/regional/regional.html

http://members.amaonline.com/nrogers/default.htm

http://web.missouri.edu/~hartmanj/rs150/recipe1.html

http://www.thebestamishcookbooks.com/

and there's several other websites you can select from, hope these help :)

Answer 9

here are some links
http://www.amishrecipes.net
http://www.recipegoldmine.com/regionalamish/amish.html
http://www.busymomsrecipes.com/amishrecipes.htm
http://philadelphia.about.com/od/amishrecipes/Amish_Recipes_from_Lancaster_County.htm
http://members.amaonline.com/nrogers/Kitchen/Amish_recipes.htm
http://web.missouri.edu/~hartmanj/rs150/recipe1.html