Recipes

Corn Pie

Corn Pie

Here, corn in combination with potatoes makes a meal. Add chicken chunks and you have an adaptation of chicken pot pie.
Deel op Facebook Print Recipe

Ingredients

Pastry for a 2-crust pie

Instructions

  • Line a casserole or deep pie pan with pastry.
  • Combine corn, potatoes, and eggs and pour into pastry-lined container.
  • Add salt and pepper.
  • Sprinkle with flour.
  • Add enough milk to cover the vegetables.
  • Cover with top pastry.
  • Pinch edges together to seal.
  • Bake at 425° for 30–40 minutes, until crust is browned and milk is bubbly throughout.

Notes & Wine Advice

Variation:
Add chunks of chicken cut into 1-inch pieces.
————————————————————————————————–
Course; Pie / Vegetables
Cuisine; Amish
Diets; Vegetarian

Souse

Souse

(Pickled Pigs’ Feet) The German immigrants to Pennsylvania brought with them the understanding that an acidic food could offset the richness of many of their meats and main dishes. Coupled with that was their zest for using everything and wasting nothing. Pickled pigs’ feet, commonly known as “souse,” fulfilled both intents.
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Clean feet, scraping them well.
  • Place in deep kettle and cover with salt water.
  • Bring to boil, then simmer for about 4 hours or until meat comes easily off the bone.
  • Cut meat in small pieces and set aside.
  • Mix together 2 cups cooking stock, vinegar, seasonings, and spices.
  • Bring to boil and continue boiling for 30 minutes.
  • Strain out spices.
  • Lay chopped meat and pickles in bottom of loaf pan.
  • Pour boiled liquid over it.
  • Chill completely until mixture congeals and is thoroughly set.
  • Slice and serve as a salad, side dish, or snack.
————————————————————————————————–
Course; Pork
Cuisine; Amish

Scalloped Oysters

Scalloped Oysters

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Line 1½-quart casserole with half of the crackers.
  • Place half of the oysters on crushed crackers.
  • Layer remaining crackers on top of oysters followed by the rest of the oysters.
  • Beat egg and add milk, salt, and pepper to it.
  • Just before baking pour mixture over oysters and crackers.
  • Arrange butter in thin slices on top.
  • Bake at 375° for 30 minutes.
————————————————————————————————–
Course; Fish
Cuisine; Amish

Fried Oysters

Fried Oysters

Oysters were a regular treat on the Amish menu. Eastern Pennsylvania’s proximity to the Chesapeake Bay brought the delicacy within easy reach of the cooks in the area. Folks today remember two primary ways they got oysters. A woman in her mid-30’s said, “Some man from Philadelphia came up regularly with oysters and fruit. Mom would ask for 50-cents worth of bananas and that was really a lot. Then she’d buy oysters to fry, scallop, or put in soup.” Another woman, in her 80s, recalls that neighbors would buy a barrel of oysters, dump them out on the floor of their tobacco shed, cover them with damp feed bags to keep them cool, then sell them to anyone who wanted them.
Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Drain oysters.
  • Meanwhile combine salt and crumbs.
  • Dip oysters in crumbs.
  • Combine egg and water.
  • Dip oysters in that liquid.
  • Dip again in crumbs, using spoon to coat thoroughly.
  • Melt butter in skillet.
  • Fry oysters, turning so that both sides brown evenly.
————————————————————————————————–
Course; Fish
Cuisine; Amish

Turkey Stuffed with Duck

Turkey Stuffed with Duck

One imaginative Amish woman with a large family to feed found a way to avoid the risk of serving a dry turkey to her brood. “I stuff a duck inside a turkey. That makes the turkey more moist and the duck seem less greasy. They both brown well and you can mix the two meats when you serve them!”
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Stuff the duck inside the turkey, or lay the duck beside the turkey in the roast pan if using a smaller turkey.
  • Stuff both the duck and turkey with filling.
  • Rub the turkey with butter and salt.
  • Add water to a depth of ½–1 inch.
  • Cover and bake at 350° allowing 20 minutes per pound, combined weight.
————————————————————————————————–
Course; Duck / Turkey
Cuisine; Amish

Baked Fried Chicken

Baked Fried Chicken on rustic wooden table

Baked Fried Chicken

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Mix beaten egg and milk together.
  • Dip chicken in liquid.
  • Stir together salt, pepper, and cracker crumbs.
  • Dip chicken in dry mixture, using spoon to cover chicken well.
  • Melt butter or margarine in skillet.
  • Brown breaded chicken well on both sides.
  • Remove browned pieces to roaster.
  • Cover and bake at 325° for 30 minutes.
  • Uncover and continue baking for an additional 30 minutes.
————————————————————————————————–
Course; Chicken
Cuisine; Amish

Baked, Creamed Chicken

Baked, Creamed Chicken on rustic wooden table

Baked, Creamed Chicken

Because a flock of chickens had the run of most farmsteads, fresh chicken was nearly always a possibility. The efficient cook, on the other hand, preferred to gear up a butchering operation for more than just one fowl. Periodically, a day for doing chicken was, and is, set aside. Those birds that have reached optimum maturity are killed, plucked, dressed, and preserved (either canned or frozen) depending upon how accessible a frozen food locker or neighbor’s freezer is).
Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Mix flour, salt, and pepper together.
  • Dredge chicken in mixture.
  • Melt butter or margarine in skillet.
  • Brown floured chicken on both sides, then place in roasting pan.
  • Pour cream over chicken.
  • Cover.
  • Bake at 350° for 1½–2 hours.
————————————————————————————————–
Course; Chicken
Cuisine; Amish

Giblet Gravy

Giblet Gravy

Deel op Facebook Print Recipe

Instructions

  • Cover heart, neck, and gizzard from chicken or turkey in salt water, bring to a boil and cook until tender, about 1 hour.
  • Add liver and cook an additional 10 minutes.
  • Lift meat from broth and cool.
  • Cut into small pieces and set aside.
  • Pour broth into bowl and set aside.
  • Melt 4 Tbsp.
  • butter or margarine (or equivalent amount of drippings from chicken or turkey roasting pan) in pan where giblets were cooked.
  • Add 1 Tbsp.
  • flour for each cup of reserved broth.
  • Brown flour slightly.
  • Stir in reserved broth over low heat, stirring constantly until gravy is smooth and thickened.
  • Add giblets to gravy and warm.
  • Serve over mashed potatoes and filling.
————————————————————————————————–
Course; Side Dish
Cuisine; Amish

Roast Turkey

Roast Turkey

Deel op Facebook Print Recipe

Instructions

  • Follow the same procedure for roast chicken with these changes:
  • Bake at 325°.
  • For a turkey under 12 lbs.
  • , allow 30–45 minutes per pound (the longer time for a smaller turkey).
  • For a turkey over 12 lbs.
  • , allow 20–30 minutes per pound.
————————————————————————————————–
Course; Turkey
Cuisine; Amish

Roast Chicken from Phillis Pellman Good

Roast Chicken from Phillis Pellman Good

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Rub inside of hen with salt.
  • Sprinkled with pepper.
  • Stuff bird lightly with filling.
  • Close opening with skewers and laced string.
  • Rub outside of stuffed chicken with melted shortening.
  • Salt and pepper, then place in roasting pan.
  • Add water.
  • Baste with drippings every 20 minutes.
  • Bake at 350° allowing 30 minutes per pound.
  • Test for doneness by twisting drumstick to see if it moves easily or by inserting fork in fleshy part of thigh.
  • If the juice runs clear, chicken should be done.

Notes & Wine Advice

Serve with giblet gravy
————————————————————————————————–
Course; Chicken
Cuisine; Amish