Recipes

Beef and Green Bean Soup

Beef and Green Bean Soup

This is a great recipe if you have a small amount of leftover roast beef or some stew meat.
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Ingredients

Instructions

  • In a pot, add the beef broth and bring to a boil; add the beef, potatoes, carrots, celery, onion, thyme, and rosemary.
  • Simmer, covered, for about 30 minutes or until the vegetables are tender.
  • Add the green beans and taste the broth to see if you need to add salt and/or pepper.
  • Continue to simmer for about 5-10 minutes or longer.
  • Just before serving, lower the heat and add the cream; heat thoroughly but do not boil.
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Course; Beef / Soup
Cuisine; Amish

Beef and Barley Soup

Beef and Barley Soup

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Ingredients

Instructions

  • Brown hamburger and drain off fat.
  • Combine all ingredients and simmer, covered, until barley is tender, about one hour, depending on the type of barley used.

Notes & Wine Advice

Pearled barley has been polished to remove the bran. Scotch (or pot) barley has also been polished, but to a lesser degree, so some of the bran is still intact. Due to the lighter processing, scotch or pot barley takes a bit longer than pearled barley to completely cook.
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Course; Beef / Soup
Cuisine; Amish

Barley Soup

Barley Soup

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Equipment

  • Dutch oven

Ingredients

Instructions

  • In a large pot or Dutch oven, brown beef cubes in a small amount of oil.
  • Add the water (or broth) and barley and bring to a boil; reduce heat and simmer, covered, for 1 hour or until the barley is tender.
  • Add the onions, carrots, turnips, and diced tomatoes.
  • Cover the pot and simmer until the carrots are tender, or as long as another hour.
  • Season with salt and pepper to taste.
  • You can add more water or broth if too much has evaporated during cooking or if you want to stretch the number of servings.
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Course; Beef / Soup
Cuisine; Amish

Amish Bean Soup

Amish Bean Soup

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Equipment

  • Large pot

Ingredients

  • ½ cube 4 T. butter
  • ½ cup diced onions
  • ½ cup celery diced
  • 1 quart cooked navy or great northern beans
  • 2 T. seasoned salt just use salt and pepper and maybe a bit of garlic powder if you don’t have seasoned salt
  • 2-3 quarts milk
  • bread cubes about ½ cup per bowl

Instructions

  • In a large pot, melt the butter; add the onions and celery and cook, stirring, until the onions are translucent.
  • Add the beans and seasoned salt, stir gently, and cook on medium-low until heated through, stirring regularly so the beans don’t stick to the bottom of the pot.
  • Add the milk and heat, stirring regularly, until the soup is hot.
  • Add bread cubes to individual serving bowls and ladle soup over the top.
  • You can use any kind of bread you wish, but our family likes plain, homemade white bread the best with this recipe.
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Course; Soup
Cuisine; Amish

Yumasetta

Yumasetta

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Ingredients

Instructions

  • Brown hamburger with salt, pepper, brown sugar, onion, and celery; drain off grease.
  • Add tomato soup to the meat mixture and mix.
  • Meanwhile, cook the egg noodles according to package directions; drain.
  • Stir in cream of chicken soup and mix.
  • In a 13 × 9-inch baking dish layer hamburger mixture and noodle mixture with Velveeta cheese between layers.
  • Bake at 350° for about 30 minutes or until the cheese is melted and casserole is bubbly.
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Course; Casserole
Cuisine; Amish

Whoopie Pies

Whoopie Pies

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Ingredients

Cookies

Filling

Instructions

  • Preheat oven to 450°.
  • Line cookie sheets with parchment paper or silicone sheets.
  • In a medium mixing bowl, combine the flour, cocoa powder, baking soda, and salt; set aside for now.
  • In a large mixing bowl, cream together ½ cup shortening and sugar until light and fluffy.
  • Add the egg, egg yolk, and vanilla and beat for 2 minutes more.
  • Add ⅓ of the flour mixture and beat on low speed just until combined.
  • Add the buttermilk, ⅓ of the flour mixture, the hot water, and the remaining flour mixture, beating on low speed with each addition until combined.
  • Drop the dough onto the prepared cookie sheets using about 2 tsp. for each cookie.
  • Bake for about 5 minutes; let cool on the cookie sheets for several minutes and then remove them to a wire rack to cool completely.
  • In the meantime, make the filling.
  • Cream together the marshmallow crème and shortening for about 3 minutes, using an electric beater and beating until the mixture is light and fluffy.
  • Reduce speed to lowest setting and mix in the powdered sugar, a bit at a time; add the vanilla.
  • Now increase the speed to medium and beat the filling until light and fluffy, about another 3 minutes.
  • To make the whoopie pies, spread some filling on the bottom side of half of the cookies and then place another cookie (top side out) on the filling.
  • Press gently but not so hard that the filling oozes out.

Notes & Wine Advice

Whoopie Pies store well for several days in an airtight container. (No need to refrigerate.)
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Course; Pie
Cuisine; Amish

Vegetable Oyster Soup

Vegetable Oyster Soup

Poor Man’sOyster Stew
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Ingredients

Instructions

  • In a heavy saucepot, mix together the salsify, vegetables, water, and vinegar.
  • Simmer until vegetables are tender; drain.
  • Add butter, milk, and salt and pepper to taste; bring to a simmer and serve.
  • Salsify is a member of the dandelion family, but you use the root part of the plant, which is suggestive of a thin parsnip.

Notes & Wine Advice

The ugly looking “skin” of the salsify belies the delicately flavored root’s interior. Some folks think salsify tastes a bit like oysters; thus the name “Poor Man’s Oyster Stew.”
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Course; Soup / Stew
Cuisine; Amish

Sweet Potato Fries

Sweet Potato Fries

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Ingredients

  • 4 sweet potatoes skinned and sliced the long way
  • 2-3 T. oil
  • 1 tsp. salt
  • large pinch hot ground pepper such as cayenne

Instructions

  • Place the potato slices in a gallon freezer bag and drizzle the oil, salt, and pepper over them.
  • Close up the bag and shake to coat the slices as evenly as possible.
  • Bake at 450° for about 20 minutes or until tender and lightly browned, turning once.
  • You can use this recipe with russet potatoes as well, but I usually leave out the hot pepper and instead add some non-salt seasoning or paprika.
  • Also, we like our fries a bit on the crispy side so I tend to roast them a bit longer, depending on the thickness of the slices.
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Course; Side Dish / Vegetables
Cuisine; Amish

Strawberry Pretzel Salad

Strawberry Pretzel Salad

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Ingredients

  • 1 cup pretzels coarsely crushed
  • ½ cup sugar
  • ¾ cup butter softened
  • ⅓ cup chopped nuts
  • 1 8- oz. package cream cheese
  • 1 cup sugar
  • 1 cup whipping cream whipped
  • 1 6- oz. box strawberry Jell-O
  • 2 cups boiling water
  • 2 10- oz. boxes frozen strawberries or use 2½–3 cups fresh sliced strawberries

Instructions

  • Mix together the crushed pretzels, ½ cup sugar, butter, and nuts.
  • Press the mixture lightly into a greased rectangular glass baking dish.
  • Bake 10 minutes in a 350° oven.
  • Cool.
  • Combine the cream cheese, 1 cup sugar, and whipped cream.
  • Spread on the cooled pretzel layer and refrigerate.
  • Dissolve the Jell-O in the boiling water.
  • Add the frozen strawberries.
  • When 75 percent set, put on top of the cream cheese layer.
  • Refrigerate for several hours or overnight.
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Course; Fruit / Salad
Cuisine; Amish

Stewed Tomatoes and Dumplings

Stewed Tomatoes and Dumplings

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Equipment

  • medium saucepan
  • Mixing bowl
  • pastry blender

Ingredients

Instructions

  • In a medium-large saucepan, melt the butter and sauté the onion and celery about 3 minutes.
  • Add the tomatoes and juice, brown sugar, and seasonings and bring to a boil.
  • Simmer uncovered for several minutes.
  • In a medium mixing bowl, combine the flour, baking powder, and salt for the dumplings.
  • Cut in the butter using a pastry blender or two knives until the mixture resembles coarse cornmeal.
  • Add the egg, milk, and parsley and blend lightly.
  • Do not overmix.
  • Drop dumplings by tablespoonfuls on top of the simmering tomato mixture.
  • Cover pot tightly and cook over medium-low heat for 20 minutes.
  • (Don’t lift the lid during this cooking period.
  • ) Serve in bowls, topped with a pat of butter if desired.
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Course; Side Dish / Vegetables
Cuisine; Amish