Recipes

Cabbage and Vegetable Chowder

Cabbage and Vegetable Chowder

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Ingredients

Instructions

  • In a large soup pot, add the water, cabbage, carrots, potatoes, salt, sugar, and pepper.
  • Make sure there is enough water to cover the vegetables while they are cooking; you can add a bit more water to keep them covered.
  • Cook until all vegetables are tender.
  • Add the scalded milk and butter and heat thoroughly, but do not boil.

Notes & Wine Advice

To scald milk, use a separate saucepan and bring the milk to just under boiling on medium heat, stirring frequently so it doesn’t scorch on the bottom. Remove from heat and allow to cool (although for this soup you don’t need to worry about this last step; the milk can still be hot when you add it to the vegetables).
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Course; Pork / Soup / Vegetables
Cuisine; Amish

Cabbage and Apple Soup

Cabbage and Apple Soup

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Ingredients

Instructions

  • In a large pot, combine the chicken broth, water, tomato sauce, and lemon juice.
  • Stir well to mix.
  • Bring to a boil and then add the remainder of the ingredients.
  • Gently simmer, stirring occasionally, until apples and cabbage are tender, about 30 minutes.
  • Adjust seasonings and serve.

Notes & Wine Advice

This soup tastes good as is, with the apples as a surprising addition. For an even heartier meal, you can also brown a bit of hamburger, drain off the grease, and add it to the soup.
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Course; Chicken / Fruit / Soup / Vegetables
Cuisine; Amish

Boiled Potpie Soup

Boiled Potpie Soup

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Ingredients

Instructions

  • To make potpie squares: In a large mixing bowl, beat the eggs; add the milk and salt.
  • Stir to mix.
  • Add the flour and mix until a ball of dough forms.
  • (I usually mix with my hands to be sure everything is fully combined, but you don’t want to overmix.
  • ) Roll out the dough into thin sheets and then cut into 3-inch squares.
  • (A pizza cutter works great for this!
  • )
  • To make the potpie soup: Bring the broth, onion, and parsley to a boil in a large soup pot.
  • (This recipe works better in a pot that is wider rather than taller.
  • ) After the broth is boiling, begin adding the dough squares and potatoes in layers until all are added.
  • Cover the pot, lower the heat a bit, and cook for 5 minutes.
  • Stir gently and then continue to cook on low to medium-low until squares are cooked—about 15 minutes more.

Notes & Wine Advice

The trick to making this soup come out well is to make sure the dough squares, onions, and potatoes are thinly sliced so they cook quickly.
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Course; Soup
Cuisine; Amish

Beefy Onion Rivel Soup

Beefy Onion Rivel Soup

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Ingredients

For soup:

  • ¼ cup ½ stick butter
  • 2 cups thinly sliced onions
  • 6 cups beef broth

For rivels:

Instructions

  • In a large pot, melt the butter and add the onions.
  • Cook the onions on fairly low heat until they are lightly browned and tender.
  • Add the broth; raise the heat to medium-high and bring the broth and onions to a boil.
  • While the broth is coming to a boil, prepare the rivels as follows: In a medium mixing bowl, beat the egg well.
  • Add the salt, and pepper if using, and stir well again.
  • Add the flour and mix.
  • I usually begin the process with a fork and then finish mixing with my hands.
  • The dough won’t be completely stuck together and smooth—this is what you want.
  • The rivels should be small, no bigger than the size of a large pea.
  • Sprinkle the rivels into the boiling broth, stirring constantly while adding them so they don’t stick together.
  • When all the rivels are in, reduce the heat, cover the pot, and simmer for about 10 minutes.
  • Don’t peek!
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Course; Beef / Soup
Cuisine; Amish

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