Recipes

Old-Fashioned Beef Pot Pie

Old-Fashioned Beef Pot Pie

Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large pot, add beef cubes and enough water to cover.
  • Season with a bit of salt and pepper and boil beef until tender; add more water if necessary—don’t boil dry.
  • When meat is tender, remove from broth and set aside for now.
  • Peel and cut potatoes and onions; set aside for now.
  • For the pot pie dough: Add a pinch of salt to 2 cups flour.
  • Add 1 beaten egg and enough flour to make a stiff dough.
  • Roll out dough as thin as possible on a floured surface and then cut into 2-inch squares.
  • Now assemble the pot pie: Into the hot broth, make layers of potatoes, onions, parsley and pot pie squares.
  • Repeat layers, ending with pot pie squares on top.
  • Cover the pot and simmer for 20 minutes; don’t lift cover!
  • After the pot-pie is cooked, return the meat to the pot and cook on low just until the meat is heated through.

Notes & Wine Advice

Many of us think meat pie when we hear the words “pot pie.” This version of pot pie doesn’t use a crust and is more like a meat and noodle squares dish. It is—to my way of thinking, at least—more traditional.
————————————————————————————————–
Course; Beef / Pie
Cuisine; Amish

Huntington Casserole

Huntington Casserole

Deel op Facebook Print Recipe

Instructions

  • 4 T.
  • butter
  • 4 T.
  • flour
  • 1 cup milk
  • 2 cups chicken broth
  • 2 cups cooked, diced chicken
  • 2 cups uncooked egg noodles
  • 1 cup cheddar cheese, shredded
  • Cracker crumbs, bread crumbs, or crushed potato chips

Notes & Wine Advice

Butter or grease a 9 × 9-inch casserole.
In a medium saucepan, melt butter; add the flour and whisk until blended. Add the milk and then the broth in a stream, whisking constantly. Keep whisking and cooking until the white sauce thickens; remove from heat.
In a large bowl (or the saucepan if it’s large enough), gently mix together all ingredients except cracker crumbs. Mix as little as possible so that the chicken doesn’t shred. (Overmixing will do that.) Spoon mixture into prepared dish, top with the cracker crumbs, and bake in a preheated 350° oven for 35-45 minutes, or until casserole is bubbly and cooked through.
————————————————————————————————–
Course; Casserole
Cuisine; Amish

Homemade Pasta Noodles (No Eggs)

Homemade Pasta Noodles (No Eggs)

Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a mixing bowl, stir together the flour and salt.
  • Make a well in the center and pour the warm water into the well.
  • Using a fork, incorporate the flour into the water.
  • Keep mixing until a ball forms.
  • Turn out the ball of dough (it will be sticky) onto a floured surface and knead gently for 10 minutes.
  • Use more flour to keep the dough from sticking, but try to use as little as possible.
  • If the dough becomes too dry, sprinkle on a few drops of warm water and keep kneading.
  • Wrap the dough in plastic wrap and let it rest for 20 minutes; then set the ball of dough, still tightly wrapped, into the refrigerator for 30 minutes.
  • Tear or cut the dough into 4 equal pieces and work with one piece at a time, keeping the others wrapped and in the refrigerator so they don’t dry out.
  • On a lightly floured surface, roll the dough out and cut into noodles.
  • To cook the pasta, drop noodles into boiling, salted water and cook for about 3-5 minutes or until done.

Notes & Wine Advice

* Semolina flour is made from coarse grinding Durham wheat berries. You can use other kinds of flour, including all-purpose and whole wheat, but Semolina/Durham flour makes the very best pasta noodles. When we were kids growing up, Mama would sometimes use Cream of Wheat cereal straight from the box in lieu of the more expensive Semolina to make our noodles. It works very well!
————————————————————————————————–
Course; Noodles / Pasta
Cuisine; Amish

Homemade Egg Noodles

Homemade Egg Noodles

Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a mixing bowl, stir together the flour and salt.
  • Make a well in the middle and add the eggs.
  • Start mixing the flour into the eggs (use a fork for this) and keep incorporating more of the flour into the dough until it forms a ball; it will be sticky but should stick together.
  • Turn out dough ball onto a floured surface and keep adding in more of the flour, kneading as you go.
  • You want the dough to be smooth and no longer sticky, but not too dry.
  • Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  • (Many times I’ve been in a hurry and don’t chill my dough and I don’t seem to have problems.
  • If you’re going to stint due to time constraints, better to stint here than forgo the drying time after the noodles are cut.
  • )
  • Remove the chilled dough, place it back on the floured work surface, and cut into two pieces.
  • Working with one half at a time and keeping the other half wrapped, roll out the dough as thin as you desire, and then cut the dough into noodles.
  • Let the noodles sit on a drying rack for about 30 minutes or so until ready to cook.
  • To cook the noodles, bring a large pot of salted water to a good boil.
  • Drop in the noodles and cook until done, stirring occasionally.
  • The boiling time will vary, but you can figure somewhere between 5 and 10 minutes, depending on how thick the noodles are.
————————————————————————————————–
Course; Noodles
Cuisine; Amish

Hog Maw

Hog Maw

Stuffed Pig’s Stomach
Deel op Facebook Print Recipe

Ingredients

Instructions

  • If you butcher your own hogs, you’re in luck—but most of us will need to locate a pig stomach, and it’s not likely the local grocery store carries them.
  • Ask a local butcher or local hog farmer.
  • Soak the pig stomach in lightly salted water; rinse and remove as much fat as possible while cleaning; pat dry.
  • Combine the remaining ingredients, breaking up the sausage meat as you work, and mix well.
  • Stuff the stomach with as much of the mixture as you can, pressing well after each addition (the pig stomach will stretch).
  • Sew up opening with baker’s twine or heavy-duty sewing thread.
  • Place the stuffed stomach in a heavy ovenproof pot, add ½ cup water or broth, cover tightly, and bake at 350° for 2 hours.
  • Baste with the pan juices occasionally, and add another ½ cup water or broth about halfway through baking if it looks too dry.
  • Remove cover and bake another 15 minutes or so.
  • If the thought of eating stuffed pig’s stomach is disagreeable, remember that in some circles, this is quite a delicacy, and people have been eating hog maw for a very long time.
  • But if you’re still squeamish, you can always scoop the dressing away from the lining and eat it sans maw.
————————————————————————————————–
Course; Pork
Cuisine; Amish

Ham and Noodle Bake

Ham and Noodle Bake

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook the noodles in plenty of boiling salted water until done; drain them in a colander.
  • In a heavily greased 9 × 13-inch baking dish, layer the noodles and ham.
  • Beat together the eggs, milk, salt, and pepper; pour over the noodles and ham.
  • Bake at 350° for 30 minutes.
————————————————————————————————–
Course; Noodles / Pork
Cuisine; Amish

German Potato Salad from Georgia Varozza

German Potato Salad from Georgia Varozza

Deel op Facebook Print Recipe

Ingredients

Dressing

Instructions

  • Combine all salad ingredients in large bowl and then prepare dressing.
  • Fry bacon in a skillet until crisp.
  • Remove the bacon bits and add to salad.
  • Beat together eggs, sugar, vinegar, water, and spices.
  • Pour mixture into the hot bacon grease and cook, stirring, until mixture thickens, about 10 minutes.
  • Pour over the potato mixture and mix gently.
  • Refrigerate for several hours before serving, or eat when it’s cooled down to room temperature.
————————————————————————————————–
Course; Salad
Cuisine; Amish / European / Germany

Fruit Cream Pie

Fruit Cream Pie

Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large heatproof mixing bowl stir together the sugar, flour, and salt.
  • Add the beaten eggs and stir again.
  • Bring the milk to almost boiling and then slowly add it to the egg mixture, stirring constantly.
  • Pour it into the unbaked pie shell and sprinkle the fruit over the top.
  • Bake at 350° for about 45 minutes or until the custard is set.
  • Cool.

Notes & Wine Advice

You can serve this plain, or top with meringue or sweetened whipped cream.
You can use almost any fruit for this pie. My favorites are blackberry, blueberry, cherry, currant, raspberry, and strawberry.
————————————————————————————————–
Course; Fruit / Pie
Cuisine; Amish

Five-Hour Beef Stew

Five-Hour Beef Stew

This stew is perfect for those days when you’re busy and don’t want to fuss in the kitchen.
Deel op Facebook Print Recipe

Ingredients

  • 2 lb. beef stew meat cubed
  • 3 onions chopped
  • 6 carrots chopped
  • 1 cup celery chopped
  • 2 cups peas fresh or frozen
  • 1 28- ounce can tomatoes including liquid
  • 2 T. tapioca
  • ½ T. sugar
  • 1 T. salt
  • 1 slice stale bread torn into small pieces
  • 4 potatoes peeled and cubed

Instructions

  • Mix together all ingredients.
  • Place in a large covered casserole dish (about 3-quart size).
  • Bake at 250° for 5 hours.
————————————————————————————————–
Course; Beef / Stew
Cuisine; Amish

Dutch Slaw

Dutch Slaw

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Discard outer leaves of cabbage.
  • Wash the remainder of the cabbage, drain well, and then shred leaves.
  • Mix together the cream, salt, sugar, and vinegar and beat very well.
  • Just before serving, combine the cabbage and dressing and mix well.
  • This is classic coleslaw to my way of thinking.
  • If desired, you can add a bit of diced onion, carrot, or bell pepper.
  • For a change of pace, I sometimes add a can of drained mandarin oranges.
  • Delicious!
————————————————————————————————–
Course; Salad
Cuisine; Amish / Dutch / European