Recipes

Sausage and Egg Casserole

Sausage and Egg Casserole

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Ingredients

Start the night before.

  • 1 lb. bulk pork sausage
  • 6 eggs
  • 1 tsp. dry mustard powder
  • 2 cups milk
  • 1 tsp. salt
  • 6 slices bread cubed
  • 4 oz. cheddar cheese cubed or shredded

Instructions

  • Brown sausage and drain off grease.
  • Beat the eggs; add mustard, milk, and salt.
  • Mix in the bread cubes, cheese, and sausage.
  • Put in a buttered 9 × 13 or 10 × 15-inch baking dish, cover with plastic wrap, and refrigerate overnight.
  • In the morning, take the casserole out of the refrigerator and let set on the counter for a half hour while oven is preheating.
  • Bake at 350° for 45-55 minutes or until set.
  • (If you use the smaller baking dish, you’ll need to bake it for the longer time.
  • ) Remove from the oven and let set for several minutes before cutting.

Notes & Wine Advice

This dish always gets raves and it’s so easy to prepare.
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Course; Breakfast / Casserole
Cuisine; Amish

Sausage, Egg, and Cream of Mushroom Casserole

Sausage, Egg, and Cream of Mushroom Casserole

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Ingredients

Start the night before.

  • 2 cups seasoned croutons or cubed dried bread
  • 1 lb. bulk sausage
  • 1 tsp. non-salt seasoning such as Mrs. Dash
  • 4 eggs beaten
  • 3 cups milk
  • 1 can condensed cream of mushroom soup
  • 1 tsp. ground mustard powder
  • 1 cup cheddar cheese shredded

Instructions

  • Butter a 9 × 13-inch baking dish and spread croutons evenly in the pan.
  • Brown sausage, drain, and then spread the sausage over the croutons.
  • Sprinkle the non-salt seasoning over that.
  • Mix together the eggs, milk, soup, and mustard powder and then pour this liquid mixture over the sausage and croutons.
  • Cover the casserole and refrigerate overnight.
  • In the morning, let the casserole sit on the counter for 30 minutes while you preheat the oven to 325°.
  • Bake the casserole for 1 hour or until lightly browned.
  • Remove from oven and turn off heat; sprinkle the cheddar cheese over the top and place the casserole back into the oven until cheese has melted.

Notes & Wine Advice

Let stand for about 5 minutes before serving.
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Course; Breakfast / Casserole / Eggs
Cuisine; Amish

Pumpkin Pancakes

Pumpkin Pancakes

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Ingredients

Instructions

  • In a large mixing bowl, mix together the flour, baking soda, sugar, and spices.
  • In a medium bowl, mix together the egg, milk, melted shortening, and pumpkin.
  • Add to flour mixture and beat well until smooth.
  • Bake pancakes on a lightly greased griddle or fry pan, turning once.
  • Serve plain, with butter and maple syrup, or with powdered sugar.

Notes & Wine Advice

Pumpkin pancakes are just the thing on a cold winter morning.
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Course; Breakfast / Pancake’s / Crepes
Cuisine; Amish

Potato Pancakes

Potato Pancakes

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Ingredients

Instructions

  • In a large bowl, beat the eggs and then add the flour, salt, and milk and whisk to combine.
  • Peel the raw potatoes and then grate them coarsely.
  • Work quickly so the potatoes don’t darken and get starchy.
  • Add the grated potatoes to the egg mixture and stir to mix.
  • Heat 3-4 tablespoons lard or shortening in a large frying pan and let it melt.
  • Ladle a small amount of the pancake batter (it will be rather runny) into the frying pan and spread each pancake so it’s thin.
  • Fry them quickly, turning the pancake over when the first side is crisp and golden.
  • Cook the second side so it’s crisp and golden as well.

Notes & Wine Advice

These pancakes are best eaten as soon as they come out of the pan.
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Course; Breakfast / Pancake’s / Crepes
Cuisine; Amish

Pfannkuchen

Pfannkuchen

Dutch Babies
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Ingredients

Instructions

  • Preheat oven to 400°.
  • In a small bowl, stir together the flour and salt.
  • In a large mixing bowl, beat the eggs thoroughly.
  • Alternately add the flour mixture and milk to the eggs, beating after well each addition—the batter should be smooth.
  • Spread the softened butter on the bottom and up the sides of a cast iron pot or large ovenproof frying pan.
  • Pour the egg batter into the pot (or frying pan) and set in the oven; bake for 5 minutes and then turn down heat to 350° for another 15-20 minutes or until the pancake is puffed up the sides of the pan and crisp and golden on top.

Notes & Wine Advice

Serve plain, or with powdered sugar or maple syrup.
Gather the kids around when you take it from the oven because the puffed “baby” is something to behold.
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Course; Breakfast
Cuisine; Amish

Pancakes from Georgia Varozza

Pancakes from Georgia Varozza

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Ingredients

Instructions

  • Sift together dry ingredients; set aside.
  • In large bowl, mix together in order given the butter, milk, and eggs.
  • Add the sifted dry ingredients and mix just until blended.
  • Cook pancakes in a lightly oiled frying pan, turning once.
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Course; Breakfast / Pancake’s / Crepes
Cuisine; Amish

Omelet Roll

Omelet Roll

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Ingredients

  • 2 tsp. butter
  • ¼ cup finely diced onion
  • 12 eggs
  • ½ tsp. ground mustard powder
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ lb. thinly sliced ham
  • ½ lb. sliced Swiss cheese

Instructions

  • Preheat oven to 350°.
  • Take a large jelly roll pan (at least 10 × 15 inches) and lightly grease bottom and sides.
  • Line the greased pan with parchment or waxed paper; grease the paper.
  • In a sauté pan, melt butter and add diced onion; cook until onion is limp; set aside.
  • Combine the eggs, mustard powder, salt, pepper, and onion mixture and whisk well.
  • Pour the mixture into the prepared pan and bake for 10-15 minutes, or until the omelet is set.
  • Remove omelet from oven and invert onto a piece of aluminum foil; gently peel off parchment paper.
  • Layer the omelet with the ham and Swiss cheese and then roll it up jelly-roll fashion and wrap tightly in aluminum foil.
  • Place the roll on a cookie sheet and return it to the oven for 10 minutes.
  • When baked, remove the foil, slice the omelet into thick rolls, and serve.

Notes & Wine Advice

This is a bit fiddly, but the end result is a unique breakfast indulgence.
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Course; Breakfast / Eggs
Cuisine; Amish

Mama’s Pie Crust

Mama’s Pie Crust

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Ingredients

For Single Crust:

  • 1½ cups sifted flour
  • ½ tsp. salt
  • ½ cup shortening or lard

For Double Crust:

  • 2 cups sifted flour
  • 1 tsp. salt
  • ⅔ cup shortening or lard

Instructions

  • In a teacup or small bowl, make a paste with ¼ cup of the above flour (⅓ cup if making double crust) and 3 T.
  • water (¼ cup water for double crust).
  • Set in refrigerator.
  • Add salt to the remaining flour and cut shortening into the flour until the size of small peas.
  • Add the water paste to the flour mixture and mix just until dough comes together.
  • Form into a ball and turn out on a floured surface.
  • Roll crust ⅛-inch thick.
  • Bake pie crust in preheated 425° oven for 12-15 minutes or until golden.

Notes & Wine Advice

(When baking crust empty, put a cup of raw white rice or small white beans into the bottom of the crust, and then bake. The weight from the rice or beans will keep the bottom of the crust from puffing up while baking. You can save the rice or beans to use for future pie crusts by cooling them completely and then storing in an airtight, marked container.)
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Course; Breakfast
Cuisine; Amish

Layered Breakfast Baked Casserole

Layered Breakfast Baked Casserole

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Ingredients

Instructions

  • Grease a 9 × 13-inch baking dish and preheat oven to 350°.
  • Line the greased baking dish with 6 slices of bread.
  • Layer half of the ham over the bread and sprinkle with half of the cheese.
  • Repeat these layers one more time.
  • In a large mixing bowl, combine eggs, milk, dry mustard, onion powder, salt, and pepper and mix well.
  • Slowly pour the egg mixture over the bread layers in the baking dish.
  • Mix the melted butter with the cornflakes and sprinkle evenly over the top of the casserole.
  • Bake 45-50 minutes or until set.
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Course; Breakfast / Casserole
Cuisine; Amish

Hush Puppies

Hush Puppies

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Ingredients

Instructions

  • If using bacon, cut up and fry the bacon.
  • (Save the grease for frying the hush puppies.
  • )
  • In a large bowl, mix together the dry ingredients.
  • In another bowl, mix together the egg and milk and then add it to the dry ingredients; mix well.
  • Add bacon if using and mix well again.
  • Drop by large spoonfuls into bacon grease or oil and fry until golden brown.

Notes & Wine Advice

Serve with maple syrup or eat plain.
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Course; Breakfast
Cuisine; Amish