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1. Breakfast Foods

Breakfast

Foods

AmishFriendsCookbook.indd 9 3/5/13 10:07 AM

Taken From The Best of Wanda E. Brunstetter's Amish Friends Cookbook Collection

Buckwheat Pancakes2 cups buckwheat fl our1 teaspoon salt¼ cup oil

3 teaspoons baking powder⅓ teaspoon baking soda

1 egg1 cup sour milk½ cup water

Combine all ingredients. Fry in greased skillet. Turn over once. Serve with butt er and honey, gravy, or jelly. If desired, add blueberries to batt er.

Esther StaufferPort Trevorton, PA


Taken from The Best of Wanda E. Brunstetter's Amish Friends Cookbook Collection

Breakfast Fried Zucchini4 cups shredded zucchini½ teaspoon salt

½ cup milk2 eggs, beaten

1 cup cracker crumbs

Fry salted zucchini in skillet until soft . Combine milk, eggs, and cracker crumbs; add to cooked zucchini. Fry until fi rm. Add ground beef or bacon pieces if desired.

Mary ZimmermanMiffl inburg, PA

Charity suffereth long, and is kind;charity envieth not; charity vaunteth

not itself, is not puffed up.1 CORINTHIANS 13:4



Schnitz un Knepp1 quart dried apples3 pounds ham2 tablespoons brown sugar2 cups fl our

1 teaspoon salt¼ teaspoon pepper4 teaspoons baking powder1 egg, well beaten

Milk enough to make a fairly moist, stiff batt er3 tablespoons melted butt er

Wash dried apples. Cover with water and let soak overnight or for a number of hours. In the morning, cover ham with cold water in large kett le; then boil 3 hours. Add apples and water in which they have been soaked, and continue to boil for another hour. Add brown sugar. Make dumplings by sift ing together fl our, salt, pepper, and baking powder. Stir in beaten egg, milk, and butt er. Drop batt er by spoonfuls into hot liquid around ham and apples. Cover kett le tightly and cook dumplings 15 minutes. Serve piping hot on large platt er.

Esther StaufferPort Trevorton, PA

Creamed EggsWhite Sauce4 tablespoons butt er4 tablespoons fl our½ teaspoon salt2 cups milk

5 eggs, hard boiled2 cups medium white sauce

5 slices hot, butt ered toast

Melt butt er in heavy saucepan. Blend in fl our and salt, cooking and stirring until bubbly. Using a wire whisk, stir in milk. Cook just until smooth and thickened. Shell eggs, slice, and fold them into the hot white sauce so as not to break up the eggs. Pour over hot, butt ered toast.

Sam SchwartzPortland, IN



Overnight Breakfast Casserole8 slices bread, cubed¾ pound cheese, shredded1½ pounds pork sausage or 1 quart canned sausage

4 eggs2½ cups milk1 tablespoon prepared mustard

1 (10¾ ounce) can cream of mushroom or cream of chicken soup¼ cup chicken broth

Preheat oven to 350°. Place bread cubes in ungreased baking dish. Sprinkle with cheese. Set aside. In skillet, brown sausage over medium heat; drain fat. Crumble sausage over cheese and bread. (If using canned sausage, just crumble.) Beat eggs, milk, mustard, soup, and broth. Pour over sausage. Cover and refrigerate overnight or at least 2 or 3 hours before baking. Bake 50 to 60 minutes or until done.

Mrs. Abner Z. FisherAaronsburg, PA

Happiness is like jam; you can’t spread even a little without

getting some of it on yourself.



Breads &

Rolls



Chocolate Chunk Banana Bread1 cup mashed bananas2 eggs, slightly beaten⅓ cup oil¼ cup milk2 cups fl our

1 cup sugar2 teaspoons baking powder¼ teaspoon salt

1 (4 ounce) package Baker’s German Sweet Baking Chocolate, coarsely chopped½ cup chopped nuts

Preheat oven to 350°. Stir bananas, eggs, oil, and milk until well blended. Add fl our, sugar, baking powder, and salt. Stir until moistened. Stir in chocolate and nuts. Pour into greased 5x9-inch loaf pan. Bake 55 minutes or until toothpick in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.

Janine MerdianLacon, IL



Light and Tasty Biscuits2 cups fl our2½ teaspoons baking powder

½ teaspoon salt⅓ cup shortening

¾ cup milkButt er or margarine

Preheat oven to 475°. Sift together fl our, baking powder, and salt. Cut in shortening with fork until mixture resembles coarse cornmeal. Add milk and blend lightly with fork only until fl our is moistened and dough pulls away from sides of bowl. Turn out on lightly fl oured board. Knead lightly (30 seconds) and roll ¾ inch thick. Cut into biscuit shapes. Place on lightly greased baking pan and brush tops with butt er or margarine. Bake 12 to 15 minutes.

Mandy R. SchwartzPortland, IN

Applesauce Spice Puffs2 cups dry baking mix⅓ cup sugar1 teaspoon cinnamon¼ teaspoon cloves

¼ teaspoon nutmeg½ cup applesauce¼ cup milk

1 egg, beaten2 tablespoons vegetable oil

Topping½ cup butt er, melted 1 teaspoon cinnamon ½ cup white sugar

Preheat oven to 400°. Sift baking mix and stir in sugar and spices. Add applesauce, milk, egg, and oil. Fill greased muffi n tins two-thirds full. Bake 12 minutes. Brush tops with melted butt er and dip in cinnamon sugar mixture. Serve warm.

Irene MillerShipshewana, IN



Sweet Potato Biscuits1 cup fl our2 teaspoons baking powder1 teaspoon salt

½ cup sugar1 cup mashed sweet potatoes

3 tablespoons shortening⅓ cup milk

Preheat oven to 400°. Mix all ingredients together. Roll out dough on fl oured board and cut with cutt er. Bake on greased cookie sheets for 20 minutes. Yields one dozen.

Lorraine BrubacherLeonardtown, MD

Johnny Cake1 cup cornmeal1 cup fl our¼ cup sugar

4 teaspoons baking powder½ teaspoon salt

1 cup milk1 egg¼ cup vegetable oil or lard

Preheat oven to 400°. Mix cornmeal, fl our, sugar, baking powder, and salt. Add milk, egg, and oil to dry ingredients and stir only enough to blend. Bake in greased 8x8-inch pan 20 to 25 minutes.

Mrs. Mose J. BylerNew Wilmington, PA



Pineapple Zucchini Bread3 eggs, beaten2 cups fi nely shredded zucchini1 cup vegetable oil1 (8 ounce) can crushed pineapple, drained

2 teaspoons vanilla3 cups fl our2 cups sugar½ teaspoon baking powder2 teaspoons baking soda

1 teaspoon salt1½ teaspoons cinnamon¾ teaspoon nutmeg1 cup chopped nuts1 cup chocolate chips or raisins

Preheat oven to 350°. In mixing bowl, combine eggs, zucchini, oil, pineapple, and vanilla. Combine dry ingredients and stir into egg mixture just until moistened. Fold in nuts and chocolate chips or raisins. Pour into two greased 4x8-inch loaf pans. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool before removing from pans to wire racks.

Ruth WeaverMillersburg, OH

Bacon ’n’ Cheese Muffi ns½ pound baconVegetable oil1 egg, beaten¾ cup milk

1¾ cups fl our¼ cup sugar1 tablespoon baking powder

½ cup cornfl akes1 cup shredded cheese

Preheat oven to 400°. Fry bacon and reserve drippings. If necessary, add vegetable oil to drippings to make ⅓ cup. In medium bowl, combine drippings, egg, and milk; set aside. In separate bowl, combine fl our, sugar, and baking powder; add to drippings mixture and stir until moistened. Fold in crumbled bacon, cornfl akes, and shredded cheese. Spoon into greased muffi n tins and bake for 15 to 20 minutes. Yields about 1 dozen.

Ada MillerNorwalk, WI



6. Sides and Salads

Sides &

Salads



Bean Salad1 (15 ounce) can green beans, drained1 (15 ounce) can yellow beans, drained

1 (15 ounce) can kidney beans, drained1 (10 ounce) box frozen lima beans1 cup carrots, cooked

1 large onion, sliced thin1 green mango, cut in strips3 stalks celery, cut in chunks

Mix above ingredients.

Dressing2 cups white sugar½ cup water

1½ cups vinegar½ cup salad oil

1 teaspoon celery seed1 teaspoon salt

Mix dressing ingredients and wait until sugar is dissolved. Pour over drained bean mix. Let stand 24 hours before serving.

Susan MillerMillersburg, OH



Hot Chicken Salad1 cup celery, diced2 to 3 cups chicken, cooked and chopped1 can cream of chicken soup

2 to 3 eggs, hard boiled and chopped1 teaspoon onions, minced

1 cup rice, cooked ¾ cup Miracle WhipSalt and pepper to taste1 cup crushed potato chips

Preheat oven to 350°. Combine celery, chicken, soup, eggs, onions, rice, Miracle Whip, salt, and pepper. Put into greased casserole, cover with crushed potato chips, and bake 25 minutes.

Laura BylerWoodhull, NY

The secret of success is to start from scratch and then keep on scratching.



Macaroni Salad1 pound macaroni1 cup chopped green pepper4 carrots, shredded

1 cup chopped onion1 (14 ounce) can sweetened condensed milk

1 cup sugar1 cup vinegar2 cups mayonnaiseSalt and pepper to taste

Cook macaroni; drain and cool. Add remaining ingredients and toss lightly. Chill for several hours. Best if refrigerated overnight.

Mary Lynn WeaverJamestown, PA

Sauerkraut Salad4 cups sauerkraut1 cup sugar

1 cup shredded carrots1 cup chopped celery

½ cup chopped onion (or less)

In medium bowl, combine sauerkraut and sugar. Let set for 8 hours. Add carrots, celery, and onion to sauerkraut mixture and mix well.

Alice StaufferLeonardtown, MD

Crispy Baked Potatoes6 medium potatoes ⅓ cup melted margarine

or butt er1 teaspoon salt1 cup crushed cornfl akes

Wash and peel potatoes. Cut each into 4 wedges. Dip wedges in margarine or butt er and sprinkle with salt. Roll in cereal crumbs. Place in greased baking dish and bake at 400° for 40 minutes.


SARAH TROYER

Mercer, PA


German Potato Salad1 teaspoon sugar½ teaspoon salt¼ teaspoon dry mustardDash pepper2 tablespoons vinegar

1 cup sour cream½ cup thinly sliced cucumbers or onions2 to 3 slices bacon, fried and cut into small pieces

4 boiled potatoes, cut in chunksPaprika

Combine sugar, salt, dry mustard, pepper, vinegar, sour cream, cucumber or onion, and bacon pieces. Pour over warm potatoes and toss lightly until coated with dressing. Serve warm with a dash of paprika.

Ruth MartinSelinsgrove, PA

Sweet Potato Salad2 pounds sweet potatoes1½ cups mayonnaise2 teaspoons Dijon mustard

¼ teaspoon salt4 hard-cooked eggs, chopped

1½ cups fi nely chopped celery8 green onions, sliced

Place sweet potatoes in large saucepan and cover with water. Cover and cook gently until potatoes can be easily pierced with the tip of a sharp knife. Drain. When potatoes are cool, peel and dice. In large bowl, combine mayonnaise, Dijon mustard, and salt. Stir in eggs, celery, and onions. Add potatoes and toss gently to coat. Cover and refrigerate for 2 to 4 hours. Yields 8 to 10 servings.

Lydia HooverDenver, PA



blankPage 99 –7. Main Dishes

Main

Dishes



Chicken Pie2 cups chicken broth2 tablespoons fl our2 cups diced cooked potatoes2 cups diced cooked carrots

2 cups cooked peas2 tablespoons chopped cooked celery1 small onion, chopped and cooked

2 cups diced cooked chickenButt ered bread crumbs or pie dough rolled out to fi t oblong baking pan

Preheat oven to 350°. Heat broth. Add 2 tablespoons fl our to make a thin gravy. Mix with vegetables and chicken. Pour into oblong baking pan and cover with bread crumbs or pie dough. Bake for 1 hour.

Rebekah MastAmelia, VA



Cheddar Chowder Soup2 cups water2 cups peeled and diced raw potatoes

½ cup diced carrots½ cup diced celery¼ cup chopped onions

1 teaspoon salt¼ teaspoon pepper

White Sauce¼ cup butt er¼ cup fl our

3 cups milk2 cups shredded cheddar cheese

1 cup cubed ham

Combine water, potatoes, carrots, celery, onion, salt, and pepper in large kett le. Boil for 10 to 12 minutes. Meanwhile, to make white sauce, melt butt er in saucepan; add fl our and stir until smooth. Slowly add milk and cook until thickened. Add cheese and stir until melted. Add ham to undrained vegetables. Combine sauce with vegetables and ham and heat through. Serve with crackers.

Mrs. Delbert SchrockWhitehall, MT

It isn’t hard to make amountain out of a molehill;

just add a little dirt.



Amish Bean Soup2 to 3 tablespoons butt er3 quarts milk (approximately)

Salt to taste8 cups stale homemade bread cubes

1 cup cooked navy beans (optional)

Brown butt er in saucepan; add milk and bring almost to boil. Add salt and enough bread to thicken. Cover and let set for 10 minutes before serving. Add beans if desired.

Lucy HackmanMansfi eld, OH

Taste of Home Tomato Soup1 cup chopped celery1 cup chopped onion1 carrot, shredded1 small green pepper, chopped

¼ cup butt er or margarine4½ cups chicken broth, divided4 cups peeled and chopped tomatoes

2 teaspoons sugar½ teaspoon curry powder½ teaspoon salt¼ teaspoon pepper½ cup fl our

In 3-quart saucepan, cook celery, onion, carrot, and green pepper in butt er until tender. Add 4 cups broth, tomatoes, sugar, curry powder, salt, and pepper. Bring to boil. Reduce heat; simmer, uncovered, for 20 minutes. In small bowl, stir fl our and remaining ½ cup broth until smooth. Gradually stir into tomato mixture. Bring to boil. Cook and stir until thick and bubbly, about 2 minutes.

Nancy Ann StoltzfusGap, PA



German Pizza1 pound ground beef½ medium onion, chopped½ green pepper, diced

1½ teaspoons salt, divided½ teaspoon pepper2 tablespoons butt er6 raw potatoes, shredded

3 eggs, beaten⅓ cup milk2 cups shredded cheddar or mozzarella cheese

In 12-inch skillet, brown beef with onion, green pepper, ½ teaspoon salt, and pepper. Remove beef mixture from skillet; drain skillet and melt butt er. Spread potatoes over butt er and sprinkle with remaining 1 teaspoon salt. Top with beef mixture. Combine eggs and milk and pour over all. Cook, covered, on medium heat until potatoes are tender, about 30 minutes. Top with cheese; cover and heat until cheese is melted, about 5 minutes. Cut into wedges or squares to serve. Yields 4 to 6 servings.

Mrs. Danny MillerLakeview, MI

The extra mile is never crowded.



8. Desserts

Desserts



Zucchini Carrot Cake2 cups fl our2 cups sugar2 teaspoons cinnamon½ teaspoon salt

1 teaspoon baking powder2 teaspoons baking soda¾ cup vegetable oil

4 eggs1 teaspoon vanilla2 cups shredded zucchini1 cup shredded carrots

Preheat oven to 350°. Combine fl our, sugar, cinnamon, salt, baking powder, and baking soda. Add oil, eggs, and vanilla; mix well. Fold in zucchini and carrots. Pour into greased 9x13-inch pan and bake for 45 minutes. When cool, frost with Cream Cheese Frosting.

Cream Cheese Frosting½ cup butt er, soft ened1 (8 ounce) package cream cheese, soft ened

3½ cups powdered sugar1 teaspoon vanilla

1 cup chopped pecans (optional)

Cream butt er and cream cheese. Add powdered sugar and vanilla; beat until smooth. Fold in nuts.

Mrs. Levi Miller Sr.Clark, MO



German Raw Apple Cake½ cup butt er or margarine½ cup brown sugar1 cup sugar

2¼ cups fl our¼ teaspoon salt1 teaspoon cinnamon2 teaspoons baking soda

1 cup sour milk (1 tablespoon vinegar

plus enough milk to make 1 cup)2 cups diced raw apples

Topping½ cup sugar½ teaspoon cinnamon

¼ cup brown sugarChopped nuts (optional)

Preheat oven to 350°. Cream butt er and sugars. Combine fl our, salt, and cinnamon. Add baking soda to sour milk. Add dry ingredients and sour milk to creamed mixture and stir well. Fold in apples. Pour into greased 9x13-inch pan. Combine topping ingredients and sprinkle evenly on top. Bake for 40 minutes.

Jeannie MartinNewville, PA

Dump Cake1 cup cherry pie fi lling1 can (15½ ounce) crushed pineapple, undrained

1 yellow cake mix1 cup nuts, chopped1 cup coconut, fl aked

2 sticks margarine, melted

Preheat oven to 350°. Spread pie fi lling and pineapple in ungreased 9x12-inch pan. Sprinkle dry cake mix over fruit. Top evenly with nuts and coconut. Drizzle melted margarine over all. Bake 70 minutes. Cool completely before cutt ing.

Mrs. Andrew J. HostetlerHomerville, OH



Lemon Shoofl y Pie1 eggZest of 2 lemonsJuice of 2 lemons, strained

2 tablespoons fl our½ cup sugar½ cup molasses¾ cup boiling water

1 (9 inch) unbaked pie shell

Preheat oven to 350°. Combine all ingredients and pour into unbaked pie shell. Sprinkle crumbs evenly on top of fi lling. Bake for 45 to 60 minutes. Note: Th is recipe won a fi rst-place ribbon at the Malheur County Fair in Ontario, Oregon.

Crumb Mixture1½ cups fl our½ cup sugar

½ cup shortening or butt er, soft ened

½ teaspoon baking soda

Blend all ingredients until mixture forms crumbs.

Mrs. Henry LeidElkton, KY

Angel Cream Pie1 cup half-and-half1 cup heavy whipping cream½ cup sugar

⅛ teaspoon salt2 tablespoons (slightly rounded) fl our1 teaspoon vanilla

2 egg whites, stiffl y beaten1 (9 inch) unbaked pastry shell

Preheat oven to 350°. In saucepan, combine half-and-half and whipping cream. Warm only slightly. Turn off heat and add, beating with whisk, sugar, salt, and fl our. Add vanilla and fold in stiffl y beaten egg whites. Pour into unbaked pastry shell. Bake 45 minutes or until just a litt le shaky.

Bett y MillerGoshen, IN



Grassroot Dream Cookies½ cup margarine½ cup sugar½ cup packed brown sugar1 egg

¾ teaspoon vanilla1 cup fl our1 teaspoon baking powder¼ teaspoon baking soda

¼ teaspoon salt½ cup rolled oats1 cup cornfl akes½ cup fl aked coconut

Preheat oven to 325°. Cream margarine and sugars. Add egg and vanilla; blend until smooth. Sift fl our, baking powder, baking soda, and salt; add to creamed mixture. Stir in rolled oats, cornfl akes, and coconut. Drop by teaspoons onto lightly greased cookie sheet. Bake for 12 to 15 minutes. Yields 5 dozen crisp 2-inch cookies.

Susanna SchrockWheatland, MO

Scotcharoos1 cup sugar1 cup light corn syrup

1 cup peanut butt er6 cups crisp rice cereal

1 cup chocolate chips1 cup butt erscotch chips

In large saucepan, mix sugar and corn syrup. Bring to a very slight boil. Remove from heat and add peanut butt er and crisp rice cereal. Mix thoroughly. Press into bott om of greased 9x13-inch pan. In double boiler, melt chocolate and butt erscotch chips and spread over top of crisp rice cereal.

Linda StoltzfusOrrstown, PA



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