Category amish

chicken noodle soup

Chicken Noodle Soup

3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles

Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours).

Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth...

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amish meat balls

Amish Meat Balls

1 pound ground beef
1/2 pound ground pork
1/2 cup chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 egg
1/2 cup milk

Mix all ingredients. Shape into balls the size of walnuts. Brown in 1/4 cup vegetable oil. Remove meat balls and make gravy. Return meatballs to gravy. Cook 15 to 20 minutes.

M...

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amish slaw

Amish Slaw

1 cup vinegar
1/2 cup vegetable oil
1/4 cup water
1 teaspoon mustard
1 teaspoon celery seed
1 teaspoon sugar
1 1/2 teaspoons salt
1 medium cabbage
2 medium onions
1 cup granulated sugar

Mix vinegar, oil, water, mustard, celery seed, sugar and salt; boil for 3 minutes. Mix cabbage, onions and sugar. Combine boiled mixture and cabbage mixture; refrigerate overnight.

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pumpkin whoopie pies

Pumpkin Whoopie Pies

2 cups brown sugar, firmly packed
1 cup vegetable oil
1 1/2 cups cooked, mashed pumpkin
    (canned pumpkin is okay)
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

Preheat oven to 350 degrees F...

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peanut pie

Peanut Pie

8 ounces cream cheese, softened
1/3 cup crunchy peanut butter
1 cup confectioners’ sugar
1 cup Cool Whip
1 (9-inch) graham cracker crust

Combine cream cheese, peanut butter and confectioners’ sugar; fold in Cool Whip. Pour into pie crust and refrigerate.

Top with Cool Whip to serve.

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