An Amish Kitchen, page 26
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RACHEL’S BOILED COOKIES
½ cup butter
½ cup milk
2 cups sugar
3 tablespoons unsweetened cocoa
½ cup chunky peanut butter
1 teaspoon vanilla
¼ teaspoon salt
3 cups quick oats (not instant)
1. In small saucepan, combine butter, milk, sugar, and cocoa; cook on medium-high heat and bring to a boil for 1 minute.
2. Remove from heat and stir in peanut butter, vanilla, and salt. Mix in oats.
3. Drop by teaspoon on wax paper and allow to stand unrefrigerated for 1 hour.
AMISH HAYSTACKS
4 cans Campbell’s cheese soup
Milk
1 lb saltine crackers, crushed
3–4 cups cooked rice
1 large head lettuce, shredded
4 tomatoes, diced
1 onion, diced
1 large bag tortilla chips, crushed
3 lbs hamburger, browned and seasoned
1 cup chopped boiled eggs
1. Heat cheese soup; add milk to make a cheese sauce of desired consistency.
2. Place remaining ingredients on individual plates in order given; top with cheese sauce. Makes 15 servings.
ROSEMARY AND EVE’S CHICKEN IN A CLOUD
3 ½ cups hot mashed potatoes prepared with cream cheese and only a little milk, no butter
FILLING:
1 ½ cups cooked cubed chicken
1 (10 ½-ounce) can cream of chicken soup
¼ cup milk
¼ teaspoon dry mustard
¼ teaspoon garlic powder
¼ teaspoon pepper
TOPPING:
1 ½ cups shredded cheddar or Monterey Jack cheese
1. Grease shallow 2-quart baking dish.
2. Spread mashed potatoes on bottom and sides of baking dish. Top with chicken filling.
3. Top with 1 ½ cups shredded cheddar or Monterey Jack cheese.
4. Bake uncovered at 375°F for 40 minutes.
SOUR CREAM PANCAKES
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
¼ cup sugar
2 eggs, beaten
1 cup (8 ounces) sour cream
1 ½ cups milk
1 teaspoon vanilla
⅓ cup butter, melted
1. Combine dry ingredients in bowl and stir to mix.
2. In second bowl, beat eggs, then mix in remaining wet ingredients.
3. Slowly pour wet ingredients into dry mixture, stirring just until combined.
4. Pour ½ cup batter on hot griddle or skillet and cook. Turn when light brown to brown both sides.
CRUNCHY POTATO BALLS
2 cups very stiff mashed potatoes
2 cups chopped cooked ham
1 cup shredded cheddar or Swiss cheese
⅓ cup mayonnaise or sour cream
1 egg, beaten
1 teaspoon prepared mustard
½ teaspoon pepper
2–4 tablespoons flour
1 ¾ cups crushed cornflakes
1. In bowl combine potatoes, ham, cheese, mayonnaise, egg, mustard, and pepper. Mix well. Add enough flour to make a stiff mixture.
2. Chill, covered, for 1 hour.
3. Shape into 1-inch balls. Roll in cornflakes.
4. Place on greased baking sheet and bake at 350°F for 25 to 30 minutes. Serve hot.
ZUCCHINI CASSEROLE
2 cups hamburger
4 cups zucchini, sliced into ¼-inch slices
½ cup diced onion
4 eggs, beaten
½ cup milk
2 cups toasted bread crumbs
1 tablespoon oleo, melted
½ cup shredded cheese (your choice)
Pepper and salt to taste
1. Combine first 5 ingredients. Top with toasted bread crumb mixed with melted oleo.
2. Bake at 350°F for 1 hour. Add cheese of your choice and put back in oven until cheese melts.
QUILTERS SALAD
1 cup slivered almonds
2 teaspoons vegetable oil
1 pkg. shredded coleslaw mix or equivalent shredded cabbage
½ cup diced scallions (optional)
1 package Ramen chicken noodle soup mix (discard seasoning packet)
DRESSING:
½ cup oil
3 tablespoons sugar
2 tablespoons white vinegar
1. Toast almonds in 2 teaspoons oil in skillet.
2. Pat dry on paper towel and cool.
3. Combine almonds, cabbage mixture, scallions (if using), and noodles.
4. Mix dressing ingredients and toss with salad mixture. Serve immediately.
ROSEMARY’S APPLE CRUMB PIE
6 cups peeled and sliced (or chopped) apples
1 ⅓ cups sugar
3 tablespoons flour
¾ teaspoon salt
⅓ cup half-and-half
½ teaspoon cinnamon
Refrigerated pie shell
CRUMBS:
½ cup butter, cold
½ cup brown sugar
1 cup flour
1. Combine all pie ingredients and place in unbaked pie shell.
2. Combine crumb mixture and sprinkle on top.
3. Bake at 325°F for 55 minutes or until apples are tender.
ROSEMARY’S TOMATO PIE
6 medium tomatoes
2 cups baking mix (such as Bisquick)
⅔ cup milk
1 teaspoon garlic salt
½ teaspoon dried or fresh basil leaves
1 teaspoon dried or fresh oregano leaves
1 teaspoon salt or to taste
¼ teaspoon pepper
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 ½ cups mayonnaise or sour cream
1. Preheat oven to 400°F.
2. Drop tomatoes into boiling water for 10 seconds to loosen skins, then peel and slice into a colander to drain.
3. Mix baking mix and milk in bowl. Spread mixture evenly in greased 10-inch pie plate.
4. Mix spices in small bowl.
5. Mix ½ cup Parmesan cheese and ½ cup mozzarella cheese with mayonnaise or sour cream.
6. Place a layer of tomatoes over baking mix in pie plate; sprinkle with half of spices and half of remaining cheeses.
7. Repeat with another layer of tomatoes, spices, and cheeses.
8. Spread mayonnaise/cheese or sour cream/cheese mixture on top.
9. Bake at 400°F for 35 to 40 minutes. Can be covered loosely with foil for final 10 minutes.
AMISH WINTER SOUP RECIPE
1 ½ cups water
1 cup cubed red potatoes
½ cup thinly sliced carrots
½ cup celery, sliced ½-inch thick
½ teaspoon white pepper
1 cup cubed cooked ham
¾ lb Velveeta cheese
1. Bring water, potatoes, carrots, and celery to a boil.
2. Reduce heat and simmer for 10 minutes or until vegetables are tender.
3. Add remaining ingredients.
4. Cook, stirring occasionally until cheese is melted. Don’t add any salt!
ROSEMARY’S KAFFI CAKE
2 cups brown sugar
2 cups all-purpose flour
¾ cup shortening
1 teaspoon baking soda
1 cup strong coffee, hot
1 egg, lightly beaten
2 teaspoons vanilla
1 teaspoon cinnamon
1. Mix brown sugar, flour, and shortening until crumbly. Do not mix until creamy.
2. Reserve 1 cup to use as topping.
3. Dissolve baking soda in hot coffee and add to flour mixture.
4. Add egg, vanilla, and cinnamon.
5. Spread in 9×12×2-inch pan; batter will be thin.
6. Sprinkle with reserved topping.
7. Bake at 325°F for approximately 30 minutes.
GERMAN BREAKFAST SKILLET
1 lb ground pork sausage
2 tablespoons butter
6 medium potatoes
½ cup chopped onion
½ cup chopped green or red bell pepper
1 ½ teaspoons salt
½ teaspoon pepper
3 eggs, lightly beaten
⅓ cup milk
2 cups shredded mozzarella cheese
1. Brown pork sausage in butter in large skillet.
2. Shred potatoes and place on top of meat; add chopped onion and pepper, then salt and pepper.
3. Combine eggs and milk; pour over all.
4. Cover and simmer for 30 minutes or until potatoes are tender.
5. Sprinkle evenly with cheese and cover until melted.
SOUR CREAM FRUIT DIP
1 cup sour cream
2 tablespoons brown sugar
½ teaspoon vanilla
5–6 drops red food coloring
1. Mix sour cream, brown sugar, and vanilla.
2. Add drops of red food coloring one at a time, mixing between each drop, until dip appears a pale pink.
3. Let stand in refrigerator for flavors to combine (at least 1 hour, even better overnight).
4. Cut fruit such as apples, bananas, pears, and strawberries into pieces, chunks, and wedges as desired. Serve fruit with dip.
HAM AND CHEESE STRATA
12 slices thin sandwich bread with crusts removed
1 lb sliced ham
2 (10-ounce) packages chopped frozen broccoli
¾ lb shredded sharp cheese
SAUCE:
3 eggs, beaten
3 cups milk
½ teaspoon dry mustard
½ teaspoon salt
1 tablespoon Worcestershire sauce
TOPPING:
1 cup crushed cornflakes
1 tablespoon butter, melted
1. Butter 9×13-inch baking dish.
2. Place 6 slices of bread on bottom of dish.
3. Cover with ham, then broccoli.
4. Sprinkle with cheese, then cover with 6 slices of bread.
5. Mix sauce and pour over casserole.
6. Cover and refrigerate overnight.
7. Mix topping and sprinkle on top of casserole. Bake at 300°F for 1 ½ hours.
PEACH SWEET POTATOES
6 medium sweet potatoes
½ cup brown sugar
⅓ cup coarsely chopped pecans
½ teaspoon salt
¼ teaspoon ground ginger
1 (15-ounce) can sliced peaches, drained Butter
1. Place potatoes in large pot. Cover with water and bring to a boil.
2. Reduce heat, cover, and cook 30 minutes or until potatoes are tender. Drain, allow to cool, and then peel and cut potatoes into 1-inch cubes.
3. In small bowl, combine brown sugar, pecans, salt, and ginger.
4. Put half of potatoes in baking dish sprayed with nonstick spray. Top with half of peaches and half of brown sugar mixture.
5. Repeat layers, then dot with butter.
6. Cover and bake at 350°F for 30 minutes. Uncover and bake 10 additional minutes.
Acknowledgments
KELLY LONG
I would dearly like to thank my fellow authors in this collection; my editor, Natalie; my copy editor, LB Norton; and my agent, Natasha Kern. Thank you to my family, to Brenda Lott, and to my dearest husband, Scott Long. I would also like to thank Dean Westler for his humor and insight.
AMY CLIPSTON
As always, I’m thankful for my loving family members. I’m more grateful than words can express to my patient friends who critique for me—Stacey Barbalace, Janet Pecorella, and Lauran Rodriguez. Special thanks to Stacey, who helped with the recipes and research.
I’m thankful for my Amish friends who patiently answer my endless stream of questions. To my agent, Mary Sue Seymour— thank you for all you do! I’m grateful to my wonderful editor, Natalie Hanemann, for her guidance. Special thanks to Beth Wiseman and Kelly Long for their friendship and assistance with this novella.
Thanks most of all to God for giving me the inspiration and the words to glorify You. I’m so grateful and humbled You’ve chosen this path for me.
The author and publisher gratefully acknowledge the following resource that was used to research information for this book:
C. Richard Beam, Revised Pennsylvania German Dictionary (Lancaster: Brookshire Publications, Inc., 1991).
BETH WISEMAN
Much thanks to my friends and family for your encouragement and support, and especially to my husband, Patrick, who puts up with my tight deadlines and related mood swings. Love you, dear.
To Janet Murphy, the best assistant on the planet—it’s an honor to dedicate my novella to you. Thank you for all your help getting folks to test the recipes. You are a gem. Irreplaceable.
Thanks to my agent, Mary Sue Seymour. I hope another trip to New York City is in our future. What great memories!
To my editor, Natalie Hanemann—the journey continues, and I’m so incredibly blessed to have you in my life.
Barbie Beiler, thank you for making our “girls weekend” in Lancaster County so much fun. You are the best. Miss you!
And to Kelly Long and Amy Clipston—it was so great working with both of you.
And last, but certainly not least—thanks be to God for all He is in my life.
About the Authors
KELLY LONG
Author photo by Saxton Creations
Kelly Long is the author of the Patch of Heaven series and the historical Amish Arms of Love. She was born and raised in the mountains of northern Pennsylvania. She’s been married for twenty-six years and enjoys life with her husband, children, and Bichon.
AMY CLIPSTON
Amy Clipston is the best-selling author of the Kauffman Amish Bakery series. Her novels have hit multiple best-seller lists including CBD, CBA, and ECPA. She and her family live in North Carolina.
BETH WISEMAN
Author photo by Saxton Creations
Beth Wiseman is hailed as a top voice in Amish fiction. She is a Carol Award winner and author of numerous bestsellers including the Daughters of the Promise series and the Land of Canaan series. She and her family live in Texas.
Kelly Long, Amy Clipston, An Amish Kitchen
