Best 6 Amish Country Recipes

AMISH COUNTRY CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, onion, and bell pepper in a large skillet over medium heat. Cook and stir until vegetables are tender and beef is browned and cooked through, 10 to 15 minutes. Season mixture with salt and pepper while cooking.
• Meanwhile, fill a 5-quart Dutch oven or other oven-safe pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain noodles and return to the pot.
• Add diced tomatoes, condensed soup, cottage cheese, sour cream, and Worcestershire sauce to the egg noodles; stir to blend. Stir in ground beef mixture until evenly combined. Taste and adjust seasonings. Sprinkle Cheddar cheese over the top.
• Bake uncovered in the preheated oven until heated through and cheese is melted and golden, 25 to 30 minutes. Serve immediately.

AMISH POTATO SALAD FROM COOK'S COUNTRY (AMERICA'S TEST KITCHEN)

Steps:

• COOK POTATOES Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.
• PREPARE DRESSING While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard-cooked egg yolk (reserve white), celery seed, and ½ teaspoon salt in food processor until smooth. Transfer to medium bowl.
• SEASON POTATOES Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tablespoons dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least 30 -minutes, stirring gently once to redistribute dressing.
• ASSEMBLE Whisk sour cream into remaining dressing. Add remaining hard-cooked eggs and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing and celery to cooled potatoes. Cover and refrigerate until chilled, about 30 -minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.).

COUNTRY AMISH FUNERAL CAKE 1965

Steps:

• Preheat oven 350 degrees F.
• Grease a 9 x 13 cake pan.
• In mixer bowl cream butter and sugars well for three minutes.
• In a small bowl whisk the flour and salt.
• Add the flour and salt to the butter mixture, alternating with the buttermilk.
• Beginning and ending with the flour.
• Pour into pan and bake.
• Bake 35 minutes until top springs back when touched.
• Combine all topping ingredients together in a mixer bowl, then stir in the nuts.
• When cake is finished, turn temp. to broil.
• Pour topping all over the cake, and place under broiler at a distance of 8 inches below.
• Broil for three minutes, until brown and bubbling.
• Remove cool on rack.
• Cut and serve from cake pan.

AMISH COUNTRY STRAWBERRY PIE

Steps:

• Beat cream cheese with powdered sugar, spread carefully over bottom of baked pie shell.
• Arrange berries in shell.
• Berries should be sliced.
• Cook sugar, syrup, water, salt, and cornstarch over medium heat until thick.
• Add Jello mix and cool.
• Pour glaze over berries and refrigerate.

AMISH COUNTRY CASSEROLE

Steps:

• Saute chopped onion in olive oil.
• Add beef.
• Cook well.
• Add can of tomato soup undiluted.
• Cook egg noodles according to directions on package.
• Drain well.
• Add can of cream of mushroom soup, undiluted.
• Grease casserole dish.
• Place 1/2 of beef mixture in bottom of casserole.
• Add 1/2 of noodle mixture.
• Put rest of beef on noodles.
• Add remaining noodles.
• If desired,sprinkle paprika lightly over top of noodles.
• Bake in 375 degree oven for 20-25 minutes, or until bubbly.

AMISH COUNTRY STRAWBERRY PIE

Steps:

• 1. BEAT CREAM WITH SUGAR. SPREAD CAREFULLY OVER BOTTOM OF BAKED PIE SHELL.
• 2. ARRANGE BERRIES IN SHELL
• 3. COOK ALL REMAINING INGREDIENTS EXCEPT THE GELATIN POWDER OVER MEDIUM HEAT UNTIL THICK. ADD GELATIN POWDER. COOL BEFORE POURING OVER BERRIES. CHILL