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    Home » Everything Amish » Plain Culture

    Into The Vault: Old Amish Cook Recipes from 20-plus years ago: Authentic Rhubarb Squares, Ham & Noodle Casserole, and More!

    Published: Apr 19, 2020 · Updated: Apr 19, 2020 by Kevin Williams | 4 Comments

    By Kevin Williams

    Time to slip into the archives, deep, deep, deep into the Amish Cook vault, well before Amish365's first posts in 2012...these are from the mid-2000s.  Along with a few old photos to boot.  Enjoy this recipe and photo plunge into the past.

    A couple of Amish students leave school in Holmes County back in 2012

    Farming....

    A small general store in the Wheat Ridge, Ohio Amish settlement, I think the store is now closed for good...

    an Amish kitchen

    Amish Sunday clothes

    Cold Day Soup
     
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    Ingredients
    • 1 large carrot
    • 2 cups water
    • 2 large onions
    • 1 quart diced potatoes
    • 2 tablespoons rice
    • ⅓ cup macaroni
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • 2 cups milk
    • 2 tablespoons flour
    Instructions
    1. Chop carrot and cook in 2 cups water. While cooking, chop onions. When carrot is partially cooked add onions, potatoes, rice, macaroni, salt and pepper. Add enough water to cover and cook until tender. Add milk and butter and heat thoroughly.
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    3.5.3226

    Herbed Cucumbers
     
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    Ingredients
    • 2 T. salad oil
    • 1 t. salt
    • 2 cucumbers, thinly sliced
    • 1 small onion, sliced
    • 2 T. water
    • ½ t. Tabasco sauce
    • 2 T. chopped, fresh thyme
    Instructions
    1. Heat oil with salt in a skillet. Add cucumbers and onions. Cook over medium heat stirring constantly. About 3 minutes. Add water, tobasco sauce, and thyme. Cover and cook, shaking skillet occasionally, about 2 minutes or until barely tender.
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    3.5.3226

     
    Amish Breakfast Casserole
     
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    Ingredients
    • 8 slices white or wheat bread, crumbled
    • 6 eggs
    • 2 cups milk
    • 1 onion, diced
    • ½ teaspoon salt
    • ½ teaspoon dry mustard
    • 1 pound crumbled bulk sausage, fried and drained
    • 1 pound grated Colby cheese
    • ¼ cup margarine or butter
    Instructions
    1. Preheat the oven to 325F. Put the bread in the bottom of a greased 9-by-13-inch baking dish. In a separate bowl, beat the eggs, then add the milk, onion, salt and mustard. Sprinkle the sausage and cheese over the bread. Dot the margarine over the cheese and pour the egg mixture over all. Bake for 45 minutes to 1 hour, until golden brown.
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    3.5.3226

     

     

    Amish Rhubarb Squares
     
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    Ingredients
    • Crunch crust for top and bottom:
    • 3⁄4; cup shortening
    • 1 cup brown sugar
    • 1 teaspoon soda
    • 1 teaspoon vanilla
    • 1 cup flour
    • 2 cups oatmeal
    • 1 teaspoon cinnamon
    Instructions
    1. Mix all of the above well in a bowl. Spread half of the mixture onto the bottom of a 9-by-9 baking dish. Reserve the rest.
    2. Filling: Cook 4 cups cut rhubarb, 2 cups water and 1 cup sugar. Thicken with 3 tablespoons cornstarch. Add 1⁄2; teaspoon almond flavoring (optional). Spread filling over crust mixture, and then top filling with the reserved crust. Bake at 350 or until golden.
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    Easy Ham & Noodle Casserole
     
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    Ingredients
    • 1 (16-oz.) pkg. noodles, cooked and drained
    • 1 c. diced ham
    • 1 c. frozen peas
    • 2 cans cream of mushroom soup
    • 2 c. shredded cheddar cheese
    Instructions
    1. Preheat oven to 350 degrees. In a 9-by-13-inch pan, layer noodles, ham, peas and cream of mushroom soup. Sprinkle with your favorite seasonings. Top with cheese. Bake for 30 minutes or until cheese is melted.
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    « Weekly Blogroll: Amish Teens and Youth, Whole Wheat Batter Bread, Rhubarb-Custard Pie, Checkers, and More!
    The Amish Cook: Daniel's Favorite Fruit Cobbler »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Gerry Altrichter

      April 19, 2020 at 11:48 am

      Good Morning Kevin, I made the ham and noodle casserole last night for supper and it was delicious! Going to try the pineapple upside down cake for dessert tonight. Thank you for the older recipes...being a senior, sometimes things get tight and these recipes make a lot of difference for my husband and myself. Thank You! Gerry Altrichter, Minnesota

      Reply
      • Kevin

        April 19, 2020 at 12:22 pm

        Good, Gerry, glad it turned out...good luck with the pineapple cake. Stay healthy!

        Reply
    2. Barb

      April 19, 2020 at 2:54 pm

      Re: Cold Day Soup--Ingredients list flour, directions say butter. Which is correct? I'm thinking flour, but wanted to check.

      Reply
      • Kevin

        April 20, 2020 at 1:18 pm

        Yikes, I'll correct that, but flour is correct!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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