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
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
- 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.
Herbed Cucumbers
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
- 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.
Amish Breakfast Casserole
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
- 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.
Amish Rhubarb Squares
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
- 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.
- 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.
Easy Ham & Noodle Casserole
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
- 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.
Gerry Altrichter
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
Kevin
Good, Gerry, glad it turned out...good luck with the pineapple cake. Stay healthy!
Barb
Re: Cold Day Soup--Ingredients list flour, directions say butter. Which is correct? I'm thinking flour, but wanted to check.
Kevin
Yikes, I'll correct that, but flour is correct!