By Kevin Williams
Ah, meat and potatoes....that age-old combination of starch and protein that powers many an Amish farmer through the day. Well, actually, many of these meals are consumed at the evening meal, so I guess it is powering them through the next day. Either way, these are some amazing stick-to-your-ribs classics!
AMISH SAUSAGE AND POTATO CASSEROLE - Click here for this delicious dish!
EDNA MILLER'S ONE-POT CHICKEN STEW: Click here for this Kentucky Amish woman's mouth melting supper concoction! Enjoy!
EDNA KEIM'S BREADED STEAK AND POTATOES
- 4 cubed steaks
- 1 beaten egg
- 2 cups bread crumbs, fine
- 4 large potatoes
- 1 can cream of mushroom soup
- 1 cup half and half
- Dip cubed steaks into beaten egg and then into bread crumbs.
- Fry in medium-hot frying pan with oil.
- Cook until browned one each side (does not have to be done)
- Peel potatoes and slice thinly into a greased baking dish.
- Top with browned meat.
- Dilute the soup with half and half.
- Mix well.
- Pour over the meat and potatoes.
- Cover and bake.
And lastly, this is a variation on "Underground Ham Casserole" that is so popular with the Amish, but this is "Underground Hamburger Casserole." Enjoy!
UNDERGROUND HAMBURGER CASSEROLE
1 or 2 pints of hamburger (or use fresh)
1 /4 cup butter
1 /2 cup flour
1 teaspoon salt
Crumbled bacon (optional)
Peel, boil, and mash the amount of potatoes you need for your family. Fry hamburger. Melt butter in a pan and add flour. Now add milk, 1 cup at a time till the consistency of gravy. Layer your hamburger on bottom of a roaster. Next, your gravy. Then your mashed potatoes. Pur cheese slices and bacon on top. Bake at 350 for 20 minutes or until heated through.