By Kevin Williams
Amish farmhouse kitchens are tasty places on Sundays!
5 Amish and Mennonite Sunday Suppers
Sunday supper (don’t call it dinner) is usually a more hearty affair in Amish and Mennonite kitchens. Sunday is still considered a day of rest among the Plain people and for them it is a well-earned, well-deserved rest after a hard work week. A hearty, comfort-food filled meal fuels a person up for the week ahead and provides a chance for a family to come together over a long, lingering meal. Meals throughout the week would generally be considered large sit-down affairs by non-Amish standards, but Sundays stand-out.
Here are five favorites from Amish and Mennonite kitchens that you’ll be sure to want to try.  I have such a large stash of recipes, maybe I’ll make this a semi-regular feature. Enjoy!
- 8 pork chops
- 1 c. ketchup
- 1 can celery soup
- ½ c. chopped onion
- 1 or 2 tbsp. Worcestershire sauce
- Mix the ketchup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish.
- Bake at 275 degrees for 2 hours.
- ½ c. flour
- 2 tsp. paprika
- 1 tsp. pepper
- ¼ tsp. dry mustard
- 3 tsp. salt
- 1 cut up broiler or young chicken
- ¼ lb. butter
- Mix the dry ingredients well in a paper bag, then coat the cut up chicken parts with the mixture.
- Shake well and let sit in the bag for 30 minutes.
- In a cake pan, melt the butter.
- Place the chicken parts in the pan, but do not crowd them.
- Bake the chicken at 350 degrees for 1½ to 2 hours or until done.
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- 3½ pounds rump or chuck roast
- 1 onion
- 1½ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons fat
- ½ cup hot tomato juice or water
- Rub salt and pepper into meat and dip in flour.
- Brown meat and onion in 2 tablespoons fat until seared on all sides.
- Place meat in casserole, Dutch Oven, or electric skillet.
- Add hot tomato juice or water.
- Cover and bake at 350 for 3 hours.
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- 4 chicken breasts or 2 lbs. of chicken pieces
- Water to cover
- 8 tsp. butter
- 16 oz. of homemade or store-bought cornbread crumbs
- 1 can of cream of mushroom soup
- 1 can of celery soup
- 2 cans of chicken broth
- Cook chicken in water until skin comes off easily. Cool then skin and bone chicken. Reserve broth.
- Melt butter and stir in crumbs. Set aside.
- Mix soups with broth.
- Set aside.
- In greased baking dish put layer of crumbs.
- Alternate layers of soup with layers of chicken.
- Top with rest of crumbs.
- Bake at 350 degrees for 45 minutes to 1 hour.
- Serve with cranberry sauce.
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-  1 onion chopped
-  ½ cup chopped celery
-  2 cloves garlic minced
-  ¼ cup butter
-  ½ cup flour
-  2 teaspoons sugar
-  1 teaspoon salt
-  1 teaspoon dried basil
-  ½ teaspoon pepper
-  4 cups chicken broth
-  10 ounces fresh or frozen peas
-  4 cups cubed cooked fresh chicken
- DUMPLINGS
-  2 cups buttermilk baking mix scratch or store-bought
-  2 teaspoons dried basil
-  ⅔ cup milk
- In a large saucepan, saute onion, celery and garlic in butter until tender.
- Add flour, sugar, salt, basil, pepper and broth; bring to a boil
- Cook and stir for 1 minute; reduce heat.
- Add peas and cook for 5 minutes, stirring constantly.
- Stir in chicken.
- Pour into a greased 9x13 pan.
- Combine biscuit mix and basil (2 tbsp) in a bowl.
- Stir in milk with a fork until moistened.
- Drop by tablespoon onto casserole (12 dumplings).
- Bake uncovered at 350°F for 30 minutes.
- Cover and bake 10 minutes longer or until dumplings are done
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