5 Amish Thanksgiving Sides: Amish Potato Supreme, Amish Corn Bake, Broccoli Souffle, and More!

AMISH POTATO SUPREME

 

SWEET POTATO CASSEROLE FOR THANKSGIVING

6 red sweet potatoes

1 cup sugar

3 eggs

1 /4 cup butter

1 cup milk

1 cup raisins

1 teaspoon cinnamon

mini-marshmallows

Boil potatoes until tender. Drain.  Mash until creamy. Add eggs, buttermilk, cinnamon,raisins, and nuts.  Pour into baking dish and place marshmallows on top.  Bake 30 minutes at 350. Serve hot.

BROCCOLI SOUFFLE

8 ounces of cottage cheese

3 eggs

1 package of frozen, chopped broccoli, cooked and drained

3 tablespoons flour

4 tablespoons butter

4 ounces of American cheese

salt and pepper

onion to taste

Place cottage cheese in a mixing bowl.  Add eggs and stir, then add broccoli.  Sprinkle flour on top and mix well. Add butter and stir in some of the cheese. Season with salt, pepper, and onion to taste. Sprinkle remaining cheese on top. Bake 1 hour in buttered casserole dish.

AMISH CORN BAKE

2 eggs, separated

3 cups of uncooked kernel corn

3 /4 cup milk

1 /2 cup sour cream

2 tablespoons melted butter

2 tablespoons of chopped pimento

1 /2 teaspoon of salt

1 /4 teaspoon of black pepper

1 /2 cup cracker crumbs

1 /4 teaspoon salt

Combine the beaten egg yolks with corn, spices, and milk. Blend well and pour into a buttered 2 quart casserole.  Blend sour cream with stiffly beaten egg whites and fold into the corn mixture. Sprinkle the top with cracker crumbs mixed with melted butter and dot with pimento. Bake 1 hour at 350.