Amish Sunday Pot Roast and 3 Other New Weekend Recipes!

By Kevin Williams

With the chilly autumn days coming up, try this delicious Sunday pot roast recipe. You'll find this simmering on many stoves in Amish kitchens once the first crisp breezes of October and November blow in.

AMISH SUNDAY POT ROAST

3 pounds swiss steak, trimmed of fat

1 tablespoon vegetable oil

1 / 4 cup soy sauce

1 cup coffee

2 bay leaves, crumbled

1 clove garlic, finely minced

1 /2 teaspoon dried oregano

2 onions, sliced

Preheat oven to 300 degrees.

Do not pound or flour the meat. Heat oil in a heavy skillet over high heat, then sear meat on both sides. Meanwhile, in a large roasting pan, combine soy sauce, coffee, bay leaves, garlic, oregano and one of the sliced onions. Transfer the browned meat to the roasting pan. Top with the second sliced onion.

Cover and bake for 3 ½ to 4 hours, basting every hour with pan juices. If the liquid begins to boil away, add another cup of coffee and a splash of soy sauce. You may need to repeat this procedure; there should be quite a bit of liquid. Cut the meat in thin slices and serve with pan juices.

BOYFRIEND COOKIES 

This recipe comes from an Amish woman in Ohio but she never really explained where it got its name. Perhaps she made the cookies for her boyfriend and he really liked them. SIGH, sometimes I wish these Amish cooks would explain the name....

1 cup butter or margarine
1 ⅓ cups white sugar
1 ⅓ cups brown sugar
2 eggs
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
3 cups cooking oats
1 (6 ounce) package chocolate chips
1 ½ cups pecans or peanuts

Cream butter or margarine and sugars in large bowl. Add eggs and vanilla; beat until fluffy. Sift flour and baking soda and mix alternately with oats. Stir in chips and nuts. Batter will be stiff. Drop by tablespoonfuls on cookie sheet and bake at 375 for 8-10 minutes. Makes 3 dozen cookies.

CARROT COPPER PENNIES

2 lbs. fresh carrots
1 large green bell pepper
3-4 spring onions or scallions
1 cup sugar
¾ cup vinegar
1 tsp. Worcestershire Sauce
½ cup vegetable oil
1 tsp. prepared mustard
¼ tsp. salt
¼ tsp. black pepper
1 can condensed tomato soup

Slice carrots into coins. Cook sliced carrots in salted water until semi-soft. Rinse in cold water. Drain well. Dice green peppers and set aside. Chop spring onions and set aside. In a large bowl, arrange carrots in layers with diced green pepper and chopped onion. Combine remaining ingredients in saucepan and bring to a boil. Stir thoroughly and pour over carrot mixture. Cover and refrigerate for 48 hours before serving. Serves 8

Related Recipe: Der Dutchman's Marinated Carrots.

AMISH BAKED CHICKEN

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 plastic bag, then coat the cut up chicken parts with the mixture. 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 1 ½ to 2 hours or until done.