By Kevin Williams
When I was in Arthur, Illinois I found a slender cookbook for sale in a bulk food store. The booklet, entitled Favorite Amish Recipes, is almost 40 years old and I think showcases the very no-frills cooking style represented among Arthur's Amish. Whereas the Pennsylvania Amish might have slightly fancier menus, the Arthur Amish hew very much to the basics.
This recipe - a skillet lasagna - was one of the ones in this cookbook by Goldie Bontrager. Interestingly, it calls for an envelope of spaghetti sauce mix. I had never heard of that. But I found some like this online. My guess is that, with Arthur having a lot of Amish bulk food stores, that this is an ingredient they can find at one of those, or at least back in 1980 they could. So use and envelope or, I don't see any reason you could use your own or a jar......
Goldie Bontrager's Skillet Lasagna
- 1 pound hamburger
- 2 tablespoons fat
- 1 envelope spaghetti sauce mix
- 3 cups noodles uncooked
- 1 tablespoon basil
- 1 tablespoon parsley flakes
- 3 ½ cups tomatoes
- 1 cup water
- 1 cup shredded cheese
- Light brown meat in fat. <g class="gr_ gr_655 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="655" data-gr-id="655">Spinkle</g> half an envelope spaghetti sauce mix over meat.
- Arrange uncooked noodles in a layer.
- Sprinkle remaining sauce mix, basil, and parsley.
- Add tomatoes with liquid and water.
- Make sure all is moistened.
- Cover tightly and simmer 25-30 minutes or until noodles are tender.
- Sprinkle cheese over top.
- Return cover and let stand 10-15 minutes before serving.