By Kevin Williams
Amish farmhouse kitchens are full of amazing recipes, from sweet bars to succulent roasts to perfectly seasoned skillet suppers. Here is a selection of five favorites:
AMISH POTATO FILLING
1996).
Makes 10 servings
4 tablespoons (½ stick) unsalted butter
½ cup chopped celery
2 tablespoons chopped onion
4 cups soft bread cubes
½ cup boiling water
3 large eggs, lightly beaten
2 cups milk
1 ½ teaspoons salt
2 cups mashed potatoes
Melt butter. Add celery and onion. Cook until tender. Pour over bread cubes and mix well. Add boiling water to bread and mix well. Add remaining ingredients, mixing well after each addition. The mixture should be very moist.
Either stuff in bird or place in well-greased casserole and bake at 350 degrees for 45 minutes.
Amish Roast
Makes about 20 servings
•1 very large roasting chicken
•1 gallon soft bread cubes
• 2½ cups finely chopped celery
• 2½ sticks butter (1½ cups), plus 2 tablespoons
•3 eggs
•½ tablespoon salt
•½ tablespoon dried parsley
•½ teaspoon black pepper
Soften the 2 tablespoons butter and spread inside the chicken. Season the skin of the chicken all over with salt and pepper.Cut up or grind the chicken liver, heart and gizzards. Melt butter and cook the organ meats and the celery, then, in a very large bowl, pour the celery mixture over the bread cubes. Beat the eggs well in a small bowl, add the seasonings and pour the egg mixture over the bread crumbs. Mix well until all ingredients are combined.
Fill the chicken with seasoned bread cubes and reserve the rest of the filling. In a large roaster pan, roast the stuffed chicken at 350 degrees for 2 hours, or until tender. Remove the chicken from the roaster pan and allow to cool until you can remove all the meat from the bones, cutting it into small pieces. Pour off most of the fat from the roaster pan and add the reserved stuffing, the chicken pieces and the stuffing from the chicken.
Bake the chicken and stuffing mixture at 325 degrees for 1 to 1½ hours, until very hot. Serve with mashed potatoes and chicken gravy.
Creamed Wedding Celery
Makes 20 servings
• 3 quarts chopped celery (about 2 large bunches)
•1½ cups sugar
•⅓ cup vinegar
•¾ tablespoon salt
•1 cup water
•2 eggs
•2½ tablespoons flour•½ can evaporated milk
Combine the water, sugar, vinegar and salt in a large pot. Bring the liquid to a boil, stirring to dissolve the sugar and then add the celery. Return to a boil, reduce heat to simmer and allow to cook for 2 to 3 hours.
When the celery is very soft, beat together the eggs, flour and milk and pour into the celery mixture. Stir to thicken and keep warm until ready to serve.
DELICIOUS PEANUT BUTTER SWIRL BARS
Makes 2 dozen brownies
These bars are very pretty with their dark chocolate swirls throughout. The dessert is a sweet treat to any lunch-bucket meal!
1 cup peanut butter, smooth
2 /3 cup butter, softened
1 1 /2 cups brown sugar, packed
1 1 /2 cups sugar
4 eggs
4 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 /2 teaspoon salt
12 ounce package semi-sweet chocolate chips
Preheat the oven to 325° F. Grease a 9 by 13-inch pan and set aside.
In a large bowl, cream together the peanut butter, butter, brown sugar, and sugar until well blended and smooth. Make sure any lumps of brown sugar are dissolved. Then add the eggs and vanilla. Mix until smooth and creamy and thoroughly blended. Add the flour, baking powder, and salt. Mix thoroughly until the batter is once again smooth and creamy. Spoon the batter into the prepared pan. Sprinkle the chocolate chips over the batter and put into the oven for 5 minutes. Remove from the oven and, using a butter knife, swirl the chocolate chips through the dough. Bake for 40 more minutes. Remove from the oven. The bars are done when a butter knife inserted into the center comes out clean (some chocolate may stick to the knife). Let cool for an hour and cut into bars
MENNONITE OVEN-FRIED CHICKEN
In a large Ziploc baggie, add dry ingredients. Roll the chicken pieces- 1 at a time- in butter and oil then drop into a bag and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan.
Place chicken in the pan skin side down or its just as good if you remove all the skin first.
Bake at 375 degrees for 45 minutes with spatula, turn chicken pieces over and bake 15 minutes longer or until crust begins to bubble. Remove chicken from pan to a plate lined with paper towels.
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