Sunday Random Recipes: Easy Browned Butter Noodles, Mac & Cheese, and Amish Cracker Pudding

By Kevin Williams

But I like to go there for the food and the best places can be found in out-of-the way under-the-radar eateries. Here are three recipes that you'll find in Amish kitchens in Lancaster County!

EASY BROWNED NOODLES

½ Egg Noodles
2 tb. Butter (do not use margarine)

First you have to cook the noodles in water till the noodles turn soft or to your desired doneness. Then strain them and put the noodles aside in a casserole dish or pan. Then take a sauté pan and put in the real butter and melt the butter (over medium heat) until it turns brown. Then pour the melted butter right on top of the noodles, toss gently to coat. Now you have a great Pennsylvania Dutch side dish. Enjoy!

AMISH MAC AND CHEESE

1 lb macaroni (cooked)
2 cups yellow cheddar cheese
2 cups muenster cheese
White Sauce
2 cups heavy cream
2 cups milk
8 tablespoons butter
6 tablespoons flour

6-8 servings

1 hour 25 mins prep

Heat the milk and cream together to a boil.  Melt butter in saucepan.  When melted, add all the flour, stirring constantly.  Let cook for 4 to 5 minutes, continuing to stir.
Remove from heat, and add warm milk and cream while whisking-- if sauce is too thick, add a touch more milk.  Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350-degree oven until slightly brown and bubbly on top-- 25 to 30 minutes.

AMISH CRACKER PUDDING
.
⅔ cup cracker crumbs
½ cup sugar
1 tablespoon flour
½ cup coconut
½ teaspoon salt
2 ½ cups sweet milk

5 servings

35 minutes 15 min

Mix the first five ingredients well.
Onto this mixture pour ½ cup cold milk and let all soak while heating in a double boiler the two cups of milk.
Stir soaked crackers and other ingredients into hot milk.
Cook 15 to 20 minuets, stirring constantly.
Chill.