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    Home » Everything Amish » Plain Culture

    Two Mennonite Favorites: Old Time Pot Roast and Chicken Loaf with Carrots

    Published: Oct 13, 2017 · Updated: Oct 13, 2017 by Kevin Williams | Leave a Comment

    By Kevin Williams

    These are two Mennonite recipes from a very old Mennonite cookbook I own.

    3 ½ pounds rump or chuck

    1 onion

    1 ½ teaspoon salt

    ⅛ teaspoon pepper

    2 tablespoons fat

    ½ cup hot tomato juice or water

    Rub Salt and pepper into meat and dip in flour. Brown meat and onion in 2 tablespoons fat until seared on all sides. Place meat in casserole, Dutch Oven, or electric skillet. Add hot tomato juice or water. Cover and bake at 350 for 3 hours.

    MENNONITE BROWN FLOUR POTATO SOUP

    6 medium potatoes

    3 C. water

    3 C. milk

    3 T. flour

    3 T. butter

    Salt, pepper and parsley

    Peel and cut potatoes in slices. Boil them in salted water until tender. Add the milk and let simmer. Meanwhile brown the flour in the melted butter, stirring all the time over low heat; add it to the soup, stirring until the mixture thickens. Sprinkle with parsley and pepper. Serve with buttered crumbs, or squares of fried bread, or pretzels on top. You might boil some sliced onion with the potatoes, if you like.

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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