Winter Delight: Mrs. Hostetler's Husband's Delight

By Kevin Williams

This is a recipe that comes to me from an Amish woman in Ohio. This is one of these tried and true classics. Now, before make the comment: "gee, I didn't think Amish cooks used canned soups, etc." Yes, they do. At least in certain communities. Amish cooking was - in some communities - heavily influenced by the post-WWII processed food movement. Canned soups and Velveeta cheese are mainstays in some Amish cooks. Interestingly, you aren't seeing the canned soups, etc used as much among younger Amish cooks who are increasingly turning to organics and homemade soups. Cooks in their 60s and 70s tend to use the canned soups and staples the most.

This is one of these recipes that falls into that post World War II convenience food boom.

Thank you for reader Barbara in Missouri for giving this recipe a shot:

Of it, she says: " This was a dish I was not really sure we were going to like. However, in my mind, anything with sour cream and cream cheese is worth a try. In Mr.'s mind, anything with beef and Velveeta is worth a whirl. After tasting prior to baking, I did add a teaspoon of coarse black pepper and a teaspoon of onion powder. Was very cheesy and creamy. The tomato sauce brought the flavors together, who would have thought. We really enjoyed and are having again it again tonight for supper. We definitely recommend!!!

So, there you go, enjoy!