recipes

Homemade Egg Noodles

Homemade Egg Noodles

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Ingrediënten

  • 1 cup flour
  • ½ tsp. salt
  • 2 eggs beaten

Instructies

  • In a mixing bowl, stir together the flour and salt.
  • Make a well in the middle and add the eggs.
  • Start mixing the flour into the eggs (use a fork for this) and keep incorporating more of the flour into the dough until it forms a ball; it will be sticky but should stick together.
  • Turn out dough ball onto a floured surface and keep adding in more of the flour, kneading as you go.
  • You want the dough to be smooth and no longer sticky, but not too dry.
  • Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  • (Many times I’ve been in a hurry and don’t chill my dough and I don’t seem to have problems.
  • If you’re going to stint due to time constraints, better to stint here than forgo the drying time after the noodles are cut.
  • )
  • Remove the chilled dough, place it back on the floured work surface, and cut into two pieces.
  • Working with one half at a time and keeping the other half wrapped, roll out the dough as thin as you desire, and then cut the dough into noodles.
  • Let the noodles sit on a drying rack for about 30 minutes or so until ready to cook.
  • To cook the noodles, bring a large pot of salted water to a good boil.
  • Drop in the noodles and cook until done, stirring occasionally.
  • The boiling time will vary, but you can figure somewhere between 5 and 10 minutes, depending on how thick the noodles are.
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Recipe Category Noodels
Country Amish

Hog Maw

Hog Maw

Stuffed Pig’s Stomach
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Ingrediënten

  • 1 pig’s stomach
  • 2 lbs. fresh bulk sausage smoked if you can get it
  • 4 cups potatoes peeled and diced
  • 1 cup apples pared, cored, and chopped
  • 2½ cups bread cubes
  • 1 medium onion chopped
  • 1 cup celery diced
  • 1 cup carrots peeled and sliced
  • ¼ cup fresh parsley chopped
  • salt and pepper to taste

Instructies

  • If you butcher your own hogs, you’re in luck—but most of us will need to locate a pig stomach, and it’s not likely the local grocery store carries them.
  • Ask a local butcher or local hog farmer.
  • Soak the pig stomach in lightly salted water; rinse and remove as much fat as possible while cleaning; pat dry.
  • Combine the remaining ingredients, breaking up the sausage meat as you work, and mix well.
  • Stuff the stomach with as much of the mixture as you can, pressing well after each addition (the pig stomach will stretch).
  • Sew up opening with baker’s twine or heavy-duty sewing thread.
  • Place the stuffed stomach in a heavy ovenproof pot, add ½ cup water or broth, cover tightly, and bake at 350° for 2 hours.
  • Baste with the pan juices occasionally, and add another ½ cup water or broth about halfway through baking if it looks too dry.
  • Remove cover and bake another 15 minutes or so.
  • If the thought of eating stuffed pig’s stomach is disagreeable, remember that in some circles, this is quite a delicacy, and people have been eating hog maw for a very long time.
  • But if you’re still squeamish, you can always scoop the dressing away from the lining and eat it sans maw.
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Recipe Category Pork
Country Amish

Ham and Noodle Bake

Ham and Noodle Bake

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Ingrediënten

  • 2 cups uncooked egg noodles
  • 1½ cups cooked ham diced
  • 3 eggs beaten
  • 1½ cups milk
  • salt and pepper to taste

Instructies

  • Cook the noodles in plenty of boiling salted water until done; drain them in a colander.
  • In a heavily greased 9 × 13-inch baking dish, layer the noodles and ham.
  • Beat together the eggs, milk, salt, and pepper; pour over the noodles and ham.
  • Bake at 350° for 30 minutes.
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Recipe Category Noodels / Pork
Country Amish

German Potato Salad from Georgia Varozza

German Potato Salad from Georgia Varozza

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Ingrediënten

  • 8 potatoes peeled, cubed, and boiled
  • 1 stalk celery chopped
  • 2 hard-boiled eggs
  • 1 onion chopped
  • 1 T. fresh parsley minced

Dressing

  • 4 slices bacon diced
  • 2 eggs well beaten
  • 1 cup sugar
  • ½ cup vinegar
  • ½ cup cold water
  • ¼ tsp. dry mustard
  • ½ tsp. salt
  • ¼ tsp. pepper

Instructies

  • Combine all salad ingredients in large bowl and then prepare dressing.
  • Fry bacon in a skillet until crisp.
  • Remove the bacon bits and add to salad.
  • Beat together eggs, sugar, vinegar, water, and spices.
  • Pour mixture into the hot bacon grease and cook, stirring, until mixture thickens, about 10 minutes.
  • Pour over the potato mixture and mix gently.
  • Refrigerate for several hours before serving, or eat when it’s cooled down to room temperature.
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Recipe Category Salad
Country Amish / European / German

Fruit Cream Pie

Fruit Cream Pie

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Ingrediënten

  • 1 unbaked pie shell
  • ½ cup sugar
  • 1 tsp. flour
  • ½ tsp. salt
  • 3 eggs beaten
  • 2½ cups milk
  • ½-¾ cup fruit

Instructies

  • In a large heatproof mixing bowl stir together the sugar, flour, and salt.
  • Add the beaten eggs and stir again.
  • Bring the milk to almost boiling and then slowly add it to the egg mixture, stirring constantly.
  • Pour it into the unbaked pie shell and sprinkle the fruit over the top.
  • Bake at 350° for about 45 minutes or until the custard is set.
  • Cool.

Notes / Tips / Wine Advice:

You can serve this plain, or top with meringue or sweetened whipped cream.
You can use almost any fruit for this pie. My favorites are blackberry, blueberry, cherry, currant, raspberry, and strawberry.
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Recipe Category Fruit / Pie
Country Amish

Five-Hour Beef Stew

Five-Hour Beef Stew

This stew is perfect for those days when you’re busy and don’t want to fuss in the kitchen.
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Ingrediënten

  • 2 lb. beef stew meat cubed
  • 3 onions chopped
  • 6 carrots chopped
  • 1 cup celery chopped
  • 2 cups peas fresh or frozen
  • 1 28- ounce can tomatoes including liquid
  • 2 T. tapioca
  • ½ T. sugar
  • 1 T. salt
  • 1 slice stale bread torn into small pieces
  • 4 potatoes peeled and cubed

Instructies

  • Mix together all ingredients.
  • Place in a large covered casserole dish (about 3-quart size).
  • Bake at 250° for 5 hours.
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Recipe Category Beef / Stew
Country Amish

Dutch Slaw

Dutch Slaw

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Ingrediënten

  • 1 head cabbage
  • ½ cup cream
  • 1 tsp. salt
  • ½ cup sugar
  • ½ cup vinegar

Instructies

  • Discard outer leaves of cabbage.
  • Wash the remainder of the cabbage, drain well, and then shred leaves.
  • Mix together the cream, salt, sugar, and vinegar and beat very well.
  • Just before serving, combine the cabbage and dressing and mix well.
  • This is classic coleslaw to my way of thinking.
  • If desired, you can add a bit of diced onion, carrot, or bell pepper.
  • For a change of pace, I sometimes add a can of drained mandarin oranges.
  • Delicious!
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Recipe Category Salad
Country Amish / Dutch / European

Dutch Meat Loaf

Dutch Meat Loaf

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Ingrediënten

  • 2½ lb. ground beef
  • 2½ cups bread crumbs
  • 1 cup cheese coarse shred or finely cubed
  • ¼ cup green pepper diced
  • ¼ cup onion diced
  • 2 eggs
  • 1 cup catsup
  • salt and pepper to taste

Instructies

  • In a large bowl and using your fingers, mix together all ingredients, reserving ½ cup catsup for the top.
  • Form meat into two loaves and put them in loaf pans.
  • Spread the remaining catsup over the tops and bake at 350° for 1 hour and 15 minutes or until done.
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Recipe Category Beef / Side Dish
Country Amish / Dutch / European

Cottage Cheese Pancakes

Cottage Cheese Pancakes

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Ingrediënten

  • 1 cup cottage cheese
  • 4 eggs
  • ½ cup flour
  • ¼ tsp. salt
  • ¼ cup oil
  • ½ cup milk
  • ½ tsp. vanilla optional

Instructies

  • Mix together all ingredients until well blended and batter is smooth, although there will still be small lumps of cottage cheese.
  • Fry on lightly greased griddle or frying pan; leave plenty of room between pancakes for turning…and turn quick because the batter is thin, but you’ll soon get the hang of it.
  • If you’ve ever eaten cheese blintzes or crepes, these pancakes will prove reminiscent.
  • Not really a pancake, per se, these delicate pancakes make for an excellent light brunch or lunch when paired with a tossed green salad or fruit.
  • Or try them rolled around a bit of blackberry jam and then sprinkled with powdered sugar.
  • I make these for breakfast, lunch, and sometimes even dinner because they’re just that good!
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Recipe Category Cheese / Pancake’s / Crepes
Country Amish

Cottage Cheese

Cottage Cheese

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Ingrediënten

  • 1 gallon milk
  • ⅓ cup white vinegar
  • salt to taste
  • cream or half and half to taste

Instructies

  • Pour the milk into a large, nonreactive pot (such as stainless steel) and slowly heat the milk to 180-190° F.
  • (No need to stir.
  • ) When the milk has reached the proper temperature, remove from the heat and add the vinegar.
  • Stir to mix and then let the mixture set for about 30 minutes or until the curds and whey completely separate.
  • Pour the curds and whey into a colander that has been lined with a double thickness of cheesecloth.
  • Allow the whey to drain completely, about 15 minutes.
  • Wrap the cheesecloth around the curds and rinse with cool tap water for several minutes, gently kneading the curds as you rinse.
  • Drain again and then place the curds in a bowl.
  • Add some cream or half and half and salt to taste.
  • Note: You can use the whey to replace milk or water (there will be a lot!
  • ) in many recipes, such as biscuits, bread, cornbread, cooked oatmeal, and even smoothies.
  • But remember that the whey from this recipe is acidic from use of the vinegar, so it will add a tangy taste to your food.

Notes / Tips / Wine Advice:

In this recipe, low-fat or nonfat milk works well. I think it makes the curds “curdier.”
Making cottage cheese is quick and easy!
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Recipe Category Cheese
Country Amish
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