The Homestyle Amish Kitchen Cookbook by Georgia Varozza

until butter has melted and all ingredients are blended. Pour over the hot green beans and serve.

 
    Homemade Egg Noodles
6 eggs
4 T. cold water
½ tsp. salt
4 cups flour
    Mix together the eggs, water, and salt until well blended. Add flour and knead about 100 times. Roll thin and cut into long strips. Allow to dry thoroughly and store in jars or plastic containers, or use fresh.

 
    Knepp and Asparagus
2 cups flour
¼ tsp. salt
¼ tsp. pepper
4 tsp. baking powder
1 egg, well beaten
3 T. melted butter
enough milk to make a fairly stiff batter
asparagus, cooked and buttered
    Sift together the flour, salt, pepper, and baking powder. Stir in the egg, butter, and milk, adding more milk as needed to make a stiff batter.
    Bring a pot of water to boiling and, dipping a spoon into the hot water each time, drop spoonfuls of batter into the boiling water. Cook for 15-20 minutes and then drain off the water and put the knepp in a dish that has been greased with butter. Top with cooked, well-buttered asparagus. Salt and pepper to taste and serve immediately.

 
    Onion Fritters
¾ cup flour
1 T. cornmeal
1 T. sugar
2 tsp. baking powder
½ tsp. salt
¼ tsp. pepper
½ cup cold milk
2½ cups onions, finely diced
    In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper. Stir in the milk to make a thick batter, stirring out lumps. Add the onion and mix well again.
    Heat oil in a deep-fat fryer or deep-sided frying pan. Drop batter by heaping teaspoonfuls into the hot oil. Fry for a couple of minutes until golden brown on bottom side; turn and fry the other side until golden. Remove with a slotted spoon and serve immediately.

 
    Potluck Potato Casserole
2 lb. potatoes, peeled and diced
½ cup onion, chopped
2 cups Velveeta cheese, cut into small cubes
½ tsp. pepper
1 can cream of chicken soup
½ cup butter, melted
1 pint sour cream
1 tsp. salt
¼ tsp. pepper
2 cups corn flakes, crushed
¼ cup butter, melted
    Cook the potatoes until almost soft. Drain. Mix together the onion, Velveeta cheese, pepper, cream of chicken soup, ½ cup butter, sour cream, salt, and pepper. Add to the potatoes and pour mixture into a buttered casserole or baking dish.
    Mix together the corn flakes and ¼ cup melted butter and cover the potato mixture.
    Bake uncovered at 350° for 45 minutes.

 
    Roesti (Browned Potatoes)  
¼ cup oil
¾ cup onion, diced
1 26-oz. bag frozen shredded hash browns, unthawed but loose
1 tsp. salt
½ tsp. pepper
¼ cup fresh parsley, minced
1 cup Swiss cheese, shredded
    Heat oil in an electric skillet at 275° or use a heavy skillet over medium heat. Add onion and cook until onion is limp and begins to color.
    Take the bag of frozen hash browns and give it a good whack on a hard surface to loosen the hash browns; you don’t want any clumps of frozen potatoes. Add the potatoes, salt, pepper, and parsley and mix. Take a spatula and press the potato mixture firmly into the bottom of the skillet, making a dense patty.
    Increase heat to medium-high, cover, and cook potatoes for 5-8 minutes or until they turn a deep golden brown on the bottom. Don’t stir while they are cooking. Turn potatoes, in sections at a time, pat down again firmly, cover, and continue cooking until the bottom is a deep golden brown. Sprinkle the cheese over the top and continue cooking, uncovered, until cheese is melted. Cut into wedges and serve.

 
    Sautéed Onions and Apples  
3 T. butter
2 large onions, thinly sliced
6 apples, peeled, cored, and sliced
½ cup brown sugar, packed
1 tsp. cinnamon
salt and pepper to taste
    In a large pan or skillet, melt the butter. Add the onions and cook over medium heat for 5 minutes or until onions begin to color. Add the apples on top of the onions; do not stir. Sprinkle on brown sugar, cinnamon, and salt and pepper; again, do not stir.
    Cover the pan and cook on low heat, simmering without stirring for 10 minutes. Uncover, turn up heat slightly, and stir lightly to combine the