layers. Continue cooking until the apples are completely tender and the juices have been reduced somewhat.
This can be eaten as a vegetable side dish or spooned over pork chops or roast.
If you have your own asparagus patch, when harvesting, cut all asparagus tops off below the ground, making sure the cut ends are covered with a bit of loose dirt. This will help the stalk to not “bleed,” which takes the strength out of the roots, and next year’s crop will be heartier.
Scalloped Carrots
12 carrots, skinned and sliced
4 T. butter
5 T. flour
2 cups milk
½ cup Velveeta cheese, diced
1 small onion, diced
¼ tsp. salt
⅛ tsp. pepper
1 tsp. prepared mustard
crushed potato chips or bread crumbs
Cook carrots in boiling water until tender but not too soft; drain.
Make a white sauce by melting butter in a medium saucepan and adding the flour, stirring constantly. Gradually add the milk, continuing to stir constantly while sauce thickens. Addthe cheese and stir until cheese is completely melted. Add the onion, salt, pepper, and mustard and stir carrots into the cheese mixture.
Pour into a buttered casserole dish and top with crushed potato chips or bread crumbs. Bake at 350° for 30-45 minutes or until carrots are thoroughly cooked and casserole is bubbly and golden brown on top.
Scalloped Corn
1 quart canned corn, drained, or 1 quart frozen corn, thawed and drained
1 cup cracker crumbs or bread crumbs
2 eggs, beaten
½ cup milk, approximately
salt and pepper to taste
Place the corn and crumbs in layers in a buttered casserole dish, keeping out a bit of the crumbs to sprinkle on top.
Mix together the eggs, milk, salt, and pepper. Carefully pour over the corn and crumbs; top with a sprinkling of crumbs and bake at 350° for 20 minutes or until bubbly and golden on top.
Velveeta cheese may not seem a likely ingredient found in Amish kitchens, but it’s used often because it doesn’t need to be refrigerated, is shelf stable, and adds a great taste to many dishes.
Scalloped Rice with Cheese Sauce
¼ cup butter
2 T. onion, diced
2 T. green bell pepper, diced
3 T. flour
½ cup evaporated milk
½ cup water
½ tsp. salt
1 tsp. pepper
1½ cups Cheddar cheese, shredded
½ cup fresh parsley, chopped
3 cups cooked long-grain white rice, divided
4 slices stale bread, processed into crumbs
paprika
In a small saucepan, melt the butter and add onion and green pepper and sauté until the onion begins to color, about 5 minutes. Turn heat to low and add the flour; stirring constantly, until mixture bubbles. Gradually pour in the evaporated milk and water, whisking the entire time until smooth. Add the salt, pepper, cheese, and parsley and continue to whisk until cheese is melted. Stir in 1 cup of the cooked rice.
Put the remaining rice into a well-buttered flat casserole or baking dish and top with the cheese mixture. Sprinkle with the bread crumbs and paprika.
Bake at 375° for 25 minutes or until the top is golden and the casserole is heated through.
Spinach Pie
3 eggs, beaten
6 potatoes, shredded
1 small onion, diced very fine
4 T. melted butter
1 tsp. salt
pepper to taste
6 cups fresh spinach, chopped very fine
To the eggs add the shredded potatoes and mix well (this will help to keep the raw potatoes from discoloring while making the pie). Add the onion, melted butter, salt, and pepper.
Place half of the potato mixture into the bottom of a buttered baking dish and gently press down. Place the spinach in next and then cover with the remaining potato mixture, pressing down gently again.
Bake at 350° for 30-45 minutes or until done.
The three main sources of energy that the Amish use are waterwheels, windmills, and diesel engines. For those more conservative congregations that do not allow diesel engines to be used for milking machines, the famers sell their milk to cheese plants. Because the milk is boiled during the cheese-making process, they are allowed to milk by hand. But many congregations have allowed
This can be eaten as a vegetable side dish or spooned over pork chops or roast.
If you have your own asparagus patch, when harvesting, cut all asparagus tops off below the ground, making sure the cut ends are covered with a bit of loose dirt. This will help the stalk to not “bleed,” which takes the strength out of the roots, and next year’s crop will be heartier.
Scalloped Carrots
12 carrots, skinned and sliced
4 T. butter
5 T. flour
2 cups milk
½ cup Velveeta cheese, diced
1 small onion, diced
¼ tsp. salt
⅛ tsp. pepper
1 tsp. prepared mustard
crushed potato chips or bread crumbs
Cook carrots in boiling water until tender but not too soft; drain.
Make a white sauce by melting butter in a medium saucepan and adding the flour, stirring constantly. Gradually add the milk, continuing to stir constantly while sauce thickens. Addthe cheese and stir until cheese is completely melted. Add the onion, salt, pepper, and mustard and stir carrots into the cheese mixture.
Pour into a buttered casserole dish and top with crushed potato chips or bread crumbs. Bake at 350° for 30-45 minutes or until carrots are thoroughly cooked and casserole is bubbly and golden brown on top.
Scalloped Corn
1 quart canned corn, drained, or 1 quart frozen corn, thawed and drained
1 cup cracker crumbs or bread crumbs
2 eggs, beaten
½ cup milk, approximately
salt and pepper to taste
Place the corn and crumbs in layers in a buttered casserole dish, keeping out a bit of the crumbs to sprinkle on top.
Mix together the eggs, milk, salt, and pepper. Carefully pour over the corn and crumbs; top with a sprinkling of crumbs and bake at 350° for 20 minutes or until bubbly and golden on top.
Velveeta cheese may not seem a likely ingredient found in Amish kitchens, but it’s used often because it doesn’t need to be refrigerated, is shelf stable, and adds a great taste to many dishes.
Scalloped Rice with Cheese Sauce
¼ cup butter
2 T. onion, diced
2 T. green bell pepper, diced
3 T. flour
½ cup evaporated milk
½ cup water
½ tsp. salt
1 tsp. pepper
1½ cups Cheddar cheese, shredded
½ cup fresh parsley, chopped
3 cups cooked long-grain white rice, divided
4 slices stale bread, processed into crumbs
paprika
In a small saucepan, melt the butter and add onion and green pepper and sauté until the onion begins to color, about 5 minutes. Turn heat to low and add the flour; stirring constantly, until mixture bubbles. Gradually pour in the evaporated milk and water, whisking the entire time until smooth. Add the salt, pepper, cheese, and parsley and continue to whisk until cheese is melted. Stir in 1 cup of the cooked rice.
Put the remaining rice into a well-buttered flat casserole or baking dish and top with the cheese mixture. Sprinkle with the bread crumbs and paprika.
Bake at 375° for 25 minutes or until the top is golden and the casserole is heated through.
Spinach Pie
3 eggs, beaten
6 potatoes, shredded
1 small onion, diced very fine
4 T. melted butter
1 tsp. salt
pepper to taste
6 cups fresh spinach, chopped very fine
To the eggs add the shredded potatoes and mix well (this will help to keep the raw potatoes from discoloring while making the pie). Add the onion, melted butter, salt, and pepper.
Place half of the potato mixture into the bottom of a buttered baking dish and gently press down. Place the spinach in next and then cover with the remaining potato mixture, pressing down gently again.
Bake at 350° for 30-45 minutes or until done.
The three main sources of energy that the Amish use are waterwheels, windmills, and diesel engines. For those more conservative congregations that do not allow diesel engines to be used for milking machines, the famers sell their milk to cheese plants. Because the milk is boiled during the cheese-making process, they are allowed to milk by hand. But many congregations have allowed
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