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May Amish Heartland Recipes

Published: May 1, 2010 3:20 PM

Chicken Soup Recipe

3 lb. chicken

2 quarts water

2 tsp. salt

1 1/2 c. chicken stock

2 c. celery, chopped

2 c. carrots, chopped

1 tart apple, chopped

1 c. onions, chopped

Dash pepper

4 c. egg noodles

Place chicken in kettle with two quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook eight to 10 minutes.

Broccoli Salad

1 large head broccoli, broken into small flowerettes

1 medium onion or about 1/2 c. chopped onion

8 to 10 slices bacon

1 c. mayonnaise

1/4 to 1/2 c. sugar

2 to 3 tablespoons vinegar

1/2 c. raisins

1/2 c. nuts (optional)

Cut bacon into bits and fry crisp. Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well. Let stand at least one hour or more before serving.

Amish Salt Rising Bread

2 1/2 c. potatoes, sliced

2 tablespoons cornmeal

1 1/2 tablespoons salt

1 quart boiling water

1 1/2 teaspoons granulated sugar

1 teaspoon baking soda

1 c. warm milk

1 tablespoon shortening, melted

11 c. flour

Sprinkle 1 tablespoon salt and the cornmeal over potatoes. Add boiling water and stir until salt has dissolved. Cover and keep warm from noon to the following morning.

Drain off liquid into a large bowl. Add the baking soda, 1 1/2 teaspoons sugar and 5 cups flour to the liquid. Stir until ingredients are well blended. This sponge should be the consistency of cake batter. Set mixture in a warm place, and let rise until light and full of bubbles. This requires about 1 1/2 hours.

Scald milk and cool to lukewarm. Add shortening. Add milk and remaining flour to sponge. Knead for 10 to 12 minutes and shape into loaves. Makes three medium-size loaves. Let rise until light -- about 1 1/2 hours.

Bake at 350*F for one hour.

Amish Walnut Kisses Recipe

1 lb. walnuts

2 c. granulated sugar

5 tablespoons all-purpose flour

6 egg whites

1 teaspoon vanilla extract

Beat egg whites until stiff but not dry. Gradually add sugar and continue to beat until blended. Sift flour lightly over beaten whites and fold in with a wire whisk. Blend in vanilla extract and nuts. Drop by teaspoon onto greased cookie sheet about two inches apart. Bake at 325*F for 10 minutes.

Amish Applesauce Pie

1/2 c. butter

1 c. granulated or brown sugar

1 c. applesauce

1 c. all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon allspice

1 c. raisins

1/4 c. chopped nuts

Cream butter; add sugar, beat until light. Add egg; beat until fluffy. Add applesauce; mix well.

Sift together flour, salt, baking powder, soda, cloves, cinnamon and allspice. Add nuts and raisins. Combine two mixtures. Bake in a greased 8-inch square pan at 350*F for 40 to 45 minutes.

Frost with vanilla or chocolate frosting, if desired.


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