44 responses to 7 Days Of Recipes From An Amish Kitchen
  • *
    Allison
    Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 07:45)

    Yum! All these recipes look delicious!! Thanks for sharing, Rebecca!

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    Holly
    Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 07:57)

    Thanks Rebecca!

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    Mark – Holmes Co.
    Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 08:29)

    This is making me hungry, and I just read the titles!

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    Amish Girl – Rebecca
    Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 09:19)

    Oops ! The Hamburger-Cheese Sauce for haystack is actually supposed to be 2 separate sauces & recipes. Sorry, Erik, the way I had it set up was kinda confusing.
    The hamburger sauce should end with the taco seasoning. The Cheese Sauce should start with the scalded milk.

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      Amish Girl – Rebecca
      Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 09:29)

      Oh and checking further both recipes are mixed together so I’ll just give both on here.

      Hamburger Sauce
      2 lb. Hamburger (browned)
      1 package taco seasoning
      1(14 oz.) can pizza sauce

      Cheese Sauce
      1 small onion sautéed in 1/2 stick butter
      add 1 qt. milk (scalded) Lower Heat
      Mix 1/2 c. flour and 1 c.milk (use to thicken) add slowly
      Add 1/4-1/2 lb. velveeta in slices. Keep stirring to avoid scorching. Add salt & seasoning to preferred taste. Turn off heat, stir well after velveeta has melted.

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    Nicholas
    Comment on 7 Days of Leftovers (July 24th, 2015 at 09:36)

    7 Days of Leftovers

    I was reminded of an old Pennsylvania German folk song “Unser Deitsche Brüder” where the days of the week are recited with a different food for each day-and warmed up leftovers each day. And the end of each verse, “I can’t eat anymore!” is said.
    Monday is Katzekraut (not sure of it’s meaning), Tuesday-green beans, Wedensday-sauerkraut (one of my favorites), Thursday-gael riewe (turnips? I don’t know this word in my dialect), Friday is fish day, Saturday is cherry pie (kashe boi) and Sunday is G’mee (church) day.
    And every day you get leftovers.

    Better variety than in the old Yiddish folk song about having potatoes every single day.

    • *
      Amish Girl -Rebecca
      Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 09:41)

      Nicholas, Katzekraut is catnip tea, anyway according to my Mom, Don’t know how you’d make a dish out of it though. Gael-Riewe are carrots.

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        Nicholas
        Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 09:54)

        Danke vielmal, Rebecca. In our dialect, we say “Mohrrübe” or “Karrote” for carrots. Am I correct in thinking kasha boi is cherry pie (Kirschtorte or Kirschekuchen auf unserer Dialekt)?

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          Amish Girl – Rebecca
          Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 10:07)

          Ya, Nicholas, kasha boi ist “cherry pie”. Was ist der deutsche dialect das du sprichst ?

          Yes, Nicholas, “kasha boi” is cherry pie. What is the German dialect you speak ?

          Ich wollte lieva sauva kasha boi als yude kasha boi. Got that ?

          • *
            Nicholas
            Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 22:42)

            Ya, ich glaube, Rebecca. Hast gesagt, “I would prefer sour cherry pie to sweet cherry pie?”
            Kasha boi gleich ich nett. Nir eine Sort Kasha boi gleich ich, die Sorte gmacht mit DUNKELE Kashn!

            Unser Dialekt ist schon Hochdeutsch. Mama lehrt Deutsch in der Schule. Ihre Kusine hat mich ä bissli Schwyzerschwätze g’lehrt und ich hat Yiddish gelernt weil ich gedacht hat, dass die Yiddishe Sprache mich Hebräisch helfe zu lernen. Ich hatte unrechts. Awwer es hat Spass gmacht zu lernen und schwätze!

            I only like one kind of cherry pie, the kind made with DARK cherries!

            Our dialect is just High German. Mama teaches German in school. Her cousin taught me a little “Swiss chatter” and I learned Yiddish because I thought the Yiddish language would help me learn Hebrew. I was wrong. But it was fun to learn and speak!

            Thanks for the fun recipes. They sound good, easy, and very similar to our cooking in the Brethren.

            Until later,
            Mach’s gut!

            • *
              Amish Girl-Rebecca
              Comment on 7 Days Of Recipes From An Amish Kitchen (July 25th, 2015 at 08:57)

              Nicholas, Du hast es nachst recht. Yude kasha sin “ground cherries’ Mei mommie heiszt sie so. Ich kann gut hoch deutsch lesen und verstehen aber nicht so gut es reden. Dasz Schwyzerschwatze geht mir nicht gut zu verstehen. Die Schwyzer Amische (von Indiana und Ontario) ihre sprach ist ganz anders als unsere. Wann wir einander sehen, dann sprechen wir nur English, dann das Deutsche verhuddelt uns zu sehr. Hab ein Guten Tag !

              Nicholas, You have it nearly right. “Yude kasha” are ground cherries. My Grandma calls them that. I can read and understand high German well, but I can’t speak it as well. The Swiss German I can’t understand as well. The Swiss Amish (from Indiana and Ontario) their language/dialect is totally different from ours. When we meet we only speak English, because the German confuses us too much. Have a good day !

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      Ann B
      Comment on 7 Days Of Recipes From An Amish Kitchen (July 25th, 2015 at 15:31)

      John Schmidt sings this on one of his discs- it’s a favorite of mine!
      And yes, that does mean ‘beets’.

      • *
        Amish Girl-Rebecca
        Comment on 7 Days Of Recipes From An Amish Kitchen (July 25th, 2015 at 15:45)

        Are you talking about “Gael Riewe” ? They’re carrots. “Rot Riewe” are red beets. “Gael” is yellow, “Rot is red in our dialect.

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    Trish in Indiana
    Comment on Thank-you, Rebecca … (July 24th, 2015 at 11:22)

    Thank-you, Rebecca …

    … for the overview of a week!

    It’s funny, most of these aren’t the kind of dishes I pictured as my mom’s Germanic/Pennsylvania Dutch cooking, and yet they kind of are in a way I didn’t realize growing up.

    I expected specific dishes that my mother always told us were from that background, like meat with noodles (cooked all day) or roast beef (cooked half the afternoon until it crunchy outside). But I also grew up on various dishes clearly influenced by other ethnic groups but with a hearty, stick-to-your-ribs, easy-cooking twist. The Haystack is basically a taco salad. Well, we used to have hard shell tacos practically every week. Italian pasta? Oh, yeah, that was a weekly event, too, whether spaghetti, mostacioli, or occasionally lasagna. Yeah, my mom made meatloaf, all right! We often made homemade pizza with crust mix, though we mostly used canned pizza sauce rather than ranch dressing. (Interestingly, I did find myself “inventing” miniature ranch pizzas using corn tortillas as the crusts, after tortillas became commonly available. You might want to try that, Rebecca!)

    Macaroni and cheese was a staple at our house, too, and that sounds like it would right into this meal plan.

    It’s funny the food traditions that stay with us, culturally, without realizing it, even as we adapt new influences.

    My mother’s been gone for twenty years as of this last week, but these recipes were a pleasant reminder of her cooking. Thanks, Rebecca!

    • *
      Amish – Girl Rebecca
      Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 12:04)

      Trish, I know a lot of people might think we’re eat a lot of fried chicken and mashed potatoes and rich puddings, but that is usually a company or wedding meal. So, I did this to give ya’ll a taste of what we’re actually cooking on a regular basis. Many people would be surprised at how American our everyday meals are. You won’t find too many microwave meals though, but we do order in pizza as a special treat sometimes. Some families do about every Saturday eve, while for others it’s very seldom. Maybe to celebrate a birthday or so. And we also go out to eat on occasion. In fact tomorrow night some of us cousins are going to town for supper to celebrate a few birthdays.

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    Carolyn B
    Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 11:36)

    I’m now officially starving…and I can’t cook. Cereal and milk for breakfast and I’m thinking frozen microwave pizza for lunch. Thanks for the food fantasy. 🙂

    • *
      Amish – Girl Rebecca
      Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 12:08)

      Carolyn, Once Erik figures out the technology that will allow us to send meals through the internet, I’ll set up an E-restaurant. That would probably be a pretty lucrative business. Maybe I’ll call it ” The First Amish E-lishous Café”. LOL

      • *
        Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 15:07)

        You’ve got the name, if only the technology were so easy. It would rank with the car, telephone, and light bulb in terms of game-changing devices 🙂 Just think about how many moms would be sending meals cross-country to their hungry adult kids.

      • *
        Carolyn B
        Comment on 7 Days Of Recipes From An Amish Kitchen (July 24th, 2015 at 16:45)

        Miss Rebecca, thank you. I’ll be looking forward to that great idea. 😉 Of course I’m supposed to be cutting calories. Heaven knows I’d cheerfully add calories with your wonderful food. God bless!

  • *
    Linda Smith
    Comment on Thank you (July 24th, 2015 at 17:55)

    Thank you

    Thank you so much for all these recipes. I’m going to make all of them ! I love Amish recipes !

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    Kate
    Comment on 7 Days Of Recipes From An Amish Kitchen (July 25th, 2015 at 13:52)

    Rebecca, I was talking with an Amish neighbor lady while taking her shopping this afternoon and was telling her about your week’s worth of recipes. She was telling me the Holmes County ladies make the absolutely best noodles and hers never taste quite as good. So what is this noodle dish she is talking about and how is it made?

  • *
    Amish Girl-Rebecca
    Comment on 7 Days Of Recipes From An Amish Kitchen (July 25th, 2015 at 14:50)

    Kate, I’m guessing she was talking about the noodles served at funerals or other large groups. I could only find large recipes so here’s the smallest of the large ones. You could probably use 1/2 the ingredients for a smaller batch.

    NOODLES
    1 stick butter 1/4 c. chicken soup base 2 qt. chicken broth
    1 qt. water 3-8 oz. pkg. noodles salt to taste
    1 can cream of chicken soup 1/4 c. Velveeta (in slices)

    In a 6 qt. kettle brown the butter, add water, broth, and chicken base. Bring to boil then add noodles. Cook on low heat about 15 min. Add soup and velveeta slices, heat and turn off, cover and let set for a while.

    There are various noodle recipes and options. You could add bits of cooked chicken, too.

    • *
      Trish in Indiana
      Comment on Here's my Mom's "recipe"! (July 25th, 2015 at 15:10)

      Here's my Mom's "recipe"!

      I still think nobody’s noodle dish compares with Mom’s, and hers was easy:

      Place in a large pot (not necessarily stock pot, just the big size that comes with a standard pot-and-pan set):

      one 16 oz can of canned pork, chicken, or beef (If not available, you may buy stew meat or cut up a pound of meat into cubes. It’s all right to use a cheap, tough cut of meat, because you will be cooking it long enough to become tender.)

      one or two pounds of very high quality dried egg noodles, wide and thick (If you live in an area where “Amish” noodles are available, use those. Be prepared to spend about $4.50 per pound for good noodles; the 99¢ brands will fall apart with prolonged cooking.)

      Salt and pepper liberally, like a couple of tablespoons of each. (Don’t rely on seasoning after cooking. It’s just not the same.)

      Plenty of water to cover the meat and noodles

      Turn on high heat long enough to bring to a rapid boil, then reduce to low heat for a slow simmer.

      Simmer all day long. Keep an eye on it every half hour or so. Make sure you add water from time to time to keep the pot full. When yo add water, stir gently; don’t mash the noodles. Do NOT let it cook dry!

      The last hour or so before dinner, let it cook down to a consistency of stew rather than soup, again being careful not to let it boil dry.

      That’s it! Some people serve them over mashed potatoes, but Mom just scooped them into a bowl or plate with a slice of buttered bread. To make a balanced meal, serve with a glass of milk and a salad or a cooked vegetable on the side, or my Mom’s favorite, cantaloupe wedges for “dessert.”

      Great for a family where somebody is around all day but every individual schedule is different. Everyone can eat when they’re ready all evening long, and though the ingredients can seem a bit pricey, for the cost it makes plenty of food that will fill up a large family and still leave leftovers that freeze and microwave wonderfully.

    • *
      Kate
      Comment on Delicious! (July 30th, 2015 at 17:12)

      Delicious!

      Thanks for the recipe, Rebecca! I made the noodles this afternoon and we’ll be having them for dinner. (For some weird reason I’m not as hungry as usual – could it be the two helpings of noodles I had already? :)) They are fantastic! I took a dish over to Mrs. Peachey and when I told her what they were she laughed and quickly sampled them. “Yep, that’s it!” she said. So thanks again! I’ll be sharing that recipe.

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    Ann B
    Comment on 7 Days Of Recipes From An Amish Kitchen (July 25th, 2015 at 15:35)

    That is exactly how we always ate new potatoes (with ‘gummara salat’) and how I still eat them any chance I get!

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    Amish Girl-Rebecca
    Comment on gummara salat (July 25th, 2015 at 15:46)

    gummara salat

    That’s my Dad’s favorite way to eat it. I don’t care for it personally.

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    Marilyn from Michigan
    Comment on No Fuss Lasagna (July 27th, 2015 at 19:07)

    No Fuss Lasagna

    Help! (please)

    The ingredients list 2 1/2 cups pizza sauce but the directions say 2 1/2 cups water and 1/2 cup pizza sauce. What are the correct amounts?

    • *
      Amish Girl-Rebecca
      Comment on 7 Days Of Recipes From An Amish Kitchen (July 30th, 2015 at 07:35)

      Marilyn, Sorry, The directions should also say 2 1/2 c. pizza sauce. The water is extra. For some reason it just wasn’t mentioned in the recipe.

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    Verity Pink
    Comment on Lasagne (July 27th, 2015 at 19:21)

    Lasagne

    Hi Rebecca,
    Seeing your recipes reminded me that I recently found a great use for leftover lasagne. If you chop it up into half-inch squares and add a tin of curried spinach and chickpea soup, the end result is rather like goulash – delicious!
    Best wishes,

    Verity

  • *
    Slightly-Handled-Order-Man
    Comment on 7 Days Of Recipes From An Amish Kitchen (July 27th, 2015 at 21:35)

    Verity Pink,
    mmm, that sounds good!
    I like both those dishes.. lasgne and goulash
    (I haven’t had a nice goulash since before my father died, he used to make a really great one – the only ones I ever ate, but it was great)

  • *
    Anna Krantz
    Comment on Yummy ! (July 28th, 2015 at 14:44)

    Yummy !

    Every one of these recipes sound yummy !! I’m now starving !!

    By the way….what is a pie iron ?

    • *
      Amish Girl-Rebecca
      Comment on 7 Days Of Recipes From An Amish Kitchen (July 30th, 2015 at 15:40)

      Some call it a hobo iron. You can find them in any grilling section.

    • *
      Comment on Pie irons (July 31st, 2015 at 11:53)

      Pie irons

      Anna you can see a photo/description on this post, just scroll down to #5 (Mountain Pies).

      • *
        Linda
        Comment on Mountain Pie Irons (July 31st, 2015 at 12:28)

        Mountain Pie Irons

        Erik, I don’t see it. Can you explain more or give a link?

  • *
    Slightly-Handled-Order-Man
    Comment on pies and grains oh my (July 29th, 2015 at 05:30)

    pies and grains oh my

    from a wiki article: “[…] kasha for the pseudocereal buckwheat. In Central and Eastern Europe, especially Russia and Ukraine, kasha is a dish made of any kind of grains boiled in water or milk, possibly with additives, i.e., a porridge.”

    so yeah, if I where at an Amish dinner and someone brought me a pie saying it was kasha I’d be more than a little confused. Unless there is a different pronunciation from how my family said the word “kah’sha” for ‘buckwheat/grains”

    All so tasty though.

    • *
      Nicholas
      Comment on pies and grains oh my (July 29th, 2015 at 07:39)

      pies and grains oh my

      SHOM, I was confused as well seeing as I pronounce the word for cherries in German “Keer-sheh” and know the term “kasha” for buckwheat groats. Traditional East European Jewish Kasha is made with “shmaltz,” that is, fat, particularly chicken fat. Never had any type of kasha, but it sounds like something I’d enjoy.

  • *
    Amish Girl-Rebecca
    Comment on 7 Days Of Recipes From An Amish Kitchen (July 30th, 2015 at 07:41)

    SHOM and Nicholas, Yeah I guess the difference is just how we pronounce it in our dialect. You’re correct that the true German word would be keer-sheh. In PA Dutch it has almost a short o sound (ka-sha) ending with a schwa sound. Isn’t the Kasha as a grain an English word ? It’s something I’m not familiar with, though I’ve heard of it.

    • *
      Comment on Thank you, Rebecca (July 30th, 2015 at 09:07)

      Thank you, Rebecca

      Hey Rebecca. I tried your recipe for chocolate cake yesterday. It is WONDERFUL!!!! Thank you for publishing it. My neighbor lady ate two pieces of it, loved it and that is saying a lot since she is a professional cake baker!! Thanks again.

    • *
      Nicholas
      Comment on 7 Days Of Recipes From An Amish Kitchen (July 30th, 2015 at 19:26)

      Rebecca, you are correct that kasha as a grain is an English word. I looked it up (in the same article as you, SHOM) and it is used for some kind of buckwheat in English. I did not know this. I assume, though, that it entered English by way of the Russian, Ukrainian, and Yiddish languages where it seems to denote the dishes made with the grain.
      I may have to try this type of cereal someday.
      Mach’s gut!

      • *
        Comment on Kasha (July 31st, 2015 at 12:16)

        Kasha

        Funny enough, I just had kasha for lunch 🙂 It’s popular in Polish dishes (Polish spelling is “kasza”) and there are a number of varieties, some finer grain and some much chunkier for lack of a better word. It can be a little dry so it usually needs sauce when I’m eating it. I enjoy it as a “potato alternative” 😉

        https://pl.wikipedia.org/wiki/Kasza

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