Home Cookin’ is a regular feature in The Connection magazine. Each month Home Cookin’ serves up four recipes from Amish ladies from different communities.

Home Cookin AmishThe August 2011 issue, for example, features recipes from the Adams County, Indiana settlement. I find I almost like the names of some of these Amish dishes as much as the dishes themselves.

Adams County mother of four Sovilla offers up “Speedie Rolls”, brown sugar and cinnamon treats. Martha presents a “Quick Supper” (the only ingredients: hamburger, chopped onions, cream cheese, and cream of mushroom soup). And Emma, grandma of 43, gives us the inside track on “Nothings (Knee Patches)”, a dessert she believes “originated from the Swiss people”.

Here are two full recipes from another issue (January 2011) featuring the cooks of the New Wilmington, PA Amish community. First, the main course:

Zucchini Pizza Casserole

Amish Zucchini Pizza Casserole4 c. unpeeled shredded zucchini
1/2 t. salt
2 eggs
1/2 c. grated Parmesan cheese
1 c. shredded cheddar cheese
1 lb. hamburger
2 c. shredded mozzarella cheese
1/2 c. chopped onion
1 qt. pizza sauce
1 med. green pepper, chopped

Place zucchini in strainer and sprinkle with salt. Let drain for 10 minutes, squeeze out moisture. Combine with half of the shredded cheese. Grease casserole dish with butter. Press into 9 x 13 inch pan. Bake at 400 degrees for 20 minutes. Brown hamburger with onion. Add pizza sauce and spoon over baked zucchini mixture. Top with remaining cheeses and sprinkle with green pepper. Add pepperoni if you wish. Bake 20 minutes more.

Hi, I’m Linda Byler and I’m married to Daniel Byler. We have a family of 8 children. I love to cook and bake. I also enjoy sewing and painting. This is a casserole my family really likes and is a simple recipe to use up some extra zucchini! Linda Byler Volant, PA.

Now for something sweet:

Strawberry Cream Cheese Pie

Amish Strawberry Cream Cheese Pie1- 9″ baked pastry shell or graham cracker crust
1 pkg. cream cheese, softened
1- 1 oz. can Eagle Brand milk
1/3 c. Real lemon
1 t. vanilla
1 qt. fresh sliced strawberries
1- 16 oz. pkg. prepared strawberry glaze, chilled

In a bowl beat the cream cheese then beat in Eagle brand milk. Stir in real lemon and vanilla. Pour into baked pie shell. Chill 3 hours. Mix the strawberries and the glaze. Spread over cream cheese mixture. Put Cool Whip on top!

Hi, I’m Anna Mary and I’m married to Eli S. Mast. We have one little boy. I love to cook, clean and sew. This is our favorite pie throughout the strawberry season. Anna Mary Mast Volant, PA

All I can say is, yum. For more info on getting Home Cookin’ and all the other Connection treats each month in your mailbox, go here.

Amish-made cheese

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