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Thursday, November 17, 2011

THE AMISH COOK

Lovina's column will return next week in its regular format. In most markets we are running a few of her favorite Thanksgiving recipes. In other markets, I have a column running. Lovina is fine, there are just a lot of newspapers that like "recipe packages only" to run on their Thanksgiving food pages. So enjoy the recipes and my column!






TURKEY CASSEROLE

2 cups cooked turkey

1/ 2 cup celery, diced

1 /2 cup diced green peppers

1/ 2 cup diced onions

1 /2 cup mayonnaise

1 /2 teaspoon salt

1 /4 teaspoon pepper

6 slices of bread

1 1 /2 cups milk

3 eggs

1 can cream of mushroom soup

1 /4 cup grated cheese

In a large mixing bowl, combine turkey, celery, peppers, onions, mayonnaise, salt, and pepper. Cube bread and put 1 /2 in greased casserole dish. Add turkey mixture and add remining bread cubes. Mix milk, eggs, and mushroom soup. Let stand in refrigerator overnight. Put cheese on top at bake at 350 for one hour.

AMISH POTATO BREAD STUFFING

5 medium potatoes; cooked in their skins

1 cup whole milk

4 average slices whole-grain bread

1 tablespoon vegetable oil

1 cup chopped onion

1 cup chopped celery

1 cup finely-chopped fresh parsley

2 teaspoons seasoning salt

Salt ; to taste

Freshly-ground black pepper ; to taste

Preheat the oven to 350 degrees. Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup of the milk.

Cut the bread into 1/2-inch dice. Place them in a small mixing bowl and pour the remaining milk over them. Soak for several minutes. In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender. Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season to taste with salt and lots of pepper. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown.

This recipe yields 6 servings.

PUMPKIN PIE SQUARES

1/2 cup butter, softened

1/2 cup brown sugar

1 cup all-purpose flour

1/2 cup rolled oats

2 eggs

3/4 cup white sugar

1 (15 ounce) can pumpkin

1 (12 fluid ounce) can evaporated milk

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Preheat the oven to 350 degrees Fahrenheit. For the crust: In a medium bowl, cream together butter and brown sugar then mix in flour. Now add the oats to make an oatmeal crumble crust to press inside a 9x13 inch baking dish. To set the crust for the pie filling bake it in the oven for 15 minutes. While the crust is baking, make the pie filling to add to the crust. In a large bowl, beat eggs and mix in white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust. Return to the oven and bake in heated oven 20 minutes, until set. Let cool before cutting into squares. reprinted with permission from www.amishcookonline.com. Richard from Amish Stories









www.PureCountryLiving.com

I've created this website out of my own interest in the Amish/Mennonite culture and of living in the country. Its a place for people who are interested in the Amish like myself, and its also a place to share Images of the beautiful country side that is all around me. my name is Richard, and I live very close to an Amish settlement here in Pennsylvania. This site is dedicated to my mother, who had started all of this by taking me as a child to Lancaster,pa from our apartment in the Bronx projects..........THANK YOU MOM............... Richard