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Thursday, December 24, 2009

salad #1

Spinach Salad

1 lb fresh salad
1/4 lb fresh raw mushrooms
1/4 cup sallions, sliced thin
1 green pepper chopped
2 hard cooked eggs diced
6-8 strips of bacon fried and crumbled

tear washed and drained spinach in bite sized pieces.

toss gently with remaining ingredients


2 tbsp hot bacon drippings
1/2 cup salad oil
2 tbsp cider vinegar
2 tbsp honey

mix all ingredients together well. pour over salad and serve immediatley.

serves 7-8

Tuesday, December 8, 2009

Pie #3

Shoo Fly Pie


1 cup flour
1 tbsp shortening
2/3 cup light brown sugar

cut together with 2 knives till crumbly. Take out 1/2 cup crumbs and set aside.

Bottom Part:

1 egg slightly beaton
1 cup molasses
1 cup boiling water
1 tsp baking soda
1 9 "unbaked pie shell

to crumb mixture add egg and molasses. add 3/4 cup boiling water and molasses. dissolve soda in remaining 1/4 cup water and mix.

Pour into unbaked pie shell. sprinkle reserved crumbs on top. bake at 425 degrees for 15 minutes. reduce heat to 350 degrees and bake 40 to 45 minutes longer.

Monday, November 30, 2009

Desert #4

Apple Desert

3 granny smith apples or yellow delicious cutup
8 oz cutup
3 candy bars (snickers cutup)
16 oz crushed pineapple (drained)
nuts chopped

Mix all together. Let set for awhile in the refrigerator. Enjoy.

Friday, November 27, 2009

Meat #3

Turkey Barbecue

1/4 cup butter
1/2 cup onion chopped
1 cup celery chopped
1/4 cup green pepper chopped
3/4 cup catsup
1 tsp salt
2 tbsp brown sugar
1 1/2 tsp chili powder
1 tbsp worcestshire sauce
dash pepper
4 cups chopped turkey

cook onion, cerlery, and pepper in butter until soft,

add remaining ingredients except turkey and cook 5 minutes.

add turkey heat throughly.

makes 6-8 servings.

Tuesday, November 24, 2009

vegetable #3

Candied sweet potato

6 medium sweet potoatoes
3/4 cup brown sugar
1/2 tsp grated lemon rind
1 1/2 tbsp lemon juice
2 tbsp butter

cook potatoes until soft. peel and cut lengthwise in 1/2 inch pieces. place in shallow greased cooking dish. sprinkle with salt and paprika.

mix sugar, lemon rind, and lemon juice. drizzle over potatoes.

dot with butter.

bake, uncovered at 3 75 degrees for 20 minutes. bast serveral during baking.

Monday, November 23, 2009

bread #3

Turkey Dressing

1/2 lb sausage
1 small can oysters
1 can mushroom soup
3 medium onions diced
1 cup celery diced
bread, enough to fill a small roaster
sage to taste
salt and pepper

broth of turkey, enough to moisten the dressing(all the ingredients), let stand for awhile. Put some more broth on dressing to make sure it is moistened. Bake 1 hour.

Sunday, November 22, 2009

Cake #2

Cottage Cheese Cake

1 1/2 cups cornflakes finely crushed
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter melted
3/4 cup sugar
2 envelopes unflavored geletin
1/4 tsp salt
2 egg yolks beaton
1 6 oz can evaporated milk
t tsp lemon peel grated
24 oz cottage cheese
1 tbsp lemon juice
1 1/2 tsp vanilla
2 egg whites
1/4 cup sugar
1/2 to 1 cup whipped cream

combine cornflakes, 1/4 cup sugar, cinnamon, nutmeg and butter to form crust. reserve 1/3 of mixture. Press remaikning crumbs on bottom of 9 inch square baking pan.

in double boiler combine 3/4 cup sugar, gelatin, and salt. Stir in egg yolks and milk. cook over simmering water, stirring until gelatin dissolves and mixture thickens. remove from heat.

stir lemon peel, cottage cheese, lemon juice, and vanilla into gelatin mixture. chill until partially congealed and custardly.

beat egg whites until soft peaks form gradually add 1/4 cup sugar and and beat until stiff peaks form. fold into gelatin mixture.

fold in whipped creams Pour over cornflake crust. sprinckle with remaining crumbs and chill.

makes 9 -12 servings.

Wednesday, November 18, 2009

casserole #5

Dairyland Casserole

8 oz of noodles
1.5 lbs ground beef
2 cups tomato sauce
1/8 tsp worchestire sauce
1/3 onion chopped
1 tbsp green pepper chopped
8 oz cream cheese
1/2 cup sour cream
3 tbsp melted butter

cook noodles until tender. drain and set aside.

brown beef. add tomato sauce, worchestire sauce, onion, and sour cream.

combine cheeses and sour cream.

butter large casserole dish. pour in half the noodles. add cheese and sour cream, and cover with noodles. top with beef mixture. drizzle melted butter over the top. bake at 350 degrees for 30-45 minutes.

serves 10-12

Tuesday, November 17, 2009

bread #2

Bran Muffins

1 cup bran
1/2 cup whole wheat
1/2 cup wheat germ
1/2 cup sunflower seed(optional)
1 cup raisins
3 tsp baking powder
1 egg well beaton
1 cup milk
1/3 cup oil
2 tbsp maolasses
1 tsp vanilla

combine all dry ingrediants. in seperate bowl combine all wet ingredients.

pour wet ingredients over dry ingredients, mixing only till moistened.

fill muffin pan about 3/4 full. banke at 350 degrees for 20 minutes

makes 12 muffins.

Saturday, November 14, 2009

candy #2

Mashed Potato Peanut Butter Candy

1/4 cup mashed potota
2 tsbl milk
1 tsp vanilla
dash of salt
4 cups powdered sugar
peanut butter

mix together all ingredients, except peanut butter. add sugar until dough consistancy. Roll out onto powdered sugar dusted bread board or wax paper. spread peanut butter all over. roll it up like a jelly roll loaf. Place in refrigerator to chill. Slie 1/4 inch thick.

Friday, November 13, 2009

casserole #4

lazy day stew

2 lb beef cubes
2 cups carrots, sliced
2 cups potatoes, diced
2 medium onions sliced
1 cup celery, chopped
1 1/2 cups green beens
2 tsp quick cooking tapioca
1 tbsp salt
1/2 tsp pepper
1 8oz can tomato sauce
1 cup water
t tbsp brown sugar

place raw beef cubes (do not brown) in a single lauer in a 2 1/ quart casserole dish or roast pan.

add vegetables and any other you would desire.

sprinkle tapioca, salt, and pepper over top. pour tomato sauce mixed with water over vegetables and seasoning.

crumble brown sugar over all.

cover tightly and do not sneek a look. bake at 325 degrees for 3 hours.

makes 8 servings.

Thursday, November 12, 2009

cake #1

Poor Man's Cake

3 cups sugar
3 cups water
1 lb raisons
1 cup nuts
5 cups flour
2 heaping tsp soda
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt
1 cup shortening

mix sugar, water, shortening, and raisons together and boil 5 minutes. cool to lukewarm; add flur, soda, cinnamon, nutmeg, salt and nuts. bake in oven 320 degrees for 1 1/4 hours.

Wednesday, November 11, 2009

vegetable #2

Onion Pie

2 cups sliced onions
6 strips bacon
salt and pepper
Pastry for one pie

line a pie with pastry.
fill with thinly sliced onions.\
Season with salt and pepper and add 2 tablespoons water.
Lay strips of bacon over the top
bake at 350 degrees for 30 to 35 minutes.

Saturday, November 7, 2009

candy #1

Peanut Goodies

Graham crackers
1/2 cup butter
1 cup brown sugar
chopped peanuts

Line a cookie shee with a single layer of graham crackers.

Combine butter and sugar. Spread over crackers. Sprinkle with peanuts.

Bake at 350 degree for 10 minutes

Friday, November 6, 2009

Pie #2

Vanilla Pie

Bottom part

1 cup sugar
1 cup molasses
2 cups water
1 egg, well beaton
3 tbsp spoons flour
1 tsp vanilla
2 9 " unbaked pie shells

in sauce pan, combine all ingredients except vanilla. Boil until thick. Set aside to cool. When cooled, stir in vanilla. Pour into unbaked pie shells.

Crumbs: top part

2 cups flour
3/4 cup sugar
1/2 cup butter
1 tsp cream of tarter
1 tsp soda

mix all ingredients together to form crumbs. Sprinkle over tops of pies.

Bake at 375 degrees for 50-60 minutes.

Thursday, November 5, 2009

meat #2

Poor Man's Steak

2 lb ground beef
1 cup cracker crumbs
1 cup milk
1 tsp salt
1/4 tsp pepper
1 onion chopped
mushroom sauce is one can of mushroom condensed soup.

Mix all ingrediants together. Pat mixture out to 1/2" thickness on papper lined cookie sheets. Cover and refrigerate.

Cut meat into serving size pieces. Coat pieces with flour. Brown pieces in small amount of hot fat. Place in roasting pan and cover with mushroom sauce mixed with 1 1/4 cup water.

Bake, covered, at 300 degrees for 1 1/2 hours.

makes 4 servings.

Wednesday, November 4, 2009

soup #5

Chicken Rice Soup

1 Whole chicken cut apart
2 quarts water
1 onion chopped
3/4 cup celery chopped
1 1/2 tsp salt
dash pepper
1 cup rice cooked

In a large kettle combine chicken, water, onion, celery, salt, and peper. Cook until chicken is tender, about 1 1/2 hours.

Remove chicken from broth and pick meat from bone. Return to broth with rice. heat thoroughly.

Makes 6 servings.

Monday, November 2, 2009

Vegetable #1

Beets in Orange Sauce

1 lb cooked sliced beets
1 1/2 tsp cornstarch
1/2 tsp salt
3 Tbsp firmly packed brown sugar
1/2 cup orange juice
1 tbsp butter

Throughly drain beets.

In saucepan combine conrstarch, salt, and brown sugar. Gradually and orange juice. Add butter. Cook stirring constantly until thickened and clear.

Add beets. Heat throughly.

makes 4 serving.

Sunday, November 1, 2009

Casserole #3

Stuffed Cabbage

1 head of cabbage with loose leaves
1 onion minced
1 lb groung beef
1 cup rice cooked
1 egg beaten
salt and pepper to taste
1/4 cup tomato paste
1/2 cup water
1 cup cultured sour cream

Remove large outer leaves (8-10) from cabbage and cook in boiling water for 3 minute. Drain.

Brown hamburger and onion together. Stir in cooked rice, egg, salt, and pepper.

Place hamburger rice misture on cabbage leaves. Roll up and fasten with toothpicks. Place in greased baking dish.

Stir together tomato paste, water, and sour cream. them pour over cabbage rolls.

Cover and bake at 350 degrees for 1 hour

makes 8 -10 servings.

Saturday, October 31, 2009

Soup #3 and #4

Cold bread soup

cut bread in chunk or cubes. Sugar to taste and pour cold milk over bread and sugar.

huckleberries, cherries, or peaches in season can be added. Serve in large soup bowl.

Coffee Soup

break 1 piece of bread into a cup. Fill cup with hot coffee; add sugar and cream to taste.

Not sure when these recipes came around. It is suspected the came around the depression time.

Friday, October 30, 2009

dessert #3

Honey Milk Balls

1 cup oatmeal
1 cup powdered milk
1/2 cup honey
1/2 cup crunchy peanut butter

Combine all ingredients. Mix well. Form 1" balls.

Makes about 2 1/2 dozen.

Thursday, October 29, 2009

Pie #1

Pumpkin Pie

1 1/2 cup cooked pumpkin
1 cup brown sugar
1 1/2 cup milk
3 eggs, seperated
1/2 teaspoon salt
1 tsp cornstarch
1/4 tsp ginger
1/4 tsp cloves
1 tsp cinnamon
pastry shell to 1 9" crust

Cook pumpkin. Add beaton egg yolk, sugar, salt, cornstarch, and spices. Gradually add scalded milk and mix thoroughly. Fold in stiffly beaton egg whites. Pour mixture into unbaked pie crust. Bake at 425 degree for 10 minutes, then reduce heat to 350 degree and continue to bake for 30 minutes.

Wednesday, October 28, 2009

Soup #2

Chili Soup

2 cups pinto beans or on #2 can kidney beans (all soft)
1 pound hamburger
2 tsps salt
1 guart tomatoes
2 medium sized onions 1/4 tsp pepper
1 tsp chili powder

Put 2 tsps of fat in pan and brown the onions (which are minced). Add hamburger and fry until brown. Add tomatoesto cooked beans and cook several minutes. Then add beans to hamburger mixture, add seasoning. add water to obtain desired consistency. Simmer together 15 minutes.

Serves 6

Monday, October 26, 2009

Drink #1

Cranberry Punch

1 lb cranberries
7 cups water
2 1/2 cups sugar
2 bottles ginger-ale
2 cups frozen orange juice concetrate
juice of 1 lemon
2 qts water

boil cranberries in 4 cups of water. Drain juice. cobmbine sugar with remaining water and boil 5 minutes. Combine with cranberry juice. Add all other ingredients. Serve well chilled.

Makes 1/2 gallons.

Sunday, October 25, 2009

Meat #1

Poor Man's Steak

2 lbs ground beef
1 cup crackers crumbs
1 cup milk
1 tsp salt
1/4 tsp pepper
1 onion chopped

1. Mix all ingredients together. Pat mixture out to 1/2" thickness on paper lined cookie sheets. Cover ane refgerate overnight.

2. Cut meat into serving size pieces. Coat with flour. Borwn pieces in small amount of hot fat. Place in roasting pan and cover with mushroom sauce mixed with 1 1/4 cup water.\

3. Bake, covered at 300 degrees for 1 1/2 hours

make 4 services

Saturday, October 24, 2009

dessert #2

Oatmeal Pie

4 eggs slightly beaton
1 cup sugar
1 1/2 cup molasses
1 cup milk
1 1/2 cup oatmeal
1 tsb melted butter
1/4 tsp salt
2 tsp vanilla
1/2 cup chopped nuts
2 8" unbaked pie shells

1. combin all ingrediants. our into 2 unbaked pie shells.

2. bake at 350 degrees for 40-45 minutes.

Friday, October 23, 2009

casserole #2

Chicken Spagehetti

1 stewing chicken
3 tsb butter
6 celery stems, chopped
2 onions chopped
1/4 cup mushroom, chopped
3 tsp flour
1 cup milk
1/2 lb sharp cheese, grated
1 pint chicken stock
1 tsp worcestershire sauce
salt and pepper to taste
1/2 lb spaghetti
1 small bottle stuffed olive
1 cup pecans chopped

1. cook chicken in water until tender. Romove from bones and cut into large pieces. Reserve stock.

2. melt butter. Saute celery, onions, and mushrooms until tender. add flour and stir to form paste. gradually add milk. stir until thickened. add cheese. stir until melted. add check stock and seasonings.

3. Cook spaghetti in water for 3 minutes. drain. add to stock mixture and let stand for 1 hour. Mix in chicken and olives .

4. pour into a 9"x15" pan. top with pecans. back at 350 degrees for 1/2 hour.

serves 12

Thursday, October 22, 2009

dessert #1

Graham Cracker Pudding

16 whole graham crackers
1/4 cup sugar
1/4 cup butter
4 tsp flour
1/2 cup plus 2 tsp sugar
2 cups milk 3 eggs seperated
1/2 tsp vanilla
1 cup shredded coconut

1. Crush graham crackers. Combine with 1/4 cup sugar and butter. Mix to form fine crumbs. Mix to form fine crumbs. Press 3/4 of crumb mixture into bottom and sides of baking dish. Reserve remaining crumbs.

2. Combine flour and 1/2 cup sugar in top of double boiler. Add milk. Heat to boiling. Beat egg yolks and combine with 1/2 cup hot milk mixture. Pour this into remaining hot milk mixture and heat to boiling again. Boil 2-3 minutes, stirring constantly. Remove from heat and add vanilla and coconut. Pour into cracker line dish.

3. Beat egg whites until stiff. Gradually add remaining 3 tsps sugar. Pile beaten egg whites on top of pudding. Sprinkle with reserve cracker crumbs. Bake at 350 degrees for 5-8 minutes until meringue is browned. cool before serving.

makes about 9 servings.

Wednesday, October 21, 2009

soup #1

Old fashioned Bean Soup

1 1/2 cup navy bean
salt and pepper
3 cups toasted bread cubes
2 quarts milk
3 tbls butter
1/4 cup cream

Soak beans and cook until soft. Drain the beans. Add milk and butter and salt and pepper. Bring to a boil: and just before serving add cream and pour over bread cubes. Serves 8

Sunday, October 18, 2009

Bread #1

Good for the taste, but not for the waiste.

Cream Waffles

2 Cups flour
1/2 cup sour cream
1 1/2 cups sweetened condensed milk
1/2 tsp salt
1 tsp sugar
2 tsps baking powder
2 eggs

Mix dry ingrdients together. Beat egg and milk and cream. combine dry ingedients. If you find it just too thick add some regular milk to mix. Enough milk to the mix you can end up making some pancakes. makes 6 waffles.

Wednesday, October 14, 2009

casserole #1

Chicken Macaroni Dinner

makes 8 servings

1 cup macaroni uncooked
1 tbsp butter
1 tbsp flour
1 tsp salt
1/8 tsp pepper
1 cup milk
1/2 cup chicken broth
1 1/2 cup cooked chicken diced
1 cup corn
2 tbsp butter melted
1/2 cup bread crumbs

cook macaroni. Drain and set aside.

melt 1 tbsp butter. Stir in flour and seasoning. Gradually add in milk and chicken broth. Bring to a boiling point, stirring constantly until thickened.

Mix together the macaroni, white sauce, chicken and corn. Pour into a greased baking dish.

Stir bread crumbs into melted butter and sprinkle over casserole. bake at 350 for 45 minutes.

Monday, October 12, 2009


Generally Amish are not known for going to buy alcohol products, but that does not mean they do not use them. I know many amish that love to make there own wines. Trust me that many of them know how to make a very delicious wine and even hard ciders.

If you see a recipe with wines or any type of alcohol, do not be afraid to use them. Remember that if cook the wines, the alcohol with quickly evaporate. Just remember, If you test the drinks before cooking them, Please do not drive.

Have a great day.

Friday, October 9, 2009


I have noticed in a lot of Amish homes, that they have basic white flour. I know that the flour seems to work best in the cooking, I have experienced. I really like fried chicken, and that white flour, works the best. The best home cooked bread was bread that came right out of the oven. It was also made from white flour, and not from stone ground flour.

Don't be afraid to eat and buy foods that may not seem as natural. Just remember that Amish cooking is a style and not an exact food.

Sunday, October 4, 2009


This is a strong staple in a lot of amish jams and desserts. If you have any plans in growing your own foods for amish style foods, I would highly recommend this one. This plant is used in a lot of different pies, breads, and jams and jellies.

Y0u may not like this very much, because of the bitterness, but with the right ingredients you will get a lot of delicious foods. I am glad I really like it a lot.

I made a lot of friends, because I love this fruit. Or maybe I made a few enemies, because I took that last piece of pie. As I am digesting that pie, I can ask for forgiveness. smiles.

Wednesday, September 30, 2009

In season

I have noticed that when certain foods are in season, there will be a slew of your favorite foods available. Pumpkins are going into season, and there looks to be a lot of them. I am going to enjoy all the pieces of pumpking pie offered to me. I will also be looking for fresh pumpkin butter and pumpking bread.

It will not take you long to find out when your favorit stuff is available. You will get what you want at the peakness of it flavor. Just make sure you mark those events on the calander so you will not forget.

I know I will not be disappointed.

Sunday, September 27, 2009

The many uses of stale bread.

One way is to place the bread in an oven, an leave there until lightly brown. Butter them and serve with a meal.

You can even place creamed asparagus on top for a great lunch.

Another way to use stale bread is to toast slices of bread, spread with butter, pour 1 cup of hot milk on top wich has 1 beaten egg and pinch of salt.

Another great way is to stuff your turkey with the bread. Bread stuffing is one of my favorites.

Word of warning, make sure to check for mold first. You dont need food poisoning.

Saturday, September 26, 2009

Recipes to live by

Blend 1c. of love and 1/2 cup of kindness. Add alternatevly in small portions, 1 c. of appreciation and 3 c. of pleasant companionship, into which has been sifted 3 tsp. of deserving praise. Flavor wth 1 tsp. carefully choosen advice. Fold in 1 c. of cheerfullness to which has been added a pinch of sorrow. Pour with tender care into small clean hearts and bake until well matured. Turn out on the surface of society, humbly invoke God's blessing and it will serve all mankind.

"I like this recipes I have found in amish cookbooks.

Monday, September 21, 2009


Elephant Soup

1 elephant(not to old)
15 gallons brown gravy
10 lbs of pepper
12 lbs of salt
1 rabbit

Cut elephant int small bite-sized pieces. That should take about 4-6 months. Add salt and Pepper and cover with brown gravy. Place concotion in a very large oven and cook at 700 degrees for one week until tender.

This recipe will serve 3,800 to 4,500 persons. If more guests are expected, add the rabbit. Do that only if necessary, as most folks don't like a hare in their soup.

Now you can not tell the amish don't have a sense of humor.

Friday, September 18, 2009

Rivel soup

I have had this soup quite a few times. The only complanints I have heard about this soup, Is sometimes the rivels are too big. This really ruins the tast of the whole soup.

This is also not always on the menu in many restuarants. If you have the opportuinty to be at a place serving this soup. Do not miss out on the oportunity.

Tuesday, September 15, 2009

Stew meat

A lot of Amish don't make stew meat when they butcher. They make a meat called chump meat. This is a cross between stew meat and hamburger. Some people like it, and some detest the size of the meat.

There is nothing special about cooking the meat. The good thing it is in bite size chunks for smaller children. I would suggest getting some if you have a chance.

Friday, September 11, 2009


In keeping your food fresh, do Amish have the ability to keep their food fresh? Yes they do. There are some orders of the Amish that use electricity in there homes. If there is no electricity in their homes, there is three options.

First option, is that they rent electricity off those who have it. This is so there is a seperation from this wordly device. They usally keep the frig and freezer in a barn.

The next option is two use gas powered frigs. I never new they existed until I moved to Ohio.

The third option is the use a ice house. This is how we all used to do it. They collect the ice in the winter, so they will have ice through most of the summer.

I would not worry to much about the food you are eating if it is fresh enough.

Tuesday, September 8, 2009

Ground hog?

Back in montana we called them marmots or woodchucks, and looked at them as very big rats. Out in Ohio they breed like rabbits, and can be very distructive to a farmers field.

Not everyone who shoots the ground hogs eats them, but there is a few. They say they dont like the older ones, because they are tough and and hard to eat. They tend to like the young ones. They are tender and have a very sweet taste. The preference is to eat the meat in a stew.

Some day I will be brave enough to try the stew.

Wednesday, September 2, 2009

Young onions

I learned very quickly that a lot of people like to eat young onions. At first I quickly frowned on this, since I was familiar with eating fully grown onions. We all know how bitter these can be. The young onions are actually very sweet. This is a great treat, with getting a lot of vitamins.

Sunday, August 30, 2009

Bulk foods

There is not much to say about this. It is not necessarily a better way to buy food, But generaly it is a cheaper way to buy your food. When preparing your foods, You can just as easily buy a smaller package, than searching out for a bulk food store.

Tuesday, August 25, 2009

Canned foods

You will find that the amish can a lot of their food. This is the main way of preserving their food for the year. This gives their food a distinquishable taste. It also helps with faster preperation of meals.

The food that I was not used to being canned was meat. I know you can buy canned meats, but is was not something I would hardly buy, except for tuna fish. It is actually pretty good, and you should try it.

This is also a reason why some foods may tast different after you take it home. Have a great day.

Sunday, August 23, 2009


There is nothing special in the ingredients that Amish use in their cooking. There are quite a few Amish that are restricted in what they can make for an income. Some is because of the rules they follow, and some is because it cost so much to travel. This leads them to go to places like aldies and save a lot, quite a bit. There are also a lot of scratch and dent stores around our area. There is nothing wrong with the food except that the cans are dented, or that the food is from a different type of brand.

When you are trying to feed large families, This is about the only way you can afford to feed them. This in no way diminishes the food they eat. It all depends on the cook.

Saturday, August 22, 2009


We have been to several amish butchering, and noticed they did cut out any steaks. My wife noticed that right away and asked. There was no real reason, they did not cut out any steaks. The way they cooked did not leave much room for eating steak. I do know they eat their steak when they are out eating.

I do know that we will continue to have our steaks cut when we have a butchering.

Thursday, August 20, 2009

Are amish foods safe to eat.

It is like eating any other food that you eat. Just take a look at it and if it doesn't look right, dont eat it. There are some misconceptions that amish are really dirty. There are some that way. But I found that most families were very clean, and food care was very sanitary. I can not tell y0u to eat or not to eat. I will leave that up to you.

Sunday, August 16, 2009

Taste As You Go: Guest Posts#comment-14922086

Taste As You Go: Guest Posts#comment-14922086

salt cured pork

If you get any salt cured pork, ham , or bacon. I will have to make this suggestion. Make sure you spend the time and soak it in water. There is usually too much salt in these and you might think you are eating a salt brick. There might even take several soaking, depending on how much salt was used. When you do soak the meat, don't cut it up. This will make the meat too soggy. I could imagine that usually a overnight soaking will do the job.

Enjoy your fine piece of meat. It is usually very delicious.

Saturday, August 15, 2009

Basic information

There is a misconception of amish. I will try to give you my insights on what I have found out. The amish in general do there cooking to help with costs. This leads to some interesting ways to cooking, and tried and true ways of cooking.

Some of the styles of cooking also vary with regions. I should be able to come up with alot more recipes, once my selections are used up.

Some of the recipes might seem similar, and others will be a totaly new experience.

Wednesday, August 12, 2009

Just wanted to share the joy of food found in my area

I have lived in Amish country for 10 years now. My wife has lived here even longer. In that time we have accumulated a variety of recipes. Some of the recipes might be very similar, and others might be a completely new experience.

I am hope you will find a great use for these recipes.

Thank you.