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Mar 8, 2010

Authentic Amish and Mennonite Recipes




With this cookbook, you could:






•Cook the way your family will enjoy

•Cook in a super-quick time that will have you producing dishes off your finger tips

•Cook in a way that saves you a lot of money

•Cook very nutritious food for your family.
 
 
 
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1-Hour Casserole Sausage

Ingredients






•1 pkg. sausage
•6 potatoes

•1 large can French style green beans



Methods/steps

1.Cut sausage in bite-size pieces and place in 13 x 9 baking dish. Peel and cube potatoes and place on top of sausage. Pour green beans with liquid over sausage and potatoes. Season to taste with salt and pepper. Cover with foil and bake at 350 degrees for 1 hour.

1 Cup of Coffee Pork Roast

Ingredients


3 lb. pork roast, trimmed of fat

1 tbsp. vegetable oil

1/4 cup soy sauce

1 cup coffee

2 bay leaves

1 clove garlic, minced

1/2 tsp. oregano

2 onions, sliced

Additional coffee and soy sauce as needed





Methods/steps

1.Preheat oven to 300 degrees.

2.Heat oil in large skillet over high heat, and then sear meat on both sides. In a large roasting pan, combine one onion and remaining ingredients. Transfer browned meat to roasting pan and top with second onion.

3.Cover and bake 3 1/2 to 4 hours. Baste every hour with juices. If liquid begins to boil away, add more coffee or soy sauce as needed. Use pan juices to make gravy. Use no salt.

Easy Pan Fried Pork Chops

Easy Pan Fried Pork Chops




Ingredients


2 butterflied pork chops or sliced pork loin

3T olive oil

1T Old Bay Seasoning

1T Garlic Powder

1/4 C Flour

Salt & Pepper to taste

1/2 C Red or White wine

[Mushrooms or capers optional]



Directions

Put 2 tablespoons of olive oil in a medium high heat skillet. Slather

meat with olive oil. Sprinkle 1 tablespoon garlic powder and 1

tablespoon old bay into flour. Add salt and pepper to meat. Drag meat

slices through flour mixture on both sides. When olive oil is hot,

place meat in skillet. Brown both sides of chops (3-4 minutes each

side) Add white or red wine to pan, reduce heat to simmer. This will

make a lovely pork chop dinner with a light sauce. You can add

mushrooms while browning the meat for extra flavor or capers. Serve

with a side of rice or steamed veggies and a fresh salad.

Cheddar Cheese Drop Biscuits

Cheddar Cheese Drop Biscuits




2 c. buttermilk baking mix, such as Bisquick

1 c. grated sharp Cheddar cheese

1/8 tsp. cayenne

1 c. milk



Preheat oven to 425 F. In a lg. bowl, stir baking mix w/cheese & cayenne to

mix well. Add milk & stir until dough comes together. Drop by rounded tbsp.

onto a lightly greased baking sheet about 1" apart to make 12 biscuits.

Flatten tops slightly. Bake 12 to 14 mins., until biscuits are a rich golden

brown. Serve hot.

4 to 6 servings.

Outback Steakhouse Tiger Dill Sauce

Outback Steakhouse Tiger Dill Sauce




2/3 c. sour cream

1/4 c. real mayonnaise

3 tsp. prepared horseradish

3/4 tsp. sugar

1/4 tsp. dill weed



Blend all ingredients together well. Refrigerate, tightly covered, overnight

to develop flavors. Serve with any beef dish.

Quick and Easy Fresh Fruit Butter

Quick and Easy Fresh Fruit Butter




1 stick unsalted butter, room temperature

1 cup powdered sugar

1 to 2 cups fruit or berries, cut up



In food processor, process butter and sugar until well blended. Add fruit

and process until well blended. Wonderful served with pancakes, waffles,

French toast, scones, etc. Keeps in refrigerator for about 1 week. Freezes

well. Use margarine containers to freeze. If frozen, let stand and room

temperature for 2 hours before serving

Brunch Berry Pizza

Brunch Berry Pizza




1 cup flour

1/4 cup confectioners' sugar

1/2 cup cold butter or margarine

1/2 cup chopped pecans

1 package (8z) cream cheese, softened

1 egg

1/3 cup sugar

Topping:

1-3/4 cups frozen mixed berries, thawed

1/2 cup sugar

2 tbl. cornstarch

1/4 cup water

2-1/2 cups fresh strawberries, sliced

2 cups fresh blackberries

2 cups fresh raspberries

1 cup fresh blueberries



In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12" pizza pan. Bake at 350�F. for 12-14 minutes or until crust is set and edges are lightly browned.

Meanwhile, in a mixing bowl, beat cream cheese, egg and sugar until smooth. Spread over crust. Bake 8-10 minutes longer or until set. Cool to room temperature.

For topping, process mixed berries and sugar in a blender or food processor until blended.

In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Set saucepan in ice water for 15 minutes, stirring several times.

Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing. Yield: 10-12 servings.

Breakfast Pocket Sandwiches

Breakfast Pocket Sandwiches




Ingredients:

1 medium Onion, chopped

1 small Green bell pepper, chopped

2 tablespoons Margarine or butter

6 Eggs

1/2 cup Chopped fully cooked smoked Ham or canned chunk ham

1 Jars (2 ounce size) diced pimiento, Drained

1/4 teaspoon Salt

1/8 teaspoon Pepper

3 pita Breads (6-inch diameter)



Directions:

Cook and stir onion and bell pepper in margarine in 10-inch skillet over

medium heat until onion is softened. Beat eggs slightly. Stir in ham,

pimiento, salt and pepper. Pour egg mixture into skillet. Cook over low

heat, gently lifting cooked portions with spatula so that thin uncooked

portion can flow to bottom. Avoid constant stirring.

Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.

Cut pita breads in half. Divide egg mixture among pita breads.

Makes 6

CRANBERRY ICE

CRANBERRY ICE




1 pkg. cranberries

1 c. sugar

1 pt. ginger ale

4 c. water

pinch of salt



Combine cranberries and water in large saucepan. Cook

until berries are done. Run through a sieve, mashing berries.

Add sugar and salt. Cool and add ginger ale. Mix well. Put

in freezer and freeze to soft mush. Stir while freezing. If

frozen too long, put in blender before serving.

POTATO BREAD

POTATO BREAD




1 med. potato, peeled and diced

2 pkgs. dry yeast

2 tbsp. butter or margarine

2 tbsp. sugar

2 tbsp. salt

1 c. milk

5 1/2 to 6 c. all-purpose flour



Cook potato in a small amount of boiling water 10 to 15 minutes or until

tender; drain and reserve liquid. Mash potato, and measure 3/4 cup; set

aside. Add enough water to reserved liquid to make 1 cup; cool to 105 to

115 degrees. Dissolve yeast in potato liquid in a large mixing bowl. Add

butter and stir well. Stir in sugar, salt, milk, mashed potatoes, and 1 cup

flour. Gradually stir in enough of the remaining flour to make a stiff

dough. Turn dough out onto a floured surface and knead until smooth and

elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to

grease top. Cover and let rise in a warm place (85 degrees) free from

drafts, 1 hour or until doubled in bulk. Punch dough down, and divide in

half. Shape each half into a loaf. Place in two well-greased 8 x 4 x 3

inch loaf pans. Cover and let rise in a warm place (85 degrees), free from

drafts. Bake at 375 degrees for 25 minutes or until loaves sound hollow

when tapped. Yield 2 loaves.