The Authentic Amish Cookbook
By Norman Miller and Marlena Miller
5/5
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About this ebook
Now you can enjoy genuine Amish recipes from the Amish themselves. From the members of the Evart, Michigan, Amish community comes this collection of 450 family favorites, including...
- salads and dressings (24-Hour Potato Salad, Italian Macaroni Salad, Overnight Fruit Salad)
- meats and main dishes (Honey-Mustard Baked Chicken, No-Fuss Lasagna, Taco Quiche)
- desserts (Apple Cream Cheese Pie, Rhubarb Torte, Raspberry Swirl)
Several miscellaneous recipes (jerky, play dough, finger paint...) and large-quantity recipes (for wedding receptions and other large events) are followed by many healthy recipes for folks who are watching their diet. A generous collection of tips and hints provides extra help in making your duties in the kitchen and throughout your home flow smoothly.
With popular Amish hymns and inspirational thoughts sprinkled throughout, The Authentic Amish Cookbook provides everything you need to enjoy your meal preparation and to bless your family and friends with table times they'll never forget.
Norman Miller
Norman and Marlena Miller are the founders of Ridgeway Books and Publishing and find satisfaction in serving the Lord through creating and distributing Christian books. They are members of the New Order Amish Church and have two children gracing their home.
Read more from Norman Miller
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Reviews for The Authentic Amish Cookbook
4 ratings2 reviews
- Rating: 5 out of 5 stars5/5The Authentic Amish Cookbook by Norman and Marlena Miller - my reviewI can't wait to try some of these YUMMY recipes in the The Authentic Amish Cookbook by Norman and Marlena Miller. It is full of family favorites of the Amish in Evart, Michigan.With recipes for Caramel Pie, Pear Pie, Pineapple Pie, Shoo-Fly Pie, and Apple Cake, along with so many more wonderful sounding desserts to fill your sweet tooth. A Cheese Soup that sounds so goo-ood for these cold days! Recipes to make your own bologna even (my husband's favorite). There are recipes for canning and freezing, a section for cooking for crowds, one for weight watchers. Collections of lots of helpful tips which will come in handy.With popular hymns, scripture, and inspirational thoughts throughout this book it has everything you need to bless you and your family as you fix your meals or plan a get-together. The recipes for friendship and life, along with the garden for a mother were actually some of my favorites.I have so many of these recipes highlighted to go back and try out, just don't know which I want to try first, they all sound so good!I received an ARC (advanced readers copy) from Harvest House Publishers and NetGallery in exchange for my honest review rather it be good or bad. Thank you.
- Rating: 5 out of 5 stars5/5The Authentic Amish CookbookNorman and Marlena Miller, CompilersBook Summary: Now you can enjoy genuine Amish recipes from the Amish themselves. From the members of the Evart, Michigan, Amish community comes this collection of 450 family favorites, including… salads and dressings (24-Hour Potato Salad, Italian Macaroni Salad)meats and main dishes (Honey-Mustard Baked Chicken, No-Fuss Lasagna, Taco Quiche)desserts (Apple Cream Cheese Pie, Rhubarb Torte, Raspberry Swirl) Several miscellaneous recipes (jerky, play dough, finger paint…) and large-quantity recipes (for wedding receptions and other large events) are followed by many healthy recipes for folks who are watching their diet. A generous collection of tips and hints provides extra help in making your duties in the kitchen and throughout your home flow smoothly. With popular Amish hymns and inspirational thoughts sprinkled throughout, The Authentic Amish Cookbook provides everything you need to enjoy your meal preparation and to bless your family and friends with table times they’ll never forget.Review: Loved the bits of wisdom! That was what made it special. To hear about the little details of the Amish Life was fun. There were plenty of recipes and many of them were unique like making cottage cheese. These are the gems that make a cookbook worth having. I believe that it is similar to other Amish and Mennonite cookbooks. The reason that I try to buy them and use when I am looking for unique things. Truly glad that I got to read and have the recipes to go through. I love cookbooks because they are idea generators for meals and deserts. I would like to thank Net Galley and Harvest House Publishing for allowing me to read and review this book in return for a free copy and I was never asked to write a favorable review by anyone.
Book preview
The Authentic Amish Cookbook - Norman Miller
46565
Appetizers and Beverages
What a Friend We Have in Jesus
There is a friend that sticketh closer than a brother. —Proverbs 18:24
Joseph M. Scriven, 1819-1886
Charles C. Converse, 1832-1918
Fruit Slush (1)
1½ to 2 c. sugar
3 c. hot water
6 oz. frozen orange juice concentrate
3 ripe bananas
20-oz. can crushed pineapple
Mix sugar and water; let cool. Add orange juice and 1 can water. Crush 3 ripe bananas and add this and the pineapple plus its juice. Freeze until hard. Delicious!
Mrs. James (Rosanna) Miller
Fruit Dip
8 oz. cream cheese
1 c. marshmallow creme
12 oz. Cool Whip
Mix until smooth. Serve with fresh fruit.
Mrs. Steve (Edith) Engbretson
Crockpot Chip Dip
1 to 1½ lb. hamburger (may add some refried beans)
1 onion
salt and pepper to taste
8 oz. taco sauce or salsa
1 can mushroom soup
1 can tomato soup
1 tsp. chili powder
1 tsp. Worcestershire sauce
½ tsp. garlic powder
1 to 1½ lb. Velveeta cheese
Brown hamburger; add rest of ingredients and heat until cheese is melted. Dip tortilla chips. Very delicious! Serves 20.
Miriam Hershberger
I hope my children look back on today,
And see a mom who had time to play.
There will be years for cleaning and cooking,
For children grow up while we’re not looking.
. . .
Little things can often be the biggest things in someone’s day.
Taco Dip
2 8-oz. pkg. cream cheese
1 pint container onion chip dip
1 lb. browned hamburger mixed with ½ pkg. taco seasoning mix
green peppers, chopped
mushrooms, drained
mild cheddar cheese
Mix cream cheese and onion dip and spread in 9 x 13-inch pan. Spread hamburger/taco seasoning mix on top of cream cheese mixture and top with green peppers, mushrooms, and cheese. Warm to desired warmth at 250°. Serve with taco chips. Serves 12.
Mrs. Jr. (Esther) Wengerd
Chip and Vegetable Dip
1⅓ c. mayonnaise
2 rounded T. sour cream
onion powder, garlic powder, and onion salt to taste
1 8-oz. pkg. cream cheese
Blend together.
Mrs. Dewayne (Edna Sue) Miller
Ham Roll-Ups
12 oz. cream cheese, softened
1 c. shredded carrots
4 tsp. dill weed
2 tsp. celery flakes
1 lb. fully cooked, thinly sliced ham
In a bowl, combine the cream cheese, carrots, dill weed, and celery flakes. Spread about 2 T. on each slice of ham. Roll up tightly and wrap in plastic wrap. Refrigerate overnight. Slice into 1-inch pieces. Yields 6-7 dozen.
Mrs. Omer (Martha) Miller
Faith never knows where it is being led, it knows and loves the One who is leading. It is a life of faith, not of intelligence and reason, but a life of knowing who is making me go.
Oswald Chambers
Sweet Potato Bonbons
3 lb. sweet potatoes, peeled and cooked
¼ c. margarine
½ c. brown sugar, firmly packed
1 tsp. salt
½ tsp. grated orange rind
6 marshmallows, halved
⅓ c. melted margarine
4 c. cornflakes, crushed
12 pecan halves
Mash sweet potatoes until light and fluffy. Beat in ¼ c. margarine, brown sugar, salt, and orange rind. Let cool. Divide into 12 portions. Press potatoes around each marshmallow half, being careful to keep marshmallow in center. Shape into ovals. Coat with ⅓ c. melted margarine. Roll in crushed cornflakes. Top with pecan halves and place on lightly greased baking sheet. Bake in very hot oven at 450° for 7-8 minutes. Serves 6-8.
Mrs. Ben (Keturah) Troyer
Orange Shakes
1 6-oz. can frozen orange juice concentrate
½ c. sugar
1 tsp. vanilla
1 c. milk
1 c. water
8 to 10 ice cubes
Blend in blender until thick and slushy. Serves 4.
Kathryn Mary Kauffman
Ice Slush
2 3-oz. pkg. Jell-O (cherry, orange, lemon, or lime)
2 c. sugar
1 qt. boiling water
2 c. cold water
46 oz. pineapple juice
Dissolve Jell-O and sugar in boiling water. Then add cold water and pineapple juice. Freeze. Fill glass ¾ full of slush, then fill up with 7UP. Makes a 5-qt. ice-cream pail almost full. Refreshing in 90° weather.
Mrs. Orlie (Mary) Troyer
Love begins when another person’s needs become more important than your own.
Slush Drink
6 oz. Jell-O, any kind
2 c. sugar
6 c. boiling water
46 oz. pineapple juice
6 c. cold water
Dissolve Jell-O and sugar in boiling water; add rest of ingredients and freeze, stirring occasionally. Should be slushy. Serve with Sprite or 7UP. Very refreshing!
Deborah Slabaugh
Spiced Cranberry Tea
1 c. sugar
24 whole cloves
6 oz. cinnamon Red Hots
12 oz. frozen pineapple juice concentrate
12 oz. frozen lemonade concentrate
12 oz. frozen orange juice concentrate
4 c. water
1½ qt. cranberry juice cocktail
stick cinnamon
Boil sugar, water, cloves, and Red Hots until Red Hots dissolve. Add frozen juices and cranberry juice. Now add water equal to the juices, and a 6-inch piece of stick cinnamon. Heat to simmering gently and simmer 5 minutes Remove cloves and cinnamon after it’s spicy enough for you. Serve hot on a cold winter day. This is a delicious drink that tastes as good as it smells.
Mrs. Stephen (Amelia) Miller
Punch
5 pkg. cherry Kool-Aid
5 pkg. strawberry Kool-Aid
5 12-oz. cans frozen orange juice
5 12-oz. cans frozen lemon juice
30 oz. 7UP
10 c. sugar
4 gal. water
Add ice and enjoy.
Mrs. Dewayne (Edna Sue) Miller
Abundant living: Think deeply, speak gently, laugh often, work hard, give freely, pay promptly, pray earnestly, and be kind.
Root Beer
2 c. sugar
4½ tsp. root beer extract
½ tsp. yeast, dissolved in warm water
Place ingredients in gallon jar and fill with lukewarm water. Let stand in a warm place for 12 hours, then refrigerate. Don’t turn lid on too tightly.
Ruth Maria Herschberger
Hot Chocolate
¼ c. brown sugar
1 T. cocoa
⅓ c. water
4 c. milk
1 tsp. maple syrup or maple flavoring
8 to 10 large marshmallows
Cook sugar and cocoa with water; let bubble for a few minutes, then add milk, marshmallows, and syrup. Cook until marshmallows are melted.
Keturah Engbretson
Maple Hot Chocolate
¼ c. sugar
1 T. baking cocoa
⅛ tsp. salt
¼ c. hot water
1 T. butter or margarine
4 c. milk
1 tsp. maple flavoring
1 tsp. vanilla extract
12 large marshmallows
In a large saucepan, combine sugar, cocoa, and salt. Stir in hot water and butter; bring to a boil. Add the milk, maple flavoring, vanilla, and 8 marshmallows. Heat through, stirring occasionally, until marshmallows are melted. Ladle into mugs and top each with a marshmallow. Serves 4.
Mrs. Norman (Marlena) Miller
Nature forms us
Sin deforms us
School informs us
Christ transforms us
Chocolate Syrup
4 c. brown sugar (scant)
2 c. cocoa
½ c. corn syrup
4 c. white sugar
2 c. water
¼ c. vanilla
Mix all ingredients except vanilla in a 6-quart kettle until all is blended. Add 2 more cups of water and stir again. Bring to a boil and boil for 5 minutes (it is very likely to boil over). Add vanilla. If not canned, put cover on until cool or a crust will form over the top. This will keep from September to April (school months) if put boiling hot into jars and sealed. Yields approximately 3 quarts.
Mrs. Leroy (Viola) Mast
Salads and Salad Dressings
Precious Memories
J.B.F. Wright, b. 1877
J.B.F. Wright, b. 1877
Apple Salad Dressing (1)
1 c. sugar
1 egg
2 T. flour
1 T. vinegar
1 T. margarine
1 c. water
pinch of salt
Mix sugar, flour, and egg in small saucepan. Stir in water and add margarine. Boil until slightly thickened, then add vinegar and salt. Cool before pouring over apples. Raisins, marshmallows, nuts, cheese, grapes, and/or pineapple may be added if you have them on hand. Store any remaining dressing in covered jar in refrigerator.
Mrs. Marcus (Mary) Gingerich
Marjorie Mast
Apple Salad Dressing (2)
1 c. water
½ c. sugar
2 T. flour
1 egg
1 tsp. vanilla
1 tsp. vinegar
½ tsp. lemon juice (optional)
Bring water to boiling point. Beat egg, sugar, and flour together to form a smooth paste. Stir into boiling water and cook 1 to 2 minutes. Remove from heat and add vinegar, vanilla, and lemon juice if desired. Chill. Pour over apples, pineapple, nuts, or fresh fruit of your choice like bananas, grapes, or oranges.
Mrs. Noah (Fannie) Yoder
Thank God for dirty dishes,
They have a tale to tell;
While other folks go hungry,
We’re eating very well.
With home and happiness,
We shouldn’t want to fuss;
For by this stack of evidence,
God’s very good to us.
Apple Salad Dressing (3)
2 c. sugar
2 eggs
2 heaping T. flour
2 scant tsp. vinegar
2 c. water
½ tsp. salt
Beat eggs and stir in sugar, flour, and salt. Then add water and vinegar. Cook until thickened. Then add 1 T. butter and 2 T. vanilla when it’s cooked. Pour over apples, celery, nuts, cheese, pineapple, and raisins or grapes. Oranges or canned fruit may also be used.
Mrs. Alva (Elnora) Hochstetler
Fruit Salad
1 qt. fruit juice or water
2 eggs
2 c. sugar
5 T. flour
1 tsp. vanilla
2 T. vinegar
2 T. butter
Heat 3 c. of the fruit juice, vinegar, and butter. Stir together sugar and flour and beat in eggs. Stir in reserved cup of the juice; beat. Add to hot fruit juice along with vanilla and stir until thick. Cool. Pour over chopped apples, sliced grapes, pineapple, mini marshmallows, raisins, etc. Mix. I use red and yellow apples and leave them unpeeled for color and fiber.
Beth Ann Yoder
God’s Good Gifts
God’s mercies are new every morning,
God’s grace is born fresh with the day.
God’s good gifts are all freely given,
To use every step of the way.
God’s peace is deep, quiet, and constant,
Eternal as heaven above.
May you always know as through life you go,
The good gifts that God sends in love.
Overnight Fruit Salad
3 eggs, beaten
¼ c. sugar
¼ c. vinegar
2 T. butter or margarine
2 c. green grapes
2 c. miniature marshmallows
2 medium, firm bananas, sliced
1 20-oz. can pineapple chunks, drained
1 15-oz. can mandarin oranges, drained
2 c. whipping cream, whipped
½ c. chopped pecans
In a double boiler over medium heat, cook and stir eggs, sugar, and vinegar until mixture is thickened and reaches 160°. Remove from heat; stir in butter. Cool. In a large serving bowl, combine grapes, marshmallows, pineapple, oranges, and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans. Serves 12-16.
Mrs. Jerome (Rose) Graber
Sunshine Salad
1st layer:
2 3-oz. boxes lemon Jell-O dissolved in 4 c. water. When starting to jell, add 1 can crushed pineapple, drained. Save juice.
2nd layer:
1 8-oz. pkg. cream cheese
1 12-oz. container Cool Whip
Mix until smooth; put on first layer after it sets.
3rd layer:
To juice of pineapple add 1 c. sugar and water to make 1½ c. Stir in 3 T. flour, 3 egg yolks, and pinch of salt. Cook until smooth; cool. Put on top.
Put in 9 x 13-inch pan. Refrigerate and serve. Serves 12.
Ruth Wengerd
God grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference.
Reinhold Niebuhr
. . .
Daily prayers lessen daily cares.
Creamy Golden Salad
2 c. boiling water
1 6-oz. pkg. lemon Jell-O
1 c. miniature marshmallows
8 oz. cream cheese
2 c. Cool Whip
1 20-oz. can crushed pineapple, drained
Dissolve Jell-O in water. Add marshmallows and cream cheese. Beat well with beater. Add Cool Whip and pineapple. Pour into 2-qt. Jell-O mold. Refrigerate until set.
Mrs. Omer (Martha) Miller
Buttermilk Salad
2 small pkg. cherry Jell-O
1 can pineapple
2 c. buttermilk
4 c. whipped cream
½ c. nuts (optional)
Heat pineapple juice and dissolve Jell-O in it. Add rest of ingredients; cool until set.
Mrs. John (Fannie) Miller
Hidden Pear Salad
1 16-oz. can pears, liquid drained and reserved
1 3-oz. pkg. lime flavored Jell-O
1 3-oz. pkg. cream cheese, softened
¼ tsp. lemon juice
1 8-oz. container Cool Whip
In a saucepan, bring pear liquid to a boil. Stir in gelatin until dissolved. Remove from heat and cool at room temperature until syrupy. Meanwhile puree pears in a blender. In a mixing bowl, beat cream cheese and lemon juice until fluffy and smooth. Add pureed pears and mix well. Fold Cool Whip into pear mixture. Fold in cooled gelatin. Pour into an oiled 4½-c. mold; chill overnight. Just before serving, unmold salad onto a plate. Serves 6-8.
Mrs. Jerome (Rose) Graber
A duty dodged is like a debt unpaid; it is only deferred, and we must come back and settle the account at last.
Joseph F. Newton
Pear Salad
1 qt. canned pears, drained
2 c. boiling water
6 oz. lime Jell-O
8 oz. cream cheese
1 c. miniature marshmallows
8 oz. frozen whipped topping
Pour boiling water over Jell-O. Stir until dissolved. Blend pears in Salsa Master or food processor until smooth. Add marshmallows to Jell-O. Add cream cheese, pears, and whipped topping. Beat well with beater. Pour into serving bowl.
Mrs. Omer (Martha) Miller
Triple Orange Salad
1 box orange Jell-O
1 box instant vanilla pudding
1 box tapioca pudding
2½ c. water
1 can mandarin oranges, drained
2 c. Cool Whip
Bring Jell-O, puddings, and water to a full boil, then take from heat and cool. Add mandarin oranges and Cool Whip.
Mrs. John (Carolyn) Otto
Jazzy Gelatin
1 6-oz. pkg. orange gelatin
2 c. boiling water
1 c. ice cubes
1 15-oz. can mandarin oranges, drained
1 8-oz. can unsweetened crushed pineapple, undrained
1 6-oz. can frozen orange juice concentrate, thawed
green grapes and fresh mint for center, optional
In a bowl, dissolve gelatin in boiling water. Add ice cubes, oranges, pineapple, and orange juice concentrate. Pour into a 6-cup ring mold coated with nonstick cooking spray. Refrigerate overnight or