Sunday, January 31, 2016

Amish Homemade Pizza Casserole

Amish Pizza Casserole
Over the past couple of decades pizza has become increasingly popular among the Amish.  And if one is tired of pizza, the Amish are keen on its many variations: pizza casserole, pizza bread, English muffin pizza, and even pizza cookies (okay, that’s actually a sweet that just looks like a pizza).

Pizza casserole is basically pizza without the crust, and with noodles.  This is a photo as it goes into the oven (nope, this is not the Amish Cook’s house, she wouldn’t have electric range) before the cheese is melted:

Pizza Casserole
Makes 6 to 8 servings
8 ounces noodles, cooked
1 pound hamburger
1 cup diced onion
1 cup fresh sour cream
1 cup pizza sauce
1 cup cottage cheese
1 cup diced or shredded Colby cheese
Cook noodles until tender. Drain and place into 9-inch-by-13-inch baking
dish. Brown the hamburger in a skillet over medium heat.  Remove from heat and drain.
In order, layer hamburger, onion, sour cream, pizza sauce, cottage cheese
and Colby cheese on top of noodles. Do NOT stir.
Bake at 350 degrees for 50 minutes or until cheese on top is bubbly.

Friday, January 29, 2016

Take A Trip To Amish Country

Take A Trip To Amish Country

Make Yourself At Home With The AmishAmish Buggy Ride
Explore the unique culture of the Amish with a trip to Holmes County, Ohio, home of the world’s largest Amish community. Enjoy beautiful scenery, visit an Amish farm, savor homemade foods and listen for the clip-clop of a buggy.
Shop for handmade quilts, artwork and furniture in Millersburg, Berlin or Walnut Creek.
Whether you shop for local Amish-made goods and furniture, stay overnight at a quaint bed and breakfast tucked under an authentic Amish quilt, stop by local roadside stands set up by the Amish to sell excess farm produce, or explore the scenic countryside on a horse & buggy tour, a visit to Amish country can be a rewarding and fascinating experience. 

Looking to go to Pennsylvania, Indiana or other Amish communities? We are working on building trip tips for those areas, too.
Visit Amish CountryAmish Pony Cart
Peaceful and relaxing trips to Amish Country are a special family treat.  

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Sunday, January 24, 2016

Amish Book of Cast Iron Cooking

 Amish Book of Cast Iron Cooking
cast iron recipes

 You won’t find many modern conveniences in an Amish kitchen but what you will find is a place where family gathers for hearty meals and shared time together without electric appliances and gadgets.

You will see aluminum and steel pots and pans, but you will also see plenty of cast iron.

The Amish are praised for their amazing cooking. Amish style restaurants are popular and folks often drive long distances just to enjoy their food. Much of their cooking revolves around cast iron cookware. The pots and pans are versatile and well crafted. Amish practicality justifies buying items that are long lasting and multi-functional.

Cast iron is the perfect fit for the Amish kitchen and for yours, too. Here is your guide to caring for and cooking with cast iron cookware. There are also many traditional Amish recipes that rely on cast iron for their delicious flavor. Enjoy!


Amish cooking

Thursday, January 14, 2016

Authentic Amish Sausage and Lentil Soup

Authentic Amish Sausage and Lentil Soup

 "Them that works hard, eats hearty."Amish saying.

Nothing warms the belly like a hot, hearty soup after a long winter day working in the cold. Soups are a traditional part of Amish cooking and the Pennsylvania Dutch housewife can apparently soup out of anything. If she has only milk and flour she can still make rivel soup. However, most of their soups are sturdier dishes, hearty enough to serve as the major portion of the evening meal.

Sausage and Lentil Soup

sausage and lentil soupYield: 8 servings
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes


  • 1 pound lentils
  • 3 tablespoons olive oil
  • 1 lb ground Italian sausage (You can also use ground Italian turkey sausage)
  • 1 cup diced onion (about 1 large)
  • 1 ½ cups diced celery (about 4 stalks)
  • 1 ½ cups diced carrots (about 3-2 large)
  • 1 ½ cup diced zucchini (about 1 small)
  • 1 tablespoon minced garlic (2 large cloves)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 6 cups chicken broth
  • 2 (14 1/2 ounce) cans diced tomatoes, undrained
  • Grated Parmesan
  • Fresh parsley


1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
2. In a large stockpot over medium heat, heat the olive oil and add in the Italian sausage. Brown the sausage until it is cooked through.
3. Add in the onions, celery, carrots, zucchini, garlic, herbs and spices, cook for about 15 minutes, stirring often.
4. Add the chicken stock, canned tomatoes, and drained lentils, cover, and bring to a boil.
5. Reduce the heat to low and simmer uncovered for 1 ½ hours, or until the lentils are cooked through and tender, stirring occasionally. Add water as needed to adjust the consistency of the soup. We tend to prefer ours a little on the thick side, so I add in about 3 cups half way through the cook time.
6. Check the seasonings – add more salt and pepper to taste. Serve sprinkled with grated Parmesan and fresh parsley.

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Amish "In A Hurry" Chicken and Dumplings

Amish "In A Hurry" Chicken and Dumplings

Need a hot meal in a hurry?

 This quick recipe creates a filling meal for 8 in only half an hour.


Amish recipe

  • 4 cup chicken broth
  • 1 cup water
  • 2 Tbsp unsalted butter
  • 2 tsp poultry seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • ½ tsp black pepper
  • 1 lb boneless, skinless chicken breast
  • 1 cup all-purpose flour
  • 3 cup milk
  • 2 cup fresh or frozen peas and carrots


  • 2 cup flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 Tbsp butter (softened)
  • 1 cup milk


  1. In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.
  2. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.
  3. Whisk together flour and milk. Slowly pour the mixture into broth, stirring constantly. Add fresh or frozen vegetables. Cover.
  4. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

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Friday, January 8, 2016

Amish Bean Soup Recipe For After Church Meals


The Amish have church every other Sunday. Afterwards, they always have a meal. Most often that meal is soup, ham, peanut butter and home-baked bread.

This soup is a popular one for these meals.

Amish bean soup
A thick, delicious Amish bean soup popular during the cold winter.

  • 1 1/4 cup dried navy beans
  • 5 cups water
  • 1 teaspoon molasses
  • 1/2 cup salt pork, cut into 1/4 inch cubes
  • 1/3 cup finely chopped celery leaves
  • 1/2 teaspoon salt
  • 3 slices of bacon, cut into 1/4-1/2 inch pieces
  • 1/4 cup chopped onion
  • 1/2 cup cooked carrots, diced
  • 2 cups milk
  • Salt to taste
  • Rinse the beans well and remove any foreign debris.  
  • Place the beans in 4 or 5 quart saucepan or Dutch oven.  
  • Add the water and bring it to a boil.  Remove the pot from heat and let it stand covered for 2 to 24 hours.  (The longer the beans soak, the softer the finished beans and the thicker the broth.)
  • Add the molasses, salt pork, celery leaves, and 1/2 teaspoon salt.  Cover the pot and simmer 2 hours or until the beans are tender. Shake the pan or stir occasionally to prevent sticking.
  • Cook the bacon and onion in a small skillet until the bacon is lightly browned. Mash the beans slightly. 
  • Add the bacon, onion, carrots, and milk to the beans.  Add more salt to taste.  
  • Cover and simmer the soup 10 minutes longer.  
  • The soup is then ready to serve or can be cooked longer to desired consistency.
Yield:  about 2 quarts of soup

Thursday, January 7, 2016

Amish Rivel Soup Recipe

Rivels are like little doughy dumplings and they are a staple of old Amish cooks recipe repertoire.  I had the pleasure of meeting Gloria Yoder who owns the popular Mrs. Yoder’s Kitchen in Mount Hope, Ohio.  She explained that rivel soup gained popularity among the Amish during the Great Depression (Amish families were hit just as hard as others during that tough time) because it was made of ingredients that even the most bare pantries usually had stocked.  The Great Depression mentality of using everything carries over to Mrs. Yoder’s awesome menu, for instance the leftover chicken at days’ end is in the next day’s chicken enchiladas.  . Amish rivvel soup
This is a picture of their rivel soup, and it was a good, hearty, steamy soup, perfect for a cold day.

Here is the original Amish Cook’s recipe for rivel soup.
  • 8 cups of chicken broth
  • 1 onion, diced
  • 2 Tbsp dried parsley
  • 2 cups flour
  • 1 tsp salt
  • 2 eggs, beaten
  • 2 cans corn
  • 2 cups chicken, cooked, and diced (this is optional)
  • Bring the broth to a boil.
In a bowl, mix flour, salt and eggs until you have a crummy mixture (not smooth, it wíll make crumbs). Rub mixture between your fingers over the broth dropping small amounts in. These are called rivels. They should not be big, that is a dumpling. Maybe pea size.
Add corn and cook about 10 – 15 minutes.