Wednesday, November 16, 2016

Amish Overnight Turkey Casserole Recipe

Amish Overnight Turkey Casserole
 Left-over turkey? Here's a great casserole recipe for using some of them up.
A wonderful meal for Sunday afternoon after church.
Be sure to invite company.
Image result

Ingredients:
2 cups cooked turkey, chopped
1/2 cup celery, diced
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
6 slices of bread
1 1/2 cups milk
3 eggs
1 can cream of mushroom soup
1 cup shredded cheddar cheese

Optional: I like to add broccoli to mine. You can mix it in with the turkey and mayo, or put the little broccoli flowers on top and cover with cheese.

Directions:
In a bowl, combine turkey, celery, green pepper, onion, mayonnaise, salt and pepper. Cube the bread and place half in a large greased casserole dish or 9x13 inch baking pan. Pour turkey mixture over the top and add remaining bread cubes.
In a bowl, mix milk, eggs and cream of mushroom soup and pour over top of casserole.
Let stand in refrigerator overnight. Top with cheese and bake uncovered at 350 degrees for one hour.

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Authentic Amish Buttermilk Pie Recipe


Authentic Amish Buttermilk Pie
A delicious, easy to make dessert. 

Ingredients
  • 9-inch deep dish pie crust can be frozen or make your own. (See recipe below.)
  • 2 eggs
  • 1 cup sugar
  • 3 Tbsp flour
  • 1-1/2 cups buttermilk
  • 1 tsp vanilla extract
  • 3 Tbsp butter, melted
  • 2 Tbsp sugar
  • 1/2 tsp cinnamon
Directions:
  • Preheat oven to 350ºF.
  • Whisk together eggs, 1 cup sugar, flour, buttermilk, vanilla and butter. 
  • Pour into pie crust.
  • Combine 2 Tbsp sugar and cinnamon. Sprinkle on top of pie.
  • Bake for 35 to 40 minutes. 
  • Remove from oven and cool completely. 
  • Sprinkle with powdered sugar.
  Refrigerate until ready to serve.

 Deep Dish Pie Crust Recipe
Ingredients
  • 1 12 cups flour
  • 14 teaspoon salt
  • 14 cup cold butter
  • 14 cup shortening
  • 4 -5 tablespoons cold water
  • 9 12 inches deep dish pie plate

Directions

  1. In food processor, pulse flour, salt butter and vegetable shortening until in large crumbs.
  2. Add cold water; pulse until mixture starts to form a ball. (Do not over mix).
  3. Shape dough into round disc.
  4. Cover with plastic wrap.
  5. Freeze for 10 minutes until easy to handle.
  6. Roll dough into 11 inch circle on floured surface.
  7. Fit dough into 9 1/2 inch deep dish pie plate.
  8. Turn edge under and flute.
  9. Pour in filling and bake at 350F for 40-50 minutes.


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