I love making Amish recipes adapted to my own taste, here are some that are the originals.
These people know how to cook and keep it simple.
Bubbat
1 yeast cake
1 egg
1 1/2 cups milk
1 tablespoon salt
3 tablespoons granulated sugar
1 pound smoked sausage
Flour (enough to make a stiff dough - 3 1/2 to 4 cups)
Scald milk and then cool to lukewarm.
Add dissolved yeast and sugar.
Add beaten egg, salt and enough flour to make a soft dough that can barely be stirred with a spoon.
Let dough rise.
Pour into a greased 14 x 10 x 2-inch pan. Press 3-inch lengths of sausage into dough at 3-inch intervals. Let rise again. The dough will almost cover sausages.
Bake at 375 to 400 degrees F for approximately 45 minutes. Serve hot.
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Washday Casserole
3 pounds ground beef
2 cans cream of mushroom, celery or cream of onion soup
9 slices bacon
3 cups cooked spaghetti
3 onions, sliced
1 quart tomato juice
3 cups sliced potatoes
1 pound Cheddar cheese
3 cups sliced celery
Brown beef and onions; drain and pour into a casserole dish. Layer the potatoes, celery and spaghetti. Pour the cans of mushroom soup over the mixture.
Fry the bacon and cut into small pieces and put on top. Pour tomato juice over the bacon and then sprinkle the cheese over the top. Cover and bake at 350 degrees F for 1 1/2 hours.
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Homemade Bologna
3 pounds hamburger
3 tablespoons Morton's Tender Quick
1 cup water
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons Liquid Smoke
Mix well. Roll into 2 rolls. Wrap in plastic wrap; put in refrigerator 24 hours.
Put on greased pan. Bake 1 hour at 300 degrees F, turning meat once halfway through baking time.
These people know how to cook and keep it simple.
Bubbat
1 yeast cake
1 egg
1 1/2 cups milk
1 tablespoon salt
3 tablespoons granulated sugar
1 pound smoked sausage
Flour (enough to make a stiff dough - 3 1/2 to 4 cups)
Scald milk and then cool to lukewarm.
Add dissolved yeast and sugar.
Add beaten egg, salt and enough flour to make a soft dough that can barely be stirred with a spoon.
Let dough rise.
Pour into a greased 14 x 10 x 2-inch pan. Press 3-inch lengths of sausage into dough at 3-inch intervals. Let rise again. The dough will almost cover sausages.
Bake at 375 to 400 degrees F for approximately 45 minutes. Serve hot.
===========
Washday Casserole
3 pounds ground beef
2 cans cream of mushroom, celery or cream of onion soup
9 slices bacon
3 cups cooked spaghetti
3 onions, sliced
1 quart tomato juice
3 cups sliced potatoes
1 pound Cheddar cheese
3 cups sliced celery
Brown beef and onions; drain and pour into a casserole dish. Layer the potatoes, celery and spaghetti. Pour the cans of mushroom soup over the mixture.
Fry the bacon and cut into small pieces and put on top. Pour tomato juice over the bacon and then sprinkle the cheese over the top. Cover and bake at 350 degrees F for 1 1/2 hours.
=============
Homemade Bologna
3 pounds hamburger
3 tablespoons Morton's Tender Quick
1 cup water
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons Liquid Smoke
Mix well. Roll into 2 rolls. Wrap in plastic wrap; put in refrigerator 24 hours.
Put on greased pan. Bake 1 hour at 300 degrees F, turning meat once halfway through baking time.
