Brown Butter
For each four servings of vegetables, melt 1/2 cup butter slowly. Allow it to brown until it is almost black. Pour over vegetables.
Boiled Apple Dumplings
2 cups self-rising flour
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1 cup diced apples
2 (46 fluid ounce) cans apple juice
1 tablespoon cornstarch
In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring until smooth. Stir in diced apple. Pour all the apple juice into a 4-quart pot with a tight fitting lid. Bring to a boil over medium heat. Drop diced apple mixture by soup-spoonsful into boiling juice. Cover and let boil 20 minutes. Do not remove lid during cooking.
After 20 minutes, remove dumplings from pan; set aside. Stir cornstarch into remaining apple juice in pot and cook until thickened. Serve over dumplings. Makes 8 dumplings.
Baked Chicken
1/2 cup all-purpose flour
2 teaspoons paprika
1 teaspoon pepper
1/4 teaspoon dry mustard
3 teaspoons salt
1 cut-up broiler or young chicken
1/4 pound butter
Preheat oven to 350 degrees F.
Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture.
Melt the butter in a 13 x 9-inch baking pan. Place the chicken parts in the pan, but do not crowd them. Bake the chicken for 1 1/2 to 2 hours or until done.
Amish Noodles
3 eggs
About 2 cups all-purpose flour
1/2 teaspoon salt
Beat 3 eggs until frothy. Add flour and stir until of dough texture. Knead until smooth. Turn into floured cutting board. Roll dough, turning often until thin. Let noodle dough dry for 45 minutes. Turn dough and dry 1/2 hour.
Cut into noodles size. Drop into boiling beef or chicken stock, reduce heat and cook at rolling boil about 20 minutes. Season to taste.
Amish Meat Balls
1 pound ground beef
1/2 pound ground pork
1/2 cup chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 egg
1/2 cup milk
Mix all ingredients. Shape into balls the size of walnuts. Brown in 1/4 cup vegetable oil. Remove meat balls and make gravy. Return meatballs to gravy. Cook 15 to 20 minutes.
Makes 6 to 8 servings.
Meat Ball Gravy
Stir 1/4 cup flour, 1 teaspoon paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper into hot fat in skillet. Stir in 2 cups boiling water and 3/4 cup sour cream.
Amish Carrots
6 carrots, cut into strips
2 tablespoons horseradish
Pepper to taste
1/2 cup mayonnaise
4 tablespoons water
1/4 cup almonds
Blanch carrots in boiling water for 8 minutes. Drain and put into flat baking dish.
Mix remaining ingredients except almonds. Pour over carrots. Sprinkle with freshly ground pepper. Sprinkle almonds over all. Bake at 350 degrees F for 10 minutes.
Amish Cabbage
4 slices bacon
1/4 head cabbage, sliced
1 potato, sliced
1 carrot, sliced
2 tablespoons all-purpose flour
1 cup boiling water
1 teaspoon vinegar
Salt and pepper to taste
4 tablespoons sour cream
Fry bacon. Remove and drain off half the fat. Put cabbage, carrot and potato in skillet. Stir, then sprinkle with flour, salt and pepper. Add vinegar and water. Cook slowly for 50 minutes.
Put into serving dish and stir in crumbled bacon and sour cream.
Buttermilk Biscuits
2 cups sifted all-purpose flour
1/2 teaspoon salt
3 level teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons butter
3/4 cup buttermilk
Sift flour, salt, baking powder and baking soda together. Cut in butter with 2 knives. Add buttermilk and knead lightly. Roll to 3/4 inch thickness and cut with cutter. Dab top with melted butter and bake 12 minutes at 450 degrees F.
Makes 12 to 16 biscuits, depending on size of cutter.