Category Archives: Amish/Mennonite recipes

Recipes gathered from our Amish/Mennonite friends.

Crunchy Butternut Brand Cereal

Crunchy Butternut Brand Cereal

Why pay $4.00 or more for a box of healthy cereal when you can make some yourself and know that it is preservative and additive free. Substitute the squash for sweet  potato or even mashed banana.

4 eggs

1 cup Sugar

2 cups mashed squash

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 ½ teaspoons baking powder

3 cups wheat brand

2 cups whole wheat flour

Stir all ingredients together, pour into 2 9×13 pans. Bake at 350 for 30-40 minutes until crispy. Let cool, crumble and return to pans. Place in oven at lowest temperature stirring occasionally until dry.    Eat as cereal with milk.

Bacon Dressing

Bacon Dressing

Who doesn’t love bacon, with this recipe you can make your own salad dressing and although it is made with bacon it is still better for you than store bought kind.

4-6 slices bacon

1 egg, beaten

¼ cup minced onion

3 tablespoons vinegar

3 tablespoons sugar

2 tablespoons water

Fry bacon then break into bits. Add other ingredient to hot bacon fat. Bring to a boil to thicken slightly. Pour over kale or other greens raw or cooked; layer on top the bacon bits and some hard boiled egg.

Potato Meat Pie

Potato Meat Pie

 

3 tablespoons oil

3 cup shredded potatoes

1 cup shredded cheese (I use sharp cheddar)

¾ cup cooked sausage

¼ cup sautéed onion

1 cup milk

2 eggs

½ teaspoon salt

1/8 teaspoon pepper

 

Mix together potatoes and oil, press into pie pan. Bake at 425 for 15 minutes or until potatoes are lightly browned. Remove from oven, layer on cheese, meat and onion. Beat eggs with milk and salt and pepper then pour over layered ingredients. Return to oven for 30 minutes.

This is a great dish for a carry in or to have breakfast for dinner.

Beets with savory sauce

Beets with savory sauce

12 small beets

4 tablespoons butter

2 tablespoons all-purpose flour

1 onion

1 cup milk

1 tablespoon lemon juice

1 teaspoon salt 1/8 teaspoon pepper

Cook the beets until tender and slip off the skins. To make the sauce, fry the onion in 2 tablespoons butter, when lightly browned add the flour and blend well. Then add the milk and gradually stir until the sauce has thickened. Add salt and pepper. Work in lemon juice and remaining butter. Pour over sliced beets just before serving.

Sweet Potato Crunch 2

Sweet Potato Crunch 2

3 Cups boiled mashed sweet potatoes

2 eggs

¼ cup butter

½ cup coconut

1 teaspoon vanilla

Mix well and pour into a greased baking dish 9×9 should work well.

Topping

¼ cup butter

½ cup whole wheat flour

½ cup brown sugar

1 cup chopped nuts (walnuts or pecans work well)

Mix topping ingredients and sprinkle over sweet potato mixture. Bake covered at 350 for 25 minutes then uncover and bake additional 15 minutes

Sweet potato crunch

Sweet potato crunch

4 medium sweet potatoes (cooked, skinned and cut in to chunks)

2 eggs

½ stick butter

½ cup sugar

1 teaspoon vanilla

Mix all ingredients except the sweet potatoes. Put sweet potatoes in the bottom of a 1 quart casserole dish and pour egg mixture over the potatoes.

Topping

¼ cup butter

½ cup flour

½ cup brown sugar

1 cup nuts (pecans or walnuts are good)

Cover sweet potatoes with topping bake covered for ½ hour at 350 degrees then remove cover and return dish to oven bake 15 more minutes or until topping to toasted.

Butternut Casserole

Butternut Casserole

2 pounds Butternut Squash

½ cup chopped onion

2 tablespoons butter

2 ½ cups herb seasoned croutons

½ teaspoon salt

1/8 teaspoon pepper

1 cup chicken broth

1 ½ cup cooked cubed chicken

½ cups shredded cheese (American or cheddar)

Halve squash remove seeds and pulp place cut side down in shallow baking dish. Bake at 375 until tender about 45 minutes. Remove squash from the skin and mash.

In a sauce pan cook onion in butter till tender, stir in croutons, salt and pepper. Add broth and toss, stir in mashed squash and meat. Place mixture in 1 and ½ quart casserole dish and cover. Bake at 375 about 30 minutes or until bubbling, uncover top with cheese and return to oven bake 15 minutes.

Mom’s Pumpkin Pie

Mom’s Pumpkin Pie

3 eggs beaten

2 cups pumpkin or butternut squash puree

¾ cup brown sugar

½ teaspoon salt (we use sea salt)

1 teaspoon Cinnamon

½ teaspoon ginger

¼ teaspoon ground cloves

1 2/3 cups evaporated milk (Or 1 2/3 cups milk and 1 tablespoon cornstarch)

Mix dry ingredients, mix separately pumpkin and eggs, add dry ingredients to egg mixture.  Pour into pie crust and bake on bottom rack at 350 for 35 min or until middle is set.

Baked Squash Halves

Baked Squash Halves

2-4 Acorn or butternut squash cut in half

16 oz. browned sausage (one package)

½ cup packed brown sugar

1 cup plain bread crumbs

First prepare squash by cutting in half and removing seeds.

*Tip to cut squash easily use a big knife and a small tack hammer and tap on the top of the knife to split them apart.

Bake squash cut side down on a cookie sheet until soft approx. 1 hour at 375.  Mix the browned sausage and bread crumbs along with the brown sugar and stuff into the squash cavity.  Return the now stuffed squash to the oven until golden brown approx. 20 minutes.

Butternut Squash Bake

Butternut Squash Bake

1/3 cup butter

¾ cup sugar

1 teaspoon cinnamon

1 egg (lightly beaten)

1 can (5oz) evaporated Milk

1 teaspoon vanilla extract

2 cups mashed (cooked) squash

Topping

½ cup rice crispy cereal

¼ cup brown sugar

¼ cup chopped pecans

2 tablespoons butter

Mix butter and sugar, beat in egg, milk and vanilla. Stir in squash (mixture will be thin) pour into a greased 9 x 13 cake pan. Bake uncovered at 350 for 45 minutes. Combine topping ingredients, sprinkle over casserole return to oven for 5-10 minutes or until bubbly.