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Creamsicle Salad – An Amish Delight

Written by Dennis Regling in Uncategorized

I love Creamsicles and this is a wonderfully tempting Jello salad.

The Amish love their sweets. And we love their Amish doughnuts, fry-pies, whoopie pies, and other sweet treats. This is a great delicious, and not too filling, so have a second bowl.

Creamsicle Salad - An Amish Delight
Creamsicle Salad – An Amish Delight

Ingredients

  • 3 cups water
  • 1 box (3 ounce size) orange gelatin powder
  • 1 box (3 ounce size) vanilla pudding mix (cook and serve)
  • 1 box (3 ounce size) tapioca pudding mix
  • 1 can (4 ounce size) mandarin oranges, drained
  • 1 tub (8 ounce size) frozen whipped topping, thawed

Directions

  • Bring the water to a boil in a large saucepan over medium-high heat.
  • Stir in the orange gelatin powder, vanilla pudding mix, and tapioca pudding mix.
  • Stir well.
  • Bring the mixture to a boil again then remove from the heat.
  • Let cool completely.
  • When the pudding mixture is cool, fold in the oranges and whipped topping.
  • Spoon the salad into a decorative serving bowl and cover with plastic wrap.
  • Place in the refrigerator for 1-2 hours or until chilled.

Amish Bacon, Cheese & Peas Pasta Salad

Written by Dennis Regling in Recipes

Creamy Bacon, Cheese & Peas Pasta Salad

This is a quick and easy salad to make for that summer get-together. Double the ingredients for the potluck dinner. Or make as listed for your family’s backyard picnic or camping trip.

Ingredients

  • 16 ounces elbow macaroni
  • 1 envelope dry ranch salad dressing
  • 1 container (16 ounces) of sour cream
  • 1/3 cup mayonnaise
  • 1 block (8 ounces) Monterey Jack cheese, cubed
  • 1 block (8 ounces) cheddar cheese, cubed
  • 1 bag (10 ounces) of frozen peas, thawed
  • 12 – 16 slices of bacon, cooked crisp and crumbled
Creamy Bacon, Cheese & Peas Pasta Salad
Creamy Bacon, Cheese & Peas Pasta Salad

Directions:

  • Cook the pasta according to the package directions.
  • Drain and rinse under cold water 
  • Combine the ranch dressing mix, sour cream, and mayonnaise. 
  • Add the rest of the ingredients to a large bowl.
  • Add the dressing and mix well.
  • Season with salt and pepper, to taste. 
  • Refrigerate to chill before serving.

Authentic Amish Buffet Broccoli & Cauliflower Dressing

Written by Dennis Regling in Recipes

Authentic Amish Buffet Broccoli & Cauliflower Dressing

A delicious summertime or anytime salad. You will often find this on buffets at Amish Restaurants. Crunchy broccoli and cauliflower with crispy bacon and a creamy, sweet dressing make this the perfect side dish for your next dinner.

Authentic Amish Buffet Broccoli & Cauliflower Dressing
Authentic Amish Buffet Broccoli & Cauliflower Dressing

Ingredients

  • 1 head broccoli, cut into florets
  • 1 head cauliflower, cut into florets
  • 1 red onion, chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup sugar
  • 8 -12 slices of cooked bacon, crumbled
  • 1 cup shredded cheddar cheese or cubed cheeses

Instructions: 

  1. Combine the mayonnaise, sour cream, and sugar in a bowl.
  2. Season with salt and pepper.
  3. In a large bowl, combine the broccoli, cauliflower, and red onion.
  4. Stir in the mayonnaise mixture.
  5. Mix in the bacon and cheese.
  6. Refrigerate until ready to serve. 
Authentic Amish Buffet Broccoli & Cauliflower Dressing
Authentic Amish Buffet

5 Ingredient Amish Baked Spaghetti Casserole

Written by Dennis Regling in Recipes

Amish Spaghetti Casserole

Simple and easy to make. This delicious recipe from an Amish kitchen only uses five ingredients. I have enjoyed this in Amish-Mennonite homes as well as at fellowship dinners. It is a favorite of all ages.

This recipe uses fusilli, although any pasta can be used.  Fusilli is a curly pasta macaroni-type noodle. It is commonly called rotini in the United States.

This delicious dish can be made with ground beef, but the Italian sausage really gives it a rich flavor. You could even use ground turkey or ground chicken.

Ingredients

Amish Spaghetti Casserole
  • 1 pound fusilli, cooked according to package directions
  • 1 pound Italian sausage
  • 2 cups shredded mozzarella (divided)
  • 1 cup grated Parmesan (divided)
  • 16 ounces spaghetti sauce. More or less sauce can be used according to your preferences.

Directions 

  1. Chop the sausage up into small pieces, about the size of a marble.
  2. Cook the sausage until cooked through. 
  3. Combine the sausage, cooked pasta, half the mozzarella, half the Parmesan, and the spaghetti sauce in a 13×9-inch baking pan.
  4. Sprinkle the remaining cheese on top.
  5. Bake in a preheated 350-degree F oven for 30 minutes. 
  6. Serve with garlic toast, a fresh garden salad, and some mint tea for a filling and delicious meal.
Fusilli aka Rotini

Easy Amish Blueberry Jam

Written by Dennis Regling in Recipes

Amish Blueberry Jam

This is the easiest blueberry jam you will ever make. This recipe requires no pectin. Blueberries have natural pectin.

Easy Blueberry Jam

Ingredients

  • 4 cups blueberries
  • one ounce honey
  • 3/4 cups sugar
  • 2 TBSP cinnamon

Instructions

  • Combine all ingredients in a saucepan
  • Put on the stove on low heat
  • Let cook for 30 minutes, stirring occasionally
  • Refrigerate for future use

Amish Strawberry-Rhubarb Pie

Written by Dennis Regling in Recipes

Amish Strawberry-Rhubarb Pie

Amish Strawberry-Rhubarb Pie

This recipe calls for a 4-1 ration of rhubarb to strawberries. You may change that to fit your taste preferences.

But no matter how you make it, the sweetness of the strawberries mixed with the tartness of the rhubarb makes for a unique taste that only garden-fresh ingredients can give.

My mother used to make rhubarb pie every year. She had friends who looked forward to her pie, too. Some neighbors would come to pick some fresh rhubarb from my Mom’s patch. She was always so proud of her rhubarb and her rhubarb pie.

Personally -I hated her rhubarb pie. Her crusts were the best anyone ever made, but the rhubarb was too sour for me, although I did occasionally eat a stalk fresh from the garden.

When I discovered strawberry-rhubarb pie – I loved it. Still do. The sweetness of the berries really balances out some of the tartness of the rhubarb. I am sure you will love this recipe.

Strawberry-Rhubarb Pie

Ingredients

  • 1 beaten egg
  • 1 cup of sugar
  • 1 teaspoon vanilla
  • 2 cups rhubarb
  • 2 tablespoons of flour
  • dash salt
  • ½ cup fresh strawberries

Instructions

  1. Mix all of the above ingredients and pour into an unbaked pie shell.
  2. Put on a top crust and flute and crimp the edges and make some slits in the crust so that heat can escape.
  3. Sprinkle a tablespoon of sugar over the crust
  4. Bake pie for 10 minutes at 400, then at 350 for 30 minutes.