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Amish Pasta Casserole – Perfect For A Blustery Day

Written by Dennis Regling in Amish Recipes,Recipes

Amish Pasta Casserole – Perfect For A Blustery Day

Ingredients

  • 16 oz Rigatoni
  • 1 TB Olive Oil
  • 1.5 pounds ground beef
  • 1 can  Tomato Soup
  • 1 can  Mushroom Soup
  • 1 cup Milk
  • Salt and Black Pepper to taste
  • 1/2 tsp Paprika
  • 1/2 tsp Dried Parsley
  • 1 tsp Oregano

Directions

  • Pre-heat the oven to 350 degrees – spray a large oven dish with cooking spray.
  • Cook the Pasta, in a large pot, as per the instructions on the box.
  • Meanwhile, saute the Onion in the Olive Oil until soft – add the Ground Beef and cook until done.
  • As soon as the Pasta is done – drain and return to the pot.
  • Add the cooked Meat, Oregano, Tomato and Mushroom Soups and Milk to the Pasta – stir through – season to taste with Salt and Pepper.
  • Transfer to the prepared oven dish – sprinkle with Paprika and Parsley – bake 25 – 30 minutes.

Serve with Parmesan cheese, fresh bread or garlic toast.

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Review of the Amish Country Theater, Walnut Creek, Ohio

Written by Dennis Regling in Amish,Amish travel,Travel

The Amish Country Theater

Took my 7 year old twins to the Christmas show at the theater.
The show was great and the staff and performers were friendly. The girls got to meet Ventriloquist Ken Groves, singer John Schmid, (both of whom, I have known for a long time), Lynard and several of the other performers.
What follows is their review of the show, as well as some pictures from the event.

John Schmid and his newest fans
Waiting for the show to start.

Ventriloquist ken Groves takes time to pose with Ellie & JoJo

A Timeless Feast: Amish Thanksgiving Cranberry Roast with Gravy

Written by Dennis Regling in Amish Recipes,Amish cooking

Amish Thanksgiving Cranberry Roast with Gravy

A Timeless Feast: Amish Thanksgiving Cranberry Roast with Gravy

As Thanksgiving draws near, homes resonate with the bustling symphony of preparations—a time when kitchens are infused with the aromas of roasting, simmering, and the promise of a feast that embodies tradition, gratitude, and the warmth of shared moments. At the heart of many Amish Thanksgiving tables sits a culinary masterpiece—a Cranberry Roast with Gravy—that encapsulates the essence of the holiday.

Rooted in the principles of simplicity and reverence for homegrown produce, this roast captures the spirit of the harvest season. The marriage of succulent meat with the tartness of cranberries creates a symphony of flavors that delights the palate and leaves a lasting impression on all who gather around the table.

A holiday favorite, this is a great meal year round. The cinnamon gives it a special taste that is unforgettable. You will crave this!

Ingredients

Cranberry Roast with Gravy
2 tbsp. vegetable oil
1 (4 lb.) boneless beef pot roast
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. pepper
1/3 cup water
2 tsp. salt
1 (16 oz.) can whole berry cranberry sauce
2 tsp. cornstarch
2 tbsp. water

Directions

  • In 8-quart Dutch oven over medium high heat add vegetable oil.
  • Cook beef pot roast until browned on all sides.
  • Stir in cinnamon, ginger, pepper, the 1/3-cup water and salt.
  • Heat to boiling.
  • Reduce heat to low; cover and simmer 2 hours turning meat occasionally.
  • About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender.
  • When roast is done, remove to cutting board. In cup, stir cornstarch and the 2 tbsp. of water until blended.
  • Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly. Slice meat and serve with gravy.

Additional Tips

Ready in 3 hours

Makes

12 servings

This Cranberry Roast with Gravy is a testament to the Amish commitment to using seasonal, locally sourced ingredients to create dishes that celebrate the bounty of the land. The tangy sweetness of cranberries paired with the savory richness of the roast elevates this recipe to a culinary masterpiece—a harmonious blend of flavors that harmonize on the palate.

As the roast slowly cooks, filling the air with tantalizing aromas, it beckons family and friends to gather around the table, fostering a sense of togetherness and gratitude. Beyond its gastronomic appeal, this dish represents a deeper connection—to the earth, to the seasons, and to the cherished traditions that define the essence of Thanksgiving in Amish culture.

So, as you embark on your Thanksgiving journey, consider adding the Amish Thanksgiving Cranberry Roast with Gravy to your menu. Let it serve as a reminder of the simplicity, warmth, and timeless traditions that infuse the holiday season with joy and a sense of abundance.

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Amish Pumpkin Fritters

Written by Dennis Regling in Amish,Amish cooking,Amish Recipes,Recipes

Amish Pumpkin Fritters
Ingredients:
2 tsp. cinnamon
4 Tbsp. Sugar
Amish Pumpkin Fritters 1 (15 oz) can pumpkin purée, NOT PIE FILLING
1/4 tsp. salt
1 cup flour
2 Tbsp. butter
1 lg. egg, beaten
2 Tbsp. vegetable oil
1 Tbsp. sugar
1/2 tsp. ground cinnamon
1 tsp. baking powder

DIRECTIONS:
Mix the 2 tsp. cinnamon and the 4 Tbsp. sugar together and set aside.
I add the pumpkin, flour, egg, 1 tablespoon sugar, baking powder and salt together and mix until fully incorporated.
To a skillet, over medium-high heat, add the butter and the oil.
I drop about 2 tablespoons batter into the heated oil/butter mixture and lightly flatten with a spatula. (Cook a few at a time)
Cook until light golden brown on one side, flip and cook on the other side until light golden brown. About 3-4 minutes per side.
Immediately sprinkle both sides with a little bit of the cinnamon/sugar mixture.
Best served warm.

Serve as is or with Maple syrup and/or whip cream.
  MAPLE WHIPPED CREAM
  INGREDIENTS:
  maple whipped cream
  ½ pint heavy whipping cream
  2 tablespoons pure maple syrup
  DIRECTIONS:
  Combine the maple syrup and heavy cream in a mixing bowl and mix on high until stiff peaks form

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Amish Potato Stuffing Recipe

Written by Dennis Regling in Amish,Amish cooking,Amish Recipes,Recipes

Amish Potato Stuffing

 A delicious potato stuffing recipe,  just like the Amish make it in Pennsylvania Dutch country. 

Ingredients:

    Amish potato stuffing

  • 3 eggs
  • 1 1/2 cups milk
  • 6 cups mashed potatoes, at room temperature
  • 2 to 3 cups stale bread cubes
  • 1/2 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup (1 stick) butter
  • 1/2 cup chopped parsley
  • Salt and white pepper
  • 1/4 teaspoon, or to taste, ground nutmeg
  • Additional butter for dotting top (optional)
  • Paprika

Directions:

  • Heat oven to 350 degrees.
  • Beat the eggs with the milk and stir into the potatoes. 
  • Add the bread cubes and mix well. 
  • Sauté the onions and celery lightly in the butter, until clear but not brown. 
  • Add to potato mixture.
  • Add parsley, salt and pepper to taste and nutmeg. 
  • Mix well and spoon into greased casserole. 
  • Dot with butter and sprinkle with paprika. 
  • Bake 45 minutes to 1 hour, until top is golden. 
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Traditional Amish Apple Streusel Pie

Written by Dennis Regling in Amish,Amish cooking,Amish Recipes,Recipes

This Traditional Amish Apple Streusel Pie is easy to make and the perfect dessert when company comes. I got it from an old cookbook printed in 1964 by a Mennonite church.

Ingredients:

Apple Streusel Pie

  • 1 1/3 cups granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup plus 5 tablespoon flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon grated nutmeg
  • 1 pinch salt
  • 1/2 cup (1 stick) butter, cold
  • 1/2 cup walnuts, coarsely chopped
  • 4 large apples, McIntosh or Granny Smith (4 cups)
  • 1 unbaked 10 inch pie shell
  • 1 egg
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions:
amish bakers 1. Mix together 1/3 cup sugar, brown sugar, 1/4 cup plus 2 tablespoon flour, 1 teaspoon cinnamon, nutmeg and salt.

2. Add the butter and process until the mixture is crumbly; it should still have a dry look to it — don’t over process. Add the nuts then set aside.

3. Preheat oven to 350 degrees F.

4. Peel, core and thinly slice apples; there should be 4 cups. Place apples in the pie shell.

5. In a small bowl, mix the remaining sugar, flour, and cinnamon. Beat the egg in a medium bowl, and add the cream and vanilla.

6. Add the sugar mixture to the egg mixture and blend. Pour over the apples.

7. Bake for 1 hour in the lower one-third of the oven. After 20 minutes, sprinkle the sugar and nut mixture over the top and continue baking approximately 40 minutes longer, or until the top puffs and is golden brown.

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