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Amish Old Lady On A Bus Chicken

Written by Dennis Regling in Amish cooking,Amish Recipes

Old Lady On A Bus Chicken

Old Lady On A Bus Chicken

Introduction:

When it comes to finding hidden culinary gems, one can stumble upon remarkable cookbooks that encapsulate the rich traditions and flavors of a particular community. One such treasure is the beloved Plain cookbook penned by Marjorie Rohrer, a Mennonite woman from Virginia.

Within its pages lie over 300 recipes, carefully collected from Mennonite families and their time-honored customs. While this cookbook may prove elusive to find, it has garnered a dedicated following due to its limited print run. Join us as we delve into the story behind one standout recipe from this remarkable collection: the intriguingly named “Old Lady on a Bus Chicken.”

A Recipe Born from Unexpected Origins:

Sometimes the most delightful recipes have the most peculiar origins. In the case of “Old Lady on a Bus Chicken,” the name itself stems from a chance encounter. Legend has it that a Mennonite woman, while on a bus near Atlanta (although her reason for being there remains a mystery), overheard a conversation between two elderly ladies. This conversation included a recipe that instantly captured her attention. Intrigued by the description and eager to preserve the dish’s legacy, the Mennonite woman brought it back to her community in Dayton, Virginia. From there, it quickly gained popularity among Mennonite women, establishing itself as a cherished part of their culinary repertoire.

A Tangy Twist: The Power of Orange Juice

What sets the “Old Lady on a Bus Chicken” apart is the unique tanginess that comes from its sauce, infused with the vibrant flavors of orange juice. This delightful twist on traditional chicken recipes is a staple in Amish and Mennonite farmsteads, where poultry holds a special place. These communities have a deep appreciation for chicken, as reflected in the countless chicken recipes found in their kitchens. With its versatility and wide availability, chicken serves as a cornerstone ingredient that allows for an endless array of culinary creations.

However, the demands of Amish mothers and wives often leave them with limited time for intricate recipes. This is why quick and flavorful dishes like “Old Lady on a Bus Chicken” have become cherished favorites.

Preserving Culinary Heritage:

Marjorie Rohrer’s cookbook stands as a testament to the significance of preserving culinary heritage within a community. By documenting the cherished recipes passed down through generations, Rohrer ensures that the flavors and traditions of the Mennonite people will endure. While her cookbook may be challenging to find due to its limited publication, the enduring popularity of “Old Lady on a Bus Chicken” serves as a testament to the profound impact of these culinary treasures.

Recipe:

INGREDIENTS  

  • 1 fryer chicken (cut up)
  • 1 /2 cup orange juice concentrate
  • 1 /3 cup Kraft barbecue sauce
  • 1 /3 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • ½ teaspoon hickory smoke

DIRECTIONS 

  • Grease a 9 X 13 inch pan.
  • Place chicken in a pan.
  • Combine sauce ingredients and pour over chicken.
  • Bake for 1 1 /4 hours at 350, basting occasionally after first half hour.

Through Marjorie Rohrer’s Plain cookbook, we gain a glimpse into the fascinating world of Mennonite cuisine. The story behind the “Old Lady on a Bus Chicken” recipe exemplifies how culinary traditions can be born from unexpected encounters and flourish within a close-knit community. As we savor the tangy flavors of this unique dish, let us celebrate the power of recipes to connect us to our roots and preserve the rich tapestry of our diverse culinary heritage.

Amish Sour Cherry Pie: An Early Summer Treat

Written by Dennis Regling in Amish cooking,Amish Recipes

Amish sour cherry pie

My Mom used to make the best Sour Cherry Pies.

The Amish Sour Cherry Pie: A Slice of Tradition and Tartness

Amidst the idyllic countryside and tight-knit communities of the Amish, a delectable dessert stands out as a symbol of their culinary prowess: the Amish Sour Cherry Pie. Bursting with the tangy goodness of sour cherries and encased in a flaky crust, this iconic treat encapsulates the essence of Amish tradition and the simplicity of farm-to-table baking. In this article, we dive into the delightful world of Amish Sour Cherry Pie and explore the secrets behind its irresistible allure.

Preserving the Bounty:

At the heart of Amish culture lies a deep appreciation for nature’s offerings and a commitment to preserving the harvest. The sour cherry, with its distinct tartness, finds its way into countless Amish kitchens, where it is transformed into luscious pies. The pie serves as a means of extending the cherry season, allowing families to savor the fruits of their labor throughout the year.

The Perfect Balance:

What sets the Amish Sour Cherry Pie apart is the delicate balance between sweetness and acidity. The sour cherries, picked at the peak of ripeness, lend a vibrant tang that harmonizes with the sugar and spices in the filling. The combination creates a symphony of flavors, where each bite is a tantalizing balance between tart and sweet.

From Tree to Table:

To truly appreciate the Amish Sour Cherry Pie, one must understand the labor of love involved in its creation. Amish families often have their own sour cherry trees, carefully tended throughout the seasons. When the cherries reach their prime, the whole family participates in the gathering process, picking and pitting the cherries together. This communal effort not only fosters a sense of togetherness but also instills an appreciation for the fruits of their labor.

The Art of Pie-Making:

The Amish are renowned for their exceptional baking skills, and their pie-making techniques have been passed down through generations. The crust, typically made from scratch, is a delicate dance of flour, butter, and water, resulting in a flaky, golden shell that cradles the vibrant cherry filling. The cherries, combined with sugar, a hint of almond extract, and sometimes a sprinkle of cinnamon, form the heart of the pie, which is then sealed with a second layer of pastry and baked to perfection.

AMISH FLAKY PIE CRUST RECIPE

Time-Honored Techniques:

Amish bakers adhere to traditional methods, eschewing modern shortcuts in favor of time-honored techniques. The cherries are typically mixed with sugar and allowed to macerate, drawing out their natural juices and intensifying their flavor. This step ensures a juicy filling and prevents the pie from becoming overly watery. With meticulous attention to detail and a commitment to quality ingredients, the Amish Sour Cherry Pie emerges as a testament to their dedication to craft.

A Slice of Tradition:

The Amish Sour Cherry Pie is not merely a delicious dessert; it is a slice of Amish tradition. Served on special occasions, family gatherings, or shared with neighbors as a gesture of goodwill, the pie represents the essence of community and the importance of cherishing moments of togetherness. Whether enjoyed warm or cold, with a dollop of whipped cream or a scoop of homemade vanilla ice cream, each bite transports the eater to a world where simplicity and flavor reign supreme.

Preserving the Legacy:

As the modern world encroaches on Amish traditions, the Amish Sour Cherry Pie remains a steadfast link to the past. By passing down recipes and baking techniques to younger generations, the Amish ensure that their culinary heritage endures. The pie serves as a reminder of the values they hold dear: simplicity, hard work, and a deep connection to the land.

Amish Sour Cherry Pie

  • 6 cups of sour cherries
  • Juice from half a lemon
  • 1 teaspoon almond flavoring
  • Optional: add red food coloring
  • 1 ⅓ cup sugar
  • 1 /2 teaspoon salt
  • 4 slightly heaping tablespoons cornstarch

Directions

  • Blend cherries, lemon juice, almond flavoring, food coloring, sugar, salt, and cornstarch.
  • Put in pie shell and dot with butter.
  • Put top shell on and cut slits, brush with milk and sprinkle with sugar.
  • Bake at 350 until golden brown.
  • Let rest before cutting.

The Amish Sour Cherry Pie stands as a testament to the Amish way of life, where the fruits of the earth are transformed into mouthwatering delicacies. With its perfect balance of tartness and sweetness, each bite tells a story of tradition, community, and the enduring love for handcrafted desserts. The next time you savor a slice of this delightful pie, take a moment to appreciate the rich history and heartfelt dedication that goes into creating this cherished Amish treat.

Classic Amish Apple Grunt: Unusual Name, Wonderful Flavor

Written by Dennis Regling in Amish Recipes

Classic Amish Apple Grunt

Classic Amish Apple Grunt a delicious way to enjoy apples!

Unraveling the Enigma: Exploring the Delights of Apple Grunt

Sometimes, the names of certain recipes can be quite perplexing, leaving us to wonder about their origins and meanings. One such intriguing dish is “apple grunt.” Despite its less-than-appetizing name, this autumn confection holds the promise of a delectable blend of apples, cinnamon, and butter. In this article, we embark on a quest to uncover the story behind the enigmatic title of this Pennsylvania Dutch classic.

The Bubbling Mystery:

A common explanation found online suggests that the name “apple grunt” stems from the peculiar sounds the pudding makes as it bubbles and grunts beneath its biscuit-like topping. However, an insightful revelation from one of our Mennonite readers presents an alternative theory. They propose that the term “grunt” in the recipe’s name might actually be a Pennsylvania Dutch word, akin to “earth” or “soil.” The topping in this dessert resembles earth covering the apples, evoking a visual resemblance. This explanation aligns more plausibly with the culinary terminology of the region, shedding light on the potential origins of the name.

Unraveling the Linguistic Clues:

Drawing from the Mennonite reader’s perspective, we dive deeper into the Pennsylvania Dutch language to understand the usage of the term “grunt.” Within this context, “grunt” could be akin to saying, “I wash the ‘grunt’ off the freshly dug potatoes before bringing them in.” This interpretation resonates with the idea of the topping resembling earth, lending credibility to the linguistic hypothesis.

Speculations and Guesswork: Despite these enlightening theories, the true etymology of “apple grunt” remains uncertain. It is plausible that the name arose from individuals expressing their approval by “grunting” in satisfaction while enjoying this remarkable dessert. Another possibility lies in the labor-intensive task of carrying bushels of fresh apples from the orchard, which could lead to a bit of grunting. While these theories offer imaginative explanations, they leave us longing for a definitive answer.

A Cherished Tradition:

Regardless of its mysterious name, Amish apple grunt stands as a beloved Pennsylvania Dutch confection commonly enjoyed during the autumn season. The classic recipe features a delicious apple cake with a cinnamon-infused topping that adds a touch of warmth and flavor. This delightful treat has found its place on many family tables, including those of Italian-American clans who gather for monthly “Sunday gatherings,” where food, gossip, and familial connections intertwine.

The Bounty of Amish Homesteads:

Amish communities often maintain a few apple trees, yielding enough fruit for various homemade delicacies such as applesauce, canned pie fillings, and breads. Furthermore, the Amish take pride in their hand-pressed apple ciders, which perfectly complement the apple grunt. Imagining the rich taste of homemade apple cider paired with this enticing dessert evokes a sense of satisfaction and contentment. While the Amish typically prefer red apple varieties, green apples also find their place in pies, adding diversity to their culinary repertoire.

A Simple Pleasure:

The charm of apple grunt lies not only in its intriguing name and seasonal flavors but also in its simplicity. With basic ingredients readily available, one can adapt the recipe to any type of apple, though Fuji and Honeycrisp varieties come highly recommended. The process involves creaming butter, sugar, and eggs, creating a luscious base that harmonizes with the tartness of the apples.


INGREDIENTS

  • 4tablespoons butter
  • 1⁄3cup tightly packed brown sugar
  • 2cups pared cored and sliced fresh apples
  • 3⁄4cup chopped walnuts
  • 1 egg
  • 1⁄2cup sugar
  • 1⁄3cup milk
  • 1⁄8teaspoon salt
  • 1teaspoon baking powder
  • 1cup all-purpose flour
  • whipped cream or ice cream (or both!)

DIRECTIONS

  • Melt butter in an 8-inch Dutch oven.
  • Remove 2 tablespoons of the butter and place in a mixing bowl.
  • Add the brown sugar to the Dutch oven and stir until dissolved.
  • Arrange apples over the brown sugar.
  • Sprinkle with walnuts.
  • Add eggs, granulated sugar, and milk to the bowl with the 2 tablespoons butter.
  • Mix in the salt and baking powder, then add the flour, mixing until smooth.
  • Pour batter over the apples.
  • Just cover it tightly and simmer over low heat for 1 hour.
  • Loosen cake from sides of pan with spatula and invert onto a serving platter.
  • Serve with whipped cream or ice cream.

What makes Amish Butter better?

The tale of apple grunt continues to intrigue and inspire, as the enigmatic name stirs curiosity while the flavors tantalize the taste buds. Despite the uncertainties surrounding its origins, this Pennsylvania Dutch treat has found a cherished place among families and communities. As apple season arrives each year, the delightful aroma of homemade apple grunt permeates Amish homesteads, bringing joy and satisfaction to all who indulge in this autumn delight.

Unleashing the Secrets of Amish Flaky Pie Crust: A Perfect Foundation for Irresistible Pies

Written by Dennis Regling in Uncategorized

Amish Flaky Pie Crust Recipe

Imagine sinking your teeth into a sumptuous pie, its crust golden and flaky, its filling tantalizingly flavorful. It’s the epitome of comfort food, a culinary delight that brings joy to any occasion. But what sets apart an ordinary pie from an extraordinary one? The answer lies in the crust – specifically, the Amish flaky pie crust, a secret recipe cherished by generations for its unmatched texture and taste.

As pie enthusiasts, we understand the pivotal role that the crust plays in the pie-making process. Whether it’s a classic apple pie, a decadent chocolate cream pie, or a savory quiche, the crust serves as the foundation upon which the entire dessert rests. And when it comes to achieving that perfect flakiness, few can rival the Amish tradition.

Hailing from the heart of Lancaster, Pennsylvania, Amish cuisine is renowned for its simplicity, authenticity, and unwavering dedication to quality. Within this culinary heritage, three pies stand out as iconic symbols of tradition and taste: the shoo-fly pie, the apple Schnitz pie, and the minced meat pie. Each pie tells a story of heritage and culture, offering a glimpse into the rich tapestry of Amish life.

For those uninitiated into the world of Amish cooking, the flavors and textures may seem unfamiliar at first. Yet, therein lies the beauty of exploration – the opportunity to discover new tastes and traditions that enrich our culinary experiences. While some may view Amish cuisine as an acquired taste, the depth of flavor and the warmth of tradition it offers are undeniable.

Now, let’s delve into the secrets of crafting the perfect flaky Amish pie crust, a process that combines simplicity with precision to achieve outstanding results. The key lies in using a blend of lard and butter, carefully mixed with ice-cold water to create a dough that is both tender and flaky. While the technique may seem daunting at first, with practice and patience, anyone can master the art of pie crust-making.

Ingredients:

  • 4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1 1/2 cups lard, shortening, or butter
  • 1 to 1 1/4 cups ice-cold water

Directions:

  1. In a large bowl, mix together flour, sugar, and salt.
  2. Add lard, shortening, or butter, and blend with your hands or a pastry blender until crumbly.
  3. Gradually add ice-cold water, forming a ball of dough. Be careful not to overmix.
  4. Divide the dough into three balls and roll each out into a round disc on a floured surface.
  5. Place the dough into pie pans, trim the edges, and crimp for decoration.
  6. Fill with your favorite filling and bake according to instructions.

The secret to a perfectly balanced crust lies in the combination of lard and butter. While butter adds flavor, lard produces the desired flakiness. By blending the two, you can achieve a crust that is both flavorful and tender, the hallmark of Amish baking.

In conclusion, mastering the art of Amish flaky pie crust opens up a world of culinary possibilities. Whether you’re baking a classic fruit pie or experimenting with new flavors, the Amish tradition offers a timeless recipe for success. So roll up your sleeves, dust off your rolling pin, and prepare to elevate your pie game to new heights with the secrets of Amish pie crust.

Amish Brown Sugar and Garlic Chicken aka Amish Slapstick Chicken

Written by Dennis Regling in Amish cooking,Amish Recipes

Amish Brown Sugar and Garlic Chicken

Amish Brown Sugar and Garlic Chicken sometimes called Slapstick Chicken combines the sweetness of brown sugar with the savory punch of garlic to create a mouthwatering dish that is sure to satisfy any palate.

Amish Brown Sugar & Garlic Chicken recipe is a delightful dish that brings together the sweetness of brown sugar and the robustness of garlic in perfect harmony. This recipe showcases the Amish community’s culinary expertise and dedication to simple, wholesome flavors. Whether enjoyed as a family dinner or shared at a gathering, this dish is sure to please and leave a lasting impression on all who taste it. So, roll up your sleeves, gather your ingredients, and savor the deliciousness of Amish cuisine with this incredible chicken recipe.

Ingredients

  • 6 boneless skinless chicken breasts OR 6 split breasts
  • 8 cloves of garlic, minced
  • 8 tablespoons of brown sugar
  • 2-3 TB Extra virgin olive oil
  • salt and pepper to taste

Directions

  • Mince the cloves of garlic and toast in a small saute pan with extra virgin olive oil.
  • When the garlic is light brown, remove from the pan to cool.
  • Mixt the brown sugar and garlic.
  • Add salt and pepper and toss to combine.
  • Place the chicken breasts in a baking dish.
  • Sprinkle the brown sugar and garlic mixture over the chicken.
  • Roast chicken on 450 degrees for 30 minutes or until juices run clear.
  • While the chicken is cooking the brown sugar will become very bubbly.
  • When the chicken is done, let it rest in the pan for several minutes before serving

The resting period ensures that the meat remains tender and juicy, enhancing the overall dining experience. Serve the Amish Brown Sugar & Garlic Chicken alongside your favorite sides, such as roasted vegetables or fluffy mashed potatoes, to complete the meal.

With each succulent bite, you’ll experience a symphony of flavors. The caramelized brown sugar adds a rich sweetness that perfectly contrasts with the savory garlic, while the tender chicken provides a satisfying texture. The Amish Brown Sugar & Garlic Chicken is a testament to the Amish tradition of simple yet delicious cooking.

The Amish Horse-Drawn Buggy Is More Tech-Forward Than You Think

Written by Dennis Regling in Amish Life

Amish-Horse-Drawn-Buggy-Is-More-Tech-Forward-Than-You-Think

The Amish Horse-Drawn Buggy Is More Tech-Forward Than You Think
The tech inside this 19th-century conveyance isn’t stuck in the 19th century.

Despite what you heard, the Amish aren’t against technology. Communities adopt new gadgets such as fax machines and business-use cell phones all the time—so long as the local church approves each one ahead of time, determining that it won’t drastically change their way of life.

So it is with the Amish horse-drawn buggy. You might have thought the technology inside this 1800s method of transportation stopped progressing right around then. Instead, buggy tech keeps advancing, and buggy makers have become electricians and metalworkers to build in all the new tech you can’t see under the traditional black paint.

Even if you skip luxury options such as a propane-powered heater, cupholders, and speedometer, a buggy is an expensive thing.

Brakes

Buggy brakes are automotive-style, non-powered drum or disc brakes mounted to two wheels. When a driver wants to stop, he or she halts the horse using the reins and halts the buggy by stepping on the brake pedal so that it doesn’t run into the horse. Our builder estimates 90 percent of buggy buyers stick with drums, in part because of the old-fashioned aesthetics—braking systems on buggies are very visible—and partly because all drum components can be made in Amish communities.

“Back in the ’60s, a local Amish man started going through junkyards and getting the old seven-inch VW brakes,” one builder says, “salvaging them, repairing them, and cleaning them up, and retrofitting them to buggies. After a while he started getting good castings made. Now all the buggy brakes are manufactured by buggy shops.”

Builders cast the drums in steel and the backer plates and shoes in aluminum-tin alloy. “We’ll buy the castings, and we’ll machine, we’ll drill the holes, we’ll process them, and install the components,” he says. “We actually bond our own shoes. We buy brake lining from a brake company in Ohio.”

The few disc brakes used on buggies are off-the-shelf parts bought from outside Amish communities and usually were manufactured for dune buggies. For both drums and discs, the brake master cylinder, which moves the hydraulic fluid that actuates the brakes, is mounted underneath the body near an Amish-made pedal assembly whose foot pedal pokes up through the floor into the interior. The master cylinders are made of anodized aluminum at an Amish shop, also in Ohio.

Electrical

States with large Amish populations, such as Ohio and Pennsylvania, have laws that require buggies to light up when sharing public roads with automotive traffic. Which means these old-fashioned vehicles have electrical components.

“Ninety-nine percent of buggies are built with a dash—a console on the front panel—and in that switch box is all the switches you need,” says our builder. “We have headlights, taillights, interior lights, and a turn signal switch.”

Shops buy LED components and assemble systems based on a customized turn signal developed by Lancaster County’s Amish builders 50 years ago. It’s a pedestal lamp with an amber headlight on the front and a red taillight on the back, one lamp for each side of the buggy. Bulbs stay on low-beam during normal use, but flicking a turn signal toggle switch activates a brake-light-style system that turns on the high-beams. There’s your Amish turn signal: A buggy whose left-side headlight and taillight are brighter than their right-side counterparts is about to turn left.

“We actually looked into doing financing through the banks, but we don’t have titles for buggies, so the banks are squeamish about it.”
To power these lights, batteries are all over the place. “For many, many years we just simply used a standard deep-cycle marine battery because everything was incandescent, and we needed more power,” says the builder. Nowadays, they use cordless tool batteries. A single 20-volt/6-amp battery, the type that powers an electric drill, runs the whole electrical system for two to three hours on a charge. Those traveling for longer carry spare batteries.

“There was actually an alternator system attempted in the last five years,” he says. “It worked about 60 percent, but it never took off.”

Body

The main body is fiberglass. It’s pre-manufactured off-site and shipped to Amish builders across the country for finishing. They add aluminum components to areas that see a lot of wear, such as door sills. Everything else is white oak or ash wood framing stretched over with fabric, plusher linings for interior surfaces, and a tough polyester for exterior surfaces, all to save weight.

“Back in the ’60s, a local Amish man started going through junkyards and getting the old seven-inch VW brakes.”
“A new technology is thermally modified wood,” our builder says. “Thermally modified is, basically, they cook the livin’ daylights out of it. Like a kiln. Your common dried lumber, they take it down to 10 to 20 percent moisture. Thermally modified is taken down to almost zero-percent moisture. They just bake the moisture out of it, and then it’s stabilized and real hard to rot.”

Tires and Wheels

Amish buggies roll on either steel or solid rubber tires, but our builder says most use steel. Both are built in-house. “Your steel-tire buggy actually pulls easier than a rubber-tire one because of the compression of the rubber,” he says. “Now, if you’d have pneumatic tires it’d be different, but with a solid rubber tire it has compression. Of course, the pro with rubber is that it’ll be quieter.”

Rubber tires also stress the turning mechanism (the fifth wheel) harder, so brakes are mounted on the rear wheels if a buggy has rubber tires. Steel-tire buggies have the brakes on the front wheels because the sliding of metal on road takes some of the stress off the fifth wheel. For the wheels mounted within the tires, they’re wood, steel, aluminum, or fiberglass.

“I prefer the wooden wheel yet,” the builder says. “That’s my number-one choice, for several reasons. It’s quieter, and it’s repairable. If you bust a spoke or something, you can easily pop off a tire, replace a spoke, and pop it back together again.” In the past five years, Amish buggy builders have developed an automotive-style tubular-steel torsion bar suspension that mounts the body over traditional leaf springs or, more recently, air bags.

How the Amish Buy a Buggy

Like car-shopping, the first step is to choose a general model of buggy as a base to build upon. You could opt for a two-seater, four-seater, half-enclosed, completely open, and so on. Then you pile on the options from the shop’s checklist. Even if you skip luxury options such as a propane-powered heater, cupholders, and speedometer, a buggy is an expensive thing.

“Average cost of a buggy is $8,000,” says our builder. Families usually have several types at once, for different uses, and each one they buy outright with cash. “We actually looked into doing financing through the banks,” he says, “but we don’t have titles for buggies, so the banks are squeamish about it.” If somebody needs it, though, builders will finance them a buggy without the banks.

“A lot of people will get 20 or 30 years out of a buggy before they do any major rebuilding of it. There’s a strong demand for good used buggies because of youth. Most people will buy their 16-year-old son a horse, a harness, and a used buggy. And then we have people who trade in their buggy every five to eight years. It’s like the mainstream world. A lot of these buggies will be running 40 or 50 years, rebuilt several times.”