You won’t find any modern conveniences in an Amish kitchen but what you will find is a place where the family gathers for hearty meals and shared time together without electric appliances and gadgets. You will see aluminum and steel pots and pans, but you will also see plenty of cast iron. The Amish are praised for their amazing cooking.

If you love cooking and you love Amish-style food, you will love Arnold Stolzfus’ “Amish Book Of Cast Iron Cooking.”

Amish-style restaurants are popular and folks often drive long distances just to enjoy their food. Much of their cooking revolves around cast iron cookware. The pots and pans are versatile and well crafted. Amish practicality justifies buying items that are long-lasting and multi-functional.

Cast iron is the perfect fit for the Amish kitchen and for yours, too. Here is your guide to caring for and cooking with cast iron cookware. There are also many traditional Amish recipes that rely on cast iron for their delicious flavor. Enjoy!

Amish Cast Iron Cooking Recipes

The Nextday Casserole got its name from the tradition of making it the day after a ham dinner. A great and tasty way to use leftover ham. You may also substitute chicken or turkey.

Quick and easy to make, it is delicious.

Ingredients

• 2 cups cubed peeled potatoes
• 1 large carrot, sliced
• 2 celery ribs, chopped
• 3 cups water
• 2 cups cubed fully cooked ham
• 2 tablespoons chopped green pepper
• 2 teaspoons finely chopped onion
• 7 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 1-1/2 cups 2% or whole milk
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup shredded cheddar cheese
• 1/2 cup soft bread crumbs

Directions

• Preheat the oven to 375°.
• Bring the potatoes, carrot, celery, and water to a boil. Reduce heat; cover and cook until tender, about 15 minutes. Drain.
• In a large skillet, saute ham, green pepper, and onion in 3 tablespoons butter until tender. Add the potato mixture.
• Transfer to a greased 1-1/2-qt. baking dish.
• In a large saucepan, melt the remaining 4 tablespoons butter; stir in flour until smooth. Gradually whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and stir until melted.
• Pour over ham mixture. Sprinkle with bread crumbs.
• Bake until heated through, 25-35 minutes.

These are amazing. If you love chocolate and coconut – these are a great treat, not only at Easter, but year-round. Find them at your local Amish bakery or make them yourself with this easy-to-do recipe.

INGREDIENTS  

• 1 cup Graham cracker crumbs
• 1 cup shredded coconut
• 2 ½ cups powdered sugar
• 1 cup crunchy peanut butter
• ½ cup melted butter
• 1 tsp vanilla
• ¼ tsp salt
• ½ lb chocolate candy coating
• candy sprinkles

INSTRUCTIONS 

• Preheat the oven to 325 degrees, and spread the coconut on a small baking sheet.
• Bake until the coconut is golden brown, stirring after every 2 minutes to prevent browning.
• Place the toasted coconut in a bowl along with 1 cup of the Graham cracker crumbs, and 1 1/2 cups of powdered sugar.
• Stir vigorously for 5 minutes.
• Add the peanut butter, melted butter, vanilla, and salt.
• Mix until the candy is well-mixed.
• Add the remaining powdered sugar 1 /2 cups at a time to make the candy firm enough to shape into balls. The mix should not be dry and crumbly.
• Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an egg shape.
• Place it on a baking sheet lined with parchment paper and repeat with the remaining candy until you have approximately twenty eggs.
• Place the chocolate in a saucepan over low heat. A double boiler works best for this. Stir often
• When the chocolate is melted, dip the eggs in the chocolate and place them on a parchment paper-covered sheet. While the chocolate is still wet, sprinkle the tops of the eggs with candy sprinkles or other decorations
• Refrigerate for 30 minutes to set the chocolate