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Currently Featured Amish Recipes

Hearty Hamburger Soup

1 tbsp. butter

1 cup chopped onion

1 cup sliced carrot

1/2 cup chopped green pepper

1 lb. ground beef

2 cups tomato juice

1 cup diced potatoes

1 1/2 teaspoon salt

1 tsp. seasoned salt

1/2 tsp. pepper

1/3 cup flour

4 cups milk

Melt butter into saucepan, brown meat; add onion and cook until transparent. Stir in remaining ingredients except flour and milk.  Cover and cook over low heat until vegetables are tender.  Combine flour with one cup of milk.  Stir into soup mixture.  Boil.  Add remaining milk and heat, stirring frequently.  Do not boil after adding remaining milk.

This recipe can be adapted to your family's taste.  Celery can be substituted for the green pepper if you wish.


Pineapple Sheet Cake


1 can crushed pineapple

2/3 cup sugar

2 tbsp. corn starch



2/3 cup warm milk

4 tsp. sugar

1 cake yeast

3 beaten egg yolks

3 cups flour

1/2 lb. margarine

Preheat oven to 350o.  Combine crushed pineapple, sugar and cornstarch in pan. Cook until thick. Cool. Cut margarine into flour as for pie dough; crumble yeast into milk and add sugar.  Let stand until mixture bubbles, add to flour mixture.  Mix in beaten egg yolks.  Knead dough lightly and divide into two parts.  Roll out one half of dough on floured board and fit in a 9 x 13 inch pan.  Spread pineapple mixture on top.  Roll out second piece of dough and place on top of filling.  Let stand for one hour in warm place.  Bake in 350o oven for 30 minutes.  At once put on thin confectioners sugar frostiing.  Other fillings such as blueberry and raspberry may be used instead of pineapple.

Cinnamon Bread

1/2 cup lukewarm water

2 pkgs yeast

1 1/2 cup lukewarm milk

1/4 cup sugar

2 teaspoons salt

1 cup flour, plus

1/4 cup shortening

1 egg beaten

1/2 cup sugar 

2 tablespoons cinnamon

Dissolve yeast in lukewarm water.  Soak for five minutes.  Combine lukewarm milk, 1/4 cup sugar and salt.  Add 1 cup flour, shortening and beaten egg.  Continue to add flour until you get a soft dough.  Let rise for one hour.  Punch down and let rise again.  Mix 1/2 cup sugar and cinnamon.  roll dough into rectangle about 1/2 inch thick.  Sprinkle with sugar and cinnamon mixture and roll like a jelly roll.  Let rise again and bake at 350o for about 30 minutes.

Delicate Lemon Squares

1/2 cup butter

1/4 cup powdered sugar


1 cup sufted flour


Preheat oven to 325o. Mix all ingredients.. Pat into a 9inch square pan.  Bake at 325o for 15 minutes.


1 cup sugar

2 tablespooons flour

1/2 teaspoon baking powder

juice of one large lemon

2 eggs, slightly beaten

Combine all ingredients.  Pour over baked layer.  Bake at 325o for 25 minutes.  Cool.  Sprinkle with powdered sugar.  Cut into squares.


Chicken and Dumplings

1 chicken - preferably a 4 pound hen

1 teaspoon salt

Water to cover

4 medium-sized potatoes, sliced

2 tablespoons parsley


For Dumpling dough:

2 cups flour

1/2 teaspoon salt

2 eggs

2-3 tablespoons water


Cut chicken into serving pieces and cook until tender.  Season with salt.  When chicken is almost soft, add the potatoes.

To make dumplings, make a well in the flour and add the eggs and salt.  Work together into a stiff dough, adding the water or milk if too dry.  Roll out the dough as thin as possible (1/8 inch) and cut in 1 inch squares with a knife or pastry wheel.  Drop into the boiling broth, which should be sufficient to cover the chicken.  Add the chopped parsley.  Some flour can be added to the broth to make it like gravy.  Serves 6-8.  



The Amish Way cookbook, compiled by Adrienne Lund, published by Jupiter Press, copyright revised edition 1994. Adrienne Lund is the author-publisher of nine Amish cookbooks and a children's book about the Amish way of life. Her books are available in our gift shop and in our online store. Visit her website at Used by permission.

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