200 Hearty Recipes from Amish Country Including the Life of the Amish in Full-Color Photographs Amish_Friends_Cover.indd 1 12/1/06 1:56:41 PM © 2007 by Wanda E. Brunstetter ISBN 978-1-59789-644-3 All rights reserved. No part of this publication may be reproduced or transmitted for commercial purposes, except for brief quotations in printed reviews, without written permission of the publisher. Churches and other noncommercial interests may reproduce portions of this book without the express written permission of Barbour Publishing, provided that the text does not exceed 500 words or 5 percent of the entire book, whichever is less, and that the text is not material quoted from another publisher. When reproducing text from this book, include the following credit line: “From Wanda E. Brunstetter’s Amish Friends Cookbook, published by Barbour Publishing, Inc. Used by permission.” All scripture quotations are taken from the King James Version of the Bible. Cover art and interior photos by Doyle Yoder Photography Cover and interior design by Robyn Martins Published by Barbour Publishing, Inc., P.O. Box 719, Uhrichsville, Ohio 44683, www.barbourbooks.com Our mission is to publish and distribute inspirational products offering exceptional value and biblical encouragement to the masses. Printed in China. 54321 Contents 1. History of the Amish and Mennonites. . . . . . . . . . . . . . 9 2. Beverages. . . . . . . . . . . . . . . . . . . . . . . . . . . 10 3. Amish Church . . . . . . . . . . . . . . . . . . . . . . . . . 19 4. Breads and Rolls . . . . . . . . . . . . . . . . . . . . . 20 5. Amish Schools . . . . . . . . . . . . . . . . . . . . . . . . . 33 6. Breakfast Foods . . . . . . . . . . . . . . . . . . . . . . 34 7. Amish Weddings . . . . . . . . . . . . . . . . . . . . . . . . 45 8. Desserts. . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 9. Amish and Mennonite Quilts . . . . . . . . . . . . . . . . 122 10. Jams and Jellies. . . . . . . . . . . . . . . . . . . . . 123 11. Amish Homes . . . . . . . . . . . . . . . . . . . . . . . . 132 12. Main Dishes. . . . . . . . . . . . . . . . . . . . . . . 133 13. Amish and Mennonite Transportation. . . . . . . . . . . 164 14. Miscellaneous. . . . . . . . . . . . . . . . . . . . . . 165 15. Amish Communication . . . . . . . . . . . . . . . . . . . 176 16. Pickles and Relish . . . . . . . . . . . . . . . . . . . . 177 17. Amish Occupations . . . . . . . . . . . . . . . . . . . . . 188 18. Salads and Sides . . . . . . . . . . . . . . . . . . . . 189 19. Amish and Mennonite Clothes . . . . . . . . . . . . . . . 213 20. Snacks. . . . . . . . . . . . . . . . . . . . . . . . . . . 214 21. Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 223 es sitting on benches in red barn having church Mt Eaton, Wayne Co. Ohio of the Amish lHistory and Mennonites The Amish and Mennonites are direct descendants of the Anabaptists, a group that emerged from the Reformation in Switzerland in 1525 and developed separately in Holland a few years later. Most Anabaptists eventually became identiﬁed as Mennonites, after a prominent Dutch leader, Menno Simons. The word Amish comes from Jacob Ammann, an inﬂuential leader who in 1693 led a group that separated from the Mennonite churches. Driven by persecution from their homes in Switzerland and Germany, hundreds of Mennonites began to immigrate to North America, and in the 1700s the Amish sought homes in North America, too. They were welcomed in Pennsylvania by William Penn and ﬁrst settled there by the mid-nineteenth century. Some moved to Ohio, Indiana, Iowa, and other parts of the country. Both the Amish and Mennonites believe in the authority of the Scriptures, and their willingness to stand apart from the rest of the world shows through their simple, plain way of living. 9 l Beverages Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. 1 CoRINTHIANS 10:31 10 Quick Root Beer 1 teaspoon yeast 1½ cups sugar 4 teaspoons root beer extract Warm water In 1-gallon jar, dissolve yeast in 1 cup warm water. Add sugar and root beer extract with enough warm water to dissolve thoroughly. Stir until dissolved. Fill jar with water and set in the sun or a warm place for several hours or until strong enough. Cool. Note: Root beer can be made in the morning and be ready to drink by noon. Susie Martin Penn Yan, NY ••• Good,better, best—never let let it rest. v 11 ••• Cappuccino Mix 1 cup instant creamer 1 cup chocolate drink mix ⅔ cup instant coffee granules ½ cup sugar ½ teaspoon cinnamon ¼ teaspoon nutmeg Combine all ingredients and store in airtight container. To prepare, add 3 tablespoons mix to 6 ounces hot water or milk. Stir well. Martha Weaver Mertztown, PA ••• The teakettle sings even when it’s up to its neck in hot water. v 12 ••• Effortless Eggnog ½ gallon cold milk, divided 1 (3.4 ounce) package French vanilla instant pudding mix ¼ cup sugar 2 teaspoons vanilla ½ teaspoon cinnamon ½ teaspoon nutmeg In large bowl, whisk ¾ cup milk and pudding mix until smooth. Whisk in sugar, vanilla, cinnamon, and nutmeg. Stir in remaining milk. Refrigerate until serving. Yields 2 quarts. Rosella Oberholtzer Mifﬂinburg, PA v 13 Hay-Time Switchel 2 cups sugar 1 cup molasses ¼ cup vinegar 1 teaspoon ginger 1 gallon water, divided Heat sugar, molasses, vinegar, and ginger in 1 quart water until dissolved. Add remaining water; chill and serve. Yields 1 gallon. Mollie Stoltzfus Charlotte Hall, MD ••• If you can’t be thankful for what you receive,then be thankful for what you escape. v 14 ••• Homemade Vegetable Juice 1 gallon tomatoes 3 quarts carrots 2 quarts red beets 1 quart celery 6 onions Handful of parsley Juice from 1 to 2 lemons Salt 3 to 4 hot peppers (optional) In large kettle, boil vegetables and parsley for 1 hour until soft. Put through food mill or blender. Add lemon juice and salt. Pour into jars and seal. Process jars in boiling water bath for 10 minutes. Lena Miller Apple Creek, OH Fruit Slush 1 (6 ounce) can frozen orange juice concentrate, thawed 3 cups water 1½ cups sugar 6 bananas, mashed 1 (20 ounce) can crushed pineapple, drained 7UP (optional) Mix concentrate, water, and sugar. Add bananas and pineapple and stir. Freeze. To serve, thaw to slush. Add 7UP if desired. Ruth Troyer Orwell, OH 15 Cheery Cherry Punch 3 (3 ounce) packages cherry gelatin 2 cups sugar 6 cups boiling water 1 (46 ounce) can unsweetened pineapple juice 1 (12 ounce) can frozen orange juice concentrate, thawed 1 (12 ounce) can frozen lemonade concentrate, thawed 1 gallon cold water 2 (2 liter) bottles ginger ale Dissolve gelatin and sugar in boiling water. Add pineapple juice, orange juice and lemonade concentrates, and water. Mix well. Chill until very cold. Just before serving, add ginger ale and ice. Linda Fisher Leola, PA v 16 Grape Punch 1 (6 ounce) can frozen white grape juice concentrate, thawed 4 cups water 1 (2 liter) bottle 7UP ½ gallon raspberry sherbet Mix all ingredients together. Add 7UP and sherbet last. Ina Mast West Union, OH ••• A cookbook is a volume full of stirring passages. v 17 ••• Vinegar Punch 2 quarts water ¼ cup vinegar ½ cup sugar ⅛ teaspoon nutmeg In large pitcher, measure water. Add vinegar, sugar, and nutmeg. Stir until sugar is dissolved. Ruth Martin Selinsgrove,PA Rhubarb Punch 12 cups chopped rhubarb 8 cups water 3 cups sugar 1 (12 ounce) can frozen orange juice concentrate, thawed Cook rhubarb in water until done. Let drip through sieve, collecting juice in large container. Add sugar, orange juice concentrate, and water to equal 3 gallons. Elva Shirk Dundee, NY 18