Amish Recipes

Hello, Summer! We are certainly in the midst of it. Many folks are out of town. Some are taking it easy. Not as many are cooking at home. Too hot! 

Speaking of cooking, I promised you some Amish recipes; there are thousands of them, and many different variations (plus different areas feature different selections). I’ll focus on Holmes, County, Ohio, which is said to have the largest number of Amish in the United States, followed by Lancaster, Pennsylvania. 

Last names seem to go with certain areas, as well. In Holmes County, the last name “Miller” (which doesn’t sound Amish, but it certainly is!) seems to be the dominant name. Other names you will recognize are Yoder, Mast, Troyer, Raber, Shrock, Hochstetler, Stutzman, Slabach, Schlabach, etc. 

I will share a recipe and the name of the person who is affiliated with it. Usually each cookbook had a prayer in the beginning, and of course the Amish pray before each meal. I found many recipes for Yum-E-Setti, and all were similar, so I picked one from Mrs. Noah Beachy: 

Yum-E-Setti

• 1 lb. ground meat, fried    
• 1 package wide noodles (cooked)
• 1 can cream of chicken soup   
• 1 can cream of tomato soup
• 1 cup celery, finely chopped (cooked until tender)
• 1 lb. Velveeta cheese      
• salt to taste

Fry ground meat in skillet, stirring occasionally. Cook noodles in hot water until tender, but not soft.

Mix tomato soup with ground meat and chicken soup with noodles. Put in layers in casserole. Cover with Velveeta cheese and bake in slow oven for 1 hour (but someone wrote on the recipe that instead you can bake at 350 for ½ hour.)

Another recipe that I love is from a Mennonite lady named Vivian Miller: “Savory Chicken Breast Casserole”. Her husband Duane said it’s his very favorite. 

Savory Chicken Breast Casserole 

• 4 boneless skinless chicken breasts  
• 4 slices of Swiss cheese
• 1 can cream of chicken soup  
• salt and pepper   
• ½ c milk
• 1 cup premixed stuffing    
• 3 Tbs. butter, melted. 

Place chicken breasts in a shallow baking dish. Sprinkle lightly with salt and pepper. Top with cheese slices. Combine soup and milk and pour over chicken. Sprinkle stuffing mix evenly over the top. Drizzle butter over stuffing. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake an additional 20 minutes, or until golden brown and bubbly. This casserole is quick and easy to make, and a real favorite of the family.