Smooth Carrot Soup

Serves 4. Prep time: 10 minutes. Cooking time: 15-20 minutes. Suitable for freezing.

  • 15 ml/1 tbsp Oil or 25 g/1 oz butter/margarine
  • 1 Onion, chopped
  • 1 garlic clove, chopped
  • 450 g/1 lb Carrots, peeled and chopped
  • 600 ml/1 pt of Chicken or Vegetable Stock
  • Pinch of sugar (optional)
  • Salt and pepper (careful if using commercial stocks)
  • 150 ml/¼ pt of Single cream
  • Fried bread croutons

Method: Heat the oil or melt the butter in a large saucepan. Cook the onion and garlic for a few minutes until soft, but not browned. Stir in the carrots and then add the stock with a pinch of sugar (if using). Bring to the boil, stirring occasionally and season to taste with salt and pepper. Reduce the heat, cover and simmer for 15 – 20 minutes or until the carrots are soft. Leave the soup to cool slightly, then purée in a blender or food processor until smooth. Return the soup to the pan and stir in the cream. Heat through gently and serve hot with croûtons.

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Amish Baked Chicken

1/2 c. flour

2 tsp. paprika

1 tsp. pepper

1/4 tsp. dry mustard

3 tsp. salt

1 cut up broiler or young chicken

1/4 lb. butter

Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture. In a cake pan, melt the butter. Place the chicken parts in the pan, but do not crowd them. Bake the chicken at 350 degrees for 1 1/2 to 2 hours or until done.

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Amish Oven Fried Chicken

1/3 c. vegetable oil

1/3 c. butter

1 c. all-purpose flour

1 tsp. salt

2 tsp. black pepper

2 tsp. paprika

1 tsp. garlic salt

1 tsp. dried marjoram

8 or 9 pieces chicken

Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside. In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake at 375 degrees for 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.

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Amish Chicken Corn Soup

2 lbs. cut up chicken

5 c. water

1 med. onion, chopped

2 tbsp. chopped parsley

1/2 c. chopped celery

2 c. corn

Salt and pepper

1 c. flour

1 egg, beaten

1/4 c. milk

Simmer chicken in boiling water, remove bones and skin. Strain the stock Return to pot, add onions, celery and corn. Simmer till vegetables are tender. Mix flour with egg and milk. Rub mixture with fork till it crumbles. Drop crumbs in soup. Cook 10 more minutes covered. Serves 3 to 4.

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Amish Waffles

2/3 c. all purpose flour

2/3 c. sifted cake flour

1 c. milk

1 3/4 tsp. baking powder

 1 1/3 whole eggs, well beaten

 3 1/2 tbsp. butter or margarine

 3/4 tsp. vanilla extract


 1 c. water

 7 tbsp. sugar

 1 1/4 tsp. white corn syrup

 2 Pinches red food coloring

 4 tsp. cornstarch

 2/3 whole (3 oz.) raspberry flavored gelatin

 5 1/4 sol. oz. frozen blueberries, defrosted

 5 1/4 sol. oz. frozen raspberries, defrosted

 Vanilla ice cream, optional

Mix batter ingredients together in order just until smooth. Bake in waffle iron according to manufacturer’s directions. For topping, combine water, sugar, corn syrup, food coloring and cornstarch in saucepan; cook over medium heat until thickened. Remove from heat; add gelatin, stirring until dissolved. Cook, add berries. Serve warm over waffles with a scoop of vanilla ice cream, if desired.

 Yield: 4 servings.

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Soft Amish Chocolate Chip Cookies

1/2 c. shortening

 1 c. sugar

 2 lg. eggs

 1/2 c. milk

 2 1/2 c. flour

 1 tsp. baking powder

 3/4 tsp. baking soda (place in the milk)

 1 (12 oz.) bag chocolate chips or butterscotch chips

Cream shortening and sugar. Add eggs and milk with soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate chips or butterscotch chips. Place on a greased cookie sheet about 1 teaspoon of dough. Bake at 400 degrees until the edge is lightly brown.

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Cajun Turkey Burgers

1 egg, beaten

1 tbsp. worcestershire sauce

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground red pepper

1/2 c. seasoned fine dry breadcrumbs

1 lb. ground turkey

6 slices bacon

In a large mixing bowl, combine egg, worcestershire sauce, salt, garlic powder, onion powder and red pepper. Add breadcrumbs and turkey; mix well. Shape turkey mixture into six 3/4″ thick patties. Wrap a strip of bacon around outside of each patty and fasten with a wooden toothpick. Place patties on the unheated rack of a broiler pan.

Broil 3 to 4″ from heat for 15 to 18 minutes or until no pink remains and bacon is done, turning once. Remove toothpicks before serving. Serve in buns and top with tomato slices and chili peppers, if desired. Makes 6 servings.

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Rhonda’s Marinated Chicken Sauce

1 c. soy sauce

3 c. water

3 tbsp. dark Karo syrup

1/2 tsp. ground ginger

5 – 6 cloves garlic, minced

1 tsp. worcestershire sauce

4 whole chicken breasts, skinned and boned

Marinate chicken at least 4 hours. Grill on low for 1 hour.

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Rancher’s Sunday Chicken

3 lbs. fryer chicken parts

1 c. Hidden Valley Ranch salad dressing, prepared

4 c. cracker or bread crumbs




Wash and dry chicken parts. Dip into prepared salad dressing. Spoon crumbs over the dressing to cover. Place in foil-lined pan. Sprinkle with salt, pepper and paprika. Bake, uncovered, at 375 degrees for 1 1/4 hours. Serves 6.

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Ralph & Radine’s Favourite Chicken Spaghetti

1 med. chicken, cooked and boned

1 tbsp. margarine

1/2 lg. green pepper, chopped

1 med onion

1/2 lb. fresh mushrooms, sliced, or 1(4 oz.) can mushrooms, sliced

2 cans cream of mushroom soup or cream of chicken soup

2 cans cream of tomato soup

1 can chicken broth

1 (7 oz.) jar green olives, drained

2 tsp. worcestershire sauce

3 drops tabasco sauce

1 tsp. salt

1/4 tsp. pepper

2 (7 oz.) pkgs. spaghetti

5 oz. sharp cheddar cheese, grated

Cook spaghetti according to package directions. Melt margarine in large pan and add green pepper, onion and mushrooms. Sauté until tender. Add the soups, broth, olives, worcestershire sauce and tabasco. Simmer gently for 15 minutes, then add chicken, drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese. DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.

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