Friday, March 18, 2016

Friday Amish Lenten Supper Recipe

 Amish Cabbage Casserole is a simple hearty dish that will fill any appetite. Good for a Lenten supper.
  • 1 medium green cabbage, cut into thin wedges
  • 1/2 cup water
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 2 cups milk (Non Dairy OK)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup cheddar cheese, shredded (Low-fat OK - Non Dairy version OK)
  • 1/2 cup mayonnaise (Low-fat OK)
  • 3 tablespoons chili sauce
  • 1/2 cup finely chopped onion
  • 1/2 cup green bell pepper, finely chopped
  1. Preheat oven to 375 degrees F.
  2. Combine cabbage wedges and water in a large saucepan; cover and cook over medium heat 15 minutes. Drain well, and place cabbage wedges in a 12 x 8 x 2-inch baking dish.
  3. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook over low heat 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in the salt and pepper. Pour mixture over cabbage, and bake at 375 degrees for 20 minutes.
  4. Combine cheese, mayonnaise, chili sauce, onion, and green bell pepper; stir well, and spread over cabbage. Bake at 400 degrees F for 20 minutes.

Friday, March 11, 2016

Amish Velvety Cheese Soup (Lenten Friday)

Good for a Lenten Friday dinner served with a salad and some crusty bread.

1/4 cup butter
1/4 cup minced onion
1/4 cup all-purpose flour
4 cups milk
1 cup cheddar cheese (low-fat OK.)
2 cups fresh vegetables (corn, diced carrots and peas.)
Melt butter in saucepan, then add the onion and saute' until clear. 
Remove pan from heat. Add the flour, milk and salt to taste. Return pan to heat and cook
until thickened, stirring constantly. Add the cheese and stir until melted. Add the vegetables.
Let simmer for 30 minutes. Serve warm.
 (From: The Amish Cook Cookbook )

Wednesday, March 2, 2016