Amish Community Cookbook. Carole Roth Giagnoavo
recipes also demonstrate the agricultural heritage of the group. Most Amish and Mennonite families were farmers, and all of their food was produced from what they could raise and grow on the farm. Ingredients lists for the dishes in this book often call for garden produce, fresh meats, and dairy products. This close connection to the land and the ingredients seems to make these recipes that much more special. You can gain a sense of the hours of hard labor that went into growing and preparing the food and the satisfaction and accomplishment felt when sitting down at the table after a good day’s work.
It is not unexpected to come across an unusual or surprising ingredient, as many recipes were developed with what was readily available. Substitutions and variations are typical; if one ingredient was not on hand, recipes were adapted to work with what was accessible at the time. For the most part, recipes were not written down, and there was no measuring involved. Cooks added ingredients as they saw fit until they were satisfied with the result, meaning each recipe in this book has a little something special added to it by each person who made it.
Beyond reflecting a European and agricultural heritage, Amish and Mennonite food highlights a community culture. Food is used to bring people together at events such as barn raisings or quilting bees and to support relief efforts by organizations such as Mennonite Central Committee (MCC). Many of the recipes in this book were collected from relief sales held by MCC and were used to raise funds to support those in need around the world.
This book is a collection of favorite traditional recipes gathered from the Amish and Mennonite community, passed down from generation to generation, made with love, and meant to be shared. We hope they bring you comfort and fond memories as you enjoy them with your family and friends.
—Enjoy!
How This Book Came To Be
The recipes in our three previous Amish and Mennonite cookbooks (Treasured Mennonite Recipes, More Treasured Mennonite Recipes, and Treasured Amish & Mennonite Recipes) were collected beginning in 1992 from Mennonite and Amish homes across North America. The first book celebrated the success of the “relief sale” tradition—community fundraisers that Mennonite Central Committee (MCC) has held for more than 40 years.
Several years ago, I went through these recipes, updating as needed, and whittling down or expanding the number of selections (I found we had far too many recipes for certain foods and were missing a few common Amish-Mennonite dishes).
I hope you will find it to be a cookbook you use often, and one that inspires you both creatively and in your spirit.
Charitable Giving
As a former elementary school teacher, I have a special place in my heart for helping children wherever they may live. MCC projects are well-managed and practical ways to help others.
Mennonite Central Committee is probably the most common and popular donation choice for Amish and Mennonite church members of all types, from conservative to modern.
In addition to giving copies of this book to MCC for use in fundraising, 10% of the sales of this book by the publisher are donated to MCC and designated for projects to relieve poverty, develop food security and agricultural projects, and to promote self-sufficiency in lower income countries.
The three previous cookbooks I published have generated more than $175,000 in income for Mennonite Central Committee.
Thanks for buying the book! I hope you have as much fun reading and cooking for your family as I did creating it.
Casseroles and Main Dishes
Side Dishes and Vegetables
Breads and Breakfast Foods
Canning Recipes
Jams and Jellies
Desserts and Sweets
Before you select a recipe and start cooking, here are some things you might need to know.
Salad dressing. Throughout this book, you might see “salad dressing” appear on the ingredients lists. This term does not refer to French, Honey Dijon, or your own favorite salad dressing, but rather to Miracle Whip salad dressing or your favorite equivalent brand. Use this or mayonnaise when the ingredients list calls for salad dressing.
Potato water. Potato water refers to water in which potatoes have been boiled. After boiling, some of the starch from the potatoes is left behind in the water. This water is often called for in bread recipes because it makes the bread incredibly moist. It can also replace milk in a bread recipe. Make potato water by boiling several peeled and cubed potatoes for 20 minutes. Let the water temperature come down before you use it.
Candy stages. Candy recipes might refer to candy syrup that has reached the thread, soft ball, or hard ball stage. Syrup that has reached the thread stage has a temperature between 230°F and 235°F and, when dropped into cold water, will form thin threads. Syrup that has reached the soft ball stage has a temperature of between 235°F and 240°F and, when dropped into cold water, will form a ball that is soft and malleable to the touch, able to be flattened a few moments after it has been removed from the water. Syrup that has reached the hard ball stage has a temperature between 250°F and 265°F and, when dropped into cold water, will form a hard ball that won’t flatten, although you should be able to change its shape slightly by squeezing it.
Grape Juice
• 1 cup grapes, washed and stemmed
• ¾ cup sugar
Put the grapes into a sterile 1-quart sealer. Add the sugar and slowly fill with boiling water (jars crack easily if water is poured too fast). Seal and store. In a month, you can pour off a lovely juice to serve as it is or mix it with lemon and ginger ale to taste.
Juice
Always use real juice for these recipes, not juice substitutes. You’ll enjoy the flavor that much more.
Photo courtesy of The Gray Boxwood, www.thegrayboxwood.com