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Friday is Recipe Day!
Happy Friday!
I now have recipes from my Amish friends in Lancaster County and Colorado. Some of the folks from Colorado traveled from Iowa, Ohio, Missouri, Indiana, and New York. So, I have quite a collection. I've decided that every Friday I will share an Amish recipe. I've learned (often the hard way) that a lot of the recipes don't list a temperature or how long to cook for! So, I'm going to list it the way it is written, and if anyone would like to try the recipe, please share your results with us here!
Here's the first recipe from an Amish friend in the San Luis Valley!
Elephant Stew
1 elephant
brown gravy
2 rabbits
salt and pepper to taste
Cut elephant into bite-sized pieces; this will take about 4 months. Cook over kerosene at 525 degrees until tender, about 5 months. Add salt and pepper, and cover with brown gravy. This will serve 3,800 people. If more are expected, add rabbits. Do this only if absolutely necessary, as most people don't like to find hare in their stew.
HA HA....YES, this recipe was actually in my Amish cookbook, so we can't say the Amish folks don't have a sense of humor!!
Here's the REAL recipe I want to share. My Amish friend in Colorado--who is from Missouri--pointed this one out to me as being very good! I love rhubard, but I can't find it where I live. So...I'm hoping that someone will try this recipe and report back to us.
Rhubarb-Walnut Bread
1 1/2 c. brown sugar
2/3 c. oil
1 egg
1 c. sour milk
1 1/2 c. rhubarb, chopped
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
Vanilla
1/2 c. walnuts, chopped
Topping:
1/2 c. white sugar
1 T. butter
1 tsp. cinnamon
Mix well in order given. Sprinkle with topping mixture and bake at 350 to 375 until center is firm. Yield: 2 loaves.
I would LOVE to know how long this has to cook, since it doesn't say. And, how much Vanilla?
I now have recipes from my Amish friends in Lancaster County and Colorado. Some of the folks from Colorado traveled from Iowa, Ohio, Missouri, Indiana, and New York. So, I have quite a collection. I've decided that every Friday I will share an Amish recipe. I've learned (often the hard way) that a lot of the recipes don't list a temperature or how long to cook for! So, I'm going to list it the way it is written, and if anyone would like to try the recipe, please share your results with us here!
Here's the first recipe from an Amish friend in the San Luis Valley!
Elephant Stew
1 elephant
brown gravy
2 rabbits
salt and pepper to taste
Cut elephant into bite-sized pieces; this will take about 4 months. Cook over kerosene at 525 degrees until tender, about 5 months. Add salt and pepper, and cover with brown gravy. This will serve 3,800 people. If more are expected, add rabbits. Do this only if absolutely necessary, as most people don't like to find hare in their stew.
HA HA....YES, this recipe was actually in my Amish cookbook, so we can't say the Amish folks don't have a sense of humor!!
Here's the REAL recipe I want to share. My Amish friend in Colorado--who is from Missouri--pointed this one out to me as being very good! I love rhubard, but I can't find it where I live. So...I'm hoping that someone will try this recipe and report back to us.
Rhubarb-Walnut Bread
1 1/2 c. brown sugar
2/3 c. oil
1 egg
1 c. sour milk
1 1/2 c. rhubarb, chopped
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
Vanilla
1/2 c. walnuts, chopped
Topping:
1/2 c. white sugar
1 T. butter
1 tsp. cinnamon
Mix well in order given. Sprinkle with topping mixture and bake at 350 to 375 until center is firm. Yield: 2 loaves.
I would LOVE to know how long this has to cook, since it doesn't say. And, how much Vanilla?
Posted by Beth Wiseman at 8/27/2010 3:32 PM 
Categories: uncategorized
Tags: Amish books Land of Canaan Plain Perfect Paradise Pennsylvania Colorado Amish Beth Wiseman Amish recipes DAughters of the Promise
Categories: uncategorized
Tags: Amish books Land of Canaan Plain Perfect Paradise Pennsylvania Colorado Amish Beth Wiseman Amish recipes DAughters of the Promise
I have noticed missing measurements and such also in Amish recipes, as for the vanilla if I am guessing I usually go with 1 1/2 tsp. The best measurement we have come across is butter the size of an egg. LOL
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I would love to try that recipe, but this is no longer the season for rhubarb in our area. I will definitely try it next spring!! These recipes sound like my mother's old cook book!! Can't figure out quantity, temperatures or size of pan!!
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love your Facebook....
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I miss having rhubarb on a regular basis. When I was growing up in Illinois, Grandma grew gigantic rhubarb. She made the best strawberry rhubarb pies! Here in Alabama, rhubarb doesn't grow well.
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Haha! Love the sense of humor! The recipe (the one without the elephant) sounds wonderful. Unfortunately, rhubarb season has long passed this Nutmeg State resident by. I do so want to try it, though!
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I will try this recipe out tomorrow and let you know. Sheryl
Thanks for the recipe.
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recipe looks wonderful, cant wait to try it.
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Enjoyed reading all comments. I will be adding information later as it time for me to go to bed. Goodnight and God Bless, nanafish9403@yahoo.com
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How funny! Glad you shared the other receipe! thanks, looks so yummy!@ have a great week-end! God Bless!
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Hi Beth, This does look like a good recipe--nice and easy too. However, I have the same question--how much vanilla, how long do you cook it for, and what size loaf pans do you use? Can you use frozen rhubarb? I find that some Amish recipes lack this kind of information.
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Hi Beth,
Love reading your blog....when did you start the Friday Recipes ? I just now noticed them on your blog...I'm looking for the peanut brittle one that the Amish make....can you post that one or either email it to me at kylady717@cinci.rr.com ? Thanks and enjoy your books very much and the pictures you post and love hearing about your trips..... Take care....Mona
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Loved finding this. I joined a group of Christian Fiction on Facebook and this came up. I love all of your books and have most of them in my library.
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