Amish Soups & Casseroles: Traditional Comfort Food Favorites

By Linda Byler, Laura Anne Lapp, Anna Kauffman and 2 more

75 authentic Amish soups, stews, casseroles—and delicious bread to go with them.
Gathered from interviews with real Amish grandmothers, tattered recipe boxes, and old books and diaries, here is an assortment of delicious baked goods that have been and continue to be popular in eastern Pennsylvania, particularly in the Lancaster area. Now you too can experience the warm, comforting recipes of old order Amish cooks. Prepare to make wonderful treats such as:

• Chicken Corn Soup
• Ham, Green Beans, and Potato Stew
• Beef Vegetable Soup
• Rivvel Soup
• Breakfast Casserole
• Green Bean and Sausage Casserole
• Roasht (or Chicken Filling)
• Becky Zook Bread
• Potato Rolls
• And more!

These recipes will soon become your family favorites and go-to meals for church suppers or potluck dinners. With simple ingredients and instructions that are easy to follow, you'll find yourself whipping up the same wonderful and comforting meals you'll find in Amish country.

• Language: English
• Publisher: Good Books
• Release date: Oct 4, 2022
• ISBN: 9781680998504

Linda Byler

Linda Byler grew up Amish and is an active member of the Amish church today. She is the author of five bestselling fiction series, all set in the Amish world: Hester Takes Charge, Lancaster Burning, Sadie’s Montana, Lizzie Searches for Love, and The Dakota Series. In addition, Byler has written five Christmas romances: The Little Amish Matchmaker, The Christmas Visitor, Mary’s Christmas Good-Bye, Becky Meets Her Match, A Dog for Christmas, and A Horse for Elsie. Linda is also well known within the Amish community as a columnist for a weekly Amish newspaper.

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Copyright © 2022 by Linda Byler, Laura Anne Lapp, Anna Kauffman, and Emily Stoltzfus

Photos by Bonnie Matthews

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Library of Congress Cataloging-in-Publication Data is available on file.

ISBN: 978-1-68099-841-2

eBook ISBN: 978-1-68099-850-4

Cover design by David Ter-Avanesyan

Cover photograph by Bonnie Matthews

Printed in China

I still think of food, love, and my mother as exactly the same thing.

—Linda Byler

CONTENTS

Introduction

Soups & Stews

Casseroles

Breads & Rolls

Conversion Charts

Index

INTRODUCTION

The recipes in this cookbook bring warmth to my heart as I remember our suppers in the old farmhouse on Weaver Road. My mother (Anna Kauffman) was a wonderful cook, making do with the modest grocery funds available, turning a bit of ground beef, potatoes, and green beans into a solid, rib-sticking meal. There were ten children around the dining room table, with my father at the far end. Mam sat on his right side and the rest of us were seated on benches along the side. I remember suppers with mounds of mashed potatoes, ground beef gravy, green beans in a white sauce, and homemade bread with margarine and strawberry jelly (real butter was only for special occasions). We were happy as larks. Other favorites included beef stew and homemade dumplings with applesauce, home-canned pickles and relishes, red beet eggs, fried chicken, and brown butter noodles—all of it comforting, filling, and home-cooked. Those suppers in the old dining room on the farm are some of my happiest memories.

Many of the recipes in this book come from my mother’s tin box, the recipe cards dog-eared and faded. I can still see her kneading bread dough, her gray apron tied around her soft waist, the color in her face heightened on account of the woodstove beside her. We were poor, but rich in all the things that make life happy.

Other recipes in this book come from my daughters, Laura and Emily, who are excellent cooks and now provide wonderful meals for their own families. It’s a joy to see them carrying on the traditions of home-cooked meals and family suppers. Perhaps our recipes will inspire you to share a warm meal with your loved ones and create your own lasting memories.

—Linda Byler

CHICKEN CORN SOUP

Makes 6 servings

Ingredients:

4 tablespoons butter

¾–1 cup chopped celery

¾–1 cup chopped onion

3–4 cups water

1 quart corn

4 cups cooked and diced chicken

6–7 teaspoons chicken bouillon

2 tablespoons