Amish cooking has become ingrained into traditional American cooking. Chances are, growing up your grandmother or your mother prepared a dish or two that was based on a traditional Amish recipe and you didn't even know it. You just knew that you found it delicious. In my case it was the "Shoo Fly Pie" that my grandmother made when I was a young child. It was awesome! Later in life, I tried to find Shoo Fly Pie, and found that no one knew what I was talking about.
I asked my mother if she had the recipe and as luck would have it, my grandmother never wrote down any of her recipes. She had them all stored in her head. So from there the hunt was on. I finally traced the roots of my favorite dessert to the Amish, and that is where this book was born. I found that many of the great breads, cookies and dishes that my grandmother used to make, were actually Amish recipes! I thought everyone should try these great recipes, so I have put together a collection of 65 of my favorite Amish recipes in an easy to use eBook that anyone can afford. Here is what I have included:
Amish Chicken Salad Recipe Headlines
American Contemporary to Bars/Grills/Pubs - Chicago Tribune
American Contemporary to Bars/Grills/Pubs Chicago Tribune Take a culinary tour beginning with a braised pork belly starter with parsnip puree. Move on to a mixed green salad with whipped brie. Entrees include such things as a bone-in rib eye with Gorgonzola butter and pan roasted Amish chicken breas.
Travel notes: Lake Erie Wine & Cheese Weekend nears - Pittsburgh Post Gazette
Travel notes: Lake Erie Wine & Cheese Weekend nears Pittsburgh Post Gazette Among some of the offerings will be cheese fondue, garden-stuffed shells with herb cream sauce, bacon maple biscuits, loaded pasta salad, apple stuffed chicken breast, cheesy spinach and bacon quiche, beef hash brown pizza casserole and Buffalo blue ...
Five last-minute Chicago ideas for Mother's Day Dining Chicago (blog) Entree choices include dual eggs benedict with wild mushroom, wilted spinach, roasted potato and truffle hollandaise sauce; croque madame with smoked chicken breast, gruyere, brioche, pan-fried egg and herb salad; reclaimed coffee-rubbed organic Amish...
Chef Bob Waggoner brings French finesse to Watermark - The Tennessean
Chef Bob Waggoner brings French finesse to Watermark The Tennessean Bar opens at 5 pm Cost: Soups/salad/first course: $10-$25. Mains: $26-$39. Plus, Kobe strip: $110. Sides: $7-$8. Dessert: $10. Chef Bob Waggoner is no stranger to Nashville. Diners may recall his impressive tenure at The Wild Boar before he moved to ...