Amish Rockets

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Serves	6-8
Prep time	40 minutes
Cook time	20 minutes
Total time	1 hour
Allergy	Milk
Meal type	Main Dish
Misc	Serve Hot
From book	The Amish Family Cookbook

Amish rockets are a great grilled meal to make anytime. With chicken, stuffed jalapenos and bacon slices, this one's sure to please!

Ingredients

• 1/2lb chicken breast strips
• 3/4 cups Italian dressing, divided
• 4oz cream cheese, softened
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 12 Medium jalapenos
• 12 thin slices bacon

Directions

Step 1

Place chicken breast strips and 1/2 cup Italian dressing in a shallow dish or resealable plastic bag; cover or seal; chill 30 minutes.

Step 2

Remove chicken from marinade, discarding marinade.

Step 3

Grill chicken, covered with lid, over medium heat (300-350 degrees), 4-5 minutes on each side or until done, basting with remaining 1/4 cup Italian dressing.

Step 4

Let chicken cool slightly and finely chop. Stir together chicken, cream cheese, salt, and pepper.

Step 5

Cut peppers lengthwise down 1 side, leaving other side intact; remove seeds.

Step 6

Spoon 1 1/2 to 2 tablespoons chicken mixture into cavity of each pepper.

Step 7

Wrap each pepper with 1 bacon slice, securing with 2 wooden toothpicks. This can all be done the day before serving. (For milder peppers, look for jalapeno peppers with rounded tips).

Step 8

Grill stuffed jalapenos, without lid, over medium hear, 20-25 minutes or until bacon is crisp, turning frequently.

The Amish Family Cookbook By Jerry and Tina Eicher Available Now From the home of bestselling author Jerry Eicher (more than 350,000 books sold) and his wife, Tina, comes this warm and inviting peek into an Amish kitchen, complete with Amish recipes, proverbs, and humor. Readers will laugh, pray, and eat robustly with The Amish Family Cookbook at their side. Learn more: http://bit.ly/AmishFamilyCookbook

Filed under: Meats/Main Dishes, Recipes by AmishReader.com
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Healthy Apple-Walnut Muffins
Ingredients:

• 2 cups flour
• 1 teaspoon baking soda
• 1/4 rounded teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 2 large eggs
• 1 cup & 2 tablespoons frozen apple juice concentrate, thawed
• 2/3 cup buttermilk
• 2 tablespoons oat bran
• 2 small Granny Smith apples, peeled, cored, and chopped
• 1/3 cup chopped walnuts
• 1 small Granny Smith apple, peeled, cored, and cut into 12 thin slices

Directions:

Mix flour, baking soda, salt, and spices.

Mix together eggs, apple juice, and buttermilk.

Stir flour mixture and oat bran into egg mixture until dry ingredients are just moistened. Do not overmix.

Gently stir in chopped apples and nuts.

Spoon batter into 12 greased or paper-lined muffin pan cups.

Garnish each muffin with an apple slice.

Bake at 375° for 25 minutes or until tops spring back when pressed.

Cool slightly; remove from pan.

Yield: 12 servings

This recipe has been provided as an excerpt from The Amish Family Cookbook by Jerry & Tina Eicher.
Learn more below.

The Amish Family Cookbook By Jerry and Tina Eicher Available Now From the home of bestselling author Jerry Eicher (more than 350,000 books sold) and his wife, Tina, comes this warm and inviting peek into an Amish kitchen, complete with Amish recipes, proverbs, and humor. Readers will laugh, pray, and eat robustly with The Amish Family Cookbook at their side. Learn more: http://bit.ly/AmishFamilyCookbook

Filed under: Recipes by AmishReader.com
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Apple Crisp
Ingredients:

• 4 cups sliced tart apples
• 3/4 cup brown sugar
• 1/2 cup flour
• 1/2 cup oats
• 3/4 teaspoon cinnamon
• 1/3 cup butter, softened

Directions:

Heat oven to 375.

Arrange apples in greased 8-inch square pan.

Mix all remaining ingredients and sprinkle over apples.

Bake until topping is golden brown and apples are tender, about 30 minutes.

Serve warm with ice cream or milk.

Yield: 6-8 servings

This recipe has been provided as an excerpt from The Amish Family Cookbook by Jerry & Tina Eicher.
Learn more below.

The Amish Family Cookbook By Jerry and Tina Eicher Available Now From the home of bestselling author Jerry Eicher (more than 350,000 books sold) and his wife, Tina, comes this warm and inviting peek into an Amish kitchen, complete with Amish recipes, proverbs, and humor. Readers will laugh, pray, and eat robustly with The Amish Family Cookbook at their side. Learn more: http://bit.ly/AmishFamilyCookbook

Filed under: Recipes by AmishReader.com
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Kentucky Cornbread by Nannie Bray

This comes from my best friend, who was taught by her mother, Nannie Bray,
a lifelong Kentucky resident. It is a procedure, not a recipe. As unbelievable as it may seem, her mom never owned a cookbook, or an official measuring cup or spoon. Nevertheless, everyone loved her cornbread.

Preheat oven to 400 degrees. Use a tablespoon and put two scoops of lard in a 10 inch iron skillet and place in over while it is preheating. (Mom always used lard, but I have found that shortening works fine and is easier on my heart and mind.) Meanwhile, she used her cupped right hand as a measuring cup. In a mixing pot or bowl, put 2 heaping cups of corn meal mix, 1 heaping cup of self-rising flour, one generous pinch of salt, and mix with the right hand. (She never used a spoon to mix.) Get the buttermilk ready on the counter. Remove the iron skillet from the over. Make sure that all the lard is melted. Roll the lard all around the skillet and up half way on the sides. Pour the extra in the cornmeal and flour mixture. Make sure that 1/4 inch of oil remains in the skillet. Put the skillet back in the oven to get really, really hot. Mix the cornbread mixture up by adding some buttermilk. Stir with the right hand and add buttermilk until it is a thick mixture, but can still be poured with a little help from the hand.

Take the skillet out, the lard might be ‘smoking’ a little, but you can see the swirls from the heat. Pour the cornbread mixture (should sizzle when it hits the oil), scrap the bowl with the hand and put in hot oven. Bake for about 20 minutes or until the bread is firm to the touch in the middle. This makes for a crunchy crust on sides and bottom. If there is any left overs, it will not be the crust, and will not be thrown out. Leftovers will be used for the infamous Kentucky cereal, AKA Cornbread and Milk!

Filed under: Amish Fiction, Authors, Mary Ellis, Recipes by Mary
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While writing A Little Bit of Charm, I asked Kentucky resident, Linda Hitchcock, to supply me with a traditional pie recipe. This is Chess Pie by her aunt, Peg Hersman Triplett. Linda told me this pie is a Kentucky favorite! Many versions of Chess Pie exist, some with cream or milk, some with flour in place of cornmeal. Still others add lemon in place of vanilla and eliminate the vinegar. Some even add chocolate, although Linda feels her Aunt Peg’s is the best! This recipe came from her mother, (Linda’s grandmother) who died in 1933.The origins are murky but it has been suggested the recipes originated in England, were brought to the Virginia Colony and then to Kentucky where they became popular. The pies are usually served at room temperature and don’t need embellishment, although whipped cream is nice. They are stored at room temperature~ and were probably held in pie safes in previous eras. Chess pie is made with ingredients readily available on a farm, quickly assembled and easily doubled or tripled for a large family. Enjoy!

1 (9”) unbaked pastry shell, homemade or favorite store bought

1 stick, 1/2 cup butter, melted

1 1/2 cups sugar

3 eggs, lightly beaten

2 tablespoons cornmeal

1 tablespoon white vinegar

1 tsp. vanilla

Preheat oven to 350 degrees. Melt butter, stir in sugar, add cornmeal, beat in eggs, one at a time, beating well, and add vinegar and vanilla. Pour into unbaked pie shell. Bake at 350 for 40-45 minutes until set and lightly brown on top.

Filed under: Authors, Mary Ellis, Recipes by Mary
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Salisbury Steak with Onion Gravy
Ingredients:

• 2 eggs
• 1 10 1/2-oz. can condensed French onion soup, divided
• 1 cup dry bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 lbs. ground beef or venison
• 1 1/4 cups water
• 1/2 cup ketchup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon prepared mustard
• 1 package dry onion soup mix
• 1 can mushroom soup
• 2/3 cup half-and-half

Directions:

Beat eggs.

Stir in 2/3 cup of French onion soup, bread crumbs, salt, and pepper.

Crumble beef or venison over mixture; mix gently. Shape into 12 oval patties.

In a skillet, brown patties over medium heat for 3-4 minutes on each side.

Remove and set aside; drain.

Add the water, ketchup, Worcestershire sauce, mustard, onion soup mix, and remain French onion soup to skillet. Bring to a boil.

Return patties to skillet; spread with mushroom s0up.

Pour half-and-half over everything and cover.

Tina Eicher says:

“For venison, I let it sit on low most of the afternoon and then simmer it a bit before we eat. For beef, simmer for 15 minutes or until meat is no longer pink.”

Yield: 8-10 servings

This recipe has been provided as an excerpt from The Amish Family Cookbook by Jerry & Tina Eicher.
Learn more below.

The Amish Family Cookbook By Jerry and Tina Eicher Available Now From the home of bestselling author Jerry Eicher (more than 350,000 books sold) and his wife, Tina, comes this warm and inviting peek into an Amish kitchen, complete with Amish recipes, proverbs, and humor. Readers will laugh, pray, and eat robustly with The Amish Family Cookbook at their side. Learn more: http://bit.ly/AmishFamilyCookbook

Filed under: Recipes by AmishReader.com
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Oven-Fried Buttermilk Chicken
Ingredients:

• 1 cup flour
• 1 1/2 teaspoons poultry seasoning
• 1 teaspoon paprika
• 1/2 teaspoon seasoned salt
• 1 package of chicken pieces (2 breasts, 2 drumsticks, 2 thighs)
• 3/4 cup buttermilk
• 1/4 cup butter, melted

Directions:

Combine all dry ingredients into a bowl.

Dip chicken in buttermilk.

Dredge chicken into mixed dry ingredients.

Drizzle melted butter onto rimmed baking sheet.

Place chicken skin-down in pan and bake at 400 for 30 minutes.

Carefully turn chicken and bake an additional 30 minutes.

Yield: 6-8 servings

This recipe has been provided as an excerpt from The Amish Family Cookbook by Jerry & Tina Eicher.
Learn more below.

The Amish Family Cookbook By Jerry and Tina Eicher Available Now From the home of bestselling author Jerry Eicher (more than 350,000 books sold) and his wife, Tina, comes this warm and inviting peek into an Amish kitchen, complete with Amish recipes, proverbs, and humor. Readers will laugh, pray, and eat robustly with The Amish Family Cookbook at their side. Learn more: http://bit.ly/AmishFamilyCookbook

Filed under: Recipes by AmishReader.com
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Cordon Bleu Casserole
Ingredients:

• 4 cups cubed cooked turkey
• 3 cups cubed fully cooked ham
• 1 1/4 cups shredded Cheddar cheese, divided
• 1 cup chopped onion
• 1/4 cup butter plus 2 tablespoons butter, divided
• 1/3 cup flour
• 2 cups half-and-half
• 1 1/4 teaspoon dill weed, divided
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground mustard
• 1 cup dry bread crumbs
• 1/4 cup chopped walnuts

Directions:

Combine turkey, ham, and 1 cup cheese; set aside.

Sauté onion in 1/4 cup butter.

Stir in flour to form a paste.

Gradually add half-and-half, stirring constantly. Bring to a boil.

Boil 1 minute or until thick.

Add 1 teaspoon dill weed, nutmeg, and ground mustard.

Pour over meat mixture and toss gently to combine.

Spoon into greased 13 x 9-inch pan.

Melt remaining 2 tablespoons butter and toss with bread crumbs and remaining 1/4 teaspoon dill weed.

Mix in remaining 1/4 cup cheese and walnuts. Sprinkle over casserole.

Bake, uncovered, at 350° for 30 minutes or until heated through.

Yield: 6-8 servings

This recipe has been provided as an excerpt from The Amish Family Cookbook by Jerry & Tina Eicher.
Learn more below.

The Amish Family Cookbook By Jerry and Tina Eicher Available Now From the home of bestselling author Jerry Eicher (more than 350,000 books sold) and his wife, Tina, comes this warm and inviting peek into an Amish kitchen, complete with Amish recipes, proverbs, and humor. Readers will laugh, pray, and eat robustly with The Amish Family Cookbook at their side. Learn more: http://bit.ly/AmishFamilyCookbook

Filed under: Recipes by AmishReader.com
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Overnight Breakfast Bars
Ingredients:

• 1 1/4 cups flour
• 1 1/2 cups old-fashioned oats
• 2 tablespoons flax meal (optional)
• 1 teaspoon baking powder
• 1 tablespoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1 cup sugar
• 1/2 cup brown sugar
• 2/3 cup butter, softened
• 2 eggs
• 1 1/3 cups buttermilk or plain yogurt
• 2 medium apples, peeled, cored, and chopped

Toppings Ingredients:

• 1 cup chopped walnuts or pecans
• 1/2 cup brown sugar
• 1 teaspoon cinnamon

Directions:

Combine flour, oats, flax meal, baking powder, baking soda, salt, and cinnamon; set aside.

In a large mixing bowl, combine sugars and butter; beat well.

Blend in eggs and buttermilk into the large mixing bowl.

Put mixer on low and gradually add in flour mixture, beating just until blended.

Fold in apples.

Pour into a greased 13 x 9-inch pan.

For topping, combine walnuts, brown sugar and cinnamon in a separate bowl. Sprinkle evenly over batter.

Cover and refrigerate overnight.

The next morning, preheat the oven to 350°.

Uncover pan and let stand for 30 minutes.

Bake 45 minutes, or until toothpick comes out clean.

Yield: 9-12 servings

This recipe has been provided as an excerpt from The Amish Family Cookbook by Jerry & Tina Eicher.
Learn more below.

The Amish Family Cookbook By Jerry and Tina Eicher Available Now From the home of bestselling author Jerry Eicher (more than 350,000 books sold) and his wife, Tina, comes this warm and inviting peek into an Amish kitchen, complete with Amish recipes, proverbs, and humor. Readers will laugh, pray, and eat robustly with The Amish Family Cookbook at their side. Learn more: http://bit.ly/AmishFamilyCookbook

Filed under: Recipes by AmishReader.com
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Pickled Dilly Beans
Ingredients:

• 4 lbs. fresh tender green or yellow beans
• 8 to 16 heads fresh dill
• 8 cloves garlic
• ½ cup pickling or canning salt
• 4 cups 5% vinegar
• 4 cups water
• 1 tsp. hot red pepper flakes (optional)

Directions:

Wash and trim ends of beans.

In each pint jar, place 1 or 2 dill heads and 1 clove garlic.

Pack jars (pints only) with beans, standing them upright; trim beans if necessary to ensure proper fit, leaving half an inch of headspace.

Combine salt, vinegar, water, and pepper flakes (if using). Bring to a boil. Add hot vinegar solution to beans, leaving ½ inch of headspace. Following the directions in the post, “Water-Bath Canning: A Step-by-Step Guide,” process the pickled dilly beans as follows:

Process pints for 5 minutes at 0 to 1,000 feet altitude; 10 minutes at 1,001 to 6,000 feet altitude; 15 minutes above 6,000 feet.

Alternatively, you can process the jars using the “Lower-Temperature Pasteurization Process” found in The Amish Canning Cookbook.

Yield: About 8 pints

This recipe has been provided as an excerpt from The Amish Canning Cookbook by Georgia Varozza.
Learn more below.

The Amish Canning Cookbook By Georgia Varozza Available Now From the author of The Homestyle Amish Kitchen Cookbook comes a great new collection of recipes, hints, and Plain wisdom for everyone who loves the idea of preserving fresh, wholesome foods. Whether instructing a beginning canner or helping a seasoned cook hone her skills, certified Master Food Preserver Georgia Varozza shows people how to get the very best out of their food. With its expert advice and warm tones, The Amish Canning Cookbook will become a beloved companion to those who love the tradition, frugality, and homestyle flavor of Amish cooking! Learn more: The Amish Canning Cookbook

Filed under: Canning Recipes, Recipes by AmishReader.com
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