the Amishway Homesteaders | = = = in touch with the past = = =

These are just a few recipes that we use here at our homestead. We like to make a lot of our own mixes rather than buy them at the store seeing we have all the ingredients to do so. So feel free to try some of the things below and we hope you like them.

****If you find a recipe you like, you can print it by highlighting the recipe and then clicking on file then print and click print selection- this way you won't waste paper and you get the recipe you want. Enjoy.

Homemade Shake-N-Bake Recipes:
For Chicken- 1 cup bread crumbs ½ cup flour 2 tsp. Onion powder 2 tsp. Poultry seasoning 1 tsp. Garlic powder 1 tsp. Paprika ½ tsp. Salt ½ tsp. Pepper	for Pork- 2 Tb. Cornmeal 2 Tb. Flour 1 tsp. Sugar ½ tsp. Sage ½ tsp. Paprika ½ tsp. Onion powder	Use recipe depending on type of meat you are using. Mix together and put in baggie and add your meat and shake to coat. Then use your recipe to bake.

Homemade Taco Seasoning Mix
1 Tb. Chili powder 2 tsp. Onion powder 1 tsp. Cumin 1 tsp. Garlic powder 1 tsp. Paprika 1 tsp. Oregano-ground 1 tsp. Sugar 1/2 tsp. Salt	Mix well. Yield 3 tablespoons mix. Equal in strength to a 1 1/4 ounce pkg. of commercial taco seasoning. *you may double recipe if desired.

Homemade Seasoned Pepper
1/3 cup Black peppercorns 2 Tb. Sweet pepper flakes (optional) 2 Tb. Whole white peppercorns 1 tsp. Dried minced onion 1 tsp. Crushed red pepper flakes ½ tsp. Dried minced garlic	Process until crushed to a coarse powder. Store in airtight jar. Makes about 2/3 cup.

Homemade Pantry Ketchup
6oz. Tomato Paste 1/3 cup Water 1 Tb. Lemon Juice 1 tsp. Honey 1/2 tsp. Olive Oil 1 tsp. Onion Powder 1/4 tsp. Garlic Powder 1/2 tsp. Salt	Mix ingredients together. For thinner consistency, mix in more water. Keep refrigerated for up to one week. * This is a good recipe for when you forgot to pick up ketchup at the store and need right away.

Mom DiSanto’s Barbecued Spareribs
1 cup Onion 1/4 cup Brown Sugar 2 cups Ketchup(mix w/ water-leave semi-thick) 1/4 cup Worcestershire	¼ cup Vinegar 2 Tb. Prepared mustard 3 tsp. Salt 1/2 tsp. Pepper 1/4 tsp. Chili Powder	Brown onions in oil. Add remaining ingredients and simmer 15min. Arrange 4lbs countrystyle ribs in roasting pan. Pour sauce over ribs.
Bake at 350° for 2 hours. Adjust recipe according to how many lbs. Of meat you use. *This is a great crockpot recipe. We sear meat first then add to the crockpot and pour sauce over and cook on high for 4hrs.

Homemade Amish Yogurt

Step 1- Heat 2 quarts of whole milk
            to 190° over low heat stirring
            constantly to keep from
            scalding (hint: rinse pot w/
           water first to keep from
            scorching)
Step 2- Remove from heat, stir in 1 ½
             cups sugar dry-mixed w/ 1T
             Unflavored Gelatin
Step 3- Set in a tub of water, and
            rapidly cool to 130°
Step 4- Add 1 cup plain yogurt (must
            contain live active yogurt
            cultures) and 1 ½ T vanilla

Step 5- Pour into a water jug/thermos,
           which has been preheated with
           hot water, and set in a warm
            place, UNDISTURBED,
           for 6 hours.
Step 6- Carefully check it. If its
            “yogurt”, pour it or plop it into
             a bowl, and stir until smooth.
             Pour into containers and chill.

*note: Yogurt gets thicker as it sets!!

Good Luck and Enjoy!

Apple Pie Filling

28 cups apples, peeled and sliced or shredded (not too fine)

Syrup:
4 1/2 cups white sugar
1 1/4 cup clear jell or Therm Flo
2 tsp. cinnamon
1 tsp. salt
10 cups water

Cook syrup until thick and bubbly. Add:
3 tbsp. lemon juice

Pour over apples in large dishpan and mix. Spoon into sterile jars; don't make jars too full as it expands while processing. Put in hot water bath for 20 minutes. Makes 8 quarts.

Hints: We sliced the apples as opposed to shredding them. Plus I used Therm-Flo as it makes a creamier syrup. Also, we made a double batch but we did one batch at a time. Enjoy

Easy Canned Whole Grape Juice

Wash & Drain Grapes
Place whole grapes in quart jar filling 1/3 of jar (approx. 1 cup of grapes per quart jar)

Add 1/4 cup sugar to each jar (you may add up to 1 cup of sugar depending on how sweet the grapes and/or how sweet you like it)

Fill jars w/ hot water leaving 1 inch headspace & seal.

Water bath for 15 minutes to seal and up to 1 hour to make a darker grape juice.

Hints: We only used 1/4 cup of sugar per jar. Plus we water bathed it for 1 hour. When you open jars pour juice through strainer and discard grapes and enjoy. Juice ready to drink in 24hrs or whenever you would like.

Chili “Bucket” Soup

2 T Paprika

2 T Chili Powder

4 T Brown Sugar

½ tsp. Salt

½ tsp. Celery Seed (or fresh celery may be used)

2 Lg. Onions

1 Lg. can of green beans

1 Can French green beans

1 Can Corn

2 Cans Navy Beans (white)

3 cans kidney beans

2 quarts Canned Tomato Puree

4 0r 5 lbs hamburger (browned)

Or use garden fresh veggies!

Dump the ingredients into a food-safe 3 or 5 gallon “bucket”

(or large stockpot big enough to stir the ingredients).

Stir to mix all of the ingredients together.

Fill quart jars leaving ½ inch headspace.

Process pints 1hr 15 min, quarts 1hr 30 min at 10 lbs pressure in steam-pressure canner.

Hints: You can add whatever you would like to this recipe and use up those garden leftovers. If using dried beans get them ready as you normally would. This recipe is to fill bucket 2/3 full- double to make larger quantity. Makes approx. 7 quarts

Amish Barbecued Meatballs

1 egg, lightly beaten

1 can (5oz) evaporated milk

1 cup quick cooking oats

½ cup finely chopped onions

1 tsp salt

1 tsp chili powder

¼ tsp garlic powder

¼ tsp pepper

1 ½ lb ground beef

Sauce:

1 cup ketchup

¾ cup brown sugar

¼ cup chopped onions

¼ tsp garlic powder

In a bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into balls. Place in greased baking dish. Bake uncovered at 350° for 20 minutes or until meat is no longer pink. Combine sauce ingredients & bring to boil. Simmer 2 minutes. Stirring frequently. Pour over meatballs & bake 12-15 minutes longer.

We are always looking for new ones and if you have any to share please feel free to email us at: btcld@redsuspenders.com