A taste of Amish homestyle family cooking from Sara Hershberger's kitchen

Posted: Sunday, October 24, 2004

The following are recipes from the Amish family-style meal served at the Hershberger home.


Cut up beef into chunks; salt, pepper and seasoning salt may be added. Put in roaster in oven and bake for four hours at 350 degrees. Do not add water, it will make its own juice.

When almost done, pour juice off and thicken with corn starch as a gravy. Pour back on again and serve. Add 1 package pot roast seasoning for more flavor.


Soak chicken in water with a little salt and vinegar (1 tablespoon salt per chicken) for several hours. Drain well. Roll in crumbs (recipe follows) and brown in butter and vegetable oil (butter flavor is best) until golden brown. Put into a roaster with a little water on bottom. Sprinkle with paprika and bake for two hours at 350 degrees, uncover for last 20 minutes.


2 cups Bisquick

2 1/2 cups runion coating (available at Amish bulk food stores; Shake 'N Bake could be used as a substitute)

1 teaspoon seasoning salt

A pinch of lemon pepper


4 cups water

2 tablespoons chicken base

8 ounces of noodles

Velveeta cheese

1 cup milk

Bring water and chicken base to a boil. Add noodles, boil again for five minutes. Turn off, let set a little, then add some Velveeta cheese slices and 1 cup milk. Serve when cheese is melted.


1 cup pumpkin

1 cup sugar

2 cups milk, scalded

2 eggs

1 tablespoon flour

1/2 teaspoon salt

1/2 teaspoon ginger

1/2 teaspoon cloves

1 teaspoon cinnamon

Mix in order given and pour into pie shell. Start baking at 500 degrees until lightly brown. Turn down and finish at 300 degrees.


1 cup white sugar

1 cup brown sugar

3 tablespoons flour

1/8 teaspoon salt

4 cups rich milk

4 eggs, separated

Cinnamon (on top)

Mix sugar, flour and salt together. Now add milk enough to make a paste. Add four egg yolks and mix well. Add remaining milk and mix. Now add egg white and mix. Put in two unbaked pie crusts. Bake at 450 degrees until real brown, then 250 degrees until done. Makes two pies.

Source: "Sara's Family Recipes," published by Schl-abach Printers, Sugarcreek, Ohio.

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