My sister Jan (“Janice,” growing up) is easily the best cook in our family. One of my birthday presents from her last year was a cookbook entitled Amish Cooking.
In the head-line this week, I say “A Touch of Amish” because the recipes are quick and easy and many contain shortcuts with ingredients like commercially prepared soup mixes, an item not usually associated with authentic Amish cooking. Still, when we’re pressed for time, quick and easy may be the way to go. Besides, as temps grow cooler, who doesn’t welcome a warmer kitchen made fragrant with an herbal mix from the oven.
Barring any need to skip off to the grocery store first, ten minutes is a short prep time, but extend the time just a bit so you don’t feel rushed.
If you are a purist, and prefer making recipes from scratch, you can substitute these herbs and spices for the mix: finely chopped onion or onion salt, diced garlic, chicken broth thickened slightly with one tsp. corn starch, chopped parsley
About the vegetables: To make sure the veggies are soft enough by the end of the baking time, I microwave them for 2-3 minutes before baking. Also, I use more potatoes and carrots than called for in the recipe and add an onion too.
Plated, a savory dish for harvest time this fall!
While the earth remaineth, seedtime and harvest, and cold and heat, and summer and winter, and day and night shall not cease.
Busy day recipe or fall favorites – all are welcome here!
Coming next: Grace Notes: Mary Grace Martin & Her Pump Organ