One in a 12-volume set of miniature cookbooks! Recipes from the top selling cookbook From Amish and Mennonite Kitchens fill these inexpensive treasures.
The recipes reflect wonderful food, the heritage of loving the soil and respecting honest labor, and tables laden with bounty.
These small impulse items make delightful gifts! A gift envelope available with each miniature cookbook.
We suspect that casseroles were first created in the kitchens of conscientious cooks who came up on suppertime, having no chance to make the roast or mash the potatoes. All the eat-ers around the table agreed their innovations worked. Those are the recipes we offer here. Sturdy and basic. Now and then a surprise. Economical. But satisfyingly filling.
Book Description
Editorial Reviews
About the Author
Phyllis Pellman Good is editor of Festival Quarterly, a magazine exploring the art, faith, and culture of Mennonite peoples. She and her husband, Merle, oversee The People's Place and the Old Country Store. Phyllis is the author of several books, among them Cooking and Memories.
The Goods are the parents of two daughters and are members of the Landisville Mennonite church.
Rachel Thomas Pellman is manager of the Old Country Store in Intercourse, Pennsylvania., which features quilts, crafts, and toys by more than 200 Amish and Mennonite craftspersons. Rachel and her husband, Kenny, are co-authors of The World of Amish Quilts and its companion book, Amish Quilt Patterns.
Rachel and Kenny are the parents of one son and are members of the Rossmere Mennonite Church.
Phyllis and Rachel are sisters-in-law.
Excerpt. © Reprinted by permission. All rights reserved.
Excerpt
Baked Chicken and Rice
Makes 6-8 servings
1/2 cup plus 1 Tbsp. butter or margarine, melted
1/2 cup mushrooms, chopped
1/4 cup celery, chopped
1/2 cup plus 1 Tbsp. flour
1 Tbsp. salt
1/4 tsp. pepper
4 1/2 cups milk
1 1/3 cups water
1 cup long grain rice, uncooked
Dash of garlic salt
6-8 seasoned chicken parts
1. Add mushrooms and celery to melted butter in saucepan and sauté until golden. Stir in flour and seasonings. Gradually add milk and bring to the boiling point, stirring constantly until thickened. Remove from heat.
2. Blend in water. Add rice and garlic salt, mixing well.
3. Pour into large roaster or baking pan. Arrange chicken pieces on top of rice mixture.
4. Cover and bake 3 hours at 300 degrees.
Baked Chicken and Rice
Makes 6-8 servings
1/2 cup plus 1 Tbsp. butter or margarine, melted
1/2 cup mushrooms, chopped
1/4 cup celery, chopped
1/2 cup plus 1 Tbsp. flour
1 Tbsp. salt
1/4 tsp. pepper
4 1/2 cups milk
1 1/3 cups water
1 cup long grain rice, uncooked
Dash of garlic salt
6-8 seasoned chicken parts
1. Add mushrooms and celery to melted butter in saucepan and sauté until golden. Stir in flour and seasonings. Gradually add milk and bring to the boiling point, stirring constantly until thickened. Remove from heat.
2. Blend in water. Add rice and garlic salt, mixing well.
3. Pour into large roaster or baking pan. Arrange chicken pieces on top of rice mixture.
4. Cover and bake 3 hours at 300 degrees.
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