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Your Guide to Pennsylvania's Amish Country

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Local Chefs & Their Recipes

 

We asked chefs working in local restaurants to share a recipe and their thoughts on food favorites. We encourage you to visit these restaurants during your visit. When you return home, try their recipes to create your own taste of Lancaster County...

AMISH BARN RESTAURANT

Route 340, Bird-in-Hand

CHEF: Pete Skiadas

NATIVE OF: Greece

Chicken Corn Soup

1 lb. chicken breast

1 quart water

4 chicken bouillon

½ cup diced celery

½ cup diced onions

½ tsp. white pepper

1 tsp. salt

½ tsp. celery seed

1 16-oz. can whole kernel corn

2 16-oz. cans creamed corn

1 10 ¾-oz. can cream of celery soup

Dough Balls:

1 cup flour

1 egg

½ tsp. salt

¼ tsp. baking powder

In large pot, place chicken, 4 bouillon cubes, and 1 quart water. Bring to a boil and simmer one hour or until chicken is done. Remove chicken from pot, pick chicken from the bone, and discard bones and skin. Dice the meat and return it to the pot. Add remaining soup ingredients and simmer approx. 15 minutes until celery and onions are tender. Mix dough balls by combining flour, egg, salt, and baking powder in a bowl. Mix thoroughly. Sift the mixture through your hand into the soup and continue to stir. Simmer for 15 minutes, stirring occasionally. Makes approx. 3 quarts (12 cups).

 

FAMILY CUPBOARD RESTAURANT

3370 Harvest Drive, Intercourse

CHEF: Sadie Lapp

NATIVE OF: Lancaster County, PA

FAVORITE LOCAL FOOD: Chicken Pot Pie. My mother made it while I was growing up and it continues to be a favorite if mine.

Harvard Beets

1 can whole beets (1 gallon)

2 cups brown sugar

1 cup vinegar

Boil mixture and add cornstarch with water to thicken.

 

GOOD ‘N PLENTY RESTAURANT

Route 896, Smoketown

CHEF: Garnell Fitzkee

NATIVE OF: Leola, PA

FAVORITE LOCAL FOOD: Country-style barbecue spare ribs with homemade baked beans and Potato salad. It’s a great summertime picnic meal.

Cracker Pudding

2 quarts milk

1 ½ cups sugar

2 cups crushed saltine crackers

5 eggs (separated)

1 cup coconut

1 tsp. vanilla

Mix ½ quart milk and egg yolks together. Add sugar and crackers to egg and milk mixture. Add coconut. In a double boiler, heat milk until scalding. Then add cracker mixture. Cook on low until thickened. Remove from heat and add vanilla. Whip egg whites until stiff. Then fold into pudding and refrigerate.

HERSHEY FARM RESTAURANT & INN

Route 896, Strasburg

CHEF: Jon Seibel

FAVORITE LOCAL FOOD: Pork and Sauerkraut. It’s great tasting and still good for you.

Whoopie Pies

1 lb chocolate cake mix

3 ¾ oz. flour

4 ¾ oz. oil

4 ¾ oz. water

4 eggs

Mix low speed for one minute then medium speed two minutes. Portion 1/4 cup for each "cookie". Bake for 15 minutes at 350 degrees

Filling

¾ lb. butter

¾ lb. shortening

1 ½ lb. 10X sugar

1 Tbs. vanilla

Mix until fluffy. Stuff pies as full as you like.

 

HISTORIC STRASBURG INN -WASHINGTON HOUSE RESTAURANT

One Historic Drive (off Route 896), Strasburg

CHEF: Terry Sheehan

NATIVE OF: Hershey, PA

FAVORITE LOCAL FOOD: Smoked and cured meats. They are a signature item of Lancaster County because we have perfected the taste.

Crab and Kernel Bisque

2 cups diced Spanish onion

1 cup diced celery

1 cup diced carrot

4 cups fresh cut whole kernel corn from the cob

1 lb. crab claw meat

1 lb. medium shrimp, peeled and deveined

2 Tb. Worcestershire sauce

1 tsp. Tabasco sauce

¾ lb. Butter

2 cups all purpose flour

1 Tbsp. Chopped fresh thyme

¼ cup chopped fresh parsley

2 to 3 bay leaves

½ gallon chicken stock

1 quart heavy cream

2 Tb. Old Bay Seasoning

Freshly milled pepper and salt to taste.

In a 6-quart heavy gauge stockpot, melt butter over high heat, add shrimp and sauté until they turn red and are caramelized. Remove shrimp shells, reserving butter they were cooked in. Discard shells and return butter to stockpot over moderate heat. Add shrimp and sauté until opaque. Transfer shrimp to a platter for later use, reserve butter once again, return butter to stockpot over moderate heat. Add to reserved butter the onion, carrots, celery, and corn kernels and cook until tender. Once vegetables are tender, add the flour, bay leaves, thyme, and Old Bay Seasoning, cooking for 3 to 4 minutes, stirring frequently with a wooden spoon. Slowly add the chicken stock and heavy cream, whisking with a wire whip to avoid the formation of lumps. Bring to a boil. Reduce to a simmer and cook for 20 minutes, skimming the impurities that form on the soup surface. Add the remaining ingredients, return soup to a boil, and cook for 2 to 3 additional minutes. Remove soup from heat and adjust seasoning at the end. Yields 16 8-oz. portions

 

INTERCOURSE CANNING COMPANY

3612 E. Newport Rd. (Route 772 East), Intercourse

CHEF: Susan Adams

NATIVE OF: Bucks County, PA

FAVORITE LOCAL FOOD: Corn Salsa Plus Chicken. It’s a delicious dish that’s quick and easy to make.

Easy Corn Salsa Chicken Bake

1 quart Jake & Amos Corn Salsa

2 cups water

1 ½ cups any long grain or brown rice

Whole chicken, cut up

Spray large 9" x 13" casserole with non-stick coating. Stir together ½ of the jar of Jake & Amos Corn Salsa and long grain rice in casserole. Add the water to the rice mixture. Place the cut up chicken on the rice mixture, top chicken with remaining Jake & Amos Corn Salsa. Bake covered for 1 hour at 350 degrees. Uncover for the last 15 minutes. Serves 6 –8.

 

KLING HOUSE RESTAURANT

Kitchen Kettle Village, West Newport Rd., Intercourse

CHEF: Michael T. Conklin

NATIVE OF: Suffern, NY

FAVORITE LOCAL FOOD: Shoo fly pie. I love those crumbs.

Jamaican Chicken with Kitchen Kettle Salsa and Mangos

Marinade for Chicken:

½ cup water

6 slices ginger

3 diced chili peppers

½ cup onion, chopped

¼ cup white wine vinegar

1 Tb. red pepper sauce

2 Tb. dry thyme

½ tsp. all spice

Black pepper and salt to taste

Add raw chicken breast to marinade mixture and soak overnight in the refrigerator.

Mango Salsa Topping:

1 ten oz. jar of Kitchen Kettle Zesty Salsa

3 diced mangos

Grill chicken on both sides until cooked. Slice and spread on tossed greens. Top with mango salsa, and enjoy!

 

MILLER’S SMORGASBORD & BAKERY

2811 Lincoln Hwy. East (Route 30), Ronks

CHEF: Orlando Cardona

NATIVE OF: New York City, NY

FAVORITE LOCAL FOOD: Pork & Sauerkraut. I simply like the sweet and sour combination of flavors.

Shoofly Pie

Wet Bottom:

1 cup dark corn syrup

2 cups water

1 cup brown sugar

¼ tsp. baking soda

Crumb Topping:

1 cup brown sugar

2 ½ cups all-purpose flour

1/3 cup shortening

1 tsp. cinnamon

Dash of salt

2 – 9" pie shells, unbaked

Heat all ingredients for wet bottom until sugar dissolves completely. Combine all ingredients for crumb topping in a large bowl and work into crumbs using a pastry blender or two knives criss-crossing through the mixture. Pour 1 ½ cups of wet bottom syrup into each pie shell. Top with crumb mixture until level with edge of pie shell. Bake in a pre-heated 350 degrees oven for 1½ hours. Serve warm with ice cream or whipped cream.

 

PLAIN & FANCY FARM RESTAURANT

3121 Old Phila. Pike (Route 340), Bird-in-Hand

CHEF: Steve Gainer

NATIVE OF: Lititz, PA

FAVORITE LOCAL FOOD: Pork BBQ. Why? Because a properly made Lancaster County pork BBQ is hard to beat.

Ham Loaf

½ lb. bread cubes, crumbled

2 ½ cups milk

2 eggs

½ tsp. salt

2 Tb. brown sugar

¼ tsp. pepper

2 tsp. dry mustard

2 lb. ground ham

1 ½ lbs. ground chuck

In large mixing bowl, mix all ingredients until well blended. Shape into loaf and place in roasting pan. Bake in a pre-heated 350 degrees oven for 1½ hours. Remove from oven and let sit for a few minutes until juices settle. Slice and serve, traditionally with warm maple syrup.

 

STOLTZFUS FARM RESTAURANT

3716-A E. Newport Rd. (Route 772 East), Intercourse

CHEF: Ruth Stoltzfus

NATIVE OF: Intercourse, PA

FAVORITE LOCAL FOOD: Stoltzfus Sausage. I never tire of it, whether it’s for breakfast, in a sandwich, or in a main dish. It’s always so delicious!

Brunch Sausage Casserole

2 lb. Stoltzfus Sausage

6 potatoes (peeled and sliced)

1 whole onion (chopped)

1 whole green or red pepper (or combination of both)

1 tsp. lemon pepper

Salt to taste (careful, as there is some salt in lemon pepper)

Cut rope sausage into links and cook as you normally would until browned and cooked thoroughly. Remove from skillet and set aside to cool slightly. In same skillet, using the remaining drippings, brown onion slightly. Add potatoes and sauté until they begin to get tender and slightly browned around the edges. Add peppers and continue to sauté until tender. Slice cooled sausage into bite size pieces and add to above mixture. (For a variation to this dish, scramble 6 eggs in a separate skillet and add to the mixture. Eggs may be added to the above items. However, they will not be quite as fluffy as they would be to do them separately.) Place in casserole dish or a 13 x 9 baking dish and keep warm in oven until serving. You may also sprinkle with shredded cheddar cheese during the warming process.

 

WILLOW VALLEY RESORT & RESTAURANTS

2416 Willow St. Pike, Route 222, 3 mi. south of Lancaster

CHEF: Chris Metzger

NATIVE OF: Conestoga, PA

FAVORITE LOCAL FOOD: Anything made with local corn in season. It’s the best!

Willow Valley Oyster Pie

¼ cup chopped onions

¼ cup chopped celery

2 cups fresh shucked oysters and their nectar

1/4 tsp. ground thyme

½ tsp. chopped fresh parsley

¾ diced potatoes

2 ea. Chopped hard boiled eggs

4 cups clam juice

½ tsp. old bay seasoning

salt & pepper to taste

1 stick butter

2/3 cup flour

1 lb. favorite pie crust

Melt butter and sauté onions, celery and seasonings. Add flour and cook on low until all butter is absorbed. Add clam juice and nectar. Pre-cooked potatoes. Heat thoroughly. Remove from heat and add oysters and eggs. Portion into individual casseroles. Place pie dough over casserole. Crimp edges and add a few steam holes. Bake at 375 for 15-20 minutes. Serve hot.

 

Amish Country News, June 2002

 

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