Savor the Flavors - Favorite Recipes


Hershey Farm Restaurant & Inn
(Rt. 896, 1½ miles south of Rt. 30), Strasburg, 800-827-8635, www.hersheyfarm.com

Recipe: Refreshing Lemon Bars

Crust
1/4 cup soft butter
1/4 cup 10x sugar
1 cup flour
dash of salt

Filling
2 eggs
1 cup sugar
3 Tablespoons lemon juice
1/4 cup flour

Mix all of the crust ingredients together and press the dough into a 9x11 sprayed pan. Bake in a 350 deg oven for 25 minutes or until golden brown. While the crust is baking, prepare the filling. Mix all of the ingredients together and pour over the finished crust. Bake again at 350 deg for an additional 25-30 minutes or until the filling no longer jiggles. Allow to cool overnight.

If you are looking for a cool summertime treat, cut a 3" square of the lemon bar and top it with a scoop of vanilla ice cream and some fresh raspberries. This will be a hit at your next family dinner.

Kitchen Kettle Village

Rt. 340, East Main Street, Intercourse, 800-732-3538, www.kitchenkettle.com

Recipe: West Indies Peanut Soup

1 pint Kitchen Kettle Peanut Butter Schmier
15 oz. can chopped or crushed tomato
4 T butter
1 T chopped garlic
5 T flour
½ cup diced celery
1 pint diced chicken
½ gal. chicken stock
1 T curry powder
½ t cayenne pepper

Sauté onions and celery in melted butter. After the vegetables become limp add the flour and continue to cook. Add curry powder and cayenne pepper and cook a few minutes. Don’t let it brown. Add chicken stock slowly and then tomatoes. Add Peanut Butter Schmeir and simmer another 20-30 minutes. Remove from stove and check seasoning. Yields 12-15 cups.

Dutch Apple Dinner Theatre

510 Centerville Road, Lancaster, 717-898-1900, www.dutchapple.com

Recipe: Chocolate Pecan Pie

2/3 cup brown sugar
1/3 cup melted butter
1 cup corn syrup
1/2 teaspoon salt
4 whole eggs
1 cup pecans, pieces or halves
1 cup semi-sweet chocolate chips
1 frozen 10-inch deep dish pie shell

Preheat oven to 325 degrees. Combine the brown sugar, melted butter, corn syrup, and salt. Mix well. Add the eggs and continue mixing until well combined. Combine the pecans with the chocolate chips and place into a 10-inch pie shell. Add the corn syrup mixture, but do not stir. The pecans will rise to the top and the chocolate chips will combine as they melt. Place the pie in the preheated oven and bake for one hour. Allow the pie to cool or serve slightly warm with fresh whipped cream and a caramel drizzle.

Good ‘N Plenty Restaurant

Rt. 896, between Rts. 30 and 340, Smoketown, 717-394-7111, www.goodnplenty.com

Recipe: Baked Corn

2 tablespoons flour
1 cup milk
2 teaspoons sugar
1 tablespoon melted butter
4 fresh ears of sweet corn
2 eggs, separated
Pinch of salt
Pinch of paprika
Pinch of pepper

Mix two tablespoons of flour in one tablespoon of melted butter, pour in one cup of milk and bring to a boil. Stir in the grated kernels of corn, sugar and the yolks of two eggs, beaten. Beat the whites of the eggs until stiff, then fold in and season with salt, pepper, and paprika. Bake at 350 degrees for 45 minutes.

Miller’s Smorgasbord & Bakery

2811 Lincoln Highway East (Rt. 30), Ronks, 717-687-6621, www.millers1929.com

Recipe: Baked Cabbage and Cheese
1 large head cabbage
1 Tbsp. sugar
3 Tbsp. flour
2 Tbsp. butter, melted
1 cup milk
1 tsp. salt
1 tsp. pepper
1 cup Swiss cheese, shredded
1 cup American cheese, shredded
1 Tbsp. chopped fresh parsley

Core and cut cabbage into 1” x 2” pieces. Par boil cabbage by dropping it into water to cover, allowing it to cook for 5 to 7 minutes. Drain and cool cabbage. Mix cabbage and all ingredients except cheeses. Pack into a shallow 4 qt. Baking dish. Spread cheeses over the top of the cabbage mixture. Bake at 350 degrees for approx. 20 minutes or until cheese begins to brown. Garnish the finished casserole with chopped fresh parsley.

Plain & Fancy Farm

3121 Old Philadelphia Pike (Rt. 340), Bird-in-Hand, 717-768-4400, www.PlainandFancyFarm.com

Recipe: Apple Dumplings


1 medium apple (Rome variety), peeled and cored
2 tsp. cinnamon
Pie crust
¼ cup sugar
1 egg, beaten
2/2 Tbsp. water
2 Tbsp. sugar

Roll out pie dough to 1/8” thickness and cut into a 7” square. Placed peeled and cored apple in center of dough. Fill hole where core was with sugar and cinnamon mixture. Bring opposite corners of pie dough to meet at the core opening and press down into core hole. Bring remaining two corners up to core opening and overlap. Place into baking pan. Brush top of apple dumpling with egg mixture and sprinkle 2 Tbsp. sugar on top. Bake at 350 degrees for 1 hour.

Bird-in-Hand Family Restaurant & Smorgasbord

2760 Old Philadelphia Pike, Bird-in-Hand, 717-768-8266, www.bird-in-hand.com

Recipe: Pumpkin Bread

3 1/3 cups flour
2 tsp. baking soda
3 cups sugar
1 tsp. salt
1 tsp. nutmeg
1 ½ tsp. cinnamon
¼ tsp. cloves

Mix the above dry ingredients, then add the following:
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups cooked or canned pumpkin

Mix until well blended. Place in 2 large greased and floured loaf pans. Bake at 350 for 1 hour.

Intercourse Canning Company

3612 East Newport Road (Rt. 772), Intercourse, 717-768-0156, www.intercoursecanning.com

Recipe: Black Bean Chili


1 lb ground beef or ground turkey
1 small onion chopped
1 32 oz jar of ICC Black Bean Salsa
1 28 oz can diced tomatoes
1 Tsp Chili Powder (optional)

Brown 1lb of ground beef/or turkey and onion. Add ICC Black Bean Salsa and diced tomatoes; add chili powder. Simmer on low for 1 hour to allow flavors to blend. Serve with a tossed salad for a complete meal.

Willow Valley Restaurants

3 miles south of Lancaster City on Rt. 222, Lancaster, 717-464-2711, www.willowvalley.com

Recipe: Aukamp Chicken Corn Soup Lancaster Style

3 gal chicken stock
2 bay leaves
¾ gal diced or picked chicken
2 tsp thyme
3 cups each of celery and onion diced
8 diced hard cooked eggs
2 cups shredded carrots
6 cups corn—put in a bowl and smash a little

Sautee celery, onion and carrots along with bay leaves and thyme in ½ cup butter. Then add stock, corn and chicken. Bring to a fairly heavy boil and add rivels. Simmer and when rivels are done, turn off and add the diced hard cooked eggs. Recipe for Rivels 3 eggs 3 cups of flour 1 tsp salt ½ tsp white pepper Mix eggs, salt and pepper well. Slowly add flour while mixing. It should be a crumbly yet wet mixture. Push through a colander or a sieve into “tiny dumplings” to form the rivels.

Iron Horse Inn

135 East Main Street, Strasburg, 717-687-6362, www.ironhorsepa.com

Recipe: Black Bean Soup


1 onion chopped
1 clove garlic crushed
1 jalapeno pepper chopped
¼ teaspoon ground black pepper
½ teaspoon ground cumin
Salt to taste
2 tablespoons olive oil
4 cups chicken broth
2 cans black beans

Cook onion, garlic, jalapeno pepper, black pepper, cumin and salt in a heavy soup pot, over medium heat, stirring until vegetables are softened. Add the chicken broth and the beans and simmer, partially covered for 15 to 20 minutes. Lightly mash some beans to thicken the soup's texture. If desired serve with chopped onion or a dollop of sour cream.

Best Western Eden Resort Inn & Suites

222 Eden Road, Lancaster, 717-569-6444, www.EdenResort.com

Recipe: Crusted Hazelnut Salmon

1 each 8oz. salmon filet
1 once crushed hazelnuts
2 ounces raspberry cabernet sauce (see following)

Raspberry Cabernet Sauce

1 cup pureed raspberries
2 cups cabernet wine
1 oz chopped shallots
1 tablespoon chopped garlic
1/2 cup sugar
Salt and pepper to taste
1 ounce red wine vinegar

Place all ingredients in the sauté pan and reduce until the sauce will coat the back of a spoon. Grill or broil salmon until half-way done, remove from heat, lightly butter top and cover with crushed hazelnuts. Bake salmon for 5 minutes (350 degrees) until desired doneness. Place on plate and drizzle raspberry cabernet sauce over the salmon.


Amish Country News Article by Brad Igou


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