Editor’s Note: The Yoder household is a busy one these days as they adjust to the arrival of newborn Elijah Courage who arrived as a healthy baby on Valentine’s Day. Gloria is taking this week off to continue to adjust to the new routine and she will be returning next week to fill us in on how life has changed. Meanwhile, we know recipes are the backbone of this column, so we are re-running some reader fan favorites that you might have missed. We’ll start with “Stuff!” Enjoy!
• 1 1 /2 pounds hamburger, sausage, or venison
• Cheese and or gravy
In a large skillet, brown the hamburger. Layer raw veggies on top of meat. Sprinkle with salt and pepper. Spread gravy or cheese over top. Cover and simmer on low until veggies are tender.
GOLD RUSH BRUNCH CASSEROLE
• 1 pound sausage or ham
• 1/4 cup chopped onions
• 8 eggs, scrambled or fried and seasoned
• 1 ½ cups shredded cheese (whatever kind you prefer)
• 4 cups hash browns
• 2 tablespoons parsley
• 1 quart cheese sauce
Layer in a 9-by-13-inch cake pan in order given.
Be free to use your imagination, adding items such as bacon, pepperoni, or peppers.
Cover with cheese sauce (recipe below) and bake at 350 for 25-30 mins.
• 1/4 cup butter
• 1/4 cup flour
• 1 3/4 cup milk
• 1/4 teaspoon seasoning salt
• 8 ounces Velveeta cheese
• 1 cup sour cream
Salt and pepper to taste
Melt butter, add flour, whisk together adding milk and salt. Cook until thickened. Reduce heat and add cheese and sour cream.
HEAVENLY OATMEAL BARS
• 2 cups oatmeal
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 1/2 cups flour
• 1 1/2 teaspoons salt
• 1 cup butter
• 1/2 cup coconut (optional)
Mix until crumbly. Reserve 1 ½ cups crumbs. Press remaining crumbs into a 9-by-13-inch pan. Bake at 350 for 10 minutes.
• 1/2 cup peanut butter
• 1 can sweetened condensed milk
Mix together. Spread on baked crust.
• 1 cup chocolate chips
• 1 cup M&Ms
Sprinkle on top of peanut butter mixture. Spread reserved crumbs on top. Bake an additional 20 minutes or until golden brown.
-- Gloria Yoder is an Amish mom, housewife and writer in rural Illinois. The Amish Cook has been publishing weekly since 1991. The column’s creator and editor is Kevin Williams. To learn more about the column visit www.amish365.com/about