Amish Dressing Recipes

AMISH COLESLAW DRESSING RECIPE

Steps:

• Add all of your ingredients into chopper/blender; that is, except for the cabbage and ramen, of course.
• Blend this together for about a minute.
• Pour the dressing over your coleslaw and mix well. Refrigerate for about an hour before serving.
• If you want an extra crunch on top of your coleslaw, you can toast the ramen noodles in about a Tbsp. of butter until slightly browned. Cool. Sprinkle the ramen on top of the coleslaw just before serving. Or you can skip this step, if you prefer.
• If you don't use all of the dressing at once, store it in an airtight container in the refrigerator, for up to a month.

AMISH DRESSING

Steps:

• Boil potatoes until just barely tender. Drain and set aside.
• Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin.
• In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine.
• In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well.
• Mixture will be quite moist. Allow to stand for 1 hour at room temperature.
• Preheat oven to 325 degrees and lightly grease a 3 quart casserole. Transfer dressing to prepared casserole dish and bake for 1 - 1 1/2 hours, or until center puffs up and top is golden brown.

AMISH STUFFING (DRESSING)

Steps:

• Preheat oven to 350 F.
• On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown.
• Transfer to a very large mixer bowl.
• Bone the chicken and very finely chop the meat, discarding the skin. (I do this in the food processor while chicken is still warm.)
• Add the chopped vegetables and chicken meat to the bread, along with the seasonings. Toss.
• In a medium bowl, beat the eggs;add the evaporated milk and broth.
• Pour over the bread mixture and blend.
• The mixture will be quite moist. Allow to stand 1 hour.
• Preheat oven to 350 F
• Transfer the dressing to an oiled 3 quart glass casserole that is 10 inches in diameter and 3 inches deep (at this point, dressing can be frozen for future use; thaw before baking.)
• Bake dressing for 2 hours, or until the center of the

AMISH COOKED SALAD DRESSING

Steps:

• In a small bowl, beat the egg with 1 tbsp of the water;set aside.
• In a saucepan, whisk together the flour, mustard, and sugar, then whisk in the remaining 1 cup water, vinegar, oil and lemon juice; heat over medium heat for 1 minute, whisking continuously (the dressing will be thick).
• Add the egg mixture to the flour mixture and continue to cook for about 1 minute, stirring until the dressing has a mashed potato consistency and is off-white in color.
• Remove from heat, cover, and cool completely.
• Store in a covered jar in the refrigerator (will keep for several weeks).