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  • Green Beans & Taters

    10 oz Green beans – canned, frozen or fresh

    3 cups Potatoes – baby reds, fingerling, new potatoes or something similar

    ½ cup onions, coarsely chopped

    2 tablespoons bacon grease

    2 tablespoons butter

    1 cup chicken broth

    Cut potatoes into fourths (nice bite-sized pieces).

    Melt butter in skillet and when it’s melted add the potatoes and lightly brown.

    Add the onions and cook until translucent.

    Add green beans, stir, and then add the bacon grease and give another good stir.  Let everything cook for 3 or 4 minutes so the flavors can mingle.

    Add broth and stir.  Let come to a boil and let gently boil for 2 or 3 minutes.  Turn heat down and let simmer for 15 minutes or so until potatoes are tender and most of the liquid is absorbed.

  • Instant Pot BBQ Ribs

    • 1 rack of baby back pork ribs
    • Your favorite rib rub (I used Famous Dave’s)
    • 1 cup water
    • 1/2 cup apple cider vinegar
    • 1/4 tsp liquid smoke, optional
    • 1/2 cup bbq sauce

    Remove the membrane from the back of the ribs.

    Generously rub the ribs with your favorite rib rub, coating both sides.

    Pour the water, apple cider and liquid smoke into the bottom of the pressure cooker pot.

    Place the rack in the bottom of your pressure cooker, place the ribs on the rack, standing on their side, wrapping around the inside of the pot. (You can cut in two if you prefer).

    Close the lid, making sure that the pressure relief valve is closed. Press the Meat button and set to 30 minutes. Do a Natural Pressure Release (NPR) for 12 minutes, then do a Quick Release (QR) to release any remaining pressure.

    Carefully remove the ribs from the pressure cooker and transfer to a plate. Brush with your favorite BBQ sauce and then place on grill for a few minutes just to finish off.  When they’ve ‘crisped’ up enough and got grill marks to your liking, pull them off and enjoy!

  • Instant Pot Mississippi Pot Roast

    3-4 lb Chuck or Arm Roast

    ½ Cup Beef Broth

    ½ Cup Pepperoncini Juice

    1 envelope Ranch Dressing Mix

    1 envelope Au Jus Gravy Mix (or Brown Gravy Mix)

    ¼ Cup Butter

    6-8 Pepperoncinis

    • Add roast to pressure cooker.
    • Pour the broth and juice over the roast
    • Combine mixes (ranch & gravy) and then sprinkle over roast.
    • Place pepperoncinis on top of the mixes.
    • Then top everything with the butter.
    • Cook on manual, high pressure for 90 minutes.
    • When timer goes off turn pressure cooker OFF.
    • Then do a natural pressure  release (NPR) for 15 minutes and then do a quick release (QR) to release any remaining pressure.

     

  • Instant Pot Poached Eggs

    In our 32+ years of marriage I have tried making poached eggs on several occasions…I even purchased a couple of gadgets for assistance but nothing helped.  Then I got my Instant Pot and voila! I can make poached eggs!

    Eggs  – I wouldn’t do more than four at a time as the more eggs you have the more time will be needed

    1.5 cups water

    1. Place 1.5 cups water in bottom of Instant Pot.
    2. Place metal wire rack in bottom of Instant Pot over water.
    3. Crack eggs into silicone cups that have been sprayed with cooking spray.

    1. Put lid on Instant Pot and make sure that the pressure relief valve is closed.
    2. ‘Steam’ eggs.  For a runnier yolk steam for 3 minutes and NPR for 3 minutes and for a more solid yolk steam for 3 minutes and NPR for 6 minutes.  You may have to adjust times according to your preference on how the yolks are cooked.

    Eggs Benedict….my FAVORITE!!

  • Amish Poppy Seed Chicken

    *This is a recipe that was served to us at an Amish home in northern Indiana.

    Trim & slice boneless chicken breasts.  Salt lightly and refrigerate overnight.  Dip in flour and lightly brown in a small amount of oil.  Cover with sauce and bake until done – approximately 1/2 an hour at 350.

    Sauce:

    1/4 cup sour cream

    1 can cream of chicken soup

    Poppy seeds to taste

    Crumbs:

    1 sleeve crushed Ritz crackers

    1/2 stick melted butter

    Mix & bake on cookie sheet at 300 to toast.

    Sprinkle with crumbs and poppy seeds before serving.

     

  • Amish Parmesan Chicken Breast

    *This is a recipe that was served to us at an Amish home in northern Indiana.

    Trim & slice boneless chicken breasts.  Salt lightly and refrigerate overnight.

    Dip chicken breasts in a mixture of 1 beaten egg and 1 cup milk, then dip in crushed saltine crackers. Brown in a small amount of oil.

    Set pieces on parchment paper in baking dish.  Sprinkle with garlic salt & Parmesan cheese.  Drizzle with tomato sauce.

    Cover with another sheet of parchment paper and bake at 300 to reheat.

    Sprinkle with Mozzarella cheese before serving.

  • Amish Meat Loaf

    *This is a recipe that was served to us at an Amish home in northern Indiana.

    Meatloaf:

    3 lb ground beef

    2 eggs, beaten

    2 cups cracker crumbs

    1 cup milk

    1 cup tomato juice

    Diced onion, to taste

    3 teaspoons salt

    1/4 teaspoon pepper

    Topping:

    1/2 cup catsup

    1/4 cup brown sugar

    1/2 Tablespoon mustard

    Combine all meatloaf ingredients and form into a loaf.  Cover loaf with topping.

    Bake at 300 for 2 hours.

     

  • Amish Noodles

    *This is a recipe that was served to us at an Amish home in northern Indiana.

    1 lb. noodles (I used Katie’s noodles from the Dutch Country Market)

    1/2 can Cream of Chicken soup

    2 Tablespoons butter

    Chicken soup base, to taste

    Cook noodles according to package directions.  Mix cooked & drained noodles with soup, butter & soup base.

    You’ll go back for seconds!

  • Amish Broccoli & Cauliflower Salad

    *This is a recipe that was served to us at an Amish home in northern Indiana.

    Mix:

    1 head broccoli

    1 head cauliflower

    Crumbled bacon

    Shredded cheese

    Dressing:

    2 cups Miracle Whip

    1/2 tsp pepper

    1/2 tsp sugar

    Dash of Champagne Vinegar

    Add the dressing to the vegetables and toss just before serving.

  • Amish Croutons

    *This is a recipe that was served to us at an Amish home in northern Indiana.

    1 stick butter

    4 Tablespoons vegetable oil

    1 teaspoon onion salt

    1 teaspoon garlic salt

    1 teaspoon basil

    1 teaspoon oregano

    3 quarts bread cubes or 1 package cubed hot dog buns

    Melt butter, add oil and seasonings; stir and mix well.  Mix with bread or bun cubes.  Bake at 300 until crisp.