In January , Kyle Martin, an employee at the time, joined the business as a partner. Realizing that we were quickly outgrowing our facility we began looking into options for expansion or relocation. After looking at many different facilities and researching expansion at our current facility, we decided to renovate a blank warehouse space on Norman Road. We partnered with Scenic Ridge construction and began the process of designing our new kitchen space. In a short six month time frame our new kitchen space was completed, and on Memorial Day weekend we moved to our current location, with more than 6, square feet of production and warehouse space.
We are always looking for new business opportunities, so if you or your business has a need for a large quantity of great food please give us a call or email us. We would love to partner with you and it would be our pleasure to serve you. Call us today for directions to our market, our menu options, and the availability of our homestyle salads and desserts.
We look forward to hearing from you! From Our Kitchen. To Your Home. We are a PA Preferred business! View Our Products. Our Mission. Lunches usually include sandwiches made with bologna or leftover meat from dinner, such as beef roast or meat loaf. Peanut butter and jelly, pizza, or other leftovers may also be eaten.
In the winter, homemade soups are taken to school in Thermos bottles, which keep them hot. Sometimes a casserole is taken to school in a wide-mouthed Thermos bottle. Lunches also include fresh fruit and home-baked cookies, cake, or pie for dessert. One popular dessert is an Amish specialty called Whoopie Pie, a cookie sandwich with icing in the middle.
Amish Recipes and Folklore
On evenings and weekends, when the whole family is home, the main meal of the day dinner, or "Middaagesse" is eaten at midday. On these days, a light supper is eaten in the evening. At the end of the school year, Amish children have a picnic. Their parents take casseroles, salads, cakes, candies, and puddings to school. Often a tablecloth is thrown over the bottom of a big farm wagon. The food is spread out on top and everyone eats heartily. Popular Amish snacks include soft pretzels, peanut butter and molasses spread on bread or crackers, and ice cream made from freshly fallen snow.
Amish families generally receive adequate nutrition from their diets, although some nutritionists report that their diet may be slightly too high in sugar and carbohydrates. Because Amish rarely marry non—Amish, they have experienced a higher incidence of birth defects caused by genetics.
Amish Bread Recipes
In simple terms, some types of birth defects are more common when the mother and father have similar genetic make-up. To try to minimize these birth defects, Amish families have learned more than the average American families about genetics. Also, because they have not often married outside their own cultural group, medical researchers have invited Amish people to participate in research studies involving genetics and genetically transmitted diseases, such as diabetes.
Adams, Marcia. New Recipes from Quilt Country. Good, Phyllis, and Kate Good Pellman. Amish Cooking for Kids. Intercourse, PA: Good Books, The Budget. Box , Sugarcreek, OH Amish newspaper. Holmes County Traveler. Box Millersburg, OH Bimonthly magazine about Holmes County, Ohio. Amish Country Foods. Amish Net. Toggle navigation. Pork Chops with Sauerkraut and Potatoes. Ingredients 2 medium onions, coarsely chopped 6 pork chops Black pepper, to taste 6 small potatoes, peeled 2 cans ounce each sauerkraut, well drained 2 cans ounce each chicken broth Optional: several whole cloves.
In a saucepan, boil the peeled potatoes in salted water 6 to 8 minutes. Set aside. Grease a roasting pot and sprinkle half the onions in the bottom of the pan. Place the pork chops on top; sprinkle with the pepper. Arrange the potatoes around the chops. Top with the sauerkraut, add the stock. Drop in the whole cloves, if used. Cover and bake for 2 hours. Serve hot, adding some of the cooking juices to each serving. Serves 6. Cream of Cabbage Soup. Procedure In a large pot, fry the bacon until crisp over medium to high heat; remove and set aside.
Add the chicken broth and simmer until the cabbage and onion are tender, about 10 to 15 minutes.
Classic Pennsylvania Dutch Dishes
Stir in the half-and-half. Season with salt and pepper. Serve garnished with the bacon and cheese. Serves 8 to In a mixing bowl, combine the flour, brown sugar, butter, and salt.
In a small bowl, beat the egg. Add the molasses and cold water.
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Stir and set aside. In another small bowl, mix the hot water with the baking soda and blend into the molasses mixture. Add to the flour mixture and mix well Pour into the pie shell and top with the reserved crumbs. Bake for 35 minutes. The pie filling will appear jelly-like but will firm up as it cools.
Traditional Pennsylvania Dutch/Amish Taste Of Home Recipes by Vincent Press
Transfer to a rack to cool completely before cutting. Spicy Oven-Fried Chicken. Put the oil and butter in a shallow pan and place it in the oven until it melts. In a large paper bag, combine the flour, bread crumbs, cornmeal, and seasonings. Roll the chicken pieces, 3 at a time, in the melted oil-and-butter mixture, then drop them in the sack and shake to coat. Remove and place the coated chicken in the pan, skin side down. Bake for 45 minutes, flip the pieces and bake 5 to 10 minutes longer, or until the top crust begins to bubble.
Serve hot or cold. Serves 7 to Peachy Baked Apples. Place the apple halves cut side up in a 9xinch baking pan. In a small mixing bowl, combine the brown sugar, preserves, cinnamon, nutmeg, juice, and butter. Sprinkle over the apples and cover the pan tightly with foil. Bake for 30 minutes, or until the apples are just tender.
Remove from oven and spoon the juice from the bottom of the pan over the apples. Return to the oven and bake, uncovered, for 5 more minutes. Serve warm or cold. Cut the margarine or shortening into chunks and place it in a mixing bowl.
Cuisine of the Pennsylvania Dutch
Blend well. Add the egg and beat the mixture again until smooth. Add the buttermilk or sour cream, flour, baking powder, baking soda, and vanilla. Stir with wooden spoon until creamy. Grease two cookie sheets. Drop the batter by teaspoonfuls onto the cookie sheets, keeping the cookies about two inches apart.
Gently place a raisin in the center of each cookie. Sprinkle lightly with sugar. Bake for 8—10 minutes until the cookies are light brown. Transfer cookies to a rack to cool. Makes about 2 dozen cookies. Procedure When there are several inches of freshly fallen snow on the ground, scoop up just the top layer and pile it into a one-quart saucepan. Gently mix in the milk, vanilla, and sugar until it has been completely combined with the snow.