The Beverly Lewis Amish Heritage Cookbook

The Beverly Lewis Amish Heritage Cookbook

(Paperback - May 2004)
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Amish Recipes from the Collection of Beverly Lewis
A homespun, authentic collection of Amish recipes collected over the years by Beverly Lewis. Many are from her grandmother and other family members as well as dear friends from the Amish world she writes about with such power and authenticity. Now she lovingly shares these with her millions of readers who have come to treasure her fictional insights into Amish life. The additional Amish sayings and line drawings make for an appealing gift.


  • SKU: 9780764229176
  • SKU10: 0764229176
  • Title: The Beverly Lewis Amish Heritage Cookbook
  • Qty Remaining Online: 3
  • Publisher: Bethany House Publishers
  • Date Published: May 2004
  • Pages: 188
  • Illustrated: Yes
  • Weight lbs: 0.61
  • Dimensions: 8.38" L x 5.86" W x 0.60" H
  • Features: Table of Contents, Price on Product, Index, Illustrated
  • Themes: Theometrics | Evangelical;
  • Category: COOKBOOKS
  • Subject: Regional & Ethnic - General

Chapter Excerpt

Chapter One

Appetizers and Beverages

Mary Ruth hurried with Hannah to help Mamma, Leah, and Lizzie with a smorgasbord-style spread laid out on long tables in the sunny kitchen. Today being a perfect day for a picnic, the People would eat and fellowship on the grounds. Bread and homemade butter, sliced cheeses, dill and sweet pickles, strawberry jam, red beets, half-moon apple pies, and ice-cold lemonade-the standard light fare for a summer Sunday go-to-meeting. Not that a body could eat himself full on such a menu. It was merely intended to squelch growling stomachs till the People could ride horse and buggy back home. -from The Betrayal (Note: See OLD-TIME LEMONADE on page 17.)

Therefore if thine enemy hunger, feed him; if he thirst, give him drink. -ROMAN'S 12:20

Seafood-Filled Mushrooms

1/3 c. butter, melted 1/2 c. (rounded) plain unseasoned bread crumbs 8 oz. imitation crabmeat,finely chopped 1/2 c. (rounded) very finely chopped onion 1 clove garlic, minced 1/3 c. butter, melted 32 medium mushrooms (approximately), stems removed 10 oz. Swiss cheese, grated

Heat 1/3 c. butter in cast-iron frying pan; sauté bread crumbs, crabmeat, onion, and garlic until lightly browned. Allow to cool until stuffing mixture can be handled easily.

Spray 9 x 13 glass baking dish with olive oil cooking spray; add 1/3 c. melted butter to cover bottom of baking dish. Place mushroom caps in baking dish and till firmly with stuffing mixture. Fill in spaces in baking dish with any extra stuffing mixture. Top with Swiss cheese.

Bake at 400 degrees for 20-25 minutes; serve immediately. Leftovers are delicious, also! May be reheated.

Note: For two 10 x 15 glass baking dishes, triple this recipe.

Kissin' don't last; cookin' do!

Refined Bean Dip

2 16-oz. cans refried beans 1/4 tsp. garlic powder 1/2 large white onion, finely chopped 1 16-oz. jar chunky medium salsa 1 6-oz. can pitted black olives,sliced 2 16-oz. containers sour cream 12 oz. sharp white Cheddar cheese, grated

Mix refried beans, garlic powder, and chopped onion; spread in the bottom of a 9x13 glass baking dish. Spread salsa on top of bean mixture. Add layer of sliced black olives, reserving some for garnish. Spread sour cream on top of olives; top with grated cheese. Garnish with reserved olive slices.

Refrigerate. Serve with tortilla chips.

Note from Bev

A well-loved dip among the present-day Plain community in Lancaster County!

Cheese Balls

2 8-oz. packages cream cheese, softened 10 oz. extra-sharp white Cheddar cheese, grated 10 oz. extra-sharp Cheddar cheese, grated 8 oz. Monterey Jack cheese,grated 8 oz. Colby cheese, grated 8 oz. blue cheese, crumbled 4 tsp. Worcestershire sauce 1/2 tsp. lemon juice 1/4 c. grated onion 2 tsp. dry mustard 1/2 tsp. salt Pecans (optional)

Whip the cream cheese; add all other ingredients except pecans and mix well. Shape into three or four cheese balls. Top with finely chopped pecans if desired.

Note: These keep for several weeks in the refrigerator.

Creamy Garden Delight

8 oz. fresh mushrooms, sliced 1 large red bell pepper, cut into strips 2 small zucchini, sliced 1 large onion, sliced 2+ Tbsp. butter or olive oil 1 1/2 tsp. salt, divided 42 saltine crackers (approximately) 1 lb. grated cheese-Pepper Jack or sharp Cheddar 1/4 tsp. ground black pepper 5 eggs 1 3/4 c. milk

Sauté sliced mushrooms, pepper strips, zucchini, and onion slices in the butter or oil. Sprinkle with 1/2 tsp. salt.

Grease a 9x13 glass baking dish. Spread approximately 18 crackers in the bottom. Layer with half of the cooked vegetables, then half of the grated cheese. Sprinkle approximately 1/8 tsp. ground black pepper on top. Add another layer of approximately 24 crackers on top of cheese-then another layer of remaining vegetables, cheese, and black pepper. Beat eggs, milk, and remaining salt, and pour over mixture. Gently push vegetables, cheese, and crackers down into egg mixture until all is moistened. Bake at 350 degrees for approximately 40 minutes or until a sharp knife inserted in the center comes out clean.

Lemon Jubilee Punch

1 6-oz. can frozen lemonade concentrate 1.5 6-oz. cans frozen orange juice concentrate (9 oz. total) 1 c. ginger ale, chilled

Prepare fruit juices as directed on cans and pour into punch bowl. Just before serving, add ice blocks and pour ginger ale slowly down inside of bowl. Makes 3 quarts.

Eat, west, home's best.

Peaches-and-Cream Milk Shake

1 c. sliced peaches 1 pt. peach ice cream 1 c. milk, divided Additional peach slices for garnish

Place peaches, ice cream, and 1/4 cup milk in blender. Blend until softened. Add remaining milk and blend until mixed. Sweeten with a little sugar if desired. Pour into large glasses. Garnish each with fresh peach slice.

* * *

When April showers bring May flowers, And tulips by the dozen, A boy starts thinking of a girl, One that's not his cousin. -Author Unknown

Pineapple-Lime Float

1 12-oz. can pineapple juice 1 c. lime juice 2/3 c. sugar Green food coloring 1 pt. lime sherbet 2 7-oz. bottles of ginger ale,chilled Fresh mint (optional)

Combine pineapple juice, lime juice, sugar, and a few drops of food coloring; chill. Fill six glasses half full with juice mixture. Add a scoop of sherbet to each. Fill with ginger ale and garnish with fresh mint if desired.

Hot Wassail

1 gallon apple cider 1 cinnamon stick 1/2 tsp. nutmeg 1 tsp. whole cloves 1 can frozen orange juice concentrate 1 can frozen lemonade concentrate Juice and rinds from 2 oranges and 1 lemon Sugar to taste

Combine all ingredients and simmer for 3 hours. Do not boil.

Note from Bev

This lovely, warming drink was a welcome sight when Mother served it to my sister and me on blustery Pennsylvania nights. we especially enjoyed it at Christmastime and on New Year's Day.

Serve sun tea in mason jars for fun.

Old-Time Lemonade

3 lemons 1/2 c. sugar 1 qt. water

Wash lemons. Squeeze juice from lemons into a large pitcher. Add sugar; fill pitcher with 1 qt. water. Chop rinds into 8-10 pieces and let soak in lemonade. Stir well until juice gets syrupy. Strain rinds out of juice and refrigerate.

Note from Bev

This homemade lemonade was always a big favorite at Buchwalter family picnics and all during the summer. Any time, really. The chopped lemon rinds make all the difference!

Bird-in-Hand Eggnog

1 egg 2 Tbsp. sugar Dash of salt 1 c. milk 1/2 tsp. vanilla Nutmeg

Beat egg until thick. Stir in sugar and salt until sugar is dissolved. Mix milk and vanilla in with egg mixture, chill, and enjoy. Dust each serving with nutmeg for a spicy flavor.

Party Punch

1 46-oz. can pineapple juice,chilled 3 c. cranberry juice, chilled 1 qt. ginger ale, chilled 1 lemon, thinly sliced

Combine all liquids in a large punch bowl. Float lemon slices on top.

Thou preparest a table before me in the presence of mine enemies . my cup runneth over. -PSALM 23:5

Aunt Gladys's Chocolate Milk Shake

1 1/2 c. whole milk 1/2 c. cold water 10 Tbsp. chocolate milk mix 2 oz. whipped topping 4 handfuls ice cubes 2 tsp. vanilla extract

Combine all ingredients in blender; blend until smooth. Serve cold.

Note from Bev

One of my aunt's mouth-watering recipes from the early 1930s.

Fruit Punch

1 6-oz. can frozen orange juice concentrate 2 6-oz. cans frozen limeade concentrate 1 6-oz. can frozen lemonade concentrate 1 can (1 lb., 14 oz.) pineapple juice, chilled 2 c. cranberry juice, chilled 2-4 c. cold water 2 qts. ginger ale, chilled 1 qt. plain soda water, chilled Fruit and mint for garnish

Empty all juices and water into large container; thaw and stir well. Pour mixture into punch bowl. Add ice cubes. Before serving, gently pour in ginger ale and soda water. Top with fruit ice ring (see recipe below) and sprigs of mint or fruit slices to garnish.

Makes 30 servings.

Note from Bev

I have served this delectable punch at various church and family gatherings, as well as at piano recitals throughout the years when I taught both voice and piano students. People always ask for the recipe. Enjoy!

Fruit Ice Ring

Use any combination of lime, lemon, or orange slices. Arrange in a pattern in bottom of 8-inch ring mold. Add water to cover the fruit; freeze. To remove ice ring from mold, dip bottom of mold into warm water. Float the ring on top of punch. Garnish with mint leaves and, if available, fresh strawberry slices.

Ida's Homemade Tomato Juice

1 peck (1/2 bushel) tomatoes or a 2-gallon crock full 4 large peppers, chopped 4 large onions, chopped 3 stalks celery, chopped 1 c. sugar 2 Tbsp. salt

Combine all ingredients in a large pot. Cook until soft, then strain. Bring to a rolling boil; bottle for canning.

Note: If unfamiliar with the canning process, a good resource is theBall Blue Book of Preserving (available by calling 1-800-392-2575, option 1).

Hot Cocoa

1 16-oz. can baking cocoa 32 c. powdered instant milk (1 lb., 9.6 oz. box) 8 oz. instant coffee creamer 1 lb. powdered sugar

Mix together all ingredients and store in a large container. For a single serving, use 1-3 tsp. dry mix per cup of hot water.

Let not the sun go down upon your wrath. -EPHESIANS 4:26


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