Byler Linda - Amish Soups & Casseroles: Traditional Comfort Food Favorites

Copyright 2022 by Linda Byler, Laura Anne Lapp, Anna Kauffman, and Emily Stoltzfus Photos by Bonnie Matthews All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018. Good Books books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018 or .

Good Books is an imprint of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.goodbooks.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. ISBN: 978-1-68099-841-2 eBook ISBN: 978-1-68099-850-4 Cover design by David Ter-Avanesyan Cover photograph by Bonnie Matthews Printed in China I still think of food, love, and my mother as exactly the same thing. Linda Byler CONTENTS INTRODUCTION The recipes in this cookbook bring warmth to my heart as I remember our suppers in the old farmhouse on Weaver Road. My mother (Anna Kauffman) was a wonderful cook, making do with the modest grocery funds available, turning a bit of ground beef, potatoes, and green beans into a solid, rib-sticking meal.

There were ten children around the dining room table, with my father at the far end. Mam sat on his right side and the rest of us were seated on benches along the side. I remember suppers with mounds of mashed potatoes, ground beef gravy, green beans in a white sauce, and homemade bread with margarine and strawberry jelly (real butter was only for special occasions). We were happy as larks. Other favorites included beef stew and homemade dumplings with applesauce, home-canned pickles and relishes, red beet eggs, fried chicken, and brown butter noodlesall of it comforting, filling, and home-cooked. Those suppers in the old dining room on the farm are some of my happiest memories.

Many of the recipes in this book come from my mothers tin box, the recipe cards dog-eared and faded. I can still see her kneading bread dough, her gray apron tied around her soft waist, the color in her face heightened on account of the woodstove beside her. We were poor, but rich in all the things that make life happy. Other recipes in this book come from my daughters, Laura and Emily, who are excellent cooks and now provide wonderful meals for their own families. Its a joy to see them carrying on the traditions of home-cooked meals and family suppers. Perhaps our recipes will inspire you to share a warm meal with your loved ones and create your own lasting memories.

Linda Byler CHICKEN CORN SOUP Makes 6 servings Ingredients: 4 tablespoons butter 1 cup chopped celery 1 cup chopped onion 34 cups water 1 quart corn 4 cups cooked and diced chicken 67 teaspoons chicken bouillon 2 tablespoons parsley flakes 1 tablespoon salt 1 teaspoon pepper 4 ounces uncooked noodles, optional Instructions:

1. Melt butter in large saucepan.
2. Cook celery and onion in butter until soft.
3. Add water.
4. Stir in corn, chicken, chicken bouillon, parsley, salt, and pepper. Bring to a boil.
5. Add noodles if you wish. Allow to simmer until noodles are tender, about 10 more minutes.

1. Cook ham, potatoes, and broth in large stockpot until potatoes are soft.
2. Add green beans. Heat through if using canned beans. If using fresh beans, cook until beans are as tender as you like them.
3. Sprinkle with salt and pepper.
4. Stir to combine.

1. Melt butter in large saucepan.
2. Add onions, celery, and ham.
3. Cook until onions and celery are soft.
4. Add potatoes and cup water.
5. Cook 10 minutes, or until potatoes are soft.
6. Stir in flour, salt, and pepper until well blended.
7. Stir in milk until well blended.
8. Let simmer 15 minutes.

   Stir frequently to make sure the chowders creamy base is smooth and thickened.