Amish Dressing Recipes

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

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).

Steps:

• In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

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

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.