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Amish Cook column: Gloria's mother shares recipes for the upcoming year

Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.The Associated Press
Tuesday, January 03, 2017 03:54 am
Editor’s Note: Gloria spent the Christmas holiday visiting her husband’s family in Ohio. Meanwhile, her mother, Dorcas Raber, was tending to up to 300 pounds of venison that she’s freezing and processing for the year ahead. The venison will be used in stews and recipes like the barbecued venison meatballs included in this week’s column. Gloria will return next week in her usual format. Blessings and best wishes from the Rabers and Yoders for a wonderful 2017! In the meantime, enjoy this wonderful selection of recipes for the Raber kitchen!  


3 pounds ground venison

1 3/4 cup milk

1 cup quick oats

1 cup cracker crumbs

3 eggs

1 teaspoon chili powder

1 teaspoon onion salt

1 teaspoon garlic salt

Salt and pepper

In a large bowl, combine the ground venison, milk, oats, cracker crumbs, eggs and seasonings.

Stir or knead until the meat mixture is well-combined.

Shape the meat into 1 1/2-inch balls.

Place the balls on cookie sheets and bake at 350 degrees until no longer pink inside, approximately 15-20 minutes.



2 cups ketchup

3/4 cup brown sugar

1 tablespoon mustard

1 tablespoon vinegar

1 1/2 teaspoon liquid smoke

In a Dutch oven, combine all ingredients. Stir until well-combined and heat over medium, stirring frequently, until near boiling. Add the meatballs to the sauce, reduce the heat to medium-low and simmer until ready to serve.



1/4 cup sugar

1 cup vegetable oil

1 cup milk

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Topping: 1/2 cup brown sugar

1 tablespoon cinnamon

Mix the sugar, oil, milk and vanilla in a large bowl. Then add flour, baking soda, baking powder and salt. Pour into a greased 9-inch-by-13-inch pan. Sprinkle topping on top of batter. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.



3 eggs

2/3 cup white sugar

1/2 cup pancake syrup

1/2 cup clear corn syrup

1/3 cup melted butter

1 cup pecans

Stir together with a wire whisk and pour into 1 unbaked pie shell. Bake at 350 degrees until done, about one hour or until center is set.



3 pounds hamburger

2 cups onion chopped

1/2 cup whole wheat flour

2 1/2 quarts tomato juice

1 19-ounce can kidney beans (or beans of your choice)

1 tablespoon cumin

2 tablespoons chili powder

1 tablespoon salt

1 tablespoon taco seasoning

2 teaspoons paprika

1/2 teaspoon black pepper

1/2 cup brown sugar

Fry and chop hamburger and onions in 6-quart kettle. Add flour and mix well. Then add tomato juice and bring to a boil. Reduce heat and add the rest of ingredients, simmer one hour.

Gloria is an Amish mom, housewife and writer in rural Illinois. Readers with culinary or cultural questions can write her at: PO Box 157, Middletown, OH 45042. The Amish Cook has been publishing weekly since 1991. The column’s creator and editor is Kevin Williams. To learn more about the column visit www.amish365.com/about.



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