The Homestyle Amish Kitchen Cookbook by Georgia Varozza Page B

raspberry jam), Tapioca Fluff, and sandwiches. The day will pass quickly as the women expertly stitch, all the while enjoying this special time of visiting and fellowship. They take to heart the saying that “many hands make light work.”

VEGETABLES AND SIDE DISHES
    T he Amish have a preference for farming, taking to heart the admonition found in Genesis 3:23, which states, “The L ORD God sent him out of the garden of Eden to till the ground from which he was taken.” The weekly farm and produce sales are an opportunity for Amish farmers to sell their products to outside markets, which provides needed cash.
    Small farm stands are also commonplace on Amish homesteads—a small building or some tables set up at the end of the lane advertise seasonal produce as well as homemade quilts, jams and jellies, and other goods. Daughters may run these stands, answering questions and making sales. Sometimes, however, the family is busy elsewhere, so a customer might stop to buy garden-fresh produce and find no one in attendance. They pay on the honor system by placing the money owed in a box kept in plain sight for that purpose—even making their own change when necessary.

    I exhort first of all that supplications, prayers, intercessions, and giving of thanks be made for all men, for kings and all who are in authority, that we may lead a quiet and peaceable life in all godliness and reverence .
    1 T IMOTHY 2:2

 
    Lord, I want to be known as a woman who follows You wholeheartedly. I desire Your name to be ever on my lips. And who better to tell Your glorious story to than my own family? May I always be ready to speak of Your saving grace so that their hearts will be ignited with Your holy fire to follow hard after You .

 
    Baked Acorn Squash
Fresh acorn squash (1 squash yields 2 servings)
brown sugar
butter
salt and pepper to taste
    Wash squash and cut in half lengthwise (from blossom end to stem end). Scoop out the inside to get rid of seeds and strings. Place cut side up in a lightly greased baking dish or roasting pan. If the squash doesn’t stay upright, you can cut off a bit of the bottom rind to make a flat surface. Put a generous amount of brown sugar and butter in each cavity. Season with salt and pepper if desired. Loosely cover with foil and bake at 375° until the squash is soft, at least an hour depending on size.

 
    Baked Acorn Squash with Hamburger Filling
3 acorn squash
1 lb. hamburger
1 cup frozen or fresh corn (sliced off the cob if using fresh)
½ cup tomato sauce
¼ cup celery, finely chopped
¼ cup onion, finely diced
2 T. water
1 T. minced fresh parsley
1 T. prepared mustard
1 tsp. Worcestershire sauce
¼ tsp. allspice
1 tsp. salt
¼ tsp. pepper
bread crumbs
    Cut acorn squash in half lengthwise. Spray or brush cut sides with oil and place cut side down on a baking pan that has either been greased or has nonstick aluminum foil placed in the bottom of the pan. Bake at 350° for 30 minutes.
    Meanwhile, prepare meat filling. Brown the hamburger and drain off the grease. Stir in the corn, tomato sauce, celery, onion, water, parsley, mustard, Worcestershire sauce, allspice, salt, and pepper.
    When the squash is almost tender, remove from oven and invert the squash so the cut side is up. Spoon the meat mixture into the cavities and sprinkle with bread crumbs. Return to the oven and bake an additional 30 minutes.

The term “Pennsylvania Dutch” is used often when referring to the Amish and other cultural groups that can trace their roots to German-speaking areas in Europe where they spoke a dialect of German referred to as “Deitsch.”

 
    Baked Onions
4 onions, peeled and halved
2 tsp. olive oil or butter
2 tsp. brown sugar
salt and pepper to taste
paprika to taste
1 tsp. lemon juice
minced fresh parsley for garnish
    Place the onion halves cut side up in a greased baking pan. Top with the oil or butter, brown sugar, salt, pepper, and paprika and bake at 350° for 1 hour or until onion is tender in the