Favorite Enchilada Sauce by Patrick Travis

When I was a kid growing up in the 50’s my folks had a rustic glazed terracotta casserole dish they bought in Mexico. Once or twice a month my dad would take the dish down to a little Mexican takeout place called Johnson’s Enchiladas and would have it filled with Johnson’s beef enchiladas. The enchiladas had a simple ground beef…

Baked Pot of Beans w/Rice by Chef Kokopelli

Mashed Potatoes by Candice Goodyear

I don't like instant mashed potatoes at all. I make mine from scratch like many cooks out there. I like them either with butter and sour cream or butter and milk in them both are delicious. But, if you don't have milk or sour cream on hand you can substitute 1/4 cup real mayo, still taste great.

Midwestern Garden Salsa by FromScratch Sarah

This is a more mild salsa that most farmers enjoy eating!

Savory Sweet Pumpkin Soup by S. Cumbo

Lancaster County Lima Beans by Denise Sherin

The Amish serve many of their vegetables in cream and most of the are very good. Lima beans in cream are outstanding!

Oatmeal Cranberry Brûlée by Culinary Envy

Oatmeal Cranberry Brûlée is golden amber colored caramelized sugar that cracks open to a tart cranberry layer resting atop cozy creamy oatmeal. Superb!

Applesauce by David St. John

Islanders Rice 400pp@3/4cup by william ruiz

Browned Butter by Denise Sherin

The Amish use browned butter on their vegetable and over mashed potatoes. You can make it and keep in the refridgerator til ready to use. It has a light spicy taste