Archive for the ‘Recipe for stuffed baked potatoes and chicken corn soup on Amish Stories’ Category

Stuffed Baked Potatoes

Bake potatoes until tender and skins are very crisp–about 1¼ hours. Cut potatoes in half lengthwise and scoop out centers into a bowl. Add butter and mash until smooth; fold in chives, cheese, bacon, salt and pepper. Mound mixture back into potato shells and bake at 400° F. for another 15 minutes. 2 large baking potatoes
2 tablespoons butter

1 tablespoon chives
2/3 cup cheddar cheese
3 bacon slices, fried and crumbled
salt and pepper to taste

Table for Two sets the table with all the Amish food favorites–just for two! Sam and Amy Miller and their extended family have shared 438 of their best recipes in helpings that won’t leave a week of leftovers if there are only two at your house. Mouthwatering food, for just the two of you. Laminated cover – Spiral bound – 207 pages. To order this book please go to . Richard from Amish Stories.

Chicken Corn Soup. A Lancaster county favorite!

10 oz pkg frozen fresh corn (cooked and seasoned) or 1 15 oz can Cope’s Heat & Serve corn

1 qt chicken broth

2 hard boiled eggs

1 cup cooked diced chicken

2 Tbsp parsley, chopped

1 cup cooked noodles (optional)

Combine ingredients and heat. Serves 8 to 10.

 Published with permission from John copes  Richard from Amish Stories.


  Brand new post from Jean on Tuesday. With a special post on wedsnesday of one of Jeans homemade recipe’s.


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