AMISH CORN RECIPE RECIPES

MY AMISH FRIEND'S CARAMEL CORN | ALLRECIPES

My Amish Friend's Caramel Corn | Allrecipes image

This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!

Provided by ANITALOUISE

Categories Popcorn Candy

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 28 servings

Number Of Ingredients 8

Ingredients

7 quarts plain popped popcorn
2 cups dry roasted peanuts
2 cups brown sugar
½ cup light corn syrup
1 teaspoon salt
1 cup margarine
½ teaspoon baking soda
1 teaspoon vanilla extract

Steps:

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Nutrition Facts : Calories 238.4 calories, CarbohydrateContent 21.9 g, FatContent 16.3 g, FiberContent 1.7 g, ProteinContent 3.4 g, SaturatedFatContent 2.6 g, SodiumContent 387.6 mg, SugarContent 12.2 g

AMISH CHICKEN CORN SOUP RECIPE: HOW TO MAKE IT

Amish Chicken Corn Soup Recipe: How to Make It image

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
2 celery ribs, chopped
1 cup shredded carrots
2 pounds boneless skinless chicken breasts, cubed
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
12 cups water
2 cups uncooked egg noodles
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup butter

Steps:

Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 201 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 697mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat

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