A small explanation of the origin of the Amish wedding roast: typically, when an Amish couple decides to get married and get baptized into the church, they court and decide in private. only their parents know until they are "published" in church and in the national Amish Newspaper, "The Budget", in early fall.
The only indication to the rest of their "church district"
of the impending November wedding [all Amish weddings take place in the month of November, since it is after the harvest and is the slowest month in the Amish calendar] is the larger than usual crop of celery planted in the home garden of the brides family! Celery is the main attraction in the Amish wedding menu! its served as creamed celery as a side dish and in the Amish wedding roast, served at every Amish wedding! this roast is made for three separate sittings at the Amish wedding (the morning sitting, the noon sitting,
and the evening sitting!) It is delicious! serve with chicken gravy!
The Roast
1 Perdue Oven Stuffer Roaster fully roasted, meat taken off the bones
2 loaves bread, cubed (OR for KETO 2 loaves of Aldi KETO bread)
1-1/2 sticks butter, melted
2 cups finely chopped celery
1 cup finely chopped onion
1 teaspoon Poultry seasoning
salt and pepper
2-3 cups chicken stock
Saute the onion and celery in a pan in some of the butter til translucent, mix in poultry seasoning
Pour the remaining butter over the bread cubes, and mix to evenly coat,
Mix in the chicken meat and any drippings, mix in the onion and celery
and salt and pepper, place all in a roasting pan and pour on the
stock, mix. Bake in a 350 f degree oven till golden brown!
Serve, with chicken gravy and creamed celery!
Creamed Celery
1 head of celery washed and chopped
1/8th cup vinegar
1/4 cup Sugar (Or for KETO, try MonkFruit or Swerve)
Salt
1/4 cup water
Cook the above in a pot, covered till tender.
Mix 1 T Wondra Flour with 3/4 cups milk
and pour into the cooked Celery and cook till thickened. Take off heat and stir in 2 T Mayo,
Serve w/ lots of fresh ground pepper
The only indication to the rest of their "church district"
of the impending November wedding [all Amish weddings take place in the month of November, since it is after the harvest and is the slowest month in the Amish calendar] is the larger than usual crop of celery planted in the home garden of the brides family! Celery is the main attraction in the Amish wedding menu! its served as creamed celery as a side dish and in the Amish wedding roast, served at every Amish wedding! this roast is made for three separate sittings at the Amish wedding (the morning sitting, the noon sitting,
and the evening sitting!) It is delicious! serve with chicken gravy!
The Roast
1 Perdue Oven Stuffer Roaster fully roasted, meat taken off the bones
2 loaves bread, cubed (OR for KETO 2 loaves of Aldi KETO bread)
1-1/2 sticks butter, melted
2 cups finely chopped celery
1 cup finely chopped onion
1 teaspoon Poultry seasoning
salt and pepper
2-3 cups chicken stock
Saute the onion and celery in a pan in some of the butter til translucent, mix in poultry seasoning
Pour the remaining butter over the bread cubes, and mix to evenly coat,
Mix in the chicken meat and any drippings, mix in the onion and celery
and salt and pepper, place all in a roasting pan and pour on the
stock, mix. Bake in a 350 f degree oven till golden brown!
Serve, with chicken gravy and creamed celery!
Creamed Celery
1 head of celery washed and chopped
1/8th cup vinegar
1/4 cup Sugar (Or for KETO, try MonkFruit or Swerve)
Salt
1/4 cup water
Cook the above in a pot, covered till tender.
Mix 1 T Wondra Flour with 3/4 cups milk
and pour into the cooked Celery and cook till thickened. Take off heat and stir in 2 T Mayo,
Serve w/ lots of fresh ground pepper
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1 comments:
Have eaten creamed celery and you are in for quite a treat. It is wonderful. Ate it at Katie's Kitchen in Strausburg, Penna. and brought some home for our Christmas getogether Every one loved it.
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