Amish Cook editor shares old recipes

By Gloria Yoder - The Amish Cook

Editor’s Note: Gloria’s family has been battling winter illnesses. Lots of sniffles and sneezes in the Yoder household, so we wish them all a speedy recovery. I told her to take a week to rest. I am glad she took me up on it! She will return next week. In the meantime, I’ve pulled a couple of my favorite recipes of Gloria’s to share, I know that not every reader catches every recipe, so this is a good opportunity to showcase a couple you might have missed! Enjoy the recipes below for Deluxe Scrambled Eggs and homemade taco pizza! Kevin Williams, Editor.


6 eggs, beaten

1 1/ 2cup milk

1/ 2 teaspoon salt

1 /2 teaspoon garlic powder

1 teaspoon prepared mustard

1 teaspoon liquid smoke (optional)

3 slices bread (cubed)

1/ 4 cup chopped onions

1/ 4 cup green or red peppers diced

1 cup shredded cheese, divided

1/ 2 pound sausage, browned

1/ 4 pound bacon, cut into pieces

Brown bacon in a large skillet. Remove bacon and lightly saute onions and peppers in bacon drippings. Add remaining ingredients, saving ½-cup cheese. Sprinkle on top once eggs are done.

Mix together and continue heating on medium high stirring constantly until eggs are set, Or if you prefer, pour everything into a 9-inch pan and sprinkle with remaining crumbs. Bake at 350F for 35-40 minutes or until eggs are done.



2 cups flour

1 tablespoon baking powder

1 teaspoon salt

½ cup milk

½ cup vegetable oil

Meat mixture

1½ pounds hamburger, fried with onions

1 package taco seasoning

1 pint pizza sauce

Dressing mixture

1½ cups sour cream or 1 cup milk, scant

1 tablespoon sour cream and onion powder

⅔ cup salad dressing


Put dough into 9- by 13-inch pan. Spoon meat mixture onto dough. Next, put on dressing mixture. If desired, sprinkle with peppers, onions, tomatoes or whatever you prefer. Bake at 350 for 30 minutes. Add cheese and taco chips or white soup crackers for the last five minutes. Serves 15.

By Gloria Yoder

The Amish Cook