Amish Guest House and Cottage
3625 East Newport Road P.O.Box 64
Intercourse PA, 17534
Local call: 717-768-8914
Raymond & Mary Lou Good
www.theamishguesthouse.com
theamishguesthouse@frontiernet.net
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This Entire House Rental and Cottage is located in the heart of the Amish Country... quiet and peaceful surroundings with more than 100 shops within walking distance!
Come and see this quaint, charming home and cottage with its antique furniture, here in the heart of Pennsylvania Dutch Country. Come to the Amish Country and have your "HOME AWAY FROM HOME." If family fun is part of your plans, you'll find it right here. There is something for everyone to discover!
Take this opportunity to embark on a quiet, serene journey to the little town of Intercourse, PA., (one of the richest farming areas in the nation) and stay in an Amish-style home or an Amish-style cottage with all the modern conveniences. Reserve your stay in this unique home or cottage for your vacation enjoyment. Open year 'round.
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Setting: Rural
Rooms : 2
Cottages : 1
Rates: $75
-245
Jacuzzis: 0
Fireplaces: 0
Children: Yes
Continential Breakfast
Arrange dinner with an Amish Family
Cable TV
Amish made swings
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Our Recipes
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Creamed Dried Beef
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2 tsp. melted butter
1 tsp. dried minced onion
1 pk. (cube) herb or chicken bouillon
1/4 cup flour
1/4 lb. dried beef
3 cups milk
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In deep skillet melt butter. (On medium heat) brown dried beef in butter. Add flour and toss dried beef until coated. Add milk, onion, bouillon and stir until smooth forming a light sauce. Lower heat and stir occasionally until blended. If sauce is to thick...add a little milk.
From the Kitchens of...Stoltzfus Meats, Inc. Intercourse, PA.
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Mrs. Stoltzfus's Stuffed Pig Stomach Recipe
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1 lb. Stoltzfus fresh sausage
1/2 lb. Stoltzfus smoked sausage
2 large potatoes-peeled and diced
3 carrots-peeled and cut
1 cup dry macaroni
1 Tbsp. worcestershire sauce
salt and pepper to taste
1 pig stomach
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Mix the first seven ingredients in a large mixing bowl. Close the smaller of the two holes with toothpicks (of the pig stomach.) Stuff the pig stomach with the sausage mixture. Close the opening with toothpicks. Bake at 325 degrees for 3 hours (cover the first 2 1/2 hours.) Slice and serve piping hot. Makes 4 servings.
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Ham Loaf
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2 lb. ham loaf***
1 cup bread crumbs
2 eggs
3/4 to 1 cup milk
salt and pepper to taste
***Ham loaf mix consists of:
1 lb. ground fresh pork
1 lb. ground smoked ham
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Mix all ingredients, shape in loaf and place in roasting pan. Bake at 350 for about 1 1/2 hours. After 1/2 hr. pour the following sauce over the loaf.
3/4 cup brown sugar
1 tsp. dry mustard
1/2 cup water
1/2 cup vingar
Mix and bring to a boil before pouring over the ham loaf.
Serves 8
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