Enjoy some of our favorite recipes from our Amish Country Bed & Breakfast Group Innkeepers in Elkhart County, Indiana.


Patchwork Quilt Inn

Situated in the quiet countryside with a picturesque view sits this quaint inn featuring nine guest rooms, each with a private bath. Hosts: Kristen & Jess Nevill 11748 County Road 2 Middlebury, IN 574.825.2417

Potato Rivel Soup

3 medium potatoes, peeled and diced

1 small onion

1 egg

½ cup flour

¼ tsp salt

4 cups milk

1 TBS butter

½ tsp – ¾ tsp salt


  1. Cook potatoes and onion in heavy pan with enough water to cover. Cook until tender
  2. Mix together eggs, flour and salt blending with fork until small pea sized balls – now you have rivels
  3. In a large saucepan, heat milk and butter, stirring till butter is melted, and milk is hot.
  4. Add your rivels into milk mixture and cook until done
  5. Pour milk mixture and to potatoes and onions


Working girls’ light rolls

1 package yeast

2 cups warm water

¼ cup sugar

¾ cup margarine melted

4 cups self-rising flour


  1. Preheat oven to 400*
  2. Mix yeast with warm water until dissolved
  3. Add sugar and melted margarine to yeast and water
  4. Gradually add flour to mixture
  5. Beat and put right into muffin tins
  6. Bake for 12 minutes


Apple Sage Stuffed Pork Chops

6 TBS butter

1 cup finely chopped onion

1 cup finely chopped celery

1 cup finely chopped Cranny Smith Apple

1 cup finely chopped mushroom

Chicken broth

2 tsp rubbed sage

½ tsp red pepper

Thick cut pork chops

2 cups Pepperridge Farms stuffing mix


  1. Preheat oven at 325*
  2. Cut pocket in pork chop
  3. In skillet brown pork chop and season with salt and pepper
  4. Sauté onion, celery, apple and mushrooms in butter
  5. Add 2 cups stuffing mix, sage, broth, parsley, salt, pepper, and red pepper into pan with onion mixture, mix well. Let stuffing absorb liquids.
  6. Put stuffing in pork pockets and cross toothpicks to seal
  7. Put pork chops into baking pan
  8. Bake at 325* for 45 minutes -1 hour