Many of us have probably never made Amish scrapple—but once you’ve had it you’ll want it again and again. In essence, the meal is a kind of combination of sausage and biscuits and gravy, though it’s still completely its own. Best of all? It couldn’t be easier to make. This recipe comes from Mr. Food—here’s how you do it:

1/2 pound of ground pork breakfast sausage
1 3/4 cups of chicken broth
1 3/4 cups of milk
1 cup of cornmeal
1 teaspoon of ground poultry seasoning
1/2 teaspoon of salt
1/4 teaspoon of black pepper
3 tablespoons of butter

1.Spray down a small loaf pan with cooking spray.
2. Get out a skillet and cook your sausage over medium-high heat, stirring throughout. Cook for five to seven minutes and drain the excess fat.
3. Add your broth and milk and bring everything up to a boil.
4. Stir in the rest of your ingredients as well except for the butter and cook everything until it thickens.
5. Turn the heat down low, cover it and cook everything for 10 more minutes. Stir occasionally throughout.
6. When it’s done, pour the sausage mix into a loaf pan and let it cool.
7. Refrigerate it for two hours.
8. After that, turn it out onto a cutting board and cut it into one-inch pieces.
9. Finally, melt your butter in the skillet and fry the slices for eight to 10 minutes per side.
10. As a bonus step, keep the fat drippings, add flour and milk and make a gravy to serve with the slices!

Generally when we eat salisbury steak, it’s out of a frozen or pre-made package of some kind. Still, it’s a recipe that dates way to the early 1900s that still tastes incredible—and you can make it yourself pretty easily. Even though it tastes incredible when it’s all combined, it comes out of very simple ingredients. Here’s how you make it:

1 can of condensed cream of mushroom soup
1 pound of ground beef
1/3 cup of dry bread crumbs
1/2 cup of chopped onions
1 beaten egg
2 teaspoons of chopped parsley
1 teaspoon of garlic powder
1/2 teaspoon of black pepper
1/4 cup of milk
1 1/2 cups of mushrooms, sliced

1. Begin by mixing a quarter cup of your soup with your ground beef, bread crumb, onion, egg, fresh parsley, garlic powder and pepper in a large bowl.
2. When it’s well-mixed, press the mixture into small patties.
3. Spray down a skillet and bring it up to a medium-high heat, cooking the patties until they brown on each side.
4. Take them out of the skillet and drain the extra fat.
5. Next, mix the rest of your soup, milk and mushrooms in the same skillet.
6. Add the patties back in as well, turn the heat down, cover it and cook everything for 20 minutes. Turn the patties over occasionally to make sure they’re cooked through.
7. When they’re all done, add parsley and serve.

Potatoes are one of the most versatile cooking ingredients that we have at our disposal. Still, we don’t often use it as a base in a soup even though it works perfectly! Some of us have probably had a creamy soup like this at a restaurant, but this old fashioned version is simple enough to make at home and has a nice mixture of textures and flavors. Here’s how you make it:

1 1/2 cups of diced onions
1/4 cup of butter
4 cups of diced potatoes
1 grated carrot
2 cups of water
1 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of dried dillweed
3 cups of milk
2 tablespoons of chopped parsley
1/4 cup of potato flakes

1. Get out a large saucepan and brown your onions in butter.
2. Add your potatoes, carrot, water, salt, pepper and dillweed as well.
3. Cook everything on low heat until the potatoes turn creamy (for about 45 minutes).
4. Stir in the milk and parsley and keep cooking until everything is heated through.
5. At the end, stir in your potato flakes and serve.

Corn may be second only to potatoes when it comes to America’s most popular vegetables. Once again, we have it on the cob or mixed into our mashed potatoes but not always in a soup. Still, corn soups are some of the most delicious soups there are—and this one is a great example. As always, this recipe is so easy to make and it ends up tasting delicious. Here’s how you make it:

2 tablespoons of butter
1 onion, chopped
1 celery stalk, chopped
1 sweet red pepper, chopped
2 cans of cream-style corn
1 1/2 cups of chopped chicken, cooked
1 can of evaporated milk
1 teaspoon of chicken bouillon granules
1/2 teaspoon of pepper
8 bacon strips, cooked and crumbled

1. Heat some butter in a saucepan over medium-high heat.
2. Add your onion, celery and red pepper and cook everything for six to eight minutes until everything turns tender.
3. Stir in your corn, chicken, milk, bouillon and pepper and heat everything through. Stir occasionally and don’t bring it to a boil.
4. Top everything with crumbled bacon and serve.

If you go out to eat, fresh biscuits or bread are more likely than not going to be a highlight of the menu. Still, we don’t often make them for ourselves at home even though they’re so simple to throw together. Although fresh biscuits are good no matter what, this old-fashioned version is just like something grandma might make. No matter the occasion, this recipe is sure to be one of your new favorites. Here’s how you make them:

2 cups of flour
3 teaspoons of baking powder
1 teaspoon of salt
1/3 cup of shortening
2/3 cup of milk
1 egg, beaten

1. Preheat your oven to 450 degrees.
2. In a large bowl, whisk together your flour, baking powder and salt.
3. Cut in the shortening until the mixture turns the texture of coarse crumbs.
4. Add your milk and stir until everything is just moistened.
5. When it’s ready, turn the dough out onto a floured surface and knead it eight to 10 times. Pat it down into a 10 by four inch rectangle.
6. Cut the rectangle in half and crossways to make 10 squares.
7. Put your squares one inch apart on a baking sheet, brushing the top of each one with butter.
8. Bake everything for eight to 10 minutes until they turn golden brown and serve.