By Kevin Williams
When an Amish family hosts church services at their house, the host family provides a spread of food for their 150 – 200 guests that will be in attendance. To keep things moving food is set up cafeteria style usually a couple of long folding tables are covered with goodies and a line moves down either side.
OTHER RELATED AMISH CHURCH RECIPES:
Salads are an important part of this gathering process, especially during the summer when some people might want something lighter as opposed to moving around in the stifling heat with a belly full of meat. Of course, salads have their own challenges because they are often laden with mayo. So when I’ve attended these types of gatherings I always make sure to have the salad first. I don’t want to be eating a salad that’s been sitting out in the 90 degree heat for the past two hours. I do think gradually the Amish become more aware of food safety. (Read more about Amish Church Buildings here)
Anyway, at Amish gatherings it is not uncommon to find several types of salads served, and then the cafeteria line moves on down to your meats, side dishes, breads, and, at the end of the table: desserts!
Pea salads are popular during the summer, as are layered salads. Then you get some often beat ones like this “Broccoli Ramen Salad” that sometimes shows up on an Amish church table.
Let’s sample some of the recipes:
- 1 head lettuce
- 1 cup celery (diced)
- 4 eggs (hard-boiled and sliced)
- 1 10 ounce package uncooked frozen peas or the equivalent fresh, home-canned
- 1 sweet onion
- 8 slices fried bacon (diced)
- 2 cups mayonnaise
- 2 tablespoons sugar
- 4 ounces grated Cheddar cheese
- Tear clean, crisp lettuce into small bite- sized pieces and place into a 9 X 12" glass dish.
- Layer the rest of the ingredients in order given.
- Add sugar to mayonnaise and spread over top like frosting.
- Top with grated cheese and bacon diced or bacon bits.
- 2 c. green peas
- 1½ c. chopped cooked ham
- 1 c. shredded Cheddar cheese
- 1 c. chopped red onion
- ½ c. ranch salad dressing
- In a serving bowl, combine the peas, ham, cheese, and onion.
- Pour the dressing over the top and toss to coat evenly.
- 1 1 /2 - 2 pounds fresh broccoli, cut in florets
- 2 large red peppers, cut into large chunks
- 1 /2 cup butter, divided
- 1 head lettuce, chopped
- 2 cups chopped pecans
- 3 packages Ramen noodles, chicken flavored
- Fill, fix, and mix a bowl half full with broccoli.
- Fill up with lettuce and peppers.
- Toast pecans in 1 /4 cup butter over low heat till golden, stirring occasionally.
- Sprinkle with salt while toasting.
- Toss in with the salad.
- Add dressing just before serving.
- cups sugar, 2 cups oil, 2 /3 cup red wine vinegar, 3 packages seasoning from noodles.
This is a recipe from our Amish Cook columnist:
GLORIA’S SPRING SALAD
2 cups chopped lettuce
1 hard boiled egg, diced
¼ cup each of the following:
Ham or chicken, diced
Pinto beans (cooked)
Raisins or dried cranberries
3/ 4 cup pecans or nuts of your choice
Cut veggies, ham and bacon, into chunks. Toss everything together. We prefer using chopped pecans and browning them lightly in a tablespoon of melted butter and sprinkling them with salt. This adds an outstanding flavor to the entire salad.