Amish Cook: Favorite Summer Recipes!

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The Eichers are taking a needed break during this Fourth of July week.  Thanks to all the readers for your kind words and prayers for the family during the tough year of 2012.

This week features a few favorite summer recipes from columns past.  The first is a great recipe to try on some of the fresh lettuce from the garden!


4 slices of bacon, cut into pieces and crumbled

1 tablespoon flour

Pinch of salt

1/3 cup sugar

1/2 cup water

1/3 cup vinegar

4 fresh green onions, chopped

Two boiled eggs, diced

Fresh lettuce leaves from the garden or 1 head of store-bought lettuce

In a skillet, fry bacon until crisp. Remove bacon from the skillet to a paper towel lined plate, but

reserve the grease in the skillet. Brown the flour and salt in hot bacon grease over medium heat.

Have the sugar, vinegar and water stirred together and ready to pour into the flour when nice

and brown. Be careful so it doesn’t bubble over. Keep stirring the mixture. Cook a minute or so

until it thickens. When the dressing is cooled off, you may want to add a bit of cream or milk if it

is too thick. Pour over lettuce leaves that have been torn into bite-sized pieces. Add bacon, eggs

and onions and toss lettuce



6 cups ground green tomatoes

4 cups sugar

6 ounces raspberry or strawberry gelatin

In a large mixing bowl, mix green tomatoes and sugar. Boil over medium heat for 20 minutes. Add gelatin. Remove from heat and stir well. Put into sterilized jars and seal.


2 c. green peas
1 1/2 c. chopped cooked ham
1 c. shredded Cheddar cheese
1 c. chopped red onion
1/2 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.

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The Discussion

  1. Dorothy Harold, LPN says:

    I was told about your column just recently, and now I am hooked. I really
    enjoy reading it.

    I was wondering if you ever write about the Dunkard Brethren Church.
    I used to be a member here in N.Canton, Ohio until it dissolved, I guess
    that is the word that I would use. My father was a minister in that church.
    They are a plain people also. Mostly concentrated in Pa.

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    • Dorothy, I love the Dunker church and write about them often. Welcome to this site! How long ago did your church dissolve and why? Here is one of my Dunker posts – Kevin

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    • I have to say this is a very under appreciated blog. So much good information, news and of course yummy food. I cannot wait until the next days post =)

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  2. Thankx for sharing I love Amish cooking my mom always did it too, but untill I got older I had no idea it was Amish, just mom’s! I had Amish golden pickled eggs at the Farmers Market in Lancaster, Pa. in the 70′s and make them alot, I also use the green tomato jams,and no one knows the difference till I make sure they love it then I tell them,lol

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  3. Mark Wood says:


    I put together the Ham & Pea Salad. Yummmm! This was a very savory and tasty meal which took “center stage” by itself. I used frozen peas which I allowed to thaw most of the day. For the meat portion, I julienned a ham steak. Shredded Cheddar Cheese and a locally grown red onion plus 1/2 cup of Hidden Valley Ranch Dressing made this a meal from heaven!

    Thank you for your Website, the Amish Cook, and please keep up the good work. I’ve been a reader for a few years now, the beginning when I first purchased the cookbook, “The Amish Cook”.

    All the best,

    Mark Wood
    Vacaville, northern California

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