THE AMISH COOK
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
GREEN TOMATO JAM
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.