5 Amish Farmhouse Bacon Recipes

Amish farmhouses have some wonderful recipes within!

By Kevin Williams

Bacon is as popular in Amish kitchens as it is in non-Amish kitchens.  The only difference is that in most Amish kitchens the bacon is going to be off the slab, fresh from a just-butchered hog.  The bacon will probably be sugar-cured and thick.  Bacon is a favorite to be made into a hot dressing, into slaw, burgers and other treats. Here are five favorite Amish bacon recipes from the Amish365.com archives and other sources. Enjoy!

AMISH BACON TREAT:  Wow, this has turned out to be one of the most popular recipes on Amish365.com.  I got it from an elderly Amish woman in Switzerland County, Indiana.  Amazingly simply recipe.  Click here to enjoy!

AMISH HOT BACON SLAW:  this is a recipe that shows up at picnics and gatherings quite a bit during the summer in Amish settlements. Check it out here.

AMISH BACON CHEESE SPREAD

This is a great recipe because you can spread it on crackers and enjoy, or, here's a neat use: spoon a couple of tablespoons into the middle of a hamburger before you cook it for a delicious, cheesy, bacony burger.

2 (8 oz.) pkg. cream cheese
10 slices bacon, fried and crumbled
⅓ c. onion, chopped
½ green pepper, chopped

1 /2 cup mayonnaise

8 oz. sharp Cheddar

1 tbsp. lemon juice
¼ tsp. garlic powder

HOMEMADE HOT  BACON DRESSING

This recipe was traditionally served hot over lettuce, dandelions,  or endive and has deep roots in the Lancaster County Amish community:

Homemade Hot Bacon Dressing

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Serves: 10 servings

Ingredients

• 1 pound bacon cooked and crumbled
• 2 cups sugar
• 2 teaspoons salt
• 3 eggs (depending on size)
• 1 cup white vinegar
• 4 cups water

Instructions

1. Preheat large skillet, lightly greased to med/high.
2. Mix all ingredients, except for bacon, in a mixing bowl.
3. Pour ingredients from mixing bowl into skillet and heat just to boiling.
4. Add crumbled bacon.
5. Add flour or cornstarch to thicken to about the consistency of gravy, and it's done.
6. Traditionally, this was served over lettuce, endive, or dandelions

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