By Kevin Williams
Summer brings all sorts of seasonal recipes onto the menu in Amish homes. We're in mid August now and most Amish homemakers are busy with their gardens and home-canning with one eye warily on the calendar. In most midwestern USA Amish communities there is still another good month or more of gardening and growing in. Less time for the Amish in Montana, Minnesota, Michigan and Maine. So most Amish cooks have sort of settled into a seasonal rhythm and are humming away. Each day supper consists of supper from the garden. Our Amish Cook columnist can attest to that, many a summer supper consists of simply fresh tomato sandwiches on home-baked bread along with some juicy ears of corn on the cob. Yum.
HOMEMADE AMISH TOMATO CATSUP: Courtesy of Lydia Glick, enjoy the recipe here!
AMISH BUMBLEBERRY PIE: This is a favorite pie full of fresh fruit in the summer! Click here.
CLASSIC RHUBARB CRUNCH: This recipe is so common on Amish tables during the spring and summer! Delicious stuff, click here.
RHUBARB JUICE: I could drink this stuff by the gallon...click here for the recipe.
MOLASSES GRILLED PEACHES: The recipe that I'll link to isn't Amish per se, well, it's a very simple recipe so I don't know who can claim it, only so many ways you can make it. But I have run across this recipe at Amish farms in the South where molasses and peaches are common and so is grilling out, so why not marry the three and come up with this very interesting dish. Check it out here.
- one package (7.5 oz) dried sweet corn or fresh equivalent
- 5 cups cold milk
- 3½ tablespoon melted butter or margarine,
- 2 teaspoon salt (optional),
- 3 tablespoon sugar
- 4 well beaten eggs.
- Place one package (7.5 oz) of sweet corn in bowl.
- Add 5 cups cold milk, 3½ tablespoon melted butter or margarine, 2 teaspoon salt (optional), 3 tablespoon sugar and 4 well beaten eggs.
- Mix thoroughly.
- Bake in buttered 2 quart casserole for 60 minutes in 375 preheated oven
- 1 c. all purpose flour
- 1 tsp. baking powder
- 1 tsp. sugar
- ¾ tsp. salt
- ¼ tsp. dried basil
- 1 (28 oz.) can tomatoes, drained
- 1 tbsp. finely minced onion
- ½ tsp. Worcestershire sauce
- 2 eggs
- Vegetable oil for frying
- In large bowl combine flour, baking powder, sugar, salt and basil.
- Cut tomatoes in ½" pieces and drain.
- Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.
- In small bowl beat eggs and add to flour-tomato mixture.
- Blend lightly with fork.
- Heat oil (medium heat) ¼" oil in skillet.
- Drop batter by tablespoon, patting them down with back of spoon.
- Fry until golden brown on one side, then turn and fry other side.
- Keep fritters warm until serving time.
- Makes 26 fritters or 4 to 6 servings.