THE AMISH COOK
BY GLORIA YODER
Hello to all of you!
`What a perfect day we are having! The weather couldn’t be nicer, even if it would try to improve! I’m nestled in a chair on our new deck enjoying the birds songs and other sounds of nature.
We’ve had another blessed week. On Saturday evening my husband Daniel and I hopped on our bicycles, placed Julia in her carrier, and headed for the Wengerds where we anticipated a corn roast. A while ago we had purchased tickets for this supper. Perhaps I’ll give more details on that later in this letter. I had looked forward to an evening of fellowship and was curious to find out what the roasted corn would be like. It’s something I wasn’t very familiar with. Shortly after arriving at their house we headed back to the picnic spot where they had just completed their grilling. I glanced around taking it all in. It was a beautiful fall evening, the setting was so perfect, so peaceful. Off to the right was a little pond with trees surrounding it. A red checkered tablecloth covered the table laden with food that the Wengerds had prepared for us.
Other friends who had also purchased tickets joined in. We formed a circle around the fire. Julia was thoroughly impressed to sit beside Mom and Daddy on a pink little camping chair, just her size!
After a word of prayer and thanks to God we filled our plates. I was astounded to see the large selection of items they had grilled over the open fire. It all looked mouthwatering and proved to be absolutely delicious
First, there were 3 kinds of meat to choose from which included steaks, chicken breasts and drumsticks. There were also breads along with homemade barbecue sauce, ketchup and pepper mustard also served. The combination certainly made for delicious sandwiches! Diced potatoes had been marinated and attractively placed on skewers and placed on the rack and grilled until tender. I always enjoy trying new things so I was eager to bite into the corn. Well, this certainly wasn’t a disappointment. In fact, I was impressed. The ears had been grilled in the husks over the fire which added a delicious smoked flavor to a regular cob of sweet corn.
Wanita Wengerd had prepared one of my favorite salads: cornbread salad. Have you ever heard of corn bread salad? If you haven’t you need to give it a try. It’s absolutely scrumptious. It’s made with cornbread and fresh veggies from the garden and topped with cheese, bacon, and a sauce to moisten everything. I’ll include my favorite recipe in case you are interested.
After everyone was finished with the main course several of us ladies made mountain pies. We spread cream cheese and pie filling on a slice of bread then topped it with another piece ,sandwich style and place it in a pie iron. The pie iron is then placed on hot embers until the bread is toasted to a golden brown. After removing the mountain pie from the iron we spread powdered sugar on each side. Mmm, that is always a delicious campfire treat!
Back to what I mentioned concerning the tickets we purchased for the supper. We purchased them at our school auction. Every other year we as a church get together for an auction. All the proceeds go to our school. Everyone is welcome to bring any items they wish to donate. Generally there’s a good variety of homemade items such as clothing, food, or bigger items like furniture, a sandbox or a greenhouse. It’s quite interesting to see what other people come with up with to bring along. Several sets of certificates for meals or campouts were sold like the ones we bought to join the Wengerds for a corn roast. We paid $23 per plate.
While writing this I had a little visitor. A hummingbird flew within several feet from where I was sitting. Obviously it was curious what I was up to and came to investigate. I enjoy birds but am definitely partial to hummingbirds. I never cease to marvel over their ability to fly backwards, sideways or however they choose. Their tiny quarter sized nests and teeny little eggs have always intrigued me as well.
Here’s the cornbread salad recipe. Use your imagination and make it according to your taste. I hope you’ll enjoy it as much as I already have! This is really three recipes in one, but it’s worth the effort. First, you make cornbread (if you don’t have a favorite recipe, I included one), then you prepare a dressing, and then top with layers.
1 cup milk
1 /2 cup shortening
2 tablespoons brown sugar
1 egg (beaten)
1 cup flour
1 cup cornmeal
1 teaspoon baking soda
1 /2 teaspoon salt
Bake at 350. Cool. Crumble and put half of it in a 9 X13 Tupperware.
1 1 /2 cup salad dressing
1 cup sour cream
1 /2 package Ranch dressing mix
Mix and spread half of this dressing over the cornbread. Then in separate bowls have all of the following ingredients prepared:
1 /4 cup pinto beans
1 1 /2 cup corn
1 cup tomatoes, diced
1 /4 cup onion, chopped
1 /2 cup pepper, chopped
1 cup bacon
1 cup cheese
Spread half of each ingredient over dressing. Repeat layers. Refrigerate. Delicious!