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    Home » Everything Amish » Plain Culture

    Amish Cook Summer Recipe Series, Part II: Homemade Hot Bacon Dressing, Chicken Loaf With Peas, Mennonite Tomato Fritters,and Mocha Ice Cream!

    Published: Jul 15, 2014 · Updated: Jul 8, 2018 by Kevin Williams | Leave a Comment

    THE AMISH COOK

    This is part two of our summer recipe series, answering reader requests for different recipes.

    HOT BACON DRESSING
     
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    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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    3.2.2646

    Homemade Chicken Loaf with Peas
     
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    Ingredients
    • 1 cup soft bread crumbs
    • 2 cups milk
    • 2 eggs, beaten
    • 1 teaspoon salt
    • ¼ teaspoon paprika
    • 3 cups cooked diced chicken
    • ½ cup cooked peas
    Instructions
    1. Mix ingredients in the order given.
    2. Pour into a greased loaf pan.
    3. Bake at 350 for 1 hour Let stand 10 minutes before turning out of pan.
    4. May be served hot or cold
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    3.2.2646

     
    Mennonite Tomato Fritters
     
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    Ingredients
    • 1 c. all-purpose flour
    • 1 tsp. sugar
    • 2 tbsp. fresh basil, minced
    • 1 tbsp. parsley, minced
    • 1 egg
    • Vegetable oil for frying
    • 1 tsp. baking powder
    • ¾ tsp. salt
    • 1 (28 oz.) can tomatoes, drained
    • 1 tbsp. onions, minced
    • ½ tsp. Worcestershire sauce
    Instructions
    1. In a large bowl, combine flour, baking powder, sugar, basil and salt.
    2. Cut tomatoes into ½ inch pieces and drain further on a paper towel.
    3. Add them to the flour mixture along with onion, parsley and Worcestershire sauce, but do not mix in. In small bowl, beat egg and add it to the flour-tomato mixture.
    4. Blend lightly with a fork. Heat oil (about ¼ inch) in fry pan.
    5. Drop the batter by tablespoons into hot oil.
    6. Fry until golden brown on both sides.
    7. Keep fritters warm in oven until serving. Serves 4 - 6.
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    3.2.2646

     
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    Ingredients
    • 1 tablespoon gelatin
    • ½ cup cold coffee
    • 1 small can evaporated milk
    • 2 cups milk
    • 1 cup brown sugar
    • 1 teaspoon vanilla
    • 1 cup whipping cream
    • ½ cup nuts or shredded coconut
    Instructions
    1. Dissolve gelatin in cold coffee.
    2. Let stand 5 minutes and then melt over hot water until clear.
    3. Combine evaporated milk, brown sugar, vanilla and milk.
    4. Add dissolved gelatin and stir until thoroughly mixed.
    5. Add whipped cream and pour into mold and allow to set in refrigerator.,
    6. Garnish with nuts, coconut or maraschino cherries
    7. Makes 6-8 servings
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    3.2.2646

     

     

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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