AMISH COOKS ACROSS AMERICA: This is camping season and among the Amish outdoor summer sojourns are popular. This is true everywhere, but perhaps nowhere more so than Montana’s Amish communities. Outdoor enthusiasts are drawn to the region by the ample outdoor opportunities and varieties of wild game Here is an excerpt about this photo from our book Amish Cooks Across America.
After an elk—an especially prized meat among Amish hunters—is caught a delicious outdoor stew is often prepared. Johnny Miller’s family, which is originally from Ohio and runs a greenhouse and seed business, often prepares some delicious campfire “elks stews” over an open kettle in their yard. Many from their church will stop by for fellowship and a delicious meal. Mrs. Miller admits that trying to make a formal recipe out of the meal is difficult, but she shared the ingredients: five pounds of tender elk roast, potatoes, carrots, onions, celery, whole kernel corn, tiny pre-cooked sausages called “Smokies” (sold in stores), cabbage, and green beans, all cooked over an open fire and seasoned with Cajun spices, thickened with flour, and simmered for hours. It makes for an enjoyable evening and fun meal for everyone.
And this is another favorite camping recipe:
2 slices bread, buttered on one side
2 tablespoons pizza sauce
3 tablespoons shredded mozzarella
Pizza toppings of your choice (mushrooms, beef, pepperoni, peppers, etc.)
Place one slice of the bread, buttered side down, onto an over-the-fire sandwich iron (or in a sandwich maker). Spread the pizza sauce evenly over the bread, then sprinkle the mozzarella over the sauce. Add any additional pizza toppings. Apply the second slice of bread, buttered side up, and clamp the sandwich iron closed. Put the sandwich iron into the campfire, and cook for about 2 ½ minutes on each side, or follow your sandwhich maker’s instructions. Carefully remove the sandwich from the iron, and serve.