By Kevin Williams
Keep in mind that these are Amish lunch recipes and tips written by an Amish woman for other Amish moms. So when you read below about heating a sandwich in tinfoil on the school woodstove, obviously, that wouldn't apply to most non-Amish public school kids, but I still thought it was interesting so I included it.
Hmmm, a "tongue salad" sandwich...I think I'd be content to stick with peanut butter and jelly. But the tongue salad sandwich was one included in this old Amish cookbook and I found it interesting so it is included below also. So, check these out and enjoy!
TONGUE SALAD SANDWICH: Grind one tongue, chop two medium-sized pickles, and one large sweet apple. Add salt to taste.
LETTUCE TIP: Put the lettuce in a separate sealed plastic sandwich bag and let the child add the lettuce at school. It is crisper and better this way.
UNUSUAL FLAVOR TREATS: Try creaming one of your favorite seasonings into butter: mustard,horseradish, parsley, chives, curry powder, minced onion, celery salt and even a light hint of garlic will bring a welcome note of flavor to the sandwiches. Spread the butter onto meat sandwiches.
PEANUT BUTTER & MAYONNAISE SANDWICHES: Spread peanut butter on bread. Top with mayonnaise and lightly chopped or thinly sliced bananas.
Fill a week's supply of baby food jars with hot cooked caramel pudding or Dannish dessert. The baby food jars often seal, which keeps the pudding from spoiling.
2 pints frozen strawberries or 1 quart canned. Add 3 or 4 cups water and suagr to taste.
Let this come to the boiling point. Add enough clear jel so that it is a little runny. Remove from heat and add 5 rounded tablespoons of jello. (Jello is cheaper when bought by the pound)
SCHOOL ICE CREAM
By the time it is below freezing most of the day, the scholars are tired of the same things in their bucket. A simple yet delicious dessert can be made by cooking cornstarch in the following way:
3 1 /2 cups milk, scalded
3 /4 cups sugar
1 /3 cup cornstarch
1 /2 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
2 egg yolks
1 /2 cup hot milk
1 /2 cup cold milk
Make thickening with dry ingredients, beaten yolks, and milk. Pour into hot milk and stir until it thickens. Add vanilla and butter. Cool. Then add whipped cream. Spoon it into a tumbler with a lid, when the scholars get to school they set the tumbler outside and let it freeze. Simple homemade ice cream!
Crunchy or smooth peanut butter mixed in with leftover frosting, milk, and powdered sugar makes for a delicious snack spread between two graham crackers.
HOT SANDWICH: For a hot sandwich in tinfoil heated on the school stove, try these beanburgers. Leftover heated pizza in tinfoil is also delicious.
Another good salad for the lunchbucket:
AMISH TUNA EGG SALAD
- 2 (6 oz.) cans tuna, drained
- 3 hard boiled eggs, chopped
- 4 green onions, sliced thin (including green tops)
- 1 rib celery, chopped fine
- ⅓ cup real mayonnaise
- 3 Tablespoons sweet and spicy pickle relish (I use “Pain is Good”)
- salt and pepper, to taste
- smoked paprika, garnish
- Combine all ingredients in a mixing bowl. Cover and chill until ready to use. Pile generously onto your favorite bread, rolls, or croissants, and garnish with a sprinkle of smoked paprika.
Leave a Reply