Editor's Menu: 6 Favorite Amish Lunch Recipes

By Kevin Williams

These posts always have more context when you are signed up for the daily Amish365 newsletter, so if you aren't, scroll to the bottom of this post and sign up!  Okay, yesterday we did breakfast, today is my "Editor's Amish Lunch menu."   Lunches tend - but not always - towards lighter fare.  This is because people are still busy with work, laundry, etc during the day and often a quick sandwich fit the schedule better than a heavy roast or casserole, especially on a weekday.  This first recipe is one I remember making years ago.  You don't have to "grind" your bologna since I know most people don't have access to a grinder, you can simply shred it, chop it, or otherwise attack it and then follow the recipe. Still turned out delicious. May not look as pretty, but tastes awesome.

Baked ham salad, this is a recipe I posted on the site years ago and makes a great lunch!

Simple Amish Fried Potatoes:  This was another awesome lunch I had in an Amish home once, along with some tomato sandwiches.  

GOOEY BOLOGNA SANDWICHES

1 /2 ground bologna

1 tablespoon pickle, chopped

2 tablespoons onion, chopped

1 pound of American cheese

1 /3 cup mayonnaise

1 or 2 tablespoons mustard

Mix all ingredients very well.  Spread on a wiener bun and wrap in foil. Bake 15 – 20 minutes at 350.

BOLOGNA AND CHEESE SPREAD SANDWICHES
1 small onion

3 slices of cubed bologna

1 thick slice of Longhorn cheese, shredded

2 sweet pickles, diced

3 or 4 small crushed crackers

Enough of your favorite dressing to make a creamy spread

Mix all of the above ingredients until you get a creamy spread.  Put between bread and you have a good sandwich!

TRADITIONAL AMISH HAM SALAD

2 cups of ground, cooked ham

3 stalks of celery

1 1 /4 teaspoons of dry mustard

1 /4 teaspoon of onion powder

1 /2 cup of mayonnaise

1 /2 teaspoon of salt

1 tablespoon lemon juice

1 large dill pickle

Put ham, celery, and pickle through a coarse food chopper blade.  Add remaining ingredients.  Mix well and spread onto sandwich bread.

SANDWICH SPREAD

• 6 onions
• 6 cucumbers
• 6 peppers
• 6 carrots
• 6 green tomatoes
• 1 pint white vinegar
• 4 cups sugar
• 3 /4 cup flour
• 1 cup prepared mustard

Instructions

1. Grind and soak in salt water overnight.
3. Boil the mixture for 25 minutes in 1 pint of vinegar and 4 cups of sugar.

Add flour and mustard and boil for 10 minutes longer.

4. Put into jars and seal. Makes 8 pints