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    Home » Everything Amish » Plain Culture

    Six Amazing Amish Summer Recipes

    Published: Jun 21, 2018 · Updated: Jun 21, 2018 by Kevin Williams | Leave a Comment

    I love corn on the cob.  Salted, slathered with butter, man, it doesn't get any better  But I stumbled upon this homemade corn relish in the Amish community of Clare, Michigan once.  It was so, so, so good.  I'm not really sure how corn relish is intended to be eaten, but I just shoveled it up with corn chips and, wow, it was amazing.  So when I think of Amish summer food, I often start with the corn relish. Good stuff!

    Homemade corn relish from an Amishfarmstand

    AMISH SUMMER CORN RELISH

    Kernels from 12 ears of sweet corn

    1 head of green cabbage, shredded

    6 bell peppers, seeded and finely diced ¼ cup salt

    2 ribs of celery, diced

    1 pint of vinegar

    1 teaspoon of celery seed

    PREP TIME: 1 hour

    Mix together in a large nonreactive pot. Bring to a boil. Lower heat and cook 30 minutes. Put into sterilized jars and store in a cool place or chill and serve immediately.

    Swiss Dressing

    4 slices of bacon, cut into pieces and crumbled

    1 tablespoon flour

    Pinch of salt

    ⅓ cup sugar

    ½ cup water

    ⅓ cup vinegar

    4 fresh green onions, chopped

    2 boiled eggs, diced

    Fresh lettuce leaves from the garden or 1 head of store-bought lettuce

    DIRECTIONS: In a skillet, fry bacon until crisp. Remove bacon from the skillet to a paper towel lined plate, but reserve the grease in the skillet. Brown the flour and salt in hot bacon grease over medium heat. Have the sugar, vinegar and water stirred together and ready to pour into the flour when nice and brown. Be careful so it doesn’t bubble over. Keep stirring the mixture. Cook a minute or so until it thickens. When the dressing is cooled off, you may want to add a bit of cream or milk if it is too thick. Pour over lettuce leaves that have been torn into bite-sized pieces. Add bacon, eggs and onions and toss lettuce.

    Green Tomato Jam

    6 cups ground green tomatoes

    4 cups sugar

    6 ounces raspberry or strawberry gelatin

    DIRECTIONS: In a large mixing bowl, mix green tomatoes and sugar. Boil over medium heat for 20 minutes. Add gelatin. Remove from heat and stir well. Put into sterilized jars and seal.

     Summer Blueberry Pie
    • 1 quart blueberries
    • 1 cup sugar
    • 2½ tablespoons Clear Jel
    • 1¼ cup cold water
    • 1½ teaspoon lemon juice
    • Blue food coloring (optional)
    • 1 (9-inch) pie crust (unbaked)

    Use fresh, ripe blueberries or unsweetened frozen blueberries. Wash and drain. Combine sugar and Clear Jel in a saucepan. Add water and food coloring (optional), then cook until mixture thickens and begins to boil. Add lemon juice and boil 1 minute, stirring constantly. Fold in berries and put in pie crust. You can do either a double or single crust pie, and some use flour or minute tapioca instead of Clear Jel as a thickener. Bake 1 hour or until done.

    Ham and Pea Salad

    2 cup green peas

    1-½ cup chopped cooked ham

    1 cup shredded Cheddar cheese

    1 cup chopped red onion

    ½ cup ranch salad dressing

    DIRECTIONS: In a serving bowl, combine the peas, ham, cheese, and onion. Pour the dressing over the top and toss to coat evenly.

    « Amish in the News: KFC Chicken and Waffles, anyone? Amish Strawberry Sponge Pie, Southwest Hash , and More!
    6 Amish First Day of Summer Recipes »

    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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