Favorite summer recipes

The Amish Cook

Lov­ina Eicher

The Eich­ers are tak­ing a needed break dur­ing this Fourth of July week. Thanks to all the read­ers for your kind words and prayers for the fam­ily dur­ing the tough year of 2012.

This week fea­tures a few favorite sum­mer recipes from columns past. The first is a great recipe to try on some of the fresh let­tuce from the garden!

Swiss Dress­ing

4 slices of bacon, cut into pieces and crumbled

1 table­spoon flour

Pinch of salt

1/3 cup sugar

1/2 cup water

1/3 cup vinegar

4 fresh green onions, chopped

Two boiled eggs, diced

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

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

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.

Ham & Pea Salad

2 c. green peas

1 1/2 c. chopped cooked ham

1 c. shred­ded Ched­dar cheese

1 c. chopped red onion

1/2 c. ranch salad dressing

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

Posted by kpotts on Jul 3 2012. You can follow any responses to this entry through the RSS Feed. Both comments and pings are currently closed.