By Kevin Williams Editor of the Amish Cook
July 18, 2014
This is part two of our summer recipe series, answering reader requests for different recipes. The Amish Cook will return in its regular format next week.
A reader in Hampshire, West Virginia asked for a “bacon dressing” recipe:
1 pound bacon cooked and crumbled
2 cups sugar
2 teaspoons salt
3 eggs (depending on size)
1 cup white vinegar
Preheat large skillet, lightly greased to medium/high. Mix all ingredients, except for bacon, in a mixing bowl. Pour ingredients from mixing bowl into skillet and heat just to boiling. Add crumbled bacon. Add flour or cornstarch to thicken to about the consistency of gravy, and it’s done. Traditionally, this was served over lettuce, endive, or dandelions.
A reader in Huber Heights, Ohio asked for a chicken loaf recipe:
1 cup soft bread crumbs
2 cups milk
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon paprika
3 cups cooked diced chicken
1/2 cup cooked peas
Mix ingredients in the order given. Pour into a greased loaf pan. Bake at 350 for 1 hour. Let stand 10 minutes before turning out of pan. May be served hot or cold.
A reader in Mt. Sterling, Ohio asked about tomato fritters:
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon dried basil or 2 tablespoons fresh basil, minced
1 tablespoon parsley, minced
Vegetable oil for frying
1 teaspoon baking powder
3/4 teaspoon salt
1 (28 ounce) can tomatoes, drained
1 tablespoon onions, minced
1/2 teaspoon Worcestershire sauce
In a large bowl, combine flour, baking powder, sugar, basil and salt. Cut tomatoes into 1/2 inch pieces and drain further on a paper towel. Add them to the flour mixture along with onion, parsley and Worcestershire sauce, but do not mix in. In small bowl, beat egg and add it to the flour-tomato mixture. Blend lightly with a fork. Heat oil (about 1/4 inch) in fry pan. Drop the batter by tablespoons into hot oil. Fry until golden brown on both sides. Keep fritters warm in oven until serving.
Serves four to six.
A reader in Floral City, Florida requested a homemade chocolate ice cream recipe:
1 tablespoon gelatin
1/2 cup cold coffee
1 small can evaporated milk
2 cups milk
1 cup brown sugar
1 teaspoon vanilla
1 cup whipping cream
1/2 cup nuts or shredded coconut
Dissolve gelatin in cold coffee. Let stand 5 minutes and then melt over hot water until clear. Combine evaporated milk, brown sugar, vanilla and milk. Add dissolved gelatin and stir until thoroughly mixed. Add whipped cream and pour into mold and allow to set in refrigerator. Garnish with nuts, coconut or maraschino cherries.
Makes six to eight servings.
Readers with culinary or cultural questions or to share recipes write Lovina at: Lovina Eicher, c/o Oasis Newsfeatures, P.O. Box 157, Middletown, OH 45042. To learn more about Amish culture and the Amish Cook column and to sign up for the twice weekly newsletter, visit www.amishcookonline.com or “The Amish Cook Fan Page” on Facebook.