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Wash Journal   Fairfield Ledger
Neighbors Growing Together | Jun 18, 2018

Amish Cook - Gloria Yoder’s picnic picks

By By Gloria Yoder | May 23, 2017

Hello! I hope all of you readers are having a great month of May. A special thank you to my mother for filling in for me last week.

Daniel, myself, Julia, and Austin enjoyed a relaxing and refreshing stay in Kentucky the past couple of weeks. I can’t wait to tell you more about it in next week’s column.

This week I am sharing some favorite recipes that you might have missed from past columns. Enjoy these recipes, all of them perfect for any summer picnics you have coming up! These stove-top potatoes will be a hit at any picnic!

Stove-Top Potatoes Au Gratin


-4 tablespoons butter

-3 large potatoes, sliced thin

-1 large onion, chopped

-1-1/ 2 cups shredded cheese

-2 teaspoons salt

-Pepper to taste

-1/2 cup milk or cream


Melt butter in a nine-inch skillet.

Layer potatoes, onions, salt and pepper.

Pour milk over it and sprinkle with cheese.

Begin cooking on medium heat until cover is very hot.

Reduce to low and cook 25 minutes.

Meatball Sub Casserole

Serves 12


-1 pound hamburger

-Half a cup onion


-One loaf homemade bread, sliced one-inch thick

-One 8 ounce package cream cheese or sour cream

-Half cup salad dressing

-1 teaspoon Italian seasoning

-2 cups Mozzarella cheese or your favorite

-20 ounces jar spaghetti or pizza sauce

-1 cup water

-Dash garlic powder


Fry hamburger, onions, salt and pepper.

Set aside.

Arrange bread in a 9 x 13 cake pan.

Mix cream cheese, salad dressing and Italian seasoning.

Spread over bread slices and top with one cup of cheese.

Mix spaghetti sauce, water and garlic powder; mix with hamburger.

Pour this over cheese mixture.

Top with rest of cheese bake at 350 for 30 minutes.

What is a picnic without pasta salad? This is the best!

Overnight Pasta Salad


-2 cups cooked and drained rotini

-1-1 /4 cup Italian dressing

-1 cup green pepper chopped

-1 small red onion, chopped

- 1/3 cup tomato diced

-1/2 cup cheese, Colby, shredded

-1/4 teaspoon salt (or to taste)


Cook pasta for seven to 10 minutes or until tender.

In a large bowl, combine all of the above ingredients. Cover the bowl and let sit overnight in the refrigerator.

The next morning, remove from the fridge, toss and serve.

And to really add some zing to this old-fashioned favorite, try dressing up your burger a bit.

Homemade burgers taste best from fresh meat like this.

World Famous Burgers

Serves six



-1 cup ketchup

-1/2 cup brown sugar

-1/4 cup honey

-1/4 cup molasses

-2 teaspoons Worcestershire sauce

-1/2 teaspoon salt

-1/2 teaspoon liquid smoke

-1 teaspoon pepper


-1-1/2 pound beef

-1/2 cup chopped onion

-1 egg

-1 cup oatmeal

-1/4 cup sauce

-1/4 teaspoon onion salt

-1/4 teaspoon garlic salt

-1/4 teaspoon pepper

-1/4 teaspoon salt


Mix burger ingredients well and shape into patties.

Use sauce to baste while grilling.

Cook on each side.

Moist and tasty.

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