Mt Pleasant News

Wash Journal   Fairfield Ledger
Neighbors Growing Together | May 24, 2018

Six Amish summer lunches

Jul 11, 2017

By Kevin Williams


*Editor’s note: Amish Cook’s weekly writer, Gloria Yoder, has the week off as she is celebrating her three-year anniversary of writing the column. This week’s column will be by her editor, Kevin Williams.

Meals in Amish country during the summer months are highlighted with seasonal garden goodies and fresh meats. Amish cooking is fairly consistent year-round because of home-canning. A can of green beans can be opened in January for a taste of spring and summer fresh, but during the summer and fall, the meals literally can go from garden to table on the same day and there’s something extra fresh and special about that. These are some summer lunches I enjoyed in an Amish home once along with five favorite Amish summer lunch recipes.



At first blush I thought this seemed more like a summer recipe, but, you know, you can slather barbecue sauce all over your chicken, pop it in the oven, and eat it any time of year. This is a very versatile recipe you can also baste your bird with this stuff during the summer and stick it on the fiery grill too. So enjoy either way this best-ever Amish oven-baked barbecued chicken!

As is typical with many Amish recipes instructions are a little spare, but basically you just mix everything up and baste it to the chicken and grill or bake. I saw this meal at an Amish gathering I was attending. I quizzed the cooks on what they used and it is the recipe below for Best-Ever Amish Oven-Baked Barbecued Chicken.

Some Amish do use store-bought brands. Seems “Open Pit” is a popular brand among the Amish, but a homemade sauce that sings like the one below would be the way to go in my book. Enjoy!

You can use store-bought tomato sauce, if you do … it should be the equivalent to a quart, most Amish homemakers would use a quart of home-canned.


• 4 cups ketchup

• dash Worcestershire sauce

• 1 teaspoon soy sauce

• 2 teaspoons dry mustard

• 2 cups brown sugar

• 2 cups vinegar

• 2 teaspoons ginger

• 2 teaspoons chili powder

• 1 /2 cup chopped onion

• 2 cups sugar

• 1 can store-bought or homemade tomato sauce


• Mix everything together well and apply to chicken and then grill or bake in glass baking dish in preheated oven at 350 for about 40 minutes.



Potatoes are a staple on Amish menus. The plant is relatively easy to grow and is high in carbs to fuel a lifestyle that is very physical. Of course potatoes are very versatile too, making their way into breads, pancakes, and skillets!



• 4 whole large Maine potatoes, cooked until tender

• 1 whole onion

• 1 Tablespoon butter

• 1 Tablespoon lard or bacon fat

• Salt and pepper, to taste



Dice the potatoes and onion into 1-inch chunks and fry in a cast-iron skillet over medium heat until tender and brown.




• 2 Tablespoons butter

• 1 small onion, chopped

• 3 cups chicken broth

• 3 medium potatoes, peeled, cut, and diced medium

• 3 medium carrots, peeled, cut, and diced medium

• 2 Tablespoons dried parsley flakes

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ cup all-purpose flour

• 1 cup milk

• 8 ounces cream cheese, room temperature, or 4 ounces softened cream cheese

• 4 ounces shredded cheddar

• 2 cups cooked chicken breasts, cut into medium dice (about 2 large breast halves)


Melt the butter in a small saucepan over low heat. Add the onion and cook until soft, about 5 minutes. Add the chicken broth, potatoes, and carrots. Bring to a boil, then reduce the heat and simmer until the potatoes and carrots are fork-tender, about 20 minutes. Add the parsley flakes, salt, and pepper.




• 1 head lettuce

• 1 cup diced celery

• 4 hard-boiled eggs

• 10 ounces of frozen peas (or home-canned)

• 1/2 cup diced green peppers

• 1 onion, diced

• 8 slices of bacon, fried and crumbled

• 2 cups mayonnaise

• 2 Tablespoons sugar

• 4 ounces grated cheese


Put in layers in large flat pan in order as listed. Take mayonnaise and beat it well with the sugar and spread on top of the salad like frosting. Grate cheese and sprinkle on top. Let set 8 to 12 hours in covered dish in the refrigerator or cool cellar.




• 2 hard-cooked egg yolks

• 1 Tablespoon melted butter

• 1/3 pound cheese

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon mustard

• 1 Tablespoon vinegar


Rub the egg yolk and butter together until they make a smooth paste, then add the grated cheese, salt, pepper and mustard, mixing thoroughly. Stir in the vinegar and spread between butter slices of bread, crackers or pieces of oatcake.




• 1 1/4 cups cold roast beef

• 1 teaspoon salt

• 1/2 Tablespoon tomato ketchup

• 1/2 teaspoon Worcestershire sauce

• 1 Tablespoon melted butter


To minced cold roast beef, add the salt, ketchup, sauce and melted butter. Spread on buttered bread and cover with a second slice.

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