• Newsletters
  • Facebook
  • Twitter
°
Friday, June 23, 2017
View complete forecast
News-Sentinel.com Your Town. Your Voice.

Amish Cook column: Enjoy these summer recipes

Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.The Associated Press
Tuesday, June 06, 2017 12:01 am

Hello! A special thank you to my mother for filling in for me last week. Daniel, Julia, Austin and I enjoyed a relaxing and refreshing stay in Kentucky the past couple weeks. I'm eager 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!

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 9-inch skillet. Layer potatoes, onions, salt and pepper. Pour milk over it. Begin cooking on medium heat until cover is very hot. Reduce to low and cook 25 minutes. Last 5 minutes set lid ajar to allow some steam to evaporate. Sprinkle with cheese.

MEATBALL SUB CASSEROLE

1 pound hamburger

1/2 cup onion

salt-and-pepper to taste

1 loaf homemade bread, sliced one-inch thick

1 8-ounce package cream cheese or sour cream

1/2 cup salad dressing

1 teaspoon Italian seasoning

2 cups Mozzarella cheese or your favorite

1 28-ounce jar spaghetti or pizza sauce

1 cup water

dash garlic powder

Fry hamburger, onions, salt and pepper. Set aside. Layer bread in a 9-inch-by-13-inch cake pan. Mix cream cheese, salad dressing and Italian seasoning. Spread over bread slices and top with 1 cup cheese. Mix spaghetti sauce, water and garlic powder; mix with hamburger. Pour this over cheese mixture. Top with rest of cheese bake at 350 degrees for 30 minutes. Serves 12.

WORLD FAMOUS BURGERS

BBQ SAUCE:

1 cup ketchup

½ cup brown sugar

¼ cup honey

¼ cup molasses

2 teaspoons Worcestershire sauce

½ teaspoon salt

½ teaspoon liquid smoke

⅛ teaspoon pepper

BURGERS

1½ pound beef

½ cup chopped onion

1 egg

⅓ cup oatmeal

¼ cup barbecue sauce

¼ teaspoon onion salt

¼ teaspoon garlic salt

¼ teaspoon pepper

¼ teaspoon salt

Mix burger ingredients well and shape into patties. Use sauce to baste while grilling. Cook on each side until desired doneness. Moist and tasty, serves 6.

OVERNIGHT PASTA SALAD

2 cups cooked and drained rotini

1 1/4 cup Italian dressing

⅓ cup green pepper chopped

1 small red onion, chopped

1/3 cup tomato diced

1/2 cup cheese, Colby, shredded

¼ teaspoon salt (or to taste)

Cook pasta for 7 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!

Gloria is an Amish mom, housewife and writer in rural Illinois. Readers with culinary or cultural questions can write her at: PO Box 157, Middletown, OH 45042. The Amish Cook has been publishing weekly since 1991. The column's creator and editor is Kevin Williams. To learn more about the column visit www.amish365.com/about.

Comments

News-Sentinel.com reserves the right to remove any content appearing on its website. Our policy will be to remove postings that constitute profanity, obscenity, libel, spam, invasion of privacy, impersonation of another, or attacks on racial, ethnic or other groups. For more information, see our user rules page.
comments powered by Disqus