THE AMISH COOK: Revisiting favorite recipes

Courtesy photo

Editor’s note: Gloria took a week off from the column to celebrate the holiday with her family in Ohio. She will return next week. This week, we thought we’d take a look back at some favorite reader recipes. Check out these recipes you might have missed, or old favorites you want to reconnect with.



6 pounds turkey burger

1 1/2 pounds sausage

2 cups quick oats

2 cups cracker crumbs

5 cups cold water

2 tablespoons dehydrated onions

1 tablespoon black pepper

3 tablespoons salt

1 tablespoon Lawry’s seasoning salt


Mix all ingredients together, and press into a cookie sheet with sides. Chill overnight. Cut into squares. Grill until juice runs clear, and top with your favorite barbecue sauce.

GLORIFIED LORENE BARS (named after a friend of Gloria’s)


2 cups butter, softened

2 cups brown sugar

4 eggs

2/3 cup vanilla instant pudding

1 teaspoon vanilla

2 cups flour

2 1/2 cups quick oats

1/4 teaspoon baking powder

2 teaspoons baking soda

1 cup coconut (optional)

1 1/2 cups chocolate chips (optional)


Cream together butter and sugar. Add eggs, pudding and vanilla. Mix well and add dry ingredients. Put into an 11 1/2 X 16-inch pan. Bake for 16-20 minutes at 350 degrees.



2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup milk

1/2 cup vegetable oil

Meat mixture:

1 1/2 pounds hamburger, fried with onions

1 package taco seasoning

1 pint pizza sauce

Dressing mixture:

1 1/2 cups sour cream or 1 cup milk, scant

1 tablespoon sour cream and onion powder

2/3 cup salad dressing


Put dough into 9 X 13-inch pan. Spoon meat mixture onto dough. Next, put on dressing mixture. If desired, sprinkle with peppers, onions, tomatoes or whatever you prefer. Bake at 350 degrees for 30 minutes. Add cheese and taco chips or white soup crackers for the last five minutes. Serves 15.



6 medium potatoes, cooked

6 eggs, hard boiled and diced

1/4 cup celery chopped

1/4 medium onion, chopped


1 1/2 cups salad dressing

3 tablespoons prepared mustard

2 tablespoons vinegar

1 1/4 cups sugar

1 3/4 teaspoons salt

1/4 cup milk


Cut potatoes in half and put into a pan of water so they are just covered. Cook potatoes in boiling water; when it reaches a boil, turn to low and simmer until fork-tender. Add eggs, onion and celery to cooked potatoes.

Mix together dressing ingredients and add to potato mixture.

It’s best when made the day before you plan to serve it. If it seems a bit thick, add more milk. Makes two quarts and serves 16.

Gloria Yoder is an Amish mom, writer and homemaker living in rural Illinois. The Yoders travel primarily by horse-drawn buggy and live next to the settlement’s one-room school-house.