by Beth Wiseman
TOMATO AND CUCUMBER SALAD
5 medium tomatoes, cut into bite-size pieces
¼ red onion, peeled and thinly sliced
2 cucumbers, peeled and cut into bite-size pieces
2 tablespoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1 pinch garlic powder
Coarse salt and black pepper
Mix vegetables in a bowl, then dress with olive oil, vinegar, and garlic powder. Add salt and pepper to taste. Retoss right before serving.
SANDWICH SPREAD
6 onions
6 mangoes
6 green tomatoes
6 cucumbers
6 carrots
1 pint vinegar
4 cups white sugar
¾ cup flour
1 cup prepared mustard
Grind first five ingredients and put in salt water overnight. Drain, then boil 25 minutes in 1 pint vinegar and 4 cups sugar. Add ¾ cup flour and boil 10 minutes longer. Allow to cool. Stir in mustard. Put in jars and seal.
from Mutschler Sampler of Authentic Amish Cookery
BLACK BEAN SOUP
½ cup olive oil
3 cups diced yellow onions
8 cloves garlic, peeled and crushed
2 pounds black beans, soaked in water overnight
1 meaty ham bone or 1 pound salt pork
6 quarts water
2 tablespoons ground cumin
1 tablespoon dried oregano
3 bay leaves
2 teaspoons black pepper
1 pinch cayenne pepper
6 tablespoons chopped fresh parsley, divided
1 medium-size red bell pepper, stemmed, seeded, and diced
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
2 hard-boiled eggs, chopped
Sour cream (optional)
Heat oil in soup pot over medium-low heat. Add onions and garlic and cook over low heat until vegetables are tender, about 10 minutes.
Drain beans and add them, the ham bone or salt pork, and 6 quarts water to pot. Stir in cumin, oregano, bay leaves, black pepper, cayenne, and 2 tablespoons parsley. Bring to a boil, reduce heat, and cook, uncovered, until beans are tender and liquid is reduced by about three quarters (approximately 2 hours).
Transfer the ham bone or salt pork to a plate and cool slightly. Pull off any remaining meat with your fingers and shred finely. Return meat to pot.
Stir in remaining 4 tablespoons parsley, bell pepper, brown sugar, lemon juice, and eggs (boiled and chopped). Simmer for another 30 minutes, stirring frequently. Taste, correct the seasoning, and serve very hot. Garnish with a dollop of sour cream.
KATHERINE’S PINEAPPLE CHERRY CRISP
1 cup canned crushed pineapple
3 tablespoon minute tapioca
1 cup sugar
2½ cups (pitted) cherries
1 tablespoon lemon juice
Combine and cook until clear, stirring constantly.
Mix crumbs together:
1 cup flour
½ cup butter, melted
¼ teaspoon baking soda
1 cup quick-cooking oats
⅔ cup brown sugar
Put half of crumb mixture on the bottom of 9x13-inch baking pan. Add cherry and pineapple mixture, then cover with remaining crumbs. Bake at 400˚ for 25 minutes.
ROSEMARY’S CHEESY SALMON CASSEROLE
¼ cup chopped onions
2 tablespoons margarine
1 can cream of mushroom soup
½ cup milk
1 cup shredded cheddar cheese, divided
4 cups cooked macaroni
1 (8 ounce) can salmon
½ cup buttered bread crumbs
In medium saucepan cook onions in margarine until tender. Stir in soup, milk, ¾ cup cheese, macaroni, and salmon. Pour into baking dish. Bake at 250˚ for 25 minutes. Top with bread crumbs and remaining cheese, then bake 5 minutes longer.
