Gloria is taking a much-deserved summer week off. She will return next week.
In the meantime, here are three popular summer recipes that have been featured in past columns.
Summer Garden Specialty
Green beans
Ham bone
New potatoes, freshly dug
Corn, scraped from the cob
Salt to taste
Tomatoes
Cucumbers
Onions
Cook ham bone and green beans in water until nearly done. Add diced potatoes and corn. Cook until potatoes are tender. Next, dice tomatoes, cucumbers and onion sets. Set on table raw. Each person can layer raw goodies on their plate and then smother with the green bean mixture.
Summer Baked Beans
1/2 pound bacon, cut up
1 medium onion, chopped
1 cup brown sugar
1 cup ketchup
2 tsp. prepared mustard
1 tsp. Liquid Smoke (optional)
1 can red kidney beans
1 can butter or lima beans
1 can pork and beans
Start cooking bacon, but don’t brown completely. Add onion, sugar, ketchup, mustard, and liquid smoke. Heat, then pour over undrained beans. Mix well and bake at 325 degrees for 60 to 90 minutes. In our way of thinking, this is best when cooked over a fire rather than baking in the oven. Also, if desired, you may cook your own beans rather than buying the canned ones.
Sweet And Sour Green Beans
1 quart green beans
3 slices bacon, fried
1/2 cup sugar
1/4 cup vinegar
1 egg, well-beaten
Heat the beans. Fry the bacon, drain, crumble and set aside. In a saucepan, mix together sugar, vinegar and eggs. Bring to a boil. Drain water off beans then add sauce and bacon. Stir and serve.
Gloria Yoder is an Amish house-wife in rural Illinois. She is the third writer of The Amish Cook column since its inception in 1991. Yoder can be reached by writing: The Amish Cook, P.O. Box 157, Middletown, Ohio 45042.
