In the mid 1700s, Anabaptists fled persecution in Europe, settling in Pennsylvania and 19 other states. They are now a presence in Aroostook County and other parts of Maine, and they have brilliantly colored my childhood memories. We are fortunate to have these talented folks in our midst.
Known collectively as Pennsyl-vania Dutch, both sects, Amish and Mennonite, share similar history, fashion style, and religious beliefs. The difference between them is lifestyle — Amish live off the grid and travel by horse-drawn carriage while Mennonites accept and use technology and embrace the convenience of motorized travel.
As a kid in Philadelphia I remember buying many delicious treats from the Mennonite booth at the flea market. Amish-style foods were available in all the grocery stores and bakeries. I learned how to prepare many of these dishes as a young girl. I enjoyed their humor, too. We had plaques hanging in our home with Pennsylvania Dutch proverbs like, “We grow too soon old and too late smart,” “The hurrieder I go, the behinder I get,” and “wears out, cooking don’t.”
For the next couple of columns, I will feature food from these gentle, hardworking, devoted folks. Of course, most of the dishes derive, not from Dutch, but from German cookery (Deutsch is German for German!) — usually very simple with fewer ingredients than most other European fare. But hard work deserves good food, so these dishes do not lack richness and satisfaction!
DUMPLINGS (Spaetzle)
Spaetzle is a German noodle they call dumplings. Great mixed with hot buttered whole green beans. HINT: Dropping the batter into boiling liquid using a funnel or a metal colander will make it easier than pouring from a bowl. Batter can be thinned a bit if necessary. Cooking time is not specified so taste testing is necessary!
1 cup milk
2 cups flour
2 eggs
1 tsp salt plus 2 tsp for cooking water
Prepare a large pot of salted boiling water or meat broth. In a large bowl, place flour. Add milk slowly, stirring constantly to keep mixture smooth. Add 1 egg at a time, beating well after each addition. Salt and mix well. When cooking in boiling salted water or meat broth, pour the batter from a shallow bowl, tilting it over the boiling water or broth. With a sharp knife or kitchen shears, slice off pieces of the batter into the boiling liquid. Dip blades in the liquid before each cut to prevent sticking. Remove from liquid using a slotted spoon or spider. Drain well before serving,
AMISH CUCUMBER SALAD
If you’re on a salt-restricted diet, skip salting the cukes and onions. Or if you’re too lazy to do it, that’s okay, too. My Aunt Myrtle taught me how to make these. They disappear from the table quickly.
2 medium cucumbers, pared and thinly sliced
1 medium onion, thinly sliced
Salt
2 Tbs vinegar
2 Tbs sugar
1/4 cup sour cream
2 tsp chopped fresh parsley or dill (optional)
White or black pepper
Sprinkle cukes and onion with a teaspoon of salt and let stand for a few minutes. Pat with towel or absorbent paper to remove moisture. Place cucumbers and onions in a bowl, dissolve sugar in the vinegar, add a pinch of salt and mix with sour cream. Toss thoroughly with cucumber mix to cover. Turn out to a serving dish; dust with pepper and parsley or dill. Chill. Best eaten same day.
AMISH RED CABBAGE
(Rote Kraut)
Place 4 Tbs of bacon grease in a large heavy pot. Brown one finely chopped onion till golden. Shred one 2 1/2 lb. head of red cabbage. Mix 1/4 cup vinegar with 1/4 cup water and 2 Tbs sugar.
Next, place cabbage in onion and grease. Pour vinegar and sugar mixture over. Salt and pepper to taste, and combine. Bring to boil over medium high heat taking care not to scorch bottom. Quarter 1 large pared, cored apple and place on top of cabbage. Lower heat, cover, and simmer 20 minutes. Makes 10 servings.
AMISH SCALLOPED SPINACH
2 lbs fresh spinach
2 cups milk
4 Tbs butter, melted
2 eggs, beaten
2 cups bread crumbs, divided
1/2 cup chopped bacon
Salt and pepper
Wash spinach and remove tough stems. Drain and cook with a little water in covered pot over moderate heat for 8 to 10 minutes. Drain and chop finely. Add milk, beaten eggs, 1 1/2 cups of the bread crumbs, butter, salt, pepper then mix well. Sprinkle the remaining 1/2 cup bread crumbs and the chopped bacon, on the top. Bake in moderate oven (350 degrees F) 35 minutes.
Next time I’ll publish several rich dessert recipes the Amish are known for, including Shoofly Pie. Meanwhile visit my blog this weekend, www.acooksjournalblog.wordpress.com, for bonus recipes and some surprises! And remember: “Eat yourself full!”
Connie Tucker has been creating in the kitchen and at the typewriter for over 40 years. Her philosophy is “moderation in everything, including moderation.” Connie lives with her husband, Jerry, and their cats, Pinky and Elvis, on Madawaska Lake.
