Editor shares Amish recipes

Editor’s Note: Gloria is taking a needed week off to prepare for church services in her home this week and to get caught up on answering reader mail. She is deeply appreciative and grateful for all your kind words, letters, and cards and likes to answer each reader personally. That, though, takes some time and with young children that time can be tough to find! So, enjoy these recipes from Gloria’s collection this week and she’ll be back next week to tell us how the first round of church services went.

First recipe is a great one for the waning days of summer!


2 cups granulated sugar

3/4 cup firmly packed brown sugar

3/4 cup instant Clear Jel

1/2 teaspoon salt

2 to 3 cups heavy cream

2 teaspoons vanilla extract

1 quart frozen, chopped strawberries

Stir the sugars, clear jel, and salt in a large mixing bowl. Add cream, stir vigorously. Add vanilla and several cups milk. Pour into a quart ice cream freezer. Add milk until freezer is 3 inches close to being filled. Freeze with ice cream freezer. We like dividing the recipe into small batches and making it in a blender by using frozen milk cubes to freeze it. It then has a consistency similar to shakes or smoothies. We also prefer using less sugar and replacing it with maple syrup.

This next recipe is a great way to use the summer’s garden bounty this time of year!


6 10-inch tortillas (store-bought or homemade)

8 ounces sour cream

8 ounces cream cheese

1 tablespoon ranch dressing mix

1/2 cup chopped broccoli

1/2 cup chopped cauliflower

1 cup finely grated cheese

1 cup crumbled bacon or diced ham

1/2 chopped peppers

Onions to taste

Combine sour cream or cheese and ranch dressing mix. Mix in remaining ingredients. Spread evenly over tortillas. Roll up and refrigerate 5 to 6 hours and slice 1/2-inch thick. May be served with salsa.


2 cups corn kernels, fresh or frozen

2 large eggs, beaten

1 cup milk

2/3 cup bread or saltine cracker crumbs

1 tablespoon minced onion

3 tablespoons melted butter

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon sugar

Preheat the oven to 350 degrees. Lightly grease a 2-quart casserole, and set it aside. Combine all the ingredients in a large mixing bowl and mix until well distributed. Spoon the mixture into the prepared pan. Bake for 40 minutes, until bubbly and golden.


3 eggs

1/2 cup flour

1/2 teaspoon salt

1 cup shredded cheese

3 tablespoons butter, softened

1 1/2 teaspoons baking powder

1/4 cup onion, chopped

2 cups shredded zucchini

2 cups fried meat of your choice (hamburger is a favorite)

Beat eggs and butter. Add flour, salt, baking powder, onion and cheese. Mix well. Fold in zucchini and pour into greased 9-inch by 9-inch pan. Sprinkle with black pepper and parsley flakes. Bake at 350 degrees for about 30 minutes.

Serves 5.

By Gloria Yoder

Readers can write or visit Gloria at 10437 E. 300th Ave., Flat Rock, IL 62427.