One in a 12-volume set of miniature cookbooks! Recipes from the top selling cookbook From Amish and Mennonite Kitchens fill these inexpensive treasures.
The recipes reflect wonderful food, the heritage of loving the soil and respecting honest labor, and tables laden with bounty.
These small impulse items make delightful gifts! A gift envelope available with each miniature cookbook.
The choice food today for nutritionally conscious eaters, salads have been on the menu in Pennsylvania Dutch homes as long as meat and potatoes. Here are salads to serve as a vegetable, a main dish, or nearly a dessert. All offer an inviting, light taste. All marry nature's flavors in a refreshing fashion.
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About the Author
Phyllis Pellman Good is editor of Festival Quarterly, a magazine exploring the art, faith, and culture of Mennonite peoples. She and her husband, Merle, oversee The People's Place and the Old Country Store. Phyllis is the author of several books, among them Cooking and Memories.
The Goods are the parents of two daughters and are members of the Landisville Mennonite church.
Rachel Thomas Pellman is manager of the Old Country Store in Intercourse, Pennsylvania., which features quilts, crafts, and toys by more than 200 Amish and Mennonite craftspersons. Rachel and her husband, Kenny, are co-authors of The World of Amish Quilts and its companion book, Amish Quilt Patterns.
Rachel and Kenny are the parents of one son and are members of the Rossmere Mennonite Church.
Phyllis and Rachel are sisters-in-law.
Excerpt. © Reprinted by permission. All rights reserved.
Three-Bean Salad
Makes 12 servings
1 pint green beans, cooked
1 pint yellow wax beans, cooked
1 pint kidney beans, cooked and rinsed
1 purple onion, sliced thin
1/2 cup celery, diced
1/2 cup red or green pepper, diced
1. Drain all the beans well and mix together. Then stir in the onion, celery, and pepper.
2. Stir in dressing. Let stand several hours or overnight to allow the flavors to blend.
Dressing
3/4 cup sugar
2/3 cup vinegar
1/3 cup salad oil
1 tsp. salt
1/4 tsp. pepper
Blend together thoroughly; then pour over vegetables.
Makes 12 servings
1 pint green beans, cooked
1 pint yellow wax beans, cooked
1 pint kidney beans, cooked and rinsed
1 purple onion, sliced thin
1/2 cup celery, diced
1/2 cup red or green pepper, diced
1. Drain all the beans well and mix together. Then stir in the onion, celery, and pepper.
2. Stir in dressing. Let stand several hours or overnight to allow the flavors to blend.
Dressing
3/4 cup sugar
2/3 cup vinegar
1/3 cup salad oil
1 tsp. salt
1/4 tsp. pepper
Blend together thoroughly; then pour over vegetables.
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