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Amish Style Recipes
Eating Practices, Food Preferences and Food Preparation Techniques
Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of
pickles.
Most Amish do not have electricity in their homes. For cooking, many use either wood or kerosene oil
stoves; they cool their food in ice boxes, spring houses, or their basements. A minority have freezers.
The Amish prepare most of their food from scratch, but some also use mixes and instant foods. They
preserve all of their own fruits and vegetables and much of their meat by canning. Homemade bologna is
popular and is usually made without the casing. Some Amish will occasionally purchase frozen foods as a
change of taste or as a treat. Many rural families have their own milk cow and make cheese, cottage cheese,
yogurt, and ice cream. Those near urban areas usually buy these items at the supermarket or cheese houses.
The main meal of the day typically consists of noodles, macaroni, or potatoes; meat, which is often fried;
and canned vegetables. Homemade or supermarket-bought bread is served at every meal. The lighter meal
commonly consists of soup, cheese or bologna, and fruit. Snacks are usually apples, cookies, or leftovers.
Source: >> http://ohioline.osu.edu/hyg-Fact/5000/5251.html
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