The Amish Cook Aug. 29

How swiftly the summer days are passing! School is already starting this week. We enjoy living next door to our little parochial school. This year there will be 22 scholars and two teachers. Our 2 1/2-year-old daughter Julia loves to go outside and watch them play softball at recess time.


Tomorrow I plan to go shopping in Holmes County with my in-laws. Hopefully we’ll be able to go to several thrift shops and fabric stores. Thrift shopping is something I always enjoy and Holmes County definitely has a good variety of stores to choose from.

If you’re in the area and need a place to eat Der Dutchman’s in Walnut Creek is a delicious choice. Years ago my mother made salads for their salad bar. For that reason I always tend to be partial to them. This week I’ll share the marinated carrot recipe with you that she used while working there. On a busy week she would peel and slice 300 pounds of carrots for this recipe. 

Years later Mom made these marinated carrots that were served after our church services. My older brother, Javin, who was a little boy at that time was so embarrassed to find out that his Mom was the one who brought the carrots. Obviously cooked carrots weren’t on the top of his list at that time. Thankfully he has grown up since then. These are delicious!


3 pounds carrots, peeled and sliced half inch thick


1 1/4 cups tomato soup

1 cup sugar

1/2 cup vegetable oil

1/3 cup vinegar

1/2 teaspoon pepper

1 onion, cut into rings

1 green pepper, sliced

Cook carrots until tender, do not overcook. Drain. Set aside. For the sauce, mix everything together over low for five minutes. Then pour over the carrots and mix thoroughly. Add onions and peppers if desired. For best results chill for several hours before serving.     



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