|Amish Country last spring - this spring was too rainy!|
Now, some of you might think Amish Country is in Lancaster County, Pennsylvania, or even Holmes County, Ohio. And while there are large Amish settlements in both of those places, real Amish Country is in LaGrange and Elkhart Counties in northern Indiana.
Of course, when you visit Amish Country, you have to eat. And yes, we went to the best restaurants and had the best soups, mashed potatoes and PIE!!!
But I thought you'd like a look at my dad's refrigerator. This is the kind of stuff he keeps on hand for lunches....
On the left is turkey...the kind normal people buy.
The top center? That's Lebanon baloney. Pure heaven. Oh my. I can taste it now, just looking at that slice....
But the other stuff? Souse.
Souse is made by taking all the leftover pig stuff after you're done butchering, adding in some onions and peppers, adding some good, rich broth, putting it all in a loaf pan and letting it solidify into a block of...this.
I tried it. I won't be making any at our house. I'll let your imagination figure out what parts of a pig would be leftover after making ham, bacon and sausage.
And now the cheeses.
Clockwise from the lower left: Colby from the Amish cheese factory out near Middlebury, Baby Swiss from Holmes County, smoked Gouda, New York Cheddar packaged by Yoder's Market in Shipshewana, and a bit of Muenster.
When you make a sandwich with wheat bread, spicy mustard, turkey and some of that Baby Swiss, you've got yourself a good sandwich!
Dad buys his from Das Dutchman Essenhaus (just the best restaurant in the area. Take a look at it here), and it's about the tastiest commercial Three Bean Salad I've ever had.
My mom used to make it quite often in the summer, and several years ago I developed my own super simple recipe.
Jan's Three Bean Salad
1 can green beans, drained
1 can yellow (or wax) beans, drained
1 can kidney beans, drained
1/2 small onion, sliced thin and separated into rings
1/4 cup green pepper, cut in 1/2" chunks
1 cup Italian salad dressing
Combine all the ingredients and refrigerate for at least 90 minutes. Drain the excess salad dressing before serving.