Wednesday, October 5, 2011
Pasteurized Processed Cheese Spread
I follow the “Amish Cook,” a syndicated column written by Lovina Eicher, an Old Order Amish woman and mother of eight children living in Michigan. There is nothing special about her writing, as it is nearly always a mere accounting of what the family is doing: what daughter is hanging laundry or sweeping the kitchen, the menu when they visited sister Emma and husband Jacob, what is being grown or canned from the garden, who is cleaning the barn. I think my fascination is with the life they lead, which we think of as simple, or plain, as they would say, but it is no romantic dream-deal.
I also mistakenly assumed the Amish are as strict with their eating as they are with their dress. But in this they’re like a lot of ordinary folk: big on sugar and white bread. I wait for mildly shocking recipes like this.
Church Cheese Spread
6 pounds Velveeta cheese
1 ½ cups butter
8 cups cream
Put everything in a roaster and bake at 200 degrees, stirring every 15 minutes until melted. Cover with plastic wrap to prevent from getting crusty top as it cools. Serve on a sandwich with or without meat.
This was made in large quantity for the lunch after a church service. Once or twice a year each family in the community must take a turn hosting the church service on their farm.