We just returned from my beloved Montana, my namesake and home. We visited the beautiful West Kootenai Amish village, a place of grace and beauty. A beautiful young lady, "T", showed us around on her lunch break from the wood furniture shop. She had sawdust on her nose and a bright, cheerful smile. She is 19 years old, single, but she proudly told us she owns her own home, no doubt through her hard work and resourcefulness.

She shared some of her family recipes. Of course I bought some of their bread at the Kootenai Craft and Grocery. Boy, they know how to bake! All their goods were to die for.

Here is one of many recipes I will be sharing from these good people:

TOMATO BREAD

2 c. tomato juice

3 T. sugar

1 pkg yeast, dissolved in 1/4 c. ketchup

1/2 tsp. oregano

7 c. flour

2 T. butter

1 tsp. salt

1/4 c. warm water

1/2 tsp. basil

1/4 c. grated cheese

Heat Tomato juice and butter till butter melts. Add other ingredients, except yeast and flour. Cool to lukewarm. Add yeast and 3 c. flour. Beat well. Add remaining flour. (If you have a Bosch mixer, you can add flour all at once) Mix well. Shape and lay in two loaf pans. Bake at 375 degrees for 30 minutes. ---This recipe is from Mrs. Freeman Troyer

V-8 DRINK

2 bundles celery

2-4 red beets

6 carrots

4 onions

2 gallons tomato juice

Cook everything until very soft. Mash and strain. Add the juice of 3 lemons. Add salt to taste. Cool and can be served with ice, garnish with tender veggies. --This recipe is from Mrs. Sammy Yoder