 A Seventh-day Adventist named Ella May Hartlein is credited with coming up with the recipe for this version of haystacks in the early 1950s, when she and her family craved Tostadas and could not find a Mexican restaurant close to their home.The Amish haystack has less of a Mexican influence, and is less often vegetarian.The Amish haystack is built on a lettuce base, with crushed chips or crackers sprinkled on top, followed by cooked hamburger in tomato, spaghetti-like sauce.