Archive for the ‘the Amish Cook on Amish Stories’ Category

BY LOVINA EICHER

I have been busy the past week in the garden. Our cucumbers are really doing well this summer. I canned dill pickles and jalapeno peppers last week. I’d like to do a couple more batches of dill pickles yet and also a few more batches of freezer pickles. Our early cabbage is used up now, so that is history for another year. The boys have been gradually digging up the last of the red potatoes. We do have another patch of sweet corn ready that we have been using. Yum! And we still have one more later patch of sweet corn coming along, so we’ll enjoy it a while longer.

Friday was the funeral of 11-month old Clara. Clara is a little girl in our church and the niece of daughter Elizabeth’s boyfriend Tim. She left this world at such a sweet, young age. This will be a very hard week for her family as they get back to their normal schedule. Reminders will be around of her and memories will be all that is left. When feeding time comes around the mother’s arms will ache to hold and cuddle her. My sister Emma can sympathize with this mother, having lost Baby Marilyn last year. God’s ways are not our ways but He knows best.

Some of our church women took turns going over to help prepare meals. Everyone was assigned to help bring in a meal sometime over the viewing period. On the morning of the funeral I left around 6:30 a.m. along with some other women to help prepare sandwiches for the funeral. During the viewing slips of paper were made out for anyone who wanted to take one home. On it said what they should bring for the funeral. You could choose from the slips either chicken broth, potato salad, jello with fruit, or cakes.. Once the slips of paper were all gone we knew we had enough food coming in for the funeral. The broth is used for chicken and noodle soup. Eleven 12 quart cookers were made. And the morning of the funeral we prepared about 500 ham sandwiches, although we probably had about 75 to 100 left when it was over.

I stayed after the funeral to help clean up and we also served supper to the family in the evening. It was probably around 7:30 or 8 p.m. until I came home. It was nice to call it a day but I was happy to help out. The burden is much lighter the more people who help carry the load. I feel privileged to have a caring church and community during times like these.

Meanwhile, I am trying to decide whether I should do laundry today. So far it has been cloudy. I would be glad to get laundry caught up before Wednesday when daughter Verena’s surgery on her foot is. I think she is getting a little nervous about it.

Daughters Elizabeth and Susan are detasseling corn again. They are hoping to finish up for the season tomorrow. Their detasseling picnic is on Saturday. Sisters Verena and Susan will have our annual family gathering on Saturday, August 20. We all take turns to have the gathering. So next year it will be sister Leah’s turn again. There is always someone missing though. It seems we should see our dear parents there but God had other plans for our future.

Yesterday we had Emma and Jacob’s family come for a brunch cook-out. We made all the food outside on the open fire. Husband Joe grilled side pork and we had eggs, sausage gravy, biscuits, potatoes, cheese, tomatoes, hot peppers cider, milk and coffee, and also a Jello cake that Emma brought. After dishes were all washed and put away daughter Susan served root beer floats to everyone. It was enjoyable to cook and eat outside.

Verena, Benjamin, and Loretta are going to go get my peaches. A lady from our church takes orders for all of us ladies and the peaches are dropped off at her house for us to pick up. Here is a coffeecake recipe I will be fixing once I get the peaches.

PEACHES AND CREAM COFFEECAKE

Dough:

2 /3 cup flour

1 teaspoon baking powder

1 /2 teaspoon salt

1 egg

1 /2 cup milk

3 tablespoons butter melted

1 quart canned or fresh peaches, drained, reserve the juice

Cream filling:

8 ounce cream cheese softened

1 /2 cup sugar

3 tablespoons peach juice

Topping:

1 tablespoon sugar

1 /2 teaspoon cinnamon

Preheat oven to 350. In a large mixing bowl, mix flour,, baking powder, and salt. Add egg milk, butter and beat for 2 minutes. Pour into a well-greased 8 inch round pan. Drain peaches and arrange over batter. For the filling, cream together ingredients and spoon over peaches. Topping: mix sugar and cinnamon and sprinkle on top. Bake at 350 for 30 to 35 minutes
Reprinted with permission from http://www.amishcookonline.com. Richard from Amish Stories.
 A new post on Friday folks with image’s of Lebanon’s Amish settlement along with the history of the hex sign !

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THE AMISH COOK

BY LOVINA EICHER

It is lunch time and Verena and I have the laundry hanging out on the line. The lines are all filled and we have to wait until some of the clothes are dry to hang the last basket full of clothing. Our laundry seems extra big today. With the hot weather everyone likes to shower more than once a day making for a lot of extra wash. Daughters Loretta and Lovina washed the breakfast dishes and swept the floors. The boys started with sweeping and mopping the basement. I need to write the column so I told the children they can have some free time. It makes it a little quieter for me to concentrate. While I am writing this the younger ones are outside riding their bicycles. Meanwhile, my husband Joe is putting in another day at the factory.

Daughters Elizabeth, 17, and Susan, 15, are detasseling corn which they are doing for several weeks this summer. (Editor’s note: corn-detasseling helps the process of cross-pollination) They put in some long hours last week. It was a very hot and humid week. I think the girls were starting to get worn out. On Saturday they left at 6 a.m. and didn’t get home until 5:30 p.m. They were ready to shower and rest after they came home. Our hay has been cut for the second time this year. It was long past due to be cut. It was actually ready for its cutting while we were in Florida but it was just so hot. We still hope to get in another cutting yet this year.

Son Joseph had his 9th birthday yesterday July 24th. We celebrated with grilled hamburgers and grilled zucchini and also campfire potatoes, which I will share the recipe for at the end of this column. We had a cake with nine candles for him to blow out. Sister Emma also had a birthday last Tuesday, July 19th which makes her 38 years young.

We are managing to gradually get some weeds pulled in the garden. I just could not much get done out there with the heat last week. I did get some green beans canned. The boys picked the beans and helped me clean up. I have plenty of cucumbers picked to make a batch of freezer pickles. This is the last week of July so we want to pull our onions and get them hung up to dry. I always like to get my onions out before August 1. Also the red potatoes are ready to be dug.

Daughter Verena will have surgery on her foot on August 10th. Doctors will also do a muscle biopsy. We hope and pray the surgery will be a great success. She still doesn’t have any feeling in her right foot and her leg. Otherwise she is doing very and still not having the post-concussions anymore. I cannot thank God enough that she has healed this much already.

Jacob, Emma, and Steven, along with Joe, Kevin and I attended the funeral of our Aunt Katherine. She will be greatly missed. Although not for this reason it was nice to see my Dad’s 9 other siblings again. All were present except Uncle Jake was unable to be there. Also we were glad to see all of the cousins that were able to be there. We have missed out on the Coblentz reunions for probably the last 5 years. So it has been awhile since I have seen some of my Coblentz cousins. It was hard to believe how their children have all grown.

On the way home we happened to go past the Enos Schwartz place so we stopped to say hi. Enos’s family used to live in Berne, Indiana in the same church district as Joe and Jacob. Enos was also Jacob’s school teacher. We asked for directions to Joe’s Uncle Ben and Aunt Margaret’s and stopped in there for a visit too.

We continue to enjoy fresh goodies from the garden. On Friday evening we all enjoyed sweet corn from the garden. Joe wants to prepare some corn on the grill soon, it makes for a nice, juicy roasted corn. Joe removes the husks and the silk and then puts the husks back on before grilling. Joe’s Dad would always cook corn in a big black kettle. He would boil the corn with the husks still on. We all went over there for dinner once and my Dad said that was the best sweet corn he had ever had tasted fixed that way in the kettle.

Yesterday we had homemade biscuits for breakfast, along with eggs, potatoes and bacon. In addition to the sweet corn, we are enjoy diced jalapenos from our garden. We enjoy dicing them and putting them on about anything.

I will share the recipe for campfire potatoes which I tried last night. I used fresh red potatoes from our garden.

CAMPFIRE POTATOES

5 medium potatoes, washed and sliced thinly

2 tablespoons minced parsley

Salt and pepper to taste

1 tablespoons Worchestershire sauce

1 small onion sliced

6 tablespoons butter

1 /3 cup shredded cheddar

1 /3 cup chicken broth

Place all ingredients in double aluminum foil and seal edges well. Put on top rack of grill over medium coals. Close lid and cook 30 to 40 minutes or until tender. Published with permission from Oasis Newsfeatures.
Don’t Miss this Fridays post From the Terre Hill Days festival in Lancaster Pennsylvania, along with pictures of the famous outhouse race !

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AMISH COOK
BY LOVINA EICHER
This is Friday, July 8 and we have started our long journey home to Michigan after spending almost a week in Florida. Here is a recap of our trip:
We left home June 30th around 3:30 p.m. with my editor, Kevin Williams, driving a 15 passenger van.
On the way south, we stopped in Berne, Indiana to attend the viewing of Joe’s cousin Susan, age 41. How heart-breaking to see her husband and 12 children grieving the loss of a dear mother and wife. Our heart aches for the grief they must be experiencing. May God be their comfort through this sorrowful time and always. We saw a lot of relatives at the viewing.
We then headed for Middletown, Ohio where we spent the night at Kevin’s parents, Jim and Rita’s house. They were so kind to open their home to us and give us a place to spend the night. The next morning we headed out, bound for Florida. Kevin again drove the van and his wife Rachel joined us all as well. We drove all day and finally settled down to spend the night in Macon, Georgia. The next day we reached our destination at Siesta Key in Florida. Lots of driving!
Our highlight of the trip was seeing the Gulf of Mexico. One can only imagine how the ocean looks but seeing is believing. What a scenic creation God has made. We enjoyed a lot of time at the beach. The children spent as much time as they could in the water. It was the first time any of us had seen or been to the ocean. We were going to Florida to do several book-signings in celebration of the column’s 20th anniversary this year. My husband Joe and I were happy to meet so many of our wonderful readers in Florida!
Kevin also took us to Myakka River State Park where we walked the “canopy walk” a swinging walkway that goes through the tree-tops and climbed the 76 foot tower which overlooked the surrounding swamps. We also took an airboat ride and got to see the alligators. Joe ordered the “gator stew” for lunch which he said was good but I passed on that.
Another highlight was taking a boat tour out on the ocean and getting to see dolphins. We even got to see one jump up all the way out of the water.
On July 4 we saw a fireworks display from the beach.
Loretta had her 11th birthday on July 1 while we were traveling. Kevin and Rachel presented her with a hamburger-shaped cake which said “Happy Birthday Loretta” one evening while we were in Florida.
We also got to tour the Pinecraft Amish church house in Sarasota. A few of the children asked where they put all their horses and buggies in town. (Editor’s Note: Pinecraft can’t be found on most maps, it is actually a subdivision of Sarasota, Florida. The small enclave is a winter haven for “Amish snowbirds” escaping the cold, but Pinecraft has a year-round plain presence. Visitamishcookonline.com this week for photos and information about Pinecraft)
While we were gone Jacob, Emma and family took over doing our chores around the house. We sure do appreciate that they are taking the time to do that for us. Daughter Susan drove our miniature pony, Tiger, over to their place the day before we left home. She is eager to get back home and continue her training with him.
Soon after we entered Florida, son Kevin, 5, saw a small pond. He yelled out “I see the ocean!” It gave us all a laugh. Reading, writing, playing games, singing all took place on this long journey. We also kept track of how many license plates we saw from different states. Our total count of different license plates was 40. On Friday evening we started back and got as far as Chattanooga, Tennessee. Saturday morning we started for home and had the bad luck of getting delayed by an overturned semi-trailer on I-75. There was a detour route which also had an accident so we took a scenic mountain road detouring all around this, which added another 4 hours onto our travels.
It is now 8:35 p.m. and we hope to be home in Michigan by 11 or 11:30 p.m. This has been a long journey from Michigan to Florida and back but we had an enjoyable trip. Kevin did a great job of doing all the tiresome driving.
Citrus trees grow in an abundance in the yards of Pinecraft: grapefruits,limes and oranges. Try this recipe that many enjoy for “grapefruit pie”

GRAPEFRUIT PIE
3//4 cup sugar, adjust to you r taste
3 tablespoons cornstarch
1 3 /4 cup water
Pinch of salt
1 3-ounce box strawberry gelatin
3 or 4 medium sized grapefruits
In a medium saucepan, cook sugars, cornstarch, water, and salt over medium heat until clear.
Add gelatin and stir until the mixture slightly thickens.
Peel and cut away all tissue from the grapefruits and then drain in a strainer and cut into small pieces.
Do not use the juice in this recipe.
Add grapefruit into the gelatin mixture.
Stir well and then pour into a baked 9 -inch pie shell and place until refrigerator until set.
Top with whipped cream. Published with permission from Oasis Newsfeatures. Richard from Amish Stories.







Dont miss Martha’s post on Friday folks!
The story of a woman who joined the old order Mennonite church from the outside.



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