Archive for the ‘Town of Jim Thorpe’ Category

Since the town of Jim Thorpe is under 80 miles from my home I decided to make a day trip of it and visit. This would be my very  first time  at Jim Thorpe after passing through it so  many times over the years and never having  stopped before. From what I’ve read Jim Thorpe had never stepped foot in this town either and he passed away without ever knowing that this town was named after him!. The town of  Jim Thorpe was called Mauch Chunk  before the name change, and according to my readings the name change to Jim Thorpe happened because after Mr. Thorpe’s death the state of   Oklahoma would not erect a memorial to honor him, after his  angry widow heard about it she moved his remains out of Oklahoma and moved them to the new town named in his honor. All of the planets seemed to be aligning at that moment because the town of Mauch Chunk was looking for a way to increase tourism and increase business. So now my impression of the town of  Jim Thorpe, my first thoughts are  “why didn’t I do this sooner”. I’ve heard some call this town the  “little Switzerland” of the Pocono’s, and I couldn’t confirm that because I’ve never been to Europe in my life. But I have been to old Montreal in Canada which is modeled at least in part from heavy French influences, and this town does remind me of a town from Germany or France with its narrow streets and outside cafes. Even some of the buildings have more of a European feel than a colonial one as you can see from some of my pictures. I will be visiting Jim Thorpe again because I really enjoyed myself and fell in love with the town, its just a shame  Jim Thorpe never experienced this same feeling in life from  a town named after him . To honor Jim Thorpe’s native American heritage Ive include this American Indian recipe of fry bread.   Richard


Jim Thorpe’s resting place 

High wheeler made in the 1800s

Miner equipment from the early 1900s

 Native American Fry Bread

This bread is used as the basis for Navajo Tacos and can also be folded over a stuffing and eaten as a sandwich. At special events through the Southwest they are cooked in large round pots over open mesquite fires by Native Americans. Fry Bread is often served sprinkled with confectioners sugar or drizzled with honey. Sometimes chopped onions and chiles are mixed into the dough. The Ute tribe forms the tortillas in the same way as fry bread, but they cook them over a charcoal grill outdoors or over an open fire. This method also makes delicious Fry Bread.

3 cups unbleached flour

2 teaspoons baking powder*

1 teaspoon salt

1 1/2 cups warm water or milk

1 tablespoon vegetable oil or shortening

Oil or shortening, for deep frying

* Use 3 teaspoons of baking powder at high altitudes.

In a mixing bowl, combine all ingredients except oil and knead until smooth. Rub oil or shortening over dough. Cover and let sit for about 30 minutes.

Either pat or roll out enough dough to fit in the palm of your hand in a circle about 1/8-inch thick. Deep fry in hot oil or shortening. Top with refried beans, confectioners’ sugar or honey.

Makes 10 to 12 Fry Breads.

Published with permission from Recipe goldmine.

Richard from Amish Stories


Next Monday a recipe from Amish fiction writer Wanda E. Brunstetter!

Also on Jeans post coming this Tuesday Jean and David help an Amish family get their  farm and home in order after losing both parents in that horrible accident in New York state involving the 6 Amish who were killed. Read the story of Amish and Mennonites who traveled miles just to help the 12 children who lost their parents.  

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