Category Archives: Breakfast

Pace of preparation picks up for Sunday church at the Eichers

Pace of preparation picks up for Sunday church at the Eichers

Benches and Ausbund hymnals are hauled from one home to another to use for church services in homes, pole barns or basements. Photo by Grant Beachy

Church services will be held here on Sunday, Lord willing. The extra project of getting wainscoting and trim on has felt a bit overwhelming.

We are also putting a new ceiling up since the drywall still looks different from being patched in when we had the house fire several years ago. They ran into some problems putting it up so it delayed us from some of the cleaning.

It has just been one late night after another and I will be so glad once we have it completed. We regretted that we even started with a deadline so close but we will be glad its another check off our “to do list” or as my husband Joe would call it, “honey do list.” It does look very nice to see the windows with trim and the doorways. The curtain rods have been hung with the curtains. Every day we get closer to being done and every day brings us closer to Sunday. It is nice to have a big house but it takes a lot longer to clean it as well.

Last night Timothy, Elizabeth, Abigail, Mose, Susan, and Jennifer came to help some more. We  had an easy supper of a lot of garden vegetables. On the menu were potatoes, sweet corn, tomatoes, cucumber salad, breaded zucchini—all vegetables from our garden. We also had some barbecued chicken that was leftover from the day before.

On Sunday August 5 was Mose and Susan’s second anniversary. Next week on August 14 will be Timothy and Elizabeth’s third anniversary. I wish both couples a happy anniversary and God’s richest blessings. May they enjoy many more happy and healthy years together. We have been blessed with two great sons-in-law that are willing to help us when we need help with our work. We like to return the favor. It helps parents to know their daughters are happy in marriage. May God always be their guide as we travel into the unknown future.

The ceiling we are putting up is wood and needs staining. We are staining it a natural oak. All the work of the staining is being done by sons Joseph, 16, Kevin, 12, and daughters Verena, 20, Loretta, 18, and Lovina, 14. They have put in many hours of staining the 4×8 sheets by hand. We wanted it to have two applications but ran out of stain. Tomorrow morning we will get more so it can all be dry by evening.

We have more help coming tomorrow. Sister Emma and sons, daughters Elizabeth and Susan and their little girls will come in the morning. Their husbands will come after work to help finish hanging the ceiling and help with whatever else Joe needs done. Niece Emma’s special friend Menno will also come help. Also daughter Loretta’s special friend Dustin. We are sure appreciative of all their help. It seems with mowing, gardening, etc., its just a busy time of the year.

Last Saturday those assisting us with our work were Jacob, Emma, and sons Jacob Jr, 18, Benjamin, 16, and Steven, 11; Timothy, Elizabeth, and Abigail; Mose, Susan, and Jennifer; sisters Verena and Susan; and Dustin.

Joe has some work that he needs done in the barn. He wants to make room for a few new horse stalls so the chicken coop area is all being torn out. We butchered our old chickens and will wait until spring when we can start new ones in hopefully a new chicken coop separate from the barn. The young boys got the job of cleaning up the barn.

Jacob Jr. and Loretta were in charge of grilling 30 pounds of chicken for our lunch. They also made potatoes on the grill cooked in olive oil. With desserts being brought in and adding cucumber salad and tomatoes to the menu we had a delicious meal for all the hard workers.

Now I need to go to bed. Writing about all this work is even exhausting! Everyone else has gone to bed.

Good night and God bless!

Best-ever Blueberry Muffins

2 1/2 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs lightly beaten
1 cup buttermilk
1/4 cup butter or margarine melted
1 1/2 cup fresh blueberries

In a large bowl, combine flour, sugar, baking powder, and salt. Combine eggs, buttermilk, and butter; stir into dry ingredients just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees for 20-24 minutes or until muffins test done. Yield: about 1 dozen.

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her newest cookbook, The Essential Amish Cookbook, is available from 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

 

 

 

Birthdays, Mother’s Day, and Wednesday with daughters: all good

First of all, daughter Lovina will be 14 tomorrow, May 18. A happy birthday to her!

Also, happy 25th birthday today, May 17, to my niece Elizabeth. We are invited to her parents (sister Liz and husband Levi) on Saturday for a surprise birthday party for Elizabeth. With so much gardening and spring work it doesn’t look like we will make it. Elizabeth is married to Samuel and has two little children LaRose and Samuel Lee.

I want to add a paragraph that was omitted from my last column. While visiting family we also stopped in to visit with sister Liz and Levi. Their daughter Rosa and her husband Menno have living quarters in the new building beside the house. They have a little boy named Jeremiah. Daughter Susan and baby Jennifer were with us. Susan and Rosa hadn’t seen each other’s babies yet. Always nice to catch up on the little ones. They grow so fast and are so precious!

Daughter Loretta and special friend Dustin enjoyed the wedding in Andover, Ohio, last week. They (Dustin’s family and Loretta) traveled up to Niagara Falls and enjoyed seeing the beautiful sights. It was Loretta’s first time to see New York (even before I did—smile). They had a nice time and arrived safely back in Michigan on Friday evening.

Verena gave this beautiful candle/plaque to Lovina for Mother’s Day, in memory of Lovina’s brother, Amos Coblentz.

Sunday was Mother’s Day. So I hope all mothers had a nice day, spending it with family! My mother passed away in 2002 unexpectedly. I still miss her so much. I have many precious memories of her. I started penning this column in 2002 after her sudden passing. She wrote it for eleven years. Rest in peace dear mother—you will always stay close in our hearts. The good example she left makes me want to always try and do my best!

My children all came home for a brunch on Mother’s Day. We had bacon, ham (fresh ham on the grill), eggs, potatoes, sausage gravy, toast, jelly, butter, coffee, milk, and juice. Also rhubarb custard pie and peanut butter swirl bars. Spending time with family is always precious to me. Timothy and Elizabeth left early afternoon as his brother’s family was coming to their house for supper. Mose and Susan were here for an early supper of fried chicken.

Yesterday, daughters Elizabeth and Susan came here for the day. Usually every Wednesday they come home for the day. Daughter Verena, 20, started working for nephew Emanul several weeks ago. She works in the office doing a lot of secretarial work for his woodworking business. She works four days a week and has Wednesdays off. She is glad to be home on the day her little nieces are here to entertain.

Yesterday was such a nice day we decided to head to town. We took three buggies and horses. Elizabeth, Susan, and baby Jennifer went with Elizabeth’s buggy and horse. Verena, Abigail, and I went with our buggy and our horse, Mighty. Loretta, Joseph, and Lovina followed with our other buggy and our horse Midnight. We did some shopping and decided to eat at a family restaurant. Little Abigail had so much fun. Daughter Lovina was glad for a break from her school work. After we were back home Joseph, 15, mowed our yard. The girls took Abigail down to the nearby lake and let her walk in the water. She didn’t want to leave. Around 5:00 p.m. Elizabeth and Susan headed for home. The girls made an easy supper of BLT sandwiches and we also had leftover tater tot casserole from the evening before. It was an enjoyable day!

Nephew Henry is home today and also was yesterday. He hurt his foot at work and it is really swollen and painful. He went to the doctor yesterday and they took an x-ray at the hospital. He should find out the results today. I hope it is not broken. He is using a pair of crutches we had and is keeping ice packs on it.

It looks like we are going to have another beautiful day! Laundry and planting more garden is on the list for today. God bless all of you!

I will share this recipe for baked French toast. We make this a lot. Its easy and you can put it in the oven. We love maple syrup on ours.

Baked French Toast

1 cup brown sugar
1/2 cup butter
2 tablespoons corn syrup
10–12 slices bread
1/4 cup sugar
1 teaspoon cinnamon
6 eggs
1 1/2 cup milk
1 teaspoon vanilla

Bring brown sugar, butter, and corn syrup just to a boil and then pour into the bottom of a 9×13-inch glass pan. Top with two layers of bread. Mix the sugar and cinnamon together and sprinkle on top of the bread. Then beat together eggs, milk, and vanilla and pour over the bread. Bake at 350 degrees for 30 to 35 minutes. Do not overbake or syrup on the bottom will get hard.

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her newest cookbook, The Essential Amish Cookbook, is available from 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

 

 

 

Warming up: Dandelion greens, rhubarb, and dirt under bare toes

Warming up: Dandelion greens, rhubarb, and dirt under bare toes

We finally managed to get some garden planted. The ground still felt a little cold under my bare feet. It just doesn’t seem right to walk in that soil with shoes on. I like wearing my crocs but with all the holes they soon filled with too much dirt.

We planted sweet onions, early frosty peas, radishes, and some lettuce. Makes my mouth water to think of some fresh garden goodies.

Temperatures have been in the 50’s and lower 60’s so we still haven’t had the warmest weather but I’m sure it will be here soon. Nephew Henry didn’t have work yesterday so he enjoyed the day on the lake fishing with a friend/co-worker.

On Saturday the boys and my husband Joe tilled up the gardens. They hauled manure into the one garden and tilled it in. Now every night the boys have been raking our yard and getting it ready to mow. We have a lot of trees, so lots of sticks and leaves accumulate over the winter months.

Last night Joe had an appointment, so we stopped for some groceries too. The girls had supper ready when we came home. They made hamburger with taco seasoning, shredded lettuce, diced tomatoes and green peppers, and shredded cheese. Some made tacos with soft tortilla shells and others made haystacks using these ingredients, putting crushed Doritos on top. We top it with salsa and ranch dressing. Sometimes we add chopped onions.

On some evenings we have been enjoying dandelion greens salad on top of steamed potatoes. Usually we like fresh ham or bacon with that either fried or grilled. I find the dandelion greens out in the yard and edges of the garden, etc. After they are washed very well I add them to a homemade sour cream dressing made with Miracle Whip salad dressing, apple cider vinegar, salt, and milk. I put in diced hardboiled eggs. Gathering and washing the dandelion greens is not my favorite thing to do but its worth it to be able to have dandelion salad. Although some of our children turn their noses up even thinking of eating something that grows in our grass.

Daughters Elizabeth and Susan and their little sweeties have plans to come today. Looks like it will be another laundry day if weather permits.

Sunday evening Joe and I along with Verena, Joseph, Lovina, and Kevin went to Mose and Susan’s for supper. Timothy, Elizabeth, and Abigail went there as well. Mose grilled steak and I helped Susan make a pot of chili for an enjoyable evening. Mose and Susan live on a quiet road which is always so peaceful, with the only traffic being their neighbors.

Monday evening Susan and Baby Jennifer came here while Mose and Dustin (Loretta’s special friend) went turkey hunting. I had Jennifer laughing and chattering her baby talk. So precious!

Now I will share the sad news: Uncle Jake passed away on Tuesday. He was 81 years old. Uncle Jake and Aunt Mary live in Phoenix, Arizona, so we really regret that we won’t be able to travel the many, many miles between us. Jake will be missed at the reunions. He always had a great sense of humor like my dad and all his siblings did.

Out of the 13 siblings there are seven of dad’s brothers left. It’s a sad lonely feeling when another one passes away. Our greatest sympathy to Aunt Mary, cousins Christina, Cornelius, and Tabitha and their families as they mourn the passing of their husband, father, and grandfather. Daughter Verena had just received a card and long letter from Uncle Jake and Aunt Mary a few weeks ago. It was so thoughtful of them to think of her when dealing with their own health issues.

God bless you all!

Rhubarb Bread

1 cup cut up, cooked rhubarb
1/2 cup (1 stick) butter, softened
1 cup sugar
2 large eggs, beaten
2 tablespoons milk
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract

Topping

1 tablespoon butter, melted
1 tablespoon all-purpose flour
1 teaspoon hot water
1 tablespoon sugar
1 teaspoon ground cinnamon

Preheat oven to 375 degrees. Lightly grease and flour a 5×9-inch loaf pan and set aside.

In a small pan, place cut up rhubarb and enough water to cover the rhubarb. Heat rhubarb to boiling and then lower to simmer and cook until rhubarb is soft, maybe 10-15 minutes.

In a medium mixing bowl, cream the butter and sugar until it becomes light and creamy. Add the eggs and milk and mix well.

In a small mixing bowl sift together the flour, salt, and baking soda. Add to the butter mixture and stir until all ingredients are thoroughly combined. Stir in the vanilla; drain water from hot rhubarb and add to the batter, mixing until well combined. Pour batter into prepared pan.

Topping: Combine all ingredients in a small mixing bowl. Use a pastry blender to mix thoroughly. Pour mixture over the bread batter. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the loaf pan then turn out onto a wire rack. Slice and eat either warm or cold.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her newest cookbook, The Essential Amish Cookbook, is available from 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

 

Birthday basket full of goodies makes its rounds to the Eicher house

Daughter Susan had her 22nd birthday on January 24. We had cake and ice cream for Susan after supper.

I will never forget how glad I was when my midwife (Joe’s aunt Sylvia) arrived the day Susan was born. It was blowing snow, and the roads were drifting shut. Susan was born at 2:37 pm, and she was 6 pounds and 19 inches long. After Susan was born the storm continued, but we were finally able to find a ride to get Aunt Sylvia home.

Aunt Sylvia was a very good midwife and always by our side when I had my first six babies. She had a lot of patience. I think having quite a few children of her own made her an understanding midwife. One of the hardest things when we made the move to Michigan was not having her for my midwife and her good advice.

Susan has a January birthday—along with her new daughter and others in the family—which she celebrated with some beautiful birthday flowers.

Baby Jennifer is ten days old today. Her checkup with the doctor shows that everything looks good. She is a few ounces below her birth weight, but that’s normal. She grew an inch and is 21 inches, 8 pounds, 6 ounces now. We are still having so much fun having her at our house! They are staying here while Susan recovers from toxemia. Susan is doing better every day and gaining her strength back. She needs to go get a blood test in a few weeks and another checkup at the doctor to make sure everything is healing okay. Jennifer is nursing well, and is very demanding when feeding time comes. Mose is finding out how babies keep you awake at night. He is a good daddy, and enjoys spending time with their firstborn.

The church ladies have a birthday basket that is passed from one lady to the next when a birthday comes. On your birthday, you take out what is in it and fill it up with whatever you want to give to the person who has the next birthday after you. Edna brought the basket to Susan yesterday and took a peek at little Jennifer. Susan needs to have it filled by tomorrow for Karen’s birthday. A covered cake pan is also passed with the birthday basket. Susan received chocolate bars and now needs to bake something for Karen. The girls will probably do it for her, since she has her hands full with the baby.

Sister Liz’s 49th birthday was yesterday also. So Susan was born on her 27th birthday. We wish her a happy birthday also and good health and God’s blessings in the year ahead and always!

Meanwhile sister Emma, Jacob and family are preparing to host church services Sunday. They all had the flu after they were home from Jacob’s father’s funeral.

Daughter Verena and I went to help Emma on Tuesday. Emma has brand-new oak cabinets now and is having fun finally getting her dishes back into cabinets since they started remodeling their house.

On Saturday Joe wants to help son-in-law Timothy get some work done that he needs to do before they host the next church services. I will go along and help Elizabeth with her work. The next two weeks will go fast for them.

Son-in-law Mose went to their own place last night to check up on everything, and discovered a broken water pipe in their laundry room. It brought the ceiling down and made a huge mess. Now they will need to get that repaired before they can move back home. It seems when it rains it pours, but it could be lots worse.

Loretta is waiting on me to go help wash laundry. We hang the clothes on the lines in the basement during these cold winter months. We let it hang until the next morning before we bring it up, fold, and put away.

I was hoping to go help sister Emma again tomorrow. Time will tell if I get that far.

Stay healthy everyone! The flu is making its rounds, and I wish everyone the best of health through this flu season. God bless!

Scrambled Egg Muffins
1/2 pound pork sausage
12 eggs
1/2 cup onions, chopped
1/4 cup green peppers, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 cup shredded cheddar cheese

Brown the sausage; drain. Beat eggs in a bowl. Add onions, green peppers and seasonings. Stir in sausage and cheese. Spoon by 1/3 cupfuls into muffin tins that are either greased or hold cupcake liners. Bake at 350 degrees for 20–25 minutes or until a knife inserted near the center comes out clean. Yields one dozen.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her newest cookbook, The Essential Amish Cookbook, is available from 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

Painting, packing, plus home-demonstration parties

A cold morning of 11 degrees. It’s freezing and as Abigail would say, “Brrrr – cold!”

Eleven days until Christmas day. I just can’t believe how much faster every year goes by. Life goes on. Changes are made, some good, some bad. The most important part in life is to always let God guide us into the unknown future. He already knows what lies before us. He knows all the changes 2018 will bring. And he alone can help us accept whatever those changes will be.

Our big change here at the Eicher homestead right now is packing Mose and Susan’s belongings and moving them five-and-one-half miles away to their new home.

Mose and Susan’s house is almost done. The flooring is being laid. It takes a little more time to remodel an old farm house but it’s looking better. Last Friday the girls and I helped paint the walls and ceilings. Mose helped us after he came home from work. My muscles were sore the next day. We gave both bedrooms, living room, and dining room two coats of paint. Mose had to go get more paint. New drywall always seems to absorb more paint. We used a “paint plus primer” so that was easier to have it all in one. We were almost done and saw we needed still more paint so nephew Henry went to town and bought more paint. That was a long day to get the painting all done.

Mose and I finished up around 7:30 p.m. I was tired but it felt good to have accomplished our goal. And what a surprise to come home with supper all made. Loretta’s special friend Dustin came to help us after he was off work. He also did some more jobs for Mose while he was there that needed to be done before they move in. Dustin and Loretta came home earlier and prepared supper on the grill which he brought in. They had steak, red potatoes and mushrooms on the grill along with cheese for our supper. It was all very delicious and very much appreciated after a hard day’s work! Lord willing, we plan to move Mose and Susan’s belongings on Saturday.

A beautiful finished omelet.

Tuesday evening we went to a presentation about stainless steel cookware. The man showed us how to cook without water or oil in pans. He prepared supper for the six couples that were there. We were served chicken, potatoes, green beans and carrots all cooked in his cookware. Also an apple cake was prepared on top of the stove in a covered skillet. He showed us ways to use the cookware to eat healthier. I saw a few of the men (including my husband Joe) sneak some salt on their food. I never add much salt to my food because Joe always adds salt without tasting it first. My children grew up not tasting much salt on their food and don’t mind potatoes without salt. We use mostly sea salt for our table salt. It was an interesting evening and I learned a few things. He also prepared an omelet for us without having to flip the omelet, but still fully cooking it.

Last night the girls and I made omelets for everyone for supper. We made a total of 14 omelets using my stainless steel frying pan I’ve had for years, but cooking them a little differently.

Prepped up to make omelets for the whole family.

Friday evening daughter Loretta is hosting a Tupperware wedding shower for Dustin’s brother’s wife, Lisa. We will serve supper to the guests after the party. Hopefully Lisa will have a successful party and pick out some free Tupperware for her new home. Jake and Lisa were married in May so a homemaker can always use some more containers, choppers, etc.

It helps to have everything organized and ready to go before you start.

Now I must get busy. We will wash laundry today. It is nice to see the sun come out because our battery packs were getting low storing solar. With our water running off solar we need a charged battery. We do have a back-up generator but if we don’t need to waste gas its better.

I wish all of you a blessed Christmas and God’s blessings in 2018 and always! Safe travels and good health to all!

Thank you for all your support and encouragement through 2017!

Pancake Pizza

3 cups cake batter
1 dozen eggs, scrambled
1 cup cheese
6 cups sausage gravy (a recipe for sausage gravy is in my new cookbook)
1 pound bacon

Heat oven to 400 degrees. Pour batter into 9×13 greased and floured cake pan. Bake 15 minutes or until done. Remove from oven.

While pancake is baking, scramble eggs in a large skillet. Layer eggs and cheese on top of baked pancake. Make a sausage gravy and put on top of eggs and cheese. Fry and crumble the bacon. Sprinkle on top of the gravy. Serve with or without maple syrup.

 

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Cookbook, is available from 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

 

 

Getting things done: dresses, garden cleaned off, salsa made, church prep

It is bedtime already but my agenda looks way too loaded for tomorrow. Today was long enough already but this column needs to be written and on its way.

I started the day with sewing on daughter Verena’s dress that she needs for her baptism on Sunday. I have the dress almost done.

While I was sewing the girls started peeling and chopping tomatoes for salsa. We ended up with 58 pints of salsa. We also canned 20 quarts of tomato juice to use up the rest of the tomatoes from our garden.

On Saturday Joe and the boys cleaned up most of the garden and tilled it. We still have peppers and tomatoes out there. We had our last meals of sweet corn for this season. We have cabbage and red beets to use from our harvest. Although it is nice to have garden goodies, it is also nice to have everything coming to a close for the year. It makes it harder to be preparing for church services while canning season is in full swing.

Our second time of hosting church services will be Sunday, September 10. Daughter Verena and another girl in our church district, Anita, will be baptized, Lord willing! September 10 is also granddaughter Abigail’s first birthday. Daughter Elizabeth will bring a cake for her so we can celebrate her birthday. She will have a small one for Abigail to dig in and then a bigger one for the rest. It will be fun to watch Abigail tear into a cake.

On Labor Day we were all home except son Benjamin who spent the day with our nephew Henry. I sewed Verena’s dress, cape and apron that she needs for Saturday. It’s for her friend Rosanna’s wedding. Verena is a tablewaiter and will serve the bridal party. It will be a full weekend for her.

Sunday evening we attended a birthday surprise supper in honor of niece Elizabeth (daughter of sister Emma and Jacob). We all gathered there before she and her special friend Manuel arrived home. Friends and family gathered in their pole barn. When they came home and pulled up to the pole barn the overhead door was opened and we all yelled, “Happy Birthday”! She was surprised and a little speechless for a while. We were served a delicious supper of breaded mushrooms, jalapeño poppers, French fries, and haystacks. A variety of desserts were also there with everyone bringing a dish; fresh fruit, pies, puddings, and cake. People played a variety of games and enjoyed singing. Elizabeth is 21 now. Time does not stand still.

And now I have sad news. A friend from Hicksville, Ohio, that grew up in the same area Joe and I did, passed away. Mary, age 51, lost a two-and-a-half year battle to cancer. She left to mourn her husband, Marvin of 30 years, six daughters, four sons and eight grandchildren. What an empty space there will be. We have plans to go to the visitation tomorrow evening. Our sympathy goes to her family. They need our prayers as they live life without a wife and mother there. God makes no mistakes. May God be with them through this heartbreaking trial in life.

Our thoughts and prayers go out to all the people affected by the floods from hurricanes and also the fires that are raging throughout the west. I can’t imagine how hard it must be to pack up and leave your home not knowing if it will be there when you return. Everything happens for a reason. We don’t always understand why but we know God is in control. Let us keep everyone in our prayers. God’s blessings to all!

This week I will share the recipe for ham and cheese omelet roll. I shared this recipe around nine years ago but I want to share it with my new readers and for anyone that might have missed it. It is a favorite of ours. We like it with breakfast sausage gravy on top. Enjoy!

Ham and Cheese Omelet Roll

4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
12 eggs
1 1/2 cup chopped ham
1 1/2 cup shredded Swiss or cheddar cheese
1/4 cup onion
2 tablespoons mustard

Additional fillings as desired: mushrooms, peppers, bacon.

Preheat oven to 375 degrees. In a bowl combine cream cheese and milk; whisk until smooth. Add flour and salt. In another bowl, beat eggs and then add cream cheese mixture. Cut wax paper to fit jelly roll pan. Pour mixture into jelly roll pan and bake 30 to 35 minutes or until puffy and golden. Meanwhile, chop ham, onions and anything else you want to add (mushrooms, peppers, bacon, etc.). Remove omelet from oven and spread with mustard and half the shredded cheese. Add ham, onion, and any additional fillings then sprinkle remaining cheese on top. Roll up in jelly roll fashion removing paper as you roll. If desired, garnish with additional cheese and let stand 5 minutes until cheese melts. Serve with salsa or cheese sauce.

 

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Cookbook, is available from 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

 

 

Elizabeth hosts the family for brunch, family games, and birthdays

This column will bring us more than halfway through 2017 already!

My arms are sore this morning from all the painting we did yesterday. Sister Emma and I helped paint three rooms at our sisters Verena and Susan’s house yesterday. The new floor will be put down next week so we wanted the painting done before that.

Tuesday evening Verena and Susan moved back to their house. Most of their furniture is still here in our basement. They do not have hot water yet and no refrigerator but they are using a cooler with ice for now. It doesn’t take much food for the two of them. I told them they can come over to use our shower since they don’t have the water heater hooked up yet. Also their laundry can be washed here for now, but they are just glad to at least be back in their home after three months. They appreciated all the gifts of money from readers. With sister Verena’s health not being the best lately and unable to work a lot, it helped out more than you know. Verena couldn’t help paint yesterday as her feet hurt to walk on them. The swelling has gone down some.

While we were painting, daughter Verena, 19, took our pony Stormy and the pony cruiser, to drive Loretta, 17, Lovina, 13, and Kevin, 11, to the dentist to have their teeth cleaned. Good ole Stormy—what would we do without him? He has taken us many miles over the years we have had him.

For Sunday, daughter Elizabeth and husband Timothy served a brunch for our family, sister Emma, Jacob and family, and sisters Verena and Susan. It was delicious. She made a big roaster full of Breakfast Casserole and French Toast (Overnight) Casserole (page 53 of my new cookbook, The Essential Amish Cookbook) and she also made pancakes, served with their own maple syrup. We all took in a dish or two of dessert so we ended up having way more food than we needed.

Also on the menu were peanut butter pudding, Rice Krispie treats, Jello cake, watermelon, peaches, chocolate crinkle cookies, coffee, juice (rhubarb, grape, and orange), chocolate milk, and homemade bread, butter and jam.

After the dishes were washed we played games outside. We played croquet as well as “Aggravation” under the shade tree. As usual there was a lot of excitement in the Aggravation game.

Elizabeth made root beer floats for everyone later in the day. And of course little Abigail received the most attention. Every time I see that little girl she has learned to do more new things. When we have a silent prayer before we eat she will fold her hands together to pray. But this only lasts for a few seconds, just long enough for all of us to see it; then she wants the “Amen” part to come already.

We then had birthday cake before we left for home. The cake was in honor of sons Benjamin, 18, and Joseph’s, 15, birthdays. I asked the boys if it’s okay to just have one cake for both their birthdays and they were okay with that. With so much cake around lately I thought it was wise to just have one. Joseph turned 15 on July 24 and now we won’t have a birthday in our family until September when Kevin and Abigail will have birthdays.

I was helping daughter Susan this week with canning pickles. We also made four batches freezer pickles for her. Now she should have some when they host church services in September. Mose’s parents sent her a few buckets of cucumbers so she was glad to have enough to make pickles.

I want to can and freeze some pickles too. Daughter Elizabeth is coming today and will bring cucumbers. Zucchini is in full swing and we are enjoying making different casseroles. Daughter Susan is trying to make a recipe to share with you readers—our newest invention of using our many zucchinis. God bless all of you! Meanwhile enjoy this Breakfast Casserole recipe.

Breakfast Casserole

1 pint sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
6 flour tortillas
1 dozen eggs, scrambled
1 layer fried potatoes
1 pound sausage, fried
3/4 pound cheese, shredded

Mix sour cream and soups. Put half of mixture in the bottom of a roaster (needs to be bigger than 9×13). Cut tortillas into squares and put on top of that. Layer the remaining ingredients in order. Add the rest of the sauce. Top with more cheese. Bake at 350 degrees for 40 to 60 minutes.

 

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Kitchen, is available from 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

 

 

 

 

 

 

 

 

With husband and children on vacation, Lovina serves up extra recipes

We recently butchered our old laying hens and canned around fifty quarts of chicken broth. My husband, Joe, and our children are home on vacation the week of July 4. So this week I’m sharing some extra recipes.

The Eicher family canned chicken broth this week—a staple for use at Amish weddings.

God’s blessings to all!

A reader recently requested a recipe for red velvet cake made with beets. Here is the recipe.

 

Red Velvet Cake with Beets

3 cups flour
2 teaspoons baking powder
1 1/2 cup white sugar
1 cup buttermilk
1 cup pureed, cooked beets
1/2 cup vegetable oil
2 eggs
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla
1 teaspoon vinegar
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350 degrees. Line a 9 x 13-inch baking pan with parchment paper. Sift flour and baking powder together. In another large bowl, whisk together sugar, buttermilk, beets, oil, eggs, cocoa powder, food coloring, vanilla, vinegar, baking soda and salt. Add flour mixture gradually to the bowl, stirring after each addition. Pour batter into prepared pan. Bake about 35 minutes or until toothpick inserted in center comes out clean.

A reader also requested the recipe for Cherry Delight.

Cherry Delight

1 3/4 cup graham cracker crumbs
1/4 cup melted butter
1/3 cup sugar
2 cups whipped topping
1 8-ounce package cream cheese
1/2 teaspoon vanilla
1 28-ounce can cherry pie filling (or 1 quart canned cherry pie filling)

In a bowl, mix graham cracker crumbs, melted butter and 1 tablespoon sugar. Spread on bottom of a 9 x 9-inch baking pan to form a crust. Beat together whipped topping and cream cheese, adding remaining sugar and vanilla until well blended. Smooth on top of crust. Top with cherry pie filling. Chill at least 3 hours.

 

Strawberry Rhubarb Muffins

1/4 cup butter
3/4 cup sugar
1/4 cup vegetable oil
2 cups all-purpose flour + 1 tablespoon to coat the berries
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup plain yogurt
1/2 teaspoon almond extract
3/4 cup rhubarb, chopped
1 cup strawberries, chopped
1/4 cup brown sugar

Preheat oven to 450 degrees. With an electric mixer, cream together the butter, sugar and oil until smooth. Add the egg, yogurt and almond extract to the sugar mixture and mix well. In a separate bowl, combine the first four dry ingredients. Slowly add the dry mixture into the wet mixture. Add the chopped rhubarb and strawberries and lightly mix in. Place paper liners in muffin tins. Use a 1/4 cup scoop to fill the liners. Sprinkle a little brown sugar on the top of each muffin. Bake for 12–14 minutes or until golden on top. Makes 18 muffins.

 

Sunday Brunch Casserole

1/2 pound bacon, sliced
1/2 cup onion, chopped
1/2 cup green pepper, chopped
12 eggs
1 cup milk
1 16-ounce package frozen hash browns, thawed
1 cup cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed

In a skillet, cook bacon until crisp. Remove with a slotted spoon; crumble and set aside. In the drippings, sauté onion and green pepper until tender; remove with a slotted spoon. Beat eggs and milk in a large bowl. Stir in hash browns, cheese, salt, pepper, dill weed, onion, green pepper and bacon. Transfer to a greased 9 x 13-inch baking pan. Bake uncovered at 350 degrees for 35–45 minutes or until a knife inserted near the center comes out clean. Yields 6–8 servings.

 

Also, I need to make several corrections to the Blueberry Cobbler recipe that appeared in my column in newspapers and online the week of June 19-23. Several readers alerted me to some problems, and I have made some revisions. Thanks for your feedback!

Blueberry Cobbler

2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, softened
2 teaspoons vanilla
1 cup milk

Topping:
2 cups blueberries
1 cup sugar

Combine ingredients in a bowl, mix together and spread batter in a 7 x 11-inch pan or 2-quart baking dish. Mix together blueberries and sugar; pour over batter and bake at 350 degrees for 45–60 minutes or until done. Try with different types of fruit.

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Kitchen, is available from 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

Heartfelt sympathy for family of 13-year-old relative after tragic death

The calendar tells us spring is here but the weather thinks differently. It has been cold so far this week. Son-in-law Mose is boiling maple syrup as fast as he can keep up in the evenings. Son Benjamin keeps the fire under the cooker going all day and adds more sap as it cooks down. The weather is perfect right now to get the sap running from the trees.

As soon as it warms up I have lots of windows that need to be cleaned. I really look forward to the warmer days ahead.

Our hearts are saddened since we received the shocking news yesterday of our cousins Samuel and Lydia’s granddaughter’s death. Samuel is Joe’s cousin and Lydia is my cousin. Their thirteen-year-old granddaughter, Lovina, was biking to school yesterday morning (March 22). She was hit by a passing truck that did not see her because of the blinding sunlight. Oh, I cannot grasp the feeling this family had when they heard the news. We also have a daughter Lovina just a few months younger than her and also in the sixth grade. I keep asking myself how I would have felt had it been my daughter. God doesn’t make mistakes and we pray that this family will find comfort in that; let God be their guide as they will have many lonely days of grief ahead.

Left to mourn her are father and mother Daniel and Lydia, three sisters, three brothers, grandparents and many more. She was the second child, oldest daughter out of the seven siblings. Visitation will take place tonight (Thursday) and Friday all day at the family residence. The funeral is Saturday at 9:30 a.m. They live in a community around thirty minutes from here by car. We have a hired driver to take us there. Our most heartfelt sympathy goes out to the family.

Yesterday daughter Elizabeth and baby Abigail came to spend the day here. It was a cold morning with the temperature around nineteen degrees. Abigail kept warm on the ride over and had a big smile when she woke up in Grandma’s house. Elizabeth helped me make sugar cookies and cinnamon rolls. It was a good day to bake with the cold temperature. I need to get some baby things around such as a high chair, walker, etc., that would be nice to have whenever Abigail comes.

After eleven years of small children, I didn’t need much of anything around so I gave my stuff away or sold it at a garage sale. Being grandparents is another change in life and so much fun. Abigail is always a day brightener when she comes.

I had a visit Monday morning from Ruth Coblentz (a relative). She has many lonely days since her husband Dave passed away last August. She brought me several cookbooks compiled by the Schwartz families. I am always glad for new recipes but this is special coming from family—Joe’s late grandmother Mae, on his dad’s side.

Daughter Susan tried a different casserole for supper one evening. It can be made for breakfast or any meal. I will share it with you readers this week. God bless you all!

Sausage Casserole

1 pound loose sausage
1 pound Tater Tots
1/2 teaspoon onion powder
3/4 cup shredded cheddar cheese
1 tablespoon mustard
3 eggs, beaten
1 cup whole milk
1/4 cup shredded mozzarella cheese

Brown sausage until no longer pink; drain. Layer Tater Tots in a greased 2-quart baking dish. Sprinkle with onion powder. Top with cheddar cheese. Top with browned sausage mixed with mustard. Mix together eggs and milk; pour over all. Bake uncovered at 375 degrees for 45 minutes. Top with the mozzarella cheese and heat until cheese is melted.

 

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Kitchen, will be published in 2017, available from 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

 

 

Just an ordinary day? The comings and goings of the Eicher family

Diary of March 1, 2017

3:10 a.m.   The alarm rings—time to get up and prepare Joe’s lunch. I make a pot of coffee. Joe always likes a mug of coffee to drink on his way to work.

3:55 a.m.   Joe leaves for work. He is leaving later since one of our neighbor boys started working at the same RV factory he does. He picks Joe up on his way. After Joe leaves, I usually go back to bed until 6:00 a.m.

6:00 a.m.   I wake the children up to get ready for school. Mose and Susan came over last night to sleep. We had a lot of bad storms during the night so we told Mose and Susan they could come sleep in the house. With the metal roof on their living quarters it makes some pretty loud noise when it is windy and rainy. Everyone was extra tired this morning. Around 2:00 a.m. we had been awakened by a bad thunderstorm which produced some hail.

6:30 a.m.   Mose leaves for work.

7:00 a.m.   Joseph, 14, Lovina, 12, and Kevin, 11, leave for school on the bus.

Nephew Jacob works with wood and made this wooden name sculpture for Lovina and Joe’s granddaughter Abigail Elizabeth. We’re sure Lovina’s daily routine here would have been even more enjoyable with Abigail’s smiles!

7:15 a.m.   Verena leaves to go help out at the daycare. Benjamin is doing morning chores.

8:30 a.m.   Benjamin drives Susan to work with the buggy and our horse Rex. Loretta is washing dishes and I am doing some book work. Income tax time is here so I need to get that ready to take to our tax preparer in town. It is always time consuming, but has to be done.

9:25 a.m.   Benjamin is back and is hauling manure out of the barn. With all the rain the ground is too soft to drive through the barnyard to spread the manure in the fields.

1:30 p.m.   Benjamin leaves to go pick up Susan. She works until 2:00 p.m. today.

2:30 p.m.   Joe comes home from the factory. We are having snow flurries and the temperature is getting colder again. Benjamin and Susan are back. Benjamin went to town to get me some groceries that I needed.

3:30 p.m.   The children are home from school. Brother-in-law Jacob, son Benjamin, and Menno (his daughter Emma’s friend) come to get our two big butchering kettles. They will butcher hogs on Saturday so they need the kettles.

6:30 p.m.   Chores are done and supper is ready. Our menu consists of spaghetti and meatballs, cooked potatoes, lettuce salad, cheese, canned peaches, and white cake. Loretta’s friend Dustin joined us for supper.

7:30 p.m.   Mose and Susan came over for awhile. Susan and some of the children always like to read the Bible together every day. They did this before Susan was married and she tries to keep it up since she still lives on the home place.

9:00 p.m.   Mose and Susan leave the house to call it a day.

9:30 p.m.   Dustin leaves for home.

10:00 p.m.  Everyone is settled down for the night so I will get some rest too.

Our sympathy and prayers go out to our friend Kristine. Her husband John lost his battle with cancer. May God guide her through this difficult trial in life.

I’ll share a recipe for sunrise burritos that daughter Susan tried last night for their supper. We plan to try it tonight for our supper. She didn’t have green chilies so she substituted green peppers (diced) and it worked fine like that.

God bless!

Sunrise Burritos

1 pound bulk sausage
1 small onion, chopped
16 eggs
1/2 cup water
1 cup canned green chilies, chopped
8 flour tortillas
1 cup grated cheddar cheese
1/2 cup salsa
1/2 cup sour cream

Brown sausage with chopped onion. Drain grease from meat. Beat eggs and water. Stir in chilies. Combine egg mixture with sausage and onion. Cook until set (eggs should be soft with no liquid remaining.) Microwave or bake tortilla for about 30 seconds. Fill with scrambled egg mixture. Top with cheese, sour cream and salsa. Makes 8 burritos.

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Kitchen, will be published in 2017. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.