Category Archives: Meats

Fall family gatherings a time to reconnect

We are in the final week of October. It is a dark, dreary morning. This weekend we need to turn our clocks back an hour. I still have trouble getting used to the changing of time in the spring and fall.

My husband Joe, son Benjamin, and daughters Elizabeth and Susan are all at work. Daughters Loretta and Lovina and sons Joseph and Kevin are in school. The house is pretty quiet with just daughter Verena and me here at home. Verena is finishing up the morning work as I write this column.

Our plans for the day are to cut out quite a few pants for Benjamin. I cut out and sewed one for him yesterday as I needed a new pattern. He has grown so much and is taller than I am. The pants fit well and he wore them to work today. I didn’t want to cut out more until he tried one pair to see how it fit. I have had the material here for quite some time and always pushed the sewing to the back of my list. We also want to sew Kevin more pants. We’ll work on getting them all cut out.

I was really disappointed when sister Emma told me that aunt Lovina and uncle Abe Raber from Baltic, Ohio, and cousin Leah (Lovina’s daughter) and Elmer Schwartz from Campbellville, Ken., stopped for a visit when I wasn’t home one day last week. Lovina is my mom’s sister and we were always together growing up. I was named after her.

On Saturday, Joe’s brother Benjamin, his wife Miriam, and their children Josh, Adrianna, Beth Ann, Travis, Silas, and Victoria, from Sugarcreek, Ohio, came for a visit. Victoria is four months old and this was the first time we got to see her. She is a cutie with lots of black hair. The girls made popcorn and lemonade for everyone. The cousins don’t often see each other but it didn’t take them long to get reacquainted.

Saturday evening was so nice. We enjoyed barbecued chicken and hot wings since the weather was so nice. Also on the menu were lettuce salad, chips and ice cream. Those joining us for supper were Timothy (Elizabeth’s friend), Mose (Susan’s friend), and Marvin (Verena’s friend).

Joining us for brunch on Sunday were sisters Verena and Susan and sister Emma, her husband Jacob, and their family, as well as Timothy and Mose. Niece Elizabeth’s friend, Manuel, niece Emma’s friend, Menno, and Verena’s friend, Marvin, weren’t able to be here on Sunday as they had communion services in their church district.

Our menu for brunch was breakfast casserole, toast, strawberry jam, cheese, hot pepper butter, hot peppers, coffee, orange juice, chocolate milk, cinnamon rolls, delicious cookies, and peaches. Emma brought the cinnamon rolls, hot pepper butter, orange juice and chocolate milk. Verena and Susan brought the peaches and cookies so all I had to make was the casserole. We enjoyed a nice family day together.

Last week one evening, I made pizza using a different dough. We really liked the dough so I will share it with you readers. Enjoy!

Pizza
This week Lovina tried out a new recipe for pizza dough that she shares in the column.
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With eight children in the household, it takes more than one pizza to feed to the family of Lovina and Joe Eicher.

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Pizza Dough

2 packages yeast

2 teaspoons sugar

2/3 cup warm water

2 cups cold water

2 tablespoons sugar

1/4 teaspoon garlic powder

3 tablespoons vegetable oil

1 tablespoon salt

1/2 teaspoon oregano

6 1/2 cups flour

Mix warm water, yeast, and 2 teaspoons sugar. Let stand 5 minutes until bubbly. In separate bowl, mix cold water, 2 tablespoons sugar, garlic powder, oil, salt, oregano, and 3 cups flour; beat until smooth. Add yeast mixture, then add rest of flour. Knead until elastic; let rise until double. Press half of dough on a greased pan. Let rise 5 to 10 minutes. Repeat with other half. Add pizza sauce and bake at 400° for 10 to 15 minutes. Add rest of toppings and bake until hot and cheese is bubbly.

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. Formerly writing as The Amish Cook, Eicher inherited that column from her mother, Elizabeth Coblentz, who wrote from 1991 to 2002. 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.

A pony, A wedding, and a children’s cornfield hideaway

A lovely Tuesday evening! It was a chilly 41 degrees this morning but warmed up into the 70s.

Right now it is pretty quiet in this house. Six of our children decided to go the four miles to sister Emma and Jacob’s house. Some rode the ponies and some biked. They wanted to go see Jacob’s new pony.

Joseph volunteered to stay home and do the evening chores. Elizabeth stayed to help me with supper. On our menu tonight will be fish, French fries and onion rings. That is always a favorite meal around here.

The wedding for niece Elizabeth and Samuel is now over. We wish them God’s blessings as they join hands for life. They had a beautiful wedding day. On the menu for dinner were barbecued chicken, mashed potatoes, gravy, chicken and noodles, dressing, mixed vegetables, lettuce salad, carrot salad, homemade bread, butter, strawberry jam, celery sticks and Nothings. Nothings are a sweet, thin pastry that has been deep-fried. Dessert was cake, cinnamon pudding, zucchini bars, a variety of cookies, mixed fruit and pies—cherry, Dutch apple, pecan and vanilla crumb. In the evening smoked sausage was added to the menu. My job was to help with the dressing. One hundred eggs were put into the dressing. I will share the recipe with you readers, but I had to reduce the recipe of 20 eggs down to 5 eggs so it will be easier for smaller batches.

There was plenty of food left over. It’s always easier to have too much than not enough. It is probably a big relief for sister Liz and Levi to have this over with. A lot of work is involved in preparing for a wedding.

The day before the wedding, daughter Verena and I traveled the two hours to Berne, Indiana, to help prepare food for the wedding. The group of us who helped made the Nothings, baked 80 pies, peeled potatoes, and chopped a lot of vegetables such as celery, carrots, onions, cauliflower, broccoli and radishes. This makes it easier to prepare salads, dressing, etc. On the day of the wedding, carrot salad was also prepared in serving bowls.

My husband, Joe, and sons Benjamin, Joseph and Kevin cleared out one of our gardens and hauled manure on it. It is now ready to till, and we will plant a cover crop. In the other garden we still have tomatoes, but otherwise I think everything is done for the season. We had a nice crop of cabbage this year, but our potatoes didn’t do so well.

Lovina’s cabbages did well this year. These heads were recently harvested from her garden.
Lovina’s cabbages did well this year. These heads were recently harvested from her garden.

The boys and daughter Lovina built a campout area by the big tree in the middle of our cornfield earlier this summer when the corn was short. They had a path through the corn to their camp. If I called for them, they could hear me. Sometimes they would go back there to read. Since it won’t be too long before the corn is harvested, they decided to take down their “camp” for the winter.

 

Lovina’s children made this campout area in their cornfield this summer.
Lovina’s children made this campout area in their cornfield this summer.

God’s blessings to all!

 

Wedding Dressing

  •  5 eggs
  • ¾ cup powdered chicken soup base
  • 1½ cups hot water
  • 18 slices bread, cubed
  • 1 cup chicken, cut up
  • 1½ cups onions, chopped
  • 1½ cups celery, chopped
  • 1 cup carrots, shredded
  • ½ cup peas
  • 3¾ cups water
  • 1 teaspoon black pepper
  • ½ cup chicken fat or butter

Beat eggs. Dissolve chicken soup base in hot water. (I buy powdered chicken soup base in bulk, but you can substitute 3 or 4 chicken bouillon cubes.) Add this mixture, along with remaining ingredients, to eggs and mix well. Pour into a greased 9×13-inch pan. Bake at 375° for one hour or until well set.

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. Formerly writing as The Amish Cook, Eicher inherited that column from her mother, Elizabeth Coblentz, who wrote from 1991 to 2002. 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.

Busy butchering day proves a blessing

Today is our youngest child Kevin’s ninth birthday. Has it really been that long? It was also the first day of school, so he was a tired little boy tonight. Daughter Verena baked a horseshoe-shaped cake for him today since I wasn’t home all day. He requested a horseshoe cake and wanted chocolate cake.

Lovina's youngest child, Kevin, turned 9 this week, and his older sister made him this horseshoe cake.
Lovina’s youngest child turned nine this week, and his older sister made him this horseshoe cake.

Foremost on our minds is the sad news that Uncle Andy Coblentz, 81, passed away last night. He was the brother right after my dad in age. Dad would be 83 if he were still here. We are glad we were able to see Uncle Andy and Aunt Caroline at the reunion in July. Our sympathy goes to Aunt Caroline and cousins Andrea, Lori, and David, and also to all the grandchildren and great grandchildren. Our plans are to attend the funeral on Friday, which is over three hours from here. I’m sure Andy will be missed by many. May God be with them as they mourn for such a great man. Only God can bring us comfort in times like this.

On Labor Day we had a very busy day. A few of the girls washed the laundry while the rest of us butchered 51 chickens. In four hours we had the chickens all cut up. We soaked the meat in ice water to cool off before bagging it for the freezer. These chickens were broilers, which one can eat fresh or freeze. They were six weeks old and weighed around three and a half to five pounds. We had over 180 pounds of meat total. What a blessing to be able to put it all in the freezer for later use. We appreciated the help of Timothy and Mose, which made everything go faster. We had an assembly line, with one guy chopping off the heads of the chickens and a few people plucking the feathers after they were dipped in scalding water. Then they were gutted, cleaned and cut up into pieces. The gizzards and hearts were also saved to clean. The wings were bagged separately to be grilled for hot wings. After butchering chickens, none of us are ready for a meal of chicken for a while!

Sunday evening we had supper with sisters Verena and Susan, as brother Albert, Sarah Irene, and family were there. Albert’s married sons, Joe and Albert Jr., and their families were also there. Jacob and Emma’s children were also there, but Jacob and Emma couldn’t attend as Jacob wasn’t feeling good. We were served a good supper of barbecued chicken and all the trimmings.

My husband, Joe, doesn’t have work this week. Today Joe and I and sisters Verena and Susan traveled to Berne, Indiana. We spent most of the day at sister Liz’s house, helping her clean for the upcoming wedding of their oldest daughter, Elizabeth. Sister Leah was also there. Sister Emma has church services at her house on Sunday, so she wasn’t able to go. It was enjoyable to work together again, but we missed Emma. Tomorrow I will go help Emma with preparations for church services.

And like I don’t have enough to do, the peaches I ordered came today. Life gets too busy at times! Let us always take time for God. How easy it is to neglect God when we get busy.

Joseph, who had two surgeries recently, seems to keep gaining strength every day. We are so happy for that.

It is already 10:30 p.m. Everyone has gone to bed. I need to join them, but I knew I needed to write this column. Try this chicken biscuit stew sometime.

Wishing you all God’s richest blessings!

Chicken Biscuit Stew

  •  ¼ cup margarine or butter
  • ⅓ cup flour
  • ½ teaspoon salt
  • dash of pepper
  • ¾ cup milk
  • 1 cup potatoes
  • 1 cup carrots
  • 1 cup peas
  • 1⅓ cup chicken broth
  • 2 cups cooked chicken
  • ⅓ cup onions
  • biscuits

Melt butter and add flour, salt and pepper. Add milk to form a white sauce, stirring until thick. In a separate pan, boil potatoes, carrots and peas; drain. Add to white sauce and then add broth, chicken and onions. Put into 9×13 pan and top with unbaked biscuits. (You can use storebought biscuits in a tube or your own favorite biscuit recipe.) Bake at 375° for 20–25 minutes.

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. Formerly writing as The Amish Cook, Eicher inherited that column from her mother, Elizabeth Coblentz, who wrote from 1991 to 2002. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at Editor@LovinasAmishKitchen.com.

Wedding prep and washer breakdown: all in a week’s work

All is quiet here at the Eicher household. Everyone has retired for the evening. I will be glad to join them, but I can’t neglect the duty of getting this column ready for the mail tomorrow. I will leave early to go help bake pies at brother Albert’s house.

Albert and Sarah Irene’s daughter, Irene, is getting married to Levi Raber on Wednesday. I will be a cook at the wedding, so some of us go to help prepare whatever needs to be done and bake pies. I still need to sew my cape and apron for the wedding. I finished my dress. Daughter Elizabeth and her friend, Timothy, are table waiters and Elizabeth has to wear the color berry. She has her outfit all sewn. It’s such a help to me that she can cut out and sew her own dress, cape, and apron.

On July 31 another of my nieces is getting married. Brother Amos’s daughter Marlene is getting married to Chris Troyer. This wedding will be in Berne, Indiana.

I was asked to be a cook, and Elizabeth and Timothy are table waiters again. Elizabeth will have to wear a periwinkle-colored dress for this wedding. Marlene chose the same dark blue color for the cooks as Irene did. That will make less sewing for me.

We were invited back to the place where church was held at today for supper. We decided to just stay home. It was a relaxing evening with all the family home and Timothy and Mose were here as well. Joe and our three sons, Timothy, and Mose played a few games of croquet. The girls aren’t very fond of playing that game so all five daughters went for a walk.

For supper, I made an Italian sausage and potato casserole, and also a garden salad with fresh lettuce from our garden. I will share the casserole recipe at the end of my column. Sisters Verena and Susan shared this recipe with me that a friend had given to them. I like trying something different, and it was a winner in the family as most of it was eaten up. There was just enough for Joe’s lunch for tomorrow at work.

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Fresh veggies from the Eicher family garden.

The girls did the chores for sisters Verena and Susan from Wednesday to Saturday. They went on a sight-seeing tour to Niagara Falls with a busload of their friends. There were 42 girls in all on the bus. It sounds like they had a nice trip.

On Friday while we were washing the laundry the wringer stopped working. We have a spare wringer when something like this happens, and guess what—the last time my wringer broke we laid it aside, never taking time to take it to be fixed. So there we were without a wringer and halfway through the washing of our clothes. Luckily, I have a spinner to help spin water out of the clothes but it was still a chore to wring all those clothes out by hand.

Sisters Verena and Susan do not have to work tomorrow and said the girls could bring the clothes over to wash at their house. Since I’m leaving they might just do that. I’m not sure how quickly our washing machine will be in working order again. We had to take the washing machine to get it checked out as well, as Joe thinks it could be the gears in there instead of the wringer.

We were excited to hear that we are uncle and aunt again. Joe’s brother, Benjamin, and Miriam from Sugarcreek, Ohio, were blessed with a little girl, Victoria Joy, recently. We look forward to meeting her.

Blessings to all!

Italian Sausage and Potato Casserole

  • 5 sliced potatoes
  • 1 large onion (chopped)
  • 1 large green pepper (chopped)
  • 2 pounds Italian sausage
  • 1/2 cup olive oil
  • Salt, pepper, and oregano to taste

Mix sliced potatoes, onion, green pepper, and seasonings with olive oil. Bake in a 9 x 13 pan, covered, for one half hour at 350°. Remove from oven and drain, if necessary. Cut sausage in pieces and add to potato mixture. Continue cooking for one hour or until sausage is done.

 

Camping offers delights of food and family

My husband, Joe, returned to his job at the RV factory after being on vacation for a little over a week. Daughters Elizabeth, 20, and Susan, 18, are home a few more days before they will return to their jobs at the RV factory where they work.

Lovina's three youngest children got creative and took a water hose to write these words on the side of their barn.
Lovina’s three youngest children got creative and took a water hose to write this message on the side of their barn.

We had an enjoyable vacation, but it went way too fast. A lot of fishing was done, but we also accomplished a lot of work. Joe and sons Benjamin, 14, and Joseph, 11, put a new metal roof on the back of our barn. The roof had been leaking. It’s where we keep the chickens and calves, so it will sure be a lot better to not have a leak in the roof.

We put up almost 800 bales of hay in our barn over this past week. Hay is still expensive, and farmers are having a hard time getting their hay in between the rains. The rains are helping things grow and gardens are doing well.

During the camping trip, the Eicher family put the tripod and kettle that the children recently gave to their father to good use.
During the camping trip, the Eicher family put the tripod and kettle, which the children recently gave to their father, to good use.

One evening we went camping with my sister Emma and her husband, Jacob, and their family and my sisters Verena and Susan. We cooked supper out on the open fire with Joe’s new tripod and kettle. We deep-fried fish and had lot of food, with everyone bringing something. The children loved sleeping in tents. We cooked breakfast outside on the fire. Our menu was sausage gravy, scrambled eggs, fried potatoes, sliced Swiss and Colby cheese, hot peppers, sliced tomatoes, watermelon, muskmelon, caramel cake, pudding, coffee, milk and orange juice.

Today we are washing laundry, and it turned out to be a beautiful day for drying clothes. We had a thunderstorm during the night and some more rain.

Son Benjamin is helping Susan’s friend Mose at his sawmill for a couple days. It seems quiet without Benjamin home. He does so many jobs for me when Joe is working.

Joseph, Lovina and Kevin are cleaning out the chicken coop, which is always a stinky job. But it has to be done. They are also cleaning out another area for our four new pigs, which will come today. We will raise them for meat this winter.

If it’s the Lord’s will we will have beef, pork and chicken to fill our canning jars and freezers for another year once it turns cold again. How thankful we are for having plenty to eat. It isn’t like that everywhere, and we pray that God will provide for the ones less fortunate as well. We need to thank God for our many blessings daily!

How thankful we are for having plenty to eat. We pray that God will provide for the ones less fortunate as well.

The rest of our week will be spent sewing for niece Irene’s wedding next week. I will help prepare for the wedding on Monday and be a cook at the wedding on Wednesday. Daughter Elizabeth and her friend Timothy will be tablewaiters at the wedding. Tablewaiters are friends and cousins who are chosen by the bride and the groom to serve food to wedding guests seated at the tables.

I’ll share the recipe for batter that I use to deep-fry fish. We also use this for onion rings, zucchini, and other vegetables.

Batter for Deep-Fat Frying

½ cup milk
1 egg
¾ cup flour
½ teaspoon salt (or seasoning of your choice)

Mix together all ingredients and stir until lumps are smooth. Dip fish filets or sliced vegetables in the batter. Drop in hot oil in a deep frying pan or Dutch oven and fry until golden brown.