A big thank-you to all you readers who came to my book signing at the Nappanee Public Library last Saturday. Thanks for all the kind words and encouragement.
Thank you to my great friend Ruth for furnishing the transportation and always being so helpful in any way she can. Thanks also to my daughters Verena, 21, and Lovina, 15, for attending with me. Their support and help always mean so much.
I want to thank Brittney from the library for hosting the event. Before leaving for home we had a nice fun time with a reader named Jessica, her mother, and her three children. Jessica’s grandmother is battling that dreadful disease dementia, but always finds comfort holding my columns in her hand. May God be with her and her loving family as they go through a heart-breaking trial in life.
Son Kevin, 14, went hunting Saturday with son-in-law Mose as his guide. It was youth season and Kevin shot a doe which provided us with quite a big amount of meat. My husband Joe cut it up and got it ready for the freezer. Last year Kevin also shot a deer during youth season. Mose also was his guide last year. With his disability Kevin appreciates the help from Mose in making it possible for him to hunt. It gives him a happy feeling to be helping with providing food for the table as well.
I want to share the great news of my next cookbook, coming in April 2020. My family and I have worked hard on these recipes and had photographers here for four days taking photos of food. I appreciate their respect in keeping us out of the pictures except for our hands. My friend Ruth also worked hard in getting the cookbook typed for the publisher and helping test recipes or having others help test them. My daughters spent many hours preparing food for this cookbook. The cookbook will be called Amish Family Recipes: A Cookbook across the Generations and published by Herald Press. I am excited to see the finished result and hope you readers will enjoy the many recipes included in this book. I will share a recipe this week from the new cookbook.
Daughter Elizabeth and children Abigail, 3, and T.J., 9 months, and daughter Susan and children Jennifer, 20 months, and baby Ryan, 7-1/2 weeks, came for the day. Fun, fun, fun for this Grandma but I admit I feel tired tonight. It is always so sweet to see the little rays of sunshine. They grow so fast and I want to treasure every moment I can spend with them. As I was hanging out laundry, Abigail trailed behind me asking one question after another. Such sweet innocent children. She loves to say her prayer out loud when we eat. Jennifer also likes to bow her head and pray, peeking up to see if we are seeing what she is doing.
Tuesday is already the wedding day of nephew Marvin and Lori. We have plans to attend. It will be different not to help cook at a family wedding, but they do things differently there than we do in Michigan.
A reader asked several questions about our weddings. They wondered if the cost of our weddings is high. I would think the highest cost is the food and the rented wedding cook wagons and cooler. Our clothes are all sewn at home so the cost of that isn’t as much, and we have weddings at our homes so there’s no cost for that. All our help is free too, although we do buy small gifts of appreciation for the cooks, table waiters, etc. These gifts are tools, Tupperware, towels, dishes, kitchen items, bedding or just anything useful. More questions will be answered in future columns, but space is limited for now.
God bless all of you!
3 tablespoons cornstarch
1 1/4 cups sugar
1/4 cup lemon juice
1 tablespoon grated lemon rind
3 eggs (separated)
1 1/2 cups boiling water
6 tablespoons sugar
1 regular 9-inch pie shell, baked
In a medium saucepan, combine cornstarch, 1-1/4 cups sugar, lemon juice, and lemon rind. Separate eggs from yolks, then beat yolks and add to cornstarch mixture. Slowly stir in boiling water. Over medium heat, bring mixture to boiling and cook on slow boil for 4 minutes, stirring constantly. Pour into pie shell.
Separately beat eggs whites until stiff but not dry. Beat in 6 tablespoons sugar, one tablespoon at a time. Spread the meringue over top of pie, spreading to the edge to seal in the filling.
Bake in 425-degree oven for 4 to 5 minutes or until meringue is browned. Cool on rack away from draft. Keep refrigerated until ready to serve.
Recipe is from Lovina Eicher’s forthcoming cookbook, Amish Family Recipes: A Cookbook across the Generations, and can be preordered from Amazon or wherever books are sold.
Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 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 email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.