Tag Archives: Amish wedding

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.

Memories of loved ones flavor the week

It’s a little after 7:00 a.m. As I look out toward the east, it looks like it will be a beautiful day. The red glow of the sun is beaming over the trees. What a sight to behold. And only our Master Artist can create such wonderful art.

The four youngest children left a few minutes ago for school. My husband, Joe, daughters Elizabeth and Susan, and son Benjamin are all at work. Daughter Verena and I are alone now through the day. I am so glad for Verena’s help with laundry, gardening, cooking, and cleaning—and the list goes on. Seems like it doesn’t take long for laundry to accumulate with ten people in the family!

Today is September 17—a day that brings sad memories of the passing of my dear mother, Elizabeth Coblentz. It has now been twelve years since she so suddenly left us. Memories—that is all we have left now. She was a great mother and will remain in our hearts forever! How often I would love to talk to her and share the joys and sorrows of my family with her. God has a reason for everything, so let me leave it in His hands.

I can only imagine the busy week sister Liz is having. Her oldest daughter’s wedding is this Friday. Daughter Verena and I will travel on Thursday, with some of our relatives, to help bake pies and help with whatever has to be done for the wedding. We leave at 4:30 a.m. on Thursday. We will travel the two hours back home again Thursday evening, and then our whole family will start out at 5:00 a.m. on Friday morning for the wedding. Timothy and Mose, friends of Elizabeth and Susan, will also be going with us.

Elizabeth and Timothy and Verena’s clothes are all sewn and ready for the wedding. I still need to sew my cape and apron today. My dress is finished, so it won’t take too long.

Lovina has spent a lot of hours sewing special clothing to wear at her niece's wedding.
Lovina has spent a lot of hours sewing special clothing to wear at her niece’s wedding.

Verena will bake 100 cookies to take along for the wedding. We thought that would be a way of helping sister Liz. Wish we lived closer so that we could help her more with the wedding preparations.

God has a reason for everything, so let me leave it in His hands.

Our thoughts and prayers are with teacher Barbara Kay, 20, and her family. Barbara Kay was in an accident not too far from here, along with some other Amish teachers traveling to Indiana to teach school. Barbara Kay was hurt the worst, and doctors think she will be paralyzed. God is above all and can perform miracles. His will is what we need to pray. I think this was Barbara’s first year of teaching school. The Amish van driver, Joe, was also hurt and had a hospital stay. May God comfort all of those that were involved in the accident. The community is having a bake sale to help with hospital expenses for Barbara Kay. Let us all pray that God will give her strength to go on. How suddenly our lives can be changed.

Timothy’s brother Alvin, Rhoda, and family took brunch in to brother-in-law Jacob, sister Emma, and family on Sunday forenoon. They invited us to come also. This was in memory of Marilyn, Jacob and Emma’s youngest child; she would have been five years old on Sunday. Marilyn died at the sweet, innocent age of eight-and-one-half months. She is missed dearly, but God wanted another angel. Alvin and Rhoda’s ten-month-old daughter, Clara, passed away three years ago. The two families can sympathize with each other.

I’m taking this peaches and cream coffee cake along tomorrow to sister Liz’s house. I have one baking in the oven right now, and it smells so good!

This week's recipe is peaches and cream coffee cake. This photo is of a doubled recipe, to feed a group.

This week’s recipe is peaches and cream coffee cake. The photo is of a doubled recipe, to feed a group.

Peaches and Cream Coffee Cake

Batter:

  • ⅔ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ½ cup milk
  • 3 tablespoons melted butter
  • 1 large can sliced peaches or 2½ cups fresh peaches, sweetened with a few tablespoons sugar

Cream Filling:

  • 8 ounces cream cheese, softened
  • ½ cup sugar
  • 3 tablespoons reserved peach juice

Topping:

  • 1 tablespoon sugar
  • ½ teaspoon cinnamon

Mix batter ingredients together for 2 minutes. Pour into a well-greased 8-inch round or square pan. Drain peaches, reserving juice. Arrange peaches over batter. Cream together filling ingredients and spoon over peaches. Mix cinnamon and sugar together. Sprinkle on top and bake at 350° for 30–35 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 LovinasAmishKitchen@MennoMedia.org.

Remembering an uncle and enjoying an autumn haystack meal

Another week has passed, and it is time to get this column on its way.

Last Friday around 8:30 a.m. sisters Verena and Susan; sister Emma and her husband Jacob; and my husband, Joe, and I hired a driver with a minivan to take us to Lafayette, Ind., to Uncle Andy’s funeral. It took us more than three hours of driving time each way. All but two of Dad’s eight siblings made it to the funeral. Dad came from a family of three girls and ten boys, but eight of the boys are left now. It is sad to see the group of siblings get smaller. It was 7:30 p.m. until we made it back home safe and sound.

Baptismal church services were held at Emma and Jacob’s house on Sunday to take in two young souls as members. The services were held in a big pole barn. As baptismal church services are usually bigger in attendance, another bench wagon was borrowed from a neighboring district.

Amish baptism services are larger than normal church services, so extra benches like these are brought on the bench wagon to the house or barn where the special church service will be held.
Amish baptism services are larger than normal church services, so extra benches like these are brought on the bench wagon to the house or barn where the special church service will be held.

There were a lot of people to serve lunch to, but we had plenty of everything. Sixty-four loaves of white and wheat bread were brought in. Also on the menu were bologna, cheese spread, peanut butter spread, freezer pickles, dill pickles, pickled red beets, sliced tomatoes, strawberry jam, butter, coffee, and iced tea. There were also various kinds of cookies, such as sugar, oatmeal, chocolate chip, and chocolate crinkles.

Some of the church families and the youth were invited back for supper and singing. We had a haystack meal. A haystack is a variety of vegetables, toppings, and hamburger with taco seasoning. Sister Emma’s version consisted of layers of crushed Saltine crackers, hamburger, rice, shredded lettuce, diced tomatoes, chopped green peppers and onions, crushed tortilla chips, cheese sauce, and salsa. Dessert was a fresh fruit mixture of watermelon, muskmelon, grapes, and apples, as well as M&M bars, peanut butter swirl bars, Jell-O cake, and ice cream.

Daughters Elizabeth, 20, and Susan, 18, didn’t have work at the factory this week. Elizabeth is sewing her dress, cape, and apron and Timothy’s shirt for niece Elizabeth’s wedding in Berne, Ind., next week. Timothy and Elizabeth will be table waiters at the wedding. Daughter Verena, 16, will also be a table waiter at the wedding. I have her dress suit (the dress, cape, and apron) cut out but still need to sew it. The color they will wear is raspberry. I will help cook and need to wear a burgundy-colored dress suit. I still need to cut them out. It seems the weeks slip by so fast, and the wedding is suddenly closer than you think!

Lovina has been busy sewing dresses for her and her daughters for a family wedding next week. This is the dress her daughter Verena will wear as a “table waiter,” or server, at the wedding meal.
Lovina has been busy sewing dresses for her and her daughters for a family wedding next week. This is the dress her daughter Verena will wear as a “table waiter,” or server, at the wedding meal.

I need to take Joseph to his post-op checkup tomorrow. He still seems to be gaining back his health.

The girls are making bacon, scrambled eggs, and toast for our supper. I should be helping, but wanted to get this column done so I can start sewing early tomorrow morning.

Recently we picked up a lot of potatoes that the potato-picking machine missed from a neighbor’s field. They are not keepers, so we needed to get them used up. We shredded some of the potatoes to put in the freezer so that we can use them in casseroles later. This recipe is another good way to use them up. God’s blessings!

Seasoned Potato Wedges

  •  6 large potatoes, sliced into wedges
  • 1 egg
  • ⅓ cup milk
  • 1½ cups flour
  • 1½ teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon thyme
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • ¼ cup vegetable oil

Beat egg and milk. Combine flour and seasonings. Dip potatoes into egg-and-milk mixture. Dust with flour mixture. Place single layer on a baking sheet. Drizzle with oil. Bake at 450° 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 LovinasAmishKitchen@MennoMedia.org.

Wedding invitations—and soft pretzels—abound

Canning season is in full swing. This past week we canned hot peppers (Serrano), dill pickles and salsa. I have a lot more tomatoes that need to be used, and I still have plenty of tomato juice, so I will make more salsa. What a blessing to be able to fill all those empty jars again.

Last week Lovina canned Serrano peppers, which are up to five times hotter than jalapenos!
Last week Lovina canned Serrano peppers, which are up to five times hotter than jalapenos!

We now have the rest of our little chicks. We had 75 of them for two weeks and now 25 more layers came. We will butcher the 50 butchering chickens in several weeks. The other 50 will be laying hens. Once they start laying eggs we will butcher our old laying hens for chicken broth. That is always a big job!

In our community, which isn’t very big, there are five or six weddings coming up in August and September. So bear with me if I am talking a lot about weddings lately!

We have three wedding invitations on our refrigerator right now. Daughter Elizabeth’s friend Marietta will exchange vows with Enos on August 28. We were surprised to receive an invitation. Elizabeth and Timothy will be tablewaiters at their wedding. It is a little over two weeks away, and Elizabeth still needs to sew her dress for the wedding.

Yesterday Paul and Edna were published to be married on September 24. When a couple is published for marriage, the bishop announces it in front of the church. Until then it is usually kept secret, with only family members and close friends knowing about it. We are invited to this wedding as well. And we have niece Elizabeth and Samuel’s invitation on there for September 19. The youth are usually invited to a 7 p.m. supper at all of these.

It’s hard to believe Marietta will be getting married. It seems like she and Elizabeth were just young school-age girls! They had a lot of fun times together, along with friends Linda and Freda. Many nights when they stayed here for the night, I wondered if they ever slept. Now they all have special friends, and Marietta is getting married. All four girls are 20 years old or will be soon. Life goes on!

Son Joseph, 12, will have surgery this week to have his tonsils and adenoids removed. I hope everything will go okay.

My husband, Joe, is working four-day weeks at the RV factory. This week he will only work three days so he can be at the hospital when Joseph has his surgery. Elizabeth, Susan and Benjamin all left this morning for their jobs. Benjamin is helping Susan’s friend Mose at his saw mill. He enjoys it!

Soft pretzels were the treat at Lovina's house this week, made by daughter Elizabeth.
Soft pretzels, made by daughter Elizabeth, were the treat at Lovina’s house this week.

This week I will share a recipe for soft pretzels. Elizabeth asked her friend LeAnna for the recipe and made them one night. We enjoyed them with hot cheese sauce.

Soft Pretzels

  • 2 cups warm water
  • 2 tablespoons yeast
  • ¼ cup butter
  • ½ cup brown sugar
  • 2 teaspoons salt
  • 1½ cup whole wheat flour
  • 5 cups all-purpose flour
  • Pretzel salt

Dissolve yeast in warm water. Add butter, brown sugar and salt. Mix well. Add wheat flour and mix thoroughly. Add enough all-purpose flour to make a soft, elastic dough (you may not need all of the flour). Knead for 10 minutes and then let rise 30 minutes. Roll pieces into 12–18 long ropes, and twist each into a pretzel shape. Place on well-greased cookie sheet. Bake immediately at 450 degrees for 10–15 minutes or until golden brown. Dip in melted butter and sprinkle with pretzel salt. Makes 12–18 soft pretzels.

Options: You can brush on the melted butter to save on butter. Serve with hot cheese sauce.

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 or at Editor@LovinasAmishKitchen.com.

Amish wedding and Coblentz reunion highlight week

Such a lovely July morning. My wash and wringer machine is working again now, and it would be a great laundry day but we don’t have any hot water. A service man will come out this morning to look at our gas water heater. Hopefully after he gets it going there will still be time to do the laundry. Daughter Lovina, 10, said, “Mom why don’t you heat the water on the stove like Aunt Liz does?” We had just visited Liz in Berne, Ind., and Liz does not have indoor plumbing like we do. Lovina had noticed that when we were there and went to wash her hands at the sink, asking, “What happened to their faucets?” We had to laugh. Lovina was born here in Michigan and never knew how life was when we lived without indoor plumbing in Berne.

Last week was full. On Monday, sister Emma and I went to help bake pies for niece Irene’s wedding. Tuesday the 15th was Joe and my 21st anniversary and also brother Albert’s 50th birthday. Albert has two sons, Albert Jr., 22, and Andrew, 11, that also share his birthday along with a daughter-in-law born that day.

Wednesday was nice and cool for the wedding of Levi Jr.  and Irene. Three hundred pounds of chicken were grilled for the noon meal. Also on the lunch menu: homemade bread, butter, strawberry jam, mashed potatoes, gravy, noodles, dressing, mixed vegetables, lettuce salad, cheese, cheesecake, mixed fruit, along with peach, Bob Andy and peanut butter pies. Candy bars were passed around at the end of each meal for a later snack. The supper menu was the same except there was poor man’s steak instead of chicken, and ice cream.

My job was to help make the gravy. For each meal we made five 8-quart kettles of gravy. All the food was prepared in the wedding wagon. The wedding wagon is powered by generators so we have two sinks with hot and cold running water and seven gas stoves. It is so much easier than how we had to get things around for my wedding. The wedding wagon comes with place settings for 350, tables, and a walk-in cooler. Tables were set up in a big building and 350 were seated at one time to eat.

Saturday we traveled to Berne, to attend the Albert and Verena Coblentz (my late grandparents) reunion. Grandpa and Grandma had 13 children. My Dad and his three sisters have passed away and are greatly missed. There are nine brothers living, and we were happy that all nine were able to attend. Relatives gathered from at least six states: Indiana, Michigan, Mississippi, Wisconsin, Missouri, and Arizona.

We had a silent auction at the reunion. It was fun to see who won the bidding at the end of the afternoon. The last time we attended this reunion was 2004 so it was very good to be in attendance again. Sister Emma had her 41st birthday on Saturday so all the Coblentz’s sang “Happy Birthday” to her. One of the cousins had decorated a nice Swiss-roll cake with “Coblentz Reunion 2014” written on it. There was so much food that I won’t even try to list it. Aunt Frances and Uncle Joe’s house and belongings were sold the same day, which I can imagine was sad for their children. I remember the sad feeling when we had to do that. We attended the auction for a while before heading to the reunion. Cousin Jane and Greg bought the house so it’s nice that it will stay in the family.

photo 13

Yesterday we had dinner at sister Emma and Jacob’s house. In honor of Emma’s birthday we ate pizza, salad, veggies, ice cream, chocolate cake, and strawberry pie.

Try this recipe for zucchini nut muffins. Although my zucchinis aren’t quite ready, we are enjoying some from my sisters Verena’s and Susan’s garden.

IMG_2978
Zucchini nut muffins

Zucchini Nut Muffins

  • 1½ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • 1 cup sugar
  • 2 eggs
  • ½ cup vegetable oil
  • 1 cup unpeeled, shredded zucchini
  • ½ teaspoon vanilla
  • ½ cup chopped nuts

Combine flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside. In another large bowl combine sugar and eggs. Beat for 2 minutes. Gradually add oil and keep beating constantly for 2 minutes. Stir in vanilla, zucchini, and nuts, then fold in dry ingredients just until moistened. Spoon into greased muffin cups two-thirds full. Bake at 375° for 20 minutes or until done.

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 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.

IMG_20140709_182520_785-1
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.