Tag Archives: amish

Saturday’s butchering fills freezers for another year

We butchered three hogs on Saturday. One of the hogs we butchered is for Timothy and Elizabeth. We raised an extra one to give to them.

This week the Eichers made pon hoss, a fried dish made from leftover hog meat.
This week the Eichers made pon hoss, a fried dish made from leftover hog meat.

We had plenty of good help, which made the workload lighter for everyone. The meat was cooked off the bones and used to make pon hoss, a fried dish made from leftover hog meat. We had enough to make 12 gallons of pork broth into pon hoss. The lard was rendered, making around 18 to 20 gallons of lard. The sausage was put through the grinder and seasoned with different kinds of seasonings. Then everything was packaged and put in the freezers. We still want to make summer sausage, using venison sausage and pork sausage. We add the pork sausage so it doesn’t get so dry.

We made a breakfast casserole on Friday evening so it was easy to put in the oven on Saturday morning. The men and boys started with the butchering at 4:00 a.m. All three hogs were really big—we guessed roughly around 500 pounds each. After the men had the hogs dressed, they all came in to eat breakfast.

The Eichers and their butchering helpers enjoyed a lunch of pork tenderloin on Saturday.
The Eichers and their butchering helpers enjoyed a lunch of pork tenderloin on Saturday.

Our noon meal was a little later. On the menu: fried pork tenderloin, mashed potatoes, gravy, chicken noodles, dressing, corn, hot peppers, lettuce salad, pasta salad, cheese, homemade bread, butter, strawberry jam, banana cake, brownies, chocolate chip bars, hoho cake, and ice cream.

It was a long hard day, but I am so glad to have the freezers filled for another year. And the boys are glad to have fewer chores out in the barn.

Timothy is still on crutches and off work yet. His foot seems to be in the healing process and he doesn’t have too much pain if he stays off his feet.

Last night son Joseph, 13, hurt his knee and leg. He was pumping air into a cold basketball and it blew up, knocking him back. His knee and leg are all bruised, and he can’t put weight on his leg. We have an appointment at the doctor this afternoon. Sure hope it’s not broken, but we will need to get an X-ray to determine that. Joseph learned a lesson: don’t pump up a cold basketball. Luckily it didn’t hit his head. I heard it blow up from the house and thought it was a gun being shot off.

Schools in the area are closed today, as we were dumped on with around eight to ten inches of snow. This was a good thing for Joseph, since he couldn’t have gone anyway. Daughter Susan, 20, is off from the factory until Tuesday. I am glad for her help. Son Benjamin, 16, is also home from work today as his driver didn’t want to drive in this snow. He has been busy all morning, shoveling out walks and the driveway. The snow is really heavy, so he’s going to be glad for a rest when he’s done.

We are doing the chores for my sisters Susan and Verena. They will be gone for ten days, staying with some friends in Ellenton, Florida, not too far from Sarasota. They picked a good week to be in Florida!

Recently our friends Jim and Ruth and their friend Sue invited our family, Jacob and Emma and family, and sisters Verena and Susan over to Jim and Ruth’s cottage by the lake. Ruth and Sue showed us all how to do CPR. Everyone had a chance to try it with the equipment Ruth had. We appreciated the time they took to show us and also for treating us to pizza and snacks. With all our horses and buggies, Jim and Ruth had to tie a rope from one tree to another to have room to tie all our horses. It is so good for everyone to know

how to do CPR. We also appreciated one of the local EMTs, who joined us and showed us more things to do in an emergency situation.

This week I’ll share a recipe for pork chops. God bless everyone! Stay healthy!

Glazed Pork Chops

6 pork chops
2/3 cup brown sugar
1 teaspoon paprika
1 teaspoon sage
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon water

Place chops in a shallow baking dish or cake pan. Do not stack or overlap chops. Make a paste from the rest of the ingredients and spread over chops. Bake uncovered in a 250-degree oven for one hour, then 15 minutes at 350 degrees. Turn chops once after baking 45 minutes and spoon some of the mixture in the bottom of the pan over each chop.

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.

Aggravation–the game, earache, sinus infection, and friends in a tragic accident

It is 7 a.m. Joseph, 13, Lovina, 11, and Kevin, 10, just left for school. It sounds very windy outside, but the temperature isn’t that cold, 58 degrees.

Son Benjamin, 16, is outside doing the morning chores. He doesn’t have work today. Mose is putting a new motor in his saw if I understood right. The motor came from Wisconsin so it’s all taking time to get repaired. Benjamin has been enjoying hunting on some days.

Opening day for shotgun season was on Sunday. Mose bought daughter Susan, 19, a gun and they went hunting on Monday. Susan didn’t get anything.

This week I have been sewing work pants for son Benjamin. I want to cut out some dress pants for him yet.

On Sunday my sisters Verena and Susan, our daughter Elizabeth and her husband Timothy, and Jacob and Emma’s three sons Jacob Jr., Benjamin, and Steven were here for dinner. Jacob and Emma went to church in a neighboring district and came over in the afternoon. The family enjoyed the game Aggravation which can get pretty loud when the game is almost over. Jacob Jr. makes the Aggravation boards. On one side four people can play and on the other side six people can play. The board is big and fits a card table.

Jacob Jr. had his sixteenth birthday on November 17. He has muscular dystrophy. He enjoys making things from wood. It helps give him an income since he doesn’t always have work.

Sunday evening Verena and Benjamin took Jacob Jr. along to the youth singing and supper. Daughters Verena and Loretta have been cleaning windows here the last few days. It’s nice to have them all cleaned before the snow starts flying. We have a lot of windows in our house.

Our church Sunday has changed now as our church divided into two districts. We had around forty families and now only have about twenty families in our district. All together we have around sixty adults and over fifty children in our district. It looks like church services will be held here at our place in January. After the holidays we will need to get busy cleaning. We also need to butcher beef and pork sometime. I would be glad if we could get that done before we do the cleaning, but we will see.

Last week my husband Joe was home every day except Monday. He was on an antibiotic for ear infection from the doctor at work. His ear kept getting worse so he went to the local walk-in clinic when our family doctor couldn’t see him. The clinic doctor gave him another antibiotic and medicated ear drops. His temperature was around 102 to 103 degrees most of the week. He felt a little better by this past Monday and went back to work again. But then he came home that evening with his ear throbbing again. Finally our family doctor was able to work him in that evening. He gave Joe a five-day antibiotic and said he has fluid behind the ears from a sinus infection. We are hoping the five-day antibiotic will cure it as he’s been pretty miserable with this pain. It makes his whole head hurt. It he doesn’t get relief from this, the doctor wants him to come back. This has interrupted Joe’s deer hunting too. I will be glad once he’s free from all the pain that ear has given him.

We are praying for a complete recovery of Suzanne (a friend of Verena and Loretta). She was in a bad accident in South Africa while on a mission trip from her church. She is in critical condition and two of her friends died from the accident. May God guide the families through this tragic time! Our sympathy to the families of the deceased. Suzanne is in a hospital in South Africa.

God’s blessings to all. Here is a different kind of dessert using pumpkin.

OreoPumpkinCheesecakeOreo Pumpkin Cheesecake

24–30 crushed Oreo cookies
1 stick butter, melted
1/4 cup sugar
1 8-ounce cream cheese, softened
2 cups heavy cream
2 1/2 cups milk
3 small packages instant vanilla pudding
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 8-ounce whipped topping

Mix Oreo crumbs and melted butter. Press into a 9×13 inch baking pan. Beat cream cheese and sugar until light and fluffy. Slowly add in heavy cream and beat until stiff peaks form. In another bowl beat milk, pudding mix, pumpkin, and spice until well mixed and thick. Layer cream cheese mixture and then pumpkin mixture on Oreo crust. Top with whipped topping. Serve cold.

 

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.

 

 

Contact: DorothyH@MennoMedia.org; 540-980-2438

 

DIY on the farm: Make fresh noodles and avoid naming your next dinner

April! Signs of spring are everywhere! The early spring flowers are coming through. Also, rhubarb and horseradish are pushing through the soil.

My husband, Joe, planted some radishes, peas and sweet corn this week. Time will tell if they will grow. We had rain yesterday and this forenoon. We have been getting some of the yard raked between rains. It looks like it’s turning nicer now.

The schoolchildren are enjoying their week off. Yesterday we made noodles and cheese. I tried a different noodle recipe from the one I usually use. The noodles turned out really nice. We’ll have some tonight for supper. I was clear out of noodles, so it was time to make more. I would like to make a few more batches to store for the weeks ahead. We like beef and noodles or chicken and noodles, so they don’t last long around here.

Lovina made fresh noodles last week; see the end of the column for the recipe.
Lovina made fresh noodles last week; see the end of the column for the recipe.

Joe, Elizabeth, Susan, Verena and Benjamin are all working today. If the children weren’t home on spring break, I would be the only one home. Verena is enjoying the work she does. She does some office work and helps a lady with organic gardening. They will sell produce, among other items, at flea markets this summer.

On Good Friday Joe and I and some of the children attended the wedding of Benjamin and Elizabeth. We enjoyed getting to visit with aunts, uncles, cousins and friends. We arrived back home around 5:30 p.m.

Colorful Easter eggs on the Eichers' kitchen table.
Colorful Easter eggs on the Eichers’ kitchen table.

We received several more wedding invitations. Congratulations to nephew John and Arlene! They chose May 29 for their special day. Our neighbor boy Joe and his special friend, Susie, were published in our church on Sunday for a June 4 wedding. Congratulations to them as well! I have been asked to be a cook at both weddings.

We have three little pigs here now. We have extra milk from our cow, Bessie, to help feed them. Son Kevin, 9, wondered if he could give the pigs names. I told him it would be better to not make friends with them as they will be our meat next winter.

Lovina's son Kevin suggested naming their little pigs. His mother suggested otherwise.
Lovina’s son Kevin suggested naming their little pigs. His mother suggested otherwise.

I still remember when I was a little girl and my parents butchered one of our favorite old milk cows named Whitey. We had a hard time thinking about her being the beef we were eating. After that, Dad never butchered the milk cows. He would raise other beef for that. An older cow doesn’t make good steaks like a younger steer does.

This week, I’ll share the noodle recipe with readers. God bless you!

Noodles

2 cups egg yolks, beaten
1 1/2 cup boiling water
9 cups flour

Beat egg yolks, add boiling water and beat quickly until foamy. Pour into flour. Stir until most of the flour is mixed in. Put a lid on the bowl and let stand 10–15 minutes. Put dough on floured table and roll out. Cut into squares and put through noodle maker or cut by hand.

Either cook noodles right away or dry for future use. To dry, lay out and turn daily for a week, then store in an airtight container. After drying, the noodles can be frozen.

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.

Happy preparations for Thursday wedding include homemade angel food cake

We had a lot of fog this morning. The schools had a two-hour delay because of the fog. This made for some happy children!

It has been a lot warmer this week with the temperature almost reaching 50 degrees on Monday. Sure gives a person spring fever. I am hoping it will be nice and warm for Alvin and Susanna’s wedding tomorrow.

I went to help prepare for the wedding on Monday at the bride’s home. Daughters Elizabeth and Susan didn’t have to work so they helped Verena with the laundry. They hung some of it outside and it dried really well. I was glad the laundry was done when I came home.

Other women were at the bride’s home too, helping prepare for the wedding. Women made pie crusts and crushed corn flakes to mix with ranch seasoning to coat the chicken for the wedding meals. We smashed and prepared two five-gallon-sized buckets of crushed corn flakes. Then I helped make angel food cakes. All the ladies brought in something for lunch which makes it so much easier on the bride’s mother. I took macaroni salad. There was so much left over I sent it with one of the ladies to the visitation for a man from our community. He passed away on Saturday evening and has lots of relatives in this community.

Lovina and daughters have been busy sewing new outfits for the wedding where they helped as cooks or servers.
Lovina and daughters have been busy sewing new outfits for the wedding where they helped as cooks or servers.

Yesterday I spent part of the day sewing on my dress for the wedding. The cooks have to wear a plum-colored dress. Mose and Susan are witnesses and Susan has to wear a purple dress with a white cape and apron. Timothy and Elizabeth are table waiters and Elizabeth will wear a different shade of purple for her dress, cape, and apron. The boys have to wear black pants and vests with white shirts. My job at the wedding will be to help prepare the chicken. It will all be baked for both meals.

The sun is shining brightly now and the fog has faded. I still need to finish sewing my cape for tomorrow, so that’s next on my list. Our snow is disappearing fast and the ground is getting really soft. We need some sidewalks from the ramp to the driveway. Hopefully the sun will help dry out the ground. The melting snow needs somewhere to go.

The Eicher family’s new cow, Bessie, eagerly provided the cream for the butter.
The Eicher family’s new cow, Bessie, eagerly provided the cream for the butter.

The children have been helping make butter from our cow Bessie’s cream that we get from her milk. I am hoping to get a butter churn or an easier way to make butter than shaking it in a jar. It is nice to not have to buy butter and milk now. Our children like the taste of homemade butter so we will be making lots more. Everyone takes turns shaking the jars and we soon have a lump of butter formed.

Butter
Lovina and her family make butter from the milk they get from their cow, Bessie.

 

We also have our own chickens so we have eggs and can make noodles from those.

This week I will share the recipe of the angel food cakes we made for the wedding tomorrow. After helping to make so many, I memorized the recipe.

Angel Food Cake (White)

Beat until foamy:
2 cups egg whites

Add:
1 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon almond flavoring

Beat in until stiff peaks form:
1 cup of white sugar, sifted

Sift together and fold in gradually:
1 cup pastry or cake flour
1 cup powdered sugar

Pour into angel food cake pan. Bake at 350 degrees for 45 minutes or until cake feels springy.

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.

Ham and bean soup warms on frosty midwinter days

The temperature has dropped down to the teens this morning. It sounds windy outside.

Today is Thursday so it’s laundry day again. We usually wash laundry on Mondays and Thursdays. Usually by the next morning the clothes are dry on the lines in the basement. Oh, how nice when spring weather comes and we can wash clothes, dry them outside, and have them folded in one day.

Daughter Loretta came home from school sick on Monday forenoon. She hasn’t been able to go back yet. I called the doctor and he thinks it is probably the flu.

Tomorrow and Monday there isn’t any school, as it’s midwinter break. My plans are to take Joseph to the dentist to get a small cavity filled and to get some groceries.

Sons Benjamin, 15, and Joseph, 12, went over to Timothy’s house two nights this week to help him with his work. They really enjoy spending time helping him.

Son Kevin, 9, usually takes care of our chickens. He has been bringing in around 40 eggs every day from the new chickens we raised this fall. Kevin still has his run-ins with the mean rooster.

Last Saturday my husband, Joe, and sons helped Jacob and Emma dress a beef. With Loretta being sick, I haven’t had time to ask if they need help this week in cutting it up.

Brother Amos is back to work but has still been having dizzy spells. He has seen several doctors, but so far they haven’t really been able to figure out what is causing them. He still works construction work—helping build Menards buildings. They have quite a few hours of traveling to do every day. I hope it’s nothing serious. Amos has always been a hard worker and it’s hard to get him to slow down. He’s ten years older than I am and will be 54 this year.

Daughters Verena, 17, and Loretta, 14, recently attended their friend Grace’s birthday party. They enjoyed the evening with friends and made some new ones.

Joe plans to smoke the summer sausage this coming Saturday. He is hoping it won’t be too cold outside.

We still have lots of snow piled outside. The driveway is cleared off and the roads are dry, which is nice to see.

This week I’ll share a recipe that I tried for ham and bean soup. Not too many in our family like ham and beans, but if you do, I would suggest you try this recipe. I sent some over to Jacob and Emma, and they really liked it.

The Eicher family enjoyed ham and bean soup recently on a cold evening and this week Lovina shares the recipe with readers.
The Eicher family enjoyed ham and bean soup recently on a cold evening and this week Lovina shares the recipe with readers.

Ham and Bean Soup

1 pound dry Great Northern beans
8 cups water
1/2 teaspoon salt
1 ham hock
1 cup carrots, chopped
1/2 stalk celery, chopped
1 cup onion, chopped
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups ham, chopped
1/2 teaspoon black pepper

Rinse beans; bring water to a boil in a large pot. Add salt and beans and remove from heat. Let beans soak in hot water for at least an hour. Then place ham hock, carrots, celery, onion, garlic, mustard, and bay leaves in the pot and return it to high heat. Stir well and bring to a boil. Reduce heat to low and simmer for 60 more minutes. Remove ham hock, cut off meat, and discard bone. Stir in chopped ham and simmer 30 more minutes. Season with black pepper.

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.

Fond memories—and peanut butter cups—grace year’s end

We are almost to the end of 2014. A brand new year lies ahead. What will it have in store for us? If we would know, would we be able to go on? Anything is possible if we let God lead the way and keep our full trust in him.

As I sit here thinking of how my family always spent New Year’s Day, a lot of memories come to my mind. When my maternal grandparents were still living they would have their children, grandchildren and great-grandchildren home for the Christmas gathering. The day would start out early. We would get up early to get the cows milked and have breakfast. We lived very close to my grandparents, so some of the uncles, aunts and cousins would start gathering at our house as soon as breakfast was done.

It would still be very dark outside, and all of us children would be so excited. We would all walk over to my grandparents’ house in the dark, and sometimes we had a lot of snow to trudge through. We lived on a road that wasn’t traveled much back then, so it was an enjoyable walk. My grandparents had eight children and more than 80 grandchildren. Uncle Henry and Aunt Barbara lived in the big house attached to Grandpa and Grandma’s little house. They would set up tables in their dining room and living room to seat all the adults and the older children. The younger ones were fed before everyone else ate.

When we arrived at Grandpa and Grandma’s, all of us would stand outside their door singing the traditional New Year’s Song in German. The New Year’s Song is a song wishing everyone a good year. The English translation is as follows:

’Tis time now to welcome the happy new year,
God grant you to live and enjoy the new year.
Good fortune and blessings to dwell in your home,
God grant you such blessings in this year in your home.
In heaven before the great heavenly throne,
God grant thee reward in that heavenly home.
In closing this year we repeat this one wish,
God grant you on high once that heavenly bliss.

While it was being sung, everyone would go into the house. All of us grandchildren would line up to take our turn to wish Grandpa and Grandma a happy new year and give them a kiss. They would sit in their hickory rocking chairs.

After the noon meal was over and the dishes were all washed, Grandpa and Grandma would pass out gifts to all of us. For the grandchildren it was usually a dish of some kind, or a mug. And we would all get a lunch-sized bag with candy and an orange in it. I remember how my cousins and I would dump all our candy out of our bags and look at it before putting it back in our bags to take home. My mother would mark all the dishes they gave us and what year we got them. When I got married, I had a different dish or mug for every year.

After Grandpa and Grandma died, my parents always had our family Christmas gathering on New Year’s Day. We would all gather there for breakfast and set the tables again for the noon meal.

I will share with you my mother’s recipe for peanut butter cups. She would make these every Christmas season. She would have to hide them from us children as we loved them so much!

I wish all of you God’s richest blessings in the New Year 2015 and always!

Peanut Butter Cups

2 pounds peanut butter
1 pound margarine
3 pounds powdered sugar
melted semi-sweet chocolate

Mix peanut butter and margarine. Then work in powdered sugar until smooth. Shape into balls the size of big marbles. Dip in melted chocolate.

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.

Did your Thanksgiving turkey have a fever?

Oh my! We are already into the last month of 2014. Where did this year go?

Thanksgiving Day has come and gone. Although it’s not the only day that we need to thank God for our blessings, on that day we are especially reminded of all that we are thankful for. My list seems endless—family, friends, church, and so many more. I feel one blessing I should mention is the editors at MennoMedia. They deserve a lot of credit for the fact that this column is still going, as does my good friend Ruth, who has been by my side through good and bad. Trusted friends are rare, and they have been so good to me. Writing the columns isn’t always easy, but knowing you have a firm foundation makes it so much easier.

I also want to thank all of you readers for your words of encouragement. To those of you who send a stamped self-addressed envelope: bear with me, please. A reply will come, but forgive me for not always getting back to you sooner. Last but not least, I want to thank our Heavenly Father for his guidance through our most difficult trials.

We spent our Thanksgiving Day at brother Albert and Sarah Irene’s house. All my siblings were present, as were all the nieces, nephews, families and special friends (except for two nieces and one nephew). The family grows more every year, and although I don’t have a total, I know it’s more than 100 now.

Albert’s family grilled 140 pounds of chicken, plus they fixed two 22-pound turkeys. Needless to say, there were so many leftovers! I won’t begin to mention all the food, but a 14-foot dining table was filled to capacity. When everyone brings food, it adds up. Snacks were served before everyone left.

We four sisters here in Michigan always have a Thanksgiving meal together. This year we all gathered over at Jacob and Emma’s on Sunday. Emma fixed two turkeys stuffed with dressing. Also on the menu were mashed potatoes, gravy, corn, lettuce salad, sliced cheese, homemade bread, butter, jam, summer sausage, veggies and dip, hot peppers, pumpkin roll, pumpkin and peanut butter pies, a variety of Christmas candy and probably more that I can’t remember now. The table was set for 24 people, which is what we total now. After dishes were washed, we played games.

I got a laugh out of daughter Lovina. Sister Emma gave her the meat thermometer to hold in the turkey, to see if it was fully cooked. When someone asked her what she was doing, Lovina replied, “Aunt Emma wants to know if the turkey is running a fever.” We all thought it was funny!

Daughters Elizabeth and Susan are off work this week from the factory due to a cancelled order. We (Elizabeth, Susan, Verena and I) are enjoying our week. We started it out with going Christmas shopping on Monday. We had a nice time and made more memories together. It is hard to believe my three oldest daughters have grown this much.

The Christmas season is upon us. Let us remember: Jesus is the reason for the season!

For this week’s dish, I will share a few short recipes that were served as snacks at Albert’s on Thanksgiving Day.

Fruit Dip

8 ounces cream cheese
1 cup brown sugar
8 ounces whipped cream
1 teaspoon vanilla

Mix together well. Serve with apples or any fruit.

Cheese Ball

2 8-ounce packages cream cheese
1 package dried beef, chopped fine
1 small onion, chopped fine
seasoning of your choice

Mix all ingredients together. Serve with your choice of crackers.

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.

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.
Pizza3
With eight children in the household, it takes more than one pizza to feed to the family of Lovina and Joe Eicher.

Pizza2

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.

October is Lovina’s 12-year column anniversary, with four preschoolers

Another week has already gone by, which makes it time to get this column written. The weeks just fly by. I write my columns in one-subject notebooks which have amounted to quite a few in the years of penning this column. This month 12 years ago is when I wrote my first column. I think that was the hardest column for me to write.

writing
Lovina keeps all of her handwritten columns in spiral notebooks.

Joseph, 12, was my baby at that time. Elizabeth, 20, was eight and in second grade. Susan, 18, was in kindergarten and six years old. Verena was four, Benjamin three, Loretta, two. I remember how hard it was to write the column and keep an eye on the four preschoolers.

Life still seems busy now but I guess just in different ways. The children get older and each has different plans for the weekend sometimes. Last Saturday, Joseph spent the night at a friend’s house in honor of his birthday.

Susan had Mose’s sister’s two little boys here for part of the day Saturday. Loren is four and Jayden, two. Susan gave them pony rides and kept them entertained. Of course Lovina, 10, and Kevin, 9, were glad to help keep them entertained.

Elizabeth’s puppy Izzy was the only one not happy to have them here. She is not used to little children and the boys played too rough for her, so she stayed close by one of the girls.

My husband Joe started the coal stove Saturday, so the house is cozy again. Our coal was delivered for the winter. Joe hooked a [metal] jacket up around the coal stove in the basement to help get more heat up here if we need it. It has a door on the jacket we can open on days we dry laundry in the basement, to keep more heat down there. Verena and I plan to clean the basement today as dust seems to accumulate and things get misplaced. So it’s high time for another cleaning.

Saturday we had a killing frost in most places so the gardens are history for 2014.

We have two more wedding invitations on our refrigerator. Rosanne and Solomon will exchange vows on Nov. 7 and their wedding will be in Decatur, Ind. Then on Nov. 20, Edwin and Rosa Mae will exchange their vows in Rochester, Ind. We hope to attend both weddings. Both grooms are Joe’s cousin Leander’s sons. Joe and Leander had lots of good times growing up together. We wish both couples God’s blessings on their marriage and many happy, healthy years together.

This week I will share an omelet recipe I made for our breakfast on Saturday. I hope you will all like it as much as we did.

OmeletRollCropped
Two yummy breakfast omelet rolls for the Eicher family.

Meat 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 cups meat (chopped bacon, sausage, ham, smokies, etc.)
1 1/2 cups cheddar cheese
1/4 cup onions
1/4 cup green peppers, chopped
2 tablespoons mustard

Preheat oven to 375 degrees. In a bowl, combine cream cheese and milk. Whisk until smooth, then add flour and salt. In another bowl, beat eggs and then add cream cheese mixture. Cut wax or parchment paper to fit jelly roll pan. Pour into jelly roll pan. Bake 30-35 minutes or until puffy and golden. While that is baking, chop meat, vegetables and shred the cheese. When omelet is done, remove from oven and spread with mustard, then layer meat, onions, pepper and cheese. Roll into jelly roll fashion, removing the paper from the omelet as you roll. Serve with salsa or 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 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

Grilling for 60 at family picnic: 12-layer Jell-O salad echoes colorful fall

We have entered the month of October. It’s so hard to believe that autumn is here and the trees are showing their autumn splendor. Our yard is accumulating more leaves every day.

U-pick grape arbor
U-pick grape arbor.

Daughter Verena, 16, and I just came home from town. Verena had a dentist appointment and we picked up some groceries. I decided to quickly write my column before the children come home from school when the house won’t be so quiet.

Tomorrow we plan to go to a “U-pick” to gather grapes. Friday and Saturday will be spent canning grape juice. I have two steamers now so canning the juice should go faster. I’ll be glad when that job is done, and will be even happier to have some grape juice again.

Cooking the grapes to make grape juice.
Cooking the grapes to make grape juice.

Sunday we hosted a dinner for almost 60 people. Some were local families and we also had quite a few out of state visitors. Timothy and Mose (daughters Elizabeth’s and Susan’s special friends) helped my husband Joe grill pork steak and chicken for the noon meal. They had several grills going and started around 9 a.m. We raised the chickens ourselves, and readers will remember when we butchered and froze them a few weeks ago.

Also on the menu besides pork steak and chicken were: mashed potatoes, gravy, dressing, corn, coleslaw, dill pickles, homemade bread, strawberry jam, butter, Jell-O cake, cheesecake, peanut butter and sugar cookies, 12-layer rainbow Jell-O, ice cream, coffee and lemonade. The men also grilled banana and jalapeño peppers with sour cream and seasoning.

It was a very nice, sunny day. The afternoon was spent with some playing croquet, and visiting out on the front porch. It was so nice to enjoy the lovely day outside. I’m sure we won’t have too many more days like that before winter arrives.

Joe and sons Benjamin, 15, Joseph, 12, and Kevin, 9, spent Saturday cleaning out our other garden. They planted winter radishes for a cover crop in the garden.

We still had green tomatoes on our tomato plants. The boys picked them all. A good way to keep the green tomatoes from ripening too fast is to wrap them in newspaper and store in a cool place. I think it gives them a better flavor than if they are just out in the open to ripen.

The sun is shining in through the door and Elizabeth’s puppy, Izzy, lays on the floor where the sun hits it. Like most dogs, she loves to soak the warmth of the sun on these chilly days. That puppy gets so spoiled around here.

For this week’s recipe I’ll share the 12-layer rainbow Jell-O that sister Emma made, from a cookbook that my sisters Verena and Susan put together and are selling now. It is recipes collected from my brothers and sisters, nieces, nephews and their children. They also have pictures throughout the book, including of the house in which we grew up. The recipe for the 12-layer rainbow Jell-O was submitted by Sara Graber, a granddaughter to brother Albert.

Until next week … God bless!

12-Layer Rainbow Jell-O

6 – 3 oz. boxes of cherry, orange, pineapple/lemon, lime, blueberry and grape Jell-O
16 oz. sour cream

Dissolve Jell-O powder for one layer at a time, adding 2 cups hot water for each box of Jell-O. Put 1/2 of dissolved Jell-O and water in a 9x13x4-inch pan. Chill. Save the other half and add 2 to 3 ounces of sour cream. Stir together.

Let first layer harden, then put sour cream and Jell-O mixture over that. Do this alternately with every flavor/color, letting each layer chill, and making 12 layers in all. You will have a beautiful rainbow when finished. Keep cold until served.

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.