Tag Archives: pon hoss

Winter weather returns amid butchering and painting projects

Winter weather is back! We’ve received around three inches of snow and it’s still snowing. The roads must not be the best as school is cancelled for today! I let son Kevin sleep in, so he doesn’t yet know school is cancelled. He will be happy when he wakes up.

Lovina and family received over three inches of snow after a brief thaw. Photo provided.

Son-in-law Mose had a birthday yesterday, February 5. Mose, Susan, and Jennifer all had the flu so he didn’t have the nicest birthday. We will wash their laundry here for them today, since Susan didn’t feel up to washing clothes this week. In the winter months I like to add a laundry disinfectant to the water to help with germs during the flu season. I really think it helps.

Tuesday the girls and I spent the day at daughter Elizabeth and Tim’s house. We washed a lot of laundry for them and cleaned her house. She was glad to have everything clean again. Daughter Lovina stayed there for the night and came home with Elizabeth and all three children the next morning. Daughter Susan and children couldn’t come as they still had the flu.

Monday the temperature went over 50 degrees so we hung some of our laundry out on the lines to dry. The bedding smelled so fresh when put back on the beds. We also cleaned our windows while the temperature was warmer.

Daughter Verena bought aqua colored paint to have her bedroom painted. So far, this week has been too busy to start with it. The boys did move Verena’s bed into Loretta and Lovina’s bedroom. The dressers will be moved to the middle of her room and covered up. Her bedroom walls are still the same color daughter Elizabeth had when she had that bedroom. It’s a burgundy color and Verena prefers aqua. Elizabeth has been married four and a half years and we still haven’t changed the color. It will brighten up the bedroom.

Saturday, we helped sister Emma and Jacob butcher two hogs. Sister Emma served us all breakfast when we arrived which was a breakfast casserole.

Read in this week’s column about how pon hoss is made (pictured here, sliced and ready to fry). Photo provided.

After the meat was cut up, we rendered the lard and cooked the pork off the bones. The meat from the bones was put through the grinder and then added back to the cooking water. Flour, salt, and black pepper were added to the cooking water making 17 gallons of pon hoss! We added four cups of flour, two tablespoons of salt, and one tablespoon of black pepper to each gallon of juice. The flour is sifted so it doesn’t get chunky, and someone stirs constantly to keep it from sticking to the big kettle while it cooks over an open fire. After the pon hoss is thickened, it is taken off the fire and poured into pans to cool. After it is cooled it can be sliced and fried in a pan until golden on each side. It can be fried longer for a crispier taste if preferred.

The sausage was all ground, seasoned, and packaged for the freezer. Some was processed in quart- and pint-sized jars. We usually season our sausage with brat and ranch seasoning we get at the meat market. It makes a good flavor for sausage patties or sausage gravy. The pork chops, ham, and bacon were also all sliced and packaged for the freezer.

Everything was mostly done by 1:30 or 2:00 p.m. then we had a delicious lunch of mashed potatoes, gravy, pork tenderloin, coleslaw, lettuce salad, cheese, Jello cake, cowboy bars, donuts, cake, and ice cream.

Baby Allison will be six weeks old tomorrow. She has the brightest blue eyes and smiles when you talk to her. So adorable and precious!

Stay healthy during this flu season! God bless!

 

Sausage Delights

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 tablespoons sugar (optional)
1/3 cup shortening
1-pound bulk sausage, fried
1-1 1/2 cup shredded Colby or cheddar cheese
2/3 cup milk
1 egg

Combine dry ingredients and cut in shortening. Add the fried sausage and shredded cheese. Stir in milk and egg and mix well. Drop onto greased pans and bake at 375 degrees until done. Serve plain or with butter or sausage gravy.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, Amish Family Recipes, will be available in April 2020 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.

Meat aplenty: Making pon hoss and cutting up beef

Saturday we left at 6:00 a.m. to go help sister Emma and Jacob butcher three hogs. One of the hogs was for Menno (Menno is a special friend of niece Emma, 19—Emma and Jacob’s daughter). Menno lives alone in the house Timothy (married to our Elizabeth) used to live in before he moved to the bigger place they have now.

My sisters Verena and Susan, Timothy, Elizabeth, Abigail, Mose, Susan, and Dustin (Loretta’s special friend) were all there to help too. Many hands make lighter work and we were mostly done by early afternoon. We made pon hoss from the broth and meat cooked from the pork bones. Flour, salt, and pepper is added to thicken it to make what we call pon hoss. After the pon hoss has firmed up in pans, you can cut it in slices and cover with flour and fry it. Our children love pon hoss fried for breakfast. I must say I do like pon hoss, but I’m always glad when the last of it is fried up. This year we did put a few pans in the freezer. We will see how it tastes after it’s been frozen awhile.

I think people in some areas call pon hoss “scrapple.” But we do not put any pork liver in our pon hoss—only the meat cooked from the bones. My parents would always make liver pudding and use some of the meat from the bones. We don’t make liver pudding because it seems Joe is the only one that cares for it around here.

My husband Joe took our meat slicer along and sliced all the ham, bacon, and pork chops for Jacob’s and Menno. Everything was bagged and put in the freezer. Some of the sausage was canned.

Beef will supply food for the family for many months.

Our big project for this week is to cut up our big beef that’s butchered and hanging out in the pole barn. We are glad the temperature has dropped. The thermometer is at the 30 degree mark and it should chill the beef well. We will start cutting it up tomorrow afternoon and finish Saturday if we don’t get it finished. The pole barn isn’t heated so it makes a nice big cooler for the meat.

Sunday evening Timothy, Elizabeth, Abigail, Mose, Susan, and Dustin were our supper guests. The men and boys played horseshoes outside. They were a gift Tim received at Christmas so he brought the game along. It was a very pleasant, warmer day so they were glad to be outdoors. The girls and I made supper, visited, and took turns spoiling little Abigail. She is growing so fast! She hugs us and holds her lips to our cheek like she’s kissing us. She will be six months old tomorrow already! She weighs fifteen pounds now and is twenty-six inches long. One day when we prayed before we ate, she put her hands together and acted like she was praying too. I will quit for now with stories about Abigail. Every grandma knows these feelings and knows how precious grandchildren are.

I am getting so many letters from readers asking where my new cookbook, The Essential Amish Cookbook: Everyday Recipes from Farm and Pantry can be purchased. I thought I would share in the column where it can be preordered. You can call 800-245-7894 to preorder from the publisher, or if you go online, you can order from Amazon and other stores online. It comes out April 17. I appreciate all the interest in the new cookbook. It was quite an adventure to make my first cookbook without a co-author. I have so many people to acknowledge in the book. Without them I could not have done it! God bless!

Sour Cream Apple Pie

1 cup sour cream
3/4 cup white sugar
1 egg, beaten
1 teaspoon vanilla
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon cinnamon
2 cups tart apples, peeled and sliced or diced
1/2 cup brown sugar
1/2 cup flour
1/4 cup butter or margarine
1 9-inch unbaked pie shell

Beat first 7 ingredients together until smooth and creamy. Stir in apples and pour into pie shell. Bake at 400 degrees for 25 minutes. Combine remaining ingredients, mixing to make crumbs. Remove pie from oven and cover with crumb mixture. Return to oven for 20 minutes, or until crumbs are nicely browned. If necessary, cover crimped edge of crust with foil to prevent over browning.

 

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