Tag Archives: The Essential Amish Cookbook: Everyday Recipes from Farm and Pantry.

Can you ever have too much birthday cake?

Yesterday, January 24, was daughter Susan’s twenty-first birthday! My sister Liz also has a birthday on the same day. She turned forty eight. A happy birthday to both!

Friday evening, Mose’s family brought in supper here at Mose and Susan’s. It was a surprise for Susan. They wanted us to join them for supper. On the menu were a variety of homemade pizzas, lettuce, salad, and ice cream cake. Mose will have a birthday on February 5 so this was in honor of both of their birthdays. Mose’s brother Joe and wife Mary came for the event and spent the weekend with Mose and Susan. They live around an hour and fifteen minutes north of here.

Last night Timothy, Elizabeth and baby Abigail, Loretta’s special friend Dustin, and our family had supper over at Mose and Susan’s also in honor of her birthday. That night we had chili soup, banana pepper poppers, hot wings, macaroni salad, sliced cheese, cake, and applesauce. Mose and Susan have had their share of birthday cake.

Saturday Timothy and Elizabeth attended a late Christmas gathering for his family at his sister’s house. They are busy preparing to host church services on Sunday. Joe and I and some of the children assisted them with their work late afternoon and evening. We finished cleaning the basement where church services will be held. After we were done Timothy grilled venison burgers on the grill while we helped Elizabeth with the rest of the meal. We also enjoyed watching daughter Verena give Abigail a bath. Oh what fun to watch her kick in the water! She loves to play with the little rubber ducks in the water. She is growing so fast. She just jabbers away trying to “talk” to us. She has naturally curly hair and after it’s wet her curls are so cute.

Last week Loretta and I helped Susan with some organizing in their quarters in the pole barn. Loretta sewed curtains for some windows. Son Benjamin hung the curtain rods for us. Mose built a shelf for them to store some of their excess belongings. It makes it look a lot more organized and easier to find what they are looking for.

Tonight we made bacon, ham, and cheese omelets for everyone for supper. We told Mose and Susan to come eat with us. We added onions for those who wanted onions in theirs. We have lots of eggs so that makes an easy supper. Timothy and Elizabeth have a few chickens so their eggs are accumulating too. Elizabeth wants to make egg salad for the church lunch. I will make cheese spread for her. We have “dried up” our cow Bessie because she will be calving in March. If you wonder how that’s done, you basically just stop milking her. We first slowed down by skipping a milking every few days and then stopping. It’s different to have to buy milk again.

I will share the cheese spread recipe with you. This recipe will be in my cookbook this spring. I don’t always use the brand name Velveeta cheese. You can buy cheaper brands and it still works.

God bless you!

Homemade Church Cheese Spread
6 pounds Velveeta cheese
1 1/2 cups butter
8 cups cream

Put everything in a big roaster and bake at 150 to 200 degrees stirring every 15 minutes until all is melted. Remove from oven. Cover with plastic wrap to prevent it from getting a crusty top while cooling. The spread is served on a sandwich with or without meat. It is good just spread on bread with some pickles.

 

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.

 

Lovina unveils three recipes from her forthcoming cookbook

In order to take a little time off from writing this column, I’m sharing three recipes from my cookbook coming out in April,
(Herald Press). I, and about half my family, were down with the flu as my deadline for the column approached this week, so this “vacation” comes at a good time. There is a lot of stuff going around and I know many who are sick. It is that time of year. I hope your family is well.

Enjoy trying one or more of these: the first one for caramel corn we enjoy when we have time to play games as a family, such as on New Year’s Eve or Day. The second is for a salad using uncooked frozen peas that might make you think ahead to spring; finally, an easy recipe for BBQ chicken sandwiches using chicken you’ve cooked and cut into pieces.

Photo by Lucas Swartzentruber-Landis

Party or family gathering

QUICK CARAMEL CORN

1 cup butter
2 cups dark brown sugar, packed
½ cup light corn syrup
½ cup molasses
1 teaspoon vanilla extract
½ teaspoon salt
2 teaspoons baking soda
6 quarts popped popcorn

Melt butter in a 4-quart saucepan. Add brown sugar and corn syrup.

Heat to boiling and boil for 3 minutes, stirring frequently. Add the molasses and boil for an additional 2 minutes, continuing to stir frequently.

Remove from heat and add vanilla, salt, and baking soda, stirring briskly.

Pour over popped corn and stir until popcorn is thoroughly coated.

Salad

Photo by Lucas Swartzentruber – Landis

PEA AND CHEESE SALAD

1 (12-ounce) package frozen peas, thawed, or an equivalent amount fresh peas, cooked until just tender
1 cup celery, chopped
2 hard-cooked eggs, chopped
1 cup Colby cheese, cubed
½ cup radishes, sliced
¼ cup green onion, chopped
1 cup mayonnaise
1 tablespoon prepared mustard
2 tablespoons sugar
1 teaspoon seasoned salt

In a medium bowl, combine the peas, celery, eggs, cheese, radishes, and green onion. In a small bowl, stir together the mayonnaise, mustard, sugar, and salt. Pour mayonnaise mixture over the vegetable mixture and mix well.

Refrigerate until ready to serve.

Make sure the peas are well drained or the salad will be watery.

Meat

BBQ CHICKEN SANDWICHES

2 cups celery, diced
1 cup onion, diced
1 cup green bell pepper, diced
1 teaspoon salt
1 teaspoon pepper
4 tablespoons butter
6 cups chicken, cooked and diced
¼ cup brown sugar, packed
2 cups ketchup
2 teaspoons prepared mustard
2 cups water
1 tablespoon Worcestershire sauce
Salt and pepper, to taste

In a Dutch oven or large pan, sauté celery, onion, bell pepper, salt, and pepper in butter until tender, about 5 minutes. Add the remaining ingredients and simmer over low heat for

1 hour, stirring occasionally. Serve on buns.

Makes 15 good-sized sandwiches.

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.

Lovina shares turkey casserole recipe from her forthcoming cookbook

plasticcanvashobbydaughterlovina
Daughter Lovina is enjoying making projects out of plastic mesh and yarn.

Week after week goes by so fast! Christmas is only five weeks away from Sunday.

Yesterday our children didn’t have school due to fog. At first they had a two-hour delay, but cancelled after the fog didn’t lift. We have phones in an out building in this community. The school always leaves us a voice mail if school is delayed or cancelled. This makes it so much easier than it was years ago if there was a delay. When we lived in Indiana we didn’t have a phone on the property. If there was a delay the girls would still get ready and just wait to see if the bus would come. It was always easy for them to entertain themselves but it would have been nice if they could have slept later on those mornings. We could use our neighbor’s phone if they were home but I didn’t want to leave the children alone to go call the school. Days like that always seemed short for me.

Now it is 8:00 a.m. and daughter Elizabeth and granddaughter Abigail just arrived by buggy. Izzy also came along so she stays out of Crystal’s way. Crystal doesn’t let Izzy near her new puppies (see last week’s column). Izzy is nosy and tries to go as close as possible until Crystal chases her to the other end of the house.

Daughter Susan is leaving soon to go to work until 2:00 p.m. She was glad she could hold Abigail a little before she leaves. She will take the buggy and our horse Mighty today. The campgrounds are around five miles from here. She does hire a driver to take her some days but then it gives her less income if she has to pay a driver. This job doesn’t pay nearly as well as the factory did, but then she isn’t as rushed at work either.

Son Joseph, 14, went with son-in-law Mose deer hunting yesterday. His day off of school was enjoyable. They saw an eight-point buck come their way. Then something scared the buck off. Joseph was really hoping to get a shot at it. Maybe next time!

Abigail’s smile just gets sweeter! She is full of smiles today. Elizabeth had her to the doctor last week for her two-month checkup. She weighed 12 pounds 3 ounces and is 23 3/4 inches long.

essentialamishcookbookI am excited about my new cookbook coming out next April. It is called The Essential Amish Cookbook: Everyday Recipes from Farm and Pantry. The publisher, Herald Press, comes up with the title. But my family spent a lot of time helping with this cookbook. This is the first cookbook I published without working with a co-author. I have had lots of great help from family and friends. The recipes were all tested since I often cook without measuring ingredients. This will make it easier for those of you that don’t cook often and need exact measurements.

I’ll share one of the recipes that will be in the book. This recipe will come in handy with leftover turkey after Thanksgiving dinner. It is supposed to be made the day before but if you make it in the morning it will work well also.

We have a nice fall day with the temperature at fifty degrees and sunshine. Looks like the girls will wash laundry today. God bless!

Turkey Casserole (Overnight)

 2 cups cooked turkey, chopped
1/2 cup celery, diced
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
6 slices of bread
1 1/2 cups milk
3 eggs
1 can cream of mushroom soup
1 cup shredded cheddar cheese

In a bowl, combine turkey, celery, green pepper, onion, mayonnaise, salt, and pepper. Cube the bread and place half in a large greased casserole dish or 9×13 inch baking pan. Pour turkey mixture over the top and add remaining bread cubes.

In a bowl, mix milk, eggs, and cream of mushroom soup and pour over top of casserole.

Let stand in refrigerator overnight. Top with cheese and bake uncovered at 350 degrees for one hour.

 

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.