Traverse City Record-Eagle

Lovina Eicher: The Amish Cook

September 14, 2008

Amish Cook: Omelette for Sunday breakfast

We had a beautiful day when church services were held here Sunday beginning at 9 a.m. We ended up with a very large attendance due to these being baptismal services. I think there might have been around 275 people. Church lasted for about 2 1/2 hours and afterwards we served a lunch consisting of homemade wheat and white bread, bologna, cheese spread, peanut butter spread, dill and freezer pickles, sliced tomatoes, red beets, strawberry jam, butter, hot peppers, cookies, coffee, and tea. We had five tables set up so we could serve many in one setting. Every table sets about 16 people at once. I also made a big pot of noodles for the little ones to eat. Our services and all the lunch was held in our basement.

In the evening we invited some families to come back for a "haystack supper" -- a layered meal of hamburger, cheese, lettuce, tomatoes, onions, and other garden goodies. Along with that, I also made a fruit mixture of watermelon, muskmelon, and grapes to serve. And for dessert I made chocolate and vanilla cakes, and offered ice cream. It was a long day and we were all ready for bed that night.

The next morning, Labor Day, we went over to Jacob and Emma's to help them with some work. Joe helped on the building they are in the process of putting up and the girls and I assisted Emma in preparing dinner for all the workers. We had a delicious meal of barbecued chicken, mashed potatoes, gravy, corn, tossed salad, tomatoes, cheese, homemade bread and butter and lots of desserts.

By late afternoon the men had the trusses set. Joe helped Jacob again Friday evening and Saturday getting the doors framed in and plywood for the roof. Jacob's plan to have church services in this building which they will have in three weeks and, again, in five weeks. They skipped their turn last time so they will take it twice this round.

Meanwhile, five of our children are back in school now completing their first week. Elizabeth, 14, is here at home now being home-schooled for eighth grade, which will be her final year. Six-year-old Joseph seems tired when he comes home as he goes to full-day kindergarten. Our youngest child, Kevin, had his third birthday, Sept 2. We had cake and ice cream. I put three candles on his cake but he refused to blow out the candles. He acted like he was scared of them but we had plenty of volunteers to blow them out for him.

This is the big week for my editor, Kevin, and his fiancee, Rachel, as they will join hands together as one on September 14. We wish them God's most richest blessings as they start a new life together. Our prayers are that they will have a long and happy married life together.

We had the following oven omelet for our Sunday breakfast. I made sausage gravy to put on top of it, which was very delicious. Joe liked it so I sent the leftovers with him to work today.

Oven Omelette

2 medium onions, diced

2 c. shredded cheese of your choice

1 package of diced dried beef

8 eggs, beaten

1 c. milk

seasoning of your choice to taste

Place a layer of onions, cheese, and beef in a buttered 9x13 pan. Beat eggs, add seasonings and milk and pour over other layers. Bake at 325 degrees or until eggs are set at about 30 minutes. I used green peppers, mushrooms, and bacon in mine also.

For more information about Amish cooking and culture visit www.amishcookonline.com. Lovina's new book, "The Amish Cook at Home," is now available for preordering on Amazon.com.

Lovina Eicher is Old Order Amish. She hand-writes this column from her home in southern Michigan. Anyone with cultural or cooking questions can send them to: Lovina Eicher, The Amish Cook, P.O. Box 2144, Middletown, OH 45042. Read all of her columns online at www.record-eagle.com/amishcook.

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    Oct 6, 2011 7:51 am
  • Thursday, September 29, 2011
  • The Amish Cook: Lots of work for church

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  • Thursday, September 22, 2011
  • The Amish Cook: Busy day turns frantic

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    Sep 22, 2011 7:52 am 1 Photo
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