|
|
Examiner
  • An Amish wedding day - it's full of good food

  • Yesterday was the wedding of nephew Noah and Ruby in northern Indiana. They had a big wedding with lots of friends and family attending from various communities in Indiana, Ohio, Michigan, Missouri, New York, Wisconsin, Kentucky, and possibly more states.

    • email print
  • Editor’s Note: this column makes me feel old, how in the world can Elizabeth Eicher be 19 years old already??? People keep telling me that time flies fast once you have children and with the arrival of my first child this September, the thought of time going be even faster has me rattled! What doesn’t have me rattled his recipe here this week, sounds amazing, in fact I made some this morning. It is a delicious bread. Be sure to let it cool completely before you pop it out of the loaf pan and don’t overdose on the blueberries like I did because it makes the bread a little more difficult to cut. But here are some photos, this is a DELICIOUS bread which I will eagerly make again, thanks Lovina for the great recipe!- Kevin Williams
     
     
    Yesterday was the wedding of nephew Noah and Ruby in northern Indiana. They had a big wedding with lots of friends and family attending from various communities in Indiana, Ohio, Michigan, Missouri, New York, Wisconsin, Kentucky, and possibly more states.
    I went to help prepare for the wedding on Saturday. We cut up and cleaned 400 pounds of chicken and baked pecan pies. The rhubarb and blueberry pies were baked on Monday. A total of over 90 pies were baked for the wedding. On Monday, daughter Elizabeth and I finished sewing our wedding dresses for the wedding. It sure was a relief to get those done.
    Their menu for the wedding noon meal was barbecued chicken, mashed potatoes, gravy, noodles, dressing, mixed vegetables, lettuce, salad, cottage cheese salad, sliced cheese, homemade bread, butter and strawberry jam, date pudding, mixed fruit, white angel food cake, with strawberry topping, rhubarb, pecan, and blueberry pies. For the evening meal they added ham, strawberries, and ice cream to the menu. They had 16 couples of a boy and girl paired to serve as table-waiters. Three couples were coffee servers. Daughter Elizabeth and Timothy were table-waiters.
    Each of us cooks were assigned to different jobs. I had to help slice the loaves of bread and cut the cakes. When our job was finished there were always plenty of dishes to wash. We all had a turn to help serve at one of the meals which was filling all the bowls for the table-waiters to pass out. I had to serve potatoes for supper. It was nice to see and visit with a lot of our aunts, uncles, and cousins we don’t often see.
    The remaining part of the week will be spent cleaning everything for church services here again on Sunday. Our house was all cleaned very well before the first services so we will just have to re-clean where needed.
    The boys are weeding the garden now. The weeds sure are starting to take over. We have been having some nice rains which we appreciate even more since the drought last year. The benches are still stacked up in the basement from the last church services. They will just have to be set again Friday or Saturday.
    Page 2 of 2 - Daughter Elizabeth will be 19 on Friday, June 14. How the years have flown by! Sister Emma and Jacob will be married 18 years on Saturday, June 15. Elizabeth was a year old the day before their wedding.
    It is nice to have the children all home from school for the summer. Before we know it the seed corn will be ready to de-tassel.
    Here’s a recipe for you:
     
    Blueberry Banana Bread
    Ingredients
     
    • 2 cups flour
    • 1 /2 teaspoon salt
    • 1 cup sugar
    • 2 tablespoons vanilla
    • 1 cup fresh blueberries
    • 1 teaspoon baking soda
    • 1 /2 cup shortening
    • 2 eggs
    • 2 medium ripe bananas, mashed
    Instructions
    1. In a bowl, combine flour, baking soda, and salt. Add eggs and vanilla. Mix well. Beat in bananas. Gradually add the rest of the ingredients, beating just until combined. Fold in blueberries. Pour into 3 greased loaf pans. Bake at 350 for 30 to 35 minutes.
    2. Editor’s hint: I added an extra egg because the batter seemed a bit crumbly still and I put all the batter into one 10.5 X 6 3 loaf pan. Use three loaf pans only if you are using the tiny ones. I also added a few more blueberries than a cup, but that’s just me.
    Lovina Eicher is Old Order Amish and lives in Michigan. Readers with culinary or cultural questions can write to Lovina at: PO BOX 2144, Middletown, Ohio 45042. © OASIS NEWSfeatures
     

      calendar