In loving memory of Susan
Our hearts are once again mourning the loss of a dear loved one. Sister Susan, age 44, lost her battle and passed away on Jan. 31. Three years ago on the same day, brother Amos died unexpectedly at age 56. Please keep praying for God to give us the strength we need to go on.
Sisters Susan and Verena made a cookbook with recipes from the family members of Ben and Elizabeth Coblentz, my parents. The recipes this week are from their book.
There are a lot of memories we could talk about. When I was a sixth-grader at school, our class was supposed to bring in some kind of food. Then we had to prepare it in front of the class so we could all see how different foods were made. We just had to make enough so the class could all have a taste of what everyone prepared.
So I made a potato salad. I had the potato mixture in one container and then the salad dressing mixture in another. Everything was already cut up and diced; I just had to mix it together then tell the class what and how much was in it.
Mom helped me with the potato salad recipe and also got everything prepared. She was an excellent cook, baker and mother. My sixth-grade teacher said she wanted to taste my potato salad as she said she knows what a good cook Mom is. I still get hungry for Mom’s food. I put the potato salad recipe in the cookbook that Mom had gotten ready for me to take to school that day.
I always like playing games with Dad and Mom. With Dad, I liked to play the game Connect 4 and with Mom, Aggravation! Good old memories — they are gone, but not forgotten.
2 1/2 pounds potatoes, cooked (whole) until tender
6 hard-boiled eggs, chopped
1 cup celery, chopped
1 onion, chopped
1 1/2 cups salad dressing
2 teaspoons yellow prepared mustard
1/4 cup vinegar
3/4 cup sugar
1/4 cup milk
2 teaspoons salt
Dice potatoes or put through a slicer. Combine potatoes, eggs, celery and onion together in a bowl. In a separate bowl, stir together salad dressing, mustard, vinegar, sugar, milk and salt. Pour over potato mixture and stir together.
1 1/2 pounds hamburger
3/4 cup uncooked rolled oats
1/4 cup onion, chopped
1 cup tomato juice or V8 juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 eggs, beaten
1/2 cup ketchup
4 tablespoons brown sugar
2 tablespoons prepared mustard
Combine hamburger, oats, onion, eggs, tomato juice, salt and pepper and mix thoroughly. Shape into 2 logs in a 9-inch-by-13-inch pan or 2 loaf pans; pack firmly into pan. Whisk sauce ingredients together and spread on top of meatloaf. Bake in preheated oven at 350 degrees for 1 hour. Let sit 5 minutes before slicing.
Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. Contact Eicher at P.O. Box 1689, South Holland, IL 60473 (include a self-addressed stamped envelope for a reply) or email LovinasAmishKitchen@MennoMedia.org and the message will be passed on to her to read.