Summer Break Begins As Daughter’s School Years End

Posted: June 12, 2013

Amish Cook

It is the first day of summer break for the children, so they are sleeping in.

Yesterday, daughter Susan and I attended the school picnic, during which awards were presented. After lunch, everyone moved outside for last-day activities, including a “slip and slide” on the hill. It was chilly in the morning, but it warmed up by lunchtime, so the water cooled everyone off.

It was nice to take a break since, during the last few weeks, we have been busy cleaning and preparing for church services.

Verena has now completed the eighth grade, the last of her school years, for which a graduation ceremony was held.

Meanwhile, we juiced a lot of rhubarbs. It will make a great drink for the summer months, since it quenches thirst on hot summer days.

Today, I am going to cut out my suit for nephew Noah’s wedding which is coming up. Elizabeth and Timothy will wait tables at the wedding and I will cook Saturday and help bake pies.

It was a nice, sunny day when we hosted church services. By 9 a.m., our basement was filled with people from our district, as well as many guests from others. I don’t remember our basement ever being so full.

We appreciated the many friends and relatives who came to honor daughters Elizabeth and Susan, and Susan’s friend Mose, who started instructions for baptism. The support will be a great encouragement for them. Lord willing, they will be baptized this fall.

Our church lunch included homemade wheat and white bread, butter, strawberry jam, freezer pickles, dill pickles, red beets, hot peppers, peanut butter spread, cheese, summer sausage, egg salad, coffee and tea, along with a variety of cookies.

Sister Emma made many gallons of iced tea from the spearmint and peppermint leaves from her garden.

We had a large crowd return for supper. That menu included potluck potato casserole, grilled hot dog sandwiches, lettuce salad, homemade bread, egg salad, pickles, hot peppers, JELL-O cake, chocolate cake and pie, coffee and iced tea.

Services will be held here again June 16. God’s blessings to all.

This week, I’ll share my potluck potato recipe:

Potluck Potato Casserole

2 pounds potatoes, peeled (4 cups)

½ cup melted butter

1 teaspoon salt

¼ teaspoon pepper

½ cup chopped onion

1 can cream of mushroom soup

1 pint sour cream

2 cups diced Velveeta Cheese

2 cups crushed corn flakes

¼ cup melted butter

Cut potatoes and cook until almost tender. Add ½ cup butter, salt, pepper, onion, soup, sour cream and cheese. Blend thoroughly. Pour into greased 5-quart casserole dish. Top with corn flakes mixed with ¼ cup butter.

Bake at 350 degrees for 45 minutes.

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