Amish Cook: The more, the merrier


By Gloria Yoder - The Amish Cook



It happened.

It seems unreal. The call came yesterday noon. I was at a friend’s house helping her with some deep cleaning when I got the message that my husband wanted me to call him at work. A couple of minutes later, my brain could barely register what I was hearing at the other end of the line: excitement, uncertainty, and plenty of questions all rushed over me at once.After months of training and paperwork we had our foster license. Now we’re told that they are looking for a home for two little children.

As Daniel told me the few details he knew about these dear li’l ones my heart melted. Yes, they needed a home, but whatabout their parents? What they must be facing to be releasing their children?

We waited two hours to find out whether or not we’ll be the ones taking them into our house. While we waited, we keptpraying and putting it back into our Father’s almighty hands. By mid-afternoon we received another call informing us thatyes everything looks clear and by the next day a 16-month old girl and 4-day-old boy will be joining our family. No oneknows how long they will be staying with us. One thing is sure, until the parents are able to take them back to their homewe want to care for them and love them as our very own.

Friday morning: I slept well for a couple of hours and then I lay awake in bed for some time thinking and wondering andpraying about what the day will hold. By the morning I was refreshed and ready for the day. I have some cleaning I’d like todo before the children come then also put some final touches on the nursery. Yesterday, my three sisters were here helpingmove the changing table into the nursery and sort through baby clothes and such.

To Dianna from Kokomo, Indiana, no, the children we foster are not Amish, yet while they are here, they are a part of us.

Julia is all excited about being a big sister to these babies during their stay in our home. Julia really does have anoutstanding way of playing with little children. She will undoubtedly be a blessing in countless ways.

Austin, at 3, can’t comprehend everything although he has always been especially fond of little babies. I always lovelistening to him croon over them. Undoubtedly, Julia and Austin will have some adjustments with sharing their mom anddad but I trust that as we all work together there will be plenty of love to reach around everyone.

Now with my schedule tightening up with two babies I’m thankful for all the cooking and baking I’ve done earlier this week.Julia helped me make a big batch of granola, which will come in handy. I also had put some extra vanilla crumb bars in thefreezer that will be nice for Daniel’s lunches. The enchiladas we had in the refrigerator will also be perfect for hubby’s lunchbucket. I divided them into small containers for him to take along to work where he can pop it into the oven to heat.

I’ll send a week’s worth of these li’l casseroles and sandwiches as well as baggies with cookie bars and containers of frozenpeaches with him on Monday then when he gets to work each morning he’ll be able to grab his lunch out of the freezer andit’ll be ready to go by noon.

I would also like to thank you readers for your prayers and support. Yesterday, Daniel and I were discussing various waysthat we could cut back to simplify everything with the babies coming this afternoon. When the column was mentioned, Julia suggested that maybe someone else has to write it for now. It was sweet of her to be looking out for her mom, but I’m simply not ready to leave all of you. I have come to enjoy writing the column and the letters I have received have blessed me in so many ways. So thank you for your support; we as a family do want to continue our connection with our column family even if I may occasionally need a substitute if time gets too tight on my end.

May God bless you all. I look forward to filling you in next time on our growing family. In the meantime, how about trying our family favorite pizza enchiladas?

PIZZA ENCHILADAS

10 tortillas

1 1/2 pounds hamburger

2 quart pizza sauce

1/2 cup barbecue sauce

3 cups mozzarella cheese

3 cups cheese sauce

Pizza toppings of your choice such as chopped onions, diced peppers, mushrooms, pepperoni, and olives

Fry and season hamburger, stir in pizza sauce. Spoon into tortillas along with pizza toppings and mozzarella cheese. Placethem seam down in a 9 x 13 pan. Spread cheese sauce on top or you can use Velveeta instead if you like. Bake at 350 untilheated through. Also delicious with tomatoes, lettuce, and sour cream.

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By Gloria Yoder

The Amish Cook

Gloria is Amish and lives in a rural horse and buggy settlement in Illinois. Readers with questions or comments can write to Gloria at P.O. Box 157, Middletown, Ohio 45042. Viewpoints expressed in the article are the work of the author. The Daily Advocate does not endorse these viewpoints or the independent activities of the author.

Gloria is Amish and lives in a rural horse and buggy settlement in Illinois. Readers with questions or comments can write to Gloria at P.O. Box 157, Middletown, Ohio 45042. Viewpoints expressed in the article are the work of the author. The Daily Advocate does not endorse these viewpoints or the independent activities of the author.