This article is a part of "The Amish Cook Column", a weekly series of featuring a story & recipe from Gloria Yoder, Amish widow & mother of six from Flat Rock, Illinois
Now I look at my youngsters and ask them what they'd like for supper and who they'd like to invite for the occasion. Months before the event, they are already making plans of who to invite or what to eat. Then, of course, the children love to hear the story of how they first came to our house through foster care or of the day they were born. Elijah glowed as I again told the story of that day before Valentine's Day six years ago. In passing, I had asked God if we could have our baby on Valentine's Day.
That evening, I returned home after being at Mom's for the day. It wasn't long until the children were sent back to Grandpa's.
Twenty minutes after midnight, Daniel delivered little Elijah Courage in the comfort of our home. While the rest of the world slept, we were in ''dreamland'' with our newborn son. Never will I forget that unforgettable Valentine's morning; indeed, God answered much more quickly than we imagined he would!
Six years later, we again celebrated Elijah, now a rapidly growing boy learning to read and write. Last night, Cousin Owen and our new neighbors, the Nissleys, joined us for his supper. Elijah was excited to have the new neighbor boys for his party.
As the guests were arriving, Elijah came and whispered, "Mom, I'm so happy."" My heart melted. Sadness, even in a child's life, makes joys richer.
He had debated on a hot dish; dessert was a no-brainer for him. He took after his daddy with his crush on homemade cinnamon rolls with caramel icing. He preferred it over a cake.
Now, when I was a girl, we generally chose something like pizza, ice cream, and cake. Our children enjoy pizza, yet trends change. The latest 'go to' at our house is Frogmore Stew.
Elijah was impressed when Austin had it for his birthday supper last fall and decided that he also wanted it for his supper guests. The first I recall hearing about it was when
Uncle Paul and his family prepared this one-of-a-kind stew for the workers in their country store. I was intrigued by it, especially by the style of serving and eating it- no spoons or plates of any kind are used.
Now, scooping the steaming stew on the table, I thought of Daniel and how we used to, together, reflect on precious memories of bygone years. It hurt, yet knowing God's ways work, there was joy within.
The children's eyes filled with delight as they watched the array of veggies and meat tumble on the table before them. We passed a cloth for the children to wash their hands and thanked the Lord for the food. Following dips were passed, the children had fun making little ponds on the tablecloth where they were seated.
Halfway through, we ladled more stew throughout the center of the table, interesting how the shrimp disappear first at some parts of the table, and usually where the younger children are seated, you'll find onions and mushrooms left long after the little smokies and chicken have been picked out.
When everyone has had their fill, we scoop up any leftovers, then starting at one end of the table, we roll up the messy tablecloth. By then, bowls and spoons are a welcome sight for dessert.
Turning out the lights, we lit the candles in the caramel-covered cinnamon rolls and sang Happy Birthday to him. Ice cream cones with homemade horse tracks ice cream finished the meal.
Another year is on the horizon for little Elijah; soon his childhood will only be a memory. What are we doing today to make the day meaningful for this portion of another's journey of life?
❓ What is Frogmore Stew?
And what is it doing in an Amish cooking column? Different recipes get introduced to Amish people as they travel, they'll discover the recipes and dishes, and then take them back home and make them their own.
Frogmore Stew is a traditional dish in the Low Country of South Carolina. The name comes from a small community on St. Helena Island off the coast of South Carolina. The dish infuses and combines generations of Low Country seafood influences.
📋 Tips For Making Frogmore Stew
Some tips to keep in mind as you make this:
- have everything cut up and ready before you start.
- Suggested sauces for dipping: catsup, barbecue sauce, sour cream and ranch dressing
- This recipe is large enough to feed 20 people. Recipe may be divided; adjust cooking time accordingly.
🖨️ Full Recipe
Amish Version Frogmore Stew (Low Country Boil)
Ingredients
- 1 cup ketchup
- 1 cup vegetable oil
- 1 cup vinegar
- 1 package 3 ounces of crab
- salt to taste
- 2 teaspoons black pepper
- 16 cups water
Stew
- 6 pounds of chicken (tenders or breasts)
- 5 pounds link sausage
- 2 pounds shrimp
- 12 unpeeled potato wedges
- 1 1 /2 pounds baby carrots chunked into 2 - 3 inch pieces
- 18 3 " pieces of corn on the cob
- 1-2 green peppers chunked
- 2 - 12 ounces mushrooms
- 3 large onions, cut into wedges
Instructions
- Put broth to boil for 30 minutes on medium.
- Add potatoes and carrots and boil for 10 minutes.
- Add sausage and boil for 30 more minutes.
- add chicken, mushrooms and onions and corn and boil for 10 minutes.
- add shrimp and green peppers and boil for five more minutes.
- Turn off burner and let the mix sit for five minutes.
- Drain off liquid and serve at once.
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