THE AMISH COOK
BY GLORIA YODER
Thanksgiving is just around the corner once more! What does this holiday mean to you? What really is the heart of Thanksgiving?
My earliest memories of Thanksgiving were from when I had just turned five-years-old. We were living in one of the largest Amish communities, Holmes County, Ohio, at the time. A large family reunion was hosted at my great-uncle’s house. I recall how we all sat at long tables that had been set up in their shed. We were all hungry for the Thanksgiving feast that had been prepared, but first everyone was asked to take a turn sharing something that they were thankful for. As I sat by my mother in my plain Amish dress my little mind was spinning. “What would be a good thing for me to say?”
As always, my dear mother came to the rescue.
“You can tell them that you are thankful for Jeriah,” she suggested.
That was it! I dearly loved my baby brother (who is now 21 and at least 8” taller than me). Finally, it was my turn. “Jeriah,” I stated shyly. Chuckles rippled across the tables filled with aunts, uncles, and cousins, causing me to question whether I said the right thing or not. Looking back, I don’t view it as a mistake at all.
As an adult our Thanksgivings are usually spent with family or church friends as we enjoy a day of simply relaxing, visiting, playing games and, of course, enjoying lots of good food.
This year we look forward to hosting my husband Daniel’s parents and siblings from Danville, Ohio on Thanksgiving. We certainly have an added bonus to be thankful for since we moved to our new home with adequate space to host a house full of guests
We have not finalized our menu but it’ll probably be a traditional Amish Thanksgiving meal with turkey, mashed potatoes, gravy, vegetables, salad, and homemade pie. Daniel’s family has been a motivator for me in the line of healthier eating so we’ll try to be stocked up on plenty of fruits, nuts, and vegetables to snack on throughout the weekend rather than eating a lot of baked goods or candy.
Not only will they be here for Thanksgiving Day but also the day before and after to help Daniel build our new shed. I look forward to watching Daniel along with his father and five brothers tackle the project at hand. Yes, we have lots of be thankful for!
The topic of Thanksgiving and thankfulness is an interesting subject to me. If you’re like me you don’t always feel thankful when things go wrong and everything seems to be turning inside out. But then I wonder where I’d be if life would actually be the way I wish it would be?
If you happen to be going through a deep valley during this Thanksgiving season I simply want to encourage you to keep living a moment at a time. One of my favorite passages in times such as this is Isaiah 61 where it prophesies how Jesus will bind up the broken-hearted, give the oil of joy for mourning and the garment of praise for the spirit of heaviness.
I would like to wrap up my letter with a quote a friend of mine has in big,bold letters in her house: “What would you have today if you’d only have what you thanked God for yesterday?”
How about making my mother’s standby Thanksgiving dish: cranberry salad. She is known to be one to provide this tasty dish for holiday meals.
- 1 box strawberry jello
- 1 box black raspberry jello
- 3 cups boiling water
- 5 unpeeled apples
- 1 cup cranberries
- 1 orange, peeled
- 1 20-ounce can crushed pineapple
- 1 cup white sugar
- Dissolve jello in boiling water.
- Then add cold water.
- Grind apples,cranberries, and orange.
- Add crushed pineapple and sugar.
- When jello begins to thicken add fruit and mix well.
Enjoy and have a Thankful thanksgiving!
Dissolve jello in boiling water. Then add cold water. Grind apples,cranberries, and orange. Add crushed pineapple and sugar. When jello begins to thicken add fruit and mix well. I buy the powders mentioned in the recipe at our local bulk food store.
In the cranberry salad are all the things raw and if you can't grind can you chop finely?
Yes, to both questions, Emily! Good luck with it!
I love cranberry salad, and I've been looking for a new one. I'm going to try this one
Thanks for stopping by, Freddie...good luck with it!
Haven't tried it yet, so can't know how to rate it, but being it's an Omish recipe,, it would probably rate a4
I enjoyed a delicious cranberry salad at a gathering, and was told this was the recipe used. I want to make it to take to a potluck (so I want it to turn out as good as the one I tasted previously), but I don't see where the recipe specifies how much cold water to use in the Jello.
If the boxes of Jello are the smaller (3 oz) size, then that would normally call for a total of 4 cups of water (2 of boiling and 2 of cold), but the water amount is usually reduced when adding fruit, so in that case, I wonder if any cold water is required at all. Perhaps they should be the larger 6 oz. boxes of Jello.
Can you tell us which size boxes of Jello and the amount of cold water to use for best results? Thank you!
Trixie, glad you liked the salad! Good questions, I am happy to check with Gloria. When do you need this info by?
(I apologize if this is a duplicate reply. I posted a reply previously, but don't see it now.) I'd like to take the cranberry salad to a potluck on Dec. 13, but would appreciate the information even if it's not available until later than that. This is a perfect salad to take to Christmas gatherings, with its beautiful red color and the traditional seasonal cranberries. Thanks for your help!
Okay, Trixie, I will try to get that info for you and email it to you! - kevin