We generally aim to have enough food for 250-300 people. We have a full course Amish meal. This time, the meal consisted of mashed potatoes, dressing, gravy, noodles, grilled chicken, ham, tossed salad with homemade dressing, and four kinds of fresh bread with homemade apple butter and peanut butter spread. And for the dessert? Mmmm, it just hit the spot. We weren’t lacking with six different kids of pie and ice cream. In all, it took 55 pies which included pecan, lemon, and several different fruit pies. I chose to eat lemon pie which is one of my favorites. It’s always a refreshing treat.
Supper is served from 7 to 8 p.m. Upon arriving each guest makes a free will donation. Then they go into the line to have their plates filled with items of their choice.
The Amish youth and youth leaders are also there to help serve the meal. Before I was married that is something I always anticipated and thoroughly enjoyed. I love the interaction with the people who came to our suppers.
Yes, it does take lots of planning, organizing, and hard work. Yet it’s well worth it. It also gives us the opportunity to get to know and mingle with folks in the area that we otherwise would never get the chance to meet.
Several times throughout the evening some of the youth or whoever isn’t needed with serving gathers in a little group on the side and sings several songs for those in attendance.
I love being there. From listening to the songs (or sometimes helping the singers) to eating the scrumptious meal, or chatting with friends, it’s all great.
By the tail end of the evening everyone is ready to have the last pieces of dirty dishes clean, dried, and packed away. It can be quite taxing, but many hands make work light.
Are you also hungry for a slice of lemon pie? Here’s my favorite recipe. I had some at a friend’s house and was totally impressed. I thought I just had to have the recipe and I’m delighted to share it with you.
LUSCIOUS LEMON PIE
1 cup sugar
3 tablespoons cornstarch
3 egg yolks
1/2 cup lemon juice
1/2 teaspoon lemon extract
pinch salt
4 tablespoons butter
1 cup milk
1 cup sour cream
Mix sugar and cornstarch and add milk. Bring to a boil and cook several minutes and add egg yolks and boil gently. Next add lemon juice, lemon flavoring and a pinch of salt plus butter. Cool a bit and add 1 cup sour cream. Pour into a baked 9-inch pie shell, top with whipped topping. Refrigerate for at least one hour.
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