The Amish Cook, Oct. 31

Published 9:16 am Wednesday, November 1, 2017


By Gloria Yoder

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.

Email newsletter signup

As Daniel told me the few details he knew about these dear lil ones my heart melted. Yes, they needed a home, but what about 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 kept praying and putting it back into our Father’s almighty hands. By mid-afternoon we received another call informing us that yes everything looks clear and by the next day a 16-month old girl and 4-day-old boy will be joining our family. No one  knows how long they will be staying with us. One thing is sure, until the parents are able to take them back to their home we 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  and praying about what the day will hold. By the morning I was refreshed and ready for the day. I have some cleaning I’d like to do before the children come then also put some final touches on the nursery. Yesterday, my three sisters were here helping move the changing table into the nursery and sort through baby clothes and such.

To Dianna from Kokomo, Ind., 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 an outstanding 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 love listening to him croon over them. Undoubtedly, Julia and Austin will have some adjustments with sharing their mom and dad 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 the freezer that will be nice for Daniel’s lunches. The enchiladas we had in the refrigerator will also be perfect for hubby’s lunch bucket. 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 lil’ casseroles and sandwiches as well as baggies with cookie bars and containers of frozen peaches with him on Monday then when he gets to work each morning he’ll be able to grab his lunch out of the freezer and it’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 ways that 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 cups 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. Place them 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° until heated through. Also delicious with tomatoes, lettuce, and sour cream.