Summertime Treats…

Eggplant, Tomatoes, and Sweet Corn

Yummy Fresh Eats… Loving July into August.

We live in PA.

However…                                                                                                                 We make a run over to Jersey once a week to buy Old Mr. King’s Sweet Treats.  I don’t know whether it is the Jersey sandy soil, or that his farm is in the middle of the Wharton State Forest. Maybe it is the Love he puts into his craft. Perhaps all three combined that make his Eggplant (he says it’s male), Tomatoes, Corn and, last but not least, the Zucchini the Sweetest ever. He has been working this farm since he was a kid. He always says: “I’m happy to still be working this side of the grass.” 😀

For us the near 2 hour, 66 mile round trip a week worth it. 🙂


I cannot get enough of his fresh Sweet Jersey Eggplant.                                        I eat it hot, fresh off the griddle, topped with Sweet Red Jersey Tomatoes.         Then later that night, I eat it cold right from the Ice Box. (ahem… Fridge)

Finally for the ‘Desert’, Sweet, Sweet Jersey Corn.

Eggplant, Corn on Cob, Tomato

The best way to fix eggplant for Our Family is:

  • Peel then slice just under 1/2 inch thick.
  • Salt, and set aside for near an hour.
  • Rinse and blot off excess water.
  • Have skillet / griddle medium hot.
  • Press slices into  flour on both sides.
  • then dip into a beaten egg, thinned with a drizzle of water or milk.
  • Press into bread crumbs on both sides. (your choice of seasoning)
  • Then fry, until golden brown on each side.

My Happy Summer Song – DD

Summertime and the Livin’ is Easy,                                                             Summertime and the Livin’ is Right,                                                                       Summertime and the Livin’ is Breezy,                                                                 Oh.. Oh.. Oh.. Summ… Sum, Summertime.

Summertime is sweet, sweet Eatin’,                                                       Summertime and the Veggies are Ripe,                                                               Summertime nights are long and Bright,                                                                 Oh.. Oh.. Oh.. Summ… Sum, Summertime.


What are some of your families recipes?

Take Care, Thanks for stopping by.

I hope you join me on my journey, as I recount many things from my past,       and explore the many other creative possibilities in my future. – OmaEagle

Chicken Pot Pie… Bot Boi

Old Mennonite cooking

Chicken was another frequent ingredient in old Mennonite cooking.

Chicken Pot Pie, Bot Boi

The Ingredients

  • 1 celery stalk w leaves,
  • 1 slice thin pepper
  • 3 lbs. chicken/parts
  • 4 potatoes, qtr.
  • 2 qt. water
  • 1 carrot, slice thin
  • 1 onion, dice
  • 2 T. parsley
  • 1 batch dough squares

The Process 

  • Cover chicken, stew almost tender. Strain. Bone chicken and dice.
  • Add potatoes, celery, carrots, onions, parsley and pepper. Bring to boil.
  • Add chicken. Drop half of squares into boiling broth, one by one, cover entire top. Stir, then add the rest. Cover tight.
  • Boil 20 min., until squares have a spongy texture when cut with a fork. Serve 6-8.

This is not what it will look like…

Mennonite / German Dutch Chicken Pot Pie is basically a stew,                             a thicken, beefed up (Oops), I means a bolstered up soup, not this… 🙂

Chicken pot pie #2

But, I also do this Chicken Pot Pie – quick and easy with Jiffy Baking Mix.

Quicky Chicken Pot Pie (or Cheater’s Pot Pie)

The Ingredients

  • 1+1/2 cup diced chicken           – usually leftover
  • 1 cup of veggies                         – I use mixed, corn, gr. beans, carrots, etc.
  • 1+1/2 – 2 cups of broth gravy  – some use canned gravy or cream soups,
  • 1 batch biscuit dough batter

The Process Chicken Pot Pie

  • Butter or spray pie plate.
  • Place chicken and (thawed) veggies in.
  • Cover with about 1/2 the gravy. Saving the extra gravy to pour on top, of finished servings. YUM
  • Pour biscuit dough batter over all the top
  • Bake on 400* F, until top is brown and gravy is bubbly. (abt. 35 min.)

HINTI make my own gravy from the roasting pan drippings.

  • Deglaze the pan and strain into a jar, refrigerate.
  • Next day scoop off the harden fat.
  • Use this broth thickened with corn starch, etc.
  • Season.

Chicken, a frequent ingredient in old Mennonite cooking.                                    Broths & Soups:          Chicken Corn Soups; Chicken Noodle Soups                          Main Dishes:               Chicken Baked in Cream; Chicken Fricassee;                                                             Chicken & Oyster Pie; Chicken & Pineapple.


What are some of your families recipes?

Take Care, Thanks for stopping by. – OmaEagle

I hope you join me on my journey, as I recount many things from my past,       and explore the many other creative possibilities in my future. – OmaEagle

Apples in Old Mennonite Cooking

Apples were a frequent ingredient in old Mennonite cooking.


Apples, Apples, Apples Everywhere,                                                                      Eat them whole, or cook them pared.

We have Apple Strudel, Apple Pandowdy, Friar’s Apple Charlotte, some call it Betty, some call it Crisp, etc. They are all basically the same, and very easy to make. They all start off with apples sliced into casserole dish. Then are either topped with a crumble top (flour &/or oats), a breadcrumb top, or a biscuit dough top.

I Decided to Play

Well I decided to use a cake batter, not to have an apple cake, but apples with some cake crumbles. I filled the dishes 3/4 full with chunked apples. Poured plain prepared cake mix over the apples. Stirred it through. Sprinkled the top with cinnamon and pumpkin pie spice. Cooked about 40 minutes, at 350* until the apples were done to my liking.

It made a great breakfast, and snack, mostly baked flavored apples. 😀


Apples, Apples, Apples Everywhere,                                                                    And used in everything.



  • Apple Walnut Salad
  • Beet & Apple Salad

Sweet & Sours

  • Apple Sauce
  • Apple Butter
  • Apple & Peach Conserve
  • Spiced Apples

Vegetable Dishes

  • Scalloped Sweet Potato & Apple



  • Apple sauce Cake
  • Apple Dumplings            – whole apple with biscuit dough
  • Apple Strudel                  – sliced into casserole, crumble top
  • Apple Pandowdy            – sliced into casserole, biscuit dough top
  • Friar’s Apple Charlotte  – sliced into casserole, breadcrumb top
  • Schnitz Pie (dried apples)
  • Apple Butter Pie
  • Apple Crumble Pie           Apple Crumble Pie

Main Dishes

  • Schnitz Un Knepp – Ham with dried apples
  • Rote Kraut
  • Sauerkraut


  • Apple Cider

and last but not least Scrapple – No, just kidding 😀


What are some of your families recipes?

Take Care, Thanks for stopping by. – OmaEagle

I hope you join me on my journey, as I recount many things from my past,       and explore the many other creative possibilities in my future. – OmaEagle

Apple Ring Fritters


An old Mennonite / Pennsylvania Dutch recipe..

Apples were a frequent ingredient in old Mennonite cooking


Apple Ring Fritters

The Receipt < (This is how they spelled it)

The Ingredients

1 c. sifted flour          4 lg. apples          ¾ c. milk          1½ t. bake pdr.                   2 T. sugar                   1 egg                     salt

The Process

  • Sift dry items. (together)
  • Add milk and egg. Beat well.
  • Peel apples, core, slice in ¼” rings.
  • Dip rings in batter, drop into skillet of ½” hot shortening.
  • Fry golden brown on both sides. Drain on paper towel.
  • Mix sugar & cinnamon together, sprinkle over fritters.
  • Makes 16 to 20.
Apple fritters
Yummy Apple Ring Fritters

Hints, Tips, and Tricks

  • Use fritter as a side for any meal, as a breakfast, or as a desert /snack.
  • You can use any pancake mix batter, in place of ‘from scratch’.                  We use Jiffy baking mix, it does not contain Aluminum, and is less saltier.
  • Try Pineapple rings ❤

You can make pancake style fritters with any fruit, leftover veggies, potatoes or onions. Just mix into batter and pour, use less oil and cook like pancakes until done.


What are some of your families recipes?

Take Care, Thanks for stopping by. – OmaEagle

I hope you join me on my journey, as I recount many things from my past, and explore the many other creative possibilities in my future. – OmaEagle


Apple Crumble Pie


“Apple Crumble Pie”


An old Mennonite / Pennsylvania Dutch recipe.


When I first started doing my Genealogy with my Grandparent back in 1965. My Grandmother Isabelle ‘Nanny’ said her father James Piearcy was ‘English’,  but my Grandfather James Mc. ‘Pop Pop’ said ‘No’, her father was ‘Irish’.

However Nanny insisted he was ‘English’.  So… here I am doing my research with my legal pad and 5 x 8 cards in hand, reading old newspapers, microfiche, directories, etc. All the while having ‘Great confusion’… English or Irish? :/

Many years later the confusion was resolved… Nanny’s father James was Irish, but Nanny’s mother Mary was of a Montgomery County, Pennsylvania, ‘Dutch Mennonite line’, so any outsider was considered: “English”. Therefore when my Great grandmother Mary Adams Rees married great grandfather James he was called and considered ‘English’.

  • Rumor plus some history suggest that there was a shunning…                     The reason why her parent Mary and James Piearcy, plus Mary’s parents Angeline and John Rees, made their way over and down to the Philadelphia area, in search of better opportunities, to begin their lives & raise a family.


Apples were a frequent ingredient in old Mennonite cooking.


The Ingredients

  • 9″ pastry shell         (I’ve used graham)
  • 6 tart apples            (I used 5)
  • 1 c. sugar                  (usually was brown, but can be white)
  • 1 T. cinnamon         (some add nutmeg also)
  • 1/3 c. butter
  • 3/4 c. flour               (can also mixed with cut oats)

The Process

  • Pare apples, cut thick slices.
  • Mix ½ sugar w cinnamon, sprinkle over apples.     (some toss it through)
  • Put into unbaked pastry shell.
  • Blend flour, other 1/2 sugar, butter, work into small crumbs, with fingers.
  • Sprinkle crumbs over apples.
  • Bake 10 min. @ 425* F
  • then 35 min. @ 350* F       (35 to 45 min. until apple are done to your liking) We liked ours still crisp

In my Nanny’s original receipt < (how they spelled it),  the oven temperatures were not in degrees, they were in Low, Moderate, and High Temperatures. 😀

The Eatin’

  • We would serve it with a Hot sweet creamy ‘milk’
  • Can be served with Ice cream
  • some say to serve w cheese


apples waiting for crumble
Pared apples w cinnamon sugar sprinkled on top
Making the crumble
I did not crumble with my fingers
The crumble done
The crumble
Apple Crumble ready to bake
Ready for the oven.
Apple crumble baked
Done, top is a little off, but, it eatin’ Good   😀
Half eatin' Apple crumble
Husband is Lovin’ it


What are some of your families recipes?

Take Care, Thanks for stopping by. – OmaEagle


I hope you join me on my journey, as I recount many things from my past,       and explore the many other creative possibilities in my future. – OmaEagle

Holiday Foods – Easter


Easter time / Spring is all about renewal…


The Birds, the Bees, the Flowers, and the Trees are all ‘waking’ up.
All the critters are ‘twitterpated’. Their songs fill the air, Spring is everywhere.
You will notice decorations of colorful eggs, baby bunnies, ducklings, baskets full of beautiful flowers, etc.

This is a time of rebirth, roots to shoots, flowers to fruits. Eggs bringing forth frogs and birds to serenade us. Baby Mammals being born. Life springs anew, bringing us hope.


Our Easter Feast


In our family our feast reflects all things new.

We rely on all things right outside our backdoor, Strawberries, New Potatoes, Parsley, Thyme and other herbs from our wintered herb tub. We also forage out our backdoor for wild edibles for our spring greens salad: Wintercress, Dandelions, Violet leaves and flowers, Nettles, Mints, etc. We buy regional and seasonal Asparagus (since our beds died out), and our Spring Lamb. I guess the only exception to this rule would be the Coconut? The Lamb is a spiritual and humbling reminder of Jesus’ Grace and Sacrifice for Us.


This is our Bullseye Menu



  • Spring Fruit Cup
  • Hot Dandelion / Spring Greens Salad
  • Lamb with thyme and homemade mint jelly.
  • ,Asparagus & Parslied Potatoes
  • Easter Egg Bread
  • Coconut Bunny Cake
  • Coconut Custard
  • Homemade Coconut Cream Eggs


But on occasion, the best laid plans get thwarted…


Easter Dinner…
Lamb with jar mint jelly, Asparagus, Scalloped Potatoes,

Easter Dinner

and Homemade Artisan Bread.

Artisian Bread

I did not even get to make my Beatrice Potter tablecloth, :/



This post is a little behind schedule, but I needed to get it up.

Foraging wild edibles, always puts me in mind of our Old World Folks gleaning farms, fields and by-ways for their Spring Tonic / Winter Purge. -Future Post.

What are some of your Traditional Easter Holiday Foods, and why. – OmaEagle


Holiday Foods – Christmas


My Family’s Traditional Treats & Feast



Christmas Eve,

we would decorate the tree.

The tree could be put up and trimmed

with lights days earlier, but the ornaments

and trim would not be put on until Christmas eve.

The Angel on top was put on last by the ‘Baby’.

The Grandparents would come for the night. As we were

decorating the tree, we would reminisce about the history of each

ornament as it was placed upon the tree. Listening to Christmas music or

watching Christmas movies, eating our Christmas Eve Fare, we waited for…

Santa to make his rounds on the Fire Truck, tossing candy to the Children.

Followed by candlelight service.

Sleep in Heavenly Peace.

Merry Christmas.


NOVEMBER 24 – Christmas Eve

Cold Platter of Meats, Fishes, and Cheeses

Salads: Cucumber, Cole Slaw, and Pepper Hash

Relish dish of Radishes, Scallions, Olives, and Pickles

Crackers, Mini Breads, Mustards: German, and Honey

Hot Donuts and/ or Fresh German Soft Pretzels

Hot Chocolate, Egg Nog, and Wassail 




DECEMBER 25 – Christmas Day

Duck or Goose with Chestnut Cornbread Stuffing

Mashed Potatoes with Gravy

Lightly Candied Yams with Nuts

Roasted Root Vegetables

Mama’s Creamed Pearl Onions

Poppy’s Whole Cranberry Pineapple Relish

Mince Meat Pie or Pecan Pie

Ice Cream or Whipped Cream

Plum Pudding with Hard Lemon Sauce

Eggnog, Wassail, and Mulled Spiced Wine


*Maybe over time I can post a few recipes with pictures.

What are some of your Traditional Christmas foods?


Merry Christmas to You and Yours
from OmaEagle