Dustin and Loretta had perfect weather for their wedding day. All week was nice and sunny, which we were so grateful for.

We ended up with around 450 here for the noon meal and 550 for the evening meal. We could seat 350 people in one setting. Around 100 or more people eat before, such as the cooks, table waiters, special helpers, babysitters, some of the cooks’ children, and drivers that bring family and friends from farther away.

At 4:30 p.m. the tables were set for the cooks to eat supper then at 5:30 p.m. for the guests. At 7 p.m. the youth and Dustin and Loretta’s family ate.

We ended up having 600 pounds of chicken grilled. Although we had quite a bit left, I think we would’ve run out if we didn’t get another 100 pounds. A family in our church has a huge grill and grills for others, so we had them grill the chicken. We bought 400 pounds of potatoes but had 150 pounds left that didn’t get cooked for mashed potatoes. Our goal was to have 75 pies, but we ended up with around 80. Sometimes there is extra pie filling that they just use up in a few extra pies. The pecan pies were eaten except a few pieces. We had a few pumpkin pies, and a dozen or more cherry pies left.

Our menu consisted of barbequed chicken, mashed potatoes, gravy, buttered noodles, dressing (40 loaves of bread were toasted for this and took 18 dozen eggs), green beans with cheese sauce, overnight salad, and homemade bread with grape jelly and butter.

Dessert was pecan, pumpkin, and cherry pies, caramel pudding, fresh fruit (watermelon, cantaloupe, pineapple, and grapes), chocolate and white cupcakes, candy bars, and coffee.

It is tradition that the bride and groom furnish candy bars to serve after each meal. Dustin and Loretta bought 1200 for the whole day. They had quite a few left. The parents buy all the other food for the day.

Dustin’s parents have their own chickens, so they brought over 40 dozen eggs for the wedding foods. That really helped out. We don’t have chickens right now.

Loretta did a fall theme for decorating the “Eck,” the corner reserved for the bride and groom and bridal party. Her colors for the cooks and table waiters were all fall colors. Loretta chose a dark rose-colored dress for her wedding day. Dustin’s mother and I wore olive-colored dresses. The cooks wore rust. The table waiter girls wore orange dresses, and the boys wore black pants and vests with white shirts. Daughter Verena and Dustin’s brother Willie were witnesses. Daughter Lovina and her special friend Daniel (also Dustin’s brother) were the other witnesses.

Without the help of friends and family it wouldn’t be possible for us to prepare for such a big event. Many hands make lighter work.

We were so thankful for the ones that helped clean up and pack all the dishes and tables in the wedding wagon. The neighbor ladies cleaned the cook wagon, and we’re also thankful for my three head cooks that kept everything so organized.

A special thank you to my great friend Ruth for taking me shopping and not even charging me for gas. Ruth did a lot of the shopping on the final days, as I didn’t have time to go after everything.

Ruth and I went after the wedding cake the night before, and we were relieved once we had it home safely.

Our dear family members were missed very much over the wedding prep and that day. Sisters Verena, Emma, and our daughter Susan all did well to put their grief aside and be happy for the newlyweds. Daughter Loretta now lives across the road with Dustin. Today we will go help her put away the many nice gifts they received.

Dustin and Loretta want to thank those of you that sent gifts, well wishes, etc. May God bless you!

 

Green Beans with Cheese Sauce (served for lunch and supper)

8 quarts green beans, cooked or canned

Cheese Sauce
1 cup butter
1 cup milk
2 pounds Velveeta cheese
3 teaspoons Greek seasoning
3 teaspoons black pepper
1 teaspoon seasoning salt

Heat sauce ingredients on low until cheese is melted, stirring occasionally. Place the beans in a roaster and pour over the cheese sauce. Heat at 300 degrees until hot.

Cracker Crumb Topping
15 sleeves Ritz crackers
1 3/4 cup melted butter

Crush crackers in sleeves and mix with melted butter. Spread on cookie sheets and toast in oven until browned. Use 1/2 cup crumb topping per 2-quart bowl of beans.

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, Amish Family Recipes, is available wherever books are sold. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.