Category Archives: Mennonite Girls Can Cook

Cucumber Salsa

Our daughter-in-law introduced us to this delicious fresh salsa with cucumbers and tomatoes as the main ingredients. You can increase or tone down the heat with how many jalapenos you include. This salsa is a great choice all year long.

Ingredients:

  • 2 cucumbers peeled, seeded and finely diced
  • 4 Roma tomatoes, seeded and diced
  • 1/4 cup diced jarred jalapenos or 1 fresh jalapeno, seeded and diced
  • 1/4 cup diced red onion
  • 1 handful of fresh cilantro, chopped, or a good squeeze of Cilantro Paste
  • 1 lime juiced
  • Salt and pepper to taste
  • Tortilla chips

Method:

  1. Mix all ingredients well and allow to rest refrigerated until ready to serve.
  2. Serve with tortilla chips.
  3. Increase ingredients for larger crowds.

For our jalapenos we used this jarred version that are really tasty. This salsa will be delicious whichever jalapenos you choose.

Christmas Party Travels

Our annual Mennonite Girls Can Cook Christmas Party for the B.C. girls and me was graciously hosted by Bev and her husband. We traveled up north and across the border to Abbotsford on Monday afternoon. Greg and I stopped at Anneliese’s home to drop off our luggage and for our ride to Chilliwack for our celebration.

Bev set a beautiful table with place cards to guide us to our seats for the meal.

Photos were few and far between but I pieced some together to give us some visual memories.

We sang ‘Praise God From Whom all Blessings Flow’ at the beginning of our meal.

Soup was made by Judy, Salad by Kathy (oops no photo), assorted buns by Lovella, Potatoes by Marg, roasted vegetables by Anneliese, Meat cooked to perfection by Harv and Bev, dessert by Julie (no photo) but the memories of it make my mouth water.

The girls escaped to the living room after the main meal and before dessert for our gift exchange. After some good exchanges of gifts and conversation we regrouped at the table for dessert. We made it back to our hosts home for the night several hours after our usual bed time full and happy.

Sunrise in Abbotsford on Tuesday morning was beautiful. Anneliese made a lovely breakfast for us before we headed back across the line to the states. We chose to travel highway 9 for a distance before we connected up again on the interstate.

We made some stops in Washington and enjoyed lunch at our old Mexican favorite in Kirkland. Had a relaxing afternoon and evening at our kids’ home. Early on Wednesday morning we left for our final leg home.

Snoqualmie pass was in good shape for traveling. We didn’t have rain and our visibility was excellent until we reached the Ryegrass Safety Rest area.

Thankfully the dense fog only lasted for a few miles and we had clear skies the rest of our way home. We are always thankful to God for safe travels.

While we were in Western Washington this little guy broke his first board at Tae kwon do!

Breathing a sigh of relief to be done with our December travels and now getting caught up with what needs to be accomplished before Christmas day. First on the list is our Christmas cards. I was so surprised to walk right up to the counter at the post office to buy some stamps. Hopefully I’ll complete the cards today while listening to Christmas CD’s.

God rest ye merry gentlemenLet nothing you dismayRemember Christ our SaviorWas born on Christmas DayTo save us all from Satan’s pow’rWhen we were gone astrayOh tidings of comfort and joyComfort and joyOh tidings of comfort and joy

Wishing you comfort and joy as you prepare.

Scalloped Potato Bake

This recipe does not include flour so it is gluten free.

Ingredients

  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 cup chopped onion
  • 2 Tablespoons butter plus enough to butter the casserole dish
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1 cup grated white cheddar cheese

Directions

  1. Preheat the oven to 375 degrees F.
  2. Caramelize diced onion in 2 tablespoons of melted butter in a saute pan.
  3. In a saucepan, heat up the cream with a sprig of thyme and chopped garlic.
  4. While cream is heating up, butter a casserole dish.
  5. Place a layer of potato in an overlapping pattern and season with salt and pepper, sprinkle some of the caramelized onion on top.
  6. Remove cream from heat, then pour a little over the 1st layer of potatoes.
  7. Top with some grated cheddar.
  8. Repeat this for 2 more layers.
  9. Bake, uncovered, for 45 minutes.
  10. At this point if you desire you can top the baked scalloped potatoes with a little more cheese and broil until the cheese browns.

Since this recipe used heavy cream instead of making a white sauce this dish is gluten free.

Pork Chop Casserole

A few summers ago while we were still living in Kenmore I put out a request on facebook for good recipes using apples since our apple tree was full and ready to harvest. My bloggy friend Pat at Mille Fiori Favoriti suggested a family favorite and I tried it  and it was very good. Thank you Pat for letting me share it with our readers.

Pork Chop Casserole

4-6 bone in loin Pork Chops
2 Tablespoons Olive oil
1 Tablespoon butter
Salt and Pepper

2 Cups thinly sliced onion
2 cups rice
1 teaspoon salt

4 cups chicken broth
4-5 peeled, cored and chopped apples
1 tablespoon cinnamon

2 Tablespoons butter
1 teaspoon cinnamon
1 Tablespoon brown sugar

Preheat oven to 350 degrees.
In a large pan heat the 2 tablespoons olive oil and 1 tablespoon butter.

Salt and pepper the pork chops and sauté on both sides until nicely browned.
Set the sautéed chops aside.
In the same saucepan sauté the rice and onions with the 1 teaspoon of salt until the rice is golden and onions are soft.
Add the chicken broth and the apples and 1 tablespoon cinnamon and heat till almost boiling.
Transfer this mixture to prepared large casserole dish.
Place the pork chops on top of the rice mixture.
Cover with foil and bake at 350 degrees for 30 minutes.
Melt the 2 tablespoons butter and add the brown sugar and cinnamon to the melted butter.
Uncover the casserole and brush the pork chops with the butter, brown sugar, and cinnamon mixture.
Cook for 20 minutes longer or until rice is cooked to tender.

This will serve at least 5 people and more if you split some of the pork chops.
If you are only serving 4 people use 4 chops and cut down the rice to 1 cup rice and 2 cups broth and 2 cups apples. Or you could add 1-1/2 cups rice and 3 cups broth with 3 cups apples.

We had our Colville kids over to try this casserole last Saturday. I omitted the cinnamon because our grandson seems to have a cinnamon allergy. I added salt and pepper to the recipe for the chops and additional salt for the rice because it was under seasoned in the end. The original recipe did not call for the salt or pepper so I added those ingredients to the recipe, above.

Summer Blooms

On July 5th our front acre was transformed into a RV park for a night. One of the Mennonite Girls Can Cook, Bev and her husband Harv, stopped by for a short visit during their summer travels. We enjoyed dinner, conversation, and then breakfast together before they headed out for more adventures.

Thanks for stopping by Bev and Harv!

Mennonite Girls Can Cook

I’m reposting this Mennonite Girls Can Cook post from June 2018 to memorialize it on my blog for the sake of history. This post by Lovella was written to let everyone know our daily postings would stop. Even though we are retired from our blog our wonderful friendship continues. We communicate with each other most days of the year and get together whenever we can.
~

Ten years ago, this blog began on a whim that blossomed into an extraordinary compilation of our Mennonite recipes. Ten women volunteered to make, photograph and post on this blog so that our families and future generations will have this integral part of our heritage preserved.

The first idea for MGCC began during a sleepless night on June 5th, 2008.  By 9 AM the next morning I had sent out a casual invitation on my personal blog. It was Vee who commented on that post saying “Sounds like great fun! I know you Mennonite gals know how to cook!!”

That is how the name Mennonite Girls Can Cook came to be.  There was no business plan or goal as to how many recipes we would post.   It is because of how it all fell into place that we have known in our hearts that God provided an opportunity for us to use the gifts He gave us,  to bless others,  and to give Him glory.

I love telling the story of how we were so thrilled to realize that our blog was being read.  Within the first week, we were tracking several hundred visitors per day.  Later we admitted it was only the ten of us coming back over and over to see if we had any comments on our recipes.

It wasn’t long though and you really did come to visit our blog and you kept coming back and your encouragement took us from the beginning idea of posting our Mennonite heritage recipes to also include our family favorite recipes and experiments from our own kitchens.

It is now not unusual for us to welcome over ten thousand page views on any given day. We are so delighted that this has become a place where recipes are searched, and where we have been able to freely share our faith.

We also recognize that God led us to make some decisions back when it all began.  We decided that if there was ever a way for us to raise money from anything connected to the blog, we would feed hungry children.  We decided we would keep our blog beautiful without automated advertisements.  Our sponsors on our sidebar quietly have donated to our charities and we have appreciated them for their generosity.
We also decided that we wouldn’t pursue a publisher but if one approached us we would welcome an invitation to do a cookbook.  In the spring of 2010, we were approached by Amy Gingerich the Editor of Herald Press, to see if we wanted to do a cookbook with them.
Our original Mennonite Girls Can Cookbook featuring Mennonite Recipes and our family favorites became a Canadian bestseller within a few months thanks to all of you who bought up books everywhere they were available.
Early in 2012, we started to work on our Celebrations book which was a delight to create as we reflected all the seasons that we have experienced in life.  During that summer, we met together once more to take photos and have a very special tea time that we shared with you in the pages of the book.
Our Bread for the Journey book was published to coincide with the opening of the play Mennonite Girls Can Cook.  This book has been a place where we have shared our Mennonite family history stories and have shared what our faith means to us in daily living.   We used that opportunity to put into print some of the recipes that have been most searched on the blog.
We have been reflecting in our daily chats with one another how we had never ever imagined the opportunities to share.  Television interviews across Canada, newspaper and magazine interviews, traveling for book signings,  cooking demonstrations, speaking opportunities, and the play called Mennonite Girls Can Cook have all had an impact on increasing our visibility.
We are so thankful for all those that donated to projects on our behalf.
We realize that God gave us this journey of ten women for a purpose. God gave each of us a gift and we have sought to be faithful in sharing that gift with you through our recipes, our books and through our devotionals.
So I ask you to make full use of the gift God gave you when I placed my hands on you. Use it well. 
2 Timothy 1:6
There is still a lot for us to accomplish on our blog. While we will not be posting new recipes, we will continue to tweak our past recipes, redo some old photos and rework our recipe index to make it easier to find your favorites. Our best recipes will be highlighted during the different seasons of the year. You can be sure that the new year will begin with Portzelky, Paska will be front and center at Easter, Rollkuchen in summer, harvest recipes in fall and Oma’s cookies at Christmas.  We feel certain that there are many recipes that you haven’t tried and we hope that by making the recipe index easier to navigate, you will feel inspired to search and try something new to you.
There are many things that we will miss, most of all, our connections with you through your faithful comments.  Thank you for your encouragement that kept us motivated to do our work to the best of our ability.  Thank you also, for all the cookbooks and devotional books that you have purchased in the past and will continue to purchase.  Every dollar that we earn through those cookbooks will continue to provide clean water for the thirsty, and food for the hungry.  Because of your support, we have been richly blessed to give where God has led us.
Before I press the publish button for the last time, I want to tell you about the beautiful women that have worked alongside me.  They have all had such a vital impact on my life.  They have encouraged me in my walk with God.  They have encouraged me to strive for excellence.  They have opened their hearts to friendship and unity.  They have allowed me to glean the wisdom they have and they are faithful to pray for needs within our group and are quick to bring praise to God.
None of them signed up to take turns posting recipes every day for ten years and yet as this project grew, their hearts were open to using their gifts knowing that it could help others. I pray that wherever God leads them in the years to follow that they will continue to inspire others with the beautiful gifts they have.
When I tell you how each is unique, you will understand how we have needed each other and how our group was brought together by God.
 We have become faithful friends because we have been thankful for each other.
Anneliese opens her home with joy to host and to serve. Anneliese has the gift of creative writing.  She has used her gift to edit our books and to write poetry and stories that warm our hearts with truths. She has often helped me in thinking through how to communicate something in writing.
When you have reached out to us on our contact page, it has been Anneliese who answered your questions.
 In Anneliese, I value her sincere heart, her example of hospitality, and her attention to detail.
Betty delights in serving. She is well known for treats she brings to appointments, workplaces, and is a source of take-out meals for those she loves.  Every Saturday morning, Betty has sent out an email to all of us, reminding us of our scheduled recipes. She never missed a Saturday and she never forgot to post her own recipe.
 In Betty, I value her cheerfulness, her patience, and her humility.
Charlotte has the gift of caring deeply about people with compassion and empathy.  She is gentle and kind and looks for ways to bless others. Her large friendship circle is a testimony to the way she treats those she knows.
Charlotte has forwarded the comments and questions that you have made on our posts to us.
  In Charlotte, I value her capacity to love unconditionally, her listening ear and her empathy.
Bev somehow manages to juggle many things in a day and still host neighbors, family, friends and those that stop by, without exhibiting any bother or fuss.  She truly loves to host and does it with flare.  Bev also is generous and willing to help wherever help is needed.
Bev has diligently indexed all the recipes making it easy when you are wondering what to make.
In Bev, I value her willingness, her honesty and her heart of reconciliation.
Ellen has the gift of hospitality that she shares with family and friends and their church group.
Ellen has been our voice on Facebook, always introducing each mornings recipe in a way that will pique your interest.
In Ellen, I value the twinkle in her eye, the way she listens before speaking and her discernment.
Judy is our calm and steady peacemaker who encourages and sees the best in everyone.
She has a keen eye for detail and has often quietly tweaked our spelling and grammar in the morning when necessary.
Judy has been faithful in posting our daily recipes to Pinterest.
In Judy, I value her sense of diplomacy, her logical thinking, and her kindness.
Julie is a prayer warrior.  If you have ever requested prayer on our blog, it has most often been Julie that has led us in prayer with her tender compassion and empathy.  Julie is always cheerful and gives the best hugs.  Julie is faithful to teach the gospel wherever God gives her opportunities.
In Julie, I value her joyfulness, her love to understand scripture and her imaginative mind.
Kathy is encouraging and has a joyful spontaneity that is enjoyed by all who know her.  Her gift of hospitality spills out of her home and into wherever life takes her.   She is a skillful communicator and efficient in managing her time.
In Kathy, I value her inclusivity, her words that encourage and her sense of responsibility.
Kathy and Marg have been our sponsor liaisons.
Marg has a delightful adventurous spirit. She has shown us what courage and faith look like when tragedy strikes.  Behind the scenes, Marg has organized our schedule for our Bread for the Journey Sunday devotionals.
In Marg, I value her joy in nurturing, her generosity and her authenticity.
We are so very thankful for you our readers that have given us a platform to share our joy of hospitality!
   We want to leave you with a blessing from the Bible.
“The Lord bless you
and keep you;
the Lord make His face shine upon you
and be gracious to you;
the Lord turn His face towards you
and give you peace.”
Numbers 6:24-26 NIV

Apple Bundt Cake

This is an easy apple cake recipe with a nice moist result.

The most time consuming part of this recipe will be preparing the apples.

Apple Bundt Cake

Ingredients:

  • 2 cups sugar
    2 eggs
    1/2 cup oil
    2 cups flour
    1 Tbsp. cinnamon
    2 teaspoons baking soda
    1/2 teaspoon salt
    4 cups diced apples (approx. 4 apples)
    1 cup chopped walnuts
    1 teaspoon vanilla

Method:

  1. Beat eggs and sugar well.
  2. Stir in next 5 ingredients and mix.
  3. Add next 3 ingredients and mix well.
  4. Pour batter into prepared bundt pan.
  5. Bake at 350 degrees for 1 hour.
  6. Let cool in pan 10 minutes before removing onto serving plate.
  7. When the cake has cooled completely dust it with powdered sugar.

I used Pam baking spray with flour for my pan and the cake came out nicely.

When the cake has cooled completely dust it with powdered sugar.

Butterflied Leg of Lamb Roast

My parents were born in the area of Southern Russia between the Black and Caspian Seas and then with their families escaped into Persia which is now Iran. Lamb was part of their regular diet. This is a wonderful way to cook lamb. I hope you enjoy it as much as we do.

You can ask your butcher to bone and butterfly your leg of lamb. If there is a lot of fat you can trim some of the fat.
Ingredients:

  • 1 leg of lamb (4-6 pounds) boned and butterflied.
  • 4 red potatoes
  • 1 large onion
  • Olive Oil

Seasoning Mixture:

  • 1-1/2 Tablespoon Kosher Salt
  • 2-Tablespoons minced fresh rosemary
  • 4 garlic cloves, minced
  • 1/2 cup Dijon Style mustard
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  1. In food processor add the salt, rosemary, garlic, and process as fine as possible.
  2. Add the mustard, balsamic vinegar, and lemon juice and process for a minute longer.
  3. Place lamb on baking rack fat side up and spread the processed mixture over the fat side of the lamb.
  4. Let sit at room temperature for 1 hour.
  5. In the meantime wash and cut 4 red potatoes (or any potatoes you desire) in half lengthwise.
  6. Quarter the large onion.
  7. Place the potatoes and the onion in the baking dish, sprinkle with Olive oil and toss the onions and potatoes so they are coated nicely.
  8. Place the rack with the lamb over the vegetables.
  9. This method of roasting will give the vegetables nice seasoning from the drippings off the roast.
  10. Roast the lamb at 450 degrees for 20 minutes.
  11. Turn the lamb over carefully and roast an additional 20 minutes.
  12. Let the roast stand for 15 minutes and then slice on the grain and serve.
  13. Serves 4 to 6.

If you use a 6 pound leg of lamb add more potatoes to serve more people.

Breakfast Casserole

This a tasty breakfast casserole that will feed about 8 people.

Ingredients:

  • 30 ounce package of frozen hash brown potatoes
  • 1/2 cup butter, melted
  • 1 (10-ounce) can cream of chicken soup
  • 1 pint sour cream
  • 1/2 cup scallions/green onions
  • 1/2 cup cilantro (optional)
  • 1 or 2 jalapeno peppers seeded and chopped (optional)
  • 2 cups cheddar cheese, grated
  • 7 ounces ham, farmer’s sausage or other breakfast meat, chopped into bite size pieces
  • 8 eggs beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare an 11 x 14 baking dish with cooking spray.
  3. Mix all the ingredients together adding the hash browns last and place in prepared pan.
  4. Bake for 45 minutes or until cooked through.
  5. Your baking time could take up to 70 minutes depending on the type of pan you use.
  6. Check the casserole initially at 45 minutes and continue cooking till cooked through.

Antipasto Pasta Salad

 

This recipe will feed approximately 12 people or more as a side dish. Make it up ahead of time when you know company is coming.

1 lb. cooked pasta shells or bowties drained and cooled
16 oz. Italian Mix Giardiniera (marinated carrot, cauliflower, peppers, celery, pickles, onion)
12 oz. marinated artichoke hearts
1 cup baby spinach leaves, julienned or whole
1/2 cup thinly sliced red onion,
1/2 cup Italian salami of your choice, cut into strips or cubed
1/2 cup shaved or grated Parmesan cheese
White balsamic citrus basil dressing or any Italian dressing you prefer to taste
Salt and Pepper to taste
Fresh chopped parsley to garnish
Garbanzo Beans (optional)

Mix all ingredients together. You can serve it immediately or if you want a more marinated taste let it sit in the refrigerator for a few hours. If you have ingredients that are your antipasto favorites go ahead and add them to the salad. If you like a meatier salad add more than 1 type of Italian salami to the bowl. Be creative to your families taste buds! This can be made a day ahead. After it has sat in the refrigerator you might want to add more dressing before you serve it…