Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Orange Glazed Chicken

This is a simple, economical and delicious family meal idea I got from my dear long time walking friend. I like to make it with chicken thighs and serve it with orange raisin rice on the side.

  • 10 -12 pieces of chicken
  • 1 teaspoon salt
  • pepper, garlic powder 
  • 1/4 cup frozen orange juice concentrate (scooped out of the tin)
  • 2 tablespoons butter
  • 1 tablespoon fresh grated ginger or 1/2 teaspoon ground ginger
  1. Season chicken pieces with salt, pepper and garlic powder or preferred seasoning salt.
  2. Bake on foil lined cookie sheet at 375° F for 40 minutes
  3. In a small pot, bring orange juice, butter and ginger to boil. Spoon over chicken and bake another 20 minutes.
Orange rice
Add one tablespoon frozen orange juice concentrate per cup of water to rice. Add 3 - 4 tablespoons of raisins just before rice is done, so it plumps.

For extra flavor and tenderness, marinate the chicken in buttermilk or yogurt for a few hours. Drain, season and follow above method.
Have fresh ginger on hand in the freezer to finely grate when needed, then return to freezer.

Mexican Layered Dip

This is one of my favourite dips to serve at a party.  It has all the Mexican flavours that we love all neatly layered together for a perfect bite every time.  
  • 1 - 250 gram or 8 ounce light cream cheese
  • 1/2 cup light sour cream
  • 1 tablespoon  taco seasoning
  • 1/2 can refried beans
  • 1 cup purchased or home made guacamole 
  • 1 cup salsa
  • 1 small can sliced olives
  • 1/2 cup chopped green onions
  • 1 cup finely shredded cheese
  1. Mix together the softened cream cheese, the sour cream, and the seasoning.
  2. Layer the cream cheese mixture first and then the remaining ingredients in order listed.
  3. Refrigerate and then serve with salted tortilla chips.

Bread for the Journey

"Just taste it!"

"Oh, taste and see that the LORD is good;
Blessed is the man who trusts in Him!"
Psa 34:8
Those of us who are mothers all have memories
of coaxing our children to try a new food.
"Just taste it," we beg, "Its GOOD!"
My husband complains when I make a new recipe,
"Why don't you make the good ones I like?"
he whines, before he even tastes.
My reply stops him cold....
"All those recipes you love? They were all new recipes
the first time you tasted them!"
True, isn't it ? if we don't 'taste' , if we don't try,
we will never know how good something is.
Did you ever stop to think of how we got the word 'good'?
It is simply 'God' stretched out.
Isn't that what God does?
Stretch out His hand continually,
offering us good things?
The blessings of every day.
Every time we exclaim "GOOD!".. it comes from the hand of God.
The ultimate stretching out was God's Son on the cross,
to show us how much
He loves us.
Isn't this a perfect time of year to remember...
God stretched out is indeed GOOD !
With what heart-felt gratitude we reach back to Him
remembering the pain our 'good' cost Him!

Blueberry Crumble Muffins

This recipe, submitted by Wendy, (with several changes) is from the Central Heights church cook book.
In 1992 the recipe book was complied as a fund raiser by the members of a care group.
The book was dedicated to the pastors wives for their loving example of
support and hospitality. My dad was one of the pastors of the church and so my Mom
was one of the wives honoured. There is a photo of the pastors wives in the cook book and
when using a recipe from this book I often have to give thanks to God for the
many great years at CHC.

Ingredients for muffins:
-1/2 cup margarine, room temperature
-1 cup white sugar
-2 large eggs
-1 tsp vanilla
-2 cups flour
-2 tsp baking powder
-1/2 tsp salt
-1/2 cup buttermilk or sour milk (1/2 cup milk plus 1 tsp vinegar, let stand for 3 minutes)
-2 cups fresh or frozen blueberries
Preheat oven to 375º. Grease muffin tins. Beat Margarine until fluffy. Add sugar, mix well. Beat in eggs and vanilla. In another bowl mix dry ingredients together. Add half the dry ingredients to creamed mixture. Mix in half the milk. Mix in the remaining dry ingredients, then the rest of the milk. Fold in the blueberries. Fill each muffin cup to the top.

Ingredients for Crumble:
-1/2 cup flour
-1/4 cup sugar
-1/4 cup margarine
Stir flour and sugar together. Cut in the margarine to make a crumble. Sprinkle over all the muffins.
Bake approximately 20 minutes until golden. Cool in muffin tins. Makes 12 muffins.

Oma's Goulash

This is the goulash that my Oma always made. It has very few ingredients but the flavor is so good. This recipe stems back from Russia, trekked across Europe to Germany, then to Paraguay and finally Canada. Needless to say that her family has been eating this for generations. You can serve this with rice or pasta your choice. A simple salad completes the meal.
  • 1 lb round steak cubed, or use stewing beef cubed into smaller chunks
  • 1 tablespoon butter, 1 tablespoon oil
  • 1 small can of tomato sauce
  • 1 cup of cream, or if you must go lighter, milk, but it is so good with the cream
  • salt and pepper to taste
  • 2 heaping tbsp flour
In a pot brown the beef cubes well. Add barely enough water to cover the meat and cook until tender. About 40 minutes to an hour depending on the meat.
Mix flour with cold water and add the paste to the meat. Cook for a few minutes.
Add the tomato sauce, and the cream.
Heat through and season to taste.
So Kinder jetzt essen (so children let's eat)!

Red Velvet Cake

This cake is one of my grandchildren's favorite. I have made it for a few of their birthdays. It's very hard to keep the whipped cream from turning a pink tone when you cut the cake but hey a few pink tints don't bother me!
I know you can buy red velvet cake mixes but sometimes it's just fun to do one from scratch.
This recipe is from a friend, I made a few changes.
  • 2 1/2 cups flour
  • 2 1/2 tablespoons cocoa
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1 1/3 cups white sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 2 tablespoons liquid red food coloring
  • 1 teaspoon vinegar
  • 1 teaspoon baking soda
1. In a bowl sift together flour, cocoa, salt, and set aside.
2. With mixer beat butter until creamy, add sugar and beat until light.
3. Add eggs one at a time beating well after each one.
4. Add vanilla and beat until well combined.
5. Whisk together buttermilk and red food coloring and add the flour alternately with the buttermilk mixture until well blended.
6. Combine vinegar and baking soda together (it will foam up) then quickly fold into the cake batter. This will help make the cake light and fluffy
7. Divide the batter between two 9 inch round pans which have been lined with parchment paper.
8. Bake in preheated oven at 350º for 30 minutes.
9. Once cakes are done and out of the oven cool for 10 minutes then invert them on a wire rack and let cool completely before frosting.

I frosted the cake with sweetened whipped cream. Sometimes I cut each cake in half horizontally giving me 4 layers which I then assemble with whipped cream between each layer and spread more whipped cream on top and sides. This time I left the cake in 2 layers so as to see the cake texture.
You can also make cupcakes or use in a trifle.


Pork Paillards

This is an adaptation of a Martha Stewart recipe I saw in a recent magazine. It's delicious and can almost take the place of a nice Olive Garden dinner. For the original recipe you can go to 

  • 1 pound pork tenderloin
  • salt, pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup white cooking wine
  • 3/4 cup chicken stock
  • 1 tablespoon flour
  • 1/2 cup cream
  • a good shake of paprika 
  • a sprinkle of finely chopped parsley or rosemary

  1. Slice pork at a slight angle, 1/4 - 1/2 inch slices (easier if still slightly frozen)
  2. Pound with meat hammer (smooth side for smooth look) and season with salt and pepper.
  3. Heat oil in skillet over med-high heat and add half of the paillards, cooking both sides until nicely browned. Set aside on plate and continue with the rest, adding to plate when done.
  4. Add cooking wine to skillet and stir, scraping brown bits with wooden spoon, about 1 minute.
  5.  Shake up broth and flour in a small jar, add to pan, stirring until it thickens slightly.
  6. Gradually stir in cream and pork paillards and simmer a few minutes.
  7. Season with paprika, turning paillards to coat with sauce.
  8. Serve with your favorite pasta. Garnish as desired. Serves 4
Note: for two people, I recommend using a smaller or half of a pork tenderloin. You don't have to remove them from the pan if it's only one pan full. Just continue with adding liquids. The amount of sauce is still good and if you like more sauce for the whole recipe, add more according to taste. Try using apple juice to deglaze the pan.

Brown Bread-just one loaf

Sometimes I just want one loaf of fresh bread.
I adjusted my mom's brown bread recipe to fit into my bread machine.
It can be mixed and baked in a bread machine,
or set bread machine on dough cycle, and bake in oven.
This bread also is easy to mix by hand.

-1 cup plus 1 tablespoon water, very hot out of tap
-1 tablespoon liquid honey (melt hard honey in microwave it you don't have liquid)
-1/8 teaspoon lemon juice
-1 tablespoon margarine (break into little pieces to add into machine)
-1 1/2 teaspoons salt
-1 1/2 cups whole wheat flour
-1 1/2 cups white flour
-1 tablespoon brown sugar
-1 1/2 teaspoonsyeast - if making and baking in bread machine use Bread Machine Yeast
-if making dough in machine but baking in oven use instant or fast rise yeast

Place ingredients in order given into bread machine pan. Choose dough cycle if you want to bake in oven once the dough is ready, or set on whole wheat cycle if baking in machine.
If baking in oven, once the dough cycle is complete, remove dough, on a lightly floured counter form dough into a loaf shape and place into greased and floured bread pan. Allow to rise until doubled. (about 3/4 hour)
Bake in preheated 375º oven for 25 minutes. Let bread rest in pan for 5 minutes and then remove to a cooling rack.

Bread for the Journey

In our Sunday School class at church we are studying the book of James. One verse that stands out is James 1:2 'Consider it pure joy my brothers whenever you face trials of many kinds because you know that the testing of your faith develops perseverance.'
Our son was diagnosed at the age of 7 months with tuberous sclerosis and autism. He does not speak and has seizures. We asked ourselves this question many times, would we be able to consider it pure joy to face the trials that were to become our way of life? We knew that it would not be in our own strength but in giving it all to God. He is able. And as Philippians 3:12 and 13 states 'I can do all things through Christ who strengthens me'. I repeated that verse many a time and held on to that promise.
Yes the journey has sometimes been difficult (our son is now 34 yrs old) but we can say with a joyful heart that we love our son just the way he is, we wouldn't change a thing. He keeps us smiling at his unique sense of humor. God entrusted us with a very special blessing.
I don't know where I found the following, it's a balm to my soul and it soothes my heart every time I read it:

"I asked God to make my handicapped child whole
God said his spirit is whole and his body is only temporary."

The photo above is fitting because our son loves to pick 'thistle puffs' and flutter them in the wind.

Oven Baked Chili

Several weeks ago we headed out to go snowshoeing and I decided to make a pot of chili
to take along. Chili recipes come a dime a dozen and this is a combination
of several recipes I have used. I baked the chili in a slow oven for 6 hours to blend the flavors.
You could also let it cook all day in a crock pot.

Chili Ingredients:
-1 lb ground beef
-1/2 lb hot Italian sausage, casings removed
-1 medium onion, diced
-4 cloves garlic, minced
-1 cup diced peppers, I used red and yellow
-1 small can diced jalapeno peppers (approx. 1/3 cup)
-2 tsp cumin
-1 tsp pepper
-3-4 tbsp chili powder
-2 tsp salt
-1 tsp garlic powder
-1/2 tsp hot pepper flakes
-2 tsp sugar
-3 tbsp vinegar
-2 15oz cans diced tomatoes
-2 15 oz cans tomato sauce
-1 can kidney beans, drained
-1 can black beans, drained

In a large heavy pot (or fry pan) fry beef and sausage. When the meat begins to brown add the onion and peppers and cook until vegetables begin to soften and meat is just cooked. Add the spices and cans of tomatoes and beans. Once the chili begins to bubble turn it to simmer and taste. You may want to add more chili powder if you like it hotter.
Transfer chili to a dutch oven, roaster or heavy casserole. Cover with lid. Place in 250º oven and let bake for 4-6 hours. Give it a stir every couple of hours.
Serve on a toasted bun with some grated cheddar.

Pork and Apple Fajitas

We first had this in a Mexican restaurant near Mount Vernon.
The flavours were so good together that we recreated it at home.

  • 1 large pork tenderloin* or 1 lb. boneless pork
  • 1/3 cup soy sauce
  • 3 tablespoons sherry
  • 1-2 cloves garlic, minced
  • 1 red pepper cut into strips
  • 1 green pepper cut into strips
  • 1 medium onion, sliced from root to stem
  • 1-2 tablespoons olive oil
  • 1 or 2 apples, cored and sliced
  • 1 tablespoon butter
  • 1 tablespoon brown sugar (opt.)
  • Tortillas
  • Sour cream, fresh or prepared salsa
  • grated cheese, lettuce and chopped tomatoes.
* I buy pork tenderloins at Costco where they are sold 4 or 5 to a package. They are very lean, are larger than those bought in a supermarket and are reasonably priced. I wrap them individually in waxed paper and freeze them in a ziplock bag so I can take just one out at a time if need be.
  1. Slice pork tenderloin across the grain into thin slices.
  2. In a small ziplock bag, place pork slices, soy sauce, sherry and garlic. Seal and let stand for an hour or so. 
  3. Remove meat from marinade, reserving a little for later.
  4. Prepare sour cream, salsa, lettuce, tomatoes and cheese, and warm tortillas. This meal is best served right from the pan.
  5. Heat oil in fry pan and saute` onions and peppers until they begin to caramelize. Remove to a bowl and keep warm.
  6. In same pan, stir fry pork until done, adding a little marinade to moisten it if desired.
  7. In another pan, saute` apple slices in butter and sugar (if desired) just until they soften.
  8. To serve, place a few pork slices on a tortilla, add some peppers and onions and a few apple slices. Top with sour cream, salsa, lettuce, tomatoes and cheese. Roll up and enjoy.

Bumbleberry Pie

Bumbleberry pie is a Canadian favorite...a combination of apples, rhubarb and assorted berries. With so much emphasis on eating locally grown products these days, here's a dessert that uses all home-grown fruits over here. In season...the berries, apples and rhubarb are picked fresh in the garden. At this time of the year, they come from the freezer. Either way, there's nothing like fresh bumbleberry pie!

This recipe originated with Jean Pare of Company's Coming...a Canadian favorite...and I've changed it up a little over the years. Use your favorite pastry recipe...check out Anneliese's pastry tips on this blog...or purchase ready-made pastry at the supermarket. I usually make a large batch of pastry (recipe on the Tenderflake lard package) and freeze the pastry to use later at a moment's notice.
  • Pastry for a 2 crust pie
  • 2 cups cooking apples, peeled and sliced
  • 1 cup rhubarb, chopped
  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup sugar
  • 1/3 cup flour
  • 1 tablespoon tapioca
  • 1/4 -1/2 teaspoon granulated sugar
  1. Roll out pastry and line 9 inch pie plate. Roll top crust and set aside.
  2. Combine 1 cup sugar with flour and tapioca in large bowl.
  3. Add apples, rhubarb and berries. Toss well.
  4. Turn into pie shell.
  5. Dampen crust edge; cover with top pastry. Trim and crimp to seal.
  6. Pierce top crust with fork to vent.
  7. Sprinkle with remaining sugar.
  8. Bake at 400°F for 15 minutes. Reduce heat to 350°F and continue to bake for another 40 minutes...or until golden and bubbly.
Feel free to substitute other berries...try strawberries or blueberries as well. Bumbleberry filling is whatever you choose to make of it!

Chocolate Chipit Snackin' Muffins

Again, another good recipe from my favorite muffin cookbook called "The Best 250 Muffin Recipes by Esther Brody. I have really enjoyed this book and for a good while there I was trying a new recipe every week.
I think it is time that I rekindle that ritual. Sunday breakfast was often homemade muffins before we all run out of the door for church. This recipe is also vegan for those who have allergies to egg or dairy.
  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 tbsp. cocoa
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup oil
  • 1 tsp. vanilla
  • 1 tbsp. vinegar
  • 1 cup warm water
  • 1/2 cup chocolate chips (or more if you so desire)
  1. In a bowl combine flour, sugar, cocoa, baking powder, baking soda and salt. Make a well in the center. Add oil, vanilla, vinegar, and warm water. Stir just until moist. Add chocolate chips.
  2. Spoon batter into prepared muffin tins, filling to top. Bake in prepapred muffin tins, filling to the top. Bake in a preheated oven for 15 to 20 minutes at 400. (I always do 375.)
Serve with a good cup of coffee in the company of good fellowship.

Pineapple Squares

Recently my sister reminded me of this simple dessert our Mom used to make.
I have changed it just a little.
It was submitted to The Mennonite Treasury of Recipes, by Mrs Block and Mrs Olfert,
both from Steinbach Manitoba, where my Mom spent some of her growing up years.
When I was growing up our family would take the trip from BC to Steinbach, Manitoba to visit
grandparents and relatives. I have fond memories of those visits.

-2 1/2 cups graham crumbs (set aside 1/4 cup of dry crumbs for top)
-1/2 cup melted butter
Mix together and press into a 9x13 pan. Bake in 350º oven for 12 minutes. Cool.

Pudding Layer:
-1 box vanilla pudding and pie filling
-2 cups milk
Cook pudding on stove top or in microwave until thick. (follow package directions)
Spread over cooled crust. Cool.

Pineapple Cream Layer:
-1 large can crushed pineapple, drained
-2 cups whipping cream
-1 tsp vanilla
-2 tbsp sugar
Whip cream adding sugar and vanilla, until thick. Fold in drained crushed pineapple. Spread over cooled pudding layer. Sprinkle with remaining 1/4 cup of crumbs. Cover and keep in fridge for several hours. This dessert keeps well for 3-4 days, covered in the fridge.

Bread for the Journey

A Day of Rest
I grew up in a home where Sundays were completely different from any other day of the week. We went to church, had a relaxed family dinner, mom and dad had a nap and we could play until friends came over and then play some more. We were not allowed to do homework. Now I know that sounds legalistic, but at the same time it was freeing. The only thing that rule did, was to force us to work ahead, and be able to enjoy a free day.

Jesus said that the Sabbath was made for man. God, who created us, knew we would need rest, so He said we should work six days and rest one day. This is hard to do in our fast paced way of life when stores are open and life does not stop. But maybe we need to consider how we can slow down and take the time to sit at His feet. We may be surprised at what we can accomplish when we are rested and recharged.

“Come to me, all you who are weary and burdened and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls. For my yoke is easy and my burden is light.” Matthew 11:28-30

Pita Chips

On of my absolute favorite snacks is Hummus with Pita Chips.
The Pita Chips can be purchased but why buy them when you can buy a package of Pita Bread and make your own at a fraction of the price.
Pita Chips take only minutes to make and if you keep a bag of Pita bread in your freezer. . . you will never have stale chips again.
  • 1 bag Pita bread
  • olive oil
  • seasoned garlic powder. . .I use Johnny's
  • coarse ground sea salt
  1. Lightly brush both sides of your pita bread with olive oil
  2. Lightly sprinkle with garlic powder and sea salt
  3. Cut the bread into 8 wedges and separate the each wedge to make 16 chips.
  4. Put them on a cookie sheet . . you will need to repeat this or use more than one cookie sheet. I used parchment paper to make the cleanup easier.
  5. Bake at 375 F for about 5 minutes or until lightly browned.. . .set your timer or you will be tossing them all in the garbage. . I've done it.

Chocolate Peanut Butter Rice Krispee Squares

A few weeks ago I ran to the store before the wee ones were coming for a Grammie day. I wanted to make some rice krispee squares with them for a treat. When I got home I realized I had purchased the rice krispees that have a "touch of cocoa" on them. I made the regular recipe but added peanut butter. . .and they loved it. . .and so did we.

  • 1/4 cup butter
  • marshmallows. . .a 250 gram bag or 40 regular sized
  • 1/2 cup natural peanut butter
  • 6 cups cocoa rice krispees
  1. Take a large pot and use the butter to grease the sides a bit.
  2. Add the peanut butter and marshmallows and heat on medium heat until everything is melted.
  3. Add the rice krispees and stir well.
  4. Dump it all into a greased 9 X 13 pan.
  5. Allow to cool and then cut into squares.
  6. Invite your favorite kiddies over and have a party.

Hamburger Helper

The other day I was chatting with my daughter and she suggested I post homemade hamburger helper, a dish that her boys really like. I asked her how she made it and she said 'oh you brown hamburger, add some spices, Kraft dinner', what? I chuckled as I realized that is the answer I usually give her. This is a quick meal from stove to table. Here is my version since I never did get the recipe from her.
  • 1 pound lean ground beef
  • 1 box macaroni and cheese 
  • 1 teaspoon chili seasoning
  • 1 teaspoon taco seasoning
  • 1 teaspoon Italian seasoning
  • 1 teaspoon parsley flakes
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup tomato juice
  1. Brown ground beef in a skillet. Add spices, salt, pepper, and the tomato juice.
  2. Boil macaroni until tender. Add macaroni and packet of cheese (that comes in the box) to the ground beef mixture and stir well.
  3. Simmer for 15 minutes. adding more tomato juice if the mixture seems too dry.
  4. Serves: 4 to 6
Tell me did I do?

Bread for the Journey

Psalm 19: 8 “The commands of the LORD are radiant, giving light to the eyes.”

1 Corinthians 13:12 “For now we see through a glass darkly but then face to face. Now I know in part but then I shall know even as also I am known.”

Light and vision have been recurring subjects of conversation in our house lately.
My husband had a cataract removed from first one eye and then a month later, the other.
I had the procedure done several years ago and understand
as he speaks of the changes this is making in how he sees.

In cataract surgery, the doctor removes the clouded lens from your eye and replaces it with a soft plastic lens. The new lens is usually a corrective one as well so that your vision is improved.

During the month between having the left eye and right eye done you can’t help but compare what you see with each eye. From seeing things as an indistinct blur, to seeing sharply; from seeing things with a subdued and yellowed cast, to seeing bright clear colours; the difference between the “good” eye and the “bad” is remarkable.

The Bible tells us that the commands of the Lord are radiant, giving light to the eyes. When we obey His commands, His will is made clear to us, illuminating our daily walk.

And, as it says in 1 Corinthians; our limited and often flawed perceptions here on earth will be clear and vibrant when we see Christ face to face. What we see as negative experiences while we are going through them will be shown as blessings when seen through His perfect lens.
May we "see" things as He does - clear, illuminating and true.


This is a favourite dessert at our house.
I first had it in Australia where they consider it to be their National dessert.
I believe New Zealand also lays claim to Pavlova so
you could say it is a "Down Under" favourite.
It was first made to tempt the famous ballerina Anna Pavlova - hence its name.
Pavlova is best made the night before you plan to serve it so that
it has all night to cool in the oven
  • 3 egg whites at room temperature (I use large eggs)
  • 1/3 cup sugar (1st amount)
  • 2/3 cup sugar (2nd amount)
  • 2 teaspoons cornstarch
  • 1/2 teaspoons vanilla
  • 1 teaspoon vinegar

  • 1 cup whipping cream
  • 2 tablespoons icing sugar
  • 1/2 teaspoon vanilla
  • fruit of your choice. Fresh berries are great, as are fresh or canned peaches, nectarines, pineapple, kiwi or a combination.
  1. Beat egg whites until stiff peaks begin to form.
  2. Add 1st amount of sugar, a few tablespoons at a time, beating very well between additions. I was told to check that the sugar had dissolved before adding the next amount. You can check by tasting a bit of the meringue to see if there are any grains of still sugar intact. This can take a long time so I don't always beat it that long.
  3. Beat in vanilla and vinegar.
  4. Mix cornstarch with the 2nd amount of sugar and continue to add sugar in small amounts beating well in between each addition until meringue is very thick and most of the sugar is dissolved.
  5. Cut a round of parchment paper to fit a pizza pan. You can sprinkle the pan with a bit of water before putting the parchment down so it sticks to the pan. Alternately you can use foil which is lightly buttered.
  6. Pile the meringue on to the parchment in a circle about the size of a dinner plate. Using a spatula or spoon, push the meringue to the outside edges and indent the centre so it is lower than the sides.
  7. Place in centre of a 300 degree F oven and bake for 1 hour.
  8. After one hour, turn oven off. DO NOT OPEN OVEN DOOR until it is completely cold. (I usually bake my pavlova just before going to bed and leave it in the cold oven overnight.)
  9. Whip cream with icing sugar and vanilla until soft peaks form.
  10. Pile the whipped cream into the centre indentation of your pavlova. (You can do this a couple of hours ahead or right before serving.
  11. Top with cut up fruit or arrange fruit slices in a circular design. Do not put the fruit on until just before serving or the meringue will soften.
  12. Cut into wedges to serve.

Steak Bake Casserole

I often enjoyed this casserole at my mom-in-law's table, many years ago. I made it recently for old times sake, and it's still every bit as good.

  • 1 1/2 lbs. round or chuck steak, cut into 1/2" strips
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/4 tsp. pepper
  • 2 tablespoons flour
  • 1 onion, sliced
  • 1 lb. can tomatoes (about 2 1/2 cups)
  • 1 (4 oz.) can sliced mushrooms, drained
  • 3 tablespoon soy sauce
  • 3 tablespoon molasses
  • 1 (10 oz.) pkg. frozen French cut green beans
  • 1 tablespoon sesame seeds
  1. Sprinkle meat with flour, salt and pepper. Toss to coat.
  2. Brown meat lightly in large skillet.
  3. Add remaining ingredients except green beans and sesame seeds.
  4. Simmer for 30-45 minutes (or until meat is tender), stirring occasionally.
  5. Cook green beans as directed.
  6. Add cooked beans.
  7. Pour into 2 1/2 quart casserole.
  8. Prepare muffin batter and drop by tablespoons onto hot meat mixture.
  9. Sprinkle with sesame seeds.
  10. Bake uncovered at 400°F for about 20 minutes.

Tangy Sesame Muffins:
  • 1 1/4 cup flour
  • 1 1/2 teaspoon. baking powder
  • 1 tsp. dry mustard
  • 1/2 teaspoon. salt
  • 1/2 cup milk
  • 1 egg, beaten
  • 2 tablespoon oil
  1. In mixing bowl, combine flour, baking powder, salt and dry mustard.
  2. Mix milk, egg and oil...and add to dry ingredients.
  3. Stir only until moistened.
Notes: I used fresh green beans, cooked to tender crisp...instead of frozen French cut beans. 

Vegetable Presentation

I needed something extra special to serve with fondue at our 'let the games begin' party.
I give full credit to my friend Jan for this wonderful idea.

Vegetable Bundles
Slice an eggplant or zucchini into 1 1/2" slices.
Using a sharp knife hollow our each slice, creating a ring.
For each bundle I used:
-4 green beans
-3 asparagus spears
-2 strips each yellow and red pepper
-4 thin carrot sticks
-4 long green onion pieces (optional)
-olive oil
-herbs or spices of your choice
Separately cook beans, carrots and asparagus for 2 minutes in microwave with a few table spoons of water. They will still be crunchy. Do not pre cook the peppers.
Once cool enough to touch, combine bundles of veggies and feed through the ring.
Carefully place them on a parchment lined baking sheet.
If using onions, place on a plate and heat in microwave for 20 seconds, just to soften them enough to tie in a bow. Place bow on top of ring as a garnish.
Drizzle with olive oil and sprinkle with herbs you enjoy.
Give each a grind of fresh pepper and salt.
Bake in 400º oven for 12-14 minutes.
Drizzle with one teaspoon of melted butter and serve.

Banana Nut Cookies

When we first were married, we had the privilege of getting to know an elderly Japanese woman named Elma. She would invite us over for traditional Japanese meals along with some other friends. She passed away after only knowing her for 3 years, but I fondly am reminded of her whenever I bake these cookies. I never took any authentic Japanese recipes, which I regret today, but I do have this one.
This is a soft cookie, which tastes like a little cake. I freeze bananas after they are to0 ripe to eat and like to bake all kinds of goodies with them beyond just loaves and muffins.
  • 2 1/2 cups of sifted flour
  • 2 tsp. baking powder
  • 1/4 tsp. of baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup of butter
  • 1 cup sugar
  • 1 tsp. vanilla
  • 3 mashed bananas
  • 1/2 cups of chopped pecans ( more if you like)
  • 1/4 cup sugar
  • 1 tsp. cinnamon
  1. Cream together butter and sugar, beat in eggs one at a time. Beat thoroughly, add vanilla.
  2. Sift dry ingredients together.
  3. Add to the butter mixture, alternating with the mashed bananas.
  4. Beat well after each addition, until smooth.
  5. Fold in the nuts.
  6. Drop by spoonfuls on greased cookie sheets.
  7. Sprinkle with a mixture of cinnamon and sugar.
  8. Bake at 400 degrees for about 10 to 12 minutes. Depending on your oven.