Pork Stir Fry

I love stir frys and they are so simple to prepare. If you don't have time to cut up the vegetables you can purchase them ready cut in a package. Hubby grilled the pork chops while I got the rest of the ingredients together. We enjoyed this meal and Kayla was happy there were leftovers for her lunch the following day.

Ingredients:

• 2 pork chops, cooked and cut in thin slices
• 1 tablespoon cooking oil
• 3 cups mixed vegetables, your choice of veggies, cut as preferred if you are cutting up your own. I used a package with ready cut stir fry veggies.
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Sauce:

• 2 tablespoons soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1 1/4 cups water
• 1 tablespoon tapioca starch

1. Whisk together sauce ingredients and set aside.

Stir fry:

1. Heat a large skillet or wok with a tablespoon of cooking oil, on medium high heat.
2. Add vegetables, salt, and pepper and stir fry for 5 minutes.
3. Add cooked and sliced pork and stir fry another 5 minutes or until heated through.
4. Stir in sauce mixture and cook on medium heat for 2 minutes or until sauce has thickened.
5. Serve over noodles.
6. Served 4 good appetites.

Daffodil Cake

Today it's five years since I said "auf wiedersehen" at the bedside of my father's home going. I prefer to use the German term because it speaks of a "seeing again".  At the memorial service we set the tables with daffodil plants that the family took home to plant . . . a reminder of the resurrection just like new life in spring. When I saw this recipe in an old Betty Crocker file, I had to post it, with a few personal adaptations, of course.

Ingredients:

• ¾ cup flour
• ¾ cup sugar
• 10 egg whites
• ¼ teaspoon salt
• 1/2 cup sugar
• 6 egg yolks
• 1 tablespoon lemon juice

Method:

1. Heat oven to 350° F.  Insert oven rack on bottom third of oven.
2. You will need three mixing bowls. In the first bowl, mix flour and ¾ cup sugar
3. In the second bowl, beat egg whites until frothy, add salt, and then gradually add sugar, beating until stiff. Fold in lemon juice.
4. In a small - third mixing bowl beat egg yolks well until thick and lemon colored. If you can get farm fresh eggs that have the dark yellow yolk, it helps to bring out the contrast in the yellow and white batters.
5. Sprinkle flour/sugar mixture into meringue, a few heaping tablespoons at a time, folding each amount in with rubber spatula.
6. Pour half of this white batter into the just emptied (flour/sugar) bowl. Gently fold egg yolks into one of the white batters.
7. Spoon yellow and white batters, alternately into un-greased tube or angel food pan.
8. Bake on lower part of oven about 40 – 45 minutes or until top springs back when lightly touched.
9. Invert pan on funnel or cooling rack and let hang until cooled. To un-mold, slide a thin sharp knife to cut around all of the edges and let it drop out upside down onto serving plate. Slide the same knife under the bottom of the cake, if your pan has a separate bottom.
10. Drizzle with orange glaze. Serve plain, with fruit, ice cream or sherbet.

  

Orange Glaze: (Mix)

•  1 cup confectioners sugar
• 1 tablespoon frozen orange juice 
•  warm water to blend, about 2 tablespoons

Fried Egg Dessert

Here's a dessert if you want to have some fun with a 'menu' ... or if you are cooking for that man who loves 'breakfast all day'.

Before we talk about the recipe .....Let's step back into my mother's Mennonite kitchen.

She often had standing on her cupboard a bowl of rich milk from our own cow. There it would sit until it thickened with a slightly sour taste and velvety texuture. I never ate it but when I started dating my husband-to-be we discovered it was a comfort food to him. After that, if my mom knew he was coming, she made sure she greeted him with a bowl of what was called "Dikja Malch" (Thick Milk) Now, hop-skip-jump over land or ocean to the kitchen of a famous French chef. He is preparing Crème Fraiche (pronouced krem fresh) Thick Milk or Crème Fraiche -- what's in a name ?? the transformation of common to gourmet !

Purchasing Crème Fraiche can be expensive but easy to make yourself.
* 2 cups whipping cream
* 2 tbsp buttermilk

1.Heat slightly the 2 cups whipping cream - not more than to 40 C - this makes the cream barely warm.
2.Stir in the buttermilk.
3.Pour into a jar or bowl and cover lightly with plastic wrap and set in a warm place in your kitchen. Don't touch it for 24 hours. It should be thickened and have a slightly sour/nutty taste. For a stronger flavour and firmer texture leave for several more hours. 4. When done, refrigerate. It will keep in the fridge up to a week.

TIP - Crème Fraiche can be whipped (after being chilled in fridge) When whipped with a little sugar and vanilla it makes an amazing dessert topping - it permanently holds it's shape without stabilizers and it is delicious ! Crème Fraiche is used in a variety of recipes, only a 'google' away!

For the fun 'Fried Egg Dessert'

1. Drain a tin of canned peach halves - will be about 1/2 cup of liquid.

2. Mix 1 tsp sugar with 1 tsp cornstarch in a small sauce pan and add the peach liquid - stirring well .

3. Cook, stirring constantly, until mixture clears and thickens.

4. Chill

5. Spoon Creme Fraiche onto a dessert plate. (you could, of course, use plain yoghurt)

6. Carefully place a peach half in the middle.

7. Spoon the peach glaze over the top.

(my husband chuckled when I served him this dessert but thought it needed 'pepper' and suggested that finely grated dark chocolate would do it ! )

***

Bread for the Journey

My heart was stirred in a new way this past December at the powerful working of the Holy Spirit, and the love of God that reaches to everyone.

My siblings were all together and we asked my brother Rod to share some of his experiences while on his recent trip to Ethiopia. He has been a pastor in Kansas for 30 years, and has just planted a new young vibrant church in that area. He is gifted in sharing his faith and has a passion for those who have not yet come into a personal relationship with Jesus. God has given him opportunities at home and abroad. I'm sharing his story of this beautiful young woman, Innelum. I trust your hearts will also be touched by this powerful story. 

THE FOREST GIRL There I sat a few months ago in a make shift church, in a remote Ethiopian village with about 60 pastors, all willing to die for their faith.  The last white American pastor who came to this village was tortured and killed.......my wife and kids were at home praying.  Many of these pastors were shepherding churches of thousands.  No buildings, no resources, little education, but a faith big enough to die for, and a country experiencing revival like I have never seen in my lifetime.  I wept as I heard their stories.  They have nothing........and yet they have everything.  We have everything.......and yet we have nothing.   I was teaching on Jesus's model of discipleship and had them partner up to share their personal testimonies with each other.  My partner was a 28 year old deaconess in one of the churches, Innelum.  She began to share with me that she was part of a tribe called the "forest people."  My curiosity was aroused as our interpreter stopped interpreting and had everyone else listen to her story.  Never had anyone from this village been saved.  For generations, the "forest people" had lived in obscurity, snatching people off the highway, dragging them into the forest, raping, torturing and killing them, and then cannibalizing them.  Her father was the witch doctor and mother the witch of the tribe, with one sister and two brothers.  When Innelum was 12, like Paul on the Damascus Road, she heard the voice of the Lord, fell to her knees and repented of her sins.  No missionary, no Bible, just the voice of the Lord.  At this point in her story, my theology is all messed up, because I have never heard the audible voice of God, and shouldn't there be a preacher, an NIV Bible, an altar call, and, and, and........ She immediately went to her father and mother and told them what happened.  They beat her nearly to death, and she fled the forest.  Large scars tattoo her body as a remembrance of the beating she took that day.  Long story short........a pastor and church took her in and discipled her in the Word.  She made it her calling to be a missionary to her family and the forest people.  Her sister was the first convert, then her brothers, then her mother, and just recently her father trusted Christ as his Savior and Lord.  Now the entire family have become missionaries to their tribe and most of them have been redeemed and have turned to Jesus.  Every story of God's saving grace is significant.  What's your story?  Think about it, hone it, practice it, share it.  Who knows, maybe your story will impact someone as Innelum's story did me. Rod Janzen Rod shared with us how his salvation story seemed like a lame little one when shared next to her, but like he says every story of God's saving grace is significant. His call on your life and mine is how He designed it to be. Jesus loves everyone and has given us all a free will to choose His gift of salvation. God uses different ways to make Himself known to us. Innelum's life story is unique and God in His tender mercy spoke to her, and gave her a clear understanding of her need for a Saviour. God does not generally speak audibly but His Holy Spirit makes us aware of our sins, pointing us to a redeemer who extends mercy, grace and forgiveness freely to all who ask. Most of us live in a free country where we can share our story of how God reached out to us.  There may be someone in your world who has never heard about Jesus....tell them your story. Maybe you are someone who has been waiting to hear about Jesus. Today you have. I pray that you will reach out and receive Him. He loves you! He wants you to come to Him. That will be your story to share so that others will hear about Jesus and come to know Him too. One by one like the Forest Girl and her family. John 3:16 For God so loved the world that He gave His one and only Son, that whoever believes in Him shall not perish but have eternal life. (NIV) Ephesians, 3:20 God can do anything, you know-far more than you could ever imagine or guess or request in your wildest dreams! He does it not by pushing us around but by working within us, His Spirit deeply and gently within us. (the message)

Tropical Delight Parfait

Though the grass may be green...it does not exactly feel 'tropical' out here just yet.  But having a tropical fresh fruit parfait on a winter's day...helps one pretend! 

Many years ago, I tutored ESL for a group of recent immigrants to our country.  For the most part, they spoke Spanish.  I used this recipe as a tutorial...with the students learning all the English words for the ingredients involved.  We prepared the recipe together...and when the session was over...we ate our lesson!  When I prepare this dish, I always remember my Spanish speaking friends of long ago.

• 1 pkg. vanilla instant pudding (4 serving size)
• 1 can (540 ml.) crushed pineapple, juice included
• 1 cup pina colada yogurt (or vanilla)
• 1 cup mandarin orange segments (use fresh or canned oranges)
• 1 or 2 bananas, sliced
• toasted coconut for topping 

1. Mix vanilla pudding with crushed pineapple in a bowl.
2. Add 1 cup yogurt and mix until combined.
3. Stir in mandarin oranges and bananas.
4. Spoon into serving dishes and top with toasted coconut.  

Once the pudding, crushed pineapple and yogurt are combined...you can add fruit as you prefer, more of one and less of another.   I like to toss in some fresh pineapple as well. 

Apple Coffee Cake

Cake:

• 1 cup of oil
• 4 eggs
• 1-1/2 cups of white sugar
• 3 cups flour
• 4 teaspoons baking powder
• 1 teaspoons almond flavoring
• 1/8 teaspoon salt
• 1/4 cup orange juice

Filling:

• 4 apples, peeled and sliced
• 1/3 cup brown sugar
• 1 tablespoon cinnamon

1. Combine filling ingredients and set aside.
2. In separate bowl beat together oil, sugar and eggs.
3. Combine all dry ingredients together.
4. Add the dry ingredients to the oil mixture.
5. Stir in orange juice, the batter is very thick.
6. Pour half of the cake into a greased Bundt pan.
7. Add with half of the apples.
8. Top off with the remaining batter.
9. Add the rest of the apples on top of the cake.
10. Swirl the apples and cake together with half turns enough to marble it together.
11. Bake in a preheated 350 degree oven for 70 minutes or until golden brown.

Chili Soup

Thick rich chili soup. It comes together quickly and freezes well.

Ingredients:

• 1 pound lean ground beef
• 1 tbsp olive oil
• 1 small onion, minced
• 1/2 cup finely diced celery
• 1/2 cup finely diced red pepper
• 1 796ml can diced tomatoes
• 2 cups low sodium beef broth
• 1 398ml can kidney beans
• 1 398ml can low sodium black beans, drained and rinsed
• 1 284ml can tomato soup
• 2 cups water
• 1 tbsp chilli powder
• 1 tsp cumin
• 1/2 tsp black pepper
• If you like it spicy.....add some chili peppers or hot sauce to your liking. 

Method:

1. In a heavy pot heat oil and brown meat. Add chopped vegetables when meat in about 1/2 way cooked threw. Cook until vegetables just become translucent and meat is done.
2. Add all other ingredients to pot. Stir well to combine and let heat over medium heat. Once really hot, turn down and simmer for at least 30 minutes. 

Creole Shrimp and Rice Bake

Divide this recipe in half and pop one in the freezer for an appetizer for unexpected guests or bring the whole recipe in a 9X13 pan to your next potluck. Make sure you make some fresh sals to serve on the side. Fresh salsa full of tomatoes, onions and peppers helps to round out the meal.

• 1 cup uncooked brown rice  which you should cook according to instructions.  Set aside to cool.
• 200 grams or about 7 ounces of chorizo sausage diced. (about 2 cups diced)
• 1 large onion, diced
• 1 sweet bell pepper, (any color) diced
• 2 stalks celrey, sliced
• 2 cloves garlic, minced
• 1 bunch kale broken into quarter sized pieces (about 4 cups when broken)
• 1 pound fresh or frozen (thawed) small shrimp

Creole Cheese Sauce

• 1/4 cup butter
• 1/4 cup flour
• 2 1/2 cups 2% milk
• 2 cups shredded mexican blend cheese
• 2 teaspoons creole seasoning
• additional shredded cheese for sprinkling on top

1. In a fry pan fry the sausage until browned, Drain well on paper towels. Wipe most of the fat from the pan and return the sausage to the pan. Add the kale and cover to steam until the kale has wilted slightly and turned a bright green color. Remove from pan and set aside.
2. In the same pan, saute the onion, in the remaining bit of fat from the sausage. Once the onions have turned translucent, add the pepper, celery and the garlic. Saute until all the veggies have wilted but are still tender crisp.
3. While the veggies are frying....begin to make the Cheese Sauce. I always make my cheese sauce in the microwave so if you like to do yours on the stove go ahead.
4. Melt the butter in a microwave safe 6 cup bowl or measuring cup. Add the flour and stir well. Add a bit of the milk and stir and then wisk in the remaining milk. Cook on high for one minute and stir and repeat until the sauce has thickened and is bubbly. Add the cheese and the seasoning and stir and set aside.
5. Add the rice to the veggies and stir to combine.
6. Spray a 9X13 pan with cooking spray. Put half the rice/veggie mixture in the bottom of the pan. Add half the sausage and kale mixture and half the shrimp. Cover with half the sauce.
7. Repeat layers and sprinkle the remaining cheese over top.
8. Bake at 325 for 45 minutes or until bubbly and browned on top.

Chicken Zharkovia (Russian Peasant Stew)

This was a dish that brings back memories from my mother’s kitchen growing up.

Chicken Jharkovia (Russian Stew)

• 1 fryer or roasting chicken cut up into pieces
• Vegetables cut into large chunks
• 1 onion or 2 leeks
• 2 potatoes
• 2 stalks of celery
• 2 carrots
• 1 bell pepper
• 2 zucchini
• 2 parsnips, or turnips or both
• flour to dredge chicken in
• salt and pepper to taste
• 1 tablespoon oil
• 2 tablespoons butter
• 4 cups chicken broth and 1 cup of water if more liquid is needed

Method:

1. Have all your vegetables washed, peeled, cut and set aside. 
2. Prepare the chicken by rolling in flour seasoned with salt and pepper (start with 1/2 cup flour, 1/2 tsp. salt and 1/4 tsp. pepper). 
3. Shake off excess flour and add to heavy dutch oven with 2 Tbsp. butter and 1 Tbsp oil heated.  
4. Brown all chicken pieces well. 
5. Remove browned chicken from pan and add all the vegetables except zucchini and parsnips. 
6. Brown well in the drippings.  
7. Add chicken to the vegetables and add 4- cups of broth. 
8. Cover and let simmer on top of stove or in preheated 350 degree oven for 45 minutes. 
9. At this point taste and see if you need to add salt and pepper. 
10. Add the zucchini, parsnips and extra cup of hot water if needed. 
11. Cover again and cook for another half hour or until vegetables and chicken are cooked through.
12. Serve with good bread.

Rosemary Potato and Sausage Supper Dish

Rainy days call for comfort food like this creamy potato and sausage dish.  

Add a salad or vegetable and you have a satisfying meal.

The rosemary and mushrooms offer a tantalizing flavour change from ordinary scalloped potatoes.

• 5 medium potatoes, peeled and thinly sliced
• 1 medium sized onion, thinly sliced
• 2 tablespoons butter 
• 2 cups sliced fresh mushrooms
• 1 link garlic sausage, skin removed and sliced into 1/4 inch slices.
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups milk
• salt and pepper to taste
• 1 tablespoon fresh rosemary, (strip leaves from stem and chop finely)
• 1 1/2 cups grated cheese ( I used a mixture of cheddar and mozzarella)

1. Butter a 9x13 inch glass or pottery baking dish.
2. In frying pan, saute' onions  in 1 tablespoon of butter until caramelized.  Set aside.
3. In the same pan, add another tablespoon butter and saute' mushrooms.  Set aside.
4. Make a white sauce : melt butter in microwavable bowl or in a saucepan on the stove.
5. Add flour and blend well.  
6. Add milk a little at a time, mixing until smooth.
7. Microwave one minute at a time, stirring until it thickens. Or stir constantly on stove until thickened.
8. Add rosemary and salt and pepper to taste.  Stir well.
9. Using 1/2 of the potatoes, make a layer of sliced potatoes.  
10. Top the potatoes with all of the onions and mushrooms.
11. Cover with a layer of sausage slices and ladle half the sauce over it all.
12. Top with the rest of the potatoes and arrange the remaining sausage slices on top.
13. Cover with the rest of the sauce and top with grated cheese.
14. Bake in 350 degree oven for 1 hour or until potatoes are done.

Bread For The Journey

Torpor - God's Provision

We were surprised and amazed this winter to find that our hummingbirds

did not migrate in fall but kept coming to our feeders !

A bit of google-research revealed that the Annas Hummingbird no longer bothers to fly south for the winter.

So we have been diligent in making sure that our feeders stay filled and thawed!

It was a strange sight to see the hummingbird fly through the falling snow to come feed.

I wondered how they could survive the severe cold with temperature dipping far below freezing. I learned that God equipped them in a unique way.

When it is very cold, the tiny hummingbird just goes into Torpor for night

-- a kind of temporary hibernation where they almost completely shut down. It very effectively conserves their life and energy. Then about two hours before sunrise they begin to raise their heart rate and body function and are ready to fly and feed again at daybreak.

When God tells us to look at the birds and see how He cares for them, I think He means us to understand the message that....

a God who so carefully provides for the smallest of His creatures

would surely also provide for us.

It is without thought or worry that the little hummingbird knows when to go into Torpor.

It is a well-designed built-in software program that works without fail.

It is not unlike how God designed our bodies.

When it becomes so cold that our body could be in danger,

our 'programmed software' also sends out a message ... "Too cold.. too cold ... "

and we know to put on extra clothing or find warm shelter.

Man must apply intelligence to our body's given messages --

but it is no less a 'gift' of our Creator's care that our bodies send out the warning!

Have you ever thanked God

for the fact that your body lets you know when it is getting too cold?

In all things, our Creator Father is a caring, loving Provider!

I will praise You,

for I am fearfully and wonderfully made;

Marvellous are Your works, And that my soul knows very well.

Ps. 139:14

*

'Don't Tell' Yeast Doughnuts - Gluten Free

For those of you who have been asking for gluten free doughnuts , here they are !!

I am 'famous' (smile) for my regular wheat doughnuts and I was skeptical whether I could come up with a gf doughnut worth making.

I developed a recipe that passed the taste/texture test and is also a dough that handles easily and rises well , holding its shape !

These doughnuts are light, fluffy with much the same crumb and taste as regular yeast doughnuts.

**The recipe makes about 2 dozen... depending on how many 'holes' you make.

Doughnuts

• 1 cup milk
• 1 tsp sugar
• 1 tsp unflavoured gelatin
• 2 tbsp yeast

• 1/4 cup almond flour
• 1/2 cup white corn flour
• 2/3 cup millet flour
• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 1/4 cup brown rice flour
• 1/3 cup white sugar
• 1 tsp xanthan gum
• 1 tsp baking powder
• dash of salt
• 1/4 cup oil (I love Grapeseed oil)
• 1 lg egg
• 1 tsp vanilla
• sweet rice flour - for rolling

1. Heat milk to lukewarm and add to mixed sugar and gelatin , sprinkle yeast over top and let proof
2. Beat egg, oil, sugar and vanilla in mixer
3. Add proofed yeast to liquids and mix
4. Blend thoroughly all dry ingredients and add them all at once to the liquid , beating on high for about a minute
5. Turn dough out onto counter dusted with sweet rice flour and work in just enough flour to make dough manageable but keeping it very soft . (you will need very little extra flour)
6. Pat out the dough, using your hands , to about 3/8 inch thickness ..... turning and redusting to keep it from sticking to counter.
7. Using doughnut cutter cut out doughnuts , rejoining left over dough pieces, again patting to 3/8 inch thickness - repeat until all the dough is either in doughnut shapes or doughnut holes.
8. Cover with plastic wrap and let rise for about 45 minutes
9. Deep fry in oil until golden brown .... adjust heat tempeture so the dough when dropped into oil sizzles but not so high that the doughnuts brown too quickly and stay doughy in the middle.
10. Remove doughnuts to paper toweling covered pan to cool
11. When cool dip into doughnut glaze (recipe below) or ice doughnut tops with white icing and dip into crushed nuts or chocolate sprinkles or coloured sprinkles

Doughnut Glaze (this is soo delicious - I got the recipe from the old Mennonite Treasury cookbook and have used it for over 40 years)

If you want to ice some doughnuts and glaze some -cut the following glaze recipe in half.

• 1/2 cup milk
• 1/2 cup butter
• 1 cup sugar
• 1 cup icing sugar
• 1 tsp vanilla

1. Mix milk , butter and sugar in a saucepan and bring to a boil ... let boil for 30 seconds or so and remove from heat
2. Add icing sugar and vanilla and beat until mixture becomes smooth and thickens
3. Dip doughnuts into glaze (I put the glazed doughnuts into a platter and let the extra glaze pool on the bottom of the platter.... I always smile when after the doughnuts have disappeared from the serving plate and I see the finger or doughnut trails left from scooping up the extra glaze)

* Enjoy!!! - doughnuts best eaten fresh or same day -- if not serving same day freeze them.

A quick zap in the microwave does revive them nicely!

Cinnamon Maple Toasties

My daughter sent this recipe to me. She said it looks simple and delicious. I agreed and decided to make them right away. I have made them a number of times, at first I rolled them up in little rolls and placed them in a muffin tin to bake. This method is even simpler and they are a really quick delicious snack. You can use white bread if you like, we prefer 60% whole wheat bread.

Ingredients:

• 12 bread slices
• 1/2 cup melted butter
• 3/4 cup sugar
• 1 teaspoon cinnamon
• Glaze

Method:

1. Cut off crust from a slice of bread and using a rolling pin roll slice until very thin.
2. Spread both sides of slice with melted butter.
3. Mix sugar and cinnamon together and sprinkle one side of the slice of bread with sugar mixture.
4. Fold over half of the slice with the sugar/cinnamon mixture to the inside to form a triangle and place on a parchment lined pan. Repeat with all the slices.
5. Bake in a 375º oven for 15 minutes or until they start to brown and are a little crispy.
6. Drizzle with glaze while still warm. 
7. If you want smaller servings cut these triangles in half. 

Glaze

• 3/4 cup icing sugar
• 1/2 teaspoon maple flavoring
• Add enough water to make a thin glaze. 

Roast Beef for a Crowd

This method of preparing a large meal breaks up the effort being put into cooking for a crowd. For this dinner I cooked two roasts the day before. I sliced them, prepared the gravy and refrigerated the meat and gravy, ready to re-heat just before the meal the next day. On the day of the dinner, I did the mashed potatoes, cooked peas and mixed the coleslaw. This served 25 people. When planning a meal like this, if you want to be on the safe side, count on 1/2 lb of beef per person.

Ingredients:

• 2  (6 lb) sirloin tip roasts
• 10  - 12 cloves garlic
• salt and pepper or favorite seasoning salt
• 3 cans regular or wild cream of mushroom soup
• 1 or 2 cans mushrooms
• 4 cups water
• 4 tablespoons flour

Method:

1. Spray roasting pan/ pans with cooking spray. (I prefer the black speckled roasting pans for nice browning)
2. Season roasts lightly. Squeeze garlic cloves under twine or lay on top. Bake at 375°F for half an hour lid off. Turn oven down to 300° F, and continue cooking for 3 hours with lid on. Don't stress if they look well done. Once they are sliced and cooked with the gravy they get very tender.
3. Remove roasts to a platter and tent, allowing to cool. Refrigerate after one or two hours.
4. Once completely cooled, slice thinly with a sharp knife. (Much easier to slice once cooled)
5. To drippings in roaster, on medium heat, add cream of mushroom soup, stirring with whisk until smooth.  Add mushrooms. Shake up flour and water, adding it to the gravy according to desired consistency and flavor. Bring to boil.
6. Add sliced meat to gravy, making sure the meat is basically covered with the gravy.
7. Refrigerate and reheat about half hour before serving.
8. Remove roast slices to serving plate and gravy to gravy dish. Serve with mashed potatoes or large buns for roast beef sandwiches.

Oatmeal Craisin Cookies

These have become one of my favourite oatmeal raisin cookies. 

 They are chewy and have a hint of spice.

I've added a handful of chopped dried cranberries in with the raisins for another layer of flavour.  

The dough needs a couple of hours in the fridge before placing on the pan so you can mix them ahead of time and have fresh cookies ready when the children get home from school.

• 3/4 cup butter or margarine
• 3/4 cup shortening
• 2 1/2 cups sugar
• 2 eggs
• 3/4 cup golden cane syrup ( I used Roger's)
• 1 1/2 cups oatmeal
• 4 teaspoons baking soda **
• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
•  1 cup chopped raisins 
• 1 cups chopped dried cranberries 

** I've had questions about the amount of baking soda in this recipe.  I wondered about it myself the first time I made it but the cookies turned out fine.  By all means try reducing the amount if it doesn't seem right to you.  Or you can reduce or eliminate the salt.  Let us know if you come up with a better ratio of baking soda.  We're always open to learning from our readers.

1. Mix butter, shortening and sugar together in a large bowl.
2. Add eggs one at a time, beating after each addition.
3. Add golden syrup and mix well.
4. Mix in oatmeal, baking soda, spices and salt.
5. Add flour, one cup at a time and mix well.
6. Add raisins and dried cranberries and mix again.
7. Cover cookie dough and refrigerate for several hours.
8. Scoop out cookies on to pan and roll each into a 1 inch ball.
9. Bake at 375 degrees for 10 - 12 minutes or until cookies are evenly browned and beginning to set.
10. Let cool on pan for 5 minutes and remove to racks or brown paper to cool.
11. Makes 8 dozen.

Italian Green Beans

A note to our readers today . . .This past weekend our sitemeter rolled over the 4 million mark and to commemorate this milestone we decided to do a surprise draw of our weekend commenters. We would like to congratulate . . .

Chrissy said...

Ummmm. I love it with potato soup, and bake mine in a hot skillet, too. And it's good with jelly!

February 11, 2012 7:19 AM

So... Chrissy, would you please email foreverythingaseason@gmail.com to leave a mailing address and we will get a Mennonite Girls Can Cook cookbook out in the mail for you.




This is such a quick and easy recipe to make, it is ready in minutes.

• 1 onion chopped
• 10 mushrooms sliced
• 1 clove of garlic minced
• 3 cups of frozen green beans
• Italian dressing, or Sun-dried Tomato dressing
• 1 tablespoon of Olive Oil

1. Put about 1 tablespoon of olive oil into a saute pan.
2. Add the chopped onion, mushrooms and garlic and cook until softened.
3. Into the same pan add the frozen green beans, and steam fry by adding a couple of tablespoons of water until a bright green and cooked through, stirring often. It helps to put the lid on for quicker cooking but you need to stir for even cooking. If the pan is getting dry add 1 or 2 tablespoons more water to help steam the beans.
4. After the beans are cooked through and the water has completely evaporated add 2 tablespoons or a little more dressing to taste and serve. It adds a punch of flavor to plain green beans and dresses up a meal.

Cornbread

When I go to a restaurant and see cornbread on the menu I am tempted to order only that. I really could make a meal of just cornbread and nothing else. Making it at home is simple and quick and you can adjust the sweetness to what you like. I especially like eating this with roasted chicken, reminds me a bit of 'bubbat' without the raisins. It would also go well with chili.

• 1 cup flour
• 1 cup cornmeal
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1/4 cup butter, melted

1. In a medium size bowl, whisk together dry ingredients.
2. In a small bowl, whisk eggs and buttermilk, add melted butter and whisk until well blended.
3. Pour into dry ingredients and stir only until combined. Do not over mix.
4. Grease an 8" square pan and pour batter into the pan.
5. Bake in a 400º oven for 22 minutes or until toothpick inserted comes clean. It will have a nice golden color.

Chocolate Fondue

This is a fun dessert to make for Valentine’s Day.

Chocolate Hazelnut Fondue

• 1-1/2 cups half and half
• 1 cup heavy cream
• 1-1/2 pounds bittersweet or semisweet chocolate, finely chopped. (I used 2 bags of semisweet chocolate chips that I didn’t need to chop)
• 1/4 cup Frangelico liqueur (If you do not want to use this you can substitute 1/4 cup of strong brewed coffee)
• 1/4 cup chopped toasted hazelnuts (as always you can omit the nuts if you'd prefer)

Method:

1. Place the half and half and heavy cream in a double boiler. 
2. Heat the creams until they bubble. 
3. Reduce the heat and gradually stir in the chocolate chips 1/2 cup at a time whisking while adding. When the chocolate is completely blended in, add the liqueur. 
4. Keep warm and sprinkle with hazelnuts just before serving. 
5. You can divide the chocolate into individual dipping bowls and serve with dipping fruit and other items or you can put the chocolate into a fondue pot at this time, too, to keep it warm.

Some dipping suggestions: cookies, biscotti, cubes of cake, dried apricots, pineapple, fresh berries, sliced pears, orange slices, and marshmallows.

This recipe easily served 8 people with leftovers. If you are serving a smaller group half the recipe.

Berry Good Mini Pies

Pie...a favorite childhood memory for me!  If there was company coming for dinner, my mom would bake pie for dessert.  One recipe of her 'flaky pie crust' yielded three regular sized pies. February 9th was my mom's birthday and though she is no longer here to celebrate with us, I thought I would post pies on her special day.

I still love pie and could eat a whole apple pie all by myself...one little slice at a time!  But these days I often make mini pies, which are a better size for the two of us.  And they are easy to package up and bring to your friends, your family or a potluck.  Who doesn't want to have a whole pie to themselves?

Mini pie pans (about 4 1/2 inches in diameter) are sold at kitchen specialty shops.  The disposable aluminum mini pie plates can be found at your grocery store, usually in the baking aisle.  Use your favorite pie recipe and count on making three or four mini pies with the crust and filling for one regular pie.

Here is my all-time favorite pastry recipe...also found on the back of the Tenderflake lard box.

Pastry:

• 5 1/2 cups flour
• 2 teaspoons salt
• 1 lb Tenderflake lard
• 1 egg, slightly beaten
• 1 Tablespoon vinegar
• Cold water...to make 1 cup of liquid
• 1/2 teaspoon granulated sugar

Method:

1. Stir flour and salt together.
2. Cut in lard with pastry blender until shortening is in pea sized pieces.
3. Combine egg and vinegar in a measuring cup.  Add cold water to make one cup.
4. Gradually stir liquid into flour mixture.
5. Mix to moisten...but do not overwork.
6. Gather into a ball and divide into six portions. (Yield: three regular double-crusted pies or a dozen mini-pies.)
7. Roll out portions of pastry on a lightly floured surface until dough is about 1/8" thick.
8. Cut bottom rounds slightly larger than the mini pie pan you are using.
9. Press pastry into the pans and up the sides.
10. Spoon in fruit filling (listed below)...or use your favorite fruit pie filling.
11. Cover with top pastry (cut the size of the pie pan). 
12. Flute edges to seal and cut slits into top crust to allow steam to escape.  (Or use a mini-cutter to cut shapes our of top crust before placing on pie.)
13. Sprinkle granulated sugar over the top crust.
14. Bake at 400°F for 10 minutes.  Reduce to 350° and bake an additional 25-30 minutes.  If you are following the recipe for a regular sized pie, shorten the baking time by about one-quarter for mini pies.

Apple Berry Filling:

• 2 cups cooking apples, peeled and chopped
•  3 cups berries (mix and match ~ blackberries, raspberries, blueberries)
  
• 1 cup sugar
• 1/3 cup flour
• 1 tablespoon tapioca

1. Combine 1 cup sugar with flour and tapioca in large bowl.
2. Add apples and berries. Toss well.

*Pastry is easier to roll if it has been chilled first.  
*Any leftover pastry can be stored in the fridge for a week...or indefinitely in the freezer to be used later.

Manhattan Style Clam Chowder

I can make soup at least twice a week and no one would complain. My family likes the left overs for lunch, a bowl after school before supper or an evening snack. Soup is warm, comforting and good enough for company too.

• 1/2 lb of bacon, diced
• 1 cup onion, diced
  
• 2 carrots, thinly sliced
• 1/2 cup of celery with leaves, thinly sliced
• 1 clove garlic, minced
  
• 1 tablespoon fresh parsley, or 1 teaspoon dried
• 1 large can (28 ounces) tomatoes,
  
• Salt and Pepper to taste
  
• 1 bay leaf
• 1 tsp. dried thyme
• 3 medium potatoes, diced
• 2 cans (6 to 7 oz each) minced clams with juice
• 2 bottles (8oz) clam juice

1. Brown the diced bacon, drain the fat.
2. Add onion, celery and saute until softened.
3. Add all the remaining ingredients and cook until the potatoes are fork tender.
4. Serve with some crusty bread.
5. This soup taste even better the next day.
   

Herb Oatmeal Pan Buns

This tray of pan buns comes together easily and is a perfect addition to a pot of soup or chili.

Ingredients: (for 9x9 pan, or double for 9x13 pan)

• 1 cup water
• 1/2 cup quick rolled oats
• 2 tablespoons butter
• 2 cups white flour
• 1/2 cup multi grain flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon quick rise yeast
• 1 egg

Herb topping:

• 3 tablespoons butter, melted
• 1/4 teaspoon basil leaves
• 1/4 teaspoon oregano leaves
• 1/8 teaspoon garlic powder
• 1/2 tablespoon grated Parmesan cheese

Melt butter and stir in other ingredients. Follow method below.

Method:

1. In a microwave bowl or small pot mix together water, oats and butter. Cook until it bubbles and oats get soft. Cool to warm.
2. Stir together all dry ingredients.
3. Whisk egg and stir into warm oat mixture. Add to dry ingredients.
4. Stir until everything is well incorporated. Add more white flour as needed and knead dough until you have a smooth, soft, but non sticky dough.
5. Let rest in a draft free area for 15 minutes. Punch down and press dough into a greased 9x9 pan.
6. Using a sharp knife, cut though dough all the way to the bottom of the pan. In the photo I made 9 large buns, but you can cut them smaller to give you more buns. Let rise for another 30 minutes.
7. Bake in 375º oven for 15 minutes. Take out and brush on herb topping and put back into oven for another 10 minutes, or until golden brown.

Macaroni and Cheese

When the chill of the season is getting to your family it is time to break out a casserole of homemade baked pasta and cheese. It is best to use sharp cheddar in this recipe since it adds so much flavor without having to use a whole brick of cheese.  I always add in some cottage cheese for a protein and calcium boost.  You can use most any kind of pasta you prefer but choose one that has lots of edges for the sauce to coat.  You can combine it in the morning to refrigerate and bake in time for dinner.  You would need additional baking time if you put it in the oven chilled from the refrigerator.

• 16 ounces or about 450 grams dried Rotini pasta to make 8 cups cooked
• 2 cups shredded sharp cheddar cheese
• 1 cup 1% cottage cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 4 cups 2% milk
• 1 cup panko bread crumbs
• 2 tablespoon melted butter

1. Bring a large pot of water to a boil and add in 1 tablespoon salt.
2. Boil the Rotini until just tender. Rinse and set aside.
3. In a large microwave safe bowl or saucepan...melt the butter.
4. Stir in the flour and salt and stir until smooth. Add a little milk, whisk until smooth and repeat until all the milk has been added. Cook and stir over medium heat or in the microwave, stirring at one minute intervals until the white sauce is thick and bubbly.
5. Remove from heat and add the cheeses and the pasta.
6. Turn into a greased casserole dish.
7. Combine the bread crumbs with the melted butter and sprinkle over the pasta.
8. Bake uncovered in a 375 oven about 30 minutes or until nicely toasted on top and bubbly around the edges.

Coconut Pancakes with Pear Sauce

For the pancake lover! Inspired by the pancakes at Milestones with a bit of research, trial and tweaking.

Ingredients:

• 1 3/4 cups flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup unsweetened shredded coconut
• 1 (400 ml) can light coconut milk
• 2 eggs, beaten
• 2 tablespoons oil
• 1 teaspoon almond extract

Pear Sauce (option 1)

• 1/2 cup sugar
• 1/4 cup water
• 2 pears, sliced or cubed
• 1 tablespoon butter
• 1 teaspoon almond extract
• 1 tablespoon cornstarch
• 1/2 cup water

Method:

1. In small saucepan, mix sugar and water. Bring to boil and cook for 5 minutes, stirring. Pour into small pitcher.
2. Return saucepan to cooking element, and cook pears in butter until pears are tender juices are mainly absorbed, a few minutes.
3. Add sugar/water to pears and cook for about 3 minutes. Stir in 1 Tbsp cornstarch and 1/2 cup water, stirring until it bubbles. Set aside.
4. In mixing bowl, mix dry ingredients for pancakes.
5. Stir in coconut milk, eggs, oil and extract.
6. Cook on preheated nonstick griddle on low heat, flipping when one side is done.
7. Serve with pear sauce. Makes 12 pancakes.

Pear Sauce (option 2)

• Chop drained, canned pears. Heat drained liquid with 1 Tbsp cornstarch/cup of liquid and sugar to taste. Stir in pears. Add coconut or almond flavoring.

For a gourmet taste, beat 1/2 pkg cream cheese with 2 Tbsp confectioner's sugar and 1 Tbsp lemon juice. Use as a spread, instead of butter.

Meatballs-in-a-Hurry

This is one of those dishes that can be put together quickly...with pre-cooked frozen meatballs and a few ingredients that I usually have on hand. Simple and delicious.

• 2 lbs. frozen pre-cooked meatballs
• 1 green pepper (cut into chunks)
• 1 red or yellow pepper (cut into chunks)
• 1/2 cup ketchup
• 1/4 cup water
• 1/4 cup brown sugar
• 1 envelope dry onion soup mix
• 1 14 oz. can crushed pineapple 

1. Arrange meatballs in the bottom of a casserole dish.
2. Spread pepper pieces evenly over the meatballs.
3. Combine ketchup, water, brown sugar and onion soup mix.  Stir in crushed pineapple and mix well.
4. Spoon evenly over the casserole.
5. Bake covered at 350°F for about 1 hour.
6. Serve on a bed of rice.
7. Serves 8

If you live in the Fraser Valley...be sure to stop by Neufeld Farms for a large assortment of Super Bowl snacks....and of course..the Frozen Meatballs.

Stuffed Mini Sweet Peppers

 These cute little cream cheese stuffed mini peppers are a tasty addition along side a 

garden salad, or served with a steak or chicken. I've suggested 3 options to add to the cream cheese.

Roasted to perfection in 15-20 minutes.

Ingredients: serves 2-3

• 6 mini tri-coloured sweet peppers
• 3/4 cup spreadable cream cheese
• 1/4 cup smoked salmon, flaked, OR 1/4 cup chopped dates, OR 1/4 cup chopped dried apricots

Method:

1. Wash peppers. Slice off top making a little cap. Scoop out seeds and membrane of peppers.
2. Choose your option and stir into cream cheese until well blended. 
3. Using a small spoon, fill mini peppers heaping full. Place cap on top. I have a pepper stand which I place onto a baking sheet to catch any filling that over flows. If you don't have a pepper stand just lean them up against the side of a deep oven proof dish. You can also lay them on their side, but you will loose some of your filling as it heats.
4. Bake in 375º oven for 15-20 minutes. The filling will puff up a little as they roast and the pepper skin will become tender and wrinkled along with a few charred marks. 

The pepper stand can be found at most kitchen stores. It's also used for roasting jalapeno peppers, and works great on the BBQ. Mine was about $10.00. and it came with a corer. 

Whole Wheat Spaghetti

You might be wondering to do with that pasta roller you have stashed away in your closet.

You know...the kind that clamps on to your counter and has the hand crank?

Whole Wheat Spaghetti

•  1 1/2   cups all purpose flour
•  1 1/2  cups whole wheat flour
•  1 teaspoon salt
• 5 whole large eggs
• 1 tablespoon olive oil

1. Combine the flours and salt in a large bowl.
2. Add the eggs and olive oil and stir together and then turn onto a clean counter and begin to knead.  You can also use a mixer with a dough hook or a large food processor.    At this point the dough will be rough and will have lots of bits of flour.
3. Once most of the flour has been mixed in...allow it to rest covered for at least 30 minutes.  This will allow the flour to absorb the liquid.
4. Making pasta depends a lot of the humidity and size of your eggs and also the flour you use.  Don't be afraid to add a bit of water if it is very dry or a bit more flour if it seems too soft.
5. If you are wondering how the dough should feel.. think harder rather than softer.
6. To begin rolling pasta, divide the dough into manageable portions about 1 cup each.
7. Flatten with your hand and then put through the widest roller option.
8. Repeat with all your pieces of dough and then roll them through again making the roller tighter.
9. Once the dough is at the width of a spaghetti noodle, put the spaghetti noodle attachment on and run them through.  Use plenty of flour to sprinkle over the noodles and occasionally stir them around with your fingers to be sure they are not sticking together.
10. To cook them, bring a large pot of water to a boil and add several teaspoons of salt.
11. Add the spaghetti noodles to the pot and bring the water back to a boil.  The noodles will cook very quickly.  Once they have risen to the top (about two minutes), test one to be sure it is done.  Drain in a colander and serve immediately.  
12. To freeze the noodles, allow them to dry several hours and then put them in a plastic bag but don't pack them tight.  Freeze until ready to use.  Don't thaw before boiling.   Frozen noodles will take slightly longer to cook through.

If you don't have a pasta machine but really want to give making your own pasta a try...roll the dough super thin, sprinkle with flour and then roll it up starting on the wide side like a jelly roll.  Slice into thin rolls and then unroll and sprinkle with flour.