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.

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Potato and Farmer Sausage Casserole

I remember how Lovella thought she might lose a “whack of readers” when she posted a recipe that called for farmer sausage. It’s funny how this smoked pork sausage seems to find its way into all kinds of recipes, where it’s readily available. If you prefer, you can substitute it with smoked ham. This is really just a version of scalloped potatoes and adding the meat makes it an easy family meal. I got the recipe from a friend, Karen, a number of years ago, but have changed up the sauce amounts a bit. If you use a few more potatoes, just double the first 5 ingredients of the sauce.

Ingredients:

  • 6 small / med. potatoes, peeled and sliced
  • 1/2 - 3/4 link farmer sausage, peeled and sliced

Sauce:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • ½ cup milk
  • ½ - 1 cup grated cheddar cheese
  • 1 can cream of mushroom soup


  1. Arrange potatoes and farmer sausage in layers in greased 8 cup casserole dish. 
  2.  Melt butter; blend in flour, salt and milk gradually, stirring constantly. 
  3. Add cheese and soup, stirring until sauce cooks. 
  4. Pour over potatoes and sausage. 
  5.  Bake at 350 F for 1 1/4 – 1 1/2 hours. Serves 6

Cabbage Roll Soup


 I'd describe this soup as half way between Borscht and Hamburger Soup. And for me.....soda crackers with butter are a given when serving a tomato based soup....it's a taste from childhood for me. 
(This recipe if made as directed is gluten free)
Ingredients:

  • 1 pound lean ground beef or ground turkey
  • 1 medium onion, diced fine
  • 1 cup celery, sliced fine
  • 1/2 cup fresh parsley, chopped fine
  • 3 cups water
  • 2 cups low sodium beef broth ( gluten free)
  • 1 cup tomato sauce
  • 4 cups canned diced tomatoes 
  • 1/2 cup uncooked brown rice ( I use Kokuho Rose gourmet sticky brown rice, which is wheat and gluten free)
  • 2 cups cabbage, finely chopped (or more)
  • 1 tablespoon sugar
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon pepper
Method:
  1. Fry ground beef in large soup pot over medium heat breaking up the ground beef as it fries to make it very fine.
  2. Once beef is half way cooked through add the onion, celery and parsley. Continue to cook meat and vegetables until onions are translucent. 
  3. Add water, broth, diced tomatoes and the spices and bring to a light boil. 
  4. Immediately add rice and cabbage. Turn to a low simmer and allow soup to cook for an hour, but it's even better if you leave it too cook for several hours for all the flavours to combine.
Note: This soup will be quite thick. If you like a less thick soup add an extra cup of water. 
If you don't have tomato sauce substitute with a can of tomato soup.

Portzelky (New Year Fritters)



By the sound of the name, I imagine that these New Years fritters were adopted from our Ukrainian roots. My own mother was not in the habit of making these, but the family I married into was, so I chose this recipe many years ago, submitted by a Mrs. J. H. Peters to the Mennonite Treasury of Recipes. The trick is to make sure that the oil is the right temperature, so it is good if you can use an electric pan or fryer where you can set it. This recipe makes 3 dozen.


Ingredients:
  • 1/2 cup milk
  • 1 cup hot water
  • 1/2 tablespoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 cups raisins
  • 1/2 cup prunes cut into small pieces
  • 3 egg yolks
  • 3 egg whites, beaten stiff
  • 3 cups flour
  • 1 1/2 tablespoons instant yeast
  • 2 teaspoons baking powder
1 litre Canola oil (approx) for frying



Method:
  1. Rinse raisins with boiling water to plump
  2. In a large mixing bowl, combine milk, water, salt, sugar, soda, raisins and prunes.
  3. Combine flour, baking powder and yeast, adding some to the liquids.
  4. Stir egg yolks into batter and then add the rest of the dry ingredients to make a heavy batter which will be rather stiff.
  5. Fold in beaten egg whites with spatula
  6. Cover and let rise until double in size. (half to one hour)
  7. Using two regular tablespoons (one for scooping and one for scraping) drop into hot oil (about 375° F or 190° C), turning over once and frying until brown. I also like to use a cast iron for deep frying. Pop in a few kernels of popcorn, once they pop, you know the oil is hot enough. 
  8. Scoop into a paper towel lined pan and roll in sugar while still warm.
Happy New Year!