Mennonite Girls Can Cook (11 page)

...............................................Serves 10

• 4 cups / 1000 ml potatoes, cubed
  
• 2 cups / 500 ml carrots, sliced
  
• 2 cups / 500 ml celery stalks, sliced
  
• 2 medium onions
  
• 2 green peppers
  
• 1 pound / 500 g bacon or substitute 1½ pound / 750 g farmer sausage (approximately 1 ring), cut into bite-sized pieces
  
• 2 - 10 ounce / 284 ml cans creamed corn (or 4 large fresh cobs)
  
• 2 - 10 ounce / 284 ml cans cream
  of celery soup
  
• 2 - 10 ounce / 284 ml cans cream
  of mushroom soup
  
• 2 quarts / 2 L milk
  
• ½ teaspoon / 2 ml crushed red pepper
  

1. Cook potatoes, carrots, and celery together in a small amount of water. Drain.
   
2. Sauté onions, green peppers, and meat.
   
3. Place meat, vegetables, and remaining ingredients into large soup pot. If using fresh corn, cook and remove kernels. Heat slowly as milk tends to scorch easily. Stir often.
   

Tip:
Reheat the chowder in the microwave to prevent scorching.

—Marg

Marg says

...............................................Serves 10

• 8 cups / 2 L water
  
• 3 cups / 750 ml mixed dried fruit, such as, apples, apricots, pears, prunes, cherries, raisins
  
• 1 box (
  cup / 75 ml) cherry-flavored gelatin
  
• ¾ cup / 175 ml sugar
  
• 4 tablespoons / 60 ml cornstarch
  
• 1 can or jar of sour cherries with liquid (any size)
  

1. Put water in large pot.
   
2. Add any combination of dried fruits.
   
3. Bring to a boil. Simmer until done, about 15-20 minutes.
   
4. Meanwhile, combine the gelatin, sugar, and cornstarch.
   
5. Add to the fruit and cook an additional 3-4 minutes, until thickened.
   
6. Cool and store in the refrigerator.
   
7. Enjoy this as a cold summer soup or serve over ice cream, cold vanilla pudding or cream of wheat pudding.
   

—
Charlotte

Charlotte says

Yields enough for 2-3 pounds / 1000-1500 g of shredded cabbage/carrot mix

• ½ cup / 125 ml sugar
  
• 1½ tablespoon / 20 ml flour
  
• 1½ teaspoon / 7 ml dry mustard
  
• 1 teaspoon / 5 ml salt
  
• 1 egg
  
• cup / 75 ml vinegar
  
• ½ cup / 125 ml water
  
• 1 cup / 250 ml sour cream
  

1. In a small pot, mix dry ingredients.
   
2. Add egg and stir well.
   
3. Stir in vinegar and water. Bring to boil, stirring constantly. Cool.
   
4. Mix with 1 cup / 250 ml regular or light sour cream. Refrigerate until needed.
   

Tip:
To the cabbage, add chopped apples and/or raisins, and sprinkle with sunflower seeds. This recipe will serve about 20 when served with other salads. I often cook half the recipe (still using the whole egg) for our family.

—
Anneliese

Anneliese says

............................................... Serves 4

• 4 chicken breasts, boneless and skinless
  
• Chili powder or Cajun seasoning
  
• 8 cups / 2 L mixed salad greens
  
• 1 - 14 ounce / 398 ml can black beans, drained and rinsed
  
• ¾ cup / 175 ml corn kernels (fresh off the cob or canned)
  
• Red onion, several slices, chopped
  
• 2 avocados, halved and sliced
  
• ½ cup / 125 ml feta cheese
  
• ¼ cup / 60 ml roasted peanuts, chopped
  
• Fried tortilla strips or crushed tortilla chips
  

• ½ cup / 125 ml lime juice (about 3 limes, juiced)
  
• ½ cup / 125 ml olive oil
  
• 1 tablespoon / 15 ml peanut butter
  
• 2 teaspoons / 10 ml Dijon mustard
  
• 3 tablespoons / 45 ml lime zest
  
• ¼ cup / 60 ml dry roasted peanuts, finely chopped
  

1. Prepare the salad dressing. Using a blender, mix lime juice, olive oil, peanut butter, and mustard. Blend until emulsified. Stir in lime zest and finely chopped peanuts.
   
2. Prepare the salad ingredients in separate containers.
   
3. Grill chicken breasts rubbed with seasoning. Let the chicken breasts rest for several minutes; slice in strips before adding to salad.
   
4. To serve, assemble the salad on 4 plates.
   
5. Start with a bed of greens; sprinkle with sliced onions, beans, and corn.
   
6. Top each with a grilled chicken breast, half an avocado, crumbled feta cheese, peanuts and tortilla strips.
   
7. Drizzle with dressing and serve.
   

Tip:
To prepare tortilla strips, cut four tortillas into strips ¼-inch / .5-cm wide and several inches long. Fry on medium-high heat until golden. Drain on paper towels. These can be prepared a day ahead.

—Judy

............................................... Serves 6

• 2 bunches raw broccoli, cut in small chunks
  
• 1 medium onion, diced
  
• ½ cup / 125 ml raisins
  
• ¾ cup / 175 ml mayonnaise
  
• cup / 75 ml sugar
  
• 2 tablespoons / 30 ml vinegar
  
• 8 slices crisply cooked bacon, cut in small pieces
  
• 2 tablespoons roasted sunflower seeds
  

1. Mix mayonnaise, sugar, and vinegar and blend well.
   
2. Mix broccoli, onion, raisins, and half of the bacon in a bowl.
   
3. Pour mayonnaise mixture over the broccoli mixture, mix well and cover.
   
4. Refrigerate for several hours.
   
5. Just before serving, stir in the remaining bacon and the sunflower seeds.
   

—Betty

Betty says