Mennonite Girls Can Cook (14 page)

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

• 2 tablespoons / 30 ml sesame oil
  
• 2 tablespoons / 30 ml sesame seeds
  
• 2 tablespoons / 30 ml ginger, grated
  
• 2 tablespoons / 30 ml garlic, minced
  
• 2 tablespoons / 30 ml shallot (or onion greens), minced
  
• 4 cups / 1000 ml asparagus, sliced in ½-inch / 1.25-cm pieces
  
• 1 cup / 250 ml bean sprouts
  
• 1 cup / 250 ml julienned red or yellow bell peppers
  
• 2 tablespoons / 30 ml soy sauce
  
• Juice of 1 lime
  

1. Heat sesame oil in a skillet or wok until sizzling hot.
   
2. Quickly add the sesame seeds, ginger, garlic, shallot, and asparagus.
   
3. Stir-fry for 1 minute.
   
4. Add bean sprouts and julienned peppers.
   
5. Continue to stir-fry for another minute or until tender crisp.
   
6. Remove from heat and add soy sauce and lime juice. Combine well.
   

—
Marg

Marg says

I
have fond memories of the train and car trips our family took from British Columbia to Winnipeg, Manitoba, to visit my grandparents.

In my earlier years, those holidays were spent at Grandma and Grandpa Regehr’s little farm. It was a novelty to feed the chickens, collect eggs, and run about the farmyard. Inside the farmhouse was a root cellar with a trap door. I loved going down the little set of stairs to help pick a jar of jam or pickles. Grandma usually made our requested favorites:
Wareneki
, cabbage rolls,
Zwieback
, and wonderful apple pies or
Perishky
.

After supper we would gather in their living room. While Grandma crocheted, she and Grandpa would ask us about our lives, and we listened as they told stories of their years in Russia. Though the years were hard, they had such thankful hearts.

Grandma told us how she learned to help others by the example of how others had helped them. When her family moved to Canada they were very poor. Since the train passed by their farm, travelers would come to their door asking for food. She usually had a little something to share with those who had less than her family had. Her love for God, Grandpa, family, and others was evident.

When Scot and I started our family we lived in the same town as my parents. Our girls did not have to travel far to visit their Grandpa and Grandma Janzen. Grandma’s house was the next best place to home. Meal times were fun and Grandma’s food was the best.

As our girls got older, they spent time having meaningful conversations with my mom, who was gifted in relationship building. She modeled her love and devotion for Jesus, as well as her love and commitment to her husband. The year after both of our daughters married, my mom passed away. Several months later I became a grandma to our only granddaughter. Since then our daughters and sons-in-law have each added two sons to their families.

Being a grandma is the icing on my life. Scot and I are enjoying our five grandchildren, and when they come running in the door for supper, a play day, or extended visit, their warm hugs, smiles, and playful little voices steal my heart. While Grandpa pulls out high chairs and booster seats, I fill sippy cups and tie bibs on the youngest ones. These sweet visits are worth every crumb under the table, toy on the floor, or blanket that needs to be washed. Having these little children to love and spend time with is a gift and privilege that comes with a responsibility: to live my life in a manner that reflects Jesus to them.

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

• 1 pound / 500 g lean ground beef
  
• 1 small onion, minced
  
• ½ teaspoon / 2 ml salt
  
• ½ teaspoon / 2 ml pepper
  
• 1 - 10 ounce / 284 ml can cream of mushroom soup
  

1. Cook beef and onions until beef is browned and onions are tender. Drain any grease.
   
2. Stir in soup, salt and pepper; simmer for 5 minutes.
   
3. Allow mixture to cool completely while making the biscuit dough.
   

• 2 cups / 500 ml flour
  
• 2 tablespoons / 30 ml sugar
  
• 1 teaspoon / 5 ml salt
  
• 4 teaspoons / 20 ml baking powder
  
• ½ teaspoon / 2 ml cream of tartar
  
• ¼ cup / 60 ml cold butter
  
• 1 cup / 250 ml milk
  

1. Stir together the dry ingredients.
   
2. Cut in butter with a pastry blender until crumbly.
   
3. Add milk and stir until dough begins to form a ball.
   
4. On a lightly floured surface, gently knead dough into a smooth ball. Sprinkle more flour on the surface; roll out dough into a ½-inch / 1.25-cm thick rectangle.
   
5. Spread cooled meat mixture onto the dough and roll up like a jellyroll.
   
6. Slice 1-inch / 2.5-cm thick slices and place, almost touching, onto parchment lined or greased baking sheet. Makes approximately 12-15 pinwheels.
   
7. Bake in 425° F / 220° C oven for 15-20 minutes. Meat will bubble and biscuits should be golden brown.
   
8. Remove from oven and let rest on baking sheet while making the cheese sauce.
   

• ¼ cup / 60 ml butter
  
• 2 tablespoons / 30 ml flour
  
• 1¼ cup / 300 ml milk
  
• ¼ teaspoon / 1 ml salt
  
• ¼ teaspoon / 1 ml pepper
  
• ¾ cup / 175 ml cheddar cheese, grated
  

1. Melt butter in microwave.
   
2. Add flour and stir until smooth.
   
3. Add milk and spices, stir well and place back in microwave for several minutes, until mixture bubbles.
   
4. Whisk well; microwave another 30 seconds.
   
5. The mixture should be thick yet pourable. If mixture is too thick add a little milk and heat for another 30 seconds.
   
6. Add cheese to the hot milk mixture and stir well until all the cheese has melted.
   

—Kathy

Kathy says

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

• 2 cups / 500 ml milk, scalded
  
• 1 teaspoon / 5 ml salt
  
• ¾ cup / 175 ml ice cold water
  
• 4 eggs
  
• 5 cups / 1125 ml flour
  
• 1 tablespoon / 15 ml instant yeast
  
• 4 cups / 1000 ml chopped farmer sausage and/or smoked ham
  

1. Scald milk and add salt. Add cold water and cool until warm.
   
2. Beat eggs well, add warm liquids, and then stir in the flour, 1 cup at a time. Add instant yeast with first cups of flour.
   
3. Stir in sausage or ham.
   
4. Spread onto 1 greased 9 × 13-inch / 22 × 33-cm pan and 1 loaf pan, or place it all on an 11 × 17-inch / 8 × 43-cm cookie sheet. Cover with plastic and let rise 1 hour.
   
5. Bake at 350° F / 175° C for about 45 minutes. If the Bubbat is baked in a cookie sheet, reduce the baking time.
   

—
Anneliese

Anneliese says