Mennonite Girls Can Cook (4 page)

Farmer Sausage Quiche

Kartoffelpuffer
(Potato Pancakes)

Eggs Benedict

Blintzes

Ham and Egg Cups

German Pancakes

Apple Pancakes

Arme Ritter
(French Toast)

Waffles with Vanilla Custard

Pluckets

Granola

Apple
Streusel
Muffins

Blueberry Crumble Muffins

Rhubarb Orange Sticky Muffins

Apple Rolls

Blueberry Scones

Berry-Filled Scones

Lemon Poppy Seed Loaf

Date Loaf

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

• 5 large eggs
  
• ½ cup / 125 ml milk
  
• 1¼ cup / 310 ml frozen cubed hash browns
  
• 1 cup / 250 ml cheddar, mozzarella, and Monterey Jack cheese, mixed and shredded
  
• 1 cup / 250 ml farmer sausage (or ham), cooked and cubed
  
• ½ cup / 125 ml red pepper, chopped
  
• ½ cup / 125 ml green pepper, chopped
  
• ¼ cup / 60 ml onion greens, chopped
  
• Salt and pepper to taste
  

1. Preheat oven to 350° F / 175° C.
   
2. In a bowl, whisk milk and eggs.
   
3. Add all other ingredients.
   
4. Pour into well-greased 8 x 8-inch / 20 x 20-cm baking pan.
   
5. Bake for 30 to 40 minutes or until knife inserted comes out clean.
   

Tip:
Prepare this recipe the night before. Cover and refrigerate. Bake uncovered in the morning.

—Betty

Betty says

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

• 6 large potatoes
  
• ½ onion
  
• 1 teaspoon / 5 ml salt
  
• Pepper to taste
  
• 1 cup / 250 ml all-purpose flour
  
• 2 teaspoons / 10 ml baking powder
  
• 2 eggs
  

1. Peel and grate the potatoes.
   
2. Grate the onion into the potato.
   
3. Add remaining ingredients and mix well.
   
4. Shape them into patties.
   
5. Fry with a little oil in a cast iron frying pan or non-stick skillet.
   

Tip:
Serve with sour cream, ketchup, or applesauce. They are good on their own or served as a side dish with your favorite smoked sausage.

—Charlotte

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

• 4 English muffins
  
• 8 eggs
  
• 8 round slices of ham or back bacon
  
• Hollandaise sauce (recipe follows)
  

1. Bring a large pot of water to a boil, and then reduce the heat to a gentle simmer.
   
2. One at a time, break the eggs and slip them into the water.
   
3. Gently simmer the eggs for 3-5 minutes, or until whites are firm; remove using a slotted spoon.
   
4. Toast the muffins, topping one half of each with a slice of ham.
   
5. Place an egg on top of the ham.
   
6. Pour a little sauce over the egg. Serve immediately.
   

• 3 egg yolks
  
• 2 tablespoons / 30 ml lemon juice
  
• Pinch of cayenne pepper
  
• Salt and freshly ground pepper to taste
  
• ½ cup / 125 ml butter, melted and bubbling hot
  

1. In a blender, mix the egg yolks, lemon juice, and seasoning.
   
2. With the blender running on very low speed, slowly add the butter; with cover on, blend a little longer until sauce thickens.
   
3. Spoon sauce over the eggs. Serve extra sauce on the side.
   

Tips:

• To reduce all the fuss that can come with making Eggs Benedict, poach the eggs in advance for 3 minutes and chill rapidly by putting them into ice water. They can be refrigerated in the cold water up to 2 days. To reheat, immerse in simmering water for 1-2 minutes.
  
• If making a large quantity, toast muffins using the broiler setting on your oven.
  
• Serve with steamed asparagus and a fresh fruit salad.
  

—Charlotte

Charlotte says

G
od is not in the “what if ” but the “what is.”

Do you find yourself “what if-ing”?

What if I lose my job?

What if I get cancer?

What if the state of the world gets worse?

What if that person doesn’t like me?

The what if-ing could go on and on, but it often isn’t real;

it’s just our worried thoughts.

The Bible offers a wonderful formula to get “what if ” thinking under control and give you peace again. It gives us assurance, instruction, and a promise.

When we are rejoicing, praying, thanking, and thinking on good things, it leaves little room for “what if ” thinking. However, the key is to put our faith into practice. When we experience a difficult life situation, there is no “what if ” because we have the assurance that God will be with us every step of the way.

May your heart and your mind be guarded and at peace with Jesus.

—Charlotte

............................................... Makes 24
Blintzes

• 6 eggs
  
• 4 cups / 1 L whole milk
  
• ½ teaspoon / 2 ml salt
  
• 2 tablespoons / 30 ml sugar
  
• 1½ teaspoon / 7 ml vegetable oil
  
• 1½ cup / 375 ml flour
  

1. Scald the milk. Beat the eggs, then slowly add the milk as you continue to beat.
   
2. Add the salt, sugar, and oil, beating until blended.
   
3. Slowly add the flour, beating until combined. Set aside.
   
4. Use a 10-inch / 25-cm heavy non-stick skillet to cook the
   Blintzes
   . Heat the skillet; coat it lightly and evenly with vegetable oil. If necessary, coat it again during the cooking process. For a uniform size, use a
   “ cup / 75 ml measuring cup to dip into the prepared batter. Pour batter onto heated frying pan and swirl the pan to coat the bottom evenly.
   
5. Cook to golden brown. With a spatula, loosen the edges, flip and brown the other side. Remove from skillet and let cool on a tea towel.
   
6. Repeat the process until the batter is used up.
   

• 8 ounces / 250 ml ricotta cheese
  
• 1 egg
  
• 1-2 tablespoons / 15-30 ml sugar
  
• ½ cup / 125 ml butter
  
• 8 ounces / 250 ml light cream (half and half)
  

1. Beat the first 3 ingredients until smooth. Spread about 1 tablespoon / 15 ml filling onto one side of each
   Blintz
   .
   
2. Roll up the
   Blintzes
   and place in a 9 x 13-inch / 22 x 33-cm baking dish. They can be layered.
   
3. After filling the baking dish, melt the butter and pour evenly over the
   Blintzes
   .
   
4. Bake at 350° F / 175° C until heated through, about 10 minutes.
   
5. Warm the cream. Pour cream over
   Blintzes
   to cover slightly. You may not need the full amount. Continue baking until the liquid around the
   Blintzes
   begins to bubble, about 20 minutes.
   
6. Remove from oven and serve with sour cream, preserves, or syrup.
   

Tips:

• You can substitute cottage cheese, hoop cheese, or farmer’s cheese for ricotta cheese.
  
• Experiment with the temperature of the skillet, since it affects the batter. Start with medium temperature.
  
• When
  Blintzes
  are cooled, stack them for serving or freeze them.
  
• To speed up the cooking process, use two skillets.
  

—Ellen

Ellen says