Mennonite Girls Can Cook (10 page)

...............................................Serves 8

• 2 pounds / 1 kg beef soup bone, with lots of meat
  
• 8 cups / 2 L water
  
• 2-4 carrots, sliced
  
• 4 medium potatoes, cubed
  
• 1 large (or 2 medium) onions, chopped
  
• 1 medium head cabbage, chopped fine
  
• 2 teaspoons / 10 ml salt
  
• ¼ teaspoon / 1 ml black pepper
  
• 2 whole red chili peppers (dried)
  
• Fresh dill, a handful or to taste
  
• 2 - 10 ounce / 284 ml cans tomato soup
  
• 2 cups / 500 ml tomatoes, diced (optional)
  

1. Cover soup bones with water and simmer for several hours until meat is tender.
   
2. Remove the bone and shred the meat.
   
3. Add more water to measure a total of 8-10 cups stock.
   
4. Add vegetables and seasonings. Place chili peppers and dill into a spice holder or cheesecloth. Cook until vegetables are tender.
   
5. Add tomato soup, diced tomatoes, and shredded beef; bring to a boil.
   
6. Serve with sour cream.
   

Tip:
Fresh dill works the best in this recipe. Dill can also be harvested in season and stored in zip-close plastic bags in the freezer.

—Judy

A
s I wandered through my garden I was drawn to the pot filled with different herbs that I use for cooking. I thought about each herb and how it adds the right flavors to the food I cook. Each one contributes its own distinctive flavor and brings out the best taste of the food.

I think about God and the richness I find in savoring and enjoying each morsel in his Word. These morsels speak to me of love, joy, hope, peace, and forgiveness. They are the “herbs of my soul,” the qualities I want to cultivate and allow God to use to his glory.

I am reminded not to rush as I read the Bible, but to let my mind absorb God’s goodness and allow it to nourish my soul. God’s love is worth savoring.

—Betty

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

• 1 large head cauliflower, cut into small florets
  
• 1 carrot, grated
  
• 1 stalk celery, chopped
  
• 3 cups / 750 ml chicken broth
  
• ¼ cup / 60 ml butter or margarine
  
• 1 small onion, chopped
  
• ¼ cup / 60 ml flour
  
• ½ teaspoon / 2 ml salt
  
• teaspoon / .5 ml black pepper
  
• 2 cups / 500 ml milk
  
• 1 cup / 250 ml cheddar cheese, grated
  
• Parsley or chives (optional)
  

1. Cook cauliflower, carrot, and celery in chicken broth until tender. Do not drain.
   
2. Mash vegetables with a potato masher.
   
3. Melt butter in large saucepan. Add onion and sauté until limp. Do not brown.
   
4. Blend in flour, salt, and pepper. Add milk. Heat and stir until it boils and thickens.
   
5. Add cheese and stir until cheese melts.
   
6. Add this sauce to mashed cauliflower mixture. Remove from heat and serve.
   
7. Garnish with parsley or chopped chives, if desired.
   

—
Judy

................................................Yields 8 scones

• 3 cups / 750 ml flour
  
• 2 tablespoons / 30 ml baking powder
  
• ¾ teaspoon / 3 ml salt
  
• cup / 75 ml butter
  
• 1 cup / 250 ml buttermilk
  
• 2 eggs
  
• 1 cup / 250 ml cheddar cheese, coarsely grated
  
• 1 teaspoon / 5 ml dill weed
  
• 1 tablespoon / 15 ml chives, finely snipped
  

1. Preheat oven to 400° F / 205° C. If using a cast-iron skillet, preheat and grease pan.
   
2. Combine flour, baking powder, and salt. Cut in butter to form pea-sized pieces.
   
3. Add grated cheddar and herbs.
   
4. Mix eggs and buttermilk, and quickly add them to the flour mixture. Combine until just blended.
   
5. Move the dough to a well-floured surface and knead a few times.
   
6. Pat into a circle about 1-inch / 2.5-cm thick.
   
7. Cut into 8 wedges and place on a parchment lined baking sheet or in a cast-iron skillet.
   
8. Bake in preheated oven for 20-25 minutes or until golden.
   

Tip:
The key to light and fluffy scones is to handle the dough as little as possible. If you don’t have buttermilk on hand, replace it with 1 cup / 250 ml whole milk and 1 teaspoon / 5 ml lemon juice.

Pop the extra scones into the freezer. Reheat to serve “fresh” scones tomorrow or another tomorrow.

—
Judy

Judy says

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

• 1 pound / 500 g lean ground beef
  
• ½ cup / 125 ml onion, finely chopped
  
• 1 cup / 250 ml celery, finely chopped
  
• 14 ounce / 398 ml can tomato sauce
  
• 12 ounce / 341 ml can corn, with liquid
  
• 14 ounce / 398 ml can kidney beans, drained
  
• cup / 75 ml salsa
  
• 1 tablespoon / 15 ml chili powder
  
• 3 tablespoons / 45 ml taco seasoning
  
• 3 cups / 750 ml water
  
• Taco chips
  
• Cheese, shredded
  
• Sour cream
  

1. Cook beef, onion, and celery until meat is browned, and onion and celery are tender.
   
2. Add the rest of the ingredients; simmer for 15 minutes.
   
3. Add taco chips, shredded cheese, and sour cream to individual soup bowls.
   

—Betty

Betty says