Mennonite Girls Can Cook (12 page)

I
grew up on a farm in the small Rosengard school district. As a young girl, I was taught to cook, clean the house, and do laundry, all important household jobs to learn. I was also taught to respect people no matter who they were or from what walk of life.

I believe this prepared me for the direction of my life’s path. My parents were very hospitable; many friends and family would drop by for visits. I remember visiting one family who had a child with special needs. I was a little afraid of her, but soon realized that she just wanted to join us and be part of the fun. Even at that young age, I noticed the love and acceptance her family had for her.

I grew up, married, and had my own family, two beautiful daughters and then a beautiful son. At the age of seven months, our son was diagnosed with tuberous sclerosis and later with autism as well. We were not given much hope that he would ever walk, speak, or function normally. We would have to deal with seizures, mood swings, anger, and other behavioral problems. However, with much help and perseverance, he learned to crawl and then walk, and began to string words together. Then, for a week, he suffered multiple seizures and lost all speech. One day alone, I counted thirty-five seizures.

At our next visit to the pediatrician, I hoped for encouraging words from him and more help for us. Instead, we were advised to put our son in an institution because, he said, it would just be too hard for us to raise him. We left the doctor’s office deeply disappointed in his advice but knowing that God would be with us on our journey. Not once did we consider our pediatrician’s advice. Later, our daughter told us that our decision had been very reassuring to her young mind. She was afraid that if we couldn’t keep our son at home maybe we couldn’t keep her either.

Our son is now thirty-five years old and, although there have been many challenges and rough patches in the journey, we have been blessed beyond measure. God has given us the ability to care for our son, to have hope, and to love him for the gift that he is. God has assured me that my son’s soul is whole and that his body is only temporary.

I have often thought of the child that I met many years ago and remember that children like her just want to be loved and accepted as they are.

There are many verses from scripture that I have found encouraging. One of my favorites is this: “My grace is sufficient for you, for my power is made perfect in weakness” (2 Corinthians 12:9a; NIV).

God is good!

............................................... Serves 10 as a side dish

• 6 large fresh red or white potatoes to make 6 cups / 1.5 L when cooked
  
• 10 hard boiled eggs, peeled
  
• ¼ cup / 60 ml green onions, finely chopped
  
• 1 cup / 250 ml salad dressing or mayonnaise
  
• ½ cup / 125 ml sour cream
  
• 2 tablespoons / 30 ml pickles, sweet or dill, finely chopped (optional)
  
• 2 tablespoons / 30 ml pickle juice, sweet or dill
  
• 1 teaspoon / 5 ml salt
  
• ¼ teaspoon / 1 ml pepper
  

1. Boil potatoes with skins in a large pot of boiling salted water for 25 minutes or until tender.
   
2. Peel the potatoes with a sharp knife while they are still quite warm; cool completely.
   
3. Using a sharp paring knife and a cutting board, cut the potatoes in half, and then cube them to make uniform pieces.
   
4. Chop the eggs, and add with onions to the potatoes.
   
5. Combine the remaining ingredients and pour over the salad. Mix well.
   
6. Chill an hour before serving.
   

Tip:
It is easy to adjust the ingredients to make a larger salad.

—
Lovella

Lovella says

............................................... Serves 10-12

• 2 pounds / 1 kg carrots
  
• 1 medium onion
  
• 1 small green pepper
  
• 2 stalks celery
  
• ¾ cup /175 ml vinegar
  
• 1 teaspoon / 5 ml Worcestershire sauce
  
• cup / 75 ml sugar
  
• ½ teaspoon / 2 ml dry mustard
  
• ½ teaspoon / 2 ml salt
  
• ½ teaspoon / 2 ml pepper
  
• ½ cup / 125 ml vegetable oil
  
• 1 - 10 ounce / 284 ml can tomato soup
  

1. Peel and slice carrots. Cook until tender crisp.
   
2. Slice onion, celery, and pepper into thin slices or rings; add to cooked carrots. Set aside.
   
3. Bring the remaining ingredients to a boil. Pour this mixture over the vegetables.
   
4. Cool and stir occasionally.
   
5. Store in a covered container in refrigerator.
   

—
Kathy

Kathy says