Mennonite Girls Can Cook (13 page)

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

• 8 cups / 2 L leafy garden lettuce
  
• ½ cup / 125 ml sugar
  
• ½ cup / 125 ml cream
  
• ½ cup / 125 ml vinegar
  

1. Blend the sugar and cream together; add vinegar.
   
2. Pour over the leafy lettuce and serve.
   

—
Marg

Marg says

I
t was a few years back when someone shared this Scripture with me in such a way that it has never left me. When I put my own name into the verses it becomes a powerful lesson in trusting God. God never promised us an easy way out. Many times, believers think that life will be easy because they have taken a new step of faith.

We know that we will go through difficult times in our lives, but if we invite the Lord to go with us, it will make our load lighter. God did not say that he would keep us from difficult times. When we go through difficult times, we can drown or we can grow stronger. God promises that he will protect us, just as a father cares for his child.

“Do not be afraid, for I am with you.”
—Isaiah 43:5a

God gives renewed hope to all who are going through difficult situations.

—Marg

............................................... Serves 4 as a main course

• 4 boneless chicken breasts
  
• 2 green peppers
  
• 2 red peppers
  
• 1 red onion
  
• 2 heads Romaine lettuce
  
• 1 bunch onion greens, chopped
  

1. Grill chicken breasts over medium-high heat until done.
   
2. Cut peppers and red onions into long, thin strips.
   
3. Cut or tear lettuce into bite-sized pieces.
   
4. Combine lettuce and vegetables in large salad bowl.
   
5. Cut cooled chicken into strips and arrange on top of the assembled salad.
   

• 2 tablespoons / 30 ml vinegar
  
• 2 tablespoons / 30 ml fresh tarragon leaves, chopped
  
• 2 tablespoons / 30 ml lemon juice
  
• 1 teaspoon / 5 ml Dijon mustard
  
• ½ teaspoon / 2 ml Worcestershire sauce
  
• 10 tablespoons / 150 ml olive oil
  

1. Mix all ingredients with a hand blender.
   
2. Pour the dressing over the salad.
   
3. Sprinkle with additional fresh tarragon.
   

—
Marg

Marg says

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

• 6 large potatoes with or without peel, cut into wedges
  
• 2-4 tablespoons / 30-60 ml olive oil
  
• ¼ cup / 60 ml lemon juice, freshly squeezed
  
• 1 tablespoon / 15 ml chicken bouillon, dissolved in a ¼ cup / 60 ml water
  
• 2 teaspoons / 10 ml dried oregano
  
• 2 cloves garlic, minced, or garlic powder to taste
  

1. Peel and cut potatoes.
   
2. Place in a 9 × 13-inch / 22 × 33-cm baking pan.
   
3. Combine remaining ingredients together and pour over potatoes, stirring well to coat every piece.
   
4. Bake at 425° F / 220° C for 1 hour, stirring every 20 minutes.
   

Tip:
Cover potatoes for the first half hour; if you prefer crisp edges, leave uncovered for the entire time. For more intense lemon flavor, sprinkle with additional lemon juice just before serving.

—
Charlotte

Charlotte says

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

• 6 large baking potatoes, peeled and thinly sliced
  
• ½ cup / 125 ml onion, finely grated
  
• 1 cup / 250 ml cheddar cheese, grated
  
• 2 tablespoons / 30 ml butter
  
• 2 tablespoons / 30 ml flour
  
• 1 teaspoon / 5 ml salt
  
• ½ teaspoon / 2 ml pepper
  
• 1¾ cup / 425 ml milk
  

1. Prepare potatoes in a large bowl. Cover with cold water and let stand for 10 minutes to remove some of the starch. Drain well.
   
2. Add onion and cheese to the potatoes; stir to combine.
   
3. Melt butter in microwave. Stir in flour, salt, and pepper, blending well.
   
4. Add milk and microwave for 1 minute. Stir and heat another minute until mixture begins to bubble and thicken.
   
5. Generously grease a large shallow casserole or glass pan, 9 × 13-inch / 22 × 33-cm. Place potatoes into casserole and pour hot milk mixture over potatoes. The milk should almost cover the potatoes. If needed, add a little extra milk to top it off. There is no need to heat it up first.
   
6. Bake covered in 350° F / 175° C oven for 40 minutes. Uncover and bake another 15-20 minutes or until potatoes are fork tender.
   

Tip:
Scalloped potatoes are a great side dish to serve with ham or sausage. If you want a meal in one dish, add precooked cubed ham or sausage to the potato mixture before baking.

—
Kathy

Kathy says

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

• 1 pound / 500 g carrots, sliced
  
• 2 tablespoons / 30 ml butter
  
• 1 tablespoon / 15 ml fresh lemon juice
  
• ½ teaspoon / 2 ml garlic salt or powder
  
• ½ teaspoon / 2 ml dried basil
  
• Freshly cracked pepper to taste
  

1. Steam carrots until tender crisp. Strain.
   
2. Melt butter. Stir in remaining ingredients and toss with the carrots.
   

Tip:
This sauce is great on fresh green beans and other vegetables, giving them a bit of punch.

—
Charlotte

Charlotte says