Mennonite Girls Can Cook (15 page)
Read Mennonite Girls Can Cook Online
Authors: Lovella Schellenberg,Anneliese Friesen,Judy Wiebe,Betty Reimer,Bev Klassen,Charlotte Penner,Ellen Bayles,Julie Klassen,Kathy McLellan,Marg Bartel
(Scrambled Eggs)
...............................................Serves 2 as a main course
- 6 tablespoons / 90 ml flour
- ½ cup / 125 ml milk
- 6 eggs
- ½ teaspoon / 2 ml salt
- 1½ tablespoon / 25 ml butter
- Mix flour and milk into a smooth paste.
- Add eggs and salt, mixing into a thin batter.
- Melt butter in skillet over medium heat.
- Pour in egg mixture.
- Cut and turn mixture until completely cooked through and lightly browned.
- Serve hot.
—
Judy
In my Mennonite tradition, scrambled eggs were called
Rührei
. This was never a breakfast meal at our place, but rather a quick lunch or supper. This dish is a version of scrambled eggs, a cross between an omelet and a pancake. Some prefer to serve pancake syrup on their
Rührei
, but we like to add a touch of freshly ground pepper and serve it with salsa for a little zip. It pairs well with ham or sausage to make a simply satisfying meal.
Judy says
Savory Pot Roast with Roasted Vegetables
Wareneki
(Cottage Cheese Pockets)
Wareneki
(Cottage Cheese Pockets)
Roasted Chicken with Anise Seeds and Bubbat
(Bread)
Chicken Quesadillas with Caramelized Onions and Peppers
(Meatballs)
...............................................Serves 4-6
- 1 pound / 500 g lean ground beef
- 1 egg
- 1-2 slices day old bread (2 if slices are small)
- 1 potato, peeled and finely grated
- ½ cup / 125 ml milk
- 1 small onion, chopped fine or grated
- 1 teaspoon / 5 ml salt
teaspoon / 0.5 ml pepper- Fine breadcrumbs (optional)
- Vegetable oil
- Mix the egg, milk, potato, and onion in a bowl.
- Tear bread into pieces and soak in liquid until soft.
- Add ground beef, salt, and pepper and mix well by hand. The mixture should be fairly soft.
- Form meatballs or patties, rolling each in breadcrumbs if desired.
- Heat oil in skillet; fry or deep fry until bottom is browned.
- Turn
Kotletten
over and brown the other side. - Keep warm in oven until all are done.
Sandwich Recipe Variation
- Leftover
Kotletten - ½ medium onion, sliced
- ¼ red or yellow pepper, cut into strips
- ¼ green pepper, cut into strips
- Cheddar cheese and/or mozzarella cheese, grated
- Bread slices
- Butter and barbecue sauce, or mayonnaise (optional)
- Sauté onion and pepper in a skillet until they lose their crunch. Set aside.
- Place bread slices on a baking pan and toast lightly in the oven.
- Turn the slices over and spread other side with butter and barbecue sauce, or use mayonnaise.
- Cut leftover
Kotletten
in half and lay flat sides on bread. If desired, warm it slightly in a skillet before placing on the bread. - Top with sautéed vegetables and grated cheese.
- Broil, watching closely until cheese melts.
- Serve open faced with bread and butter pickles.
—
Bev
Kotletten
were often served on weeknights with boiled potatoes and onion cream gravy, or made ahead to serve cold on Sunday with potato salad. In fact, they were part of the meal at our wedding. My husband still asks for them on a regular basis. They make great picnic food as well.
My mother made her Kotletten small, more like a meatball, and deep-fried them in hot oil.
My mother-in-law made hers about 3-inches / 7.5-cm in diameter and about ¾-inch / 2-cm thick like a hamburger patty, frying them in 1-2 tablespoons oil. Both ways of cooking them are good.
Bev says
...............................................Serves 6
- 1¼ pound / 625 g lean hamburger
- 1 teaspoon / 5 ml salt
- ¼ teaspoon / 1 ml pepper
- ½ cup / 125 ml dried bread crumbs
- ½ cup / 125 ml rolled oats
- ¼ cup / 60 ml ketchup
- 1-2 teaspoons / 5-10 ml fine dried onion flakes
- 1 cup / 250 ml cheese, grated
cup / 75 ml milk
- ¼ cup / 60 ml ketchup
- ¼ cup / 60 ml barbecue sauce
- 2 tablespoons / 30 ml brown sugar
- Prepare a 9 × 13-inch / 22 × 33-cm baking pan by lining it with foil or parchment paper.
- Mix all ingredients well and shape into loaf.
- Place the loaf on the baking pan; make an indentation along the top of the loaf.
- Cover meatloaf completely with topping.
- Bake at 350° F / 175° C for 60-75 minutes, depending on size and shape of the loaf.
—
Anneliese
