Mennonite Girls Can Cook (16 page)

...............................................Serves 10

• 1 large head savoy cabbage
  
• 2 pounds / 1 kg ground beef
  
• 2 cups / 500 ml cooked whole grain rice
  
• 1 large onion, finely minced
  
• 2 large eggs
  
• 1 teaspoon / 5 ml salt
  
• ½ teaspoon / 2 ml pepper
  
• Small handful parsley, finely minced
  
• 1 tablespoon / 15 ml prepared horseradish
  (optional)
  
• 2 cups / 500 ml tomato juice (see tip)
  
• 2 bay leaves
  
• 2 - 10 ounce / 284 ml cans tomato soup
  
• 1 cup / 250 ml whipping cream
  
• 1 tablespoon / 15 ml maple syrup or brown sugar
  
• 1 tablespoon / 15 ml balsamic vinegar
  

Tips:

• There is plenty of sauce in this recipe to pour over mashed potatoes, if desired.
  
• If you use two casserole dishes, you will need additional tomato juice to cover all the cabbage rolls.
  
• Do not cover the
  Holubschi
  directly with foil, as the acid will break down the foil, leaving little bits on your rolls.
  
• If you bake them from the freezer, add an additional ½ hour to the baking time.
  

Lovella says

1. Several days before you plan to serve the
   Holubschi
   , place the savoy cabbage in a zip-close plastic bag and put it in the freezer for a full day. When ready to prepare the
   Holubschi
   , remove cabbage from the freezer and thaw in a cool place. This softens the leaves so there is no need to boil the cabbage.
   
2. Optional cabbage preparation: place the cabbage in a large pot, covering it with water. Bring to a boil and simmer until the leaves are softened and can be removed easily.
   
3. Mix the ground beef, cooled cooked rice, onion, eggs, salt, pepper, parsley, and horseradish in a large bowl. Use your hands to mix until well combined.
   
4. Remove the leaves from the core of the cabbage head. Place about 1 cup / 250 ml meat mixture at the base of a cabbage leaf and roll up, tucking in the sides as you roll toward the top of the leaf. Repeat with all the leaves, adjusting the amount of meat mixture to the size of the leaf.
   
5. Spray a large 4 quart / 4 L casserole with non-stick cooking spray.
   
6. Arrange the
   Holubschi
   seam-side down in the pan. Do not layer them; use an additional pan if necessary.
   
7. Pour over just enough tomato juice to cover the
   Holubschi
   .
   
8. Lay the bay leaves in the sauce on top of the
   Holubschi
   .
   
9. Cover and bake in the center of a 325° F /
   160° C oven for 2 hours.
   
10. Combine the remaining ingredients and pour over the
    Holubschi
    . Bake covered for another hour.
    

—Lovella

...............................................Yields 6-8 shells

• 1 cup / 250 ml white flour
  
• ½ cup / 125 ml cornmeal
  
• 1½ cup / 375 ml water
  
• 1 egg
  
• 1 teaspoon / 5 ml salt
  

1. Whisk ingredients together until smooth and runny.
   
2. Spray a skillet with a small amount of non-stick cooking spray.
   
3. Place pan over medium heat for 1 minute.
   
4. Pour ½ cup / 125 ml batter into the middle of the pan, using the back of a spoon to swirl
   batter into a very thin circle.
   
5. Allow shell to set; flip and fry the other side.
   
6. Cool on wire rack.
   

Tip:
You can use the shells immediately, or for added flavor and a slight crispness, continue with step two. The dry shells can be made ahead of time, but the deep-frying should be done just before serving. These do not freeze well.

1. Using a deep-sided skillet, add about 2-inches / 5-cm oil to the pan and heat to medium-high or until it sizzles when a shell is added. If the oil is too hot the shells become too crispy. Test oil temperature by dipping the corner of 1 shell into oil.
   
2. When oil is the right temperature, drop shells in one at a time and let fry for about 20 seconds. Using a fork and spoon, flip each shell and fry another 20 seconds. Do not over fry because they must be rolled after they are filled.
   
3. Remove shells to a baking sheet lined with paper towels to absorb excess oil.
   
4. Keep warm in a low-temperature oven.
   

• 1 pound / 500 g hamburger, fried
  
• 2 cups / 500 ml potatoes, cooked and mashed
  
• 1 cup / 250 ml peas, cooked
  
• 2 tomatoes, diced
  
• 6 dill pickles, diced
  
• 3 cups / 750 ml lettuce, shredded
  
• 1 medium onion, diced
  
• 2 cups / 500 ml cheddar cheese, grated
  
• Taco sauce or salsa
  

1. Place shell on plate. Place a scoop of potatoes on the shell and spread down the middle.
   
2. Layer with meat, peas, onions, and remaining chopped vegetables.
   
3. Add your favorite taco sauce and top it all with grated cheese before rolling up.
   

Tip:
Be creative! Add salt and pepper or a package of taco seasoning to the hamburger when you fry it. Add a small amount of milk and butter to make the potatoes creamy. Or add other ingredients such as sour cream, guacamole, black olives, celery, or re-fried beans.

—Kathy

Kathy says

H
ospitality was taught by example in many Mennonite homes when I was a child. Friends, family, and neighbors knew they were welcome at any time. It was not unusual to invite strangers in for a meal.

The Bible urges each of us to show hospitality to those around us and to do it generously, without complaining. Hospitality is also listed as a spiritual gift, given in a special way to some individuals.

Some people think that hospitality requires a specially set table and/or an elaborate meal. However, in our busy lives, most of us have neither the time nor inclination to do this.

The hospitality the Bible speaks of requires us to share willingly what we have: a bowl of soup, take-out pizza, a cup of coffee, a beautifully prepared meal or a warm bed, the offer of a ride, or a place to stay when misfortune strikes. There are many ways to show hospitality to one another. And don’t forget to extend the same hospitality to your children, your parents, and yes, even to yourself. In doing so you are a living example of the grace God has extended to you.

—
Bev

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

• 1 tablespoon / 15 ml cooking oil
  
• 1 (3-4 pound / 1.5-2 kg) pot roast
  
• Salt
  
• ¼ cup / 60 ml ketchup
  
• 2 tablespoons / 30 ml soy sauce
  
• 2 tablespoons / 30 ml Worcestershire sauce
  
• ½ teaspoon / 2 ml dry mustard
  
• 1 teaspoon / 5 ml dried rosemary crushed
  
• ¼ cup / 60 ml red wine vinegar
  
• 2 cloves garlic minced
  
• ¼-½ cup / 60-125 ml water
  
• 1 tablespoon / 15 ml brown sugar
  
• 1 tablespoon / 15 ml cornstarch
  

1. Heat oil in a Dutch oven on top of the stove. Add roast, browning slowly on both sides. Remove from heat.
   
2. Drain off fat; sprinkle roast with a little salt.
   
3. Combine all ingredients except for the last 3, and pour over roast. Return to heat.
   
4. Cover tightly; simmer 1¾-2 hours, or until meat is tender.
   
5. Transfer meat to serving platter. Loosely cover with foil and let stand while you make the gravy.
   
6. Skim off excess fat in Dutch oven. Heat pan juices to a slow simmer, scraping down the brown bits with a spatula.
   
7. Mix cornstarch with water and brown sugar until blended.
   
8. Pour slowly, a little at a time, into pan juices, stirring constantly, and adding just enough to make the gravy smooth. Bring to a slow boil.
   
9. Remove from heat. Serve with sliced roast and roasted vegetables.
   

• Carrots
  
• Potatoes
  
• 2 tablespoons / 30 ml oil
  
• Kosher salt, as desired
  
• 1 clove garlic, minced
  
• Freshly ground pepper
  

1. Thirty minutes before the meat is done, heat oven to 425 ° F / 220 ° C.
   
2. Cover a large baking pan with parchment paper.
   
3. Peel carrots and potatoes; cut into uniform pieces.
   
4. In a bowl, combine oil, salt, garlic, and pepper.
   
5. Toss vegetables in oil mixture and lay out on prepared pan.
   
6. Roast in prepared oven for 15-20 minutes or until vegetables are browned and tender.
   

Tip:
Prepare this recipe in a slow cooker and have a great meal ready for the end of the day.

—
Bev

Bev says