Mennonite Girls Can Cook (3 page)

As a youngster, I was convinced my mom made the best chicken noodle soup ever, and I loved spreading icing on her thick slices of
Paska
. My sister-in-law Mary made the most impressive stacks of transparent apple pies for her freezer every summer. I looked forward to babysitting on Saturday mornings because Dolly, another sister-in-law, would leave me with recipes, ingredients, and free reign in her kitchen. A third sister-in-law, Heidi, taught me pure hospitality by regularly inviting people home to join their family after church.

We are surrounded by fond recollections of times shared with families and friends around the table. Pause for a moment and savor your own food memories: whose potato salad did you most anticipate? In whose home could you always find a fresh pot of coffee?

Supper invitations from our friends and family are delightfully anticipated. Food and friendship go hand in hand, and are appreciated, whether the call is to come roast wieners over an open fire or to share special meals that have been prepared with care.

The girls and I are just ten of many cooks who enjoy serving meals to our friends and families using the recipes that have been handed down and shared with us along the way. Sharing recipes and menu ideas are wonderful ways to forge new friendships.

When I posted a recipe for
Paska
on my personal blog in time for Easter 2007, I had no idea that some of the readers would eventually become “the girls” of
Mennonite Girls Can Cook
. Judy emailed me first, reminding me that we were second cousins by marriage. Soon we were comparing family recipes, noting how similar they were. Within weeks, Judy and her longtime friend, Marg, reconnected over coffee, only to learn that they had started their own blogs and had both discovered my posted
Paska
recipe.

As a blogger, I saw opportunities within my readership to “whitewash my fence,” as Tom Sawyer would say, by inviting my friends to share favorite recipes, which would be featured along with a picture. Charlotte sent me her recipe for scrumptious maple twists, which immediately became a family favorite. Anneliese and her husband hosted us for meals over thirty years ago when we were both newlyweds. Now she joyfully shared her blueberry scone recipe. Betty, a dedicated commenter, sent me her summer fruit roll recipe. What I soon realized was that here was a treasure of talent waiting to be unwrapped, and so the idea to create a blog dedicated to showcase recipes from our Mennonite/Russian heritage was born.

Kathy, a dear friend for over thirty years, chose to be part of the fun. We were neighbors, had children the same age, and shared countless suppers at each other’s home. Kathy’s friend Bev, who is gifted in hospitality, was also invited to share the recipes that she enjoyed. My dear cousin, Julie, who loves to write, became a natural addition. Her keen desire was to create gluten-free recipes that were just as tasty as any wheat product. Ellen, already a seasoned blogger, became our “adopted American cousin.” Of the cooks, she is the only non-Canadian, but we do share a common heritage in that our parents and grandparents were born in Russia and came to North America as immigrants.

In this book we have featured Mennonite/Russian heritage recipes in honor of the women who taught us the joy of cooking and serving. Over the years, we have come to appreciate the stories and history behind these recipes, stories our grandparents were hesitant to share because of painful memories. We have learned that no matter where our people have settled, they have always considered themselves to be Dutch or German, since that is where their ethnic roots lie. Due to persecution in the 1700s, a large number of German Mennonites settled in the Ukraine, where they continued to teach and practice their language and faith. This added a twist of Ukrainian/Russian flavor to the names of some recipes. In the early 1900s, when Mennonites began to experience extreme difficulties, they decided to emigrate to either North or South America. It is these ethnic roots, common love for cooking, and our faith that brought us together.

Someone once commented, “You Mennonite girls sure can cook,” and though I smiled at her generalization of our cooking abilities and heritage, the name stuck. And so we created a blog called
Mennonite Girls Can Cook
We opened our overstuffed recipe boxes and carefully documented the traditional recipes that our Mennonite grandmothers had memorized or sometimes just quickly jotted down without accurate measurements or detailed methods. We snapped pictures before setting the food on the table. We shared tactics of plating one serving to capture with our cameras. We downloaded the pictures onto our computers. We added memories and recipes as we published them to the blog. Then, with great anticipation, we checked the comments that came in, our friends and families graciously developing a tolerance for our constant food talk.

We received emails and comments as a result of our blog, and became aware of the many emotions and memories evoked by the photos and stories from our past.

Our vision for what could be began with a few grains of yeast, was fed by a dash of sugar as excitement, and was watered by the joy of the Lord, who is the Creator of everything good. When we realized that all ten of us shared a common faith in Jesus Christ, we decided to set aside our regular Sunday postings and replace them with inspirational writings, which we named “Bread for the Journey.”

Though it is recipes for food that we share, we acknowledge that Jesus Christ is our inspiration to share the joy of hospitality. He is the one who instilled the dream within us to care for those who are hungry. From the very beginning, with our first published post, we agreed that any financial benefit through sponsorship or a “someday book” would all be donated to a cause that feeds hungry children. We humbly offer God our five loaves and two fish, firmly believing that God can produce much from our ordinary talents.

When Herald Press approached us to write this book, the answer was an easy, swift, “yes.” We had prayed that God would guide, not only our newly found friendships, but also our future endeavors. This has been a fun, rewarding project for us. We have been blessed with a common goal in which we can share our dreams and passions as sisters of the heart, knowing that God has formed us together as a group for God’s purpose.

During the spring and summer, as we began to create this book, we encountered the ups and downs common in every kitchen. If a dish tasted terrific but did not look attractive, it failed to be called “done.” When the recipes plated beautifully but needed tweaking in flavor or consistency, it was sent back to the redo list. We groaned with Judy when she had to remake her white bread recipe because she lost the flour count. When she had issues with her raspberry pie photo shoot, and the raspberry crop was finished, we cheered when she found pictures from an earlier shoot. We carefully scrutinized and re-plated comfort foods. We knew they tasted delicious, hastily retrieved bits of garnish from the garden usually did the trick when we had not given much thought to their visual appeal.

Though we attempt to be multi-tasking cooks, recipe writers, plating artists, and photographers, we acknowledge the occasional help from little sous chefs who provided us with much-needed distractions. Our guests didn’t mind being beckoned to eat yet another dish for the book. I smiled whenever I saw them looking at the list on my fridge to see what would be the next recipe to taste.

While we worked on the book, we continued to keep recipes fresh on the blog. We hosted summer guests, went camping with our grandchildren, and waited for new grands to arrive. We planned our first summit, had a book contract signing party, and pondered what we would share in our personal stories.

When we realized we would all be together for our contract signing party, we called on a photographer to capture the once-in-a-lifetime moment. Much appreciation goes to Beatriz Photography for the photos, for which we smiled and have since made us smile.

One of the lovely surprises that came our way was in the form of an offer from Kay Dusheck of Ridge Road Indexing in Iowa. When Kay realized that the royalties were being given to charity, she graciously offered to donate her work. Thanks so much for your generous and capable service.

Since you hold this book in your hand, you have become a partner in realizing our dream that fewer children will go to bed hungry tonight. We hope and pray that, as you leaf through the book and tackle a recipe or two, you, too, will find joy in sharing the gift of hospitality with those you love.

—
Lovella Schellenberg
Abbotsford, British Columbia

ANNELIESE FRIESEN:
I wish to thank my husband, Herb, who has gratefully acknowledged every meal I’ve ever made, for his encouragement and patience when the camera accompanies us to the table. I’m thankful to our grandchildren, who keep reminding me about the goodness of buns and jam, and to our children who have smiled through my long ramblings about “the cookbook,” also showing much appreciation for the food made by their
Omas
I am grateful for women who have passed on their love for serving: my mother-in-law and my mom, from whom I am still learning. Most of all I owe a debt of gratitude to God, who has given me so much joy in this stage of my life.

BETTY REIMER:
I want to thank my mother, who taught me the love of cooking, and my husband, John, for his wholehearted support and his patience waiting at the table while I photographed the food. Thanks to my children and grandchildren who are always encouraging and willing to sample my recipes. To God be the glory.

BEV KLASSEN:
I would like to acknowledge and thank all those who have encouraged me in my love of cooking: my
Omas
and aunts who shared their recipes with me; my mother who loved to entertain and taught me by example; my mother-in-law who lovingly showed me how to make the tops stay on my
Zwieback
my children and their spouses with whom I regularly exchange recipes; our grandchildren whose faces light up when Nana passes the cookie jar; our friends whose fellowship makes the food taste better; and most of all, my husband, Harv, who daily encourages me in all my endeavors.

CHARLOTTE PENNER:
I want to thank my mother and all my aunts who have exemplified generosity and hospitality. Colleen, my sweet friend, thank you for cheering from the sidelines, and for your help with your artistic eye in photographing the food. A special thanks to Tony, Amy, Richard, Jeremy, and Emily for your love and support, and for being patient as you learned not to eat until after the pictures where taken.

ELLEN BAYLES:
I would like to acknowledge my mother Nadia’s faithfulness to her family and friends through her cooking and hospitality. She taught us to not be afraid to cook good food and invite people over to share it. To my sisters who have worked hard in writing out my mother’s recipes from Russian to English so we can pass them down to our children and grandchildren, thank you. To my non-Russian husband, Greg, who has embraced the culture I was raised in and has accepted my family and food as his own, and to my children, who love their
Baba’s
cooking, you have encouraged me to continue in our traditions.

JUDY WIEBE:
My husband, Elmer, deserves special thanks for his unwavering support and encouragement in making this book become a reality, and so does my family who cheered from the sidelines. A big thank-you to my grands who occasionally assisted in the test kitchen, and were more than willing to eat
Rollkuchen, Portzelky
and peppernuts, in season and out.

JULIE KLASSEN:
This may seem like a strange acknowledgment but I have to be thankful for having a condition called celiac, which is an autoimmune genetic disorder involving intolerance of gluten (see page 191). Otherwise, I would not have had the privilege of being part of the wonderful team of women who co-authored this book. I also want to thank my family: my husband, Vic; my daughter, Romay; my son-in-love, Vince; and my perfect granddaughters, Elise and Elora, who have been so supportive and encouraging. With unfailing patience they were my testers, always willing to give praise or criticism. I especially thank Elora, who would either give me thumbs-up or politely encourage me with, “Nanna, you ALMOST have it!” And thank you, Elise, for your patient help in answering my computer questions.

KATHY MCLELLAN:
I want to thank my husband Scot, our children, Adrienne, Boyd, Carissa, and Jason, as well as my dear sister Rhoda and my dad for their interest and encouragement as I spent time in the kitchen perfecting my recipes. While I stirred, chopped, and rolled I often thanked God for my mom, who got me started in her kitchen. Scot, it takes a patient man to smile and wait for supper while the cook photographs the food she is about to serve. Thank you for eating meals that had cooled off, and also for all your technical support with the computer. I love you all for supporting and affirming me along the way.

MARG BARTEL:
I want to recognize my mother, aunts and grandmothers, who have lived fully, in spite of their difficult challenges. They rose to the calling of cooking meals and creating an atmosphere of hospitality around the family table. Thanks to my walking partner who, through rain or shine, continued to inspire and motivate me while listening to my mutterings. I thank my children for their insightful comments and patience with a non-techie, as they so often had to rescue me. As the recipients of many recipes, their comments helped lighten my load. Together we recognize that we will be cooking for the rest of our lives, so we might as well enjoy it and cook together. I’ve been extremely well served by my husband, who has pushed me to go the second mile, encouraging and prodding me along the way by clicking photos for me, holding my hazelnut torte while the wind was tugging at the tablecloth, and patiently smiling at me, saying, “It will be worth it all.” Thanks to all of you for believing in me.

LOVELLA SCHELLENBERG:
It is nearly impossible to find meaningful words to offer my family for supporting me and cheering me on. Terry, my beloved, thank you for standing by your “girl.” Daily you show me your love and support. You make me happy every day that we found each other in grade nine English class. Terrence and Stuart, I am grateful for the opportunity to have raised sons. Knowing you are a little proud of me means so much. My daughters-by-love, having girls in the house and accepting me as your other mom has meant more than you’ll ever know. Lil’ Farm Hand, Grandgirlie, Kanneloni Macaroni, and Little Miss Muffet, my darling grands, thank you for being the most endearing food testers ever. Mom, if I could have handpicked my mom by love, I would have still chosen you. Thanks for sharing with me your love of homemaking. I am so thankful to God for his vast love, for giving me a purpose for living, and for assuring me that my end goal is worth looking forward to with joy.

WE WANT TO THANK
our girlfriends who listen to us and encourage us, and our wonderful, encouraging blog readers, who keep us fed with heartfelt notes and kind words. Having you along on this journey makes all the difference. You have given us a reason to be published and we applaud you for seeking healthy and economic ways to feed your families.

We wish to thank Herald Press for sending us that first email wondering if we had ever thought about publishing a book. You had no idea that you were part of God’s plan for our dream and we are so grateful for the immense support. It has been a joy to work with Amy Gingerich, our editorial director. We appreciate her standard for excellence as well as her guidance and enthusiasm for this project. Thanks to Reuben Graham for seeing our vision and using his design expertise to create a layout that is eye candy to home cooks.