Mennonite Girls Can Cook (5 page)

............................................... Yields 12 portions

• 12 slices deli ham
  
• 12 eggs
  
• Grated cheese (cheddar or Parmesan)
  
• Salt and pepper
  
• Fresh basil, chopped
  

1. Spray muffin tins with non-stick spray.
   
2. Line each cup with a slice of deli ham.
   
3. Gently break an egg into each ham cup.
   
4. Season with salt and pepper. Sprinkle with grated cheese.
   
5. Top with chopped basil (or chives or herbs of choice).
   
6. Bake at 350° F / 175° C for 18-20 minutes.
   
7. Remove from pan and serve immediately.
   

Tip:
Serve with a fruit salad, hash-brown potatoes, croissants or toast, and call it brunch!

—Judy

Judy says

M
y connection with the Mennonite Girls Can Cook blog began a generation ago. My parents, Moisi and Nadia Bagdanov, were born in Russia. Both their families escaped from Russia to Iran in the early 1930s. Moisi and Nadia met and were married in Iran. Shortly after World War II, they immigrated to the United States and settled in the Los Angeles area with their many Russian friends and relatives. My mother, who never worked outside the home, cared for her eight children and successfully mastered and documented recipes for the foods from her childhood. Now, her children and grandchildren are enjoying these recipes passed down from her Russian heritage.

My Russian heritage has always been important to me, but even more important has been my spiritual heritage. Growing up, our entertainment and relationships centered on God and food. Meals in our home began with a prayer of thanksgiving. When we had company around the table, the meals generally ended with good hearty praise songs to God. When my extended family gathers for holidays and celebrations, we always sing together.

When I started a blog in 2007, I came across some of the Mennonite gals who were blogging. Soon we realized that many of our recipes were similar. I was graciously adopted and became a contributor to the Mennonite Girls Can Cook blog (MGCC). It has been wonderful to get to know my Mennonite friends and learn about their traditions and heritage. Our heritages have a lot in common, both in our cooking traditions and in our faith in God.

............................................... Yields 12 medium-sized pancakes

• 3 large eggs
  
• 2¼ cups / 560 ml milk
  
• ½ teaspoon / 2 ml salt
  
• 1½ cup / 375 ml flour
  

1. Preheat medium-sized skillet to medium-low heat. Brush the pan with a small amount of butter for each pancake.
   
2. Using a hand mixer, beat eggs and milk; add salt and flour until the mixture is smooth.
   
3. Lift skillet from the heat. Pour ¼ cup / 60 ml batter into the pan, tilting and rotating it until the bottom is covered.
   
4. Set the skillet back on the heat, cooking until set.
   
5. Flip over and continue cooking until a golden color.
   
6. Stack on a plate until ready to serve.
   

Tip:
Serve with cottage cheese and fruit, or use any savory filling of your choice.

• 1 large apple, thinly sliced
  
• 1 German pancake recipe
  

Follow the German pancake recipe up to instruction 3.

4. Cover the batter with a single layer of very thin apple slices.

5. Cover the apple slices with another ¼ cup / 60 ml batter.

6. Cook on medium-low until set, not shiny; then flip carefully and quickly.

7. Cook until golden and transfer to a serving plate. Stack until ready to serve. Enjoy these with a mixture of cinnamon and sugar, or syrup.

—Anneliese

Anneliese says

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

• 2 cups / 500 ml flour
  
• 1 teaspoon / 5 ml salt
  
• 3 teaspoons / 15 ml baking powder
  
• ¼ teaspoon / 1 ml cinnamon
  
• 1 cup / 250 ml coarsely grated apple
  
• 2 eggs, beaten
  
• 2 cups / 500 ml milk
  
• 1 tablespoon / 15 ml butter, melted
  

1. Mix dry ingredients then stir in the apple.
   
2. Combine eggs, milk, and butter.
   
3. Add dry ingredients and stir until combined.
   
4. Pour
   “ cup batter onto a lightly greased hot griddle or skillet. Cook until bubbles form on the surface; turn and brown on the other side.
   
5. Serve with hot apple cinnamon sauce (recipe follows) and whipped cream.
   

• 1 cup / 250 ml brown sugar
  
• ¾ cup / 175 ml apple juice
  
• ¼ teaspoon / 1 ml cinnamon
  
• 1 cup / 250 ml grated apple
  
• ¼ cup / 60 ml butter
  

1. Combine sugar, juice, and cinnamon.
   
2. Boil over medium heat for about 5 minutes, until it has the consistency of heavy syrup.
   
3. Stir in apple and butter; cook for 1-2 more minutes.
   

Tip:
Add a slice of grilled farmer sausage, and call it a meal!

—Judy

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

• ½ cup / 125 ml flour
  
• 2 tablespoons / 30 ml sugar
  
• ½ teaspoon / 2 ml salt
  
• 2 cups / 500 ml milk
  
• 6 large eggs
  
• ¼ cup / 60 ml butter
  
• 1 loaf bread, thickly sliced
  

1. Blend all ingredients except butter and bread, mixing until a smooth, thin batter forms.
   
2. Pour the thin batter into a large flat-bottomed bowl.
   
3. Dip bread slices into the batter one at a time; turn them over, and let set until the batter is absorbed through the bread.
   
4. Fry slices in a buttered heavy skillet over medium heat until browned well on both sides.
   
5. Transfer slices to a large ovenproof tray and keep warm in the oven at 250° F / 120° C until ready to serve.
   

—Lovella

Lovella says