Mark­ing 40 years of an iconic cook­book

Iconic cook­book cel­e­brates 40th an­niver­sary

Daily Local News (West Chester, PA) - - FRONT PAGE - By Emily Ryan For Dig­i­tal First Me­dia

Cara Lon­gacre Hurst re­mem­bers test­ing many, many recipes. She was just a kid when her mom wrote the “More-with-Less” cook­book, cel­e­brat­ing “sim­ple, joy­ful eat­ing.”

“We would have a new dish ev­ery night,” Hurst said. “We would give it a thumbs up or a thumbs down.”

Now she’s giv­ing the 40th an­niver­sary edi­tion rave re­views and hopes her late mother, Doris Janzen Lon­gacre, would be proud.

“It’s ex­cit­ing to kind of have it in the spot­light again,” Hurst de­scribed. “It’s al­ways been a well-loved book. A lot of peo­ple come up to me and talk about how much they’ve used it and passed it on.” It’s sold al­most a mil­lion copies. “It was the first cook­book that I ever cooked things from growing up,” re­called Rachel Marie Stone, who up­dated and edited the new ver­sion. “My par­ents got the cook­book as a wed­ding gift.”

When the Men­non­ite Cen­tral Com­mit­tee com­mis­sioned “More-with-Less,” Lon­gacre re­viewed recipe sub­mis­sions from around the world. Fa­vorites like oat­meal bread re­main along with “quite a few new recipes.”

“I think we re­ally kept the iconic recipes and phi­los­o­phy of eat­ing ex­actly the same,” Stone said, while mod­ern­iz­ing “what we un­der­stand about nu­tri­tion and what we un­der­stand about the en­vi­ron­ment.”

“By and large, it’s the same cook­book we know and love,” agreed Amy Ging-

erich, editorial direc­tor for Men­noMe­dia. “It’s en­vi­ron­men­tal. It’s eco­nom­i­cal, and it’s faith-based… Doris was ahead of her time in all of them.”

Born out of concern for the hun­gry, “More-with-Less” high­lights the idea that “how we cook can change the world.”

“She talks in the book about meat­less Mon­days” and eat­ing “in a way that’s sus­tain­able for our whole planet, which is just as rel­e­vant, if not more rel­e­vant to­day,” Gin­gerich said.

There’s also “this idea of eat­ing with joy,” she added. “It’s just such a lovely phrase that re­ally cap­tures the ethos of ‘More-with-Less.’”

In fact, Stone named her own cook­book “Eat with Joy.”

As for the new “More-with-Less” - “it’s just beau­ti­ful,” she said. “It’s big. It’s got great pho­to­graphs. It’s just a lovely book.”

Oat­meal Bread

Yields 2 loaves Com­bine in large bowl:


1 cup quick-cook­ing oats ½ cup whole wheat flour ½ cup brown su­gar 1 ta­ble­spoon salt 2 ta­ble­spoons but­ter Pour over: 2 cups boil­ing water Stir in to com­bine. Com­bine, dis­solv­ing yeast:

1 ta­ble­spoon ac­tive dry yeast ½ cup warm water When bat­ter is cooled to luke­warm, add yeast mix­ture. Stir in: 5 cups white flour


When dough is stiff enough to han­dle, turn onto floured sur­face and knead 5 to 10 min­utes. Place in greased bowl, cover, and let rise un­til dou­bled. Punch down and let rise again. Shape into two loaves and place in greased 9-by-5-inch pans. Bake at 350 de­grees for 30 to 40 min­utes. Cool on rack, brush­ing loaves with but­ter for a soft crust.

Op­tion: For added tex­ture, add ¼ cup bul­gur wheat be­fore the boil­ing water.


Serves 6


Vegeta­bles Select a va­ri­ety of vegeta­bles to pre­pare for stuff­ing:

Toma­toes, bell pep­pers, zuc­chini, small egg­plant


Cut off tops, re­serv­ing lids. Clean out cen­ter seedy por­tions, re­serv­ing tomato pulp.

Parboil three min­utes to soften:

Leafy vegeta­bles, such as cab­bage and green grape leaves

Use newer grape leaves old ones are tough. For eas­ier stuff­ing, use leaves at least 4 inches long. Pre­pare stuff­ing.


Brown in skil­let:

½ to 1 pound ground beef, pork, or lamb

1 large onion, finely chopped

3 cloves gar­lic, minced (op­tional) Add: 1 cup un­cooked rice ½ cup pars­ley, minced Fresh mint or dill, or com­bi­na­tion, to taste, chopped

2 cups tomato sauce plus any re­served tomato pulp

3 ta­ble­spoons but­ter or olive oil 1 tea­spoon salt Dash pep­per


Taste to check sea­son­ings. Fill hol­lowed-out vegeta­bles two-thirds full with rice mix­ture, re­plac­ing re­served tops.

For leafy vegeta­bles (cab­bage and grape leaves), place 1 ta­ble­spoon stuff­ing mix on each. Roll up loosely so rice can ex­pand, fold­ing in sides. May be fas­tened with tooth­picks.

Place stuffed vegeta­bles in bak­ing dish, add water to ¼-inch depth, and bake at 325 de­grees for 1½ hours.

Op­tions: To cook on top of stove, place vegeta­bles in a well-but­tered skil­let, add 2 cups boil­ing water or thin tomato juice and 2 ta­ble­spoons lemon juice, and cover with a tight-fit­ting lid. Bring to boil, re­duce heat to sim­mer. Cook 1 hour, or un­til rice is ten­der.

Re­place beef with 2 to 3 cups cooked, drained brown lentils and 2 ta­ble­spoons olive oil.

Recipes reprinted with per­mis­sion from More-with-Less Cook­book. 2016 Her­ald Press.


The new edi­tion of “More-with-Less” is larger and full of color pho­tos.

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