Sou­venir cook­book of­fers c o mmon s e n s e r e c i p e s

Moose Jaw - - News -

The 1981 cook­book pro­duced by the Men­non­ite Her­itage Vil­lage in Stein­bach, Man. is de­scribed as “a de­light­ful and use­ful sou­venir of tested recipes and kitchen reme­dies.”

In ad­di­tion to dozens of recipes in cat­e­gories from soups and breads to desserts and baby food, the cook­book of­fers a va­ri­ety of com­mon sense ap­proaches to life, us­ing his­tor­i­cal ref­er­ences to the pioneer Men­non­ite way of life.

This week’s recipes of­fer a sam­ple of the book’s con­tents.

••• Slice or shred the cab­bage to be no larger than 1/4 inch wide. Chop just a bit. Melt the but­ter in a fry­ing pan and add the cab­bage, salt and pep­per. Stir over low heat un­til the cab­bage has soft­ened and is heated through.

Blend the sour cream and vine­gar and pour over the cab­bage, stir­ring un­til the cab­bage is well-coated. Heat un­til all in­gre­di­ents are warm.

Serve while still warm with farmer sausage and mashed po­ta­toes.

••• Cream the short­en­ing, sugar and eggs. Beat well. Add pep­per­mint and mix. Blend the bak­ing soda, pow­der and salt with some of the flour. Al­ter­nately add flour mix­ture with milk to the creamed mix­ture. Use enough flour to make s soft dough.

Chill dough for at least one hour. Roll out about 1/4 inch thick and cut with round cut­ter. Bake at 375 de­grees F for about 10 min­utes. They will be brown on the bot­tom and white on the top. Cool on wire racks and ice lightly with a plain white but­ter ic­ing.

••• Add all in­gre­di­ents to a blender con­tainer. Blend at low speed to mix and then at high un­til mix­ture is the de­sired con­sis­tency. Makes two 4 oz. serv­ings.

Joyce Wal­ter can be reached at ron­joy@ sask­

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