Souvenir cookbook offers c o mmon s e n s e r e c i p e s
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soups and breads to desserts and baby food, the cookbook offers a variety of common sense approaches to life, using historical references to the pioneer Mennonite way of life.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@ sasktel.net