Monday, September 29, 2014


~ The Best of Mennonite Fellowship Meals, compiled by Phyllis Pellman Good and Louise Stoltzfus

3 c. boiling water
1 1/2 c. rolled oats
3 pkg. yeast
3/4 c. warm water
1/2 c. honey or brown sugar
1/3 c. canola oil
2 t. salt
3-4 c. whole wheat flour
4-5 c. unbleached white flour

Pour boiling water over oats in a large mixing bowl. Let cool to lukewarm. Dissolve yeast in warm water and let stand until foamy. Mix with oat mixture.

Add the honey, oil, and salt one at a time, mixing well after each addition. Add flours gradually, mixing well after each addition, until soft dough forms. Knead 5-10 minutes, then place in greased bowel and cover with a damp towel. Let rise until doubled. Punch down and shape into three loaves, then let rise another 20 minutes.

Preheat oven to 350 degrees and bake for 30 minutes after second rise. Cool on rack.

Notes: The recipe didn't specify if these loaves needed to be made in pans or if they could just be shaped loaves on a baking sheet, but I needed sandwich bread and baked them in greased pans. 

(This post contains affiliate links.)

Sunday, September 28, 2014


~ The Broken Bread

one baguette, sliced
olive oil
ricotta cheese
apricot relish
chopped mint (optional)

Lightly brush bread slices with olive oil and place on a panini grill or hot pan and cook until each slice is toasted. Top each slice with ricotta, honey, relish, and mint before serving.

Notes: We've made this with no-knead bread, spread all the oiled slices on a cookie sheet and broiled it for a little while, used fake ricotta made from cashew cream, doubled the relish, and never consider mint to be optional. While it would definitely be amazing with real ricotta (and I'll do that at some point for the dairy eaters in our family), it was still super good with the fake stuff. Crunchy bread crust and smooth ricotta, sweet honey and relish contrasted with mint. Oh, it was delicious!


~ The Broken Bread

1/4 c. dried apricots
boiling water
pinch of salt
1/2 t. lemon juice

Place the apricots in a small bowl and fill with boiling water until fruit is fully submerged. Soak for at least one hour.

When done soaking, remove the apricots from the water, reserving the water, and place in food processor. Pulse for about 30 seconds. Add salt and lemon juice, then pulse a few more times. If it looks too dry, then add one teaspoon at a time of the reserved water until it looks more like a paste. Add honey until desired sweetness is reached.

Makes 1/3 cup.

Wednesday, September 10, 2014


~ All You magazine - August 26, 2011

2 c. quick-cooking oats
1/2 c. packed brown sugar
1 c. whole wheat flour
1/2 c. wheat germ
2 t. cinnamon
1/2 t. salt
1/2 c. golden raisins
1/2 c. finely chopped dried apples
1/2 c. chopped walnuts
1/3 c. maple syrup
1 egg
1/2 c. vegetable oil
1 T. vanilla

Preheat oven to 350 degrees. Line a 9x13-inch baking pan with foil and mist with cooking spray.

In a large bowl, mix oats, brown sugar, flour, wheat germ, cinnamon, and salt, breaking up any lumps of brown sugar. Add raisins, apples, and walnuts.

In a separate bowl, whisk syrup, egg, oil, and vanilla. Pour syrup mixture into oat mixture and combine well.

Press mixture into pan and bake 30-35 minutes or until just turning golden brown around the edges. Place pan on a wire rack to cool for five minutes. Using a sharp knife, cut into bars in the pan while still warm. Cool a while longer before removing bars in foil from pan to a rack to cool completely.

Notes: I use regular raisins and chopped almonds, as they're ingredients we always have on hand.

Monday, September 8, 2014


~ Lodge

4 game hens
1 1/2 c. chopped onion
1 fresh pineapple, chopped
1 c. golden raisins
2 c. pineapple juice
1/2 c. apple cider vinegar
2 c. chicken stock
1/2 c. butter
3 T. flour
1 c. water

Thoroughly wash the hens. Brown on a medium hot grill or in a skillet for 15-20 minutes, turning once.

Meanwhile, melt butter in a large Dutch oven and saute onions until soft. Add pineapple, raisins, juice, and vinegar. Simmer 5-10 minutes. Add browned hens, breast up. Cover and cook slowly 25-30 minutes. Add stock and simmer another 45 minutes. Remove hens and keep warm.

Dissolve flour in water, then stir into stock and simmer for five minutes to make gravy. Serve gravy with the hens.

Notes: Lodge recommends making this in a 10-qt. Dutch oven, but I made halved the recipe and cooked two hens in a 6-qt. one. I browned the hens on a griddle and used canned pineapple and regular raisins. Everyone thought it was great, even my poultry disliker. Next time we're going to try it with a whole chicken.

Sunday, September 7, 2014


~ Food Network

1 c. long grain white rice
2 c. chicken broth
1/4 c. orange juice
3 limes, divided - one juiced and two sliced
2 T. olive oil
1/4 c. finely chopped cilantro, divided - plus more for garnish
2 garlic cloves, minced
1 t. sugar
salt & pepper
4 5-7 oz. tilapia fillets, rinsed and patted dry
2 c. salsa
1 15 oz. can black beans, drained and rinsed
2 c. diced fresh pineapple

Combine the rice and broth in a pot over medium heat. Bring to a boil; reduce heat to low, cover, and cook 20 minutes or until rice is tender and liquid has been absorbed.

While rice is cooking, whisk orange juice, lime juice, oil, 2 tablespoons of cilantro, garlic, and sugar. Season with salt and pepper. Add tilapia to the marinade, turning to coat, and marinate in fridge for 20 minutes, turning occasionally.

Preheat the oven to 400 degrees.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of cilantro in a 2-3 qt. baking dish. Remove tilapia from marinade, reserving marinade, and lay over the rice mixture. Pour reserved marinade over the fish. Layer the lime slices over the fish. Bake 25-30 minutes or until fish flakes easily and is opaque. Garnish with more cilantro before serving.

Notes: I used brown rice, canned pineapple, and crockpot beans from the freezer, which we use any time a recipe calls for black or pinto beans. It was delicious! Next time I'll probably throw on two more fillets so that we can each have one of our own.

Saturday, September 6, 2014


~ Sammy Lackner

Anaheim peppers

Chop all the produce, then place in a crockpot with roast. Season with salt and pepper. Pour some broth over the top. Cook on low for four hours or until cooked completely. Shred beef before serving.

Notes: Use whatever amounts of all the ingredients that strike your fancy and whatever type of broth you have handy. Tim used 10-15 peppers, a ton of tomatillos, 4-5 cloves of garlic, one onion, and about a cup of chicken broth.  We served this over rice, but you could toss it all in a tortilla.