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The Cookbook That Slowed The River

Recipe Requests

We’ve had several requests for recipes in the last couple of weeks including one from June Carter of Winnipeg who is looking for a recipe for Chinese Stew, from Trinia Kell of Elm Creek who is seeking creamy homemade candy recipes using milk powder, and Betty Nicholls of Portage la Prairie who would like to find gluten-free recipes, especially for bread. If anyone knows of a cookbook containing lots of gluten-free recipes suitable for persons with celiac disease she would appreciate hearing about it.


In our Feb. 25 recipes for Quick Buttermilk Cinnamon Buns I misplaced the flour ingredient for the buns under the “Topping” ingredient. Five-to 6-1/2 cups of flour ain’t for the topping! – Lorraine

We love hearing from readers and enjoy receiving your recipes or recipe requests. Please contact us at:

Manitoba Co-operator Recipe Swap Box 1794 Carman, Man. R0G 0J0

or email [email protected]

Proceeds from sales of Sommerfeld Village Church’s new community cookbook are donated to Mennonite Central Committee to support construction of water wells in developing countries

People living in arid parts of Kenya and other developing nations may never know it was sales of a community cookbook that enabled them to build a well, and bring an end to their ceaseless daily treks to haul water for drinking, cooking, washing and watering their livestock and gardens.

In 2009, volunteers with the small congregation of Sommerfeld Village Church put together Serving with Gratitude, a 300-page cookbook as a fundraiser for Mennonite Central Committee (MCC). It was Sommerfeld church’s second recipe collection; the first done a few years earlier had helped pay for much-needed repairs to their church building.

It sold so successfully, they decided to try another, only this time donate proceeds from sales to support MCC water projects around the world. These are concrete dams across riverbeds that MCC helps build to create closer-to-home water sources for people, livestock and irrigation.

Last November the small, 50-member congregation of Sommerfeld Village Church presented a cheque for $8,000 to MCC from sales of Serving with Gratitude. The cash will cover most, if not all, the costs to construct one of these new wells – easing the burden on hundreds of families having to make endless, daily treks to haul water.

Darlene Peters, the church’s cookbook co-ordinator writes that, based on the total cost of building one well, they estimate that for each sale of approximately one cookbook, this is helping to supply one person with water year round.

“This is a cookbook that helps us cook food here,” adds Maryann Gerbrandt, a church volunteer who helped assemble the cookbook. “Yet, in another part of the world it’s helping provide people with water.”

Orders for cookbooks may be placed by writing to: Serving with Gratitude: Vol ume 2, Sommerfeld Village Church, Sommerfeld, Box 766 Altona Man. R0G 0B0

Serving with Gratitude: Volume 2 sells for C$15 each plus C$13 for postage and handling for each copy ordered. (Yes, that’s a steep postage/handling charge, but this is a thick recipe book and Sommerfeld had no choice but to go with the higher shipping rate to help defray international shipping costs.)

Those wishing to avoid these shipping costs can purchase these cookbooks at The Party & Gift Store in the Altona Mall and at Prairie Foods in Plum Coulee.

Here are three of the more traditional Mennonite recipes you’ll find in Serving with Gratitude: Volume 2. The recipe book also includes a large collection of family-favourite recipes.



1 c. milk

3 egg whites

1/4 c. oil

2 tsp. salt

4 to 5 c. flour

(Cottage Cheese Perogies)


3 c. fresh dry cottage


3 egg yolks

3 tbsp. cream

1 tsp. salt

Dash of pepper

The origin of Warenikje is the Russian word for boil, Varitj. Typically, referring to a small half-circle dumpling, filled with a cottage cheese filling and boiled. Warenikje can be stuffed with other ingredients such as season fruits. Leftovers were usually pan-fried in small amount of butter the nex day.

Mix dough and knead until smooth and firm. Roll out thin and cut into squares. Place 1 tbsp. of filling in centre of each square, fold over and seal edges. Gently put into boiling water and cook for 5 minutes. May be eaten with cream gravy and/or fruit sauces like apricot, strawberries, rhubarb or blueberries.

Cream Gravy: Melt 2 or 3 tbsp. butter in frying pan, allow to cook for 1 minute; add 1 cup cream, salt and pepper to taste. Bring to boil. Serve with Warenikje.


4 qts. water

1 box cherry Jello

3 c. mixed dried

fruit, cut up

4 tbsp. cornstarch

(Fruit Soup)

1 qt. Bing cherry preserve

3/4 c. sugar

1 qt. peach preserve

1 c. blueberries

Cook dried fruit in water until very well done. When partially done, add preserves. Mix sugar with cornstarch and enough water to make a thin paste. Let cook a few minutes to take away starchy taste. Remove from heat; add cherry Jello and blueberries, stir to dissolve Jello. Cool.


Alas, it is still a long time yet until fresh strawberry season, but file this fabulous recipe in a safe place for when it does arrive. Zenova Shindruk of Great Falls sends this recipe in response to Trinia Kell of Elm Creek’s request for recipes using fresh strawberries. Barbara Klassen of Roseau River also sent us a delicious fresh strawberry recipe. We’ll run that one – and hopefully others – as strawberry season nears.

2-1/4 c. flour

1/4 c. sugar

1-1/4 c. butter

1 250-g-pkg.

cream cheese

1 can Eaglebrand sweetened

condensed milk

(reg. or low fat)

6 sq. Bakers white

chocolate, melted

1 egg

2 tbsp. orange liqueur


4 c. fresh

strawberries, sliced

1/4 c. apple jelly, melted

2 sq. semi-sweet

chocolate, melted

Combine flour and sugar. Cut in butter until mixture is crumbly. Press evenly on bottom and sides of 10-1/2-inch tart pan with removable base (spring-form). Bake at 350 F for 15 to 16 minutes. Remove and set aside. Beat cream cheese until fluffy, gradually beat in sweetened condensed milk, white chocolate, egg and liqueur. Pour onto prepared crust. Bake for an additional 20 to 25 minutes. Cool tart completely. Arrange strawberries over top. Brush with jelly and drizzle with melted chocolate.

Serves 10 to 12.


Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or email

[email protected]



Noodles are easier to make than you think, and delicious in any homemade soup.

Mix the first two ingredients together to ensure there are no lumps. Mix in the rest of the ingredients and knead if making by hand. (Mary puts the ingredients in her breadmaker to knead). Let rise. Roll the dough flat and cut into triangles, then roll from the outside to the centre. These look like little crescent rolls. Let rise again. Bake at 325 F for 20 minutes.

10 eggs

9 to 10 c. flour, or more to

make a

hard dough

3/4 c. milk

2 tbsp. salt

Sift 4 cups flour and salt into mixing bowl. Mix eggs and milk; add to flour and salt mixture slowly. Work in rest of flour until the dough is even, firm and hard (harder than bread dough). Roll out very thin. Put sheets of dough on lightly floured table. Let dry somewhat. Then, roll each sheet of lightly floured dough into a roll and with a sharp knife, cut roll crosswise into fine noodles. The finer, the better. Cook in slightly salted boiling water for 6 to 8 minutes. Strain and mix noodles with hot chicken broth just before serving.

Note: Noodles may be dried overnight after cutting and frozen in plastic bags until ready for use.

Thanks to the many readers who responded to Jocelyn Hagan of Virden’s request for a Potato Bread recipe including Mary Breukelman of Roseisle who sent us this recipe. She notes that the baking time is for buns so do watch the oven if you are baking this as a bread.

3/4 c. milk

3/4 c. potatoes, cooked

and mashed

1/4 c. sugar

1 tsp. salt


1 egg

2 tbsp. oil or margarine

4 c. flour

1/2 tbsp. yeast



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