Mennonite Monday - Potatoes Au Gratin

Mennonite Monday started because I wanted to make recipes from the Bethesda Mennonite Church Cookbooks (both the yellow and the white cookbook for those of you who own them). I also wanted to take pictures of each recipe that I made, so I would know for future reference what the recipe should look like. I am by no means a great cook, but I think it will be fun to try new and different recipes each week. Not all of these recipes are for ethnic Mennonite food, but the women from Henderson know how to cook, so I can safely say that these recipes will be good. Check back each Monday for a new recipe and feel free to leave a comment if you have a favorite recipe from these cookbooks, or if you have some tips on what I should make and how I should make it.

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I made this recipe during harvest and it went over really well. There are many different recipes for potatoes (there are eight different recipes in the white church cookbook) but I decided to make the one at the top of page 223.

Potatoes Au Gratin
2 lbs frozen has browns
1/2 cup melted butter
1/2 tsp salt
1/4 tsp pepper
1/2 cup chopped onion
1 can cream of chicken or cream of onion soup
2 cups grated cheese
1 cup milk
1 cup sour cream
2 cups cornflakes, crushed

Put potatoes in 9 x 13" pan or large casserole. Then salt, pepper, onion, 1/4 cup melted butter and cheese.

Mix soup, sour cream and milk. Pour over potatoes. ( I forgot to mix these three ingredients and just put them individually on the potatoes, which seamed to work fine.)

Top with crushed corn flakes mixed with remaining melted butter.

Bake at 350 degrees for 1 hour.

Mennonite Monday - Stuffed Green Peppers

Mennonite Monday started because I wanted to make recipes from the Bethesda Mennonite Church Cookbooks (both the yellow and the white cookbook for those of you who own them). I also wanted to take pictures of each recipe that I made, so I would know for future reference what the recipe should look like. I am by no means a great cook, but I think it will be fun to try new and different recipes each week. Not all of these recipes are for ethnic Mennonite food, but the women from Henderson know how to cook, so I can safely say that these recipes will be good. Check back each Monday for a new recipe and feel free to leave a comment if you have a favorite recipe from these cookbooks, or if you have some tips on what I should make and how I should make it.

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I had two green peppers in the refrigerator that needed to be used, so I decided to try the Stuffed Green Peppers on page 221 of the white church cookbook. As you will see, I only had two green peppers, so I only did half the recipe.

Stuffed Green Peppers
4 green peppers
1 lb. hamburger
1 small onion, chopped
2 stalks celery, chopped
1 cup raw rice
1/2 tsp salt
1 quart stewed tomatoes
1/2 cup catsup

Precook cleaned green peppers in salted water for 5 minutes.

Saute meat and onion until brown. Stir in remaining ingredients. (I cooked my hamburger in my Pampered Chef micro cooker in the microwave and then mixed the rest of the ingredients in that container.)

Stuff into pepper. Place in greased baking dishing, putting excess filling around edge. Bake at 375 degrees for 45 minutes.

Mennonite Monday - Green Beans Casserole

Mennonite Monday started because I wanted to make recipes from the Bethesda Mennonite Church Cookbooks (both the yellow and the white cookbook for those of you who own them). I also wanted to take pictures of each recipe that I made, so I would know for future reference what the recipe should look like. I am by no means a great cook, but I think it will be fun to try new and different recipes each week. Not all of these recipes are for ethnic Mennonite food, but the women from Henderson know how to cook, so I can safely say that these recipes will be good. Check back each Monday for a new recipe and feel free to leave a comment if you have a favorite recipe from these cookbooks, or if you have some tips on what I should make and how I should make it.

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Okay the recipe for today is not an earth shattering main dish or dessert, but I thought that it would be good to feature a good Thanksgiving side dish since some of you may be needing a casserole to contribute to your family Thanksgiving.

I made this Green Bean Casserole, which is on page 220 in the white church cookbook, during harvest and Mike loved it. I'm sure the Velveeta cheese had something to do with it.

Green Bean Casserole
3 Tbl oleo
2 Tbl flour
1 tsp salt
1 tsp onion, chopped or flakes
1/2 tsp garlic powder
1 cup sour cream
1/2-3/4 cup Velveeta Cheese
1 quart green beans

Melt oleo, add onions, cook until limp. (I used minced onions, so I didn't have to cook them) Stir in flour, salt, pepper, garlic powder and sour cream.

Melt Cheese.

Fold the drained beans and cheese into other ingredients. I just melted the Velveeta in my other ingredients and then added the beans to that and it came out fine.
Put in a casserole and heat in a 350 degree oven for 30 minutes.