Mennonite Old-Fashion Beef Pot Pie

2 pounds stewing beef
6 cups water
1 1/2 teaspoons salt
6 medium size potatoes
2 cups all-purpose flour
1 egg
3 tablespoons milk or water
1 teaspoon minced onion
1 teaspoon minced parsley

Cook meat in salt water until it is tender.
Remove meat from
broth; add minced onion and parsley to broth.
Bring to the boiling
point and add alternate layers of cubed potatoes and squares of
dough.

To make dough, beat egg and add milk.
Add flour to make a stiff
dough.
Roll out paper thin and cut into 1-inch squares.
Keep broth
boiling while adding dough squares in order to keep them from
packing together.
Cover and cook for 20 minutes, adding more water
if needed.
Add meat and stir through pot pie.

Serves 6 to 8.

Mennonite Red Cabbage and Apple Salad (Rotkohl und
Apfelsalat)

4 cups shredded red cabbage
1 cup apples, quartered and sliced thin
1 teaspoon salt
2 tablespoons brown sugar
2 tablespoons vinegar
3 tablespoons butter
1/2 teaspoon mustard
1/2 cup sour cream
Pepper

Melt the butter in a saucepan.
Add the cabbage and apple and
stir until the butter coats the mixture and there are signs of
softening, but the mixture is not really cooked.
Add the vinegar,
sugar, seasonings and mustard; simmer another 2 minutes, then stir
in the sour cream.
Serve hot.

Hot Potato Salad with Bacon Specks (Mennonite)

Posted by Olga 2004/2/29 16:12

4 slices lean bacon
1/2 cup finely chopped onions
1/4 cup chopped celery
1 tablespoon flour
1/4 cup hot water
1/2 cup heavy cream
2 tablespoon Boiled Dressing
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups diced, hot, boiled potatoes
1 tablespoon finely chopped parsley
1 teaspoon finely chopped chives
Additional heavy cream (optional)
2 hard-boiled eggs, sliced

Cook bacon over medium heat until crisp.
Remove and crumble.
Drain off all fat except 1 tablespoon, return to medium heat, add
onions and celery.
Stir in flour to coat the vegetables.
Add water,
stir and cook till thickened.
Remove from the heat and blend in the
cream, boiled dressing, vinegar, salt, and pepper.
Pour over the
potatoes in a large bowl.
Add the parsley and chives.
Mix well to
blend flavors.
Add more cream if desired, taste, add salt if
desired.
Sprinkle crumbled bacon on top and garnish with the sliced
hard-boiled eggs.

Boiled Dressing
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon dry mustard
1/2 cup vinegar
2 eggs, well beaten
1 tablespoon butter

Combine sugar, salt, and mustard in the top of a double boiler.
Add vinegar.
Stir to combine.
Add well-beaten eggs.
Place over
moderately boiling water.
Stir until the mixture is creamy about
the consistency of custard.
Beat in the butter.
Cool.
This dressing
may be stored, covered, in the refrigerator, and will keep up to
two weeks.