Chicken Cordon Bake

I took this cordon bake to our son's house for supper and it was enjoyed by everyone. A very simple version of Chicken Cordon Bleu.

• 4 cups chicken, cooked and cut in chunks
• 2 cups ham, cooked and cut in chunks
• 1 cup shredded swiss cheese
• 1 cup onion, chopped..I omitted this and it tasted just fine:)
• 1/4 cup butter
• 1/3 cup flour
• 2 1/4 cups milk
• 1/2 teaspoon dry mustard
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• Crunchy topping

1. Layer chicken, cheese and ham in a greased 9" by 13 " pan.
2. Saute onions (if using) in butter.
3. Stir in flour and blend in milk, add dry mustard and seasonings.
4. Cook and stir until thickened.
5. Pour over ham and sprinkle with topping.

Crunchy topping:

• 2 1/2 cups coarse bread crumbs
• 1/2 cup cheddar cheese, shredded
• 1/4 cup melted butter

1. Mix together until combined before sprinkling over the ham.
2. Bake at 350º for 30 minutes.

I served it with brown rice and a salad.

Bread for the Journey

'Whatever you did for one of the least of these brothers and sisters of mine, you did for me.'

Matthew 25:40 NIV

When Mennonite Girls Can Cook came into being several years ago, it was all about preserving our family heritage recipes.  We discussed that as individuals we never wished to profit from the blog, but if the opportunity would ever arise we would love to use our blog to help feed hungry children.  Little did we know what the future had in store for us.  One year after we began the blog we partnered together with a few businesses that agreed to support the project of our choice in exchange for having their business profiled on our sidebar. The project we chose was that of providing goats to families in Kenya under the direction of MCC (Mennonite Central Committee).  It seemed like a good way of feeding hungry children in a faraway place...and at the same time giving their families a way to become self-sufficient.    I never gave the project a great deal of thought at that time...and definitely never considered the possibility of traveling to Kenya to see first hand how our donations were being used.

Last summer we began to make plans to visit friends of ours in Kenya...who happen to be the directors for MCC in that country.  Suddenly I thought about our goat project...and realized that Ron and Martha were the ones who were overseeing the very project we had been supporting.  What a great opportunity to see where our funds were going...and to see what a difference a small herd of goats can make to a family. 

We returned recently from our time in Kenya...where we were hosted by Ron and Martha Ratzlaff.  We spent time with them as they went about their regular duties.  We joined them as they distributed blankets and school kits to students in a school in the slums of Nairobi.  I had to think of the ladies from our church back home who meet faithfully every week to quilt blankets such as these for MCC...and wished they could have seen the joy with which these blankets were received! 

We spent one day touring the sand dams...a project with which MCC is involved that provides water to many who previously had no access to water during the dry seasons.  We also saw another project that they support, which uses solar energy to purify drinking water for the children in the slums. We visited several schools in which MCC is involved...providing a chance at education for children who who previously never have had that opportunity. 

For many, learning to read and write is secondary...the meals that are served are the reason they are there. 
 
And we made a trip out to the Masai Mari...where we saw first hand the importance of goats to the livelihood of these nomadic peoples. 

Goats survive drought much better than cattle, and provide milk for the families.  It is mostly the women and children who tend the herd of goats.  We had the opportunity to meet these particular 'goat-herders' and were invited into their village, where we even toured one of their homes...a tiny hut made of sticks and plastered with mud and cow dung.  It was here that we met the little fellow pictured above...the one who could not open his eyes because of the flies.  Our hearts went out to him...to all of them.

Though we at Mennonite Girls Can Cook are now partnering with MCC in providing food and shelter for street children in the Ukraine...I  am ever so thankful that I had the opportunity to see first-hand the work that MCC is doing in Kenya and the difference they are making the lives of so many children.  The goat project in Kenya has now been fully funded, and the Kenyan directors send a word of thanks to all who helped support it. If you are interested in knowing more about the Goat Stocking program and seeing pictures of the first goat distribution you can read about it right here. 

To all of you who have helped us in our quest to feed hungry children...thank-you! Thank-you for joining us in being the hands and feet of Jesus to 'the least of these' around the world. 

Company's Coming!

Well, today I want to give you a small tip...As a small child I always remembered spending time cleaning on Saturday's, because company was coming on Sunday. We had to clean the house, dust the furniture, clean our bedrooms, wash the floors, and like the rest of you...we had to polish the shoes. Sunday was coming and everything had it's place. Usually my mom would make some fresh platz, a pot of soup, zweiback,...but most of all she always had the table set with a table cloth and her best china. Most of us have probably fallen way back off these Saturday chores and traditions.
But one thing I have learned over my past years was how to clean a coffee thermos. I used to scrub those things with brushes, baking soda, soaked it...you name it...that ugly coffee stain became darker and darker. Would you believe I learned this tip while working at the university? It was part of my duty to help keep the staff room in order. A colleague shared her secret with me and I am more than willing to pass it on.
"Pour the container full with boiling water and add some dishwasher soap to the pot, screw the lid on tight, go home, and sleep."
Not too often my work was accomplished while sleeping. This truly is a miracle worker.

A stained coffee pot and Company's Coming? That just won't do.

Just add some liquid dishwasher detergent (2 Tbsp), or if it's really stained, I add a whole tablet of dishwasher detergent, into a coffee pot filled with boiling water. Let it sit over night and the next morning you will be smiling. Rinse it out with hot water and you won't mind Company's Coming anymore...
Let me know if you are smiling tomorrow morning.

Carrot Cake for 30

One of the first things that I would encourage you to do if you are doing a lot of baking for a large crowd would be to invest in a proper pan.  I have an 11 X 15 straight sided light colored aluminum pan that serves  30 pieces.  You could probably divide it in half and bake it in two 9 X 13 pans but the cake would not be as deep nor would it bake as evenly flat on top.  Carrot cake can be baked the day ahead which just allows the flavours to blend and gives you a bit more of a breather when you are preparing for a larger group.

Cake ingredients

• 5 cups grated carrots (about 8 medium sized)
• 2 19 ounce/ 540 ml pineapple chunks, drained
• 6 eggs  or to equal 1 1/3 cups  (this is important as in this quantity egg size makes a difference
• 1 1/4 cups canola oil
• 1 cup white sugar
• 1 1/2 cup brown sugar (packed)
• 4 cups flour
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 3 teaspoons cinnamon
• 2 teaspoons salt

Icing ingredients

• 1  8 ounce package cream cheese
• 2 tablespoons maple syrup
• 2 tablespoons egg white powder
• 4 cups icing sugar

1. Preheat oven to 350 F  (you will turn it down for baking)
2. Use a food processor to grate carrots if you have one or grate the carrots with a medium sized grater and set aside.
3. Put the pineapple in the food processor and pulse until it is mushy.  (if you do not have a food processor you could use crushed pineapple but the quantity in the can would be different so rather use 2 cups well drained crushed pineapple). Set aside
4. Line your pan with parchment paper and bring up the sides on two of the sides if you want to remove from pan.  Do not grease the remaining sides .. cakes cannot crawl up a greased side.
5. In a large bowl whisk together the dry ingredients.
6. In another large mixing bowl, combiner the eggs, and sugars and beat until light.
7. Add oil and beat until thick.
8. Add the dry ingredients and mix just until moistened.
9. Add the carrots and pineapple and stir until well combined.
10. Spread evenly in the pan.
11. Put in the oven on the center rack and turn the oven down to 325.
12. Bake 50 minutes or until a toothpick tests clean in the center of the cake.
13. Let cool and then remove from pan if the cake is to be decorated for display.

To make icing.

1. In a large mixing bowl combine all the ingredients and mix on low until just combined and then beat until light.
2. Spread on cake and then refrigerate.

If you want to make the cake ahead but don't have refrigerator room for your party, only spread icing on an hour before serving. 

To decorate sprinkle with 2 cups crushed walnuts if desired.  This is a perfect topping.  It cuts the sweetness of the cream cheese icing and covers up the imperfect spreading of icing.

Choux Pastry filled with Coronation Salad

My friend, Doreen, who caters elegant teas, shared this recipe with me. Although she has given me liberty to share it, I have tweaked it a bit, not to give away all of her secrets. I love this chicken salad in a puff pastry. A wonderful addition to a girls lunch or shower.

Puffs or Choux Pastry Ingredients:

• 1 cup water
• ½ cup butter
• 1/4 tsp salt
• ¼ tsp pepper
• 1 cup flour
• 4 eggs
• 1/2 cup white Cheddar Cheese, grated
• ½ tsp dry mustard   

Method:

1. Bring butter, salt, pepper and water to boil in a small pot.
2. Remove from heat and quickly add flour, stirring vigorously, until it completely loosens from sides of pot.
3. Beat in eggs, separately, until smooth.
4. Stir in cheese and mustard.
5. Drop by tsp on greased and floured cookie sheets.
6. Bake at 450 F for the first 10 min. Lower temp to 350 F and bake another 25 min – 30 min.
7. Cool and slice open. these can be made ahead and frozen. Yield 24 -28

Filling Ingredients:

• 3 cups roasted chicken, diced
• 1/2 cups mayonnaise
• 1 Tbsp wine vinegar
• 1 1/2 cups grapes, chopped
• 2 Tbsp fresh tarragon, chooped
• 2 ribs celery, chopped
• ½ tsp salt
• 1/4 tsp pepper  

 Mix ingredients and refrigerate. Fill puffs just before serving.

Shepherd's Pie

Shepherd's Pie is one of those dishes that can be prepared ahead of time with a little planning, assembled and served later in the week when you have a busy day. I will make extra potatoes one day to make the mashed potatoes for this dish. Also another tip if you are pressed for time, is to brown ground beef a head of time, and freeze in the amount you need to be ready for days when you are busy with other things.

TOPPING -

• half a 5 lb bag of potatoes
• 1 cup milk
• 2 tablespoons butter
• salt and pepper to taste
• 1 cup old cheddar cheese (any cheese if fine)
• I add onion or garlic powder to taste (optional)

FILLING -

• 1 tablespoon oil
• 2 garlic cloves minced
• 1 large onion chopped
• 2 lbs of lean ground beef
• 2 tablespoons flour
• 1 cup milk
• 1 796 ml / 19 oz can tomatoes diced, drained (save the liquid for hospitality soup)
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon thyme
• 3/4 cup of fine bread crumbs or quick cooking oatmeal
• 1 cup of frozen peas (use corn or any other frozen vegetable of you preference)
• 1 teaspoon paprika

1. Cook and mash the potatoes with all the ingredients.
2. Saute onions, garlic with the ground beef until the beef is brown.
3. Drain any fat.
4. Sprinkle the flour over the meat, and add the milk.
5. Bring to a boil and cook while adding the drained tomatoes.
6. Cook a few minutes til the mixture thickens up.
7. Add the bread crumbs or oatmeal, and the peas.
8. Put the meat into a greased casserole dish or 9x13 pan.
9. Top with the mashed potatoes, sprinkle with the paprika.
10. Bake uncovered for 30 minutes at 400 degree or until the potatoes get lightly browned.

Serve with a fresh salad and ice cream parfait for dessert for a easy mid-week supper.

Chocolate Cherry Mallows

These cookies draw the children like bees to honey.

The big kids don't seem to mind them either!

• 20- 25 large marshmallows cut in half - do this first, dipping your scissors or kitchen shears in water with each cut to keep the scissors from sticking. Set marshmallows aside.

• 3/4 cup margarine, softened
• 1 cup brown sugar, firmly packed
• 2 eggs
• 1/2 cup maraschino cherry liquid
• 1 1/2 squares unsweetened chocolate melted
• 2 1/4 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup chopped pecans
• 1/2 cup maraschino cherries drained and chopped
• 
  
• 1/2 cup chocolate chips melted (for the drizzle)

1. In mixer bowl, beat margarine with brown sugar until fluffy.
2. Add eggs one at a time, beating in between additions.
3. Add unsweetened chocolate and maraschino cherry liquid and mix.
4. Add flour, baking soda and salt and mix well.
5. Stir in pecans and cherries.
6. Drop by spoonfuls on to ungreased cookie sheets.
7. Bake at 350º for 10 to 12 minutes.
8. Immediately place a half marshmallow piece on each cookie while it is still hot then remove cookies to rack.
9. When cookies are cool, drizzle with melted chocolate.