Mennonite Recipes

Our cooking group was hosted by Tamera Dowdle this last Tuesday. It was a lot of fun and we learned a lot about Mennonite cooking. Take a look at these recipes and try them. You won't be disappointed. They are delicious! Thank You Tamera!!!

Pluma Moos (pronounced Plooma Moos)Serves: About 10
1 pkg (12oz) fruit compote (dried fruit)
1 inch Cinnamon stick
1 star aniseed (optional)
2 qts. cold water
1/4-1/3 cup cornstarch
1/2 cup sugar
1 can (14 oz) bing cherries

In a saucepan, combine fruit compote and spices with cold water. Boil until fruit is tender. Dissolve cornstarch in a little cold water. Add to hot moos; stir. Add sugar and bing cherries with juice. Boil till thickened stirring occasionally. Serve warm or cold.

Wareniki (W-has the sound of a V)Yield: About 24 Serves: 6-8
Dough:
1/4 cup milk
1/4 cup light cream
2 egg whites
pinch of salt
1 1/2 cups flour

Mix milk, light cream and egg whites. Combine flour and salt. Make a well in the center of the dry ingredients. Add milk mixture and stir to form a pliable dough. Shape into smooth ball. Let dough rest for a few minutes to allow better handling.

Filling:
1 carton (16oz) dry curd cottage cheese
2 egg yolks
salt and pepper to taste

Combine all ingredients and mix well. Roll out dough on well floured surface to about 1/8th of an inch thickness and cut in 2-3 inch squares. Place a spoonful of filling on each square. fold one edge over to match the opposite and pinch together, dipping fingers in flour to prevent stickiness. Seal completely. Place pockets on floured surface until ready to boil. Bring to boil 3 qts. water with 1 tsp salt and 1 tbsp oil. Place pockets one by one into boiling water, about 8-10 at a time. boil for 5 minutes or until pockets float all on top. Remove with slotted spoon. Drain and dot with butter . Serve with hot rhubarb sauce and hot cream sauce.

Rhubarb Sauce
5-6 stocks of rhubarb
water to cover sugar cornstarch to thicken

Clean and cut rhubarb. Place rhubarb in sauce pan and cover with water. Let rhubarb come to a boil. Add sugar to your liking (3/4-1 cup). Prepare cornstarch with water and add to rhubarb to thicken. This is when you want to taste the sauce to see if more sugar is needed. Rhubarb can be very tangy so you may want more. I like it more on the tangy side.

Cream Sauce
2 tbsp butter
1/2 cup heavy whipping cream
pinch of salt

Melt butter, add heavy cream and salt. Bring to a boil, stirring constantly. Serve.

Rollkuchen (or Crullers)Yield: About 3 doz
3 cups flour
1 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup sour cream
1/2 cup milk

Mix dry ingredients together. Add eggs, sour cream and milk; mix well. Roll out dough on floured surface to about 1/8 inch thickness. Cut into long rectangular pieces. Fry quickly in hot oil (375F0, till golden brown, turn once. Drain on paper towel. Serve with soup on a cold day, with watermelon on a hot summer day. To make them fun for the kids, I like to roll them in cinnamon and sugar just after I take them out of the pan.