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< Back Beef Enchiladas Prep Time: 30 minutes Cook Time: 30-35 minutes Serves: 6 servings Recipe submitted by: Julianna Unger Ingredients Beef Filling ½ kg (1 lb) ground beef 1 tsp salt 1 tbsp vinegar 1 tsp yellow soup powder or bouillon powder 1 tsp chili or paprika powder Sauce ½ onion, finely chopped 2 tbsp oil 1 tbsp flour 2 tbsp chili powder ¼ tsp cumin ¼ tsp oregano 1 tsp salt 2 tsp sugar 2 cups tomato juice Assembly: 8-10 Corn tortillas 3 cups Shredded cheese Preparation 1. Prepare the beef In a skillet, combine the ground beef, salt, vinegar, soup powder, and chili powder. Cook over medium heat until fully browned. Set aside. 2. Make the sauce Roast the onion until lightly caramelized, then transfer to a blender. Add spices and tomato juice and blend until smooth. Heat oil in a saucepan over medium heat. Stir in the flour and chili powder and cook briefly. Add the blended sauce, cumin, oregano, salt, and sugar. Simmer gently for 10–15 minutes, stirring occasionally, until slightly thickened. 3. Prepare the tortillas Lightly warm the tortillas so they are soft and flexible. 4. Assemble the enchiladas Add a small amount of beef filling, roll it up, and place seam-side down in a greased glass baking dish. Repeat with remaining tortillas. Pour Sauce over rolled tortillas. Cover with foil 5. Bake Sprinkle shredded cheese evenly over the enchiladas. Bake at 350°F (175°C) for 15–20 minutes, or until the cheese is melted and bubbly, take off foil for the last 5 minutes. Serving Suggestions Serve with rice, beans, or a simple salad Previous Next

Step by Step Recipes (List) Recipe Recipes submitted by others. Filter by Tags Beef Bread Chicken Dessert Main Course Side Dish Soup Number of recipes found: 22 Dessert Pecan Squares Recipe submitted by: Julianna Unger Dessert Fruit Pizza Recipe submitted by: Julianna Unger Side Dish Broccoli Salad Recipe submitted by: Betty Banman Main Course, Beef Beef Enchiladas Recipe submitted by: Julianna Unger Main Course, Chicken Chicken Milano Recipe submitted by: Lena Schmitt Main Course, Beef Oven-Baked Meatballs in Tomato Cream Sauce (Fleisch Bälle – Family Style) Recipe submitted by: Helena Peters Side Dish, Bread Subway Style Buns Recipe submitted by: Julianna Unger Side Dish, Bread Buns (Twoibackje) Recipe submitted by: Julianna Unger Dessert Banana Cream Pie Recipe submitted by: Julianna Unger Main Course, Soup Bean & Bacon Soup Recipe submitted by: Angelica Wiebe Soup, Main Course Carrot Soup Recipe submitted by: Marge Unruh Main Course Schnitzel with Potatoes Recipe submitted by: Julianna Unger Main Course Creamy Noodles (Rahm Nudeln) Recipe submitted by: Julianna Unger Main Course Fried Farmer Sausage with Cabbage Recipe submitted by: Julianna Unger Dessert Sponge Cake Recipe submitted by: Julianna Unger Side Dish Skillet Fried Potatoes (Bratkartoffeln) Recipe submitted by: Julianna Unger Dessert Plum Water Moos (Pflaumen Wasser Moos) Recipe submitted by: Julianna Unger Dessert Plum Milk Moos (Pflaumen Milch Moos) Recipe submitted by: Julianna Unger Main Course Chicken Pot Pie (Mennonite Style) Recipe submitted by: Julianna Unger Main Course Shoofly Pie Recipe submitted by: Julianna Unger Main Course Farmer Sausage and Potatoes Recipe submitted by: Julianna Unger Dessert Apples and Dumplings Recipe submitted by: Julianna Unger

< Back Pecan Squares Prep Time: 15 minutes Cook Time: 30-35 minutes Serves: 24 squares Recipe submitted by: Julianna Unger Ingredients Crust 2 cups all-purpose flour ¼ tsp salt ¼ cup sugar 1 cup butter, softened (not melted) 2 tsp white vinegar Pecan Topping 1½ cups dark brown sugar ½ cup granulated sugar 2 tbsp all-purpose flour ½ tsp salt 2 eggs, beaten ¾ cup sweet cream or La Lechera (sweetened condensed milk) ½ tsp vanilla extract 2½ cups pecans (or mixed nuts) Preparation Topping In a bowl, mix brown sugar, granulated sugar, flour, and salt. Stir in beaten eggs, cream (or sweetened condensed milk), and vanilla until smooth. Fold in the nuts. Pour the mixture evenly over the prepared crust. Baking Bake for 30–35 minutes , or until the topping is set and lightly golden. Cool completely before cutting into squares. Serving Serve as-is or with vanilla ice cream or whipped cream . Previous Next

< Back Buns (Twoibackje) Prep Time: 30 Minutes Cook Time: Rise Time 1 hour 20–50 minutes total Bake Time 15–20 minutes Serves: 24-30 Buns Recipe submitted by: Julianna Unger Ingredients 1½ cups lukewarm water 3 tbsp yeast 1 tbsp sugar ⅔ cup lard or oil 2 tbsp salt 1½ cups milk 6–7 cups all-purpose flour (added gradually) Preparation Activate the yeast In a small bowl, mix the lukewarm water, yeast, and sugar. Let stand for 3 minutes, until slightly foamy. Mix wet ingredients Pour the yeast mixture into a large bowl. Add lard (or oil), salt, and milk. Stir to combine. Add flour Add flour 1 cup at a time, mixing well after each addition, until a soft dough forms. First rise Cover the dough and let rise in a warm place until doubled in size (about 45–60 minutes). Knead and rest Punch down and knead briefly. Cover and let rise again for 20 minutes. Shape buns Divide dough and shape into round buns. Place on greased or parchment-lined baking sheets. Second rise: Cover and let buns rise for 20–30 minutes, until puffy. Bake Bake at 350°F (175°C) for 15–20 minutes, until just lightly golden on top (do not over-brown). Cool Remove from oven and cool on a rack. Brush with butter if desired. Previous Next

< Back Oven-Baked Meatballs in Tomato Cream Sauce (Fleisch Bälle – Family Style) Prep Time: 25 Minutes Cook Time: 60 Minutes Serves: 6–8 servings (about 24 medium meatballs) Recipe submitted by: Helena Peters Ingredients Meatballs 2 lb (900 g) ground beef 2 eggs 1 cup breadcrumbs or crushed bread/crackers ½ cup finely chopped onion ½ cup oats or cooked rice ½ cup milk or cream 2 tsp salt 1 tsp black pepper 2 tbsp yellow soup powder (or beef bouillon powder) Tomato Cream Sauce 2½ cups tomato juice 1 cup cream (or evaporated milk) ¾ cup ketchup ½ cup tomato purée or tomato sauce ½ cup water 1 small onion , finely chopped ½ tsp salt ½ tsp pepper Optional: ½ tsp paprika ½ tsp sugar Preparation 1. Make the meatballs In a large bowl, combine all meatball ingredients. Mix gently until just combined (do not overmix). 2. Shape Form into meatballs about golf-ball size . 3. Brown Heat a little oil in a skillet and lightly brown the meatballs on all sides. They do not need to be cooked through. 4. Prepare the sauce In a bowl, whisk together all sauce ingredients until smooth. 5. Assemble Place meatballs in a greased glass baking dish. Pour sauce evenly over the meatballs. 6. Bake Cover tightly with foil and bake at 325°F (165°C) for 50–60 minutes , until meatballs are tender and cooked through. 7. Serve Serve hot with: Mashed or boiled potatoes Rice Noodles Bread or buns Notes & Variations Extra tender: Use half milk, half cream in the meatballs. More traditional: Skip browning and bake meatballs directly in sauce. Spicier version: Add chopped jalapeño or chili morrón to the meat mixture. Cheese finish: Sprinkle grated cheese on top and uncover for last 10 minutes. Previous Next

< Back Shoofly Pie Prep Time: 25 minutes Cook Time: 45 minutes Serves: 8 Recipe submitted by: Julianna Unger Ingredients Pie Crust: 1 unbaked 9-inch pie crust (homemade or plain store-bought) Molasses Filling: 1 cup molasses (unsulphured) ¾ cup brown sugar 1 cup hot water 1 tsp baking soda 1 large egg Crumb Topping 2 cups all-purpose flour ¾ cup brown sugar ¼ cup butter, cold and cubed Preparation 1. Prepare the Crumbs In a bowl, mix flour and brown sugar. Cut in butter with fingers or a pastry cutter until crumbly. Set aside. 2. Make the Filling In a bowl, whisk molasses and brown sugar. Stir baking soda into hot water (it will foam). Add hot water mixture to molasses. Whisk in the egg until smooth. 3. Assemble Place unbaked pie crust in pie plate. Pour molasses filling into crust. Sprinkle crumb mixture evenly over the top (don’t pack it down). 4. Bake Bake 40–45 minutes, until: Top is set and lightly golden Center jiggles slightly but is not liquid Cool completely before slicing. Previous Next

< Back Sponge Cake Prep Time: 20 minutes Cook Time: 35 minutes Serves: 8 Recipe submitted by: Julianna Unger Ingredients 4 large eggs, room temperature 1 cup sugar 1 cup all-purpose flour 1 tsp baking powder 1 tsp vanilla (optional but common) Pinch of salt Preparation Preheat oven to 350°F (175°C). Lightly grease an 8-inch round pan or line the bottom with parchment. In a large bowl, beat eggs and sugar together until very light, thick, and pale (about 4–6 minutes with a mixer — this step is key). Beat in vanilla if using. In a separate bowl, whisk flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture using a spatula. Do not overmix — keep as much air as possible. Pour batter into prepared pan and smooth the top. Bake 25–30 minutes, until: Top is lightly golden Cake springs back when touched A toothpick comes out clean Cool 10 minutes, then remove from pan and cool completely. Previous Next

< Back Chicken Pot Pie (Mennonite Style) Prep Time: 20 minutes Cook Time: 60+ minutes Serves: 6 - 8 Recipe submitted by: Julianna Unger Ingredients Soup Base 1 whole chicken (3–4 lb), cut up or 4–5 cups cooked shredded chicken 8–10 cups chicken broth (or water + bouillon) 2 cups potatoes, peeled and diced 1 cup carrots, sliced 1 cup celery, chopped 1 small onion, diced Salt and black pepper to taste Pot Pie Noodles (Dumplings) 2 cups all-purpose flour 1 tsp salt ¾ cup water 1 tbsp oil Preparation 1. Cook the Chicken Place chicken in a large pot. Cover with water or broth. Bring to a gentle boil, then reduce to a simmer. Cook 45–60 minutes, until chicken is tender. Remove chicken, let cool slightly, then shred. Strain broth if needed and return it to the pot. (If using pre-cooked chicken, skip this step and heat broth.) 2. Make the Soup Bring broth back to a gentle boil. Add potatoes, carrots, celery, and onion. Simmer 15–20 minutes until vegetables are tender. Return shredded chicken to the pot. Season with salt and pepper. 3. Make Pot Pie Noodles Mix flour and salt. Add water and oil; knead into a smooth, firm dough. Roll dough very thin on a floured surface. Cut into squares or rectangles (about 2–3 inches). 4. Finish the Soup Bring soup to a gentle boil. Drop noodles in one at a time, stirring gently. Cook 5–7 minutes, until noodles are tender. Taste and adjust seasoning. Previous Next

< Back Fried Farmer Sausage with Cabbage Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Recipe submitted by: Julianna Unger Ingredients 1 lb farmer sausage sliced 1/2 head cabbage shredded 1 small onion sliced 2 tbsp butter salt and pepper Preparation Fry sausage in butter until browned. Remove and set aside. Sauté onion and cabbage in same pan until soft. Return sausage, season, and serve hot. Previous Next

< Back Broccoli Salad Prep Time: 20 minutes Cook Time: 2-4 hours chill time Serves: 6-8 servings Recipe submitted by: Betty Banman Ingredients 1 head broccoli , cut into small florets 1 head cauliflower , cut into small florets 2 cucumbers , diced 1 chili pepper , finely chopped (optional, to taste) 2 large carrots , grated 3 tbsp mayonnaise 3 tbsp sour cream 1½ tsp salt ½ tsp seasoned salt Preparation Prepare vegetables Cut the broccoli, cauliflower, cucumbers, and chili into small, bite-size pieces. Grate the carrots. Mix dressing In a small bowl, combine mayonnaise, sour cream, salt, and seasoned salt. Stir until smooth. Combine Add all vegetables to a large bowl. Pour the dressing over top and mix thoroughly until evenly coated. Chill Cover and refrigerate for at least 2 hours before serving to allow flavors to blend. Serve Stir once more before serving. Serve cold. Notes This salad tastes even better the next day . For a lighter version, use half yogurt and half sour cream. Previous Next

< Back Farmer Sausage and Potatoes Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Recipe submitted by: Julianna Unger Ingredients 1 lb farmer sausage 6 medium potatoes peeled and sliced 1 small onion sliced 2 tbsp butter 1/2 tsp pepper 1/2 tsp salt Preparation Boil sausage until fully cooked then slice. Boil potatoes until tender. Melt butter in a skillet and fry sausage, potatoes, and onion until golden. Season and serve hot. Previous Next