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e meatballs in short order by using a spring loaded ice cream scoop i resist the temptation to perfect each meatball by rolling it once i have scooped out the meat once these meatballs bake and are covered in sauce there is no worry that the meatball is not perfectly shaped and your family will know you made them yourself meatball ingredients 3 eggs 2 teaspoons oregano 1 teaspoon salt 1 1 2 teaspoons garlic powder 2 tablespoons worcestershire sauce 3 tablespoons chili sauce 1 yellow onion 2 pounds 1 kg lean ground beef 1 cup panko bread crumbs sauce ingredients 1 1 2 cups apricot jam 1 bottle chili sauce 455 ml or about 2 cups minus 3 tablespoons for the meatball ingredients 1 cup water combine the first set of ingredients in a blender and process until smooth place ground beef and bread crumbs in a large bowl and pour blended ingredients over top and then use hands to mix thoroughly cover a large cookie sheet with parchment paper use a medium sized spring loaded ice cream scoop to make meatballs if you want to make appetizer sized meatballs make them smaller about one inch place in rows on the cookie sheet and bake at 375 f for about 20 minutes pour chili sauce apricot jam and water into blender and process until smooth place meatballs in a large casserole dish and pour apricot chili sauce over top and bake at 325 for 1 hour serve over rice hint use water to rinse out the chili sauce bottle from the kitchen of lovella 9 comments email this blogthis share to x share to facebook share to pinterest lovella i love the beauty of summer picking flowers fresh from my garden and arranging them into something beautiful brings me joy i live in the beautiful province of british columbia on a farm with my beloved we are thankful for our marriage and our family that loves each other and loves jesus 2006 2018 oma s goulash this is the goulash that my oma always made it has very few ingredients but the flavor is so good this recipe stems back from russia trekked across europe to germany then to paraguay and finally canada needless to say that her family has been eating this for generations you can serve this with rice or pasta your choice a simple salad completes the meal 1 lb round steak cubed or use stewing beef cubed into smaller chunks 1 tablespoon butter 1 tablespoon oil 1 small can of tomato sauce 1 cup of cream or if you must go lighter milk but it is so good with the cream salt and pepper to taste 2 heaping tbsp flour in a pot brown the beef cubes well add barely enough water to cover the meat and cook until tender about 40 minutes to an hour depending on the meat mix flour with cold water and add the paste to the meat cook for a few minutes add the tomato sauce and the cream heat through and season to taste so kinder jetzt essen so children let s eat from the kitchen of charlotte mgcc 11 comments email this blogthis share to x share to facebook share to pinterest recipe file main dishes mennonite recipe no knead refrigerator rolls it is a nice recipe to make when you have company and want to serve fresh baked bread with out all the last minute fuss you keep them in the fridge for up to four days bake as many as you would like and voila fresh baked buns hot out of the oven i made a herb and cheese variation here but will give you the base recipe first 4 41 2 cups flour 1 4 cup sugar 1 tsp salt 1 pkg or 1 tbsp instant yeast 2 cup very warm water 1 2 cup melted butter or margarine 3 beaten eggs in a bowl combine 2 cups flour sugar salt and yeast blend well add warm water butter and eggs blend at a low speed til well mixed continue beating for two minutes stir in remaining flour by hand until you have a stiff dough cover dough with a plastic wrap a refrigerate for a minimum of two hour up to 4 days lightly grease two 8 9 pans divide dough into 12 rolls for each pan brush with 1 tbsp of melted butter cover and rise for one hour bake in a preheated oven 375 for 20 minutes or until golden brown watch your oven since every oven temperature is different herb and cheese variation 2 cups of old aged cheddar 2 tsp basil 1 tsp oregano 1 tsp thyme or 1 tbsp dill with the cheddar to make them dill and cheese buns just add the cheese and herbs in with the dry ingredients this is a no fail recipe because you don t need to knead them they always turn out from the kitchen of charlotte mgcc 14 comments email this blogthis share to x share to facebook share to pinterest recipe file yeast breads italian sausage rolls did you know you can buy puff pastry frozen thaw it and then make quick appetizers which you can freeze before baking it works wonderfully and we have been enjoying these little zippy sausage rolls since before christmas i keep the sausage rolls frozen in long rolls in a freezer bag and cut off sections to bake for a quick appetizer or light lunch 1 450 gram 1 pound package puff pastry thawed in refrigerator dijon mustard 8 ounces 227 gram hot italian sausages 8 ounces 227 gram sweet italian sausages 3 large eggs 1 2 cup finely chopped fresh parsley 1 small onion minced 2 cloves garlic 1 2 cup panko japanese style bread crumbs roll out puff pastry to approximately 30 x 4 inches spread lightly with dijon mustard break up sausage in a large bowl add remaining ingredients and combine with hands fill a pastry bag with sausage mixture and cut a 2 inch hole at the tip squeeze sausage mixture down the center of the pastry bring long edges of pastry together and pinch together repeat with all the pastry dough and sausage mixture cut into 6 pieces and arrange on a cookie sheet lined with parchment paper freeze until firm wrap well in plastic wrap and store in freezer in containers or plastic bags to bake preheat oven to 425 slice each roll into 1 or 2 inch pieces depending on whether you want them for an appetizer or a lunch tray arrange still frozen on a parchment covered baking sheet and bake for 20 minutes when the sausage rolls are lightly browned and the fat from the sausage has baked out they are ready from the kitchen of lovella 9 comments email this blogthis share to x share to facebook share to pinterest lovella i love the beauty of summer picking flowers fresh from my garden and arranging them into something beautiful brings me joy i live in the beautiful province of british columbia on a farm with my beloved we are thankful for our marriage and our family that loves each other and loves jesus 2006 2018 baked french toast extravaganza this year we were invited to join our family for a night in the manning park cabins a favorite for all of us seeing it was my birthday i was not to bring any food but on the other hand could i bring their favorite chicken noodle soup and i quickly volunteered to bring my french toast recipe isn t that just what we do on ski vacations we made sure the right foods came along and that everyone had a wonderful time baked french toast 1 loaf italian style bread 16 oz 1 inch thick 8 large eggs 2 cups whip cream 1 cup milk 2 tablespoons sugar 1 teaspoon vanilla extract 1 4 teaspoon ground cinnamon 1 4 teaspoon ground nutmeg dash salt maple syrup instructions lay bread into buttered 9x13 pan arrange bread in 2 rows overlapping the slices mix eggs until frothy add whip cream milk sugar vanilla cinnamon nutmeg and salt beat with rotary beater until well blended pour mixture over bread slices making sure it s covered evenly cover with foil and refrigerate overnight it may feel like a lot of liquid for this bake but it really fluffs up and gives that extra texture next day preheat oven to 350 degrees prepare caramel sauce below and pour over bread mixture prior to baking cook for 50 minutes caramel sauce 1 2 cup butter 1 2 cup packed light brown sugar 1 2 cup chopped nuts walnuts pecan 1 tbsp light corn syrup 1 4 tsp cinnamon 1 4 tsp nutmeg instructions melt butter in the sauce pan add sugar and spices and ingredients to butter mixture and blend well pour over french toast prior to baking sprinkle nuts on top add any of your favorite sauces or fresh fruits with a dollop of whipping cream boys can be so honest my grandson said i m not really a french toast person but this is the best i ve ever had the smile tells you everything and don t forget the bacon from the kitchen of marg 3 comments email this blogthis share to x share to facebook share to pinterest marg i am a mother wife and oma i love country and anything outdoors we live in the most beautiful part of the fraser valley my husband is a farmer and now and then you ll find me out there with him but most times i m in the kitchen creating some kind of event or i m caught in the action of planning another adventure we have three children and three lovely grandsons and two princesses cabbage rolls holubtsi this recipe takes me back to my mom s kitchen and early years of marriage when i wanted to make something fancy we called them galopse a variation of the polish name for them while others call them by the ukranian holuptsi although we don t have these that often any more mainly because we have so much to choose from today i still do enjoy that comfort food flavor it s a good make ahead meal because they are always good re heated cabbage rolls are great for pot lucks and very economical this recipe makes 12 18 rolls sometimes i form a few meatballs for those who don t care for the cabbage ingredients rolls filling 1 head savoy cabbage 1 1 1 2 pounds lean ground beef 1 teaspoon salt pepper 1 2 grated onion 1 2 cup sour cream 1 1 1 2 cups cooked rice sauce 2 tablespoons oil ½ chopped onion ½ chopped pepper any color 4 tablespoons flour 4 cups water approx 1 chicken bouillon cube or 2 teaspoons better than bouillon 3 tablespoons tomato paste according to taste salt and pepper to taste 1 can tomato soup optional 1 bay leaf method place cabbage in a large pot of boiling water and peel off leaves as they become soft set aside if you are using regular cabbage cut around the core before placing it in the water in a large frying pan cook onion and pepper in a small amount of oil until tender mix flour and half of the water in a sealed container until well blended and add to onion peppers while cooking add the rest of the water and stir until smooth and bubbly add bouillon and tomato paste for more sauce mix more flour and water and add another bouillon cube for flavor adjust amounts according to desired consistency and add salt and pepper according to taste mix raw meat salt pepper onion sour cream and cooked rice place a few tablespoons of meat mixtureonto each leaf fold ends and roll up place close together in roaster pour sauce over cabbage rolls tuck in bay leaf and bake at 350 f for 1 1 2 hours once cooked remove rolls to serving plate if there is not enough gravy add a can of tomato soup to the liquids in the roaster and bring to boil with the soup you can also adjust flavors by adding some milk or cream from the kitchen of anneliese 16 comments email this blogthis share to x share to facebook share to pinterest recipe file main dishes mennonite recipe anneliese i married my high school sweetheart and we have been blessed with two daughters and a son who each have their own families now honoring us with the title of papa and mimi or grammy it s a season that reminds me of the beauty we see in fall vibrant with colors and changes in life i enjoy making our home a welcome place to be which always includes something from the kitchen it is god who is the joy and strength of my life and i pray he will fulfill his purpose for me in this season bread for the journey in the past week or two i ve been going through boxes in our crawl space we ve lived in the same house for almost 36 years and things have accumulated down there it was time to review reduce and recycle as i was rooting through the boxes i came across a number of bibles our first bibles presented to us by our parents when we were still very young his parents family bible his mom s living bible a german bible published in the early 1900 s plus several more seeing all these bibles reminded me of the importance of this book in my walk with god the next morning in church the speaker told a story that challenged me a missionary shared jesus with a man who was a shaman in his home village in laos the shaman prayed to receive christ but the missionary had to leave that same day so he asked the missionary what do i do now the missionary asked him if he could read hearing a yes he gave him a bible start reading in john he said and do it he did and 2 years later when the missionary met this man again he had led 800 people in his village to christ that is the christian walk in a nutshell pick up god s word read it and do it do not merely listen to the word do what it says james 1 22 from the kitchen of bev k 9 comments email this blogthis share to x share to facebook share to pinterest recipe file bread for the journey bev k i fill a lot of roles wife mother of 3 grandmother of 7 daughter sister and friend i love cooking and entertaining cardmaking drawing reading and traveling spending time with family and friends is a great joy in my life i m grateful to god who is everything to me and who daily provides all of my needs cinnamon bun muffins this is not really a new recipe but i thought i d share this method just a different twist to the regular cinnamon bun the grandkids declared them awesome ingredients 6 tablespoons butter 1 2 cup milk 1 2 cup ice cold water 2 eggs 1 4 cup sugar 1 2 teaspoon salt 3 1 4 3 1 2 cups flour 1 1 2 tablespoons instant yeast filling 2 tablespoons butter melted 1 cup brown sugar 1 teaspoon cinnamon icing 1 tablespoon soft margarine 1 cup icing sugar milk to make a smooth runny consistency start with 2 tablespoons method scald milk with the butter to melt and then add cold water to cool it down in mixing bowl beat eggs and sugar add salt stir in warm milk and butter if it s still quite hot start with just a tad at a time while stirring add flour one cup at a time mixing one cup with the yeast knead until soft and you can shape it into a ball cover the bowl and let rise until double in size about 45 minutes roll dough out into a rectangular shape about 18 x 10 inches on lightly floured surface spread with melted butter and sugar cinnamon mixture roll up starting on longer side cut into 12 slices in half in half again and then each quarter into three prepare muffin tins with parchment paper cups or spray take each bun and push up the center from underneath while you pinch the bottom to shape it like a tulip you can also unroll and re roll to make a stepped tower look place into muffin tins cover loosely with plastic bag and let rise 30 45 minutes bake at 350 f for 18 20 minutes drizzle with icing when almost cooled off yields 12 large muffin buns unbaked from the kitchen of anneliese 11 comments email this blogthis share to x share to facebook share to pinterest anneliese i married my high school sweetheart and we have been blessed with two daughters and a son who each have their own f...