While at the Mennonite Church Canada Assembly, I bought myself a copy of Mennonite Girls Can Cook, and was able to have it autographed by 8 of the 10 co-authors who were there for a book-signing. The book actually began as a blog, has now become a national best-seller in Canada, and as Sophie Lui (morning news anchor for Global BC) says, “You don’t need to be Mennonite to cook this food and eat it.”
I haven’t actually cooked out of it yet—so far, I’ve just been enjoying the stories and pictures! But the book reminds me that food and hospitality can also be spiritual practices when they are prepared with thanks to God and gladly shared with others.
Here is the supper I served to overnight guests earlier this week:
Warm Potato Salad with Green Beans (delicious also made ahead and served cold)
In a large bowl, mix together:
4 large yellow potatoes, cooked, peeled, and cubed
1 pound green beans, cut in one-inch lengths, add to potato cooking water near the end, until tender crisp
3 green onions, chopped
Shake dressing ingredients in a small jar, then mix well with potato mixture:
2 tablespoons Safflower oil
2 tablespoons ginger-infused vinegar (since that’s what I had on hand) or white wine vinegar
1/4 tsp garlic powder (since I didn’t have any fresh garlic)
1/2 tsp dried basil
1/2 tsp salt
1/8 tsp freshly ground black pepper
Oven-Fried Chicken
Coating: 1 part finely crushed potato chips, 1 part finely crushed dry bread crumbs, 1 part flour
Dip skinless chicken thigh pieces in egg, roll in coating, bake on greased cookie sheet, 400 deg. for 50 minutes or until done.
Platter of Raw Carrots, Cucumber, Sugar Snap Peas
Home-made Shortcake
Combine dry ingredients in a bowl: 1 1/2 c. sifted all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 tablespoon soy milk powder (or omit the soy milk powder and use milk instead of the water below)
In a mixing bowl: beat 1 egg until foamy, add 3/4 c. sugar, 1/3 c. oil, 1/2 c. water, 1 tsp vanilla extract. Add dry ingredients, mix thoroughly.
Pour into a greased 7″ x 11″ pyrex pan.
Bake at 350 deg. F. for 25 minutes, or until the cake tests done. Cool.
Cut the cake and split each piece horizontally in half. Top with ice cream and fresh berries.
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April Yamasaki 
I cant wait to try the recipes………this is food from the heart………..best shared with friends and family……..
Thanks, Denise. The potato salad is my own version of a recipe from Jane Brody’s Good Food Book, and the home-made short-cake is actually a basic coffee cake without any fruit filling or streusel topping. I’m looking forward to cooking from Mennonite Girls Can Cook too!