By Kevin Williams
This is from an old, out-of-circulation collection of Mennonite recipes from the Dayton, Virginia Old Order Mennonite community. Â This is an old, old community and recipes there are time-tested, family favorites that get passed down from generation to generation. I've had some meals in that community and, man, they are good. Â Okay, means in Plain communities every are good generally, but they seem extra inventive and creative here.
- 4-6 boneless pork chops
- 6 potatoes, peeled and sliced thin
- 1 small onion, diced
- 1 cup grated cheddar cheese
- 1 /2 cup milk
- 1 can cream of mushroom soup
- Brown pork chops in hot fat in a skillet. Grease a 9 X 13 inch baking pan. Layer potatoes, then onion, salt, pepper, and cheese.
- Heat milk and soup together.
- Pour half of it over potatoes and onions.
- Lay meat on top of potatoes.
- Season with salt and pepper.
- Top with remaining soup.
- Bake at 350 for 1½ hours
SAUSAGE PIE
1 medium onion, chopped
3 tablespoons butter
2 cups potatoes, grated
1 /2 teaspoon sat
1 /4 teaspoon pepper
1 1 /2 pound sausage
2 cups water
8 thin slices of cheese
BATTER
1 /2 cup water
1 /4 cup flour
1 /2 cup half and half
DOUGH
1 1 /2 cups sour cream
3 /4 teaspoons soda
2 cups flour
3 tablespoons butter
1 /2 teaspoon salt
Saute onion in butter. Â Add potatoes, salt, and pepper. Cook until soft. Brown sausage. Drain. Add water. Bring to a boil and stir in batter. Cook until thickened. Add potatoes. Mix up dough. Â Divide into two pieces. Roll dough out and line the bottom of a 9 X13 casserole dish. Â Put in sausage mixture. Â Top with 8 thin slices of cheese and over with remaining dough. Bake at 350 until golden brown, 45 - 50 minutes.
- 4 cups cooked rice
- 1 /2 cup butter
- 1 /4 cup flour
- 2 cups milk
- 2 teaspoons chicken bouillion granules
- 1 teaspoon seasoned salt
- 1 /2 teaspoon garlic powder
- 1 /4 teaspoon pepper
- 5 cups cubed chicken
- 12 ounces American cheese
- 2 cups sour cream
- 1 1 /4 cups crushed butter-flavored crackers
- Spread rice into a greased shallow 3 quart baking dish.
- Set aside.
- In a saucepan melt 1 /4 cup butter
- Stir in flour until smooth.
- Gradually add milk, boullion, seasoned salt, garlic powder, and pepper.
- Bring to a boil.
- Cook until thickened.
- Add chicken, cheese, and sour cream.
- Stir until cheese is melted.
- Pour over rice.
- Melt remaining butter.
- Toss with cracker crumbs.
- Sprinkle over casserole.
- Bake uncovered at 350 for 30 minutes or until heated throughout.
PAN-FRIED CHICKEN
1 1 /4 cups whole-wheat flour
1 1 /4 cups white flour
1 cup cornmeal
1 teaspoon thyme
1 teaspoon black pepper
1 tablespoon poultry seasoning
1 teaspoon salt
Optional: Marinate chicken pieces in favorite brine for chicken if you wish (see below).
Drain and dip chicken pieces in flour mix, then in milk, then in flour mix again.  Fry in deep skillet in hot oil or shortening until done (25 - 30 minutes).  (A favorite brine here is 2 quarts water, ½ cup salt, ½ cup sugar..soak for two hours in refrige, you'll be amazed at the flavor)
STOVETOP ROAST BEEF
3 - 5 pounds of roast
1 large onion, sliced thin
1 cup white vinegar
2 cups strong coffee
2 cups water
Cut 1" deep slashes over top of roast. Â Insert onion slices. Pour vinegar over the beef and marinate 24-45 hours. Â Pour off vinegar. Brown meat in oil or margarine in a black iron skillet. Â Pour coffee over the roast. Cover and simmer SLOWLY on the stovetop for 3 -4 hours.
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