Two Mennonite Favorites: Old Time Pot Roast and Chicken Loaf with Carrots

By Kevin Williams

These are two Mennonite recipes from a very old Mennonite cookbook I own.

3 ½ pounds rump or chuck

1 onion

1 ½ teaspoon salt

⅛ teaspoon pepper

2 tablespoons fat

½ cup hot tomato juice or water

Rub Salt and pepper into meat and dip in flour. Brown meat and onion in 2 tablespoons fat until seared on all sides. Place meat in casserole, Dutch Oven, or electric skillet. Add hot tomato juice or water. Cover and bake at 350 for 3 hours.

MENNONITE BROWN FLOUR POTATO SOUP

6 medium potatoes

3 C. water

3 C. milk

3 T. flour

3 T. butter

Salt, pepper and parsley

Peel and cut potatoes in slices. Boil them in salted water until tender. Add the milk and let simmer. Meanwhile brown the flour in the melted butter, stirring all the time over low heat; add it to the soup, stirring until the mixture thickens. Sprinkle with parsley and pepper. Serve with buttered crumbs, or squares of fried bread, or pretzels on top. You might boil some sliced onion with the potatoes, if you like.