Mennonite old-fashion beef pot pie PDF Print E-mail

Mennonite Old-Fashion Beef Pot Pie

2 pounds stewing beef
6 cups water
1 1/2 teaspoons salt
6 medium size potatoes
2 cups all-purpose flour
1 egg
3 tablespoons milk or water
1 teaspoon minced onion
1 teaspoon minced parsley

Cook meat in salt water until it is tender. Remove meat from broth; add minced onion and parsley to broth. Bring to the boiling point and add alternate layers of cubed potatoes and squares of dough.

To make dough, beat egg and add milk. Add flour to make a stiff dough. Roll out paper thin and cut into 1-inch squares. Keep broth boiling while adding dough squares in order to keep them from packing together. Cover and cook for 20 minutes, adding more water if needed. Add meat and stir through pot pie.

Serves 6 to 8.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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