Our 2006 Cookbook

Silverwood Mennonite Church released a new cookbook in November of 2006, just in time for holiday gifts.  The new cookbook contains more than 530 recipes.  In addition to a broad range of tasty food creations, the book also contains sections titled “Gifts from the Kitchen” and “Kids Kitchen Crafts.”   Proceeds from the $15 books will go toward local outreach projects.  The congregation published its first cookbook in 1997, which has since sold out.

CALL THE CHURCH OFFICE AT 574-533-1922 TO PURCHASE A COOKBOOK WHILE SUPPLIES LAST!

Sample Recipes

Spinach and Artichoke Dip

Erika Liestman

10 oz. frozen spinach, thawed, drained
14 oz. can artichoke hearts, drained, chopped
5 oz. jar garlic and herb spreadable cheese (not cream cheese)
1 c. shredded parmesan cheese
8 oz. sour cream
1/2 c. mayonnaise
bacon bits

Preheat oven to 400 degrees. Mix all ingredients together except bacon bits. Sprinkle bacon bits on top; bake 20 minutes.



Festive Tossed Salad

Amy Fisher

1/2 c. sugar
1/3 c. cider or red wine vinegar
2 T. lemon juice
2 T. finely chopped onion
1/2 tsp. salt
2/3 c. oil
2 to 3 tsp. poppy seeds
10 c. torn romaine
4 oz. shredded Swiss cheese
1 med. apple, diced
1 med. pear, diced
1/4 c. dried cranberries
1/2 – 1 c. chopped cashews

In a blender or food processor, combine sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds; blend. In a salad bowl, combine romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews; toss to coat. Serve immediately. Makes 8 to 10 servings.



Rustic Barley Bread

Zoann Wall

2 c. water
4 1/2 tsp. yeast
2 T. honey
2 c. barley flour
2 c. whole wheat bread flour
2 c. white bread or all-purpose flour
1 1/2 T. dough enhancer, optional
3 T. vital gluten, optional
2 T. olive oil
2 tsp. salt

Heat water in microwave one minute on high. In large mixing bowl dissolve yeast in water. Stir in honey; let sit until foamy, about 10 minutes. Combine flours, dough enhancer and vital gluten; add half to the proofed yeast. Beat until smooth. Cover. Let rise 1 hour or until dough has doubled. Punch dough down; carefully fold in oil, salt and 1/2 c. flour mixture. Gradually fold in remaining flour until dough starts to come away from sides of bowl. Place dough on lightly floured surface; knead well about 10 minutes. Add more flour as necessary. Place dough in lightly oiled bowl. Cover; allow dough to double. Punch dough down again; shape into 2 slightly domed round loaves. With sharp knife cut a cross in the center. Place on an oiled baking sheet or baking mat. Cover; let rise until doubled, 45 – 60 minutes. Preheat oven to 350 degrees. Bake 50 minutes.



Spicy Thai Green Beans

Gaye Yoder

3 c. fresh green beans
2 tsp. sesame oil
1/4 c. chopped onion
1 T. fresh ginger, minced
1 clove garlic, minced
2 T. soy sauce
2 T. Thai sweet chilé sauce
1 T. sesame seeds

Steam green beans until bright green and still somewhat crunchy, about eight minutes. In separate frying pan heat sesame oil over medium heat; sauté onion, garlic and ginger about two minutes until cooked and onion is translucent. Add green beans; stir over medium-high heat four to five minutes until lightly browned. Add soy sauce, chilé sauce. Add sesame seeds; stir until browned slightly. Serve over rice. 1/2 lb. crumbled tofu may be added after sautéing onion, garlic and ginger. Serves 4.



Ginger-Glazed Salmon

Karla Slabach

4 (6 oz.) salmon fillets, 1-inch thick
1/2 c. pineapple preserves
1 1/2 T. lime juice
1 T. Dijon mustard
1 1/2 tsp. bottled ground fresh ginger
1 tsp. bottled minced garlic
1 tsp. low-sodium soy sauce
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Preheat oven to 425 degrees. Place salmon in sprayed 9 by 13-inch baking dish. Combine remaining ingredients; pour over salmon. Bake 15 minutes or until fish flakes easily when tested with a fork.



Hot Fudge Pudding Cake

Jan Holsopple

1 c. flour
2/3 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 C. unsweetened cocoa, divided
1/2 C. milk
2 T. butter or margarine, melted
1 tsp. vanilla
1 C. packed brown sugar
1 1/2 C. boiling water

Preheat oven to 350 degrees. In medium bowl combine flour, sugar, baking powder, salt, cinnamon and 1/4 C. cocoa. Whisk in milk, butter and vanilla until smooth. Spread batter in 8 by 8 inch baking dish. Combine brown sugar and 1/4 C. cocoa; sprinkle evenly over batter. Pour boiling water over batter; do not stir!! Bake 30 minutes. Best served warm with ice cream.