Free Mennonite Girls Can Cook by Julie Klassen, Lovella Schellenberg, Anneliese Friesen, Judy Wiebe, Betty Reimer, Bev Klassen, Charlotte Penner, Ellen Bayles, Kathy McLellan, Marg Bartel Page A

back of a spoon to swirl
batter into a very thin circle.
Allow shell to set; flip and fry the other side.
Cool on wire rack.
    Tip: You can use the shells immediately, or for added flavor and a slight crispness, continue with step two. The dry shells can be made ahead of time, but the deep-frying should be done just before serving. These do not freeze well.
Step Two, Deep Fry
Using a deep-sided skillet, add about 2-inches / 5-cm oil to the pan and heat to medium-high or until it sizzles when a shell is added. If the oil is too hot the shells become too crispy. Test oil temperature by dipping the corner of 1 shell into oil.
When oil is the right temperature, drop shells in one at a time and let fry for about 20 seconds. Using a fork and spoon, flip each shell and fry another 20 seconds. Do not over fry because they must be rolled after they are filled.
Remove shells to a baking sheet lined with paper towels to absorb excess oil.
Keep warm in a low-temperature oven.
Filling Ingredients
1 pound / 500 g hamburger, fried
2 cups / 500 ml potatoes, cooked and mashed
1 cup / 250 ml peas, cooked
2 tomatoes, diced
6 dill pickles, diced
3 cups / 750 ml lettuce, shredded
1 medium onion, diced
2 cups / 500 ml cheddar cheese, grated
Taco sauce or salsa
Instructions
Place shell on plate. Place a scoop of potatoes on the shell and spread down the middle.
Layer with meat, peas, onions, and remaining chopped vegetables.
Add your favorite taco sauce and top it all with grated cheese before rolling up.
    Tip: Be creative! Add salt and pepper or a package of taco seasoning to the hamburger when you fry it. Add a small amount of milk and butter to make the potatoes creamy. Or add other ingredients such as sour cream, guacamole, black olives, celery, or re-fried beans.
    —Kathy
    When I was dating my husband we attended a church with a fantastic youth group. His mom often invited a group of young people over for a taco feast. I had never eaten homemade shells, nor had I tried mashed potatoes, peas, or pickles in tacos. I tried it, liked it, and that is how I have served tacos ever since. My sons-in-law love tacos, but they tease me every time they see the strange fillings, saying that if they wanted shepherd’s pie they would have asked for it. I just smile and watch them devour taco after taco. You’ll never go back to hard shell tacos again after you’ve tasted these. They are worth the effort.
    Kathy says

Hospitality
    Be hospitable to one another without grumbling
.—1 Peter 4:9 (
NKJV
)
    Do not forget to entertain strangers, for by so doing some have unwittingly entertained angels
.—Hebrews 13:2 (
NKJV
)
    H ospitality was taught by example in many Mennonite homes when I was a child. Friends, family, and neighbors knew they were welcome at any time. It was not unusual to invite strangers in for a meal.
    The Bible urges each of us to show hospitality to those around us and to do it generously, without complaining. Hospitality is also listed as a spiritual gift, given in a special way to some individuals.

    Some people think that hospitality requires a specially set table and/or an elaborate meal. However, in our busy lives, most of us have neither the time nor inclination to do this.
    The hospitality the Bible speaks of requires us to share willingly what we have: a bowl of soup, take-out pizza, a cup of coffee, a beautifully prepared meal or a warm bed, the offer of a ride, or a place to stay when misfortune strikes. There are many ways to show hospitality to one another. And don’t forget to extend the same hospitality to your children, your parents, and yes, even to yourself. In doing so you are a living example of the grace God has extended to you.
    —
Bev

Savory Pot Roast with Roasted Vegetables
    ...............................................Serves 6
1 tablespoon / 15 ml cooking oil
1 (3-4 pound / 1.5-2 kg) pot roast
Salt
¼ cup / 60 ml ketchup
2 tablespoons / 30 ml soy sauce
2 tablespoons / 30 ml Worcestershire sauce
½ teaspoon / 2