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 B

ml dry mustard
1 teaspoon / 5 ml dried rosemary crushed
¼ cup / 60 ml red wine vinegar
2 cloves garlic minced
¼-½ cup / 60-125 ml water
1 tablespoon / 15 ml brown sugar
1 tablespoon / 15 ml cornstarch
Heat oil in a Dutch oven on top of the stove. Add roast, browning slowly on both sides. Remove from heat.
Drain off fat; sprinkle roast with a little salt.
Combine all ingredients except for the last 3, and pour over roast. Return to heat.
Cover tightly; simmer 1¾-2 hours, or until meat is tender.
Transfer meat to serving platter. Loosely cover with foil and let stand while you make the gravy.
Skim off excess fat in Dutch oven. Heat pan juices to a slow simmer, scraping down the brown bits with a spatula.
Mix cornstarch with water and brown sugar until blended.
Pour slowly, a little at a time, into pan juices, stirring constantly, and adding just enough to make the gravy smooth. Bring to a slow boil.
Remove from heat. Serve with sliced roast and roasted vegetables.

Roasted Vegetables
Carrots
Potatoes
2 tablespoons / 30 ml oil
Kosher salt, as desired
1 clove garlic, minced
Freshly ground pepper
Thirty minutes before the meat is done, heat oven to 425 ° F / 220 ° C.
Cover a large baking pan with parchment paper.
Peel carrots and potatoes; cut into uniform pieces.
In a bowl, combine oil, salt, garlic, and pepper.
Toss vegetables in oil mixture and lay out on prepared pan.
Roast in prepared oven for 15-20 minutes or until vegetables are browned and tender.
    Tip: Prepare this recipe in a slow cooker and have a great meal ready for the end of the day.
    —
Bev
    This pot roast’s appeal comes from the delicious, full-flavored gravy.
    Bev says

Rolled-up
Kielke
(Noodles)
    ................................................ Serves 6
Kielke
(Noodles)
2½ cups / 600 ml flour
2 teaspoons / 10 ml salt
2 extra large eggs, measuring ½ cup / 125 ml
½ cup / 125 ml milk
Stir the eggs, milk, and salt into the flour; knead until dough becomes smooth.
Cover and let rest for 30 minutes.
Sprinkle flour over the counter; roll the dough thinly enough to see through. This takes time and patience, but it is crucial that the dough is very thin and measures approximately
24 x 16-inches / 60 x 40-cm.

Rolled-up Kielke (Noodles)
cup / 75 ml bacon drippings
1½ pound farmer sausage
8-10 fresh medium sized potatoes, cut each into 8 pieces
2 medium onions, diced
1 teaspoon / 5 ml salt
½ teaspoon / 2 ml pepper
½ cup / 125 ml chopped fresh parsley
Spread the bacon drippings evenly over the rolled-out noodle dough.
Roll up the dough tightly, beginning with the longer side. (This step can be done earlier in the day.)
Cut the long roll into 3 equal pieces, wrap in plastic wrap, and refrigerate until you are ready to slice and steam the noodles.
Cut the farmer sausage into serving size pieces. Place meat in the bottom of a large heavy pot with a lid.
Add potatoes, then the onions. Sprinkle with the salt, pepper, and parsley.
Add enough water to barely cover the meat. Bring to a boil.
Cover with a heavy lid, turn heat to medium and simmer for 30 minutes.
While the sausage, potatoes, and onions are simmering, slice the noodle rolls into ¼-inch / ½-cm lengths.
Lift the lid and gently place the noodle rolls on top of the meat and vegetables in the pot. Quickly replace the lid to prevent steam from escaping.
Simmer another 30-45 minutes, until most of the liquid is absorbed and the sausage is beginning to sizzle in the pot.
Serve with
Schmaundt
Fat / Cream Gravy (recipe follows).
Schmaundt
Fat (Cream Gravy)
¼ cup butter
½ cup heavy cream
½ cup sour cream
Melt the butter over low heat, add the heavy cream and sour cream and bring to a slight simmer.
Serve over rolled-up
Kielke
.
    —Lovella
    My beloved fondly remembered his Grandma Fast making this for him, and so I asked her for the recipe. She explained the method and I made a batch up for my noodle lover. It took me several tries to get it right. Eventually I wrote it down; now I am documenting it for future