The cookbook I used to raise my kids

by | About Our Family | 4 comments

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This is the cookbook I used to feed my kids. More-With-Less Cookbook by Doris Janzen Longacre is a Mennonite cookbook, first published in 1976. The book advocates that families eat more whole grains, legumes, fruits, vegetables, nuts, and seeds, eat meat and dairy products in moderation and avoid processed and convenience foods, which was a relatively new idea in the 70’s. But, really, for me it was more than just a cookbook. It was a how-to book on eating and living simply.

My favorite recipe was always spoonbread. Spoonbread is a custard-like cornbread you scoop with a spoon. Lots of eggs and milk. Nutritious and delicious and can be used as a main meal. I wonder how many times I made it? I’d give you the recipe, but several years ago the cookbook fell apart and I’ve forgotten the details.

Here are more of our family favorites:

Coconut-Custard Pie
Oatmeal Bread
English Muffins
Cheese Crackers
Split Pea Soup
Granola
Master Mix
Potato Soup
Edna Ruth Byler’s Potato Dough
Baked Lentils with Cheese
Cucumber Salad
Roman Apple Cake

4 Comments

  1. Melissa
    Melissa on August 20, 2017 at 6:08 pm

    Thank you for sharing your family’s favorite recipes from this book! I hadn’t seen the spoonbread recipe; it sounds so good! As does the coconut-custard pie… 🙂 I was given this cookbook as a wedding gift, and the Baked Lentils with Cheese are responsible for my 8-year-old son loving lentils!

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  2. Ruth
    Ruth on August 20, 2017 at 7:49 pm

    I too have used this cookbook for many years. Some of our favorites have been Pilgrim’s Bread, Easy French Bread, High Protein Rolls, Refrigerator Bran Muffins, Navajo Fry Bread (only I roll mine out thin)coupled with Mexican Refried Beans, Koinonia Granola, Quick Chop Suey, Chow Mein, Easy Moussaka, Yaksoba, Vegetable Chowder, and Minestrone Soup.

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  3. Ruth
    Ruth on August 20, 2017 at 7:53 pm

    Southern Spoon Bread from More With Lee Cookbook

    Preheat oven to 400 degrees.
    Combine in saucepan:
    1 c. cornmeal
    2 T. margarine
    3 c. milk
    Bring to a boil, stirring constantly. When thickened, remove from heat.
    Add:
    4 eggs, beaten
    1 c. milk
    1/2 t. salt
    Beat well. Pour into 2 qt. greased casserole and bake 45 minutes. Serve wit hot butter or margarine.

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  4. Hélène
    Hélène on August 23, 2017 at 3:30 am

    I make oatmeal like this too. Add eggs after cooking the soaked, steelcut oats a few min, or add right away when making rolled oats. I use 3 eggs for every 1c rolled or 2/3c steelcut oats. Nice high protein cereal!

    Reply

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