Jill Heatwole from Pittsville, Maryland submitted this recipe for the Simply in Season cookbook.

Sesame Chicken Couscous Salad

Host Burton Buller and his family lived in Winnipeg for several years where they grew to love Canadian rye bread. Thanks to the Internet, "some modifications, and some trial and error" he's created a bread that mimics the original and renamed it Manitoba Rye to distinguish it from the real thing. Burton says, "it makes great eating as a bread and butter staple. It's smooth, tight texture also makes it great sandwich bread."

Yield: 2 loaves

1. Soak cracked rye in 1/4 cup water until most of the water has been absorbed
2. Place all ingredients except flour and yeast in a KitchenAid mixing bowl, and turn on to #2 setting with the dough hook attachment.
3. Add 2 cups flour.
4. Add the yeast.
5. Continue adding flour until the dough begins to pull from the edge of the bowl.
6. Turn the dough onto a floured surface and knead a few minutes, adding flour until the dough is elastic and ceases to stick to your hands.
7. Place dough in a bowl sprayed with olive oil.
8. Spray the top of the dough with oil.
9. Cover with plastic wrap, and let rise in a warm place until doubled in size.
10. Punch down, removing most of the air bubbles.
11. Place dough on counter, cover with the bowl, and let rest 15 minutes.
12. Divide dough into two equal parts. Make a round loaf, and place on a cookie sheet covered with parchment paper. Alternatively, preheat a pizza stone to 450° and place the dough on parchment on the stone. Or, spread corn meal on a cookie sheet, and place the dough on the corn meal without parchment. Loaves can also be shaped into more traditional loaves.
13. Cover with plastic wrap and let rise until doubled in size.
14. Brush top of loaves with remaining milk.
15. Bake in pre-heated oven at 350° for 35-40 minutes or until loaves sound hollow when tapped on the top and bottom.

This recipe comes from the book Simply in Season and was contributed by Donna Gockley and Dorothy Sebes. Available in both hard cover spiral-bound and in paperback, the recipes use locally grown and fairly traded seasonal foods. You'll want to try this recipe while asparagus is in season this spring.

1 pound / 500 g bulk sausage

Bev Klassen is one of the authors of Mennonite Girls Can Cook. She says, "Kotletten were often served on weeknights with boiled potatoes and onion cream gravy, or made ahead to serve cold on Sunday with potato salad. In fact, they were part of the meal at our wedding. My husband still asks for them on a regular basis. They make great picnic food as well."   My mother made her Kotletten small, more like a meatball, and deep-fried them in hot oil. My mother-in-law made hers about three inches in diameter and about ¾-inch thick like a hamburger patty, frying them in 1-2 tablespoons oil. Both ways of cooking them are good.

1. Mix the egg, milk, potato, and onion in a bowl.
2. Tear bread into pieces and soak in liquid until soft.
3. Add ground beef, salt, and pepper and mix well by hand. The mixture should be fairly soft.
4. Form meatballs or patties, rolling each in breadcrumbs if desired.
5. Heat oil in skillet; fry or deep fry until bottom is browned.
6. Turn Kotletten over and brown the other side.
7. Keep warm in oven until all are done.

Kotletten Sandwich Recipe Variation

• Leftover Kotletten
• ½ medium onion, sliced
• ¼ red or yellow pepper, cut into strips
• ¼ green pepper, cut into strips
• Cheddar cheese and/or mozzarella cheese, grated
• Bread slices
• Butter and barbecue sauce, or mayonnaise (optional)

1. Sauté onion and pepper in a skillet until they lose their crunch. Set aside.
2. Place bread slices on a baking pan and toast lightly in the oven.
3. Turn the slices over and spread other side with butter and barbecue sauce, or use mayonnaise.
4. Cut leftover Kotletten in half and lay flat sides on bread. If desired warm it slightly in a skillet before placing on the bread.
5. Top with sautéed vegetables and grated cheese.
6. Broil, watching closely until cheese melts.
7. Serve open faced with bread and butter pickles.

This is a showy yet deceptively simple cake, contributed by Melodie Davis.This recipe became famous in the Shenandoah Valley of Virginia as “Arnold’s Cake” given out over the radio many times by a Valley fixture on radio, Arnold Felsher. Originally from another city, Arnold adopted the Valley and its people even while challenging them, at times to a larger world view on his “Candid Comment” radio talk show, popular long before the current rage of radio talk shows.

1. Mix together cake mix, oranges, eggs, and oil.
2. Pour into three greased 9-inch cake pans. Bake at 350° for 15-18 minutes. Remove from pans and cool.
3. Mix together whipped topping, pineapple, and dry pudding. Spread between each layer and over top and sides.
4. Refrigerate until serving.