Saturday, September 27, 2008

Dutch Cabbage Rolls

* 1 lb. ground beef
* ⅓ cup rice, uncooked
* 1 egg
* 1 onion, chopped fine
* 2 tblsp. shortening
* Juice of 1 lemon
* 1 can tomato soup
* ½ cup celery, chopped
* 1 tsp. sugar
* 1 tsp. parsley, minced
* 6 cabbage leaves
* salt and pepper

Combine meat, salt, pepper, rice and egg, mix well. For the sauce: saute onion in the butter until soft. Add tomato soup and equal amount of water to onion, also celery, parsley, lemon juice, sugar, salt and pepper. Cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put equal amounts of the meat mixture into cabbage leaves, roll tightly and secure with toothpicks. Place rolls in sauce pan, pour sauce over them, cover pan and cook very slowly for 3 hours.

Dumplings (Spaetzle)

* 1 cup milk
* 2 cups flour
* 2 eggs
* 1 tsp. salt

Add milk to flour slowly, stirring constantly to keep mixture smooth. Add 1 egg at a time, beating well after each addition. Salt and mix well. When cooking in boiling salted water or meat broth, pour the batter from a shallow bowl, tilting it over the boiling kettle. With a sharp knife slice off pieces of the batter into the boiling liquid. Dip knife in the liquid before each cut to prevent sticking.

Philadelphia Pepper Pot

* 1 lb. honeycomb tripe
* 1 veal knuckle
* 1½ qts. water
* 2 tablespoons salt
* 1 tblsp. red pepper, diced
* 1 tblsp. green pepper, diced
* 1 tablespoon powdered thyme
* 6 peppercorns
* 4 potatoes, diced
* 2 bay leaves
* 3 whole cloves
* 3 tablespoons chopped parsley
* 2 stalks celery, diced
* 2 carrots, diced
* 2 tomatoes, peeled, cut up
* 4 onions, thinly sliced
* 1 piece pimento, cut fine

Wash and scrub tripe thoroughly. Place in large kettle and cover with plenty of cold water. Bring to a boil and simmer until tender. Simmer without boiling, that is the secret of making tripe tender. Drain and dice, ½ inch squares. In the meantime place the veal knuckle in another kettle adding 1½ qts. of water and all ingredients except the potatoes. Simmer at least one hour, put in potatoes and simmer for another hour or until meat falls off the bone. Remove bone and take off all the meat. Cut it into small pieces and together with the tripe put it back into the soup. Bring to a boil and the soup is ready to serve. This soup keeps well and can be reheated.

Dandelion Salad

* Young dandelion greens
* 4 thick slices bacon
* ½ cup cream
* 2 tblsp. butter
* 2 eggs
* 1 tsp. salt
* 1 tblsp. sugar
* 4 tblsp. vinegar
* ½ tsp. paprika
* black pepper

Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put into a salad bowl and set in warm place. Cut bacon in small cubes, fry quickly and pour over dandelions. Put butter and cream into a skillet and melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar, then mix with the slightly warm cream mixture. Cook over high heat until dressing is quite thick. Pour, very hot, over the dandelions, stir well and serve.

Potato Salad Dressing

* 1 beaten egg
* ½ cup sugar
* 1 tbsp. flour
* ½ cup water
* ½ cup vinegar
* 2 tbsp. butter
* ½ tsp. salt
* ¼ tsp. pepper

Combine in the order given, stirring after each addition. Boil until thick. Cool before adding to the salad.

Pepper Cabbage

* 2 cups shredded cabbage
* 1 large green pepper
* ½ cup hot salad dressing
* 1 tsp. salt

Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in cool place. Drain off all liquid. Make a hot dressing with:

* 1 tblsp. butter
* 1 tsp. flour
* ½ tsp. dry mustard
* salt and pepper
* yolk of 1 egg
* ½ cup vinegar

Melt the butter and blend in the flour. Add vinegar and stir until mixture thickens. Mix mustard, salt and pepper and add to the liquid. Cool for 4 minutes, pour over the beaten egg yolk and mix well. Cook for 1 minute more. Pour this over the pepper cabbage and mix well.

Pennsylvania Dutch Salad Dressing

* 2 hard boiled eggs, mashed
* a little grated onion
* 3 tablespoons salad oil
* 1 tablespoon vinegar
* ½ teaspoon salt
* pinch of pepper

Mix well together, then put on lettuce and turn and stir until it is well covered with the dressing. Good with any green salad.

Beet and Apple Salad

* 2 cups apples, diced
* 2 cups cooked beets, diced
* ¼ cup chopped nuts
* 2 hard boiled eggs
* ½ cup salad dressing
* parsley

Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s salad dressing). Mix and garnish with chopped nuts and parsley.

Fruit Salad Dressing

* ½ cup sugar
* 1½ tblsp. flour
* 2 eggs
* ½ cup pineapple juice
* ½ cup lemon juice
* 1 cup whipped cream

Combine the fruit juices and stir slowly into the flour and sugar. Cook. Stirring constantly, until it thickens. (or cook in double boiler) Add the beaten eggs and cook for another minute. Let cool and fold in the whipped cream.