Favorite Recipes

[morgans4]

Thank you, Kho. My daughter just has to stop every morning before school and every afternoon afterwards, for a cup of the $4 coffees. These sound so good and she can save me so much money by preparing her own at home! lol. Can''''t wait to get these mixed up with instructions on each jar.
Joanne

[swakins]

My mother made her stuffed cabbage this way, except instead of removing the core, she would stick a large fork into it and boil the head of cabbage. Every once in a while, she would remove the head of cabbage by it's 'handle' and cut off a layer, then put it back in the pot.

I am not inclined to go to this much trouble, no one likes stuffed cabbage at my house that much, so I make what I call

Inside Out Stuffed Cabbage

Chop cabbage, I make the chunks about 1" square
1 large onion,chopped

Brown 1 pound of ground beef along with both of these.

Add I can of tomatoes, 15 oz
1 can tomato sauce, 15 oz
1/2 cup rice, I use regular rice
1/2 cup water

Simmer until the rice is done and cabbage is tender.
If you use instant type rice you will need to adjust the water.
It is even better the second day.

OHSue

[rosebud3]

My DH has been asking me to make some Pennsylvania Dutch Potatos, but I haven't found a recipe for them. Do any of you know what they are and how to make them?

Mary

[morgans4]

SAVORY PORK STIR-FRY
4 SERVINGS

1 pound lean boneless pork loin, sliced across grain 1/8" strips
1 tbsp. vinegar
1 tbsp. soy sauce
1 tsp. sesame oil
1 clove garlic, minced
1/2 tsp. ground ginger
1 tsp. vegetble oil
1 10 oz. pkg. frozen stir-fry veggies
1 tbsp. chicken broth or water
hot cooked rice
1 tbsp. sesame seeds, toasted, optional

Slice pork across grain into 1/8" strips. Marinate in mixture of vinegar, soy sauce, sesame oil, garlic and ginger for 10 minutes. Heat vegetable oil in nonstick pan until hot. Add marinaged pork and stir-fry for 3-5 minutes, until pork is no longer pink. Add vegetables and chicken broth. Stir mixture, cover and steam until veggies are crisp-tender. Serve over hot, cooked rice and garnish with sesame seeds.

[morgans4]

I wonder if your husband means German Potato Salad. ???

"This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around."
Ingredients:
4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar 1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste

Directions:
1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

[rosebud3]

morgans4, I will try this recipe today and see. Then I'll let you know. Thanks

[morgans4]

This sounds good. The secret to making anything really tender is that long, low, slow cooking process.

GOULASH AND POTATO DUMPLINGS

My great grandmother used to make this in her Restaurant in Germany.
..it was more beef , onions and broth like...brown Soupy kind of thing, but it was spicy...the Hungarian Paprika was spicy...if you can't find Hungarian Paprika you could use red Pepper. Everyone loved that soup and you had to eat bread with it....my Dad worked with a Hungarian and he came and showed her how to make it.

Ingredients:

2 lbs round steak cut into 1/2 inch cubes (or small cut stew meat)
3T olive oil
1 onion chopped
1/2 tsp of minced Garlic
1 small red/green pepper chopped (can be omitted)
2 T flour
1 can mushrooms and broth(can be omitted)
1/2 Cup celery chopped
1 8oz can tomato sauce
1 T Worcestershire
1/2 tsp red Pepper
(if you don't like it spicy substitute with Paprika)
salt and pepper to taste
any other spices you would like to add...like garlic salt, onion Salt, dried parsley
Directions:

Brown meat in oil.

Add onion and garlic. Cook til golden.

Stir in flour slowly.
Add rest of the ingredients and mix well.

Turn into a greased 3 qt. casserole. Bake uncovered at 325º til meat is tender about 1 and 1/2 hours.



Kartoffel Knödel
Potato Dumplings
Ingredients:
6 medium potatoes, peeled, boiled, and cooled

1/2 Cup flour

1 1/2 Tsp. Salt

2 eggs

Directions:

1 .Grate the potatoes fine, or put them through a ricer.

2 . Add the eggs, flour, and salt, and mix well together.

3 . Roll this dough into 1-inch balls, and drop them into boiling water.

4 . Gently boil them for 10 minutes.

5 . Lift them out with a slotted spoon and put them into a warmed serving bowl; keep them warm while making crumb topping or gravy.

[girl]

My Favorite Is Shepperds Pie
One pound of Hambugar Cooked,Drained
One Can of Green Beans (reg. size)(drained)
One Can of Corn (reg size)(drained)
One 8oz can of tomato sauce
Salt and Pepper to season
Tablespoon of dryed onion
Five potatoes cooked and prepaired like mash potatoes

Set oven at 350*

In a 9x13 baking dish, put first six ingredients in pan and stir together, If too dry looking you can add another 4oz can of sauce.
Gently layer mash potatoes on top and bake in oven till top is light golden brown. You can decrese in half to feed two people. This will feed four easly. Serve bread and butter on side.

[morgans4]

PORK TENDERLOIN

Have you ever had those wonderful fried pork tenderloin sandwiches? I can tell you how to do that and it is just delicious.
Pork tenderloins come 2 to a package. They look big until you take them out and realize there are 2 skinny ones. Don't mistake tenderloin for pork loin. They aren't the same. My dad's family was from Kentucky and man, they knew how to fry. He taught me.
There is such a thing as "silver skin" on the outside. It cuts off and pulls off with a paper towel, pretty easily.
Cut those rolls of tenderloin so that you have "coins". I cut mine into about 3" long pieces. You can do them more or less. The more, the bigger. I like them to be bigger than the bun.
Then, turn the piece so that the cut side is up. Pound it good until it is really thin. I turn it over and pound and turn it over again and pound. I use the teeth side of the mallet. You want to sort of "push out" as you pound, so as they get flat they get big and the center doesn't just get thin. When it's almost see-thru, it's done. Do the next piece. If you have children or grandchildren, they love to do the pounding! When you get to the end, it's sort of tapered and hard to turn upward. If you cut it almost through, it will "open" or "butterfly" and be able to be pounded easier. After you get them all pounded, dip the thin pieces into a couple of beaten eggs, then into a pan of cracker crumbs that are nearly like flour but with a few larger pieces. I use my foor processor and give it a few pulses. It will take a full sleeve of crackers, at least. I really push the crackers on, turn, push crackers on, turn, push crackers on. You get the idea. I want them to be covered in crackers. Then set aside while you do the rest. Letting them sit forms a "glue" and holds the crackers in place.
Heat the oven to 200 degrees, and the skillet with enough oil to cover the bottom. If you use an electric skillet, set it for 350-375 degrees. You may have to add oil as you go. The crackers will absorb it. Salt and pepper on the first side. These will cook really quickly since they are so thin, about a minute or 2 only, per side. You only need to get them brown on the 1st side, then turn, salt & pepper the 2nd side, then take them out and put the cooked meat onto a sheet pan and slide it into the preheated 200 degree oven while you cook the next batch. (Don't crowd the pan. It tends to get cold and not brown very well.) That way you don't have to wonder if they are cooked through. I'm from the old school that doesn't eat pork that isn't fully cooked, although I don't think it has to be, these days.
Between batches you will definitely need to reoil the pan. I just use corn or canola oil.
When you have put the last of your pieces onto that sheet and into the oven, make the gravy. Remove any crackers that are there, if they've turned really dark. Some in the gravy is good. There won't be much oil in the pan now, (you need about a tablespoon of it) so add a little flour. You want equal parts, flour to oil. Stir and let it cook for 1 minute per tbsp. flour. If you like your gravy browner, cook it a little longer, but don't let it burn.
Add milk or water, or a mixture of the 2, 1 cup at a time. The first cup will cause it to clump up and look just awful!!! Add another cup. Keep stirring. You may need to use a whisk to keep out the lumps. As you add liquid, cup by cup, it will begin to look like gravy so don't give up on it. And remember that as it cools it thickens a bit, too, so don't stop when it's real thick.
Be sure to salt and pepper the gravy. It has no seasoning, even though you would think there would be.

When I make this, I usually serve this with buttered corn, mashed potatoes, green beans and hot rolls. The next day...the leftovers make wonderful sandwiches! Reheat in the oven and serve with vidalia onions, horseradish, mustard and mayo, lettuce and tomato!

You can also do this with boneless skinless chicken breasts, but I don't think I'd use the teeth side of the mallet. And you have chicken fried chicken!
Now, if I could ever find a piece of beef that I could get that tender I could make the best chicken fried steak. I know this isn't the best thing for a diet, but for once in awhile, it's great. We have it quite often for our family dinners. It fries up quickly. Make sure everything else is ready!

Let me know if you try it.
Joanne

[morgans4]

COCONUT SHRIMP AND PINA COLADA SAUCE

I use 10/15 peeled, deveined shrimp. (this means there are 10-15 shrimp per pound. It tells on the shrimp box or bag, the size/number. 10-15 are pretty big. They get as small as 60 per lb.) If they aren’t peeled and deveined, do that, leaving on the tail, then cut them not all the way through, but close, and spread open. This is called Butter-flying.)

Make a 60:40 mixture of panko breads crumbs and coconut. (more than half panko, less than half coconut.) Panko is Japanese bread crumbs. They stay crispy. Find them where you find other bread crumbs.

1 Egg, beaten (this is egg wash)

Bread the shrimp by dredging in flour, dip into an egg wash, then into the panko/coconut mix. Place the shrimp cut-side down, and spread the sides out flat. Scoop a little of the panko/coconut mixture over the shrimp, and gently press down with the heel of your hand. Once you get the hang of this, you can actually feel the shrimp pressing flat and spreading out. The end product is a round "medallion" of breaded shrimp with the tail sticking up, about the size of a half-dollar or bigger. Place the breaded shrimp on a sheet pan and freeze them, then bag them for later use.
When you're ready to cook, just deep-fry (375 degrees) them until crispy and golden brown.

This sauce is to die for with these shrimp, but just as the next recipe, this sauce is universal for chicken strips, pork, ham, etc.

PINA COLADA SAUCE
1/2 C. PINA COLADA DRINK MIXER
1/3 C. SOUR CREAM
1/3 C. CRUSHED PINEAPPLE, DRAINED

CHICKEN FINGERS WITH
ORANGE MARMALADE-HORSERADISH SAUCE

I cut my own chicken tenders from boneless, skinless breasts. Partially frozen are easiest to cut in to lengthwise strips.
Make a mixture of:

2 eggs
lots and lots of Frankd Red Hot Sauce

Use enough sauce to make the egg turn red. Stir together really good. This is not a spicy hot dish so don't worry about the amount of hot sauce. It will not be hot. I guarantee it.

Dip the chicken pieces into the egg and stir around to get them all coated well. Next, dip chicken pieces into flour or Panko crumbs. Set aside for 5 minutes of so, to keep the breading on the chicken.
I do this in my deep fryer with peanut oil, set at 375 degrees, but you can add the oil to your skillet and make sure you don't overcrowd, to keep your temperature up. In the meantime, set your oven to 200 degrees F.

When the oil has reached the right temp., put in some of the chicken. I usually do 5 or 6 pieces at a time in my fryer. Again, you don't want your temperature to drop too much, so don't overcrowd. Set your timer for 6 minutes. Remove at that point, put on a sheet pan and stick in your preheated oven to keep warm. They will continue to cook while you do your next batch. Panko are Japanese bread crumbs that are always crispy, regardless. So good for that crunch we like to hear.

For the sauce, mix together, 1/2 c. orange marmalade (I buy reduced sugar) and horseradish together. Serve with your chicken strips.
This sauce is also wonderful with fried shrimp, coconut shrimp, pork chops, ham, whatever.