June 6 June 13 June 20 June 27
Live Broadcast From Farmers Daughters' Market
SAUERKRAUT BALLS 6-6-09 top of page
8 oz. pork sausage, finely crumbled
1/4 cup onion, finely chopped
1 14 oz. can sauerkraut, very well
drained and finely chopped
2 tbsps. dry bread crumbs
1 3 oz. pkg. cream cheese, softened
2 tbsps. fresh parsley, chopped
1 tsp. dry mustard
1/4 tsp. garlic salt
1/8 tsp. pepper
1/4 cup flour
2 eggs, well beaten
1/4 cup milk
3/4 cup dry bread crumbs
oil for deep frying
Cook sausage and onions, drain. Add sauerkraut and 2 tbsps. breadcrumbs. Combine cream cheese, parsley, dry mustard, garlic salt and pepper. Stir into sauerkraut mixture. Chill. Shape into 3/4 inch balls. Coat with flour. Combine eggs and milk. Roll balls in egg mixture, then in remaining bread crumbs. Allow meatballs to come to room temperature. Fry in deep fat at 375°. Serve plain or with spicy mustard sauce or curry dip. Can be fried and frozen and reheated in the oven at 350°.
KAESE SPAETZLE (German Macaroni and Cheese) 6-6-09
1 1/2 cups all-purpose flour
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/8 teaspoon pepper
3 eggs
3/8 cup 2% milk
3 tablespoons butter
1 onion, sliced
1 1/2 cups shredded Emmentaler
cheese
Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes. Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese. Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.
MAULTASCHEN (German Ravioli) 6-6-09
Cook some beef the day before to get beef broth. Shred beef and add 6 eggs, breadcrumbs, salt and pepper, onions. Mix together. Make a ravioli noodle dough and put mixture inside and drop it into boiling broth.
RIBBLE SOUP (requested, didn't give, found one at this site http://www.familycookbookproject.com) 6-6-09
2 large potatoes sliced thin
1/2 cup margarine
6 eggs
one scoop of flour for each egg
(about 4 cups)
salt and pepper
1/2 cup celery and onion to flavor
Peel and slice potatoes in thin pieces (If you choose to use onion and celery add to potatoes). Cover with about a quart of water, add salt and pepper to mixture and 1/2 cup margarine and bring to boil. When mixture begins to boil turn heat down to medium. While this mixture cooks, make ribbles. In a small bowl, mix flour, salt and pepper and eggs. The mixture should crumble. If it's too moist, add flour until the mixtures crumbles into pieces. Add to the potato mixture by taking a handful and crumble as you stir it into the potato mixture. Turn down to simmer. Mixture will thicken as it cooks.
Live Broadcast From Farmers Daughters' Market 6-13-09 top of page
OATMEAL BARS (Noel Alexander's Grandma Fran) 6-13-09
1 cup brown sugar
1/2 cup sugar
1 cup softened butter
4 cups quick oatmeal
1 cup peanut butter
1 8 oz. pkg. chocolate chips
Preheat oven to 350°. Mix the first four ingredients. Press in an ungreased 11x15" pan. Bake 15 minutes. Let cool. Melt peanut butter and chocolate chips in a double boiler and mix. Spread over cooled bars. Cut into squares.
PLUM SOUP 6-13-09
2 quarts canned purple plums
egg dumplings
Boil the plum juice and drop the dumplings in and cook until done.
LEMON LUSH (5-30-09) 6-13-09
Preheat oven to 350°.
Crust:
1 cup flour
1 stick melted butter
1/2 cup chopped walnuts
Mix together and press into a 9x13" pan. Bake at 350° for 20 minutes until light brown.
Filling:
1 cup cool whip
1 8 oz. pkg. cream cheese, softened
1 cup powdered sugar
Beat together until smooth. Spread on cooled crust.
Topping:
2 small pkgs. instant lemon pudding
mix
3 cups cold milk
Mix pudding with milk. Spread on top of filling. Chill. Cut into squares and serve with a dollop of cool whip.
DILL POTATOES 6-13-09
Cut up potatoes. Boil until they're not quite done. Drain and dry. Put butter in skillet and add potatoes. Brown them and sprinkle with fresh dill.
STUFFED TOMATOES (oct67pg2) 6-13-09
½ pound hamburger
½ pound pork sausage
1 ear of corn, cut off cob
1 cup fresh bread crumbs
1 egg
¼ cup chopped celery
minced onion to taste
salt and pepper to taste
Mix mixture together until it stays together, using a small amount of milk if necessary to bind it together. Scoop out tomatoes, being careful not to break through the outer circle of meat of the tomato. Stuff with mixture and bake at 350° for one hour.
JELLO POP CORN BALLS (jan69pg1) 6-13-09
Bring 1 cup sugar, 1 cup white syrup and 1 package Jello to boil. Pop 1 cup corn. Pour boiled mixture over popped corn.
ANISE COOKIES (KLUTCHENS 3-28-09) 6-13-09
1 cup shortening, part butter
1 cup sugar
1/2 cup brown sugar
1/2 sugar
1 egg
2 tbsps. sorghum
1/2 cup sweet cream
3 1/2 cups flour
1/2 tsp. baking powder
3 tbsps. ground anise seeds
Mix well and chill. Shape in small rolls about the thickness of a finger. Chill again. Lay out on the table on a towel and cut them into 1/2 inch cuts. Bake 7-10 minutes at 350°.
Live Broadcast From Farmers Daughters' Market 6-20-09 top of page
TRICIA NIXON CASSEROLE (AKA "Grandma Fran's Casserole) (1-3-09) 6-20-09
1 pkg. frozen broccoli (not spears;
they are too big)
2 cups cooked and cubed chicken
1 can Cream of Mushroom soup
1/2 cup mayonnaise
1/2 tsp. lemon juice
1/2 tsp. curry powder
1/2 cup shredded cheddar cheese
1/2 cup bread cubes mixed with
1 tsp. - 1 tbsp. butter*
Cook the broccoli and place in the
bottom of a casserole dish. Cover with the cooked and cubed chicken.
Mix the soup, mayo, lemon juice and curry together. Pour that
over the things in dish.
Top with cheese. In a small skillet melt the butter and add bread
cubes. *It is suggested that you double or triple the amount of bread
cubes/butter!
Put the buttered bread cubes on
top of cheese and bake at 350° for 30 to 40 minutes.
PICKLED HEART 6-20-09
While field dressing the animal,
cut the heart away from its connecting arteries and veins.
Set the heart aside in a clean
place to drain and cool while you are finishing the field dressing job.
Carry a clean ziplock bag to transport
the heart in your pack.
Once home or back at camp, rinse
the heart in fresh cool water, poking your finger into the ventricles to
help remove any blood clots.
Soak overnight in a cool place
with enough water to cover plus a handful of salt.
Rinse again, and place whole in
a pan of cool, salted water, over medium heat and boil until done: this
takes about a half hour (once the water begins to boil) with a small antelope
or deer heart, and about one & one-half hours with a large elk heart.
Remove from heat and allow to cool.
After cooling, cut the heart into
three or four pieces by inserting the knife lengthwise into the chambers.
Carefully trim away all fat and surface blood vessels, cut and peel away
the outer layer (epicardium) and the inner layers of the chambers ("heart
strings" or tendineae).
Slice the trimmed pieces into strips
approximately 1/4 inch thick.
Place in a clean jar, add about
a tablespoon of pickling spice, cover with vinegar, fit the lid and store
in the refrigerator.
The pickled heart slices are ready
to eat in about five days.
I have tried different vinegars, and like red wine vinegar the best. Vary the recipe with other spices: dill, hot peppers, garlic cloves, and onion are all good additions to the pickling spice. Some people add sugar, but I care for sweet pickled heart about as much as I care for sweet pickles.
Serving suggestions: Bring the slices to potluck parties as an appetizer, arranged on a small platter with crackers and perhaps some pickles and/or peppers such as jalapenos. People -- many of whom do not especially like "game" or venison -- seem to enjoy this treat. You might want to explain that "the heart is just another muscle" (and not an organ per se such as liver). The best serving suggestion of all? Eat the slices with fresh, buttered slices of Italian bread and wash down with a cold beer on a hot afternoon.
Pickled heart will keep at least one year. Enjoy!
CARAMEL BAR 6-20-09
Melt 64 caramels or 11 oz. pkg. caramel bits over low heat with a can of sweetened condensed milk.
2 cups flour
1 1/2 cups brown sugar
1 tsp. soda
1/2 tsp. salt
2 cups oatmeal
1 1/2 cups margarine
8 oz. pkg. chocolate chips
1/2 cup pecans
Mix all dry ingredients except pecans and chocolate chips. Add melted margarine. Press 3/4 mixture into large greased cookie sheet. Bake 10 minutes at 350°. Pour caramel mixture over the top. Sprinkle chocolate chips and pecans on top of the caramels. Sprinkle on the remaining 1/4 of the dry mixture over the top. Bake 10 more minutes at 350°.
PEAS AND POTATOES (very vague) 6-20-09
2 tbsps. butter
2 tbsps. flour
Add 1/2 - 1 cup milk, preferably
Half n' Half
salt
pepper
tarragon
Cook potatoes and peas (al dente).
SUMMER STEAK AND ONION 6-20-09
Porterhouse steak rubbed with garlic,
pepper and salt and grill it
1 vidalia onion, baseball size,
cored halfway with a teaspoon, leaving a pocket and put a beef boullion
cube inside
fill the pocket with butter
Wrap in aluminum foil and grill.
Can open it near the end of baking and sprinkle with parmesan cheese and
serve with steak.
EASY GRILLED ZUCCHINI SQUASH 6-27-09 top of page
Zucchini squash, about half dollar
or smaller around. Cut it down the middle. Brush with olive oil, sprinkle
with garlic salt and put on the grill, cut side down for about
10 minutes. Turn it over and sprinkle
with kraft 3 cheese and grill another 5 minutes until tender. Goes well
with steak, chicken or pork chops.
HONEY BBQ PORK CHOPS 6-27-09
1/2 cup honey
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
2 tbsps. cider vinegar
1 tbsp. prepared mustard
1 tbsp. WOR sauce
2 drops tobasco sauce
6 pork chops, 3/4 inch thick
salt and pepper
Combine all but pork chops and salt and pepper in a 2 quart saucepan. Cook over high heat until mixture comes to a boil, then reduce heat to low. Simmer 30 minutes. Pour sauce into glass bowl, cover and refrigerate. Season pork chops with salt and pepper. Grill chops 4 inches from gray coals, turning and basting often with refrigerated marinade. Grill for an hour or until pork is no longer pink.
BACON BURGERS 6-27-09
Form a hardball size ball of hamburger, wrap a slice of bacon right around the middle. Press the top down to flatten so the bacon wraps around the outside of the burger and grill.
GRILLED BAKED APPLES 6-27-09
Core an apple but don't go all the way to the bottom. Wrap it in foil, fill the core with butter, sprinkle with cinnamon and sugar. Grill. Make sure it's soft before removing from the grill.
CARAMEL BAR (6-20-09) 6-27-09
Melt 64 caramels or 11 oz. pkg. caramel bits over low heat with a can of sweetened condensed milk.
2 cups flour
1 1/2 cups brown sugar
1 tsp. soda
1/2 tsp. salt
2 cups oatmeal
1 1/2 cups margarine
8 oz. pkg. chocolate chips
1/2 cup pecans
Mix all dry ingredients except pecans and chocolate chips. Add melted margarine. Press 3/4 mixture into large greased cookie sheet. Bake 10 minutes at 350°. Pour caramel mixture over the top. Sprinkle chocolate chips and pecans on top of the caramels. Sprinkle on the remaining 1/4 of the dry mixture over the top. Bake 10 more minutes at 350°.
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