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Alpine Apple Strudel
Alpine Green Beans
Alpine Onion Soup
Apple Sauerkraut
Assorted Sausage Supper
Austrian Cabbage Salad
Basic Bratwurst
Bavarian Bratwurst
Bavarian Green Beans
Bbq Sauerkraut
Beirocks
Belgian Waffles
Belgian Water Zui
Black Forest Cake
Bratapfel
Cabbage Strudel
Chicken with Juniper
Christmas Braid
Classic Beef Stroganoff
Cocktail Blini
Fondue Gruyere Suisse
Fresh Kielbasa
Fruit Kuchen
German Dumplings
German Horseradish Chops
Hamburg Bratwurst
Hungarian Dumplings
Hungarian Goulash
Hungarian Mustard Sauce
Hungarian Roast Pork
Kielbasa In Blankets
Lamb With Juniper
Lesco
Marzipan
Polska Kielbasa
Quantity Hungarian Goulash
Rabbit Marinade
Rabbit with Juniper
Smoked Fish Mousse
Smoky Kielbasa
Smooth Horseradish Sauce
Stuffed Cabbage
Swiss Bockwurst
Versteckte Wurst
Vienna Bacon Crumbles
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| 1 | cup flour |
| 1/4 | teaspoon salt |
| 2 | teaspoons corn oil |
| 1/2 | beaten egg |
| 1/4 | cup warm water |
| 1 | pound peeled, cored, and sliced apple |
| 1/4 | cup currants |
| 1/2 | cup seedless golden raisins |
| 1 | teaspoon ground cinnamon |
| 1/4 | cup unseasoned dry breadcrumbs |
| 2 | tablespoons melted unsalted butter |
| 1/4 | cup sifted powdered sugar |
SIFT FLOUR AND SALT TOGETHER INTO A MIXER BOWL
ADD OIL, EGG, AND ENOUGH WATER TO MAKE A FAIRLY LOOSE PASTE-MIX WELL
BEAT ON LOW SPEED FOR 2 MINUTES C
OVER AND ALLOW TO REST
COMBINE APPLES, CURRANTS, RAISINS, CINNAMON, AND HALF OF BREADCRUMBS-MIX WELL AND SET ASIDE
ROLLOUT DOUGH TO A THICKNESS OF 3/8-INCH
INVERT ONTO A FLOURED TOWEL AND ALLOW TO REST FOR 10-12 MINUTES
GENTLY PULL EDGES TO STRETCH VERY THIN, WITHOUT TEARING LIGHTLY COAT WITH MELTED BUTTER
SPRINKE WITH REMAINING BREADCRUMBS
SPREAD EVENLY WITH APPLE MIXTURE, LEAVING A 2-INCH BORDER ON ONE END
BEGINNING AT THE END OPPOSITE BORDER, ROLLUP INTO A LOG PLACE, SEAM SIDE DOWN, ONTO A PARCHMENT-LINED BAKING SHEET LIGHTLY SCORE TOP WITH PARALLEL DIAGONAL SLICES
BRUSH WITH MELTED BUTTER
BAKE @ 400 DEGREES FOR 20-25 MINUTES, UNTIL GOLDEN
LIGHTLY SPRINKLE WITH POWDERED SUGAR
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 262 - Calories from Fat 59
Percent Total Calories From: Fat 22%, Protein 6%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 28mg, Sodium 137mg, Total Carbohydrate 47g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 229 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 3 | pounds minced sliced bacon |
| 12 | cups minced scallions |
| 1/3 | cup small diced, seeded green bell pepper |
| 1 | cup small dice red onion |
| 2 | tablespoons very finely minced garlic |
| 12 | pounds green beans, trimmed |
| 1/3 | cup sugar |
| 3/4 | cup white wine |
| 1/3 | cup red wine vinegar |
| 1 | tablespoon red pepper flakes |
| 1/2 | teaspoon salt, to taste |
| 1/2 | tablespoon black pepper, to taste |
COOK BACON IN A SAUCEPOT, OVER A MEDIUM FLAME, UNTIL CRISP REMOVE BACON WITH A SLOTTED SPOON, SET ASIDE
ADD SCALLIONS, BELL PEPPERS, ONIONS, AND GARLIC
HEAT AND STIR FOR 5-6 MINUTES, UNTIL SOFTENED
ADD GREEN BEANS, SUGAR, WINE, AND VINEGAR
COVER AND SIMMER FOR 4-5 MINUTES
ADD RED PEPPER FLAKES AND RESERVED BACON
SEASON TO TASTE WITH SALT AND PEPPER
CONTINUE SIMMERING UNTIL TENDER
REOVE FROM HEAT AND TOSS TO MIX WELL
SPOON INTO A HEATED SERVING DISH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 212 - Calories from Fat 143
Percent Total Calories From: Fat 67%, Protein 9%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 6g, Cholesterol 18mg, Sodium 234mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 906 units, Vitamin C 29 units, Calcium 0 units, Iron 2 units
| 3 | cups melted unsalted butter |
| 9 | quarts sliced onions |
| 9 | cups sliced leeks, white part only |
| 2 | cups white wine |
| 9 | quarts unsalted beef stock |
| 6 | cups dark beer |
| 1 | tablespoon minced fresh thyme |
| 1 | tablespoon celery salt |
| 1 | teaspoon mustard seed |
| 1 | teaspoon salt, to taste |
| 1 | teaspoon black pepper, to taste |
| 3 | quarts croutons, as garnish |
HEAT BUTTER IN A STOCKPOT, OVER A MEDIUM-LOW FLAME
ADD ONIONS AND LEEKS
COVER WITH PARCHMENT, WEIGHT DOWN WITH A PLATE, AND SWEAT FOR 20-30 MINUTES, UNTIL GOLDEN
REMOVE PLATE AND PARCHMENT, SET ASIDE
ADD WINE AND STIR TO DEGLAZE PAN
ADD STOCK AND BEER
BRING TO A BOIL
ADD THYME, CELERY SALT, MUSTARD SEEDS, SALT, AND PEPPER BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 1-1/2 TO 2 HOURS, STIRRING OFTEN
SEASON TO TASTE WITH ADDITIONAL SALT AND PEPPER
LADLE INTO A TUREEN OR INDIVIDUAL SOUP BOWLS
GARNISH WITH CROUTONS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 247 - Calories from Fat 128
Percent Total Calories From: Fat 52%, Protein 9%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 30mg, Sodium 847mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 435 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units
| 1 | pound finely minced sliced bacon |
| 5 | cups minced onions |
| 3 | cups minced celery |
| 3 | cups minced carrots |
| 7 | quarts sauerkraut, rinsed and drained |
| 7 | cups peeled, cored, and diced apples |
| 3 | cups white wine |
| 3 | cups beer |
| 3 | cups unsalted chicken stock |
| 1 | tablespoon juniper berry |
| 3 | whole bay leaves |
| 1 | tablespoon thyme |
HEAT BACON IN A LARGE SAUTE PAN, OVER A MEDIUM FLAME, UNTIL CRISP
REMOVE WITH A SLOTTED SPOON, SET ASIDE
ADD ONIONS, CELERY, AND CARROTS
HEAT AND STIR FOR 5-6 MINUTES
ADD RESERVED BACON AND REMAINING INGREDIENTS
BRING TO A BOIL, COVER, AND SIMMER FOR 30 MINUTES, STIRRING OFTEN
BAKE, COVERED, @ 325 DEGREES FOR 4-5 HOURS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 118 - Calories from Fat 50
Percent Total Calories From: Fat 43%, Protein 8%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 6mg, Sodium 1038mg, Total Carbohydrate 11g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 1911 units, Vitamin C 24 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons lard |
| 1 | cup minced onion |
| 1 | tablespoon minced garlic |
| 2 | cups sliced carrots |
| 1 | quart drained sauerkraut |
| 2 | cups apple cider |
| 1/2 | cup dry white wine |
| 1/4 | teaspoon pepper |
| 3 | tablespoons minced parsley |
| 2 | whole bay leaves |
| 1 | pound mild sausage link, cooked and drained |
| 1 | pound cooked Polish sausage |
| 1/2 | pound lil' smoky smoked sausage |
| 2 | pounds canned small white potatoes, drained |
| 1 | cup peeled, cored, and minced apple |
HEAT LARD IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS, GARLIC, AND CARROTS
HEAT AND STIR FOR 5 MINUTES
ADD SAUERKRAUT, APPLE CIDER, WINE , PEPPER, PARSLEY, AND BAY LEAVES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES REMOVE AND DISCARD BAY LEAVES
ARRANGE SAUSAGES AND POTATOES IN A LARGE CASSEROLE
TOP WITH MINCED APPLES
POUR SAUERKRAUT MIXTURE OVER ALL
BAKE, COVERED, @ 350 DEGREES FOR 1 HOUR
ARRANGE ONTO A HEATED SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 773 - Calories from Fat 459
Percent Total Calories From: Fat 59%, Protein 13%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 18g, Cholesterol 96mg, Sodium 2116mg, Total Carbohydrate 52g, Dietary Fiber 3g, Sugars 0g, Protein 24g, Vitamin A 7904 units, Vitamin C 41 units, Calcium 0 units, Iron 7 units
| 4 1/2 | quarts finely shredded green cabbage |
| 4 1/2 | quarts finely shredded red cabbage |
| 3/4 | cup finely grated radish |
| 7 | cups peeled, cored, small dice apples |
| 9 | tablespoons apple cider vinegar |
| 2 | tablespoons sugar |
| 3/4 | teaspoon ground cinnamon |
| 3 | cups bottled Catalina dressing |
| 1 | cup white wine |
| 1 | tablespoon black pepper |
COMBINE CABBAGES WITH RADISHES-TOSS TO MIX WELL
ADD APPLES-TOSS TO MIX WELL
COMBINE VINEGAR, SUGAR, AND CINNAMON-MIX WELL
POUR OVER CABBAGE MIXTURE-TOSS TO MIX WELL
COMBINE FRENCH DRESSING, WINE, AND PEPPER-MIX WELL
POUR OVER CABBAGE MIXTURE-TOSS TO MIX WELL
COVER AND CHILL FOR 2-8 HOURS, TOSSING TO MIX OFTEN
GARNISH WITH SHREDDED CARROTS OR RAISINS AS DESIRED
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 92 - Calories from Fat 52
Percent Total Calories From: Fat 56%, Protein 3%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 8mg, Sodium 195mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 60 units, Vitamin C 28 units, Calcium 0 units, Iron 0 units
| medium sausage casings | |
| 1 | pound large dice boneless lean pork |
| 1 | pound large dice boneless veal |
| 1/2 | pound large dice, chilled back pork fat |
| 1/4 | teaspoon ground allspice |
| 1/2 | teaspoon caraway seeds |
| 1/2 | teaspoon marjoram |
| 1 | teaspoon freshly ground white pepper |
| 1 | teaspoon salt |
PREPARE CASINGS FOR STUFFING
GRIND THE PORK, VEAL, AND PORK FAT SEPARATELY, WITH THE SMALL DIAMETER DISC
COMBINE WELL AND PASS THROUGH THE GRINDER AGAIN
ADD THE REMAINING INGREDIENTS-MIX WELL
STUFF LOOSELY INTO THE SAUSAGE CASINGS
TWIST OR TIE OFF INTO 4-5 INCH LINKS
PAN FRY, SIMMER, BRAISE, OR GRILL AS DESIRED
SERVE HOT, WARM, CHILLED, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 271 - Calories from Fat 206
Percent Total Calories From: Fat 76%, Protein 24%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 9g, Cholesterol 70mg, Sodium 245mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 5 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 3 | pounds ground pork, about 35% fat |
| 2 | teaspoons salt |
| 2 | beaten eggs |
| 1/4 | teaspoon ground marjoram |
| 1/4 | teaspoon coriander seeds |
| 1/4 | teaspoon freshly grated nutmeg |
| 1 | teaspoon parsley flakes |
| 1 | teaspoon white pepper |
| 1/4 | teaspoon soy sauce |
| 1/2 | teaspoon very finely grated lemon zest |
| 3/4 | cup milk |
| prepared medium sausage casings |
COMBINE ALL INGREDIENTS (EXCEPT CASINGS)-MIX WELL
STUFF LOOSELY INTO SAUSAGE CASINGS
TIE OFF INTO 4-5 INCH LINKS
CHILL OR FREEZE TO STORE
PREPARE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 196 - Calories from Fat 85
Percent Total Calories From: Fat 44%, Protein 54%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 109mg, Sodium 492mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 90 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 18 | ounces frozen green beans, thawed |
| 1/4 | pound minced sliced bacon |
| 1/3 | cup finely minced onion |
| 4 | ounces beer |
| 2 | tablespoons sugar |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon white pepper |
COMBINE BEANS AND A SMALL AMOUNT OF WATER IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, COVER, AND STEAM UNTIL TENDER AND HEATED THROUGH
REMOVE FROM HEAT, DRAIN WELL
COMBINE BACON AND ONIONS IN A SKILLET, OVER A MODERATE FLAME HEAT AND STIR FOR 5-10 MINUTES, UNTIL LIGHTLY BROWNED
ADD BEER AND SUGAR-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
HEAT TO A BOIL
REMOVE FROM HEAT AND POUR OVER BEANS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 115 - Calories from Fat 74
Percent Total Calories From: Fat 65%, Protein 7%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 10mg, Sodium 338mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 223 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 1/4 | pound finely minced sliced bacon |
| 1/2 | cup thinly sliced onion |
| 1/2 | cup light brown sugar |
| 2 | cups undrained, chopped tomatoes |
| 1/4 | cup Worcestershire sauce |
| 2 | tablespoons |
| 1 | teaspoon ground cumin |
| 2 | quarts sauerkraut, drained |
BROWN BACON IN A SAUCEPOT, OVER A MODERATE FLAME
ADD ONIONS, HEAT AND STIR FOR 6-8 MINUTES, UNTIL LIGHTLY BROWNED
ADD BROWN SUGAR AND TOMATOES
REDUCE HEAT AND SIMMER FOR 10 MINUTES
ADD REMAINING INGREDIENTS-MIX WELL
COVER AND BAKE @ 350 DEGREES FOR 60 MINUTES
REMOVE FROM OVEN
SPOON INTO A HEATED SERVING DISH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 243 - Calories from Fat 108
Percent Total Calories From: Fat 44%, Protein 9%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 13mg, Sodium 2270mg, Total Carbohydrate 28g, Dietary Fiber 4g, Sugars 0g, Protein 5g, Vitamin A 1133 units, Vitamin C 68 units, Calcium 0 units, Iron 6 units
| 1 | pound ground round |
| 4 | cups finely shredded cabbage |
| 1 | cup minced onion |
| 1/4 | cup water |
| 1 | teaspoon salt |
| 1/2 | teaspoon caraway seeds |
| 1/8 | teaspoon pepper |
| 1 | package active dry yeast |
| 1 | cup warm (105-110 deg) water |
| 2 | tablespoons sugar |
| 2 | tablespoons olive oil |
| 1 | teaspoon salt |
| 1 | beaten egg |
| 4 to 3 | cups flour |
| 1/4 | cup melted unsalted butter |
HEAT A SKILLET OVER A MODERATE FLAME
ADD BEEF AND SAUTE FOR 8-10 MINUTES, UNTIL BROWNED
ADD CABBAGE, ONIONS, WATER, SALT, CARAWAY SEEDS, AND PEPPER-MIX WELL
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15 MINUTES
REMOVE FROM HEAT AND SET ASIDE
COMBINE SUGAR, YEAST, AND WATER
LET STAND FOR 5 MINUTES
STIR IN OIL, SALT, EGG, AND ONE-FOURTH THE FLOUR
BEAT UNTIL SMOOTH
BEAT IN ENOUGH FLOUR TO MAKE A SOFT DOUGH
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD FOR 5 MINUTES
PLACE INTO A GREASED BOWL, TURN TO COAT WELL, COVER, AND LET RISE FOR 60 MINUTES
PUNCH DOWN AND ROLLOUT TO A 16x16-INCH SQUARE
CUT INTO 4x4-INCH SQUARES
PLACE 1/4 CUP FILLING ONTO EACH SQUARE
FOLD DIAGONALLY OVER FILLING AND PINCH TO SEAL
PLACE ONTO A PARCHMENT-LINED COOKIE SHEET
BAKE @ 375 DEGREES FOR 20-25 MINUTES
BRUSH WITH MELTED BUTTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 931 - Calories from Fat 458
Percent Total Calories From: Fat 49%, Protein 14%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 21g, Cholesterol 181mg, Sodium 1286mg, Total Carbohydrate 86g, Dietary Fiber 1g, Sugars 0g, Protein 32g, Vitamin A 603 units, Vitamin C 36 units, Calcium 0 units, Iron 4 units
| 1 | cup flour |
| 1/8 | teaspoon salt |
| 12 | ounces beer |
| 1/4 | cup oil |
| 1 | beaten egg |
| 1 | tablespoon finely grated lemon zest |
| 1/2 | teaspoon strained fresh lemon juice |
| 1/2 | teaspoon vanilla |
| 2 | cups strawberry preserves |
| 2 | cups whipped cream |
| 2 | tablespoons superfine sugar |
COMBINE ALL INGREDIENTS IN A MIXER BOWL
PROCESS JUST UNTIL BLENDED AND SMOOTH
COVER AND CHILL FOR 4-48 HOURS
SPOON A THIN LAYER INTO A WAFFLE IRON
LOWER TOP AND COOK UNTIL LIGHTLY BROWNED
REMOVE FROM IRON, SEPARATE INTO SECTIONS, AND SET ASIDE REPEAT WITH REMAINING BATTER
TOP WITH STRAWBERRY PRESERVES AND WHIPPED CREAM
SPRINKLE WITH SUGAR
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 808 - Calories from Fat 198
Percent Total Calories From: Fat 25%, Protein 3%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 5g, Cholesterol 76mg, Sodium 151mg, Total Carbohydrate 140g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 369 units, Vitamin C 25 units, Calcium 0 units, Iron 2 units
| 6 to 4 | cups mashed potatoes |
| 3 to 2 | tablespoons melted unsalted butter |
| 1 | quart fish stock |
| 1 | pound large dice sole fillet |
| 1 | pound large dice salmon fillet |
| 1 | cup sauteed minced leek |
| 1/2 | cup minced parsley |
| 1 | teaspoon salt, to taste |
| 1 | teaspoon freshly ground white pepper, to taste |
| 2 | cups Hollandaise sauce, heated |
COMBINE POTATOES AND BUTTER-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER, SET ASIDE
HEAT STOCK IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD SOLE AND SALMON, SIMMER FOR 3-4 MINUTES, AND DRAIN WELL REMOVE FISH TO A HEATED SERVING PLATTER
GARNISH WITH LEEKS AND PARSLEY
PIPE SEASONED POTATOES AS A BORDER AROUND FISH
PLACE UNDER A BROILER UNTIL TOPS OF POTATOES ARE LIGHTLY BROWNED
LADLE A SMALL AMOUNT OF HOLLANDAISE SAUCE OVER FISH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 595 - Calories from Fat 324
Percent Total Calories From: Fat 54%, Protein 22%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 19g, Cholesterol 149mg, Sodium 1363mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 0g, Protein 33g, Vitamin A 1692 units, Vitamin C 17 units, Calcium 0 units, Iron 4 units
| 5 | tablespoons room temperature unsalted butter |
| 1/4 | cup vegetable shortening |
| 1 1/4 | cups granulated sugar |
| 4 | eggs |
| 2 | ounces unsweetened chocolate |
| 1 | cup buttermilk |
| 2 | cups sifted cake flour |
| 1/2 | teaspoon baking powder |
| 2 | cups whipped cream |
| 1/4 | cup superfine sugar |
| 3/4 | cup pitted sour cherry |
| 1/2 | cup sugar |
| 1/4 | cup kirsch |
| 3 | ounces grated semisweet chocolate |
COMBINE BUTTER, SHORTENING, GRANULATED SUGAR, AND EGGS IN A MIXER BOWL
BEAT UNTIL WELL FLUFFY AND WELL BLENDED
MELT UNSWEETENED CHOCOLATE IN A BOWL, SET OVER HOT WATER ALLOW TO COOL ALMOST TO ROOM TEMPERATURE
GRADUALLY BEAT INTO THE BATTER MIXTURE
SIFT TOGETHER THE FLOUR AND BAKING POWDER
FOLD A SMALL AMOUNT INTO THE BATTER MIXTURE
MOISTEN WITH A SMALL AMOUNT OF BUTTERMILK
REPEAT WITH REMAINING FLOUR MIXTURE AND BUTTERMILK
DIVIDE BETWEEN TWO BUTTERED AND FLOURED CAKE PANS
BAKE @ 375 DEGREES FOR 35 MINUTES
REMOVE FROM OVEN AND TURNOUT ONTO A RACK TO COOL MEANWHILE POACH THE CHERRIES IN 1 CUP OF BOILING WATER SIMMER FOR 3-4 MINUTES, UNTIL TENDER
ADD 1/2 CUP SUGAR, HEAT AND STIR FOR 3-4 MINUTES
REMOVE FROM HEAT, ALLOW TO COOL, AND DRAIN WELL
DIVIDE EACH CAKE INTO 2 LAYERS
COVER EACH BOTTOM LAYER WITH 2-INCHES OF WHIPPED CREAM DIVIDE CHERRIES BETWEEN THESE TWO LAYERS
COVER CHERRIES WITH THE TOP LAYERS
SPRINKLE WITH KIRSCH
ASSEMBLE AND FROST THE CAKE WITH THE REMAINING WHIPPED CREAM
GARNISH WITH GRATED CHOCOLATE
ALLOW TO STAND 4-24 HOURS BEFORE SERVIN
Nutrition Facts
Amount Per Serving:
Calories 624 - Calories from Fat 249
Percent Total Calories From: Fat 40%, Protein 5%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 13g, Cholesterol 138mg, Sodium 108mg, Total Carbohydrate 85g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 613 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units
| 1/2 | cup dry white wine |
| 4 | whole cored tart apples |
| 4 | tablespoons orange marmalade |
| 4 | teaspoons orange liqueur |
| 4 | teaspoons minced seedless raisins |
| 1 | teaspoon sugar |
| 1 | teaspoon ground cinnamon |
| 2 | teaspoons unsalted butter |
PLACE APPLES INTO A BUTTERED CASSEROLE
POUR IN WINE
SPOON MARMALADE INTO CORE OF APPLES
SPRINKLE WITH ORANGE LIQUOR
TOP WITH MINCED RAISINS
DUST WITH SUGAR AND CINNAMON
DOT WITH BUTTER
BAKE @ 400 DEGREES FOR 20-30 MINUTES
REMOVE FROM OVEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 251 - Calories from Fat 24
Percent Total Calories From: Fat 10%, Protein 1%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 5mg, Total Carbohydrate 49g, Dietary Fiber 2g, Sugars 0g, Protein 1g, Vitamin A 182 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 3 | tablespoons rendered bacon fat |
| 3 | cups finely shredded cabbage |
| 1 | cup finely minced onion |
| 1 | teaspoon caraway seeds |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon pepper |
| 3 | sheets frozen filo dough, thawed |
| 3 | tablespoons melted unsalted butter |
| 1 | tablespoon unseasoned dry breadcrumbs |
| 1 | beaten egg yolk |
HEAT BACON FAT IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND CABBAGE
HEAT AND STIR FOR 4-5 MINUTES, UNTIL LIMP
SEASON TO TASTE WITH SALT AND PEPPER, SET ASIDE
PLACE A SHEET OF FILO DOUGH ONTO A WORKSURFACE
BRUSH WITH BUTTER AND SPRINKLE WITH BREADCRUMBS
TOP WITH ANOTHER SHEET
BRUSH WITH BUTTER AND SPRINKLE WITH BREADCRUMBS
TOP WITH REMAINING SHEET OF FILO
BRUSH WITH BUTTER AND SPRINKLE WITH BREADCRUMBS
FOR QUANTITY SERVICE, MAKE ADDITIONAL STACKS OF THREE SHEETS
SPOON FILLING ONTO 1 EDGE OF DOUGH IN A 3-INCH STRIP, LEAVING 1-1/2 INCHES ON EACH END
ROLLUP AS FOR A JELLY ROLL
PLACE, SEAM-SIDE DOWN, ONTO A SHEET OF PARCHMENT
PLACE ONTO A BAKING SHEET
TURN ENDS UNDER TO SEAL
CUT DIAGONAL SLITS IN TOP
BRUSH WITH BEATEN EGG YOLK
BAKE @ 375 DEGREES FOR 25 MINUTES
REMOVE FROM OVEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 177 - Calories from Fat 124
Percent Total Calories From: Fat 70%, Protein 3%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 7g, Cholesterol 56mg, Sodium 171mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 315 units, Vitamin C 18 units, Calcium 0 units, Iron 0 units
| 6 | whole crushed juniper berries |
| 1/2 | teaspoon salt |
| 16 | each chicken thighs |
| 1 | cup minced onion |
| 2 | tablespoons flour |
| 1/4 | pound minced sliced bacon |
| 1/4 | cup red wine |
| 1 | cup sour cream |
| 1/4 | teaspoon salt, to taste |
| 1/4 | teaspoon pepper, to taste |
COMBINE BERRIES AND SALT, CRUSH TO A PASTE
RUB INTO THE SKIN OF THE MEAT
COVER AND CHILL FOR 48 TO 96 HOURS
DREDGE MEAT IN FLOUR, PAT WITH YOUR HANDS TO REMOVE EXECSS HEAT A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE BACON, HEAT AND STIR FOR 2 MINUTES
ADD THE ONIONS, HEAT AND STIR FOR 2 MINUTES
ADD THE MEAT, HEAT AND STIR TO BROWN ON ALL SIDES
SPRINKLE WITH WINE OR WATER
REDUCE HEAT, COVER, AND SIMMER FOR 45 MINUTES, UNTIL TENDER, ADDING ADDITIONAL LIQUID AS NEEDED
REMOVE MEAT WITH A SLOTTED SPOON TO A HEATED SERVING PLATTER
POUR OFF EXCESS FAT FROM THE SKILLET
STRAIN THE PAN DRIPPINGS AND COMBINE WITH SOUR CREAM, OVER A MEDIUM FLAME
SEASON TO TASTE WITH SALT AND PEPPER
POUR OVER THE MEAT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 321 - Calories from Fat 179
Percent Total Calories From: Fat 56%, Protein 37%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 7g, Cholesterol 136mg, Sodium 456mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 225 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units
| 5 | cups flour |
| 2 | packages active dry yeast |
| 1 | cup milk |
| 2/3 | cup brown sugar |
| 1/3 | cup unsalted butter |
| 1 | teaspoon salt |
| 2 | eggs |
| 1 | egg white |
| 1 | teaspoon crushed anise seed |
| 1 | teaspoon grated lemon zest |
| 1 | cup seedless raisins |
| 1 | beaten egg yolk |
| 1/4 | cup sliced blanched almonds |
COMBINE YEAST AND 2-1/2 CUPS FLOUR IN A MIXER BOWL-MIX WELL COMBINE MILK, BROWN SUGAR, BUTTER, AND SALT IN A SAUCEPAN, OVER A LOW FLAME
HEAT TO 120 DEGREES, REMOVE FROM HEAT
STIR INTO FLOUR MIXTURE
ADD EGGS, EGG WHITE, ANISE SEEDS, AND LEMON ZEST
BEAT ON LOW SPEED FOR 30 SECONDS
BEAT ON HIGH SPEED FOR 3 MINUTES
STIR IN AS MUCH FLOUR AS YOU CAN BY HAND
ADD RAISINS AND TURNOUT ONTO A VERY LIGHTLY FLOURED BOARD KNEAD FOR 6-8 MINUTES BY HAND, UNTIL SMOOTH AND ELASTIC SHAPE INTO A BALL
PLACE INTO A GREASED BOWL AND TURN ONCE
COVER AND ALLOW TO RISE FOR 60-90 MINUTES, UNTIL DOUBLED PUNCH DOWN, DIVIDE IN HALF, AND ALLOW TO REST FOR 10 MINUTES SET ONE HALF ASIDE
DIVIDE THE REMAINING PIECE IN HALF
CUT ONE HALF IN THIRDS
ROLL EACH THIRD INTO AN 18-INCH ROPE
LOOSELY BRAID AND PLACE ONTO A GREASED COOKIE SHEET
DIVIDE THE OTHER HALF INTO FOURTHS
ROLL THREE INTO 14-INCH ROPES
BRAID LOOSELY AND PLACE ON TOP OF THE 18-INCH BRAID
CUT THE REMAINING FOURTH INTO THREE PIECES
ROLL INTO 12-INCH ROPES
BRAID LOOSELY AND PLACE ON TOP OF THE 14-INCH BRAID
TUCK ENDS UNDER
REPEAT WITH THE OTHER HALF OF DOUGH
COVER AND LET RISE FOR 30-45 MINUTES
BRUSH WITH EGG YOLKS AND SPRINKLE WITH ALMONDS
BAKE @ 350 DEGREES FOR 25-30 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 354 - Calories from Fat 83
Percent Total Calories From: Fat 23%, Protein 10%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 69mg, Sodium 228mg, Total Carbohydrate 59g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 298 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 2 | pounds beef sirloin steak |
| 1/4 | cup unsalted butter |
| 1/2 | tablespoon minced onion |
| 3 1/2 | cups sliced mushrooms |
| 1/4 | teaspoon kosher salt |
| 1/8 | teaspoon freshly grated nutmeg |
| 1/4 | teaspoon freshly ground black pepper |
| 1 | cup sour cream |
PLACE BEEF ONTO A SHEET OF PLASTIC WRAP
SPRINKLE WITH A FEW DROPS OF WATER AND COVER WITH ANOTHER SHEET OF PLASTIC WRAP
GENTLY BUT FIRMLY POUND TO A THICKNESS OF 1/4-INCH
REMOVE PLASTIC AND CUT INTO 1-INCH WIDE STRIPS
HEAT HALF THE BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD THE ONIONS, HEAT AND STIR FOR 8-10 MINUTES, UNTIL TENDER AND COLORED SLIGHTLY
ADD THE BEEF, HEAT AND STIR FOR 5 MINUTES, UNTIL BROWNED
REMOVE FROM HEAT AND SET ASIDE
HEAT REMAINING BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD THE MUSHROOMS, HEAT AND STIR UNTIL THE MUSHROOMS GIVE UP THEIR MOISTURE AND MOST OF IT HAS EVAPORATED
SEASON WITH SALT, NUTMEG, AND BLACK PEPPER
REMOVE FROM HEAT
COMBINE BEEF MIXTURE, MUSHROOMS, AND SOUR CREAM-MIX WELL
SERVE HOT, WITH BUTTERED NOODLE
Nutrition Facts
Amount Per Serving:
Calories 832 - Calories from Fat 631
Percent Total Calories From: Fat 76%, Protein 21%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 70g, Saturated Fat 31g, Cholesterol 211mg, Sodium 293mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 45g, Vitamin A 704 units, Vitamin C 3 units, Calcium 0 units, Iron 6 units
| 2 | cups milk |
| 1 | package active dry yeast |
| 2 | tablespoons sugar |
| 1 | cup buckwheat flour |
| 3 | egg yolks |
| 3 | egg whites |
| 1/3 | cup room temperature unsalted butter |
| 1 | cup flour |
| 3/4 | teaspoon salt |
SCALD MILK IN A SAUCEPAN, COOL SLIGHTLY (TO 105-110 DEGREES) DISSOLVE YEAST IN MILK AND LET STAND FOR 5-10 MINUTES
ADD SUGAR AND BUCKWHEAT FLOUR AND BEAT WELL
PLACE IN AN OILED BOWL AND TURN TO COAT EVENLY
COVER WITH A DAMP TOWEL, PUT IN A WARM PLACE, AND ALLOW TO RISE FOR 2 HOURS, UNTIL DOUBLED
ADD EGGG YOLKS, BUTTER, FLOUR, AND SALT-BEAT WELL
COVER AND ALLOW TO RISE ANOTHER 2 HOURS
WHIP WHITES STIFF BUT MOIST
FOLD WHITES INTO BATTER
DROP SPOONSFUL OF BATTER ONTO GREASED GRIDDLE
BROWN ON BOTH SIDES
GARNISH AS DESIRED
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 173 - Calories from Fat 73
Percent Total Calories From: Fat 42%, Protein 13%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 71mg, Sodium 184mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 322 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | cups very finely shredded Swiss cheese |
| 2 | cups very finely shredded Gruyere cheese |
| 3 | tablespoons flour |
| 1/2 | teaspoon dry mustard |
| 1/8 | teaspoon garlic powder |
| 3/4 | cup dry white wine |
| 1/2 | teaspoon Worcestershire sauce |
| 2 | pounds cutup blanched or raw vegetables |
| 2 | pounds 3/4-inch dice croutons |
COMBINE SWISS, GRUYERE, FLOUR, MUSTARD, AND GARLIC POWDER-TOSS TO MIX WELL
COMBINE WINE, WORCESTERSHIRE, AND 1/4 CUP WATER IN A CASSEROLE
PLACE INTO THE MICROWAVE AND COOK ON HIGH FOR 90 SECONDS ADD CHEESE MIXTURE AND MICROWAVE ON 50% FOR 7-9 MINUTES, UNTIL CHEESE HAS MELTED, STIRRING EVERY 2 MINUTES
SPOON INTO A FONDUE POT OR SERVE IN A HEATED BOWL
ARRANGE FRESH VEGETABLES AND BREAD CUBES AS DIPPERS
HAVE PLENTY OF SKEWERS OR FONDUE FORKS AVAILABLE
SERVE HOT, REHEATING AS NECESSAR
Nutrition Facts
Amount Per Serving:
Calories 710 - Calories from Fat 347
Percent Total Calories From: Fat 49%, Protein 21%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 19g, Cholesterol 88mg, Sodium 935mg, Total Carbohydrate 50g, Dietary Fiber 1g, Sugars 0g, Protein 37g, Vitamin A 5790 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| medium sausage casings | |
| 3 | pounds large dice lean boneless pork |
| 1 | pound large dice lean boneless beef chuck |
| 1/2 | pound large dice boneless veal |
| 1/2 | pound medium dice back pork fat |
| 2 | teaspoons salt, to taste |
| 1 | tablespoon coarsely ground black pepper |
| 2 | teaspoons ground marjoram |
| 2 | teaspoons ground savory |
| 1/2 | teaspoon ground allspice |
| 1/4 | cup very finely minced garlic |
| 2 | tablespoons sweet paprika |
PREPARE THE CASINGS FOR STUFFING
COMBINE THE PORK, BEEF, VEAL, AND PORK FAT
COVER AND CHILL FOR AT LEAST 60 MINUTES
GRIND TOGETHER THROUGH A COARSE PLATE
ADD THE REMAINING INGREDIENTS-MIX WELL
LOOSELY STUFF INTO THE PREPARED CASINGS
TWIST OR TIE OFF INTO 18-INCH LINKS
HANG IN THE REFRIGERATOR FOR 24 HOURS
ROAST OR GRILL AS DESIRED
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 256 - Calories from Fat 165
Percent Total Calories From: Fat 65%, Protein 33%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 7g, Cholesterol 79mg, Sodium 307mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 427 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 2 | cups flour |
| 2 | teaspoons baking powder |
| 1/4 | cup sugar |
| 1/2 | cup unsalted butter |
| 1 | beaten egg |
| 3/4 | cup milk |
| 2 | cups sliced fruits |
| 1 | teaspoon ground cinnamon |
COMBINE FLOUR, BAKING POWDER, AND THREE-FOURTHS THE SUGAR IN A MIXER BOWL
CUT IN BUTTER UNTIL MIXTURE RESEMBLES A COARSE MEAL
ADD EGGS AND MILK-MIX WELL
SPOON INTO A BAKING PAN
SPREAD TO AN EVEN LAYER
TOP WITH FRUIT
SPRINKLE WITH CINNAMON AND REMAINING SUGAR
BAKE @ 350 DEGREES FOR 45 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 260 - Calories from Fat 107
Percent Total Calories From: Fat 41%, Protein 7%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 54mg, Sodium 97mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 455 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 3 | beaten eggs |
| 1 | teaspoon salt |
| 1/2 | cup water |
| 3 | cups flour |
| 1 | tablespoon baking powder |
COMBINE EGGS, SALT, AND WATER IN A MIXER BOWL-MIX WELL
ADD FLOUR AND BAKING POWDER
BEAT UNTIL WELL BLENDED
DROP BY TABLESPOONSFUL INTO SIMMERING BROTH
COVER AND SIMMER GENTLY FOR 15-16 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 195 - Calories from Fat 21
Percent Total Calories From: Fat 11%, Protein 15%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 80mg, Sodium 449mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 119 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 50 | each pork loin chops |
| 2 | tablespoons salt |
| 2 | tablespoons black pepper |
| 1/3 | cup apple cider vinegar |
| 3 | cups prepared horseradish |
| 2 | tablespoons Dijon mustard |
| 1 | cup melted unsalted butter |
| 1 | cup olive oil |
| 6 | cups unsalted beef broth |
| 6 | cups dry white wine |
| 3 | whole bay leaves |
| 1 | cup sour cream |
| 6 | beaten egg yolks |
SEASON CHOPS WITH SALT AND PEPPER
COMBINE VINEGAR, HORSERADISH, AND DIJON MUSTARD-MIX WELL SPREAD EVENLY OVER CHOPS TO COAT WELL
COVER AND CHILL FOR 4-24 HOURS
HEAT BUTTER AND OIL IN A LARGE SKILLET OR SAUTE PAN, OVER A MODERATE FLAME
ADD CHOPS AND BROWN LIGHTLY ON BOTH SIDES, DRAIN WELL
ADD BEEF BROTH, WINE, AND BAY LEAVES
BRING JUST TO A BOIL, COVER, REDUCE HEAT, AND SIMMER FOR 30-35 MINUTES, UNTIL JUST TENDER
REMOVE AND DISCARD BAY LEAVES
REMOVE CHOPS TO A HEATED SERVING PLATTER
COMBINE SOUR CREAM AND EGG YOLKS-MIX WELL
STIR INTO SAUCE MIXTURE
HEAT AND STIR JUST TO A SIMMER, WITHOUT BOILING
REMOVE FROM HEAT, POUR OVER CHOPS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 269 - Calories from Fat 151
Percent Total Calories From: Fat 56%, Protein 34%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 98mg, Sodium 473mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 213 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | pound coarsely ground pork |
| 1 | pound coarsely ground veal |
| 2 | teaspoons ground celery seed |
| 2 | teaspoons ground caraway seeds |
| 1 | tablespoon whole powdered milk |
| 1 | beaten egg |
| 2 | teaspoons onion powder |
| 1/4 | teaspoon grated lemon zest |
| 1 | tablespoon parsley flakes |
| 3 | tablespoons water |
| 1 | tablespoon salt |
| 1 | tablespoon freshly ground white pepper |
| prepared medium sausage casings |
COMBINE INGREDIENTS (except casings)-MIX WELL
ALLOW TO REST FOR 1 HOUR-MIX WELL
RUN COLD WATER THROUGH CASINGS AND SOAK FOR 2 HOURS
DRAIN AND RETURN TO COLD WATER
BLOW THROUGH ONE END, DISCARDING ANY SECTIONS WITH HOLES
DRAIN WELL AND PAT DRY WITH A COTTON TOWEL
FIT SAUSAGE TUBE ONTO A MEAT GRINDER
SLIDE CASINGS ONTO TUBE, TIE END OF CASING LOOSELY
FILL CASINGS, TIE INTO 5-INCH LINKS
CHILL OR FREEZE TO STORE
PREPARE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 194 - Calories from Fat 84
Percent Total Calories From: Fat 43%, Protein 52%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 111mg, Sodium 979mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 102 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 2 | beaten eggs |
| 1/3 | cup flour |
| 1/4 | teaspoon salt |
COMBINE INGREDIENTS-MIX WELL
DROP MIXTURE, 1/4 TEASPOON AT A TIME, INTO SIMMERING STOCK
SIMMER FOR 3 MINUTES
REMOVE WITH A SLOTTED SPOON
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 73 - Calories from Fat 23
Percent Total Calories From: Fat 32%, Protein 23%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 106mg, Sodium 179mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 159 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 7 | pounds boneless veal |
| 2/3 | cup beef suet, or lard |
| 6 | cups minced onions |
| 5 | tablespoons Hungarian paprika |
| 1 | tablespoon minced garlic |
| 1/2 | teaspoon caraway seeds |
| 1 | cup tomato concasse |
| 10 | cups veal based white stock |
| 12 | each potatoes, medium dice |
| 1 | teaspoon salt, to taste |
CUT MEAT INTO 1-INCH CUBES
HEAT OIL IN A DUTCH OVEN OR BRAIZER, OVER A MODERATE FLAME ADD THE MEAT AND BROWN LIGHTLY ON ALL SIDES
ADD THE ONIONS, HEAT AND STIR UNTIL MOST OF THE MOISTURE HAS EVAPORATED
STIR IN PAPRIKA, GARLIC, AND CARAWAY
ADD THE TOMATOES AND STOCK
BAKE, COVERED, @ 325 DEGREES FOR 60 MINUTES
ADD THE POTATOES AND CONTINUE TO BAKE UNTIL POTATOES ARE TENDER
STRAIN AND REDUCE THE SAUCE TO THICKEN AS NECESSARY
SERVE HOT, WITH NOODLES OR SPAETZL
Nutrition Facts
Amount Per Serving:
Calories 325 - Calories from Fat 91
Percent Total Calories From: Fat 28%, Protein 37%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g, Cholesterol 110mg, Sodium 241mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 881 units, Vitamin C 20 units, Calcium 0 units, Iron 3 units
| 1 | cup German mustard |
| 1/3 | cup distilled white vinegar |
| 1/4 | teaspoon white pepper |
| 1/4 | teaspoon salt |
| 1/3 | cup cornstarch |
| 1/4 | cup white wine |
COMBINE HALF THE MUSTARD, VINEGAR, WHITE PEPPER, AND SALT WITH 4 CUPS WATER IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND STIR FOR 1 MINUTE
COMBINE CORNSTARCH WITH 1 CUP WATER-MIX WELL
STIR INTO SAUCEPAN, REDUCE HEAT, AND STIR UNTIL THICKENED AND SMOOTH
REMOVE FROM HEAT AND ALLOW TO COOL FOR 10-15 MINUTES, STIRRING OFTEN
STIR IN REMAINING MUSTARD AND WINE
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 14 - Calories from Fat 4
Percent Total Calories From: Fat 30%, Protein 13%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 117mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | tablespoon rendered bacon fat |
| 5 | pounds boneless pork loin roast |
| 2 | cups thinly sliced carrots |
| 1 | cup thinly sliced parsnip |
| 2 | each thinly sliced green bell peppers |
| 2 | cups minced tomatoes |
| 1 | cup red wine |
| 1 | tablespoon Hungarian paprika |
| 2 | tablespoons strained fresh lemon juice |
| 1 | whole bay leaf |
| 6 | each bruised juniper berries |
| 1 | teaspoon salt, to taste |
| 2 | teaspoons pepper, to taste |
HEAT THE BACON FAT IN A BRAIZER OR DUTCH OVEN, OVER A MODERATE FLAME
ADD THE PORK AND BROWN WELL ON ALL SIDES
REMOVE FROM HEAT AND ADD THE REMAINING INGREDIENTS
ROAST, COVERED, @ 350 DEGREES FOR 3 HOURS, UNTIL TENDER REMOVE PORK TO REST ON A CARVING BOARD
STRAIN THE LIQUID, PRESSING THE JUICES FROM THE VEGETABLES SLICE THE PORK THINLY AND POUR THE JUS OVER ALL
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 588 - Calories from Fat 302
Percent Total Calories From: Fat 51%, Protein 38%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 12g, Cholesterol 183mg, Sodium 502mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 56g, Vitamin A 8693 units, Vitamin C 38 units, Calcium 0 units, Iron 4 units
| 1/4 | cup melted unsalted butter |
| 1 | teaspoon German mustard |
| 1 | package refrigerated flaky crescent roll dough |
| 1 | pound Polish kielbasa |
COMBINE BUTTER AND MUSTARD-MIX WELL
SEPARATE DOUGH INTO EQUAL PORTIONS
BRUSH EACH PORTION WITH MUSTARD MIXTURE
CUT SAUSAGE INTO EQUAL PORTIONS
PLACE ONTO PIECES OF DOUGH
ROLLUP, STARTING AT WIDE END
PLACE ONTO AN UNGREASED COOKIE SHEET
BRUSH WITH MUSTARD MIXTURE
BAKE @ 350 DEGREES FOR 15 MINUTES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT, WITH ADDITIONAL MUSTARD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 118 - Calories from Fat 96
Percent Total Calories From: Fat 82%, Protein 13%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 5g, Cholesterol 27mg, Sodium 319mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 109 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units
| 6 | whole bruised juniper berries |
| 1/2 | teaspoon salt |
| 2 | pounds large dice boneless lamb |
| 1 | cup minced onion |
| 2 | tablespoons flour |
| 1/4 | pound minced sliced bacon |
| 1/4 | red wine |
| 1 | cup sour cream |
| 1/4 | teaspoon salt, to taste |
| 1/2 | teaspoon pepper, to taste |
COMBINE BERRIES AND SALT, CRUSH TO A PASTE
RUB INTO THE SKIN OF THE MEAT
COVER AND CHILL FOR 48 TO 96 HOURS
DREDGE MEAT IN FLOUR, PAT WITH YOUR HANDS TO REMOVE EXECSS HEAT A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE BACON, HEAT AND STIR FOR 2 MINUTES
ADD THE ONIONS, HEAT AND STIR FOR 2 MINUTES
ADD THE MEAT, HEAT AND STIR TO BROWN ON ALL SIDES
SPRINKLE WITH WINE
REDUCE HEAT, COVER, AND SIMMER FOR 45 MINUTES, UNTIL TENDER
ADDING ADDITIONAL LIQUID AS NEEDED
REMOVE MEAT WITH A SLOTTED SPOON TO A HEATED SERVING PLATTER
POUR OFF EXCESS FAT FROM THE SKILLET
STRAIN THE PAN DRIPPINGS
COMBINE PAN DRIPPINGS WITH SOUR CREAM, OVER A MEDIUM FLAME SEASON TO TASTE WITH SALT AND PEPPER
POUR OVER THE MEAT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 451 - Calories from Fat 344
Percent Total Calories From: Fat 76%, Protein 19%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 16g, Cholesterol 102mg, Sodium 406mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 135 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 1/3 | cup lard |
| 2 | cups minced onions |
| 3 | pounds thinly sliced green bell peppers |
| 6 | cups tomato concasse |
| 3 | tablespoons Hungarian paprika |
| 1/4 | teaspoon salt, to taste |
| 1/2 | teaspoon sugar, to taste |
HEAT THE LARD IN A SKILLET, OVER A MEDIUM-LOW FLAME
ADD THE ONIONS, HEAT AND STIR FOR 8-10 MINUTES TO SOFTEN WITHOUT BROWNING
ADD THE PEPPERS, HEAT AND STIR FOR 10 MINUTES
ADD THE TOMATOES AND PAPRIKA-STIR TO MIX LIGHTLY
COVER AND SIMMER FOR 20 MINUTES, UNTIL PEPPERS ARE TENDER SEASON TO TASTE WITH SALT AND SUGAR
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 99 - Calories from Fat 47
Percent Total Calories From: Fat 48%, Protein 7%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 4mg, Sodium 46mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1743 units, Vitamin C 96 units, Calcium 0 units, Iron 1 units
| 1 | cup slivered blanched almonds |
| 3 | cups sifted powdered sugar |
| 2 | tablespoons water |
| 1/2 | teaspoon almond extract |
| 1 | tablespoon slightly beaten egg white |
| food coloring |
PROCESS ALMONDS IN A FOOD PROCESSOR OR BLENDER, UNTIL FINELY GROUND
COMBINE ALMONDS, ONE-THIRD THE POWDERED SUGAR, WATER, AND ALMOND EXTRACT IN A MIXER BOWL
BEAT ON LOW SPEED, UNTIL MIXTURE FORMS A BALL
BEAT IN REMAINING POWDERED SUGAR
ADD EGG WHITES, STIR TO A CONSISTENCY OF CLAY
DIVIDE AND MIX IN FOOD COLORING AS DESIRED
DUST MINT MOLDS WITH POWDERED SUGAR
PACK TIGHTLY INTO MOLDS
COVER AND STORE AT ROOM TEMPERATURE
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 147 - Calories from Fat 43
Percent Total Calories From: Fat 29%, Protein 5%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | teaspoons salt |
| 2 | teaspoons ground marjoram |
| 1 | teaspoon ground sage |
| 1 | teaspoon black pepper |
| 1/2 | teaspoon ground thyme |
| 1/2 | teaspoon freshly grated nutmeg |
| 1 | pound 20% fat ground pork |
| 3/4 | pound 40% fat ground beef |
| 1 | cup very finely minced onion |
| 1 | tablespoon very finely ground garlic |
| 1 | teaspoon prepared mustard |
| 3/4 | cup water |
| prepared medium sausage casings |
COMBINE ALL INGREDIENTS (except casings)-MIX WELL
STUFF LOOSELY INTO CASINGS
TIE OFF INTO 5-INCH LINKS
CHILL OR FREEZE TO STORE
PREPARE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 186 - Calories from Fat 112
Percent Total Calories From: Fat 60%, Protein 35%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 58mg, Sodium 530mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 19 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1 | cup olive oil |
| 6 | quarts sliced onions |
| 6 | cups sliced celery |
| 18 | pounds boneless beef, cut to 1-inch dice |
| 1 | cup flour |
| 12 | cups unsalted beef stock |
| 6 | cups red wine |
| water | |
| 1/3 | cup salt |
| 1 | tablespoon ground black pepper |
| 3 | whole bay leaves |
| 3/4 | cup Hungarian paprika |
HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND CELERY
HEAT AND STIR FOR 3-4 MINUTES, UNTIL TENDER
ADD BEEF, HEAT AND STIR TO BROWN ON ALL SIDES
ADD FLOUR AND STIR UNTIL WELL BLENDED
ADD BEEF STOCK, WINE, AND WATER TO COVER
SEASON WITH SALT, PEPPER, AND BAY LEAVES
BRING TO A BOIL, REDUCE HEAT
ADD PAPRIKA AND SIMMER FOR 30-45 MINUTES, OR UNTIL TENDER REMOVE AND DISCARD BAY LEAVES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 417 - Calories from Fat 214
Percent Total Calories From: Fat 51%, Protein 34%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 8g, Cholesterol 103mg, Sodium 1040mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 36g, Vitamin A 1031 units, Vitamin C 7 units, Calcium 0 units, Iron 4 units
| 1 | cup white wine |
| 1 | cup thinly sliced onion |
| 1/4 | cup olive oil |
| 1/2 | teaspoon crumbled rosemary |
| 6 | whole crushed juniper berries |
| 1/4 | teaspoon black pepper |
| 1/8 | teaspoon ground cloves |
| 1/8 | teaspoon cayenne |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
USE AS A MARINADE FOR RABBI
Nutrition Facts
Amount Per Serving:
Calories 90 - Calories from Fat 61
Percent Total Calories From: Fat 68%, Protein 1%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 14 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 6 | whole crushed juniper berries |
| 1/2 | teaspoon salt |
| 2 | pounds cutup rabbits |
| 1 | cup minced onion |
| 2 | tablespoons flour |
| 1/4 | pound minced sliced bacon |
| 1/4 | cup red wine |
| 1 | cup sour cream |
| 1/4 | teaspoon salt, to taste |
| 1/2 | teaspoon pepper, to taste |
COMBINE BERRIES AND SALT, CRUSH TO A PASTE
RUB INTO THE SKIN OF THE MEAT
COVER AND CHILL FOR 48 TO 96 HOURS
DREDGE MEAT IN FLOUR, PAT WITH YOUR HANDS TO REMOVE EXECSS HEAT A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE BACON, HEAT AND STIR FOR 2 MINUTES
ADD THE ONIONS, HEAT AND STIR FOR 2 MINUTES
ADD THE RABBIT, HEAT AND STIR TO BROWN ON ALL SIDES
SPRINKLE WITH WINE
REDUCE HEAT, COVER, AND SIMMER FOR 45 MINUTES, UNTIL TENDER, ADDING ADDITIONAL LIQUID AS NEEDED
REMOVE RABBIT WITH A SLOTTED SPOON, TO A HEATED SERVING PLATTER
POUR OFF EXCESS FAT FROM THE SKILLET
STRAIN THE PAN DRIPPINGS
COMBINE PAN DRIPPINGS WITH SOUR CREAM, OVER A MEDIUM FLAME SEASON TO TASTE WITH SALT AND PEPPER
POUR OVER THE RABBIT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 312 - Calories from Fat 187
Percent Total Calories From: Fat 60%, Protein 33%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 7g, Cholesterol 86mg, Sodium 384mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 135 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units
| 3/4 | cup room temperature unsalted butter |
| 1/4 | cup minced shallot |
| 1 | pound good quality boned smoked whitefish |
| 1/2 | cup sour cream |
| 1/2 | cup cream cheese |
| 3 | tablespoons strained fresh lemon juice |
| 2 | tablespoons vodka |
| 1/2 | cup cream, whipped to soft peaks |
| 1/4 | teaspoon salt, to taste |
| 1/8 | teaspoon cayenne, to taste |
HEAT ONE-THIRD THE BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME, UNTIL FOAMY
ADD SHALLOTS AND SAUTE FOR 3 MINUTES, UNTIL SOFTENED
ADD FISH AND MIX WELL
REMOVE FROM HEAT
COMBINE FISH MIXTURE, SOUR CREAM, CREAM CHEESE, AND REMAINING BUTTER IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
ADD LEMON JUICE AND VODKA
PROCESS UNTIL WELL BLENDED
SEASON TO TASTE
PROCESS TO MIX
PACK INTO A PLASTIC WRAPPED MOLD
CHILL UNTIL FIRM
UNMOLD ON A PLATTER
ALLOW TO WARM SLIGHTLY BEFORE SERVIN
Nutrition Facts
Amount Per Serving:
Calories 278 - Calories from Fat 213
Percent Total Calories From: Fat 77%, Protein 18%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 14g, Cholesterol 80mg, Sodium 567mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 1445 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units
| 2 | pounds ground pork |
| 1/2 | teaspoon ground allspice |
| 1/4 | cup finely ground black pepper |
| 1/2 | cup minced garlic |
| 1 | teaspoon salt |
| 1/2 | teaspoon liquid smoke |
| 1/2 | cup water |
| medium sausage casings |
COMBINE PORK, ALLSPICE, PEPPER, GARLIC, SALT, AND LIQUID SMOKE-MIX WELL
ADD WATER SLOWLY AND MIX WELL
RUN COLD WATER THROUGH CASINGS AND SOAK FOR 2 HOURS, DRAIN RETURN TO COLD WATER
BLOW THROUGH ONE END, DISCARDING ANY SECTIONS WITH HOLES
DRAIN WELL AND PAT DRY WITH A COTTON TOWEL
FIT SAUSAGE TUBE ONTO A MEAT GRINDER
SLIDE CASINGS ONTO TUBE, TIE OFF END OF CASING
LOOSELY FILL CASINGS, TIE INTO 18-INCH LINKS
HANG IN REFRIGERATOR FOR 24 HOURS
PREPARE AS DESIRED
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 856 - Calories from Fat 300
Percent Total Calories From: Fat 35%, Protein 50%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 11g, Cholesterol 286mg, Sodium 1493mg, Total Carbohydrate 33g, Dietary Fiber 3g, Sugars 0g, Protein 106g, Vitamin A 59 units, Vitamin C 27 units, Calcium 0 units, Iron 9 units
| 1/2 | cup boiling water |
| 3/4 | cup grated fresh horseradish |
| 3 | tablespoons unsalted butter |
| 2 | tablespoons flour |
| 1/2 | cup heated white stock |
| 1/2 | cup heated milk |
| 1 | teaspoon sugar |
| 1 | teaspoon salt |
| 2 | tablespoons distilled white vinegar |
| 1/4 | teaspoon white pepper |
| 1/2 | cup sour cream |
COMBINE THE HOT WATER AND HORSERADISH
ALLOW TO STAND FOR 5-10 MINUTES
DRAIN WELL AND SET ASIDE
HEAT THE BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN THE FLOUR, HEAT AND STIR UNTIL BUBBLY
STIR IN HEATED STOCK AND MILK
HEAT AND STIR UNTIL THICKENED SLIGHTLY
ADD SUGAR AND SALT
HEAT AND STIR OVER A LOW FLAME FOR 5 MINUTES
ADD HORSERADISH, VINEGAR, AND PEPPER
SIMMER FOR 10-12 MINUTES
REMOVE FROM HEAT
STIR IN SOUR CREAM
SERVE IMMEDIATEL
Nutrition Facts
Amount Per Serving:
Calories 93 - Calories from Fat 72
Percent Total Calories From: Fat 78%, Protein 6%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 19mg, Sodium 312mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 249 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 12 | large cabbage leaves |
| 8 | slices bacon |
| 1 | cup minced onion |
| 3/4 | pound ground round |
| 2 | cups cooked rice |
| 1/8 | teaspoon paprika |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 16 | ounces sauerkraut, drained |
| 8 | ounces tomato sauce |
| 4 | ounces undiluted condensed tomato soup |
| 2 | teaspoons sugar |
BLANCH CABBAGE LEAVES IN BOILING WATER FOR 5 MINUTES, DRAIN SAUTE 4 STRIPS OF BACON WITH ONIONS UNTIL CRISP, DRAIN
ADD BEEF, RICE, PAPRIKA, SALT, AND PEPPER-MIX WELL
PLACE 2 TABLESPOONS FILLING ONTO EACH LEAF
ROLLUP, FOLD IN ENDS, AND SECURE WITH A TOOTHPICK
PLACE SAUERKRAUT INTO A CASSEROLE
PLACE ROLLS ON TOP OF SAUERKRAUT
COMBINE TOMATO SAUCE AND SOUP-MIX WELL
POUR OVER CABBAGE ROLLS
SPRINKLE WITH SUGAR
BAKE, COVERED, @ 325 DEGREES FOR 30 MINUTES
BAKE, UNCOVERED, @ 325 DEGREES FOR 30 MINUTES
REMOVE FROM OVEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 998 - Calories from Fat 330
Percent Total Calories From: Fat 33%, Protein 15%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 13g, Cholesterol 69mg, Sodium 1647mg, Total Carbohydrate 129g, Dietary Fiber 16g, Sugars 0g, Protein 38g, Vitamin A 2807 units, Vitamin C 894 units, Calcium 0 units, Iron 14 units
| medium sausage casings | |
| 1 | pound large dice boneless veal |
| 1/4 | pound large dice, chilled back pork fat |
| 1/4 | cup very finely minced onion |
| 1 | cup milk |
| 1 | egg |
| 3/4 | teaspoon ground cloves |
| 1/2 | teaspoon freshly ground white pepper |
| 2 | teaspoons finely minced flat-leaf parsley |
| 1/2 | teaspoon salt |
SOAK THE CASINGS WELL IN SEVERAL CHANGES OF WATER
CHECK FOR LEAKS AND RINSE INSIDE OF CASINGS
ALLOW TO DRY SLIGHTLY
CHILL THE VEAL AND PORK FAT THOROUGHLY
USING THE SMALL GRINDER DISC, GRIND THE VEAL AND PORK FAT SEPARATELY
ADD THE ONIONS, MILK, EGGS, CLOVES, PEPPER, AND SALT-MIX WELL PASS THROUGH THE GRINDER AGAIN
STUFF LOOSELY INTO THE CASINGS
TWIST OFF INTO 3-4 INCH LINKS
PRICK WITH A SKEWER TO ALLOW AIR TO ESCAPE
SIMMER FOR 30 MINUTES OR REFRIGERATE FOR UP TO 2 DAY
Nutrition Facts
Amount Per Serving:
Calories 220 - Calories from Fat 158
Percent Total Calories From: Fat 72%, Protein 24%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 7g, Cholesterol 91mg, Sodium 219mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 96 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | pound spicy sausage link |
| 2 | tablespoons oil |
| 1 | pound drained sauerkraut |
| 2 | each thinly sliced onions |
| 1/2 | teaspoon caraway seeds |
| 4 | cups cooked mashed potatoes |
CUT THE SAUSAGE INTO 1/2-INCH PIECES
HEAT A LARGE SKILLET, OVER A MEDIUM FLAME
ADD SAUSAGE, HEAT AND STIR UNTIL WELL BROWNED AND THOROUGHLY COOKED
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD SAUERKRAUT, ONIONS, AND CARAWAY SEED
HEAT AND STIR FOR 8-10 MINUTES, UNTIL ONIONS HAVE SOFTENED ARRANGE SAUSAGE AND SAUERKRAUT MIXTURE BY LAYERS IN A BAKING DISH
TOP WITH MASHED POTATOES TO COVER
BAKE @ 350 DEGREES FOR 15-20 MINUTES, UNTIL TOPS OF POTATOES HAVE BROWNED
REMOVE FROM OVEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 745 - Calories from Fat 444
Percent Total Calories From: Fat 60%, Protein 12%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 16g, Cholesterol 75mg, Sodium 2479mg, Total Carbohydrate 54g, Dietary Fiber 3g, Sugars 0g, Protein 22g, Vitamin A 61 units, Vitamin C 37 units, Calcium 0 units, Iron 5 units
| 1/2 | pound minced sliced bacon |
| 1 | cup minced onion |
| 1 | egg yolk |
| 1 | egg white |
| 2 | tablespoons water |
| 2 | cups flour |
| 1 | teaspoon baking powder |
| 1 | tablespoon milk |
| caraway seeds, as garnish | |
| parmesan cheese, as garnish |
HEAT A SKILLET, OVER A MODERATE FLAME
ADD BACON AND SAUTE FOR 5 MINUTES
ADD ONIONS AND SAUTE UNTIL BACON IS CRISP
REMOVE FROM HEAT
COMBINE EGG WHITE AND WATER-BEAT TO MIX WELL
COMBINE BAKING POWDER AND FLOUR IN A LARGE BOWL
ADD BACON MIXTURE AND EGG WHITE MIXTURE TO FLOUR MIXTURE STIR WITH A FORK TO MIX WELL
FORM INTO A BALL, AND ROLL INTO A LOG
WRAP IN PLASTIC AND CHILL FOR 60-90 MINUTES
UNWRAP AND SLICE INTO EQUAL PORTIONS
PLACE ONTO AN UNGREASED BAKING SHEET
COMBINE MILK AND EGG YOLK-BEAT TO MIX WELL
BRUSH ONTO TOPS OF DOUGH SLICES
GARNISH WITH GRATED PARMESAN OR CARAWAY SEEDS
BAKE @ 375 DEGREES FOR 15-18 MINUTES
REMOVE FROM OVEN
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 49 - Calories from Fat 27
Percent Total Calories From: Fat 55%, Protein 10%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 8mg, Sodium 50mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 9 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units