gefullte nudelin
Gefullte Nudelin
4 eggs, divided
Milk
Salt
Flour
Pepper
1 pound ground beef
1/2 cup diced celery
2 tablespoons diced onion
1 cup dry bread crumbs
Beef broth
Combine 3 eggs, 1/2 cup milk, salt and enough flour to roll out well. Cut pieces of dough into 4-inch squares. Combine remaining ingredients except broth, adding enough milk to moisten. Place a heaping tablespoon of meat mixture in center of each square; pinch sides together. Cook in beef broth for 30 to 45 minutes.
I have a habit of comparing the phraseology of communiqus, one with another across the years, and noting a certain similarity of words, a certain similarity of optimism in the reports which followed the summit meetings and a certain similarity in the lack of practical results during the ensuing years. — Margaret Hilda Thatcher
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deutsches rostbraten
Deutsches Rostbraten (German Roast Beef)
1 (4 pound) boneless rump roast
Salt and pepper
1 (8 ounce) bottle Catalina French dressing
1/2 cup dry red wine
1 large onion, sliced
1 cup celery, diced
1 tablespoon instant parsley flakes
1 package brown gravy mix
Season meat with salt and pepper. Place in a deep bowl. Combine Catalina French Dressing with wine, onion, celery and parsley; pour over meat. Cover and refrigerate overnight, turning occasionally.
Preheat oven to 300 degrees F.
Drain meat and reserve marinade. Combine gravy mix and marinade; pour over meat. Cover and bake 2 1/2 hours or until meat is tender. Remove meat, skim off excess fat and thicken marinade for gravy.
This gravy is so good that you may not even have enough if you double the recipe. This recipe is perfect to bake while you are in church.
My toughest fight was with my first wife. — Muhammad Ali
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raspberry-blackberry linzertorte
Raspberry-Blackberry Linzertorte
Recipe and photo courtesy of the Oregon Raspberry & Blackberry Commission - used with permission.
This version of the classic dessert is enhanced by the use of raspberries and blackberries, as well as the unique process of piping on the traditional diamond-shaped pastry top.
Serves 10 to 12.
Filling
1 (10 ounce) package sweetened frozen raspberries,
thawed - do not drain - 1 (16.5 ounce) can raspberries
may be used - see directions below)
1 1/2 cups whole frozen Marion blackberries,
thawed - do not drain - 1 (16.5 ounce) can Marion
blackberries may be used - see directions below)
5 tablespoons granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon water
Pastry
1 1/2 cups all-purpose flour
1 cup finely ground hazelnuts
3/4 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon finely shredded orange peel
1 teaspoon baking powder
1 1/2 sticks butter (6 ounces), softened
1 egg
1 egg yolk
Filling: Mix all filling ingredients in saucepan and simmer for 5-6 minutes, stirring gently until thickened. Set aside to cool. (If canned berries are used, drain, reserving 3/4 cup juice, and omit the additional 1 Tablespoon water in recipe. Combine all filling ingredients in saucepan except berries, and heat until thickened. Add berries at this point and set aside to cool.)
Pastry: Preheat oven to 350 degrees F.
Mix all dry ingredients, lemon and orange peel together. Using pastry blender, cut in butter very finely until mixture has the consistency of coarse sand.
Beat egg and yolk together. Make well in center of dry ingredients, pouring in the beaten egg and blending with fork, until all dry ingredients are moistened - 2 to 3 minutes. (It will be very soft.)
COOK?S NOTE: The food processor method (i.e. cutting hard butter into flour mixture) is not recommended here, as it is essential to use softened butter to have a soft dough, in order to pipe through pastry tube.
Assembly: Press half the dough in the bottom of a 9-inch tart pan with removable bottom, or 9-inch springform pan. Spread filling over dough. Using a pastry tube fitted with a 3/8-inch plain or ridged tip, pipe diagonal lattice over filling. Pipe a continuous border of large dots around outer edge where lattice intersects. Bake at 350 degrees F for 35 to 40 minutes. Cool tart completely before attempting to unmold. Dust with powdered sugar.
We must protect the forests for our children, grandchildren and children yet to be born. We must protect the forests for those who can speak for themselves such as the birds, animals, fish and trees. — Qwatsinas
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round steak in spicy sour cream sauce
Round Steak in Spicy Sour Cream Sauce
1 (2 pound) top round, sliced 1/2 inch thick, cut into 4 pieces
1/2 teaspoon fresh ground pepper
6 whole black peppercorns
4 tablespoons flour
3 whole allspice
3 tablespoons butter
1/2 small bay leaf
1/2 cup finely chopped onions
1 whole clove
1 teaspoon paprika
2 cups water
1 cup sour cream
1 tablespoon Madeira
In a bowl combine 3 tablespoons of the flour with the pepper. Dip the pieces of beef in the flour one at a time. Shake off excess flour.
In a heavy skillet, melt 2 tablespoons of butter over high heat. Add the beef and brown on both sides. Transfer meat to a platter.
Add remaining butter to skillet and add onions. Cook until onions are soft and lightly browned. Add paprika, peppercorns, allspice, bay leaf and clove. Add the water and bring to a boil, scraping the brown sediment on the bottom of the skillet. Return the beef to the skillet, turn heat to low and cover tightly. Simmer for approximately 1 1/2 to 2 hours, basting meat occasionally.
When beef is tender, transfer to platter and keep warm. Strain the cooking liquids through a sieve into a bowl. Press hard on the onions with the back of a wooden spoon to get all the juice and flavor. Discard. If you have less then 2 cups of liquid in the bowl, add some beef broth. If you have more than 2 cups, boil briskly until reduced to 2 cups (this is important).
Return liquid to skillet, bring to a simmer over high heat then reduce to low. With a whisk, beat the remaining flour into the sour cream. Slowly whisk the sour cream into the simmering liquid a few tablespoons at a time. Cook, whisking constantly until the sauce is hot and slightly thickened. Do not let it boil as the sour cream will curdle. Return the beef to the skillet and baste with the sauce. Cook just long enough to thoroughly heat the meat. Stir in the Madeira and taste for seasoning.
Serves 4.
When there are two conflicting versions of the story, the wise course is to believe the one in which people appear at their worst. — H. Allen Smith
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trout in aspic
Trout in Aspic
6 cups water
Pinch of salt
6 black peppercorns
2 bay leaves
2 parsley stalks
1 small onion, diced
1 cup dry white wine
4 even-size rainbow trout, gutted and well washed
2 egg whites
2 level tablespoons powdered plain gelatine
Lemon slices (for garnish)
Capers (for garnish)
Sprigs of fresh dill (for garnish)
Combine water, vinegar, salt, peppercorns, bay leaves, parsley stalks, sliced onion and wine in a large kettle. Bring to a boil and allow to simmer for about 30 minutes. Cool slightly and add the fish. Cover and bring back to the simmering point. Allow the fish to cook gently for 5 minutes. Cool in the liquid, uncovered, until lukewarm.
Carefully remove the fish; drain and peel the skin off both sides while the fish is still slightly warm. Strain the liquid and reserve it. Carefully lift the fillets from both sides of the trout, taking care not to break them up. Make sure they are completely free of skin and bones and place them on individual plates, or onto one large serving plate that has a slight well in the center.
Pour reserved fish cooking liquid into a large, deep saucepan and ad egg whites. Place the pan over the heat and whisk by hand using a wire balloon whisk. Allow the mixture to come to the boil, whisking constantly. Egg whites should form a thick frothy crust on top. Stop whisking and allow the liquid and egg whites to boil up the sides of the pan. Remove from heat and allow to subside. Repeat the process twice more and then leave it to settle.
Line a colander with several thicknesses of paper towels or a clean tea towel. Place in a bowl and pour the fish cooking liquid and the egg white into the colander. Let drain slowly. Do not allow the egg white to fall into the clarified liquid. When all the liquid has drained through, remove about 1 cup and dissolve the gelatine in it. Heat again, very gently if necessary to dissolve the gelatine thoroughly. Return the gelatine to the remaining stock, place the bowl in a bowl of ice water to help thicken the gelatine.
Decorate the trout and the base of the dish with lemon slices, capers and fresh dill. When the aspic has become syrupy and slightly thickened, spoon carefully over the decoration to set it. place in the refrigerator until set.
The aspic may be reheated gently by placing the bowl in a pan of hot water. Do not stir the aspic too vigorously or bubbles will form. Chill again until almost set and cover the trout completely in a layer of aspic. Place in the refrigerator until completely set and serve cold.
Superstition is to religion what astrology is to astronomy the mad daughter of a wise mother. — Francois Marie Arouet Voltaire
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eierochrli
Eierochrli (Swiss Carnival Cakes)
8 small eggs
1/2 cup cream
Pinch of salt
3 teaspoons confectioners sugar
1 ounce butter, melted
Sifted flour, as needed
Mix ingredients for 15 minutes, adding enough sifted flour to make a dough; let stand for 15 minutes.
Form into small apple-size balls; roll as thin as possible, then pull carefully by hand to tissue paper thinness. Fry in butter in small pan; sprinkle at once with fine sugar. These can be stored for weeks.
Children are the only form of immortality that we can be sure of. — Peter Ustinov
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sauerbraten with red cabbage
Sauerbraten with Red Cabbage
Marinade
1 cup cider vinegar
1 cup Burgundy wine*
2 onions, sliced
1 carrot, sliced
1/2 stalk celery, chopped
2 whole allspice
4 whole cloves
1 tablespoon salt
1 1/2 teaspoons pepper
1 (4 pound) rump or boned chuck pot roast
All-purpose flour
1/3 cup vegetable oil
Red Cabbage
1 medium head red cabbage
1 tablespoon salt
1 tablespoon butter or margarine
1/2 cup cider vinegar
1/2 cup sugar
2 tart red cooking apples
1 tablespoon sugar
1/2 cup crushed gingersnaps
In large bowl, mix 1 cup vinegar, wine, onion, carrot, celery, allspice, cloves, salt and pepper. Wipe meat with damp paper towels. Place in marinade, refrigerate, covered 2 days, turning occasionally.
Remove meat from marinade. Reserve marinade. Dry meat on paper towels. Coat with 2 tablespoons of flour. In hot oil in Dutch oven, over medium heat, brown meat all over, turning with a wooden spoon, for about 20 minutes. Add marinade, bring to boil, reduce heat, simmer covered 2 1/2 to 3 hours, until tender.
Meanwhile, prepare cabbage. Discard outer leaves, quarter cabbage, remove core. Shred cabbage. Measure 10 cups. In large skillet, combine with salt, butter, vinegar, sugar, 1/2 cup water, cook covered over medium heat, 15 minutes, stirring occasionally. Core apples, but do not pare. Slice apples thin, then stir into cabbage. Set aside until just before serving.
When meat is fork-tender, remove from Dutch oven. Press liquid and vegetables through coarse sieve; skim off fat. Measure 3 1/2 cups liquid (add water if needed).
Return liquid to Dutch oven. Mix 2 tablespoons flour with 1/3 cup cold water and 1 tablespoon sugar. Stir into liquid, bring to boiling, stirring. Stir in gingersnaps. Return meat to the Dutch oven. Spoon the gravy over it, then simmer, covered, for 20 minutes.
Cook cabbage and apples 10 minutes, then sprinkle with 1 tablespoon flour. Cook and stir until thickened. Cabbage is tender, but crisp. Remove meat and cabbage to hot platter.
Serve with German Spaetzle. Pour some of gravy over it. Serve meat, thinly sliced, with gravy.
Serves 6 to 8.
Cats are intended to teach us that not everything in nature has a function. — Unknown
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schweine braten
Schweine Braten (Marinated Pork Steak)
Source: Submitted to recipegoldmine by Rich DeGraw
I am in the service and spent 5 years in Germany. This comes from the Eiffel region and is quite popular. I have made it for several friends and it is the absolute best piece of pork you have ever put in your mouth.
Seasonings
4 ounces paprika
2 ounces salt
1 ounce pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 cup parsley leaves
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
Pork tenderloin steaks, sliced 1/2-inch thick
Sliced onions
Mix all spices in a zip-type bag. Oil both sides of meat. Lightly coat both sides of oiled meat with seasonings. Put a layer of sliced onions in bottom of bag, and then put a layer of seasoned meat. Add another layer of sliced onion on top of meat. Repeat until meat is gone or bag is full. Squeeze all excess air out of bag and seal. Put bag in refrigerator for three to five days. Cook on the grill or broil in the oven.
Doubt is a pain too lonely to know that faith is his twin brother. — Kahlil Gibran
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