Norwegian Salad
Cut some pickled herring into pieces and mix with flaked lax, 2 peeled apples and 2 boiled potatoes. Cut into dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper. Cover with a plain salad dressing.
Austrian Potato Dumplings
Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in deep hot lard until brown. Serve hot with cooked fruit.
Austrian Goulasch
Boil 2 calves’ heads in salted water until tender; then cut the meat from the bone.
Fry 1 dozen small peeled onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat was cooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen minutes then serve very hot.
GARLIC CHICKEN
1 bottle olive oil
2-3 cloves of garlic
Whole chicken, cut up or 5 breasts
6 potatoes, peeled and sliced thin
Salt and pepper
Preheat oven to 450 degrees. Pour olive oil in 13 x 9 inch pan. Add garlic cloves. Bake cloves until they pop. Add sliced potatoes and chicken pieces. Lower oven to 400 degrees and bake 45 minutes. Turn chicken after 30 minutes. Season to taste with salt and pepper.
CHICKEN POT PIE 2
2 (10 3/4 oz.) cans cream of broccoli soup
1 c. milk
1/4 tsp. thyme leaves, crushed
1/4 tsp. pepper
4 c. cooked cut up vegetables (broccoli, carrots, potatoes, etc.)
2 c. cubed cooked chicken or turkey
1 (10 oz.) can Hungry Jack flaky biscuits 1. In 3 quart baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. 2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble.
Meanwhile, cut each biscuit into quarters. 3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.
POTTED CHICKEN WITH PEPPERS AND MUSHROOMS
4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours.
Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.
CHICKEN DIVAN
3 or 4 deboned chicken breasts
2 cans cream of chicken soup
1 tsp. lemon juice
1 c. sharp American cheese, shredded
2 (10 oz.) pkgs. frozen broccoli
1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter
1 c. mayonnaise
Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken.
Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.
Autumn Soup
1 Lb. ground beef
1 C. chopped onion
4 C. water
1 C. cut-up carrots
1 C. diced celery
1 C. cubed — pared potatoes
2 Tsp. salt
1 Tsp. bottled brown bouquet sauce
1/4 Tsp. pepper
1 bay leaf
1/8 Tsp. basil
6 tomatoes**
In large saucepan, cook and stir meat until brown. Drain fat off. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients, except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender. Makes 6 servings.
**One can (28 ounces) tomatoes (with liquid) can be substituted for the fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with remaining ingredients; heat to boiling. Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.
Aunt Sadie’s Brisket Of Beef
3 Large onions*
8 Whole allspice
Salt and pepper Garlic powder Hungarian paprika 5,6 lb brisket; 1st cut
*Sliced paper thin (3 is not a typo)
The following is my favorite brisket recipe and it really does come from my Aunt Sadie’s kitchen: Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a little salt, pepper, garlic powder and lots of Hungarian paprika. Place brisket on top of onions, then other half of onions and allspice on top of the brisket. Cover and roast in a 300 degree F. oven for 3 hours. Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin. Strain juice and either thicken it with a little cornstarch or serve it au jus. You will have a very dark brown juice.
NOTE: Best when made one day in advance. Aunt Sadie almost always served this with savory noodle kugel. I also serve it with roasted, boiled or mashed potatoes. Use a good roasting pan with a lit that fits well or covered with heavy duty aluminum foil. Spray pan and inside of lid with Pam.
Dal Soup
1 cup lentils
2 large cloves garlic; crushed
3 large potatoes; cut into fourths
1 onion; coarsely chopped
1/2 teaspoon spices
or MIXED TOGETHER:
1/2 teaspoon cumin
cinnamon
cloves
cardamom
1/2 teaspoon curry powder
1 1/2 teaspoons salt
6 cups water
6 ounces (1 can) tomato paste
3 dried lemons
1 1/2 tablespoons fresh cilantro
or 1 teaspoon ground coriander
Wash the lentils and cook with onion, half the measure of garlic and a little more than a third of the measure of water. (For original scaling of 6 servings this actually is 2 1/2 cups.) When all the water is absorbed, purée the lentils.
In another pot heat some oil and lightly brown the remaining measure of garlic. Add the paste, cilantro and the puréed lentils and simmer. Then add the rest of the water and the dried lemon; bring to a boil. Add the spices and potatoes and reduce the heat. Simmer until done adding water if needed.
NOTES : Puréed lentils simmered with tomato paste, potatoes, dried lemon, spices and a hint of curry.
PORK CHOP – POTATO BAKE
6 pork chops
6 potatoes, sliced or quartered
1 can mushroom soup
1 lg. can milk
Mix soup and milk together. Brown pork chops in Dutch oven. Put potatoes on top of pork chops. Pour soup over top. Bake 1 hour at 400 degrees.
20 Minute Hamburger Skillet Stew
1/4 lb Lean ground beef
1 lg Onion,sliced wafer-thin
4 Carrots,sliced wafer-thin
2 Potatoes,halved, sliced
-wafer-thin
3 Ribs celery,sliced
-wafer-thin
1 c Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper 1/4 c Dry red wine
-OR tomato
-juice
2 T All purpose flour
Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water or broth and extract or bouillon. Add remaining veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are tender. Combine wine or water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, 4 mins.
Burgers in Foil
1 Package 1 ½ lb ground beef
4 16-inch squares aluminum foil
4 Carrots, sliced
1 Can potatoes 16 oz, sliced
2 Green bell pepper, chopped
Dehydrated onion flakes
Worchester sauce
Salt and pepper to taste
Separate meat onto four portions. Place each in the center of a square of aluminum foil.
Top with equal portions of chopped carrots, potatoes and peppers. Season with dehydrated onions, Worchester sauce and salt and pepper to taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15 minutes per side.
Yield 4 servings
Millet and Turnip Mashed Potatoes
4 c Millet
6 c Water
1 1/2 ts Salt
4 c Diced turnips
Wash millet and drain with a fine mesh strainer until water comes clean. Place millet in a heavy pot and add cooking water. Let soak 4-8 hours or overnight before cooking. Add salt and diced turnips. Bring to a boil, place heat deflector under the pot, then simmer over low flame for 45-50 minutes. For a creamier texture, allow millet to sit in the pot 10 minutes before uncovering. Mash with a potato masher; if necessary, add a cup of water while mashing to make a mashed potato consistency. Transfer to a serving bowl and cover. Serve with an ice cream scoop and top with gravy.
Fried Fish Batter
1 ts Salt
1/2 ts Black pepper
1 c Cornmeal
1 tb Sherry or brandy (optional)
1 Jar prepared mustard
Fish (Steaks, fillets or whole) Oil for frying. Heat oil until it pops when sprinkled with a drop of water. Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole fish; close and shake. Drop fish carefully into hot oil; fry until lightly browned. Drain well on paper. Keep fish warm and crisp in a closed paper sack. Try fresh potatoes fried with the same batter. Tastes great!!
Millet and Turnip Mashed Potatoes
4 c Millet
6 c Water
1 1/2 ts Salt
4 c Diced turnips
Wash millet and drain with a fine mesh strainer until water comes clean. Place millet in a heavy pot and add cooking water. Let soak 4-8 hours or overnight before cooking. Add salt and diced turnips. Bring to a boil, place heat deflector under the pot, then simmer over low flame for 45-50 minutes. For a creamier texture, allow millet to sit in the pot 10 minutes before uncovering. Mash with a potato masher; if necessary, add a cup of water while mashing to make a mashed potato consistency. Transfer to a serving bowl and cover. Serve with an ice cream scoop and top with gravy. Total calories per serving: 207
All-American Clam Chowder
1 Large onion — finely chopped
14 ounces Canned minced clams — drained
liquid reserved 2 Potatoes;(6oz ea) pared — and cubed (2 cups)
2 cans Cream of celery soup
3 cups Milk
1/8 teaspoon Pepper
1. Cook the bacon in a Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon to paper toweling to drain. Coarsley chop bacon and set aside.
2. Carefully pour off all but 1 Tablespoon of the bacon fat. Add the onion to the Dutch oven; cook over medium-low heat until tender and lightly browned, about 6 minutes. Add the reserved liquid from the clams and the potatoes. Lower heat; simmer, covered, until the potatoes are tender, about 15 minutes.
3. Add the celery soup, milk and pepper to the Dutch oven. Gently heat through; do not boil. Stir in the reserved clams and bacon. Gently heat through. Serve the chowder immediately.