Schupfnudeln

This is Paul's absolute favorite food and he recommends Sauerkraut to go with it

Ingredients:
3 cups mashed potatoes
2 eggs
flour
nutmeg and salt to taste

Directions:
Use yesterday's boiled potatoes and mash. Add salt and eggs and nutmeg. Sift in some flour and stir well. Keep adding flour until the dough becomes too hard to stir. Here's where it gets messy. Shake a bit more flour over the top of the dough, also shake some on to your hands and start mixing manually. (Yes, I know it's a dirty job but someone's got to do it)

After you're done, it should be about the consistency of bread dough. Still with floured hands take little pieces of the dough, roll them between your palms until they look like a little cigars or cigarillos, complete with pointy ends. Some people prefer to shape the whole batch first, save it to a cookie sheet and then drop the noodles all at once into a pot of boiling, SALTED water. I like to drop them into the boiling water as I make them and appoint someone in the family to skim them off the top when they rise to the surface. That's usually a sign that the Schupfnuden are done. Put them on a platter to allow them to cool off and make sure to get drain the water that accumulates because you need the noodles dry in order to fry them up later on.

When the whole batch is done and cooled off heat some butter in a pan, add the noodles and brown them to a nice golden brown color.

They are great with Sauerkraut. My kids always loved them. BTW, they are messy to make and the whole thing takes more time than most of us have these days so I haven't made Schupfnudeln in a long time. But, boy, they are worth it.
Paul
P.S. And don't be stingy with the nutmeg.<G>

Return to index

Lemon Curd

I lifted this from a newsgroup some time ago and it is presented here exactly as it was posted. My thanks to Fiona, whoever you are and my apologies for stealing your recipe!

*Fiona's Lemon Curd*

3 large eggs
1 cup sugar
1/2 cup butter - cut in chunks
1 tablespoon finely grated lemon peel
1/2 cup lemon juice (3-4 lemons)

Whisk eggs, add sugar and stir until well mixed, pour into top of double boiler then add butter, grated peel and juice. Set over bottom of double boiler filled with one inch of simmering water. Do not allow water to touch top boiler. Cook over medium heat, stirring constantly until it thickens (this takes about 15 to 20 minutes, so it's a good time to call a friend and have a long chat) When done it should coat a spoon fairly thickly. Pour into small jars and cool to room temperature. Cover and refrigerate at least two hours. Label and store jars in fridge. Makes about 1½ cups and will keep for 3-4 weeks.

This recipe was passed to me by my Scottish Grandmother who got it from her mother. It's very good with homemade scones and I like it on top of fresh strawberries too.

Return to index

Welsh Cakes

From our Garden Goddess up north in c-c-cold, c-c-canada

St. David's day is coming up... March 1st! Be sure to celebrate :-))) So in honour of St. David's Day, here is a recipe for Welsh Cakes (they look like English Muffins, but they are cooked in a frying pan and they are sweet)

2 Cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 cup butter or margarine
1/2 cup currants or chopped glazed fruit
1/4 cup mixed peel
1 egg
1/3 cup milk

In a large bowl, combine flour, sugar, baking powder, salt, nutmeg, and cinnamon. Cut in butter until crumbly. Stir in currants and peel.
Beat egg with fork. Add milk. Stir into dough as for pie crust (this means do it fast... over mixing will make the cakes tough). Roll 1/4 inch thick on floured surface. Cut into 3 inch rounds. Fry in frying pan over medium heat browning on both sides. To test pan for heat, drops of water should sizzle but not bounce around on pan. Makes 2 dozen or more if smaller rounds are cut.

Return to index

Hoppin' John

After much procrastination, Keith finally delivers the following recipe - tastes good and is guaranteed to give you good fortune (blame k if it doesn't<G>).

1½ cups dried black-eyed peas
6 strips bacon, diced
1 medium onion, chopped
½ teaspoon salt
¾ cup long-grain white rice
2 tablespoons olive oil
Salt and pepper
Dash of Louisiana-style hot sauce (sorry NL, we used Texas hot sauce, which may explain why it took 9 full days before I got lucky!)
½ cup minced green onions, including tops
3 tablespoons minced parsley

Pick over peas and rinse well; cover with 3 cups of cold water, let stand overnight. Drain peas, discarding water, and place in a large pot. In a separate pan, saute bacon until crisp; add it to peas, reserving rendered drippings. Add onion, ½ teaspoon salt and 2 cups water. Bring just to a boil, lower heat, and simmer until peas are tender, about 30 minutes (longer in high-altitude and hard-water areas). A small amount of cooking liquid should remain; if liquid is absorbed too quickly during cooking, add fresh water ¼ cup at a time. Cover rice with cold water. Bring to a boil, stir once, cover, and lower heat to the barest simmer. Simmer rice for 20 minutes. When peas are tender, add cooked rice to the pot. Stir in two tablespoons reserved bacon drippings (or olive oil, if preferred), salt, pepper and hot sauce to taste. Cover and simmer about 15 minutes longer so flavors mingle and rice absorbs some of the remaining cooking liquid. To serve, garnish with green onions and parsley.
Makes 6 to 7 servings.

Return to index

Wacky Cocoa Cake

3 cups flour
½ cup cocoa
1 tsp. salt
2 c. sugar
2 tsp.. baking soda
2 cups water
¾ cup vegetable oil
2 tsp. vanilla
2 tbsp. vinegar

Combine flour, cocoa, salt, sugar, and soda in large mixing bowl. Add water, oil, vanilla, and vinegar. Beat 3 minutes at medium speed until thoroughly blended. Pour batter into a greased and floured 13 x 9 inch pan.
Bake at 350 degrees for 35 to 40 minute.
Check for doneness with toothpick.
NOTE: This is a very easy cake to make, it is also very delicious.

Return to index

Payn pur-dew (1420)

I found this in an old cookbook and I've reproduced it here exactly as it appeared in the book because I loved the quaint Olde Englishe. There's also a modern English translation beneath just to be on the safe side!

Take fair yolks of egg and separate them from the white, and drawn them through a strainer, and take salt (a pinch) and cast thereto; then take fair bread, and cut it in round slices; then take fair butter that is clarified, or else fresh grease, and put it in a pot, and make it hot; then take and wet well the slices in the yolks, and put them in the pan, and so fry them up; but be ware of them cleaving to the pan; and when it is fried, lay them on a dish, and lay plenty of sugar thereon, and serve it forth.

...and the modern version is...

Poor Knights Of Windsor: Cut a French roll in slices and soak them in sherry. Then dip them in beaten yolks of egg and fry them. Make a sauce of butter, sherry and sugar to serve with them.

Return to index

Limpa Bread

1 cake yeast
2 Tblsp Lukewarm water
1 Cup milk
1 Tblsp salt
2 Tblsp shortening
2 tsp. caraway seed
1 tsp. anise
1 Tblsp brown sugar
1/8 Cup molasses
1 Cup water
1 Tlbsp grated orange rind
3 Cup rye flour
3½ Cup white flour

Crumble yeast in water. Scald milk. Add shortening, seeds, salt, sugar, molasses and water to milk. Cool to lukewarm. Add yeast, rye flour and orange rind together , then add milk mixture to the rye/yeast mixture. Add enough white flour to make a stiff dough. Knead well. Place dough in greased bowl and let rise till double. Turn dough on floured surface and knead. Divide into two equal portions and shape into two balls. Let rest 10 minutes. Shape dough into loaves, place in greased pans. Bake at 400 degrees for 10 minutes: reduce heat to 375 degrees and bake an additional 40 minutes. (Let cool enough to slice, have lots of "real" butter and dig in----this is good bread)

Return to index

Apricot Chicken

A fine looking recipe from Bette who assures you all that it is as delicious as it looks

4-6 lg. split breasts of chicken ( bone in)
1 16 oz. jar of apricot preserves.. ( any brand)
1 small bottle of Wishbone Russian dressing
1 pkg. lipton onion soup mix ( 1 powder envelope)

In a small bowl, combine preserves, dressing and soup mix. At 350 degrees bake chicken for approximately 30 minutes. Pull out from oven and pour mixture over chicken breasts. continue to bake for approximately 20 more minutes or until tender.

Return to index

Very Best Cole Slaw

..another recipe from Bette

Chopped small head of cabbage
2 grated carrots
1/2 to whole diced red apple skin on
6 T mayonaise
1/2 cup sugar
2T vinegar
1 tsp dry mustard
1 tsp horseradish
1/4 cup sour cream
1/2 tsp. Lemon Juice
dash salt and pepper

Sugar cabbage and let stand while mixing other ingredients. Add apple and lemon juice. Add blended dressing. Cover and refrigerate until serving.

Return to index

Butterscotch Chocolate Chip Cake

..yet another recipe from Bette. She has been busy!

1 Box white cake mix
1 small pkg. butterscotch pudding ( not instant)
1/2 cup oil
1 sm. pkg. ( 6 oz.) chocolate chips
1 cup or more chopped walnuts

Cook pudding until thick, add to white cake mix. Add oil. Place in greased 8x11-inch pan an top with chocolate chips and nuts. Bake at 350 degrees for 30 minutes.
Test for doneness.

Return to index

Cake Mix Cookies

Now it's Norma's turn to share her favourite food idea.

1 box favorite cake mix
2 eggs
2 tbsp water
2 tbsp melted butter

Drop on ungreased cookie sheet
Bake at 350º 10-12 minutes
Or
for bar cookies, bake in greased 9 x 13 pan till toothpick comes out clean (depends on oven accuracy - start with 20 mins and check it)

Return to index

Shrimp Chowder

Yet another one from Bette!! Obviously a prolific cook is this young lady!

2 large onions peeled , diced
¼ cup butter or margarine
1 cup boiling water
3 large potatoes pared and cubed
Salt to taste
½ tsp. seasoned pepper
1½ qts. milk
2 cups grated processed sharp cheddar cheese
2 lbs. raw shrimp shelled, deveined.
3 T snipped parsley

About an hour before serving saute onion in a dutch oven in hot butter or oleo until tender. Add boiling water, potatoes, salt and pepper. Simmer, covered for 20 minutes until potatoes are tender. Do not drain. Meanwhile heat milk with cheese until cheese has melted and milk is hot ( do not boil) Add shrimp to potatoes and cook until they turn pink ( about 3 minutes) Add hot milk and cheese mixture slowly, heat, do not boil. Sprinkle with parsley and serve.
Serves 8

Good with garlic toast or cheese bread and a nice salad. Filling meal.

Return to index

White Kastle Style Crystal Burgers

These burgers taste pretty darn close to the real deal. There are several versions of these burgers. This is the combination I have found that works for me. The recipe can be doubled or tripled.
Butterkup aka Sue

1 lb ground round beef
1 small jar of beef and gravy baby food
1/3 cup beef broth
8 hotdog buns
1/4 cup dried minced onions
yellow mustard
hamburger dill pickle slices

Line a large cookie sheet with wax paper. Mix ground beef, baby food and beef broth until well blended. Spread the meat mixture on the cookie sheet to about a ¼" thickness. Divide the meat evenly into 16 patties by scoring lines with a spatula. Put 3 small holes in each pattie. Cover the patties with another sheet of wax paper.
Put the cookie sheet in the freezer until the meat is frozen hard. When frozen hard, pull off the wax paper and break the patties on the scored lines. Soak the onions in water for 5-10 minutes and drain. Cut the hotdog buns in half for 16 short buns. Put mustard on the buns. Cook the patties on a griddle. After the patties have cooked on one side, turn the patties and place a small amount of the onions on top of the patties and continue cooking until done. Place the patties on buns and top with dill pickles.

Return to index

Li'l Al's Beef Stew

3 carrots, cut up
3 potatoes, cut up
2 lbs beef chuck or stew meat, cut into 1½" pieces
1 cup water or beef stock
1 tsp Worcestershire sauce
1 clove garlic
1 bay leaf
1 tbsp salt
½ tsp pepper
1 tsp paprika
3 onions, quartered
1 stalk celery with tops, cut up

Put all ingredients in the crockpot in order given. Stir just enough to mix spices. Cover and cook on Low for 10 to 12 hours, or High for 5 to 6 hours.

Return to index

Pescado Sarandeado (BBQ Fish)

Donna found this on another n/g and thought it sounded delicious so she passes it on. The recipe is from Diana Kennedy's book "The Art of Mexican Cooking".

3-4 lb fish (any variety such as redfish, snapper, etc.), whole fish (not fillet), about 15 inches, scaled & gutted.
olive oil
corn tortillas
3 garlic cloves
1 large roughly chopped tomato
18 pitted green olives, roughly chopped
salt, pepper
½ lb carrots diced & cooked
½ lb potatoes, peeled diced & cooked
aluminum foil

Make the filling: heat some oil in pan and add garlic, tomatoes, olives and salt. Fry over medium heat for 8 minutes until the juice is absorbed.
Stir in carrots and potatoes, salt, pepper. Cook over medium heat, stirring for another 5 minutes. Set aside. (note: this alone makes a fine side dish)
Rinse and dry the fish. Stuff inside pocket of fish with the filling. Sprinkle outside of fish with salt. Cook some tortillas in oil and wrap the fish stuffed with the filling in 2-3 layers of tortillas so that the whole thing is covered up and wrapped in tortillas. Now wrap the whole thing up in foil. Cook over a grill or open fire for about 20 minutes on each side (40 minutes total).
Get some extra tortillas to eat with the fish. Put the fish in the center of the table and everybody grab some food to eat! Watch out for bones.

Return to index

Return to Estatopia home page.