Description:
One of our favorite dishes.
Ingredients:
3 lbs bratwurst, keilbasa, italian or smoked sausage
1 pkg frozen pierogi
1 can mushroom pieces (4 oz.), drained
1 Small onion, sliced
1 Green pepper, sliced (optional)
2 cans beer
flour
Directions:
Boil pierogi per package instructions. Drain thoroughly afterwards.
While the pierogi are boiling:
Boil sausage in beer until thoroughly cooked. Drain, but set aside drained beer for later. Cut sausage into bite sized pieces and place in skillet over medium heat with mushrooms, onions and green pepper until all are browned. Add pre-boiled pierogi, heating until lightly browned.
Add flour to beer liquid making a gravy of sorts. Add gravy to taste.
Variation: eliminate green peppers, onion and mushrooms from above recipe and add 1 lb. sauerkraut instead!! Yum!!
KUA
Showing posts with label family_recipe. Show all posts
Showing posts with label family_recipe. Show all posts
4/4/08
Uncle Bruno's Magic Quick Meal
Description:
Every family recipe book seems to have one of the following type of recipes from the family comedian. Enjoy!!
Ingredients:
When guests arrive, count the number of guests and set the table. Go to "H. Salt" and order the correct number of dinners "to go". Return home and place on the table. Invite the guests to sit and eat. Add salt and vinegar as desired.
Directions:
Note: if there is no "H. Salt" in your area, substitute and quick food place you may like. Delicious!
Every family recipe book seems to have one of the following type of recipes from the family comedian. Enjoy!!
Ingredients:
When guests arrive, count the number of guests and set the table. Go to "H. Salt" and order the correct number of dinners "to go". Return home and place on the table. Invite the guests to sit and eat. Add salt and vinegar as desired.
Directions:
Note: if there is no "H. Salt" in your area, substitute and quick food place you may like. Delicious!
Grandma Hattie's Gingerbread Recipe
Description:
Yum!!
Ingredients:
2 c. flour
1 c. sugar
2 eggs
1/4 c. melted shortening
1/2 c. molasses
1 tsp. ginger
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. salt
1 c. sour milk or buttermilk
Directions:
Mix all ingredients. Spread in greased and floured loaf pans (2) or 1 deep 8 inch pan or 10 inch pan. Bake at 350 degrees for 45 minutes. This is a large recipe.
Yum!!
Ingredients:
2 c. flour
1 c. sugar
2 eggs
1/4 c. melted shortening
1/2 c. molasses
1 tsp. ginger
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. salt
1 c. sour milk or buttermilk
Directions:
Mix all ingredients. Spread in greased and floured loaf pans (2) or 1 deep 8 inch pan or 10 inch pan. Bake at 350 degrees for 45 minutes. This is a large recipe.
Uncle David's Corned Beef Roll-Ups
Ingredients:
1 can corned beef, shredded
1 c. sharp cheese, grated
2/3 c. stuffed green olives, sliced
4 Tbsp. onions, minced
1/2 c. catsup
2 Tbsp. Worcestershire sauce
1 pkg. refrigerated crescent dinner rolls
Directions:
Combine first 6 ingredients. Break open package of crescent dinner rolls and seperate. Spread wide end of rolls with prepared corned beef mixture. Roll up jelly roll fashion. Bake in a 350 degree oven for 12 minutes or until golden brown. This makes a fine luncheon dish. To serve as appetizers, simply cut the crescent rolls into halves before spreading on the corned beef mixture. Yields 8 luncheon sized roll-ups or 16 appetizer sized roll-ups.
1 can corned beef, shredded
1 c. sharp cheese, grated
2/3 c. stuffed green olives, sliced
4 Tbsp. onions, minced
1/2 c. catsup
2 Tbsp. Worcestershire sauce
1 pkg. refrigerated crescent dinner rolls
Directions:
Combine first 6 ingredients. Break open package of crescent dinner rolls and seperate. Spread wide end of rolls with prepared corned beef mixture. Roll up jelly roll fashion. Bake in a 350 degree oven for 12 minutes or until golden brown. This makes a fine luncheon dish. To serve as appetizers, simply cut the crescent rolls into halves before spreading on the corned beef mixture. Yields 8 luncheon sized roll-ups or 16 appetizer sized roll-ups.
Susan's Hot Sandwiches
Ingredients:
1/2 lb. boiled ham
1/2 lb. cheddar cheese
1/3 c. chopped onions
2 hard cooked eggs
1/2 c. olives, thinly sliced
3 Tbsp. mayonnaise
1/2 c. chili sauce
12 hot dog buns
Directions:
Cube ham and cheese. Add onions, eggs and olives. Combine chili sauce and mayonnaise. Add to other ingredients and mix well. Spoon into buns. Wrap in aluminum foil. Heat at 350 degreees for 15 minutes. This may be frozen and baked at a later date for parties, etc.
1/2 lb. boiled ham
1/2 lb. cheddar cheese
1/3 c. chopped onions
2 hard cooked eggs
1/2 c. olives, thinly sliced
3 Tbsp. mayonnaise
1/2 c. chili sauce
12 hot dog buns
Directions:
Cube ham and cheese. Add onions, eggs and olives. Combine chili sauce and mayonnaise. Add to other ingredients and mix well. Spoon into buns. Wrap in aluminum foil. Heat at 350 degreees for 15 minutes. This may be frozen and baked at a later date for parties, etc.
Kim's Cheese Pretzels
Ingredients:
1 1/2 c. all-purpose flour
1/2 c. shredded chedar cheese
2 Tbsp. butter
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
2/3 c. milk
1 egg
Coarse salt
Directions:
Heat oven to 400 degrees. Grease sheet with shortening. Mix flour, shredded cheese, butter, baking powder, sugar, salt and milk. Gently smooth the dough into a ball on a cutting board. Knead 10 times. Divide dough in half to make it easier to work with. Roll dough into a rectangle, 12 x 8 inches. Cut lengthwise into 8 inch strips. Make strips narrower by folding it lengthwise in half and pinch edges together. Twist each strip into pretzel shapes. Beat 1 egg in small bowl until thoroughly mixed. Brush the pretzels with beaten egg, then sprinkle lightly with coarse salt. Bake for 20 - 25 minutes until golden brown.
1 1/2 c. all-purpose flour
1/2 c. shredded chedar cheese
2 Tbsp. butter
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
2/3 c. milk
1 egg
Coarse salt
Directions:
Heat oven to 400 degrees. Grease sheet with shortening. Mix flour, shredded cheese, butter, baking powder, sugar, salt and milk. Gently smooth the dough into a ball on a cutting board. Knead 10 times. Divide dough in half to make it easier to work with. Roll dough into a rectangle, 12 x 8 inches. Cut lengthwise into 8 inch strips. Make strips narrower by folding it lengthwise in half and pinch edges together. Twist each strip into pretzel shapes. Beat 1 egg in small bowl until thoroughly mixed. Brush the pretzels with beaten egg, then sprinkle lightly with coarse salt. Bake for 20 - 25 minutes until golden brown.
Aunt Pearl's One Dish Dinner
Description:
In Aunt Pearl's own words ...
Ingredients:
1 can peas
Fresh sliced carrots
Sliced potatoes
Sliced onions
1 can tomatoes
6 pork chops
Directions:
In a deep oven baking dish layer peas, carrots, potatoes, onions and pork chops. Pour over all the can of tomatoes, juice and all. Place in oven set at 350 degrees until you come home from shopping! Three or 4 hours is enough, but it can go as long as you wish. Good to cover till last 1/2 hour and then remove to brown pork chops.
In Aunt Pearl's own words ...
Ingredients:
1 can peas
Fresh sliced carrots
Sliced potatoes
Sliced onions
1 can tomatoes
6 pork chops
Directions:
In a deep oven baking dish layer peas, carrots, potatoes, onions and pork chops. Pour over all the can of tomatoes, juice and all. Place in oven set at 350 degrees until you come home from shopping! Three or 4 hours is enough, but it can go as long as you wish. Good to cover till last 1/2 hour and then remove to brown pork chops.
4/3/08
Stacey's Stuffed Cabbage Rolls
Ingredients:
1 medium head cabbage
2 lb. ground beef
3/4 c. rice, cooked
1 egg
Salt and pepper to taste
Tomato juice
Directions:
Cut core out of the cabbage. Invert in boiling water to soften leaves. While cabbage is softening in water, mix other ingredients (except tomato juice). Separate leaves. Drop about 2 tablespoonfuls of ground beef mixture into each leaf, tuck sides and roll. Place in Dutch oven. When all beef is used, pour tomato sauce over top. Bake at 350 degrees for 1 1/2 - 2 hours.
1 medium head cabbage
2 lb. ground beef
3/4 c. rice, cooked
1 egg
Salt and pepper to taste
Tomato juice
Directions:
Cut core out of the cabbage. Invert in boiling water to soften leaves. While cabbage is softening in water, mix other ingredients (except tomato juice). Separate leaves. Drop about 2 tablespoonfuls of ground beef mixture into each leaf, tuck sides and roll. Place in Dutch oven. When all beef is used, pour tomato sauce over top. Bake at 350 degrees for 1 1/2 - 2 hours.
Todd's Tuna Burgers
Ingredients:
1 (7 oz) can tuna fish, drained and flaked
1/2 c. fine bread crumbs
1/2 c. chopped celery
2 Tbsp. minced onion
1/3 c. mayonnaise
2 Tbsp. chili sauce
1 tsp. lemon juice
Directions:
Combine first 4 ingredients. Blend next 3 ingredients. Stir into tuna mixture. Form into patties. Fry in lightly oiled skillet over medium heat about 5 minutes or until browned. These are good served on buns with lettuce and tomatoes.
1 (7 oz) can tuna fish, drained and flaked
1/2 c. fine bread crumbs
1/2 c. chopped celery
2 Tbsp. minced onion
1/3 c. mayonnaise
2 Tbsp. chili sauce
1 tsp. lemon juice
Directions:
Combine first 4 ingredients. Blend next 3 ingredients. Stir into tuna mixture. Form into patties. Fry in lightly oiled skillet over medium heat about 5 minutes or until browned. These are good served on buns with lettuce and tomatoes.
Andrea's Hamburger Stroganoff
Ingredients:
1 lb. hamburger
Lawry's seasoning salt
1/4 c. butter
2 Tbsp. flour
8 oz. can mushrooms
1 can Cream of Chicken soup
1 c. sour cream (8 oz)
Directions:
Brown hamburger in pan with seasoning salt and butter. Take 2 tablespoons flour and sprinkle over hamburger. Add can of mushrooms with liquid and can of soup at same time. Stir and heat. Add sour cream. Heat, but do not let bubble. Serve over hot noodles.
1 lb. hamburger
Lawry's seasoning salt
1/4 c. butter
2 Tbsp. flour
8 oz. can mushrooms
1 can Cream of Chicken soup
1 c. sour cream (8 oz)
Directions:
Brown hamburger in pan with seasoning salt and butter. Take 2 tablespoons flour and sprinkle over hamburger. Add can of mushrooms with liquid and can of soup at same time. Stir and heat. Add sour cream. Heat, but do not let bubble. Serve over hot noodles.
Lisa's Sauerkraut Delux
Description:
One of my favorites!
Ingredients:
1 lb. sauerkraut, drained
5 slices bacon, diced
1 1/2 c. water
1 Tbsp flour
1/2 c. sour cream (optional)
Directions:
Rinse sauerkraut if mild flavor is desired, do not rinse if stronger flavor is desired. Drain well. Fry bacon in skillet until golden. Drain off 1 tablespoon bacon fat, set aside. Add sauerkraut to skillet. Fry 3 minutes, stirring often. Add water. Cover and cook 45 minutes, over medium heat. Blend flour into reserved bacon fat. Stir into sauerkraut. Cook and stir over high heat 2 minutes. Stir in sour cream, if desired. Remove from heat.
One of my favorites!
Ingredients:
1 lb. sauerkraut, drained
5 slices bacon, diced
1 1/2 c. water
1 Tbsp flour
1/2 c. sour cream (optional)
Directions:
Rinse sauerkraut if mild flavor is desired, do not rinse if stronger flavor is desired. Drain well. Fry bacon in skillet until golden. Drain off 1 tablespoon bacon fat, set aside. Add sauerkraut to skillet. Fry 3 minutes, stirring often. Add water. Cover and cook 45 minutes, over medium heat. Blend flour into reserved bacon fat. Stir into sauerkraut. Cook and stir over high heat 2 minutes. Stir in sour cream, if desired. Remove from heat.
Dad's Quickie Hot German Potato Salad
Description:
My dad's favorite potato salad recipe!!
Ingredients:
1/2 lb. bacon
3 Tbsp. sugar
2 Tbsp instant onion (dehydrated onion)
1 Tbsp. flour
1 1/2 tsp. salt
1/2 tsp. celery seed
1/4 tsp. pepper
1/2 c. water
1/3 c. vinegar
2 cans (1 lb. each) potatoes
Directions:
Cut up bacon. Fry until crisp. Pour off all but 2 tablespoons of drippings. Blend in sugar, onion, flour and seasonings. Gradually add vinegar and water, stirring constantly. Boil for 1 minute. Add potatoes and cook slowly for 5 minutes. This recipe can be made ahead of time, as it improves flavor.
My dad's favorite potato salad recipe!!
Ingredients:
1/2 lb. bacon
3 Tbsp. sugar
2 Tbsp instant onion (dehydrated onion)
1 Tbsp. flour
1 1/2 tsp. salt
1/2 tsp. celery seed
1/4 tsp. pepper
1/2 c. water
1/3 c. vinegar
2 cans (1 lb. each) potatoes
Directions:
Cut up bacon. Fry until crisp. Pour off all but 2 tablespoons of drippings. Blend in sugar, onion, flour and seasonings. Gradually add vinegar and water, stirring constantly. Boil for 1 minute. Add potatoes and cook slowly for 5 minutes. This recipe can be made ahead of time, as it improves flavor.
Uncle Art's Sauerkraut
Description:
Always a favorite at family reunions! This recipe is in my uncle's words ...
Ingredients:
Cabbage (firm heads), freshly picked
Kosher style salt
Hot water
Jars and lids
Directions:
Cut up cabbage as if for slaw. If not fine enough, chop to suit. Pack cabbage tightly in sterilized jars. Add 1 tablespoon salt per quart jar. Fill the jar with boiling water. Cover lightly by doubling waxed paper and secure with outer jar ring. Let cabbage work for 3 weeks in a cool, dark place (50 - 70 degrees). After 3 weeks add 1 teaspoon salt. Fill with hot water. Seal with canning lids. Process in hot water bath for 20 minutes. Allow to cool and store. If properly sealed will keep indefinitely.
Always a favorite at family reunions! This recipe is in my uncle's words ...
Ingredients:
Cabbage (firm heads), freshly picked
Kosher style salt
Hot water
Jars and lids
Directions:
Cut up cabbage as if for slaw. If not fine enough, chop to suit. Pack cabbage tightly in sterilized jars. Add 1 tablespoon salt per quart jar. Fill the jar with boiling water. Cover lightly by doubling waxed paper and secure with outer jar ring. Let cabbage work for 3 weeks in a cool, dark place (50 - 70 degrees). After 3 weeks add 1 teaspoon salt. Fill with hot water. Seal with canning lids. Process in hot water bath for 20 minutes. Allow to cool and store. If properly sealed will keep indefinitely.
4/2/08
Nibble Bait
Description:
This recipe is said to be the original Chex Party Mix recipe from Anheuser Busch.
Ingredients:
1/2 lb. butter
2 Tbsp. Worcestershire sauce
1 tsp. celery salt
1 tsp. onion salt
1/2 tsp. garlic salt
1/2 tsp. Accent flavor enhancer
1 qt. popped popcorn
3/4 lb. unsalted nuts
1 qt. Cherrios
3 c. Rice Chex
3 c. Wheat Chex
1 (5 1/2 oz) pkg. pretzels
Directions:
Melt butter. Add next 5 ingredients. Mix well. Place remaining ingredients in large roaster. Pour butter mixture over all. Mix thoroughly. Bake slow (250 degrees) for 2 hours, stirring frequently. Cool before serving. Store in tightly covered containers.
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