3 Cups mashed sweet potatoes (4-5 lg or 5-6 medium yams)
1 Cup sugar
1/2 Cup melted margarine
2 eggs - well beaten
1 tsp. vanilla
1/2 Cup milk
Boil yams - covered about twenty minutes - peel - mash
Mix well with remaining ingredients and put in 2 qt. casserole. Sprinkle
with topping .
Bake 25 minutes 350 degrees
TOPPING:
1/2 Cup light brown sugar
1/4 Cup flour
2 1/2 T melted margarine
1/2 Cup chopped nuts
Friday, July 31, 2009
Turnip Stew (Northern German)
Ingredients:
5 lbs of yellow turnips
2 lbs of potatoes
2 cups of milk
2 oz of butter
10 oz of bacon
½ lb of onions
salt
Wash, peel, and dice turnips. Boil for about 1 hour until done. Peel potatoes, dice, and boil until done.
Drain water and mix both vegetables. Add milk and salt and mash well. Mix in butter. Dice bacon and sautee together with chopped onions. Pour onion-bacon gravy over the turnip stew. Serve with polish sausage.
5 lbs of yellow turnips
2 lbs of potatoes
2 cups of milk
2 oz of butter
10 oz of bacon
½ lb of onions
salt
Wash, peel, and dice turnips. Boil for about 1 hour until done. Peel potatoes, dice, and boil until done.
Drain water and mix both vegetables. Add milk and salt and mash well. Mix in butter. Dice bacon and sautee together with chopped onions. Pour onion-bacon gravy over the turnip stew. Serve with polish sausage.
Liver Goulash (German)
Ingredients:
1 lb of calf liver
2 onions
2 oz of butter
½ lb of mushrooms
salt, pepper
2 cups of beef broth
2 tbsp of flour
thyme
1 cup of heavy cream
parsley
Fry chopped onions in hot butter, add the diced calf liver and sautee for about 3 minutes, and pour in the chopped mushrooms. Add salt, pepper, and a little ground thyme to taste. Stir constantly while adding the hot beef broth and boil until well done. Cool and add cream. Sprinkle with parsley.
1 lb of calf liver
2 onions
2 oz of butter
½ lb of mushrooms
salt, pepper
2 cups of beef broth
2 tbsp of flour
thyme
1 cup of heavy cream
parsley
Fry chopped onions in hot butter, add the diced calf liver and sautee for about 3 minutes, and pour in the chopped mushrooms. Add salt, pepper, and a little ground thyme to taste. Stir constantly while adding the hot beef broth and boil until well done. Cool and add cream. Sprinkle with parsley.
Stuffed Pork Chops (German)
Ingredients:
3 lbs of pork chops
3 Kaiser rolls
4 oz. of dried currents
1 bunch of parsley
salt, pepper, ground cardamom, butter
2 cups of sour cream
2 tbsp. of flour
2 sour apples
4 oz. of pitted prunes
1 egg
Slice the pork chop open so that it forms a pouch. Rub in salt and pepper. Cube rolls, brown briefly in butter, and put in a bowl. Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg. Mix well. Add cardamom to taste. Put this stuffing into the pouch and sew shut. Sear briefly in butter, add water, and let simmer for 1½ to 1¾ hours. Add water to the stock and thicken with sour cream and a little flour.
3 lbs of pork chops
3 Kaiser rolls
4 oz. of dried currents
1 bunch of parsley
salt, pepper, ground cardamom, butter
2 cups of sour cream
2 tbsp. of flour
2 sour apples
4 oz. of pitted prunes
1 egg
Slice the pork chop open so that it forms a pouch. Rub in salt and pepper. Cube rolls, brown briefly in butter, and put in a bowl. Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg. Mix well. Add cardamom to taste. Put this stuffing into the pouch and sew shut. Sear briefly in butter, add water, and let simmer for 1½ to 1¾ hours. Add water to the stock and thicken with sour cream and a little flour.
Potato Soup (German)
Ingredients:
2 pounds of potatoes
½ pound of carrots
½ pound of leek
2 medium onions
8 cups of pork stock
salt and pepper
1 bay leaf
¼ cup of fresh parsley
¼ pound of bacon
Peel potatoes, cut into cubes and boil in broth with vegetables, salt, pepper, and bay leaf. Dice bacon and brown; add finely chopped onions. Pour this mixture onto the soup and decorate with chopped parsley.
2 pounds of potatoes
½ pound of carrots
½ pound of leek
2 medium onions
8 cups of pork stock
salt and pepper
1 bay leaf
¼ cup of fresh parsley
¼ pound of bacon
Peel potatoes, cut into cubes and boil in broth with vegetables, salt, pepper, and bay leaf. Dice bacon and brown; add finely chopped onions. Pour this mixture onto the soup and decorate with chopped parsley.
Good Frybread
Ingredients:
3 cups of flour
1 tablespoon Baking Powder
1 teaspoon of salt
1 tablespoon of sugar
1 1/2 cups of water
Preparation:
Making the dough:
Mix all the ingredients {except water} together.
Mix it.
Then add the water.
Then kneed the dough.
● Let the dough sit for 20-25 minutes.
Making the frybread:
Take a roll out of the dough flatten it to about 1 1/2 inches.
Then put a hole in the middle.
Frying:
Add 1 1/2 cups of butter. Then 3-5 cups of oil into a frying pan.
After the oil gets done boiling put the frybread in.
And Enjoy.
by Roselle Fryberg ~ From the Tulalip Tribes ~ ... who learned this from my mom, my grandma, so on and so on
3 cups of flour
1 tablespoon Baking Powder
1 teaspoon of salt
1 tablespoon of sugar
1 1/2 cups of water
Preparation:
Making the dough:
Mix all the ingredients {except water} together.
Mix it.
Then add the water.
Then kneed the dough.
● Let the dough sit for 20-25 minutes.
Making the frybread:
Take a roll out of the dough flatten it to about 1 1/2 inches.
Then put a hole in the middle.
Frying:
Add 1 1/2 cups of butter. Then 3-5 cups of oil into a frying pan.
After the oil gets done boiling put the frybread in.
And Enjoy.
by Roselle Fryberg ~ From the Tulalip Tribes ~ ... who learned this from my mom, my grandma, so on and so on
WALNUT CREAMS
Yield: 24 servings
2/3 c Sweetened condensed milk
4 1/2 c Sifted confectioners' sugar
1 ts Vanilla
1/8 ts Salt
Food coloring
Walnut pieces
DIRECTIONS: Mix well first 4 ingredients. Knead until
smooth. Divide; color half pink and half green. Shape
in 3/4" balls, and press a piece of walnut on each.
Let stand until firm.
Source: Mom's old magazine clippings- 1940's to 1970's
From: Sallie Austin
2/3 c Sweetened condensed milk
4 1/2 c Sifted confectioners' sugar
1 ts Vanilla
1/8 ts Salt
Food coloring
Walnut pieces
DIRECTIONS: Mix well first 4 ingredients. Knead until
smooth. Divide; color half pink and half green. Shape
in 3/4" balls, and press a piece of walnut on each.
Let stand until firm.
Source: Mom's old magazine clippings- 1940's to 1970's
From: Sallie Austin
AMATRICIANA
This a very simple, tasty, and light pasta dish. (Italian)
Prep Time 15 Min Total Time 35 Min
Cook Time 20 MIN Servings 6
Ingredients
4 slices bacon
2 (14.5) ounce stued tomatoes
1/2 cup chopped onion
1 pound Linguine
1 tsp minced garlic
1 tbs chopped fresh basil
1/4 tsp crushed red pepper flakes
2 tbs grated Parmesan
Directions
Cook diced bacon in a large saucepan over medium heat until crisp, about 5 min
Drain all but 2 tablespoons of drippings
Add onions and cook over medium heat about 3 min. stir in garlic and red pepper flakes
cook 30 seconds. Add canned tomatoes, undrained simmer 10 min breaking up tomatoes
Meanwhile cook the pasta
Stir basil into the sauce, and toss with cooked past
Prep Time 15 Min Total Time 35 Min
Cook Time 20 MIN Servings 6
Ingredients
4 slices bacon
2 (14.5) ounce stued tomatoes
1/2 cup chopped onion
1 pound Linguine
1 tsp minced garlic
1 tbs chopped fresh basil
1/4 tsp crushed red pepper flakes
2 tbs grated Parmesan
Directions
Cook diced bacon in a large saucepan over medium heat until crisp, about 5 min
Drain all but 2 tablespoons of drippings
Add onions and cook over medium heat about 3 min. stir in garlic and red pepper flakes
cook 30 seconds. Add canned tomatoes, undrained simmer 10 min breaking up tomatoes
Meanwhile cook the pasta
Stir basil into the sauce, and toss with cooked past
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