Tea Cookies

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Ingredients:

  •   1 cup    Unsalted Butter, softened
  •  ¼ cup    Sugar
  • 2 cups    Flour
  •   1 cup    Walnuts, chopped
  •   ½ tsp    Pure Vanilla Extract
  • 1 Pinch    Baking Powder
  • 1 Pinch    Salt
  •               Confectioners Sugar for coating

Directions:

Preheat oven to 325°F

Cream butter with vanilla, then beat in sugar, flour, salt and baking powder until blended. Stir in the nuts. Refrigerate for a half hour, the dough will then be easier to handle.
Roll dough into 1 inch balls. Place on an ungreased cookie sheet 1 inch apart.
Bake for 15-20 minutes until light brown.  Cool slightly and then gently roll in confectioners sugar until coated.  Set aside to cool completely, then store in an airtight container.
Makes 3 to 4 dozen cookies.

Chicken Italian Style

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Ingredients:  

  •       2 lbs    Boneless Chicken Breasts and Thighs
  •    1 large    Onion sliced thin
  •      1 can    Sliced Stewed Tomatoes (15 oz)
  •   1 clove    Garlic minced
  •            1    Green Pepper cut in strips
  •      1 can    Mushrooms
  • 2-3 cups    Chicken Broth
  •     ½ cup    White Wine
  •                  Salt & Pepper
  •                  Oil for frying

Ditrections:

Lightly season chicken pieces with salt and pepper then brown in oil on all sides.
Remove from pan and set aside.
In the same frying pan saute onions, peppers, mushrooms and garlic until lightly browned.
Return meat to pan, add tomatoes and chicken broth, cover and simmer about 45 minutes.
Add wine and simmer briefly.

Serve with rice.

Can be thickened with cornstarch if desired.
Canned tomatoes with basil and oregano can also be used to add a different flavor.
Sour cream can also be added as a variation.

Rotini Salad

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Ingredients:

  •   1½ lbs    Rotini noodles
  • 1-16 oz    Italian Dressing
  •      1 jar    McCormick’s Salad Seasoning
  •     1 can    Pitted Black Olives sliced
  •           3    Tomatoes diced
  •                 Seedless Cucumber sliced
  •           1    Green Pepper diced
  •      1 lrg    Red Onion diced
  •                 Fresh Broccoli florets

Directions:

Cook the noodles al dente. If they are overcooked they become mushy in the salad.
Rinse in cold water and chill.
Add all the vegetables, amounts according to taste, then the seasoning.
At the end add the dressing, toss and serve.

Carrot Salad

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Ingredients:

  •   3 lbs    Carrots cleaned & sliced
  •        1    Onion quartered & sliced
  • ½ cup    Green Pepper in strips
  •  1 can    Tomato Soup, condensed
  • ½ cup    Cider Vinegar
  • ½ cup    Sugar
  • ½ cup    Salad Oil
  •              Salt
  •              Pepper

Directions:

Cook the carrots until just tender, drain and rinse in cold water.
Combine carrots with raw onion and peppers into a bowl.
Mix vinegar, sugar, oil and tomato soup in a pot.
Bring to a boil and cook until sugar is dissolved.
Pour hot mixture over the vegetables.

Chill overnight before serving.

German Potato Salad

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Ingredients:

  •   4 lbs    cooked & peeled Potatoes
  •    ½ lb    Bacon
  • ½ cup    Water
  • ½ cup    Vegetable Oil
  • ½ cup    White Vinegar
  •   3 tsp    rounded Instant Beef Bouillon
  •   3 tsp    Sugar
  • ¾ cup    Onion diced
  •              Black Pepper

Directions:

Quarter and slice the potatoes into a bowl, season with pepper and set aside.
In sauce pan fry the bacon until crispy, add the water and vinegar and bring to a boil, add the sugar and bouillon, stir until they dissolve.
Add oil and onions return to a boil then turn down and simmer for about 3 minutes.
Pour hot over the sliced potatoes and mix thoroughly.

Serve warm or cold.

Meatballs in Cream Sauce with Capers

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Königsberger Klopse

As we love mushrooms, this recipe is made with a mushroom sauce and capers. We will post a genuine Koenigsberger Klopse picture the next time we make them.

Ingredients:

Meatball Mixture:

  •         1 lb    Ground Round
  •            1    Hard Roll 2 oz
  •                  Half & Half
  •     ¼ cup    Onions finely diced
  •            1    Egg
  •   1/8 tsp    Black Pepper
  •   1/8 tsp    Granulated Garlic
  •   1 pinch    Thyme
  •  1½ tsp     Instant Beef Bouillon
  •                 Flour

Base Sauce:

  •      1 tbs    Butter
  •     ¼ cup    Onions, diced
  •     2 cups    Water
  •    3½ tsp    Instant Beef Bouillon

White Sauce:

  •       2 tbs    Butter
  •    1½ tbs    Flour
  •     ¾ cup    Heavy Cream or Half & Half

 

  •      2 Tbs    Capers, drained

Directions:

Meatballs: Soak hard roll in enough half & half to make it soggy.
Thoroughly mix together all the ingredients as listed in Meatball Mixture except the flour. Shape meatballs (about 1 inch in diameter) then place on greased cookie sheet and dust with the flour. Bake at 350°F for approximately 30 minutes.
Base Sauce: In a pan large enough for sauce and meatballs, saute onions in melted butter. Add the water and bring to a boil then add bouillon and stir until dissolved.

White Sauce: Prepare in separate pot. Melt butter then add flour stirring constantly until blended, do not allow to brown. Slowly add cream while stirring.

Gradually combine both sauces, add baked meatballs and simmer for 30 minutes. Stir in capers at the end and serve.

Meatballs in Mushroom Cream Sauce

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Ingredients:

Meatball Mixture:

  •         1 lb    Ground Round
  •            1    Hard Roll 2 oz
  •                  Half & Half
  •     ¼ cup    Onions finely diced
  •            1    Egg
  •   1/8 tsp    Black Pepper
  •   1/8 tsp    Granulated Garlic
  •  1 pinch     Thyme
  •  1½ tsp     Instant Beef Bouillon
  •                  Flour

Mushroom Sauce:

  •      1 tbs    Butter
  • 4 oz can    Mushroom
  •     ¼ cup    Onions, diced
  •    2 cups    Water
  •    3½ tsp    Instant Beef Bouillon

White Sauce:

  •       2 tbs    Butter
  •    1½ tbs    Flour
  •     ¾ cup    Heavy Cream or Half & Half

 Directions:

Meatballs: Soak hard roll in enough half & half to make it soggy.
Thoroughly mix together all the ingredients as listed in Meatball Mixture except the flour. Shape meatballs (about 1 inch in diameter) then place on greased cookie sheet and dust with the flour. Bake at 350°F for approximately 30 minutes.
Mushroom Sauce: In a pan large enough for sauce and meatballs, saute onions and mushrooms in melted butter. Add the water and bring to a boil then add bouillon and stir until dissolved.

White Sauce: Prepare in separate pot. Melt butter then add flour stirring constantly until blended, do not allow to brown. Slowly add cream while stirring.

Gradually combine both sauces, add baked meatballs and simmer for 30 minutes.

Most fresh mushrooms, like Portabella, instead of the canned mushrooms add more flavor.

 

Stuffed Pork Roast

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Ingredients:

  •    4 lbs    Pork Loin, boneless, center cut

Stuffing:

  •  2½ lbs    Pork, ground
  •          3    Eggs
  •   ¾ cup    Bread Crumbs, unseasoned
  •   ¼ cup    Dried Onions, minced or chopped
  •     2 tsp    Salt
  •    ¼ tsp    Garlic Powder
  •  1 pinch    Black Pepper
  •    1 cup    Water, cold
  •      ½ lb    Mushrooms, fresh
  •                 Wooden Skewers

 Directions:

Cut the pork loin open as seen in Picture 1 below and set aside.
Clean and slice the mushrooms.
Place ground pork in a bowl, add the eggs and bread crumbs.
In a measuring cup combine salt, pepper, dried onions and garlic powder with the water and mix together.
Pour mixture over meat and knead well until it binds, fold in the mushrooms last.
Lay out the pork loin and spread the meat-mushroom mixture on top, keeping it to one side, see Picture 2 below.
Roll roast and secure with wooden skewers (Picture 3).
Place in roaster with fat side up, add some water to roaster to keep bottom of roast from burning and cover with aluminum foil.
Roast in oven at 350°F until internal temperature reaches 170ºF, check after 2 hours, uncover the last ½ hour to brown.

Picture 1 Picture 2
Picture 3 Picture 4
DSC02621

 

 

Tomato-Banana Salad

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Ingredients:

  •      4    Tomatoes
  •      3    Bananas

Dressing:

  • 2 Tbs    Lemon Juice
  • 2 Tbs    Olive Oil
  •             Salt, Pepper and Curry Powder
  • 2 Tbs    fresh Chives, chopped

Directions:

Peel tomatoes and bananas and cut into slices.
Sprinkle bananas with some lemon juice.
Arrange both in layers on a plate or platter.
Combine the rest of the lemon juice with the olive oil and season.
Mix and pour dressing over the tomatoes and bananas.
Sprinkle with the chopped chives and serve.

 

Coffee Liqueur-Kahlua Type

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1DSC02457

Ingredients:

  •        1 qt    Water
  •     2 cups    Sugar
  •       3 tbs    Instant Coffee
  •             8    whole Coffee Beans
  •       1 tsp    Vanilla Extract
  • 2 ½ cups    Vodka (80 proof)

Directions:

Combine water, sugar, coffee and coffee beans in a sauce pan, bring to boil and simmer for 1 hour.
Let it cool.
Add vanilla and vodka.