Bierschinken

Posted on by November 21, 2021
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Ingredients:

  •  2 lbs    Lean Pork Cubes cut into 1 inch Cubes
  •  2¼ g    Pink Cure
  •   11 g    Salt

 

  •   4 lbs    Ground Pork or Beef and Pork mixture
  •   22 g    Salt
  •  4.5 g    Pink Cure
  •  4.5 g    Smoke Salt or a few drops of Liquid Smoke
  •     4 g    White Pepper, ground
  •     4 g    Garlic, granulated
  •     2 g    Nutmeg, ground
  •  4 Tbs    Mustard Seeds Whole

Directions:

Day 1:
Coat the pork cubes with the smaller amounts of pink cure and salt and refrigerate overnight.

Day2:

Place ground meat in a bowl.
Weigh all seasoning and dissolve in about 100 ml ice-cold water.
Combine the seasoning with the meat and knead thoroughly – until it binds.
Add the cured Meat Pieces and knead until it binds
Transfer about 2 pounds at a time to a sheet of aluminum foil, wrap it airtight that it has the shape of a sausage.
Place on a baking sheet and bake at low temperature (250°F) for about 1½ hours.
Check temperature with a meat thermometer, the sausage is done when the inside temperature is at 155°F.

As a tread serve hot out of the oven or cool it down completely and slice as lunch meat.

Of the three loaves you get out of it, bake one and freeze the other two fresh in the foil and bake them when needed.

Chicken and Ham Salad

Posted on by November 5, 2021
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Ingredients:

  •       ½ lb    Chicken Breast, boneless and skinless
  •            2    Eggs, hard boiled
  •       25 g    Almonds, roasted and sliced
  •       28 g    Onions
  •       28 g    Gala Apple, peeled and diced*
  •   1 small    Sweet-Sour Pickle
  •       55 g    Deli Ham
  •       40 g    Peas and Carrots from a can
  •       30 g    Mushrooms, fresh
  •       55 g    Swiss Cheese
  •     ¾ cup    Mayonnaise or more as needed
  • 2 pinches    Curry Powder
  •                   Garlic Powder, Nutmeg, Black Pepper & Hungarian Paprika to taste
  •                   Instant Chicken Bouillon

* sprinkle with some lemon juice to prevent discoloration.

Directions:

In a small pot boil the Chicken breast in water seasoned with Chicken Bouillon until done.
Remove breast and cool completely in refrigerator.

Dice chicken and place into a bowl.
Cut open the eggs, remove the yolks and set aside. Dice the egg whites and add to the chicken.
Add the Almonds.
Dice the rest of the ingredients and fold together with the chicken.

In a smaller bowl break up egg yolks with a fork and mix in the mayonnaise. Season with curry, black pepper, garlic, nutmeg and paprika to taste.
Fold dressing into to the chicken mix. Add more mayonnaise if necessary.

Refrigerate for one hour. Taste to see if more seasoning is needed.

This will make about 7 servings a ¼ pound each.

Quick Potato Soup

Posted on by November 3, 2021
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Ingredients:

  •         3    Knockwurst or smoked Kielbasa (10 oz)
  •        ½    small Onion
  • 6 cups    Water
  •         4    Beef Bouillon Cubes
  •   1 Tbs    Vegetable Oil
  •     7 oz    Instant Potatoes
  •   2 Tbs    Heavy Cream (optional)
  •                Garlic Powder
  •                Marjoram ground to taste
  •                Salt and Pepper to taste
  •                Fresh Parsley to Garnish

Directions:

Dice onion and slice the smoked sausages.
In a Stockpot, using the oil, saute both until onions are glassy.
Add the water and Bouillon cubes, bring to a boil and simmer until bouillon cubes are dissolved.
Whisk in the Instant Potatoes and fold in all other seasoning to taste.
Heat through, but do not boil.

For serving garnish with chopped fresh parsley.

Onion Soup for a Crowd

Posted on by November 21, 2021
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Enough for 70 Bowls, was a great hit at a dinner at our church!

Ingredients:

  •     14 tbs    Butter
  •     14 tbs    Oil
  •     14 lbs    Spanish Onions
  •   48 cups    Beef Broth
  •       1 tsp    Granulated Garlic
  •     2 cups    White Wine
  •                   Pepper to taste

Topping:

  • 70  thin slices of Baguette cut at an angle that slices are bigger.
  • 35  Slices  Swiss Cheese

Directions:

Skin the onions. Cut them in quarters and thinly slice.  In a large frying pan, heat some oil and butter, then add the some of onions. Cook over medium heat until the onions are glassy and lightly browned, stirring occasionally.
Transfer to a very large pot. De-glaze the frying pan with some of the Beef Broth.
Repeat until all the onions are browned.
Add the broth, garlic, wine and pepper to taste. Simmer for 30 minutes.
Cover baking sheets with aluminum foil and spray with non stick cooking spray.
Place slices of the Baguette on a baking sheets, cut cheese in half and place 1 piece on each slice of bread. If desired you can use more cheese per slice.
Bake in oven until bread is toasted and cheese is melted.
Fill 9 oz plastic soup bowls ¾ of the way with soup, then place a slice of toasted bread with cheese on top and serve.

Broccoli Casserole for a Crowd

Posted on by November 21, 2021
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Ingredients:1DSC02014

  •         2½ lbs    Onions, diced
  •         2½ lbs    Celery, diced
  •          10 tbs    Butter
  •            5 can    Cream of Mushroom Soup
  •            1 can    Mushroom Pieces (#10 can)
  •    2½ glasses    Processed Cheese Sauce (Cheese Whiz)
  •              6 lbs    frozen, chopped Broccoli
  •         10 cups    Rice, cooked (5ups uncooked)
  • 1-2 bundle(s)    Fresh Broccoli

Directions:

Clean and cut up the fresh broccoli then steam lightly.
Cook packages of frozen broccoli according to directions.
Saute onions and celery in butter.
Soften cheese sauce.
Drain Mushrooms.
Thoroughly mix all the ingredients together, except the fresh broccoli.
Pour into full size Aluminum Dishes.
Spread the fresh cooked broccoli on top.
Bake at 350˚F for 35 to 45 minutes.

Spaghetti Sauce

Posted on by October 30, 2021
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Ingredients:

  •       ¾ lb    Ground Meat
  •     1 cup    Onions, diced
  •   2 cans    Mushrooms, small or replace with equivalent amount of fresh mushrooms
  • 3 cloves    Garlic
  •   2 cans    Tomato Sauce (15 oz)
  •   1 pinch    Red Pepper (Cayenne)
  •                  Basil, Oregano and Thyme to taste

Directions:

In a sauce pan brown the meat, add the onions, fry until glassy and add mushrooms.
Finely chop the garlic and add to the pan.
Season with basil, oregano, thyme and red pepper. Pour in the 2 cans of tomato sauce.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Add water if needed.

Serve over mini penne or spaghetti noodles with grated Parmesan and/or Romano cheese and garlic bread on the side.

Zucchini and Yellow Squash

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Ingredients:

  •    1 med   Zucchini
  •    1 med   Yellow Squash
  •            1   Carrot, about 2 ounces
  •       1tsp    Raw Sugar – Turbinado
  •      1 tsp    Lemon Juice
  • 2 gloves    Garlic
  •      2 Tbs    Butter
  •                  Salt & Pepper to taste

Directions:

Clean Zucchini and Squash and cut into 3 inch pieces.
Julienne the skin and flesh of the squashes using a mandolin slicer with a 3.5 mm julienne blade.
Discard the seed centers. (Should give you about ½# of strips)
Clean and julienne the carrot.
Clean and mince garlic with a garlic press.
In a medium size frying pan, melt the butter together with the garlic.
Add squashes and carrot strips.
Sprinkle it with the raw sugar and season with salt and pepper to taste.
Drizzle with lemon juice and saute for about 5 minutes to the firmness you desire.

Makes 2 generous portions or about 3 servings.

Serve and enjoy!  

Cocktail Sauce for Shrimps

Posted on by October 10, 2021
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Ingredients:

  • Ketchup
  • Horseradish, prepared

Directions:

In a dish mix both ingredients thoroughly, start with as much ketchup as you need and a small amount of horseradish, mix and taste.
Adjust ingredients ratio to your liking.

As it is so easy to make just whip up the amount you need for your dinner. That is one less jar getting older and out-dating in your fridge.

Drunken Plums – Zwetschgen in Red Wine

Posted on by October 21, 2021
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Ingredients:

  •      2 lbs    Italian Plums / Zwetschgen
  •     ½ lbs    Sugar
  •   750 ml    Dry Red Wine of the less expensive kind, that means the cheaper stuff!
  •            1    Cinnamon Sticks
  •   125 ml    Rum

Directions:

Clean Plums, cut in half and remove stones/pits. Depending on the size of plums you might want to cut them smaller.
Combine plums, red wine, sugar and cinnamon stick in a large enough pot.
Bring to a boil, simmer for 5 minutes, remove from heat and add Rum.
Sterilize 2 Ball Jars (quart size) and lids in hot water.
Fill the jars while plums and juice are hot and seal. Plums should fit in 1 jar.
Strain the left over juice through a sieve into the other jar and seal.
Store the glass with the plums in a cool place for a week before enjoying the contents.
The left over liquid can be imbibed/sipped as a liquor or spooned over a Vanilla pudding or ice cream.

Plums can be served pure or also as topping for Pudding or Ice Cream.

Pork Ribs on the Pellet Grill

Posted on by September 26, 2021
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Just invested in a Pit Boss Pellet Grill/Smoker and
this is a recipe from their instruction book, changed to fit our taste.

Ingredients:

  •         1 slab    Pork Ribs, St. Louis Style, about 4 pounds
  • about 20 g    Our Pork Grill Seasoning with Salt
  •            1 lb    Onions, diced

For the BBQ Sauce:

  •          1 cup    Apple Juice
  •          3 Tbs    Vinegar
  •          2 Tbs    Worcestershire Sauce
  •        1½ tsp    Paprika
  •        1½ tsp    Chili Powder
  •          4 Tbs     Vegetable Oil

Directions:

Remove skin from the bone side of the ribs and rub with Pork Grill Seasoning to taste.
Prepare and preheat your pellet grill according to pellet grill instructions at the smoke setting.
Line a Stainless Steel Baking sheet with Aluminum foil and set a stainless steel wire cooling rack** on it.
Place ribs on the baking sheet/cooling rack assembly, set it into the grill and smoke for 4 hours.

In a Sauce Pan combine the Sauce ingredients plus ¼ of the onions, bring to a boil and simmer for about 5 minutes to let it thicken.

Prepare a double layer of heavy duty Aluminum Foil big enough to enclose the ribs into a pouch.
Place the onions in the center of the foil and place ribs on top of the bed of onions.
Pour about ¾ of the sauce over the ribs and seal the pouch by folding the foil.

Place back on pellet grill increasing the temperature to 350°F and “steam” the ribs for 1 hour.
Open pouch and baste the ribs on both sides with the remaining sauce.
Let the sauce caramelize, remove the ribs and serve.

 

** Setting the ribs on the baking sheet/cooling rack assembly will save on clean up!