Ingredients:
No Salt Version:
Salt version:
Start with 24 g Salt of your choice and add all of the above ingredients.
Excellent not only for Pork!
All herbs and spices are ground or granulated!
Mix thoroughly and fill into an airtight container. Use to taste.
Store in a cool, dark place.
Ingredients:
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.
Ingredients:
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.
from Lorraine
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
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:
Base Sauce:
White Sauce:
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.
Ingredients:
Meatball Mixture:
Mushroom Sauce:
White Sauce:
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.
Ingredients:
Stuffing:
Directions:
Cut the pork loin open as seen in Picture 1 below and set aside.
Clean and chop 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 160ºF, check after 2 hours, uncover the last ½ hour to brown.
Picture 1 |
Picture 2 |
Picture 3 |
Picture 4 |
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Ingredients:
Dressing:
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.