German Sausage Chowder

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GERMAN  SAUSAGE  CHOWDER

This is a wonderful dish on a cold fall eveing or winter night.

German Sausage Chowder

Ingredients:

  • 1 lb. (8 links) fully cooked bratwurst   or knackwurst* cut into 1/2 inch pieces
  • 2 med. (2 c.) potatoes, peeled and  chopped
  • 1 med. (1/2 c.) onion, chopped
  • 1 sm. (4 c.) cabbage, shredded
  • 3 c. milk
  • 3 tbsp. all purpose flour
  • 1 c. (4 oz.) Swiss cheese, shredded
  • Snipped parsley

Directions:

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper.  Add 2 cups of water. Bring to boiling and reduce heat.  Cover and simmer for 20 minutes or until potatoes are nearly tender.  Stir in cabbage.  Cook 10 minutes more or until vegetables are tender.  Stir in 2 1/2 cups of the milk.  Stir remaining milk into flour and stir into soup.  Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly.  Stir in cheese until melted.  Garnish with parsley.  Makes 6 servings.  *Polish sausage may also be used

Broccoli Soup

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BROCCOLI  SOUP

This is a wonderful soup for the cold days that are ahead of us. Please try this soup and let me know how you enjoyed it. This is one that I enjoy to cook so much.

Ingredients;

Broccoli Soup

  • 1 bunch broccoli
  • 1 c. chopped celery
  • 1 c. chopped onion
  • 1/8 to 1/4 lb. Velveeta cheese
  • 3 c. milk (2% or 1%)

Sauce:

  • 3/4 c. flour
  • 2 c. milk

Directions:

Cook broccoli until tender.  Drain off water.  Add 3 cups milk.  Add cheese.  Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour).  Add to vegetables with salt and pepper to taste.  Cook 15 to 20 minutes.  Stir frequently.

Broccoli, Asparagus or Cauliflower Soup

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BROCCOLI,  ASPARAGUS  OR  CAULIFLOWER  SOUP

 It is the time of the year to warm up your home and family with some good old fashion home made soups for lunch or dinners.

Ingredients:

Broccoli, Asparagus, or Cauliflower Soup

  •  2 tbsp. butter
  • 2 tbsp. flour
  • 1 bunch (10 oz.) fresh broccoli, or 10 oz fresh asparagus, or 10 oz fresh cauliflower
  • 1 sm. onion, finely chopped
  • 2 tbsp. butter
  • 1 qt. chicken stock or broth
  • 1/2 c. heavy cream, warmed
  • Salt and pepper

Directions:

Melt 2 tablespoons butter in a small saucepan, stir in flour.  Cook 3 minutes over low heat, stir constantly.  Cool.  Set aside.  If using broccoli:  Wash and trim off tough part.  Separate and cut into 1/2 inch pieces.  In a large saucepan saute onion in 2 tablespoons butter until tender.  Stir in broccoli, cover and cook 3 minutes.  Stir in stock or broth, heat to simmering.  Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth.  Simmer, covered until broccoli is tender, about 30 minutes.  Remove from heat, cool slightly.  Puree in electric blender, return to saucepan.  Blend cream into soup.  Taste and salt and pepper if needed.  Serve.

Watermelon Punch

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Before it is too late and Watermelons are gone for the seasons try this refreshing watermelon punch recipe. It is sure to be a delight and something so light and refreshing. You can adjust the brandy as you like and add more to your taste.

Watermelon Punch

Watermelon Punch

Ingredients:

  • 1 c sugar
  • 1 c water
  • 1/2 sm evenly-shaped watermelon
  • 1/4 c brandy
  • 1 cn (12 oz) lemon-lime soda
  • 1 ice cubes
  • 1 t pine nuts, Shelled

Directions:

In a saucepan, bring sugar and water to a boil; cool. Scoop watermelon with a melon baller; discard seeds. Pour sugar syrup over watermelon balls. Scoop remaining watermelon; squeeze in a clean cloth to extract juice. Combine watermelon balls, watermelon juice, and brandy; chill. Cut the upper edge of the watermelon shell in a saw-tooth design and use as a punch bowl. Just before serving, add watermelon mixture, soda, and ice cubes to watermelon shell. Sprinkle with nuts. Makes 10 to 12 servings

Holiday Cider Punch

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The winter months are coming upon us and autumn is in the air. Right around the corner is Halloween. We will be looking for great ideas and especially to make a Witches Brew to serve to our guest. Here is a great punch idea that you might like to serve to your Halloween guest that come to visit you.

Holiday Cider Punch

Holiday Cider Punch

Ingredients:

  • 1 qt apple cider
  • 1 qt pineapple juice
  • 1/4 c sugar
  • 2 sticks cinnamon
  • 1/2 t whole allspice
  • 1/2 t whole cloves
  • 1/2 c lemon juice
  • 1 bottle sauterne wine,(4/5 -qt.)
  • 5 sm apples
  • 1 whole cloves

Directions:

In a large pan, combine the first 6 ingredients. Simmer for 15 minutes. Add lemon juice and wine. Heat but do not boil. Pour into a large punch bowl. Stud apples with cloves and float in punch bowl.

Dill Stuffed Mushrooms

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 DILL  -  STUFFED  MUSHROOMS

Ingredients:

DILL - STUFFED MUSHROOMS

  • 24 fresh mushrooms (white button)
  • 2 tbsp. sliced green onion
  • 2 tbsp. butter
  • 1/4 c. fine bread crumbs
  • 1 tsp. dried dill weed
  • 1/2 tsp. Worcestershire sauce

Prepare

Remove stems and chop.  Cook stems and onion in butter till tender.  Remove from heat.  Stir in bread crumbs, dill weed, and worcestershire sauce.  Fill mushroom crowns with bread crumb mixture.  Bake on ungreased cookie sheet for 6 – 8 minutes at 425 degrees. 

Texas Corn Chowder

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TEXAS CORN  CHOWDER

CORN CHOWDER

Ingredients;

  • 4 c. sliced potatoes
  • 2 c. boiling water
  • 1/4 lb. salt pork or bacon (diced & fried until brown, drain)
  • 1/2 c. chopped onion
  • 2 c. corn, whole kernel or cream
  • 2 c. milk
  • 1 tsp. salt
  • 1 tsp. paprika
  • 2 tbsp. chopped parsley

Prepare

Boil potatoes 15 minutes.  Fry salt pork or bacon.  Add onion and cook slowly for 5 minutes.  Drain.  Add to potatoes along with corn.  Cook 15 minutes. Add milk, salt, pepper and paprika.  Heat to boiling point and serve piping hot with parsley sprinkled over top.  Do not boil.  Serves 4 – 6.  This is a hearty cold weather dish which our family liked very much!   1/8 tsp. pepper

 

Asparagus Omelet

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ASPARAGUS  OMELET

ASPARAGUS OMELET

Ingredients:

  • 1 lg. can asparagus tips (when in season and fresh use fresh asparagus cooked)
  • 1 tsp. salt
  • 1/2 (2 slices) c. bread crumbs
  • 4 eggs
  • 1 1/2 c. milk
  • 1/4 tsp. paprika

Prepare:

Drain can of asparagus tips and arrange on bottom of lightly buttered baking dish.  Add salt, sprinkle over this, bread crumbs (without crusts) of fresh bread.  Beat eggs slightly, add milk.  Pour over ingredients in dish.  Sprinkle paprika over top.  Place in cold oven bake for 1 hour at 325 degrees.

Scalloped Cabbage

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SCALLOPED  CABBAGE

SCALLOPED CABBAGE

Ingredients:

  • Shred enough cabbage to fill a casserole.  Cook in salted water until tender.  make white sauce of:
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 c. milk

Prepare:

When thick, add 1 cup sharp cheese, and stir until melted.  Add salt and pepper to taste.  Pour over the drained cabbage and cover with buttered crumbs and bake in moderate oven until heated through and top is brown.

Simpson’s Zucchini Fritters

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SIMPSON’S ZUCCHINI  FRITTERS

ZUCCHINI FRITTERS

Ingredients:

  • 1 1/2 c. flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 c. milk
  • 1 egg, beaten
  • 1 c. zucchini, shredded
  • Oil for deep frying

Prepare:

In bowl mix first 3 ingredients.  Mix milk, egg and zucchini.  Add to flour mixture; mix.  Drop by tablespoon into deep heated oil.  Fry 3-4 minutes (golden brown).  Serve hot.

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