Miscellaneous Recipes

The first couple of recipes this week are recipes that Sharon Schaefer currently uses and says are really good. The recipes starting with the “Pack for Eggs” are from the old cookbooks that I told you about last week that Sharon found that belonged to her mother and grandmother.

German Lasagna

source: Sharon Schaefer

3/4 c. butter
3/4 c. flour
1 T. beef bouillon granules
2 t. onion salt
2 t. pepper, divided
1/2 t. white pepper, optional
2 1/4 c. milk (14-1/2 oz.) can chicken broth
1 lb. smoked Kielbasa or Polish sausage, chopped
2 eggs
1 1/2 c. (12 oz.) small curd cottage cheese
9 lasagna noodles, cooked and drained
1 (16 oz.) jar sauerkraut, rinsed and squeezed dry
2 c. (8 oz.) shredded Monterey jack cheese, divided
Melt butter. Stir in flour, bouillon, onion salt, 1 t. pepper and white pepper until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir 2 minutes or until thickened. Add sausage; heat through.
Combine eggs, cottage cheese and remaining pepper.
Spread 1 cup sausage mixture in greased 9x13-inch pan baking dish. Layer with three noodles, a third of the sausage mixture, half the cottage cheese mixture and sauerkraut and 3/4 cup Monterey Jack cheese. Repeat layers.
Top with remaining noodles and sausage mixture (dish will be full).
Cover and bake at 350 degrees for 50-60 minutes or until bubbly. Sprinkle with remaining Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Yield: 12 servings.

Colcannon (Irish Mashed Potatoes)

Source: Sharon Schaefer

4 med. potatoes, peeled and boiled
3 T. butter, to taste
1/2 t. salt, to taste
1/8 t. white pepper, to taste
1/4 c. milk or cream
8 oz. of kale or cabbage, cooked and chopped
Put the potatoes in a medium pot and cover with cold water by at least an inch.
Add salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.
Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt and pepper to taste and serve hot, with a knob of butter in the center.

Pack for Eggs

Source: Sharon Schaefer

1 pt. lime
2 pt. salt
3 gal. water
Put in jar and add eggs.

Powdered Sugar Cookies
Source: Sharon Schaefer
1 egg, beaten well
add: 1 t. Baking soda, beat again.
Let set 10 min.
Cream: 1 c. butter and 1 c. powdered sugar
Then add egg, 3 c. flour, 1 t. b. powder, 1 t. vanilla
Roll in balls and press thin.

Betty’s Rhubarb Crunch

Source: Sharon Schaefer

1 1/4 c. oatmeal
1 1/4 c. flour
1 c. brown sugar
2/3 c. butter, melted
2/3 c. of mixture for bottom and 1/3 for top
4 c. rhubarb, chopped
1 1/4 c. sugar
3 T. corn starch
1 1/2 c. water
Boil sugar, corn starch and water until clear.
Add rhubarb and 1 t. vanilla to above.
Bake 45 min. at 350 degrees.

Tomato Jelly

Source: Sharon Schaefer

1 envelope Knox gelatin
1/2 c. cold water
3 1/2 c. tomatoes
1/2 onion
1/2 bay leaf
stalk of celery
2 cloves
few grains of c-pepper
2 T. vinegar
few grains of salt
Soak gelatin in cold water five minutes. Boil other ingredients except vinegar, for 10 minutes. Add vinegar and gelatin and when gelatin is dissolved, strain.
Turn into a mold first dipped in cold water and chill. Remove to bed of crisp lettuce leaves and garnish with mayonnaise dressing. Print this post