Sauregurkes Family Favorite Recipes

 Italian Zucchini

4 slices bacon
1cup sclied onion
2 med.cloves garlic,minced
1 teaspoon oregono leaves,crushed
1/4 basil leaves,crushed
1 can (10 1/4 ounces) tomato soup
1/4 cup water
4 medium zucchini ,about 2 pounds, cut into 1/2 inch slices
Grated Parmesan Cheese

In skillet cook bacon until crisp;remove and crumble.Pour off,but 2 Tabl.of drippings.Cook onion with garlic,oregono and basil in drippings until tender.Add soup,water and zucchini.
Cover,cook over low heat 20 minutes or until zucchini is tender. Stir occasionally.Garnish with bacon and cheese.
Variation: Substitute 2 packages ( 9 ounces each)frozen cut green beans for zucchini.
PS.: I cut the bacon in small pieces before I fry it.It is much easier.I don't have to crumble it later.

 And here is the Cranberry Chutney recipe:
 
1 pkg. cranberries
1 cup sugar
1 cup water
 
Boil, then simmer, cranberries, water and sugar until cranberries pop open. Stir frequently to mix in sugar and keep from burning.
 
Add all the ingredients below to the cranberries after they have popped open:
 
1 16oz can pears, drained and diced (could add the juice if you desire)
1 unpeeled apple, diced
2 oranges, peeled and diced small
¼ - ½ cup raisins
1 ½ Tbls. apple cidar vinegar
½ tsp. ground ginger (or more to taste)
½ tsp cinnamon (or more to taste)
¼ tsp. ground cloves (or more to taste)
¼ tsp nutmeg (optional)
 
Mix well and stir to keep from burning.
Cook until desired consistency – shorter to keep chunkier or cook longer until well cooked down.
 
Add ½ cup halved or chopped pecans at end or before serving (so they don’t become so mushy)
 
You can eat warm or store in jars in refrigerator and eat cool.  Will last for a week or so.
 

 German Christmas Cookies

1/2 cup butter or margarine

1 cup sugar

2 eggs

1/2 teasp. grated lemon rind

1/2 teasp. anise oil

2 cups flour

1 teasp.ground cinnamon

1/4 teasp. nutmeg

1/4 teasp. allspice

1/2 teasp. ground cloves

1/2 teasp. baking soda

1/2 cup chopped citron

1 1/2 cups finely chopped,blanched almonds

Confectioners' sugar

Combine melted butt,suagar and eggs.Blend well.Add lemon rind and anise oil.

Stir together flour.all the spices and baking soda. Add flour mixture to butter mixture;blend.Add citron and almonds;mix well. Shape mixture into small balls using one teaspoon of dough each.Place balls on greased cookie sheet.

Bake in preheated 350-degree  oven 12 to 15 minutes.Roll in confectioners sugar to cover all sides Let cookies ripen for best flavor for one week.

Yoeld about 10 dozen cookies.

Tester 's note:Easy recipe.Good,if you like anise.

Tasters notes:Delicious.nice for anise fans,fruit and spice balance the anise flavor;taste like Christmas;excellent. 

Re: Daily Low Carb Chat August 16

   *

Hi Linny,this is the stuffed Eggplant recipe I told you about:. The changes I made are in parenthesis.

SAUSAGE STUFFED EGGPLANT

Ingredients:

1 large or two medium eggplants

Salt

1 lb. pork-sausage meat (I used the mild one)

1 clove garlic,minced

1 large onion,chopped

1/2 cup celery,diced  (1 cup)

1/2 cup green pepper,diced (1 cup)

1 can (1 lb.) tomatoes

1/2 teaspoon sugar (2 tablespoon + 1 package of sweetener)

1/4 cup each dry bread crumbs and grated Parmesan cheese.

Cut eggplant in half lengthwise and parboil in salted water for 10 minutes. Remove and cool.Scrap out the pulp,leaving a shell 1/2 " thick..

Brown sausage quickly,remove,drain on paper towels and crumble.Remove all,but 2 tablespoons of fat  from skillet. Sautee garlic, the onion,celery and green pepper in the remaining fat in skillet until lump. Add the diced eggplant pulp,the tomatoes seasoning (I used some gr.pepper) and sugar and artificial sweetener .Simmer 5 minutes.Add sausage,cook 5 minutes longer.

Pile eggplant shells in greased baking dish. Top with crumbs mixed with Parmesan Cheese. Bake at 375 F. for 45 minutes.

PS.: After I put the eggplant shells in the baking dish , I sprinkle them with a little bit of sugar. Since I have lots of stuffing ,I put a large layer of the stuffing mix on top of the eggplants,covering the whole surface.

Renate

Sauerkraut Salad Recipe

   * 10-12 Servings

   * Prep: 10 min. + chilling

10 10

Ingredients

   * 4 cans (16 ounces) sauerkraut, drained (I use mild Bavarian style S)

   * 1 cup green pepper, finely chopped

   * 1 cup onions, finely chopped (part green onions)

   * 1 cup finely chopped celery

   * 1 cup carrots,shredded

   * 1 cup sugar or more

   * 1/4 cup white wine vinegar

   * 1/4 cup vegetable oil

   * 1/2 teaspoon salt

Directions

   * In a large bowl, combine all ingredients. Cover and chill overnight.  Serve as a side dish or use as a relish on hot dogs or sandwiches. Yield: 10-12 servings.

      Salad will keep up to a week stored tightly covered in the refrigerator.

I ate at a Spanish restaurant a few times a fish casserole,which tastes great. I combined a few recipes and I think I am very close to the restaurant recipe. The fish dish is called Bacalao in Spanish. They restaurant made it with cod, but I made it once with flounder and the second time with tilapia.

COD BAKED WITH BELL PEPPERS AND TOMATOES

1 lb cod or any other fish

salt and pepper

1 med.onion,chopped

3 tomatoes ,chopped

1 green bell pepper,,1 red pepper and 1 yellow pepper,chopped

2 T oil

1 package .artificial sugar

2 TB. sugar

1 TB. lemon juice

1/2 teaspoon each thyme and garlic powder (or 2 cloves of garlic)

1/2 small can of tomato puree

1/2 cup red wine

Wash fish salt and pepper. Heat the oil in a med.size frying pan. Saute the onions and peppers until limp. Add the tomatoes, the sugars, lemon juice thyme,garlic salt or garlic cloves(finely chopped),the tomato puree and the red wine. Sautee until the tomatoes are done.

Set oven on 400F. spray Pyrex baking dish ( I doublet the recipe and used a 13x9 pan.)with Pam . Lay the fish in a single layer in the Pyrex dish. Put the vegetable sauce on top. Cover the dish with foil. Bake for 20 minutes or until the fish is done.   Renate

Bump to find these wonderful recipes later... Wow, do they look FAB!!  TY

Mary

Mary,I am happy that you like all my recipes.Unfortunately the Old Country Corner does not exist anymore. We also had a wonderful German-American Corner. Some people got new jobs or had other family commitments and we also ran out of subjects. It was great,we had Americans,Canadians ,Czech ladies and some in Germany .I miss the german Corner very much.We were here on the Old Country Corner,but also two times on Recipes.

Renate

BAKED APPLES

8 c cored and sliced baked Apples

1c sugar ( I used 1/2 c)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 c margarine or butter ( I used butter)

1/4 c water

Place apples in a 13x9x2 inch pan.In a small bowl, stir together sugar,nutmeg and cinnamon. Stir sugar mixture into apples. Dot margarine or butter over top; pour water over all .Bake covered in a 350 degree oven for 30 to 40 minutes or until apples are tender.Makes 8 to 10 servings

LEMONY  BROCCOLI  & CARROTS

3/4 to 1 lb fresh broccoli,separated into flowerets

1/2 lb ( about 6 )carrots,cut into 1/4"diagonal slices

Cook in 2" water till just tender,about 10-12 minutes. Drain.

2 T chopped onions

1/4 c butter

1/4 t crushed majoran

2 T slivered

1/2t grated lemon peel and 2 T lemon juice from 1/2 fresh lemon.

Saute together till onions are tender,then stir in almonds,lemon peel and juice.Pour over cooked vegetables;mix gently.

Makes 4-6 servings

STUFFED BAKED POTATOES

( for Two) I doubled the recipe.

2 lg.Idaho potatoes,scrubbed

4 strips bacon

1/4 c chopped green onion

2 T grated Parmesan cheese

1/2 c sour cream

1/2 tsp. salt

1/4 tsp. white pepper

Bake potatoes in hot oven,400F for 1 hr. While potatoes are cooling slightly, to make handling easier,fry bacon until crisp. Pour off drippings,then return 3 T.to skillet . add onion and saute slowly. Remove skillet.from heat.

.Cut shallow lengthwise slice from each potato and carefully spoon out inside; ; add to skillet. Add cheese,sour cream,seasonings and crumbled bacon, mixing and mashing to blend thoroughly. Return skillet to low heat and heat through. ( My mix was still hot and it was too dry to heat,it would have burned.)

Stuff mixture into potatoes,drizzle with butter and dash of paprika. Bake at 350F 15 to 20 minutes.These might be made ahead and be kept in the refrigerator or frozen.

CATFISH GUMBO

1/4 cup pork fat rendered, ( I used bacon)

1/2 cup finely chopped celery

1/2 chopped gren pepper

1/2 cup chopped onion

1 clove garlic finely chopped

2 cups beef broth

1 one-pound can tomatoes

1/2 pound fresh okra or one ten ounce package frozen okra ,sliced

2 teaspoons salt

1/2 teaspoon freshly ground black pepper ,( I always use more )

1/4 teaspoon thyme

1 bay leaf

Few drops of tobasco sauce,(I don't use)

1 pound skinned catfish fillets,cut into 1-inch pieces (I buy catfish nuggets)

1 1/2 cups hot cooked rice

PS : I double the vegetables and the catfish.

1.) Heat the fat and saute the celery ,green pepper ,onion and garlic in it ,until tender. Stir in the broth,tomatoes,okra,salt,pepper,thyme ,bay leaves and Tobasco.

2.) Bring to boil and simmer thirty minutes.

3.) Add the fish and simmer about ten to fifteen minutes longer,or until the fish flakes easily. Remove bay leaf.

4.)Place one-quarter cup of the rice in each of six hot bowls and fill with gumbo.

Yield :six servings.

Recipe comes from the "The New York Times Heritage Cookbook" by Jean Hewitt

This recipe comes from the Elsah Landing Restaurant,Heartland cooking, in Elsah,Illinois . The cookbook has some of the best pie recipes in it. Unfortunately the restaurant closed many years ago.

PEACH BLUEBERRY PIE

Pastry for a 2 crust (9inch) pie.     Pre-heat oven 400F ( I always use a deep pie pan)

3 cups sliced peaches,fresh or frozen      (I used 4 cups)

3 cups blueberries,fresh or frozen

1 cup sugar                                             (I used 3/4 cup)

3 Tablespoons quick cooking tapioca

1/2 teaspoon salt

1 Tablespoon lemon juice

2 Tablespoons butter

Combine peaches and blueberries.=======Combine sugar,tapioca, and salt. Add to peaches and blueberries. Add lemon juice .Stir gently to mix well. Let sit for 15 minutes,for the tapioca to get soft.

Put bottom crust  into pie dish. Add fruit mixture. Dot with butter.

Put second pie crust on a board and cut out some stars or flowers with small app. cutter or make small slits with a knife in several places . Place top crust over fruit. Brush with milk or egg wash. Sprinkle sugar on top.

Bake at 400 F for 10 minutes. Reduce to 350F and bake 50 minutes longer or until juice is bubbling through slits and slightly browned. 

This bread recipe sounds so delicious.  My whole family loves the taste and smell of cinnamon.  I think this will be a definite repeated recipe.  I am going to make it this week!  Thank you.

Kristin,which of my recipes will you make? Your post appeared at the end of my posts. I guess the Swedish Tea Ring? I never made it myself,but when we drive through Kansas, we stop at this little Swedish town,South of Salina and they are selling it there and serving it for breakfast at the Swedish Country Inn. I had plans to make it myself,but have not done it yet. It is delicious.

Renate