Ham Pot Pie
- 5 lbs ham (with bone in)
- 3 medium potatoes (cubed)
- 5 cups all-purpose flour
- 5 eggs
- 1 cup milk
- chopped parsley
- Place ham in large pot and cover with water.
- Boil to make ham broth.
- Cut ham into cubes and set aside.
- Place potatoes in broth to cook while you are mixing dough.
- In large mixing bowl, mix flour, eggs, and milk to form soft dough.
- You may need to add a little more milk.
- Roll dough to 1/8″ to 1/4″ thickness (depending on preference).
- Cut dough into 1″ by 3″ rectangles.
- Drop dough into broth one piece at a time.
- Cook until dough is done.
- Add ham.
- Salt and pepper to taste.
Add parsley for color
Old Fashioned Gob Cake
1 Box Chocolate Cake Mix
1 Small Box Instant Chocolate Pudding
1/4 Cup Oil
3 Eggs (reserve 2 egg whites for icing)
Prepare cake mix as directed on package and add dry pudding, 1/4 cup oil and 3 eggs (minus 2 egg whites). Beat 2 minutes. Line 2 cookie sheets
( 13 1/2” x 9 1/2” x 1/2” ) with waxed paper. Split batter between 2 pans and bake at 350 degrees for 12 minutes.
2 Egg Whites 3/4 Cup Crisco
1 1/2 Cups White Sugar 3/4 Cup Oleo
3/4 Cup Canned Milk 3 Teaspoons Vanilla
Put sugar and milk in saucepan and cook over low heat for 12 minutes ( make sure this boils to thicken it or it will not mix well with other ingredients later). Cool. Beat egg whites until stiff ( this is best done in a glass bowl or this could take forever). When sugar- milk mixture cools combine all ingredients and beat until light and fluffy. ( I have found it is easier if you cream the shortening, oleo and vanilla first then add the egg whites and then the sugar- milk mixture.)
Haluski – Cabbage and Noodles
(16 ounce) package medium-wide egg noodles
Prep 15 m
Cook 45 m
Ready In 1 h
- Preheat oven to 300 degrees F (150 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
- Melt 1/2 cup butter in a large skillet over medium-low heat; cook and stir onions until translucent, 5 to 10 minutes.
- Cook and stir remaining butter and cabbage into onions until cabbage is softened but not browned, 5 to 8 more minutes. Season with salt and black pepper.
- Place cooked noodles and cabbage mixture in a large roasting pan and stir gently to combine. Sprinkle with more salt and black pepper if desired.
- Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Halupki (Stuffed Cabbage)
Prep 45 m
Cook 2 h 45 m
Ready In 3 h 30 m
- Place the cabbage in a stockpot with enough water to cover.
- Add 1/4 teaspoon salt to the water and cabbage.
- Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
- Reserve 12 oz. of cabbage water.
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim thick center vein off of bottom of each cabbage leaf.
- In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
- Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
- Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
- Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
- Layer the stuffed cabbage rolls over the cut leaves.
- In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
- Pour the tomato sauce mixture over the cabbage rolls.
- Cover roasting pan with aluminum foil.
- Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
SOMETHING TO SAVOR
When you quaff your first mug of raw cider from your own press, you’ll wonder why you ever used to buy that refined, watered-down liquid that the grocery trade sells under the name of apple juice. Homemade and commercial apple squeezin’s are about as much akin as frozen orange juice and the pulp-rich exudate of hand-squeezed Valencias.
From just the food-dollar point of view alone (not considering the quality of the cider you bottle at home) having a cider press makes pretty good sense. In Seattle, not far from where we live, raw cider sells for a whopping $4.50 per gallon, which means that my little $30 apple crusher easily pays for itself several times over every year.
And as I mentioned earlier, having a handcrafted cider press isn’t a bad idea from the standpoint of giving your great grandchildren something to talk about.
If you do nothing else with your cider press, use it to create the starting juice for a batch of Applejack. The Applejack recipe shown below was taught to me by a retired Marine pile driver named Ade Youngsman, and I can’t recommend it too highly.
I’ve given the measurements in rather large units. Feel free to scale them down or change their proportions as you see fit, because after all, these amounts simply represent my best approximation of what I usually judge by sight and feel.
10 pounds of sugar water 3 gallons of fresh cider 10 pounds of crushed raisins yeast (optional)
Pour the sugar into a large kettle and add just enough water to dissolve all of the sweetener. Bring the solution to a boil, hold it there for one minute, then allow it to cool until it’s lukewarm. Combine the cooled sugarwater with the cider in a large jug or carboy and stir well. Crush the raisins and dump them into the container too. (You can add a tablespoon of yeast at this point if you want, but it’s not really necessary.)
Now cap the fermentation vessel tightly and run a small hose from the stopper to a jar of water. This way, gases which are liberated during fermentation can bubble out through the water in the jar, while air cannot enter into the main jug. (It’s important to keep air out of the carboy of fermenting brew, since oxygen promotes the growth of molds and other spoilage organisms.)
Let your Applejack mature at 70° F until you just can’t wait any longer, then drink it chilled (in hot weather) or piping hot (at night or on a cold day), and don’t forget to eat those raisins, they pack a wallop!
Fried chicken balls
1 (1 ounce) package ranch dressing mix
2 cans chicken – 2 cups cheese – 4 green onions, chopped – rice
- Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
- Fry the breaded balls in the hot oil until slightly browned, about 1 minute
KRUSTEAZ MIX FOR FUNNEL CAKES WITH THAT CANIVAL TASTE
Ingredients For Funnel Cakes for Carnival Flavor
- Krusteaz Mix 1 Cup Mix
- 4 T. sugar per Cup of mix / Colored sugar can be used to add color
- 1/8 tsp. salt
- 1 extra egg
- Vegetable oil for frying
- Powdered sugar for topping
- Boil water, butter, sugar, and salt together in a saucepan.
- Add mix and work it in until it is all incorporated and dough forms a ball.
- Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes.
- With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
- Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip.
- Heat about 2 1/2 inches of oil in a heavy pan.
- Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once.
- Remove cake from oil, drain on paper towels, and top with powdered sugar.
- Continue until all of the batter is used
GOB ICING for gob cakes
- 2 (8 ounce) packages cream cheese, cold (very important) shopping list
- 1/2 cup butter, softened shopping list
- 2 cups sifted confectioners’ sugar shopping list
- 1 teaspoon vanilla extract shopping list
How to make it
- In a medium bowl, cream together the cold cream cheeses and butter until creamy.
- Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.Cream Cheese COOL WHIP FrostingInstructions
- Combine softened cream cheese, COOL WHIP whipped topping, powdered sugar and vanilla in a large bowl. Whisk until combined and light and fluffy.
- Ingredients 1 (8oz) package cream cheese (at room temperature) 1 (16oz) container COOL WHIP whipped topping 1/2 cup powdered sugar 1/2 teaspoon vanilla
- Gob icing cool whip
- Recipe Type: Soup
- Prep time: 10 minutes
- Cook time: 40 minutes
- Serves: 8
- 1 and 1/2 cups spicy Italian sausage links (12 links)
- 2 medium potatoes, cut in half lengthwise, and then cut into 1/4″ slices
- 3/4 cups diced onions
- 6 slices of bacon
- 1 and 1/2 teaspoons minced garlic
- 2 cups kale leaves, cut in half, then sliced
- 2 tablespoons chicken base
- 1 quart water
- 1/3 cup heavy whipping cream
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1 minute. Add chicken base, water, and potatoes; simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve