POLISH WEDDING SAUSAGE SUPPER

12 Aug

 

                                                     mariafedro.com                                   

 

Kiełbasa weselna (keow-BAH-sah vuh-SELL-neh) Weselna means “wedding.  This pork kielbasa is mixed with beef and double-smoked for a hearty flavor, texture, and color . Double-smoked pork sausage used to be the preferred choice to serve at weddings and other important events and to sober guests up before going home

These days, it’s simply a signifier of intense smokiness and a touch of garlic flavor.

It is meant to be served at room temperature as a snack or appetizer, but today we are going to incorporate it into a wonderful dinner skillet.

 

 

 

Before we begin , here’s a little something you might not know about one of Americas favorite sausages

 

The word entered English directly from Polish kiełbasa (/kiːlˈbɑːsə/ or /kᵻˈbɑːsə/),[b] meaning “sausage”. Etymological sources state that originally, the word comes from Turkic kol basa, literally “hand-pressed”, or kül basa, literally “ash-pressed” (cognate with modern Turkish dish külbastı), or possibly from the Hebrew kol basar (כל בשר), literally meaning “all kinds of meat; however, other origins are also possible.
The terms entered English simultaneously from different sources, which accounts for the different spellings. Usage varies between cultural groups and countries, but overall there is a distinction between American and Canadian usage. In New Jersey, Pennsylvania and most areas of Greater New York City, a plural Polish transitional form is used, kiełbasy (pronounced /kəˈbɑːsiː/). Canadians also use the word kubasa (/kuːbɑːˈsɑː/ or /ˈkuːbəsɑː/), a corruption of the Russian kolbasa (колбаса), and Albertans even abbreviate it as kubie to refer to the sausage eaten on a hot dog bun.[c]

 

The most popular kiełbasa is also called “Kiełbasa Polska” (“Polish Sausage”) or “Kiełbasa Starowiejska” (“Old Countryside Sausage”). This one comes closest to what is generally known in America as “kiełbasa” (a Polish sausage). Nowadays, many major meat packers across America offer a product called “kiełbasa,” usually somewhat different from the original.
In Poland, kiełbasa is often served garnished with fried onions, and – in the form of cut pieces – smoked kiełbasa can be served cold, hot, boiled, baked or grilled. It can be cooked in soups such as żurek (sour rye soup), kapuśniak (cabbage soup), or grochówka (pea soup), baked or cooked with sauerkraut, or added to bean dishes, stews (notably bigos, a Polish national dish), and casseroles. Kiełbasa is also very popular served cold as cold cuts on a platter, usually for an appetizer at traditional Polish parties. It is also a common snack (zagrycha) served with beer or plain vodka

and this is what Brian L Lichorowic has to say about it :

What we buy around here in our local Safeway™ and most grocery chains is not Kielbasa but it’s not, trust me.   Authentic Polish Kielbasa is a delicious delicacy that can only come from age-old recipes and careful production by master butchers and chefs. Sorry, Hillshire Farms does not qualify. It’s some type of meat that is flavored to taste something like the real deal. I am always uninspired when cooking with it because once you cook with the real thing it’s hard to go back to an imitation. Like so many things epicurean I guess.
.

 

 

The Mustard and horseradish really add a surprising  robust taste to this !

 

 o

one perfect bite

 

Recipe :

 

3 tablespoons bacon fat or olive oil

1 large Red  onion, –  chopped 
1 half head of (about 10 ounces total) savoy cabbage, cored, cut into 1-inch pieces, about 6 cups   

 

1 bunch  kale, – stem  removed, leaves cut into 1 inch pieces, about 3 cups   

                                                                                                                                                                                                                                           once upon a chef

 

1 red pepper – cored, cut into 1-inch pieces
1/2 teaspoon salt
1  14 oz can  sauerkraut, drained, –
2 cloves garlic, finely chopped
1 tablespoon whole-grain Dijon mustard –
1 teaspoon prepared horseradish –

Freshly cracked black pepper
1 lb . uncured fully cooked kielbasa, cut on bias into 1/2-inch slices  

2 tablespoons each, chopped: parsley, chives

Heat a large (12-inch) deep nonstick skillet over medium-high heat. Add the bacon fat or oil, onion, cabbage, kale, red peppers and salt. Cook until cabbage and kale are wilted and tender, about 10 minutes. Stir in sauerkraut; cook and stir 5 minutes.

Stir in garlic, mustard, horseradish and pepper to taste; cook 2 minutes. Stir in sausage. Cook and stir until heated through, about 5 minutes. Remove from heat. Sprinkle with herbs and serve.

 

Eat nd Enjoy !

 

 

 

 

KING RANCH CASSEROLE

22 Jul
 

OKAY, So this is about the Dish you might have heard about , THE KING RANCH CASSEROLE

 

 

Yes , Kristine  , there is a king in Texas

left eye on the media

 

 

 

And he is a cowboy and does have a ranch

      
 Materiality & Spectacle

 

 

 

But that’s not the King we are talking about today.

 

There is also THE KING RANCH in south Texas

 

TOUR TEXAS

“Everything’s bigger in Texas!”  Have y’all heard that a few times?   In the heart of South Texas there’s a ranch that’s bigger than the state of Rhode Island! It’s the world famous, 825,000 acre King Ranch!

Los Kineños
The heritage of King Ranch is a fascinating and critical part of Texas history which is why it’s both a national historic landmark and a popular tourist attraction. In 1853, a successful steamboat captain named Richard King purchased 15,000 acres of untamed land along the Santa Gertrudis Creek. He bought cattle from an impoverished village in Mexico to stock his new ranch. While driving his herd back home, he came to the realization that he just took away the villagers’ main means of survival, so he headed back and invited the people to come work for him on his ranch. Many accepted his offer and became known as Los Kineños, Spanish for the King’s men.

photo_kinenos

They began by raising Texas Longhorns, but later the ranch developed its own breed, the Santa Gertrudis, which is regarded as the first new breed of beef cattle in America! Later generations developed more cattle breeds, planted crops and even raised thoroughbred horses, including Assault, who won the Triple Crown in 1946.

 

 

Alas, that is not were this recipe was perfected. As far as anyone can tell.

It seems that in the it does not appear that this casserole was created at the famous ranch known for its beef and the main ingredient for this casserole is chicken.  It has been said that the ranch owners wife cringes at the thought of this casserole:

One theory attributes that the rise of the popularity of King Ranch casserole coincided with post World War II cooking in the 1950’s.  Canned soups provided more cooking convenience for housewives to free up their time.  It is possible that the Campbell soup company introduced the idea of this casserole in recipe pamphlets that used to be sent to housewives in an effort to sell more product in the stores.

 

 

      

Another theory is the recipe could have been created by a Junior League Society club woman in Texas for one of their cookbooks.

Another rumor is that a lady from Robstown, Texas (which is near the King Ranch) may have entered the recipe in a national cooking contest for either Pillsbury or Campbells and used the name King Ranch since it was catchy.

Most people believe this casserole recipe originated sometime in the 1950’s.  In most cases, the creation of casseroles across the country came from the need for housewives to find inexpensive and filling ingredients to feed a large family or church congregation.
1950’s – Casserole gained popularity with the introduction of Campbell’s Cream of Mushroom soup.

What’s Cooking, San Antonio Light, (TX), January 23rd 1966 (p.9-G):
“King Ranch Chicken is Mrs. William L Gill’s favorite casserole for luncheon or buffet. It was served to her Christmas Party for the Holly Garden Club of which she was the member for many years.  She finds the casserole a hit with men as well as with women guests.

 

This is the 1950’s recipe using mushroom soup:

Three to four pounds of chicken breasts, boiled until tender, then diced. (reserve stock):

1 dozen fresh tortillas,

1 can cream of mushroom soup,

1 can cream of chicken soup, 

1 cup chopped green pepper,

1 cup chopped onion,

1 tablespoon of chili powder,

pound of grated cheddar cheese.

1/2 small can of tomatoes (10 oz size)

1/2 small can of tomatoes with chiles.

 

Line the bottom and sides of greased 3-quart casserole with a layer of tortillas.

Sprinkle with 2 tablespoons of chicken stock.

Then make a layer with 1 can undiluted cream of mushroom soup, of the diced chicken and of the other ingredients in order.

Cover with tortillas, sprinkle with 2 tablespoons of chicken stock, and make a second layer with 1 can of undiluted cream of chicken soup and the remaining ingredients.

Top the last layer with 1/2 small can of tomatoes (10 oz. size) and 1/2 small can of tomatoes with chiles.

The casserole may be prepared in advance and refrigerated.  When ready to serve, bake at 350 degrees F. for about 1 hour. Served with a tossed green salad and French bread.”

 

king ranch chicken casserole

 

 

A version based on :

SLIGHTLY FANCY-PANTS KING RANCH CHICKEN CASSEROLE by Chris Moore


Ingredients:
1 1/2 pounds of chicken, without skin and bones ( or use a rotisserie chicken)
4 teaspoons freshly squeezed lime juice
1 Tbsp  chili powder
Salt
Pepper
1/4 cup olive oil
4 tablespoons unsalted butter
1/2 medium yellow onion, diced
1 red bell pepper, seeded, stemmed, and diced     king ranch chicken casserole
1 poblano pepper, seeded, stemmed, and diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon of cumin
1/2 teaspoon cayenne pepper
1 cup of chicken broth
1 (10-ounce) can Ro-Tel tomatoes, drained
1/2 cup half and half
1/3 cup sour cream
1/4 cup chopped cilantro
Vegetable oil, for cooking the tortillas
10 corn tortillas  
1 1/2 cups (6 ounces) shredded pepper Jack
3 cups (6 ounces) shredded cheddar

 

Instructions:
Season the chicken with the 2 teaspoons of the lime juice, 2 teaspoons of the chili powder, and a dash of salt and pepper. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes. When the chicken is done (after about 20 minutes), shred it with two forks. Taste and see if it needs more salt and pepper. There should be about 3 cups of chicken.

Melt the butter in a saucepan on medium low, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes or until the onion and peppers are soft and fragrant. Add the garlic and cook for 30 more seconds. Stir in the flour, cumin, cayenne pepper and the remaining 2 teaspoons of ancho chili powder, and cook for 1 more minute.

Pour in the chicken broth and cook on low until the mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.

Uncover the pot, and add the sour cream, the remaining 2 teaspoons of lime juice, and the cilantro, and add salt and pepper to taste. Turn off the heat.

Preheat the oven to 350° F and have ready a 9×13 baking dish.

To heat up the tortillas, add about 1 teaspoon of oil to a large skillet heated on medium-high, and add the tortillas, one at a time, cooking about 30 seconds per side or until softened. Add more oil as needed.

To assemble the casserole, ladle 1/2 cup of the sauce onto the bottom of the baking dish. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.

Repeat the layering, leaving the cheese layer on top. Cook uncovered for 30 minutes or until brown and bubbling. If you like, top with additional sour cream and cilantro for serving.

 

 king ranch chicken casserole

 

“Eat and Enjoy!

 

 

 

 

 

 

 

Bacon- Cheese – Chicken Wings

21 May

 

 

 

      

 

Okay, so this was supposed to be a snack that turned out tot be quite the meal.

I have tweaked it a little and you are going to love this cheese and bacon chicken wing  …

How could  that go wrong ?  … it can’ t.

 

 

1 Tbsp. soy sauce

1 Tbsp. Worcestershire sauce

 

 

Emeril’s essence 

Yah yah,  I hear you I , I don’t very often use a pre-made seasoning but I really like this stuff and use it on a lot of recipes.

You can make your own if you want to. You probably have most of this in your cupboard.

Ingredients

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Mix it all up and put in an air tight container –

1 c. all-purpose flour

  • 2 lb. chicken breast
  • 2 c. panko bread crumbs –
  • Panko is a type of flaky breadcrumb. It’s commonly used in Asian cuisine, although it has become more popular and widely available in Western cooking.What sets it apart from standard breadcrumbs is its texture and the type of bread that’s used. While breadcrumbs can be made using a number of different types of bread, panko is made using white bread. There are two varieties of panko: white panko, which is made from white bread without any crust, and tan panko, which is made from the entire loaf. The bread is processed into large flakes, rather than crumbs, and then dried.

    Panko has a light, airy, and delicate texture that helps it crisp as it cooks. The texture of panko makes it especially wonderful for fried food because it absorbs less oil than breadcrumbs, keeping food more crisp and crunchy.

    On its own, panko has little to no flavor. It can be used as a crunchy topping to add texture to baked casseroles, like macaroni and cheese, as a breaded coating for fried foods, or as a binder for meatballs.

    Just thought you might like to know !!!!!

 

  • 3 large eggs, beaten
  • kosher salt
  • Freshly ground black pepper
  • parchment paper –  cut to size and roll up the opposite way it’s rolled so that the paper will lay relatively flat
  • 1 c. barbecue sauce
  • 1 tbsp.brown sugar
  • Juice of 1 lime
  • 1 tsp. garlic powder
  • 2 tsp.  Louisiana hot sauce –
  • 2 c. shredded Cheddar
  • 4 slices bacon, diced  –  cooked
  • Green onions, chopped.

 

Directions

Cut chicken breast into approximately  2×3″ piece

Add soy and Worcestershire sauce in a 1 gal zip lock bag.

Add chicken . Marinate for 20 min.

Remove chicken from bag and place on cookie sheet.

Sprinkle with Emeril’s essence.  Let stand for 20 min.

Turn oven on to 425′

Pour out any sauce that might be left in zip lock bag. Add flour and chicken SHAKE   SHAKE SHAKE!      

Set up for dredge: in 1 bowl add panko crumbs in another bowl add eggs splash of water and whisk.

With a pair of tongs     Dip chicken( 1 piece at a time) in the egg wash then in panko crumbs

Place on a parchment covered baking sheet  . Salt and pepper.

Bake for 25 minutes

While that’s cooking in a small sauce pan, on low heat  add BBQ sauce ,lime juice sugar and 2 tsp hot sauce and garlic powder. mix simmer for 5 minutes.

When chicken is done turn on broiler.

Coat chicken pieces in sauce , top with cheese, bacon and green onions.

Place in broiler until cheese has melted about 1 minute

Eat and enjoy !

GRANNY BESS’ CHICKEN and MUSHROOM CASEROLE

5 May

Natasha’s Kitchen

Once upon a time, There was a thing called Pot luck dinners. Some times at Schools and most time at church.

Every one would bring a homemade dish , their best usually,  and share it with the community.

Of course there was always bragging rights,    whose Broccoli rice casserole was the best,  but it was all to  enjoyed and a shared , family style.

Yes , it’s  still happening , yes they are  somewhere  out there,  country parishes and the city  churches and it’s always a warm and welcoming time to join in fellowship and a togethership of community even if you don’t like everything on the table .

SUSAN JONES

https://christiangrandfather.com/

Steve Boling

ABD

       Now, this here recipe is a real old-time Church supper favorite.

Whenever there was a reason to have a supper, be it a new baby or a wedding, or a funeral, or just because the ladies of the Society of Perpetual Doubt and Worry decided that Pastor Dan needed to get the word out to all the sinners that did not regularly attend Sunday service, this was a had to have for the potluck dinner, just had to.

   This recipe was a closely guarded secret of one old woman parishioner, that everyone called Granny Bess.

    Now, she wasn’t my gramma or anybody else’s either. As a matter of fact,

she, Granny Bess, was not related to anyone in the county, or any of the neighboring counties.

As far as anyone knew she was always old and had always been here. Even old Mr. Torkelson, who is 84, who owns the local store, says she was old when he was a kid. Of course, his eyes aren’t very good and never were, reason he didn’t fight in the war, but he raises the flag on the flagpole outside his store every morning because loves America.

      And every once in a while, some outsider might stop by and get an invite, to the church supper ,  we’re mostly pretty friendly like that .

They and would have a plate of Granny Bess’ Chicken and Mushroom casserole and say, “This is the best I’ve  ever had!”

Then the outsider might say, “How old are you Granny Bess?”

“I’m as old as dirt, “she would say, and spit on the ground.

Folks would ask Granny Bess for the recipe but Granny Bess never gived it up to nobody.

Absolutely the best Chicken and Mushroom casserole anybody ever had and no one could duplicate it.

  They tried, but there was something, some ingredient the only Granny Bess knew about.

 

     Well, one day I was up at her place doing some chores (I told you she’s real old) and she says to me “Come on in to the kitchen”

And I did, thinking that faucet had started to leak again.

Granny Bess sits me down in a wooden chair, looks me right in the eye and says,” You’re a pretty good cook, might even call you a chef.”

” Thanks”

“I’m not giving you no compliment. I’m telling you why I’m going to tell you something”

“I’m not going to be able to make my Chicken Mushroom casserole for the church suppers anymore”

“Why not?”

“Don’t you worry about why not! I going to do a little traveling”

“Where to Granny Bess? “

“You needn’t worry about that either. Thing is, all those folks down at the church have come to depend on having my Chicken and Mushroom casserole at the suppers and well with me not being here someone’s got to be able to make it for them. Especially Pastor Dan. He’ s the reason there’s never any leftovers.”

  “Yes, he sure can pack the groceries away.”

“Yes, he can, God Bless him!”

“Now I’ve watched you cook and I like most of the dishes you fix so I’m gonna tell you the secret of my casserole and you can carry on the tradition.”

I couldn’t believe it. Folks would give their right arm for that recipe.

“I believe you can figure out most of what I do, ain’t no magic in it.”

 She walked d over to the old ice box, opens the door, reaches in and tosses me ……. a lemon.

“Squeeze that in to the gravy right before you put the pan in the oven to bake “

“A Lemon” ….  I understand, as I nod my head.

“A Lemon, I never would of  thought it, you can’t taste lemon.”

“You can’t taste THE lemon you mean. That’s the something special that no one can figure out It’s what makes the chicken and mushroom casserole the best. And don’t get any seeds in there!”

 

    Granny Bess disappeared the next day.

She just up and left. Nobody knew where she came from or where she went to. The house she had always lived in, cleaned out.

Empty.

Not a stick of furniture left. Like no one had ever lived there.

    And the only thing I have to remember Granny Bess by is her recipe for chicken and Mushrooms casserole.

    That was a long time ago and I’ve kept her secret ever since.

  Then I got to thinking, if you don’t live around these parts, and you don’t get off the highway at the exit by old man Growlers barn and if it’s not a supper night at the Ladies  Society of Perpetual Doubt and Worry, you will never get a chance to taste Granny Bess’ Chicken and Mushroom casserole.

  So, I’m gonna give it to you and you promise not to tell anyone, okay?

 

So here it is

Casserole:

4-5 large (2 1/2 lbs.) boneless chicken breasts, cut into 1-inch thick strips
Salt and Pepper to taste
1 cup all-purpose flour plus 2 Tsp paprika –  to coat the chicken
6 Tbsp. olive oil, divided
1 pound fresh mushrooms, thickly sliced
1 medium onion, finely diced
5 garlic cloves, minced

Sauce:

3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour for the sauce
1  1/2 cups chicken broth with 2 cubes chicken bullion dissolved
Juice of 1 lemon NO SEEDS  !!!!!!!
3/4 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)

Handful of flat Italian Parsley – chopped

Instructions

  1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13×9 casserole baking dish.
  2. Wipe down the skillet with a paper towel. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
  3. In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
  4. Add 1½ cups chicken broth, 1 Tbsp lemon juice, ¼ tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.
  5. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes.
  6. Sprinkle with parsley.
  7. Serve warm or hot over mashed potatoes, pasta or rice.

Melissa’s Southern Style Kitchen

  Eat And Enjoy !

BREAKFAST HASH – BROWN CASSEROLE

30 Apr

                                                       PILLSBURY

CUTS AND CRUMBLES

 

Cheesy Hash Brown Breakfast Casserole

Serves 8 regular people

0r 6 hungry people

or 4 starving people

or 1 big fat slob      

 

 

 

But before we get started , today we have a little history lesson

   

Since we are using ORE-IDA     Hash browns

  “When it says OreIda –  it’s all- righta ”

I’m pretty sure you are very curious as to where Ore-Ida  comes from.       ????????

Well, I ‘m going to tell you everything you always wanted to know but were afraid to ask.

 

In 1934,  Mormon  entrepreneurs F. Nephi Grigg and Golden Grigg ( yes that was his real name ) began growing sweet corn  in eastern Oregon.

They pedaled gunny sacks of the ears door to door.

 

     This is F.Nephi Grigg,   by the way, did I mention that he was a high school drop-out ?

He also made proclamations such as “You’ll never go broke by taking a profit ” Smart guy,   eh ?

 

By 1946 they had purchased huge transport trucks to supply the demand they had created for their corn and other produce.

By 1948 their first company, Grigg Brothers, was the largest distributor of sweet corn in the U.S. using refrigerated rail cars to ship produce to all the major cities.

By 1951, with America surging into postwar prosperity, the brothers Grigg determined that the future of produce lay in frozen food. So when a bankrupt flash-freezing plant in eastern Oregon was auctioned off for $500,000, they pounced, mortgaging their homes to raise the down payment. They called their operation Ore-Ida–a nod to their factory’s location near the Oregon-Idaho border–and started shipping frozen corn .

The following year the Griggs began producing French fries, a process that entailed shaving the potatoes into rectangular blocks before slicing them. The shavings were later sold for a pittance as livestock feed, which piqued Nephi’s Depression-born sense of thrift. Couldn’t something more profitable be done with the scraps? By 1953 he had the answer: The shavings were ground, mixed with spices, extruded, and fried. The result was Tater Tots, and the world–or at least suburban kitchens and school cafeterias–would never be the same. 

The Griggs sold Ore-Ida to Heinz in 1965 for $30 million. The move marked Heinz’s entry into frozen food and Ore-Ida’s ascension from regional upstart to national powerhouse: It currently commands 46% of the frozen-potato market.

There you go ! Now you won’t be that shy wall flower at the next cocktail party you go to. You will be a delight and an intrepid speaker able to amaze your friends and family with your knowledge of the TATER-TOT !

 

Cooking spray or oil, for coating the pan  
1 tablespoon olive oil
1 pound uncooked breakfast sausage,

This is my favorite
1 medium onion, diced
1 medium red bell pepper, cored, seeded, and diced

1 medium green  bell pepper, cored, seeded, and diced
3/4 teaspoon kosher salt, divided
1 (20-ounce) bag frozen shredded potatoes (do not thaw)
10 large eggs
1 cup sour cream
1 cup whole or 2% milk
2 tablespoons  mustard
4 cups shredded sharp cheddar cheese (about 1 lb.)
1 teaspoon freshly ground black pepper

5 green onions – chopped

                                                                                  BUZZEL

 

 

Arrange a rack in the middle of the oven and heat to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray or oil; set aside.

Heat the oil in a large frying pan over medium heat until shimmering.

Add the sausage and cook, breaking it up into small pieces with a wooden spoon,

or use one of these  ” a   multi blade sausage breaker upper kitchen thingy

     

sometimes other folks call it a      The Pampered Chef Mix N Chop 

until browned and no longer pink, 6 to 8 minutes.

Add the onion, pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, for 3 minutes. .

Transfer the mixture to the baking dish, add the potatoes, stir to combine, and spread into an even layer.

Whisk the eggs in a large bowl.

Add the sour cream, milk, mustard, 2 cups  cheese, remaining salt, and pepper and whisk to combine.

Pour over the vegetable mixture.

Sprinkle remaining cheese over the top  .

Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes.

Sprinkle with chopped green onions      

Let cool for 5 minutes before slicing.

 

 

HAM AND SWISS STRATA

15 Apr

BETTY CROCKER

Okay, So this is a pretty versatile dish. Could be breakfast or brunch or even supper if you’d like.

You may not know it but I dated Betty Crocker once upon a time.

Yes that’s right  , Betty and me went out together but only for a short time.

The family got tied up in a legal matter and I thought it best to distance myself.

 

You see, her father was a farmer who was very protective of his daughters.
Before every date, he would meet the young man at the porch with his shotgun,
and if he didn’t measure up, he’d make sure they left.

One day all three of his daughters were going out on the same night.
The first young man drove up and approached the porch.

“Hi, my name is Joe, I’m here to get Flo, we’re going to the show, is
she ready to go?”  The father  liked this guy, and let him leave with his
daughter.

Shortly, the next guy drove up and approached the porch.
“Hi, my name is Freddy, I’m here to get Betty, we’re going for
spaghetti, is she ready?”  The father liked this guy too, and let him
leave with his second daughter.

Soon the third guy drove up and approached the porch.
“Hi, my name is Chuck…” and the father  shot him.

 

 

I found other girls to date ……………………………………..

 

On with the recipe .

 

Ingredients

1 large onion – chopped

8 oz sliced  cooked ham  – diced

1 pkg { 10 oz } frozen spinach – thawed and squeezed dry

8 oz swiss cheese –  diced  

5 slices rye bread cut I half diagonnally

1 red bell pepper – diced

5 large eggs

2 1/2 cup milk

1 Tsp dry mustard

3 green onions  – chopped

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
.
In 10-inch skillet, melt butter over medium-high heat.
.
Add  bell peppers and onions; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.

Add ham , spinach and cheese, stir to mix well.

.

Spread 1/2 ham mixture over bottom of prepared baking dish

Top with bread slices overlapping ,  then remaining ham mixture  .

.
In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended; pour over strata
   .
Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
.
Heat oven to 350′. Bake uncovered 40 to 50 minutes until puffed and lightly browned .
.
Sprinkle with green onion

          BETTYCROCKER

 

Eat and Enjoy !

and remember :    SOMEBUNNY LOVES YOU!…………..HAPPY EASTER !

MRS. BUDNEY’S WORLD FAMOUS SAURBRATEN

4 Apr

 

Sauerbraten (German: sauer ‘sour’ i.e. pickled + Braten, roast meat) is a German pot roast, usually of beef (but other meats such as venison, lamb, mutton, pork, and horse are sometimes used), marinated before cooking in a mixture of vinegar, water, spices and seasonings. Sauerbraten is traditionally served with red cabbage, potato dumplings (Kartoffelklöße), Spätzle, boiled potatoes, or pasta.

 

Sauerbraten was originally made with horse meat but today it is almost always made with beef .The town of Eschweiler, Germany has a long horse butcher tradition, and sauerbraten is one of its culinary specialties.

Several sources believe sauerbraten was invented by Charlemagne in the ninth century AD as a means of using leftover roasted meat. Saint Albertus Magnus, also known as Saint Albert the Great and Albert of Cologne, is also credited with popularizing the dish in the thirteenth century. Julius Caesar has been assigned a role in the inspiration for sauerbraten as he purportedly sent amphoras       filled with beef marinated in wine

over the Alps to the newly founded Roman colony of Cologne.   According to this legend, this inspired the residents of Cologne to imitate the Roman import.

 

 

Okay, so I have had sauerbraten in the United States Of America. I have had Sauerbraten in Munich Germany.

And I have to tell you that the absolute best I ever ate  was in Queens , New York at the dinning room table of Mrs. Budney.

Yes , My best buddy, Tony Budney’s ,  Mom.

 

She has to be the sweetest Mom along side of my Mom that ever was.

My buddy Tony  , aka    ” Uncle Tony”      invited me to his house back when we were both in the NAVY.

You would have thought that I was one of her own children for as welcome as I was .

The meal Mrs. Budney made was Sauerbraten.

I had never eaten  this before but I knew that I had have this again.

It was                  SOOO!!!       GOOOOD !!!

But wait ,  Before I get into the recipe I have to share a story  that I tell a lot, just because this lady was so sweet.

 

Once upon time when I was in the Navy. we had to make a supply run from New Jersey to a warehouse in Manhattan , which for those of you that don’t know is not very far from Queens  , which is where the Budney estate is. . So after we picked up our package I said , to the owner of the supply house ,”hey,  how close  are we to Queens ? ”   and Mr.  Salomon said, ”  you are very  close .”

So I said, ” lets go see if my buddy  is home on leave.”

So off we go I find this house . We get there and I ring the bell and Mrs. Budney  answers the door and says’ ” Ooh Scott, God Bless , It’s so good to see you,  how are you?  Tony’s not here.”

Just like I lived down the street and it was no big  surprise to see me.

So I Said, ” We were in town and I had time and I thought I would stop and say Hi,  ….. Hi”

” Ooh come in , come in ,  Let me get you some coffee..” We went in and she poured us coffee I introduce  Jeff Saurbeck , my   lead petty officer. ( my boss )

“Ooh God bless ,  it’s so nice to see you Scott and meet your friend, MR Budney ( Tony’s Dad )  wont be home until 5:00.”

” We wont be able to stay , we have to get back to the ship.”

“Can I make you something to eat?””

“No ma’am”  , but thank you.”

“It’s no trouble I can make you a sandwhich.”

“No , No Thank you we just have time for coffee”

We chatted for a little while about Tony , and the brothers and sister and about how  the family was doing  and then it was time to go.

Saurbeck excused himself he had to use the bathroom.

Bending her head close to me she says, ‘”Scott, your friend seems very nice but he is awfully quite, is he okay?”

“Yes, ” I say. ” He’s from south-west Virginia and I don’t’ think he ever wore shoes till he joined the navy,  plus he’s never been to a big city much less New York and I think he ‘s a little over whelmed.”

“Well God Bless him, I do know what you mean .MR. Budney and I lived in Norfolk,  Virginia when he was in the Navy,  so I  do know what you mean.”

Jeff came back from the bathroom and said it was time to go. So we said  our good byes and I said, ” I was sorry we couldn’t stay to see Mr. Budney but to say hi for me.”

So I got a hug and off to the van we went.

After we got back on the road Saurbeck , in a slow southern drawl , says  to me, ” SSSSSSSScott”

“Yeah?”

” That there  Mrs. Budney…… your friends Mom…… was a real nice Lady.”

“Yes she is a real sweetheart. ”

“Yep   ,  ….. but I got to tell you……..  I couldn’t understand NARY  a word of what she was talking about.”

Cracked me up.

“Little to fast for you?”” ,  they talk pretty fast in New York City.

 

“Well,,,….. yep…… and alotta  toooooo  much   Yankee.”    

 

So here is the recipe and you should follow it to the letter.

It will be the best sauerbraten you have ever had ,  but this I will tell you.

It will not be as good as  Mrs. Budney’s with all the TLC that she put in.

 

Only in the friendly Kitchens of the Budney family ,  if you are lucky enough to know one of them,  is the absolutely  best  Sauerbraten.

(but this will be close)

 

 

4 lb. rump roast ( sometimes called bottom round )

cider vinegar\1 Tbsp. salt

12 cloves

6 bay leaves

2 med. onions – sliced

6 whole black pepper seeds

1 /2  lemon  – Sliced

3 DAYS AHEAD OF TIME

Place meat in a crock or bowl sufficiently large to allow it to be covered with liquid. Now pour in liquid consisting of the following mixture: half cider / vinegar half water . Add enough of this liquid to just cover the meat( start with a cup of vinegar and a cup of water add more if need) Then add all other ingredients. Leave meat in this mixture for 3 days in refrigerator turning every once in a while.

 

COOKING DIRECTIONS

Take meat out of liquid and let drain. SAVE LIQUID !

 

3/4 cup sifted flour

1 cup cold water

butter

6 ginger snaps – crumbled,

Parsely

In a Dutch oven or a roasting pan with a tight fitting lid.

Melt 3 Tbsp. butter

Brown meat on all over as you would for a pot roast.

Then gradually add all liquid that it has been soaked in, including all the spices , etc.   Then add ginger snaps.

Cover the pan with lid and allow meat to simmer slowly for 2-3 hours. ( meat will be done when you can easily insert the point of a knife.)

While meat is cooking , preheat oven to 400°.  Spread flour in a 12-inch cast-iron skillet.  Bake 20 to 25 minutes or until flour is the color of pecan shells,  stirring with a wooden spoon every 7 minutes. Remove from skillet, and cool completely .  (about 30 minutes)

Add flour to pot with meat and allow to cook for 10 minutes. If you find that the gravy forming is a little thick add a little water.

After cooking 10 minutes , strain the gravy and place meat with strained gravy again and cook for 5 minutes.

Remove from pot Let rest for 5 minutes , Slice and serve with

Kartoffelkloesse (German Potato Dumplings)

6 medium potatoes

2 eggs

3/4 cup flour 1/2 cup bread crumbs

1/4 Tsp nutmeg salt

Boil potatoes in their jacket and then remove skin and put thru ricer ( or mash slightly  if you don’t have a ricer}

Spread on a clean towel to dry out moisture

Pat with another towel.

Then place in a large bowl and sprinkle in 2 level Tsp. of salt.

Make a hallow and break in to this 2 eggs

Sift in 3/4 cup of flour and add 1/2 cup bread crumbs and 1/2 Tsp nutmeg.

Work all this together; then place board and knead well until you can make then in dry balls( if wet , then add a few more bread crumbs)

Roll this mixture into small balls and drop into a large pot of boiling water. when the potato balls come to the surface of the water , allow them to boil about three minutes . Then take one out and cut it. when cooked the center should be dry – not soggy. Remove from water with wire spoon

You have to careful not to boil too long, or the potato ball will fall apart After balls are done place on platter.

Sprinkle  parsley .

 

 

 

Eat and Enjoy !

 

26 Feb

 

 

These are two wonderful little films from  DELISH that I thought all of you would like

Thanks cousin Jeanne for turning me onto these guys !

CHEESE – STEAK STUFFED PEPPERS

stuffp

http://dlsh.it/w0bpLyx

 

SPAGHETTI LASAGNA

http://dlsh.it/oMrSnaI

               spaglas

 

Noodle Kugel

19 Feb

 

kug

TORI AVERY

Okay,  So this recipe has been on my blog since Aug. 2015 …. except it hasn’t.    Just the picture.

I occasionally go through old posts because in the beginning I did not record recipes and pictures in a manner that would keep them for all time.

Some how they just Disappear !     poof I don’t know where they go  ???????????

So I have to go back and rewrite them. That’s okay ,  because this is a really good treat for a dessert ,  a coffee ,  or even a side dish .

 

kug3

The name of the dish comes from the Middle High German   kugel meaning “sphere, globe, ball”; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes.

Nowadays, however, kugels are often baked in square pans.

The first kugels were made from bread  and  flour  and were savory rather than sweet. About 800 years ago, cooks in Germany replaced bread mixtures with noodles  or farfel  .  Eventually  eggs  were incorporated. The addition of cottage cheese   and  milk  created a custard-like consistency common in today’s dessert dishes. In  Poland ,  Jewish homemakers added  raisins m cinnamon and sweet  curd cheese to noodle kugel recipes. In the late 19th century,  Jerusalemites  combined  caramelized sugar and black pepper  in a noodle kugel known as “Yerushalmi kugel” or “Jerusalem kugel,” which is a commonly served at Shabbat kiddushes and is a popular side dish served with CHOLENT  ( a very good Jewish Stew which I also have a recipe for on this blog ) during Shabbat lunch.

 

This recipe is so old I don’t even remember where I got it from . The original paper is very old and crumbly…………….

A lot of Babcia ( Polish Gramma ) use alittle of this and a bit of that and  and put a dab or two more until it tastes good !  gram

Thanks Gramma, ….. so as you travel along on your kitchen  journey , you will also ”   add a tab more of this ” and ” just enough of that  ” to make the recipe your own.

It’s okay that’s what cooking is all about .  Anyone can follow the words on the back of a can .

1 lb broad egg noodle  eggnoo

6 TBSP sour cream

6 oz. cream cheese  – cut into tiny pieces

1 Tsp real vanilla

1/8 lb. butter ( 1/2 stick  )

8 large eggs

1 1/2 lb. cottage cheese

3/4 cup sugar

1/4 lb. butter

3/4 cup corn flakes

1 cup golden raisins

Cook noodles according to package instructions.

Strain in cold water 2 -3 times

melt 1/4 lb. butter and add to cold noodles .

Beat eggs sugar and vanilla together.

Add cheeses, sour cream and raisins to egg mixture.

Then add all of that to noodles in to 13 x 9  greased casserole dish.  ( use a lot of butter )

melt 1/4 lb butter , and mix with corn flake crumbs and sprinkle on top.

 

Bake at 350′ for 1 hour until top is golden brown.

Serve hot ,  cold ,  or reheated.

I like to let it cool until almost room temperature  . Just slightly warm.

 

k2

 The Smitten Kitchen

Eat and Enjoy !!!!!

Potato Buffalo Chicken Casserole

18 Feb

 

 

 

 

potbuf

PREVENTIONORD.COM

Okay, So  this is a good week night meal , easy and painless.

It’s kinda like Buffalo wings but not really and the beautiful part is that it is a one pot meal that you don’t have to scrub and clean up !

 

9x13

I 13×9 foil cake pan

1 rotisserie chicken from the grocery store     rotchciken

Pick off all the chicken and cut into 1/2″ pieces

( DO Not include any Bones  or you will get the  bonehead)

8 med potatoes – scrubbed and cubed –   1/2 ”

1/3 cup olive oil

1 1/2  Tsp season salt – your favorite – mine is     rr

1 Tbsp. fresh ground pepper

1 tbsp. REAL PAPRIKA – sp

2TSP garlic powder

6 TBSP hot sauce  – lhs REALLY THE BEST FOR THIS RECIPE

1 cup each – shredded cheddar and Monterey cheese.

1 cup crumbled bacon – 6 strips chopped and fried

1 bunch Green onions – chopped into 1/2 ” pieces

 

 

Preheat oven to 500′ (ohhh YYYEAHHH !!!! )

In a large bowl mix together olive oil, salt , pepper paprika , garlic powder and hot sauce

Add potatoes and mix to coat,   stirpot

                                                                             COOKLISACOOK

 

 

Spay foil pan with Pam  pam

Scoop potatoes into foil pan ,  leaving as much of the olive oil mixture behind as possible.

Bake potatoes for 45 minutes .  Stirring every 15 minutes , until crispy and browned.

foil-pot

                                                                                                                                                                                                                                                                   COOKLISACOOK

While potatoes are cooking add shredded chicken to bowl with leftover sauce. And mix to coat.

Remove potatoes from oven and lower tempeture to 400′.

Top potatoes with marinated chicken.

In a bowl mix together the 2 cheeses bacon and green onions.

Top chicken with Cheese mixture    chibuf

                                                                                                                          COOKLISACOOK

Put casserole back in the oven and bake for 15 minute until  top is bubbly.

Eat and Enjoy !

Can be served  with a drizzle of Blue Cheese Dressing

bluechic

HOTDISHHOMEMAKER