Saturday, August 27, 2016

cabbage and kielbasa


  • Servings: 6
  • 1/2 cup margarine
  • 1 onion, peeled and diced
  • 1 head savoy cabbage, shredded
  • 1 (15 ounce) can sliced potatoes
  • 1 1/2 pounds kielbasa sausage
  • 3 tablespoons red vinegar
  • salt and pepper to taste
  • 1/2 cup water


    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • saute margarine and onions in a large skillet until the onions are soft.
  • stir cabbage and potatoes into the skillet and saute until the cabbage becomes wilted. place the kielbasa, vinegar, salt and pepper into the skillet. cook kielbasa covered over a low heat, stirring occasionally until cooked through. pour the water into the pan, cover and cook another 10 minutes before serving.

kraut bierocks


  • Servings: 10
  • 1 1/2 (.25 ounce) packages active dry yeast
  • 1/2 cup white sugar
  • 2 cups warm water
  • 4 cups all-purpose flour
  • 1/2 cup powdered milk
  • 1 1/2 teaspoons baking powder
  • 1/2 cup shortening
  • 1 pound lean ground beef
  • 1 pound ground italian sausage
  • 1 cup chopped onion
  • 3 cups shredded cabbage
  • 3 tablespoons prepared mustard
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1/2 cup shredded, processed american cheese
  • 1/2 cup shredded cheddar cheese


    Preparation Time: 45 mins Cook Time: 1 hr

    Ready Time: 1 hr 45 mins

  • to make sweet dough: in a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
  • to make filling: meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. add cheese and cook, stirring, until cheese is melted.
  • preheat oven to 350 degrees f (175 degrees c).
  • flatten a piece of dough. place large spoonful of meat filling dough and fold over to form a round bun. lay folded-side-down in a lightly greased 9x13 inch baking dish. repeat with remaining dough and filling.
  • bake in preheated oven for 20 minutes, or until golden brown.

Posole Soup


  • Servings: 4
  • 2 pounds lamb loin
  • 2 teaspoons salt
  • water to cover
  • 4 cups hominy
  • 2 tablespoons chili powder
  • 1/2 cup shredded cabbage for garnish
  • 1 small head cabbage, shredded
  • 1 tablespoon onion
  • 1 lime, cut into wedges


    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 2 hrs 55 mins

  • in a large pot over high heat, combine the lamb, salt and water to cover. bring to a boil and reduce heat to medium low. allow to simmer for two hours, skimming foam as necessary.
  • remove from heat and take the bones out of the stock. cool and de-fat the stock. remove lamb from bones and return meat to stock. add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
  • serve by placing soup in bowls. each diner then adds their own cabbage, radishes, onion and lime juice to taste. eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

Slow Cooked Squirrel


  • Servings: 6
  • 2 squirrels - skinned, gutted, and cut into pieces
  • 4 large potatoes, quartered
  • 1 pound carrots, chopped
  • 1 green bell pepper, chopped
  • 4 onions, sliced
  • 2 cups water
  • 1/4 medium head cabbage
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


    Preparation Time: 20 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 20 mins

  • in a slow cooker, place the squirrel meat, potatoes, carrots, green bell pepper, onions, water, cabbage, salt and ground black pepper.
  • cover and cook on low setting for 8 hours.

Friday, August 26, 2016

spicy cabbage kimchi


  • Servings: 14
  • 2 heads napa cabbage
  • 1 1/4 cups sea salt
  • 1 tablespoon fish sauce
  • 5 green onions, chopped
  • 1/2 small white onion, minced
  • 2 cloves garlic, pressed
  • 2 tablespoons white sugar
  • 1 teaspoon ground ginger
  • 5 tablespoons korean chile powder


    Ready Time: 7 hrs

  • cut the cabbages in half lengthwise and trim the ends. rinse and cut into pieces about 2 inch square. place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. use your hands to rub the salt in to the leaves. seal the bags and leave at room temperature for 6 hours.
  • rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. place the cabbage in a large container with a tight fitting lid. stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. sprinkle the korean chile powder over the mixture. wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. seal the container and set in a cool dry place. leave undisturbed for 4 days. refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

bierrocks iii


  • Servings: 1
  • 2 (8 ounce) cans refrigerated dinner roll dough
  • 1 pound lean ground beef
  • 1 pound lamb sausage
  • 5 cups shredded cabbage
  • 1 cup chopped onion
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted


    Preparation Time: 40 mins Cook Time: 25 mins Ready Time: 2 hrs 5 mins

  • roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
  • in a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. stir in cabbage, onions and salt with meat. saute for about 20 minutes. turn down heat to warm.
  • fill each dough square with a tablespoon of meat filling. seal dough by bringing the four corners up and then overlapping them. place pastry upside down on a baking sheet; brush each roll with melted butter.
  • allow rolls to rise for 1 hour and then bake in a preheated 350 degrees f (175 degrees c) oven for 25 minutes.

fish tacos


  • Servings: 8
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded


    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr

  • to make batter: in a large bowl, combine flour, cornstarch, baking powder, and salt. blend egg and , then quickly stir into the flour mixture (don't worry about a few lumps).
  • to make white sauce: in a medium bowl, mix together yogurt and mayonnaise. gradually stir in fresh lime juice until consistency is slightly runny. season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  • heat oil in deep-fryer to 375 degrees f (190 degrees c).
  • dust fish pieces lightly with flour. dip into batter, and fry until crisp and golden brown. drain on paper towels. lightly fry tortillas; not too crisp. to serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.