| Miniature Milanese Panettone Jan 19th 2014, 23:21 This is a Martha Stewart recipe that I'm posting here to try later. The prep time includes two rising times. 4 oz portion=1/2 cup dough. | Rating: 0 Created: Jan 19, 2014 11:21:31 PM |
|  | Schinkenfleckerln (Ham-Noodle Casserole) Jan 19th 2014, 22:47 This casserole is of Austrian origin and was brought over by immigants before the turn of the last century. My mother made a simplified version of this recipe for the family (recipe#512343); but, for a special occasion, this recipe is an authentic version. | Rating: 0 Created: Jan 19, 2014 10:47:46 PM |
| | Braised Sauerkraut - Pressure Cooker Jan 19th 2014, 22:46 Entered for safe-keeping, Steffen's Mom's German recipe, from steffensdinners.com. Takes about 20 minutes of pressure cooking. If the canned sauerkraut is very salty, soak for 2-3 hours in water. Change the soaking water every hour. | Rating: 0 Created: Jan 19, 2014 10:46:15 PM |
| | Ham & Spaghetti Casserole Jan 19th 2014, 22:25 This is another recipe from my earlier years. I believe I found the recipe in a library book; it was a good addition to our weeknight meals. | Rating: 0 Created: Jan 19, 2014 10:25:42 PM |
| | Marie Metzel's Ham-Noodle Casserole Jan 19th 2014, 22:11 This recipe of my mother's was one of her go-to meals for a weeknight supper and is one of the first things I learned to cook. The recipe itself is of Austrian origin. When I was growing up we called it by its Bohemian name: Sunkou Flicky. This is pronounced, as near as I remember: shoon'kuh fleeech'key. This is a good way to use up bits and pieces of leftover ham; use a well-flavored ham for best results. When I was a child we had to contend with ham to which water had been added, making a very bland flavored casserole. For additional flavor I remember making up an envelope of cream of leek soup according to package directions. I would substitute one cup of the soup for the milk called for in the recipe. The rest of the soup may be eaten another day. The casserole may be topped with grated Cheddar cheese, if desired. It does need a topping of some type--if not cheese perhaps buttered cracker crumbs--to protect the noodles on top from drying and becoming hard to the bite. | Rating: 0 Created: Jan 19, 2014 10:11:52 PM |
| | GF Baking Mix II Jan 19th 2014, 21:49 A gluten free flour and starch mixture that's tender, yet sturdy enough for cookies and quickbreads. | Rating: 0 Created: Jan 19, 2014 9:49:06 PM |
| | Baked Ham With Barbecue Sauce Jan 19th 2014, 21:41 The homemade barbecue sauce flavors this ham nicely and makes the meat juicier, adding a delightful flavor. Use canned or boned ready-to-eat ham. You could alternately use syrup drained from pears for the liquid in this recipe. | Rating: 0 Created: Jan 19, 2014 9:41:36 PM |
| | Crockpot Ham & Lima Beans Jan 19th 2014, 21:22 Perfect for busy days. Once the baby limas are drained, everything goes into the crockpot. Easy! The flavors "marry" -- as my mother used to say -- into a whole that is greater than the sum of its parts. | Rating: 0 Created: Jan 19, 2014 9:22:33 PM |
| | Sweet & Sour Spam Jan 19th 2014, 21:07 What can I do with a can of Spam and a pineapple? This is what I came up with...  | Rating: 0 Created: Jan 19, 2014 9:07:56 PM |
| | Grandma's Sloppy Joes Jan 19th 2014, 20:30 My friend Natalie gave me this recipe that was handed down from her Grandmother. So much more flavor (and less preservatives) than the pre-fab stuff.  | Rating: 0 Created: Jan 19, 2014 8:30:28 PM |
| | Farro and Tomato Salad With Herbs Jan 19th 2014, 20:24 Adapted from a Melissa Clark recipe published in the NY Times on December 17, 2013. Don't cut back on the salt in the cooking liquid, it's really necessary! | Rating: 0 Created: Jan 19, 2014 8:24:45 PM |
| |
No comments:
Post a Comment