S: Entzian Family Recipes
FC: Entzian Family Recipes
1: Table of Contents Quick Meals and Soups Main Dishes and Sides Breads and Cakes Cookies Pies and Dumplings Canning and Preserving Traditions
2: Quick Meals and Soups
3: 2 cups flour 1 egg salt 1 tbsp sugar milk Mix flour, egg, salt, and sugar. Add milk until the mixture is slightly thicker than pancake batter. Pour mixture into pan, stirring until all batter is cooked through and starts to brown on the outside. Schmudda will look like pieces of pancake. Serve with peaches and sugar. | 1 cup flour 1 cup milk salt 2 eggs 1/2 tsp oil Whisk together all ingredients. Heat a lightly oiled skillet over medium high heat. Scoop batter into pan and tilt to thinly coat whole pan. Cook 2 minutes on each side. Fill with jelly or as desired. Serve with tomato soup. | Schmudda | Palacsinta (crepes) | A typical quick meal for Grandma and her siblings was Palacsinta, Hungarian crepes, served with tomato soup.
4: Grandma's Potato Soup 6 medium potatoes, peeled and cubed 2 carrots, diced 2 celery stalks, diced 2 quarts water 1 onion, chopped In large pot, cook potatoes, celery, and carrots in the water until tender, about 25 minutes. Drain and keep stock. In pot, sauté onion in margarine until soft. Stir in flour, salt, and pepper. Gradually add milk and stir constantly until thick. Gently stir in cooked vegetables. Add 1 cup of reserved liquid until desired consistency. 8-10 servings. | 6 tbsp margarine 6 tbsp flour 1 tsp salt 1/2 tsp pepper 1 1/2 cups milk
5: Bean Soup Soak beans (navy or dried lima beans). Cook with carrots, onions, celery, seasoning, and ham bone. Add slices of dill pickles when serving. | Pea Soup Cook peas, ham, potatoes, carrots, onion, and celery with enough water to cover. Add dumplings, if desired. | Dumplings 2 cups flour 4 tsp baking powder 1/2 tsp salt 1 egg 3/4 cup milk Stir wet ingredients into dry ingredients. Drop by the spoonful into boiling soup or stew. Cover tightly and steam until done, 12-15 minutes.
6: Main Dishes and Sides
7: Gefiltekraut 2 lbs ground beef 2 lbs ground pork 1 cup onions, chopped 3 cloves of garlic, chopped 1 cup rice, raw 1 1/2 tsp salt 1/2 tsp pepper 1 egg medium head of cabbage 2 qts sauerkraut Mix meat, onion, egg, spices, rice, and garlic. Form small meatballs. Wrap meat mixture in cabbage leaves. (Steam cabbage first or freeze and then defrost, so that cabbage leaves are flexible). Alternate layers of sauerkraut and bundles in pot, ending with sauerkraut. Add small amount of water to prevent sticking. Simmer 2-3 hours. Makes about 35 bundles.
8: Sweet and Sour Cabbage Great Grandma's recipe 1 medium head of cabbage, shredded 1 tsp salt 1/8 tsp pepper 1/4 cup sugar 1/3 cup apple cider vinegar 2 tbsp flour 2 tbsp bacon drippings | Boil cabbage until tender. Drain. Add salt, pepper, sugar, and drippings. Mix flour and vinegar and add to cabbage.
9: Baked Beans 2 cups dried beans 1/3 lb bacon, diced 3 tbsp molasses 3 tbsp brown sugar 1 tsp salt 1/2 tsp yellow mustard 1 medium onion, diced 2 tbsp ketchup water to cover | Soak beans overnight. Drain. Heat pressure cooker and sear bacon. Add remaining ingredients. Close cover securely. Cook 45 minutes at 15 lbs. Let pressure drop of it's own accord. Serves 5-6. | Corn Pudding 3 eggs 2 cups canned corn 2 tbsp melted butter 2 cups evaporated milk Preheat oven to 350. Beat egg well. Combine with corn, melted butter and milk. Stir well. Add seasoning, flour and sugar. Pour in well buttered casserole. Dot with butter. Bake for 40 minutes or until firm. | 1 tsp salt 1/8 tsp pepper 2 tbsp flour 2 tbsp sugar butter
10: Fry onions in shortening until yellow. Remove onions. Roll meat in flour mixed with seasoning and spices. Brown in hot shortening. Add boiling water, cover, and simmer until meat is tender, about 1 hour. Add potatoes, peas, and carrots and cook 10 minutes longer. Pour meat mixture into a greased casserole. Lay onion mixture on top. Place pastry on top. Punch holes in pastry. Bake at 450 for 30 minutes. Pastry: Mix flour and salt. Add half of the lard and cut in until fine. Add remaining lard and cut in until the size of peas. Mix in egg. Roll 1/4 inch thick. | 1 cup onions 1/4 cup shortening 1 lb steak, cut into pieces 1/4 cup flour 2 tsp salt 1/8 tsp pepper 1/2 tsp paprika Dash of ginger Dash of allspice | 2 1/2 cups boiling water 2 cups raw potatoes, diced 2 cups carrots, diced 1 cup peas, frozen or fresh 1 cup flour 1/8 tsp salt 1/3 cup lard 1 egg, slightly beaten | Beef Pot Pie
11: 1/2 lb bacon 1/2 cup onion, chopped 2 tbsp flour 2 tbsp sugar 1 1/2 tsp salt 1 tsp celery seed Black pepper 1/2 cup apple cider vinegar 6 cups potatoes, sliced and cooked Cook bacon until crisp. Drain and crumble, reserving 1/4 cup fat. Cook onion in fat until tender. Blend in flour, sugar, salt, celery seed, and a dash of black pepper. Add vinegar and 1 cup water. Cook and stir until thickened and bubbly. Add bacon and potatoes. Heat thoroughly, tossing lightly. Serve warm. | German Potato Salad
12: Hungar Sheboyna (Hungarian Beans) Paprika Fresh or frozen green beans Potatoes Smoked sausage Sauté green beans in large pot with paprika for a few minutes. Add potatoes, sausage, and water to cover. Cook until potatoes are soft. | This was the first meal that Grandma cooked for Pop. She didn't know how to cook very well then. She thought paprika was the same thing as red pepper. Their first meal was really spicy but they ate it anyway!
13: Breads and Cakes
14: Marie's Country Bread 2 pkg active dry yeast 2 cups warm water (105-115 degrees) 1/2 cup sugar 1 tbsp salt 2 eggs 1/4 cup vegetable oil 6 – 6 1/2 cups all purpose flour Dissolve yeast in warm water in large mixing bowl. Stir in salt, sugar, oil, eggs, and 3 cups of flour. Beat until smooth. Mix in remaining flour until dough is easy to handle. Turn on lightly floured surface and knead 8-10 minutes. Place in bowl greased with Crisco - turn greased side of dough up. Cover with a towel. Let rise in warm place until double – about 1 hour. Punch down dough – divide into half and shape into loaves. Place in greased pans. Brush with oil or melted butter. Let rise about 1 hour. Bake at 350 about 30-35 minutes. Remove immediately from pans onto racks to cool. Rub tops of hot loaves with stick of butter for a soft crust. | You can easily turn this recipe into raisin bread by adding raisins to the dough. After the initial rising, roll out and add melted butter, spices, and cinnamon, and roll into a loaf.
15: Raisin Bread 2 pkg yeast 1 cup warm water 3 cups milk 1 cup sugar 3 tsp salt 1/2 cup shortening 2 eggs 6 - 6 1/2 cups flour 4 cups raisins cinnamon nutmeg cloves allspice Dissolve yeast in warm water in large mixing bowl. Beat in milk, sugar, salt, shortening, eggs and raisins. Beat in 3 cups of flour until smooth. Add remaining flour until the dough is easy to handle. Turn on lightly floured surface and knead 8-10 minutes. Place in bowl greased with Crisco - turn greased side of dough up. Cover with a towel. Let rise in a warm place until double - about 1 hour. Punch down dough. Divide into half and roll out. Sprinkle dough with desired spices. Roll up and shape into loaves. Place in greased pans. Brush with oil or melted butter. Let rise about 1 hour. Bake at 350 for 45-55 minutes. Remove immediately from pans onto racks to cool.
16: Sweet Roll Dough 1 package active dry yeast 1/2 cup warm water 1/2 cup lukewarm milk, scalded then cooled 1/3 cup sugar 1/3 cup shortening, margarine, or butter, softened 1 tsp salt 1 egg 3 1/2 – 4 cups all purpose flour Dissolve yeast in warm water in a large mixing bowl. Stir in milk, sugar, shortening, salt, egg, and 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make the dough easy to handle. Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turned greased side of dough up. Cover and let rise in a warm place until double, about 90 minutes. Punch down dough. Shape and let rise again. Bake as directed in the following recipes. | Peach Cake After the sweet dough rises initially, roll the dough out thin, enough to fill 3 8x8 square pans. Top with sliced peaches and sprinkle with cinnamon and sugar. Let rise another 30-45 minutes. Bake at 350-375 for 20-25 minutes.
17: Sticky Buns After the dough rises initially, roll the dough out into a thin rectangle. Spread pats of butter over the dough or drizzle with melted butter, and add desired filling of sugar, cinnamon, nuts, raisins, and coconut. Roll the rectangle and make 1 1/2 inch slices. In the bottom of a square or round cake pan, place butter, brown sugar, and honey. Place the sliced bun dough on top of the butter and sugar, slightly apart. Allow to rise again, about 30-45 minutes. Bake at 375 for 20-25 minutes.
18: Hot Milk Cake 4 eggs 2 tsp vanilla 2 cups sugar 2 cups flour 2 tsp baking powder 1/4 tsp salt 4 tbsp butter 1 cup hot milk Beat eggs and vanilla until thick and creamy. Slowly add sugar and beat 5 minutes. Fold sifted dry ingredients into egg and sugar mixture. Heat milk and butter to boiling point and add all at once, mixing well. Pour into two 8 or 9 inch greased pans and bake at 365 for 30 minutes.
19: Prepare first seven ingredients the day before by soaking overnight in sherry, orange juice, and lemon extract. The next day, drain. reserving the liquid. Chop the fruit and raisins and sift a little flour over it to absorb the moisture. Mix well with fingers. In a large mixing bowl, cream butter. Gradually add sugar and beat. Add beaten eggs. Add flour alternately with reserved juice. Mix in fruit. Line greased pan with greased wax paper and pour in batter. Bake in tube pans about 2 hours and 15 minutes at 300. When cool, wrap in waxed paper. Keep in covered tins or freeze. Makes 7 1/2 lbs. *You may substitute the pineapple, cherries, and citron for an equal amount of mixed candied fruit. | 2 cups white raisins 1/4 lb candied pineapple* 1/2 lb candied cherries* 1/2 lb citron* 1/2 lb cut almonds (2 cups) 1/2 lb dates 1/2 lb figs 1 cup orange juice 2 tsp lemon extract 1/2 cup sherry | 4 cups sifted flour 3/4 tsp salt 1 cup butter 2 tsp baking powder 2 cups sugar 6 eggs 1 tsp nutmeg 1 tsp cinnamon | Fruit Cake
20: Dumplings, Pies, and Strudels
21: Apple Dumplings 2 cups flour 2 tsp baking powder 1/2 tsp salt 1/2 cup shortening 2/3 cup milk 6 baking apples 1/3 cup sugar 1/4 tsp cinnamon 1 tbsp butter or margarine Milk Sauce (see below) Heat oven to 350. Mix together flour, baking powder, and salt. Cut in shortening. Stir in milk and mix until soft dough is formed. Turn out onto a floured surface. Knead lightly. Roll 1/8 inch thick. Cut into 6 squares. Core and peel apples. Place one on each square. Combine sugar and cinnamon. Sprinkle into center of each apple. Add 1/2 tsp butter to each. Moisten edges of dough. Press corners up over apples. Brush with milk. Place in greased baking pan. Bake for about 20 minutes. Add sauce and bake for another 20 minutes. Sauce: 1 1/4 cups brown sugar. 2/3 cup water. Combine in saucepan and bring to boil. Pour over dumplings.
22: Pie Crust Single Crust 1 1/3 cups all purpose flour 1/2 tsp salt 1/2 cup Crisco 3-6 tbsp ice cold water Double Crust 2 cups all purpose flour 1 tsp salt 3/4 cup Crisco 4-8 tbsp ice cold water Deep Dish Double Crust 2 2/3 cups all purpose flour 1 tsp salt 1 cup Crisco 6-10 tbsp ice cold water | Blackberry Pie 1 1/4 cups sugar 1/4 cup all purpose flour 2 tbsp cornstarch 1/4 tsp salt 4 cups blackberries Pastry for 2-crust pie Heat oven to 400. Combine sugar, flour, cornstarch, and salt. Toss with blackberries. Line 9 inch pie plate with pastry. Add blackberry mixture. Add top crust and flute edges. Cut slits to allow steam to escape. Bake for 40-45 minutes.
23: 1. Blend flour and salt in medium mixing bowl. Cut chilled shortening into 1/2 inch cubes. Cut chilled shortening into flour mixture using a pastry blender, fork, or two knives, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. 2. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Add more water by tablespoon until dough is moist enough to hold when pressed together. 3. Split dough in half if making 2 crusts. Flatten dough balls into 1/2 inch thick round disks. Roll dough from center outwards on a lightly floured work surface into a circle 2 inches wider than the pie plate for the bottom crust. Transfer dough to pie plate. 4. For a single pie crust, trim edges of dough, leaving 1/2 inch overhang. Fold edge under. Flute dough as desired. Bake according to recipe instructions. 5. For double crust, roll larger disk for bottom crust, trimming edges of dough even with outer pie plate. Fill according to recipe directions. Roll out smaller disk. Transfer to top of pie. Trim edges of dough leaving 1/4 inch overhang. Fold top edge under bottom crust. Press edges together and flute as desired. Cut slits in top crust with fork to vent steam. Bake according to recipe directions. 6. If prebaking crusts, thoroughly prick bottom and sides of unbaked pie dough with fork to prevent it from blistering or rising. Bake at 425 for 10-12 minutes or until golden brown.
24: Pumpkin Pie 3/4 cup granulated sugar 1 tsp cinnamon 1/2 tsp salt 1/2 tsp ground ginger 1/4 tsp ground cloves 2 large eggs 1 can (15 oz) pure pumpkin 1 can (12 fl. oz.) evaporated milk 1 unbaked 9 inch pie shell Heat oven to 425. Mix sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
25: Microwave Apple Crisp 7-8 apples, sliced. 1/4 cup butter or margarine 2/3 cup rolled oats 1/2 cup flour 1/2 cup packed brown sugar 1/2 cup chopped nuts 1 tsp cinnamon 1/2 tsp nutmeg, optional Put apples evenly in a 9 inch microwave safe pan or casserole. Combine remaining ingredients, mixing until crumbly. Sprinkle over apples. Cover with a paper towel and cook on high 8-10 minutes until apples are tender. Let stand 5 minutes, uncovered, before serving. Serve warm with ice cream if desired.
26: 2 1/4 cups flour, sifted 1 tbsp sugar 1/4 tsp salt 2 eggs 2 tbsp butter or margarine, melted 1/2 cup hot water 1. To make dough, sift flour, sugar, and salt onto waxed paper. Break one egg into a 1/3 cup measure. Add yolk of second egg. It should be about 1/3 cup, so add or take away additional egg white as needed. Place eggs into a large bowl and beat slightly. 2. Stir in 1/2 cup of the sifted dry ingredients to make a paste. Melt butter or margarine in the hot water and cool to lukewarm. Stir into the egg mixture, a third at a time, alternately with the remaining dry ingredients, beating well after each addition. This should take about 10 minutes. Dough will be very sticky and elastic. 3. Scrape dough from bowl onto a pastry board or countertop. Working with your hands, pick up dough and slap it down as if you were bouncing a ball. Pull up and slap down again – repeat for 10 minutes, about 150-200 times, or until dough no longer sticks to hands or board. Scrape dough back together if it spreads. | Strudel
27: 4. Knead a few times and shape into a ball. Put ball of dough on buttered warm plate. Turn to coat all sides. Cover with a warm bowl. Let dough rest in a warm place 20-30 minutes while preparing the filling (see next page). 5. To make the strudel, spread a clean large tablecloth over your table. Sprinkle cloth with 2 tbs flour and rub in until just a film remains on the surface. Set ball of dough in middle of cloth and pat into a square. With rolling pin, roll dough, turning often to keep from sticking to the cloth. Roll to an 18 inch square. 6. While rolling, you will see little bubbles in the dough. Brush dough lightly with some melted butter (1/2 cup). 7. Now start stretching. It will take 5-8 minutes. Use your fists or the palms of your hands to start. Put your hands under the middle of the dough, moving around and around the table, stretching the dough a little at a time, stretching a little more each time, until it becomes tissue-thin and hangs over the sides of the table. Trim off the thick edges. 8. Put filling inside and roll into a log. 9. Bake at 375 for 1 hour and 15 minutes. Makes 12 generous servings.
28: Apple Strudel Filling Drizzle melted butter over dough. Layer on thinly sliced apples. Sprinkle on cinnamon and sugar. | Punky Strudel Filling Drizzle melted butter over dough. Layer on grated or very thinly sliced pumpkin. Sprinkle on cinnamon, cloves, ginger, or pumpkin pie spice and sugar.
30: 1 cup butter or margarine 2 cups sugar 4 eggs 2 squares unsweetened chocolate, melted 2 tsp vanilla 1 1/2 cups flour 1 tsp baking powder 1 tsp salt 1 cup walnuts, chopped | Brown 1/3 cup butter over medium heat. Blend with 3 cups sifted confectioners sugar, 3 tbsp cream and 1 1/2 tsp vanilla. Spread on brownies. Let set. Drizzle with mixture of 1 square unsweetened chocolate, melted, 1 tbsp butter, melted, and 1 tbsp confectioners sugar. Let chocolate set before cutting. | Fudge Ripple Bars | Heat oven to 350. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Blend in chocolate and vanilla until well mixed. Sift together dry ingredients. Blend into creamed mixture. Stir in nuts. Spread in lightly greased and floured jelly roll pan. Bake for 30 minutes. Cool and frost. When frosting sets, cut into bars. Makes 56 delicious bars. | Fudge Ripple Frosting
31: 1 cup butter 3/4 cup sugar 1 egg 1 tsp almond extract 1/4 tsp salt 2 1/4 cups sifted all purpose flour 1/4 tsp baking powder Heat oven to 375. Cream butter and sugar well. Beat in egg and almond extract. Gradually blend in dry ingredients which have been sifted together and tint dough with a few drops of food coloring if desired. Mix well. Fill cookie press. Form cookies on ungreased cookie sheet. Decorate with sugar or tiny candies. Bake 10-12 minutes. Remove at once from sheets to cool. | Preheat oven to 350. Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. Press a criss cross on each cookie with fork prongs that you have dipped in water. Bake for 10-12 minutes, until golden. Cool on cookie sheet for about 1 minute, then remove to racks to finish cooling. | Spritz Cookies | Peanut Butter Cookies | 1 package yellow cake mix 1 cup peanut butter 1/2 cup cooking oil 2 tbsp water 2 eggs
32: Canteen Cookies 1/2 cup Crisco 1/2 tsp salt 1 1/2 cups brown sugar 1 cup flour 1 tsp vanilla Heat oven to 325. Combine Crisco and salt. Add 1/2 cup brown sugar and cream well. Add 1 cup flour and blend. Spread in 8x12 greased pan. Bake for 20 minutes. Add remaining cup brown sugar and vanilla to eggs. Beat until thick and foamy. Then add 2 tbsp flour, baking powder, coconut and nuts. Blend. Spread over baked mixture. Return to oven and bake for 25 minutes. Cool and cut into small bars. Makes 3 dozen. | Sugar Cookies 1/4 cup butter 1 cup sugar 2 eggs 1 tsp vanilla Mix butter, sugar, eggs, and vanilla thoroughly. Blend in flour, baking powder and salt. Cover and chill at least 1 hour. Heat oven to 400. Roll dough 1/8 inch thick on lightly floured board. Cut into desired shapes. Decorate with colored sugar and sprinkles. Place on ungreased baking sheet. Bake 6-8 minutes or until very light brown. Makes about 4 dozen cookies. | 2 eggs, beaten 2 tbsp flour 1/2 tsp baking powder 1 1/2 cups sweetened coconut flakes 1 cup pecans, coarsely chopped | 1 1/2 cups all-purpose flour 2 1/2 tsp baking powder 1 tsp salt
33: Pop’s Cocoa Brownies 3/4 cup melted butter 1 1/2 cups sugar 1 1/2 tsp vanilla 3 eggs Heat oven to 350. Blend butter, sugar, and vanilla until well-mixed. Add eggs and beat until well mixed. Combine dry ingredients and add to egg mixture. Bake in greased 8 inch pan for 40-45 minutes or until brownies leave the sides of the pan. | Snickerdoodles 1 cup soft shortening 1 1/2 cups sugar 2 eggs 2 3/4 cups sifted flour Heat oven to 400. Mix together shortening, sugar, and eggs. Sift together other ingredients and mix both mixtures together. Chill dough. Roll into balls the size of small walnuts. Roll in a mixture of 2 tbsp sugar and 2 tsp cinnamon. Place about 2 inches apart on greased baking sheet. Bake until lightly browned but still soft. (These cookies puff up at first then flatten out with crinkled tops) Bake for 8-10 minutes. Makes about 5 dozen cookies. | 3/4 cup flour 1/2 cup cocoa 1/2 tsp baking powder 1/2 tsp salt | 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt
34: 3/4 cup butter flavored Crisco 1 1/4 cups brown sugar 1 egg 1/3 cup milk 1 1/2 tsp vanilla 3 cups Quaker Quick Oats 1 cup all purpose flour 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cinnamon 1 cup raisins Heat oven to 375. Grease baking sheet with Crisco. Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl. Beat at medium speed with electric mixer until well blended. Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake for 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Makes about 2 1/2 dozen. | Oatmeal Cookies
35: Pecan Sandies 1 cup butter 1/3 cup sugar 2 tsp water Cream butter and sugar. Add water and vanilla. Mix well. Blend in flour and nuts. Chill 4 hours. Shape into balls. Bake on ungreased cookie sheets at 325 for 20 minutes. Remove from pan. Cool slightly and roll in confectioner's sugar. Makes about 3 dozen. | Chocolate Chip Cookies 3/4 cup butter flavored Crisco 1 1/4 cups firmly packed light brown sugar 2 tbsp milk 1 tbsp vanilla 1 egg Heat oven to 375. Combine Crisco, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed with electric mixer until creamy. Beat egg into creamed mixture. Combine flour, salt, and baking soda and mix into creamed mixture until just blended. Stir in chocolate chips. Drop rounded tablespoons of dough 3 inches apart onto ungreased baking sheet. Bake at 375 for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. Cool on baking sheet 2 minutes. Makes 2 1/2 dozen cookies. | 2 tsp vanilla 2 cups sifted flour 1 cup chopped pecans | 1 1/4 cups all purpose flour 1 tsp salt 3/4 tsp baking soda 1 cup semisweet chocolate chips
36: Combine sour cream and water. Mix well. Stir in yeast. Let stand 3 minutes. Stir until yeast is completely dissolved. Set aside. Place margarine and 1/2 cup flour in small bowl. Add sour cream mixture and beat 1 minute at low speed. Add 2 egg yolks and 1/4 cup flour, beat at medium speed 1 minute. Stir in enough additional flour (about 1 – 1 1/2 cups) to make a soft dough. Turn onto floured board. Knead 8-10 minutes. Divide into 3 pieces. Wrap in wax paper. Chill 2 hours or up to 5 days. When ready to shape, combine walnuts, sugar, and vanilla extract. Fold in egg whites. On a board dusted with confectioner's sugar, roll each piece of dough into a 10 inch circle and cut each into 12 wedges. Top wide edges with 1 tsp filling. Roll from wide ends. Place on greased baking sheets with points underneath. Bake at 375 about 20 minutes, or until golden brown. Cool on wire racks. Frost with confectioner's sugar frosting. | Dough 1/2 cup sour cream 1 tbsp boiling water 1 package dry active yeast 1/2 cup margarine, softened 1 3/4 - 2 1/4 cups flour, separated 2 egg yolks | Filling 1 cup walnuts, finely chopped 1/2 cup sugar 1 tsp vanilla extract 2 egg whites | Kifles
37: Canning and Preserving
38: Sweet Pickle Chips 1 1/2 gallons cucumbers, sliced 2 gallons cold water 2 cups pickling lime Glass or enamel pot or crock - do not use aluminum for pickles! Add water to pot or crock. Add pickling lime and dissolve. Add cucumbers. Let stand for 24 hours. Drain. Rinse in cold water. Let stand covered in cold water for 2 or 3 hours. Drain off again. 1 1/2 tsp pickling spice in cheese cloth 1 1/2 tsp celery seed 4 1/2 lbs sugar 2 tbs salt 1 1/2 qt white vinegar Mix together above ingredients in pot or crock and return cucumbers. Let stand overnight. Bring to boil. Pack in jars with juice and seal.
39: Dill Pickles Select very fresh cucumbers. Wash and pack in clean jars. Place several sprays of dill on top. Heat 1 qt. water, 1 cup vinegar and 1/4 cup pickling or canning salt to boiling. Pour over cucumbers, filling jars to within 1/4 inch from the top. Add a clove of garlic or pickling spices. Seal. | Sauerkraut 2/3 cup pickling salt 20 lbs cabbage Shred cabbage. Add to crock. Add salt. Stomp salt into kraut. Add more cabbage and salt on top until full. Cabbage juice should cover the kraut. Put weight on top (plate with rock or heavy can, for example). Leave it. Check occasionally, skimming off any mold. Check more frequently until done. Taste to know when done. Put in jars. Process in hot water bath about 30 minutes.
40: Spice Tomatoes Great Grandma's Recipe Tomatoes to fill a 6 qt pot water to cover 5 cups sugar 2 tbsp salt 2 tbsp cinnamon 2 tbsp cloves Cook tomatoes and drain well. Add sugar and spices. Cook several hours until thick and tomatoes have broken down. Jar and process. Serve over hash. | Homemade Lard Soap Add 3 qts cold water to bowl or pot, reserving one cup of water. Add one can of lye to reserved water, stirring until lye is dissolved. Return lye mixture to the pot. Slowly add 10 cups of warm lard. Keep stirring until it starts to thicken. Then add 2 cups Borax and 2 or more cups powdered Tide. Stir until thick. Pour into enamel pans to harden. Cut before it gets too hard. Lay flat until dry and hard.
41: 24 lbs apples (about 55 or 1 bushel basket) 12 cups (5 lbs) sugar 3 tbsp cinnamon 1 tsp cloves Core and quarter apples and cook in pot with water. Drain apples. Run through food mill. Add sugar and spices to processed apples in enamel roaster and roast at 250 degrees for 4-5 hours or until thickened. Stir occasionally. When thick, put in hot sterilized jars and seal. Makes about 17 pints. | Apple | Butter
43: Our Thanksgiving Dinner Menu Turkey Gravy Gefiltekraut Stuffing Mashed Potatoes Sweet Potatoes Corn Lima Beans Rolls Pickles Stuffed Celery Cranberry Sauce Apple Pie Pumpkin Pie
44: When asked for her apple pie recipe, Grandma said "Oh, that's just common sense." | Grandma washes her foil and plastic bags, and a Country Crock container labeled "tomatoes" likely does not contain butter or tomatoes. | As a child, Pop would buy chunks of brown sugar because it was cheaper than candy, and raisin pies for a nickel. | Good bread, Good meat, Good gosh, Let's eat!
45: Come Lord Jesus, be our guest, and let these gifts to us be blessed. | , | Pop's two favorite kinds of pie - Hot and Cold | When Pop and Grandma lived with Great-Grandma, she would make the same meals every week. Grandma's favorite night was Wednesday - homemade baked beans. | In their first year of marriage, there was a hail storm on the farm. Grandma and Pop only made 68 cents for the whole year.