"deutschemadchen" > wrote
>Was Sie sind, der für Weihnachtsabendessen kocht?
Oh dear, my german is really dusty but:
(each with text added inside specific to you).
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Farmers Cabbage with Smoked Sausage (Boerenkool Met Wors
Categories: Pork, German
Yield: 6 Servings
6 Good sized potatoes
1 lb Smoked sausage
1 bn Kale (to fill a 2 qt.
3 tb Butter or margarine -- pot)
Peel, cook, and mash potatoes. At the same time, chop kale finely,
cook untill tender. Dice and cook sausage. Put kale into a blender
with enough of the cooking water to make a thick slurry. When done,
add to the mashed potatoes. Add cooked sausage. Add butter. Salt
and pepper to taste. Mix well and serve piping hot. For a more
festive apprearance, put into a cassarole dish, garnish with slices
of Oude Gouda (Old Gouda) or a medium cheddar and sprinkle with
paprika. Place in medium oven until cheese melts and begins to brown.
Then serve or take to your pitch-in.
Don't sell the kohl crops short. Try collards and savoy. They are
still doing quite well in the garden despite 15 F. temperatures
lately. Savoy is a joy to eat at Yule. The frost seems to sweeten
and intensify the flavor. Our annual homemade sauerkraut is making
its presence known by the merry burbling of the water-seal crocks in
the utility room. This is the best time of the year to make kraut. It
is cool and the fermentation takes a longer time, leaving the salted
sour cabbage as crisp as the bright windy day in October it was put
up.
We are lucky to have antique apple trees. Three bushels of mixed
russets are slumbering in the garage and will last until spring. Fie
on the Granny Smiths and Red Delicious! A Golden Russet or Ashmeads
Kernel, peeled and sliced, served with a wedge of sharp cheddar at
your side on a winter evening while reading a good book is one of
lifes great luxuries.
Rereading this post makes me hungry. No I'm not going to crack open a
fruit cake! They are not ready for another month. Besides, my
nocturnal rustlings are not always appreciated around here, except
for the ever present cats who always look for a handout. The coffee
is ready though and I think I remember where Frances stashed some
homemade cookies.
'Scuse me!
Recipe By :
File
ftp://ftp.idiscover.co.uk/pub/food/m...s/mmdja006.zip
added Madchen- this might feel like 'home' if you've had it growing
up.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Gedunstetes Weisskraut (Skillet Cabbage)
Categories: German, Vegetables
Yield: 4 Servings
2 tb Vegetable Oil
3 c Cabbage; Finely Shredded
1 c Celery; Chopped
1 Green Pepper; Small, Chopped
1 Onion; Small, Chopped
1/2 ts Salt
1/4 ts Pepper
Heat the oil in a large frypan about 20 minutes before serving time.
Add ingredients and cook over medium to low heat about 15 minutes.
Stir often. Cover pan during the last 5 minutes of cooking time. Stir
once or twice. Serve immediately. (Vegetables will be crisp.)
For Madchen, this is a favorite of ours. Add that sausage here.
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Corn and Sausage Casserole
Categories: Sausages
Yield: 1 Servings
1 1/2 lb Bulk sausage
1 cn Cream corn
1 cn Whole kernel corn
2 tb Flour
1/4 c Milk
2 tb Suguar
3 Eggs; beaten
1/2 Butter; melted
12 Crackers; (ritz) crushed
Recipe by: Wayne Preston Allen Break up sausage and cook until brown.
Drain well; beat eggs. Add sausage, corn, sugar, flour, milk, and
dash of pepper. Mix well; pour into casserole dish. Sprink crackers
and butter on top and bake at 350 degrees for 35 to 45 minutes.
Recipes sent to me from Bill,
For Madchen, dont break up the sausage. Much nicer whole! Also
better with breadcrumbs than the ritz crackers
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Eckrich Smokey Sausage Saute'
Categories: Sausage
Yield: 5 Servings
1 pk (16 oz.) Eckrich smoked
-sausage, sliced
1 tb Margarine or butter
2 md Zucchini; cut in half
-lengthwise, sliced
1 tb Instant minced onion
1/2 ts Garlic salt
1/4 ts Oregano leaves
1/4 ts Ground black pepper
2 md Tomatoes; chopped
Hot cooked pasta or rice
Lightly brown sausage in large skillet over medium heat, about 4-5
minutes.
Remove sausage and set aside.
Add margarine, zucchini and onion to skillet and cook until zucchini
is crisp-tender. Return sausage and add garlic salt, oregano and
pepper; stir to mix.
Add tomatoes and continue heating until hot. Serve sausage zucchini
mixture over pasta or rice. Makes 5 servings.
Recipe by: Eckrich Posted to MC-Recipe Digest V1 #683 by
on Jul 21, 1997
For Madchen, the sausage is a germanic one.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's Hawaiian Eggplant
Categories: Hawaii, Vegetables, Sausage, Xxcarol
Yield: 4 Servings
1 Japanese eggplant
Filling:
Hawaiian hard dime sausage
Maui Onion
Bok Choy or mild kimchee
For madchen, this takes some explaining. You'd use american
or european bigger eggplant here and fill with a whole 6 inch
of kielbasa with kale or cabbage (or sourkraut would work)
around it. The below is the Hawaiian origional posting of it.
1 'Japanese' eggplant, sliced longways and center scouped out to leave
enough room for the filling. The eggplant was steamed and the peel
left on. Similar effect to a baked potato in that the center was
filled and you ate the flesh unside leaving a hollow shell.
Filling: Hawaiian 'hard dime sausage' (Probably Philipeno? Very
hard when cooked, little oil). About 2 oz was cooked then minced
finely. That was mixed with about the same amount of Maui Onion
(Hawaii sweet). The cavity of the eggplant was layers with a choice
of either steamed Bok Choy or mild kimchee (customer chose which)
then the meat mix was piled ontop. (Another version used sashimi Ahi
in place of the sasuage).
It was served with a choice of 3 of the following (customer choice):
Pickled veggies, rice, Poi (Plain or a fancy one I cant begin to
describe but was *perfect*), mini-veggie-dim-sum, Dashi with noodles
and tofu, fried tofu, Ono-fish cakes.
The servings were perfect sized to make a nice lunch without being a
'heavy' meal.
Best version?
The one with the sashimi Ahi, Fancy Poi, Dashi with noodles
(Alimentary paste type- Udon), pickled veggies. Ono-licious Bra!
The meal would start with the Poi, while the rest was fixed.If you
finished the Poi before the rest was ready, the soup would be served
but normally the rest came all at once (just as you eat the last of
the Poi).
Dessert? Fresh fruit slices. 'Came with' and was seasonal. Mango,
Pinapple, Papaya, or this wierd nut and smashed bannana thing that
looked awful but tasted good! oh, and fresh coconut. From: Carol
Shenkenberger Date: 07 May 00
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Anything useful there? German cookery isnt my high point but I do some of
it.