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----- Original Message -----
From: Gail
To: phaedrus
Sent: Monday, December 02, 2002 1:40 PM
Subject: German cabbage rolls
My mother and I still remember with fondness a meal we had,
back in the 60's, at the home of a retired woman who previously
cooked on a German cruise ship. Her cabbage rolls were very
meaty and flavorful, and she topped them with a brown gravy.
Does this sound familiar?
Thank you.
Gail
Hi Gail,
I'm not sure. I did find recipes called "German Cabbage Rolls" See below.
Phaed
German Cabbage Rolls
Ingredients :
12 leaves from lg. cabbage
1 lb. hamburger
2 c. rice-cooked
1 onion-chopped
1 tbsp. Worcestershire sauce
Salt and pepper, to taste
1 c. beef broth
2 tbsp. flour
1 onion-sliced
1 can whole tomatoes
Preparation :
Place leaves in boiling water. Boil until leaves are pliable.
Drain. In a separate container, mix hamburger, rice, onion,
Worcestershire sauce, seasoning and 1/2 cup beef broth. Blend well.
Spoon meat mixture onto cabbage leaves. Fold in half and roll from
end. Secure with toothpicks and place in casserole. In a
skillet, combine remaining 1/2 cup broth, flour, sliced onion,
tomatoes and seasoning. Bring to boil, stirring constantly. Allow
mixture to thicken. Pour over rolls and cover. Bake at 350 degrees
for 1 hour and 15 minutes. Serves 6 to 8.
----------------------------------
German Cabbage Rolls
Ingredients :
1/2 lb. lean (round steak), ground
1/2 c. rice
1/2 lb. pork sausage
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 oregano, optional
Small head of cabbage
1 c. tomatoes
1/2 c. tomato juice
Preparation :
Remove cabbage leaves dipped in boiling water. Mix meat, rice
(uncooked), salt, pepper and oregano. Put 1 tablespoon of mixture
into cabbage leaf. Roll into ball and secure with toothpick. Place
in pan or large kettle. Pour tomatoes over the rolls and simmer or
cook very slow for 1 hour. These are very spicy and good.
----------------------------------
German Style Cabbage Rolls
Ingredients :
2 lbs. ground beef
1 lb. sausage (hot)
1 can Spanish rice
4 eggs
1 lg. onion, chopped
2 tsp. salt
2 tsp. pepper
1 lg. head cabbage
4 (15 oz.) cans shredded kraut
4 (15 oz.) cans tomatoes
Preparation :
In large bowl mix ground beef, sausage, Spanish rice, eggs,
onion, salt and pepper; set aside. In large pot of boiling water,
drop in head of cabbage and let boil until leaves separate. Drain
leaves on paper towel. Roll a ball of meat mixture and place in
cabbage leaf, place flat side down in deep baking dish or roasting
pan, push rolls close together. Top with shredded kraut, spread
evenly, juice included. Crush can tomatoes and pour, juice included,
over kraut. Bake at 375 degrees for 1 hour and 45 minutes.
----------------------------------
German Cabbage Rolls
Ingredients :
1 lb. ground beef
1 1/4 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1/3 c. uncooked rice
6 lg. cabbage leaves
2 tbsp. butter
1 c. sliced onion (thin)
1 can tomato soup
1 1/4 c. water
1/2 c. chopped celery
1 tsp. parsley
3 tbsp. lemon juice
1 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
Preparation :
Mix together the beef, salt, pepper, egg, and rice. Cook cabbage
leaves in boiling, salted water until just tender. Drain leaves.
Sauce: Melt butter in a skillet; add the onion and cook until
tender. Blend in tomato soup and water. Add celery, parsley, lemon
juice, sugar, salt, and pepper. Simmer 10 minutes. to stuff
cabbage leaves: Put 1/4 cup of meat mixture in center of leaf and
roll. Place in pan. Pour sauce over rolls; cover pan. Place in
350 degree oven. Bake until thoroughly cooked through - at least 1
1/2 hours.
----- Original Message -----
From: Joyce
To: "phaedrus"
Sent: Monday, December 02, 2002 10:25 PM
Subject: Re: Recipe for Shish-Ka-Bob
> Thank you so much for the prompt reply and for the recipes.
> However, the recipe I was looking for had no ground meat
> involved in it. Perhaps the recipe I was looking for was
> an Armenian recipe. The recipe I was looking for involved
> only chunks of lamb which had beem on a skewer and broiled
> as far as I know. I do however appreciate your effort in
> finding the recipes you sent. Thanks, again!!
>
> Sincerely,
> Joyce
Hi Joyce,
Perhaps the below recipes are closer.
Phaed
Shish Kebabs
Ingredients :
5 lb. leg of lamb, cut in 1 inch cubes
Marinade:
1 c. salad or
olive oil
2 tbsp. salt
2 tbsp. black pepper
3 tsp. curry powder
6 c. sliced onion
1 tsp. crushed red pepper
2 cloves garlic, crushed
2 tsp. dry mustard
2 c. dry red wine
4 tbsp. chopped parsley
2 c. chopped green pepper
4 green peppers
32 sm. white onions
16 med. size fresh mushrooms, washed
Preparation :
1. Day before serving: trim any fat and gristle from lamb. Place
in a large roasting pan. 2. Make marinade: combine all marinade
ingredients; mix well. Pour over lamb, tossing to coat evenly. 3.
Cut each green pepper in 8 pieces. Peel onions. Parboil green
pepper and onion in a large saucepan with water to cover, for 15
minutes. Drain. Place mushrooms, green pepper and onion in the
roasting pan together with the lamb, tossing to coat evenly.
Refrigerate, tightly covered, overnight. 4. Next day: on each of 16
wooden hibachi sticks, thread 3 lamb cubes alternately with 2 green
pepper pieces and 2 onions. Place one mushroom on the end of each
kebab. Arrange on rack in broiler pan. Brush with leftover
marinade. 5. Broil 4 inches from heat, 20 to 25 minutes, turning
several times and brushing with the leftover marinade, until lamb is
cooked to your taste. Makes 16 servings.
----------------------------------
Shish Kebabs
Ingredients :
5 lb. leg of lamb, cut in 1" cubes
1 lb. sliced bacon (16 slices, halved)
Fluffy white rice
Marinade:
1/2 c. salad or olive oil
1 tbsp. salt
1 tbsp. black pepper
1 1/2 tsp. curry powder
3 c. sliced onion
1/2 tsp. crushed red pepper
1 clove garlic, crushed
1 tsp. dry mustard
1 c. dry red wine
2 tbsp. chopped parsley
1 c. chopped green pepper
Preparation :
Day before serving: Trim any fat and gristle from lamb. Place
in large, deep bowl. Make Marinade: Combine all marinade
ingredients; mix well. Pour over lamb, tossing to coat evenly.
Refrigerate, tightly covered, overnight. Next Day: On each of 16
wooden hibachi sticks, thread 3 lamb cubes alternately with 2 bacon
pieces. Arrange on rack in broiler pan. Brush with leftover
marinade. Broil, 4 inches from heat, 20-25 minutes, turning several
times until lamb is cooked to your taste. Serve Shish Kebabs hot, on
white rice. Makes 16 servings. Lamb and bacon cook better if they
are not packed tightly together on skewers.
----------------------------------
Lamb Shish - Kebabs
Ingredients :
2 lbs. cubed lamb
Mushroom caps
Tomatoes, cut into fourths
Green pepper
Onion pieces
Eggplant cubes
Marinade:
1 c. red wine
1/4 c. olive or peanut oil
2 garlic cloves, crushed
1 tsp. salt
Pepper to taste
1 tsp. oregano
Preparation :
Trim lamb and cube. Marinate overnight in marinade. Skewer meat
and other items; broil 5 minutes on each side or until soft.
----- Original Message -----
From: Beth
To: phaedrus
Sent: Sunday, December 01, 2002 9:31 PM
Subject: Rolled Steak stuffed Sicilian style
Phaedrus, I have spent a lot of time since last night trying
to get the Rolled Steak Stuffed Italian Style recipe that was
featured on Carlo Cooks Italian last night on the Discovery
channel. It seems to come very close to a lost recipe for what
my Sicilian grandmother used to make for Christmas dinner. I
think she called it braciole. Nana had a thin steak, hard boiled
eggs, bay leaves, and a simmering sauce with a tomato sauce base.
My sisters and I would like to do a traditional Italian Christmas
dinner this year. Will you be able to find this recipe?
Gratefully,
Beth
Hello Beth
See below. I could not get the "Carlo Cooks Italian " recipe, but these are very good.
Phaed
Braciolone
1 lb. top round steak (sliced thin)
1/2 lb. ground beef
1/4 cup bread crumbs
1 egg, beaten
4 Tbsp. Parmesan cheese
4 Tbsp. raisins
2 eggs, hard boiled
4 bacon strips
1/2 bunch scallions, chopped
1 tsp. basil
4 Tbsp. parsley, chopped
1 garlic clove, chopped
tomato sauce
Place steak flat, layer strips of bacon over top. Combine the above
ingredients and layer over bacon. Place hard boiled eggs down the
center. Roll tightly and secure with string. Brown well on all sides
gently pour your favorite tomato sauce over meat. Cook slowly 1 hour.
Serve sliced with your favorite pasta.
-----------------------------------
Braciole (Stuffed Steak)
1 1/2 pounds top round steak -- 1/2" thick
2 tablespoons parmesan cheese -- grated
1 clove garlic -- chopped
1 teaspoon salt
a touch of pepper
1 teaspoon parsley -- chopped
2 tablespoons olive oil
2 slices bacon
tomato sauce
1 6 ounces can tomato paste
1 12 oz. can tomato puree*
1 clove garlic -- chopped
1/2 onion -- chopped
1 tablespoon olive oil
oregano -- chopped, to taste
parsley -- chopped, to taste
salt & pepper to taste
1 whole bay leaf
2 tablespoons red wine -- (optional)
Place meat on a cutting board. Combine cheese, garlic, salt,
pepper, parsley, olive oil, mix together with fork until a
lumpy paste is formed. Spread the mixture on top of the meat.
Top the mixture with the bacon, roll the steak like jelly roll
(narrow end to wide end as tightly as possible; and tie securely)
Brown the rolled round steak in hot olive oil. Add tomato sauce
(recipe included) to the rolled steak and drippings. Simmer until
tender about 2 hours. Can be done on top of the stove, or in a
slow oven. (You don't have to watch it in an oven.) Remove and
slice. Serve remaining sauce over cooked spaghetti and sprinkle
with grated Parmesan cheese.
Tomato Sauce No tomato puree--buzz a can of tomatoes in a blender.
Saute garlic and onion in olive oil. Add tomato paste and tomato
puree; then spices and wine. Add to above steak, or if using alone,
simmer 30 min.
---------------------------------------------------
Braciole
(pronounced bra-choh-lah)
2-1/2 pounds round steak
1/2 pound Italian sausage
1/2 cup chopped fresh parsley (or 1/4 cup
dried parsley)
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder (omit if you're not a
garlic eater)
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 tablespoons olive oil
1 large onion, chopped
1/2 cup chopped carrot
1-1/2 cups Burgundy wine
1 16-oz. can plum tomatoes (or Italian tomatoes)
1 6-oz. can tomato paste
1 teaspoon salt
1 bay leaf
Trim all fat from the round steak.
Cut meat into 8 equal pieces, then pound until
fairly thin with a cooking mallet.
Remove the casing from the Italian sausage.
Break the sausage up in a medium-sized
bowl. Add parsley, Parmesan cheese,
garlic powder, Italian seasoning, 1 teaspoon
salt, and the lemon-pepper seasoning.
Mix thoroughly. Spread each steak
with 2 heaping tablespoonfuls of the
sausage mixture. Roll up, jelly-roll fashion.
Fasten each with wooden toothpicks.
Brown beef rolls, 3 or 4 at a time, in hot oil
in a Dutch oven. Remove rolls and place
on plate or waxed paper. Add onion and
carrot to pot. Cook until vegetables are soft,
about 5 minutes or so. Stir in wine, tomatoes,
tomato paste, remaining 1 teaspoon salt,
and bay leaf. Bring mixture to boiling.
Lower heat. Add beef rolls. Cover and
simmer for 1 hour, or until done. Remove
from heat.
Remove the toothpicks from Braciole
before serving.
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Monday, December 02, 2002 2:29 PM
Subject: Whatever happened to clabber?
> I've been puzzling for some time over the disappearance of
> the word "clabber" from our food lexicon except in the brand
> name "Clabber Girl" (TM). I see you use "clabber cream" in
> your discussion of creme fraiche, so maybe you can shed some
> light on the lack of exercise this word gets. What's happened?
> Did people get too snooty about such a good down-home word,
> perhaps a little too reminiscent of their hill folk roots? Has
> pasteurization taken away our option so we've forgotten about
> clabbered cream? Why don't Americans use clabber any more?
>
> Nancy
Hello Nancy,
Believe me when I tell you that I actually spent time researching this. I
knew clabber from my childhood, but I wanted to make sure I was up to date
on the subject.
For readers who don't know, clabber is what you get if you let unpasteurized
whole milk go sour. It "clabbers". You can then churn it, in which case you
get butter from the cream on top and buttermilk as the resulting liquid left
in the bottom of the churn OR you can strain it through cheesecloth and
separate the curds from the whey, in which you get the basis for cheese.
But in the Southern United States, clabber was once an end unto itself,
eaten with a little sugar or even salt & pepper, or as a topping on a piece
of hot apple pie. But when we stopped milking our own cows and began buying
our milk pasteurized and homogenized in cartons, then it no longer contained
the proper microbes to make it clabber. You can still make milk clabber, by
adding some buttermilk to it, but few folks eat clabber any more, even in
the South.
As for the term, it comes from the Irish "bainne clabair", and therein may
lie part of the reason for the word's hanging on longer in the Scots-Irish
South than in other parts of the country.
Clabber has become "creme fraiche", as it is known in France, and is
expensive to buy and is a gourmet item. "Clabber" doesn't exactly roll off
the tongue as does "creme fraiche."
So, Nancy, your theory is correct.
Phaed
----- Original Message -----
From: Amy
To: phaedrus
Sent: Monday, December 02, 2002 6:41 PM
Subject: Butternuts
Hi, I am originally from upstate NY where Butternuts (White Walnuts)
are common. I now live in the South and it seems no one knows what
they are. I would like to find a source to purchase these.
Can you help.
Thanks, Amy
Hi Amy,
I'm reading that a fungus infection killed most of the butternut trees in America.
See this website:
Butternuts
The site does give a couple of places that might have butternuts for sale.
Phaed
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