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----- Original Message -----
From: Nancy
To: phaedrus
Sent: Monday, May 05, 2008 6:30 PM
Subject: Requesting help finding a recipe
When I was a child in grade school, the nuns were from Switzerland, and made
something called Sauerkraut Rolls.
HOWEVER, when I search for that on the internet what I find is recipes for meat dishes.
The recipe I'm seeking is made like a cinnamon roll..dough rolled out, buttered, strewn
with seasoned sauerkraut, rolled up, sliced and baked.just like cinnamon rolls.
I made this for these elderly nuns at a recent class reunion, to bring back memories..
I made them with white bread dough. (They no longer have the recipe, the nun who made
them is long dead)
They told me.."No, these are not quite right..the dough was more like pie dough, not
risen dough"
It's been 50 years since I had the real thing...I would LOVE if you could help.
Nancy
Hello Nancy,
Sorry, I can only find one recipe for sauerkraut rolls that's made with bread and has no
meat at all, and it's fried, not baked. See below. There's nothing else on the Internet
with that name that doesn't have meat. Nothing at all like that on the German or Swiss
recipe sites. The only other recipe that I can find is "krautkapfen", which is Bavarian.
It is baked and is a dough-roll, but it has bacon. See the second recipe below.
I might be able to find it if I had the name of the dish in German or French or whatever.
Without that, I see no chance.
Phaed
German Sauerkraut Rolls
1 1/2 large cans sauerkraut
4 eggs
3/4 c. shortening or oil
1/2 tsp. salt
3 c. flour
1/4 c. water
Drain juice from kraut.
In skillet, heat oil or shortening; stir in kraut; add salt and pepper to taste.
Fry about 20 mins., or until browned; cool.
Mix flour and salt. Add eggs and water. Knead until dough is smooth and elastic,
like noodle dough. On floured board, roll to 1/4 in. thick. Spread cooled kraut on
top; roll up jellyroll style. Slice cross-wise; place cut pieces into frying pan.
Cover with a small amount of water; add salt. Cook over med. heat for one hour.
----------------------------------
Krautkrapfen Bavarian Kraut Crullers
"Krautkrapfen is a recipe from Bavaria/Germany: crullers from noodle dough filled
with sauerkraut and bacon."
Original recipe yield: 4 servings.
Prep Time:
1 Hour
Cook Time:
45 Minutes
Ready In:
1 Hour 45 Minutes
Servings: 4
4 cups all-purpose flour
2 teaspoons salt
2 eggs
1/2 cup water
1 pound bacon, cut into small pieces
1 onion, chopped
1 (32 ounce) jar sauerkraut
1 apple - peeled, cored and chopped
1 cup water
1 cube beef bouillon
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons butter, cut into small pieces
In a large bowl, combine flour, salt, eggs and water. Stir until dough has pulled
together, then turn it out onto a lightly floured surface and knead until smooth
and elastic. If it sticks, add a little oil to your hands. Cover with plastic wrap,
and set aside in refrigerator for about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a skillet over medium heat. Cook until bacon starts to brown. Stir
in chopped onion, and cook for about 5 minutes. Stir in sauerkraut, chopped apple,
water, bouillon cube, salt and pepper. Reduce heat, cover, and simmer for 15 to 20
minutes. Remove from heat, and let cool.
Divide the dough into 2 portions. Lightly oil your work surface, and roll out the
dough into thin sheets about 8 by 16 inches. Pour liquid from sauerkraut into a 9x13
inch baking dish, and spread bits of butter into it. Spread kraut mixture evenly over
the sheets of dough. Roll sheets up widthwise. Cut slices about 2 inches wide, and
place them flat and close together in the baking dish.
Bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid
has evaporated.
From: Alicia
To: "Phaedrus"
Subject: Re: Pear Mousse Recipe
Date: Wednesday, May 07, 2008 6:58 AM
Guess what? I found my recipe!!!! If you would like it, here it is:
Belle Helene Mousse (Pear Mousse)
Mousse:
1 envelope (15 ml) unflavored gelatine
2 egg yolks
1/4 cup (60 ml) white sugar
1 cup (250 ml) hot milk
1 19 oz. (398 ml) canned pears, strained
1 cup (250 ml) whipping cream
Raspberry Sauce
2 cups fresh or thawed frozen raspberries, unsweetened.
4 to 5 tablespoons powdered sugar
1 to 2 tablespoons kirsch (optional)
Preparation:
Soften gelatine in 1/4 cup (60 ml) cold water, 2 minutes. Put egg yolks
and white sugar in the top part of a double boiler. Beat with electric
mixer until yolks get light and fluffy. Slowly add in milk and mix well.
Cook until mixture slightly thickens. Remove from the heat and add
gelatine. Puree pears in the blender. Combine pears to the milk mixture
and cool to room temperature. Whip the cream and stir into the pear and
milk mixture. Pour into 6 to 8 individual molds and refrigerate 2 hours
before serving. To unmold, place bottom of ramequins in hot water for a
few seconds and run a knife around the edge. Invert onto serving dish,
garnish with raspberry sauce (optional).
Sauce:
Puree raspberries in food processor or blender until smooth. Strain into
bowl, pressing puree through mesh strainer. Whisk in sugar. Taste and
add more sugar if needed. Add kirsch. Cover and refrigerate until ready
to use, up to 2 days. Makes about 1 cup.
This is a great dessert that is not too sweet.
Alicia
When I was a kid growing up on the Coast, I never liked to eat crabs as much as other seafood,
but I liked to go crabbing. It took a boat and nets to catch shrimp, and a boat and oyster tongs
to harvest oysters, but anyone could go crabbing. Where we lived, the shallow waters along the
beach and the mouths of the bayous fairly teemed with blue crabs. They were pests when you were
fishing, because they'd eat your bait. If crabs were your quarry, though, you could sometimes
get them with just a string and a chicken neck or a piece of pork or beef bone with a little fat
and gristle clinging to it. You'd just lower it down into the water and when you thought a crab
had a good grip on it, slowly lift it up. The crab often refused to let go of the meat, even to
save himself, and you could just lift him out of the water and into a bucket. Crabs are not one
of the most intelligent creatures in the sea.
A more sure-fire way to catch them was to use a crab net. This consisted of two metal rings
connected by netting, a larger top ring and a smaller bottom one, also with a net bottom.
You'd tie your piece of bait (usually a beef bone, pork bone, or chicken neck) in the center
of the netting of the small ring and then lower it into the water, where it flattened out on
the bottom. The larger ring was attached to a string in such a way that, when you lifted the
contraption up, it formed a basket, trapping the crab that would be in the center munching
on the chicken neck. You pulled the basket up, carefully picked up the crab, keeping your
fingers away from his pincers, and dropped him into your pail. When you had a bucket full
of good-sized crabs, then you headed home.
When you got them home, there were several ways to cook them, including baking or deviling or
whatever. The main way we cooked them, though, was to drop them into a big pot of boiling water
seasoned with Zatarain's Crab and Shrimp Boil. You could then eat them or pick out the white
meat and freeze it for future use. The process was similar to eating Alaskan crab legs or lobster.
You have to crack the shell and the legs and pick out the good stuff. Melted butter and lemon
juice make for tasty bites of crab meat. Watch out for the dark stuff in the body cavity - they
called that "dead man's meat".
Boiled Blue Crabs
Ingredients
3 quarts water
1 package Zatarain's Crawfish, Shrimp & Crab Boil for 1 dozen crabs
1/4 cup salt (optional)
1 lemon, quartered
1 dozen crabs - preferably medium-sized blue crabs
Directions
1. Bring water, Crab Boil Bag, salt and lemon to boil in large pot.
2. Place crabs carefully in liquid. Return to boil.
3. Cook 20 minutes. Let stand 5 minutes before removing crabs from liquid
Tip: To make crabs easier to pick, add 2 tablespoons vinegar to water.
Comments:
You can also cook ears of corn and/or small potatoes in the crab boil with the crabs.
Any leftover cooked crabs should be picked and the meat frozen for use in other dishes.
----- Original Message -----
From: Rochelle
To: Phaedrus
Sent: Thursday, May 08, 2008 6:45 PM
Subject: Bacon Grease
My name is Rochelle.
I use bacon grease a lot in my cooking, however I can no longer eat bacon.
This, of course, leaves me without the grease. Is there any source for bacon
grease? I contacted Paula Deen's site and they didn't know of anything to help
me. Bacon grease gives everything such a good taste.
Hi Rochelle,
Well, I'm concerned... If you can't eat bacon due to health reasons, then shouldn't
you avoid bacon grease in cooking, too? After all, bacon grease is the concentrated
fat, the worst part of the bacon.
That said, you can buy something called "Minor's Bacon Base - 16 oz." at Amazon. com.
You can also buy an artificial bacon-flavored salt. See here:
Bacon Salt
Phaed
Hot Shoppes Chicken Noodle Soup
Chicken Broth 5 cups
Margarine 5 tablespoons
All-purpose flour 1/3 cup
Noodle rings 1/4" diameter 2/3 cup
chicken, cooked & diced 1/4" 2/3 cup
Yield: 6 to 8 servings
Preparation:
1) Heat 4 cups of chicken borth to boiling in a 2 quart saucepan.
2) Melt margarine in a small saucepan over low heat. Add flour,
stirring well to blend. Do not allow to brown.
3) Add the flour and margarine mixture to the boiling chicken broth
and cook until thickened over moderate heat.
4) Bring remaining 1 cup of chicken broth to boiling in a small saucepan.
Add the noodles; cook until just tender, but not soft.
5) Add the undrained cooked noodles and the cooked diced chicken to the
first thickened broth.
6) Taste to adjust seasoning levels.
7) If not served immediately, hold in double boiler over low heat until
time of service.
Note:
- Should noodle rings not be available at your local grocery, the
following products are reccommended as alternatives: miniature bow ties
or star noodles (Stelline 59), Ditalini 36, or Tubettini 39.
- If larger noodles are used, they should be cooked according to package
directions and drained prior to adding to thickened broth.
- Depending on the brand of chicken broth used, finished color may range
from pale to deep yellow.
More Hot Shoppes Recipes
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