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On 17 Oct 2006 at 21:35, Keith wrote:
> I'm looking for a recipe for gritzwurst which contains ground beef,
> ground pork and oatmeal. Thanks, Keith
>
Hello Keith,
See below.
Phaed
Gritzwurst (German Breakfast)
Ingredients:
4 1/2 lb. beef
2 1/2 lb. pork
1/4 cup salt
1/4 tablespoon pepper
1/3 can allspice
scant 1/2 lb. oatmeal or steel cut oats
Directions:
Cook meat and take meat off bones. Grind meat and add spices. Cook oatmeal in
beef broth; when cool, add to meat and spice mixture. Cool in cake pan. Cut
into meal size portions and freeze. To serve, thaw and then fry in skillet
until browned.
On 17 Oct 2006 at 16:02, Beth wrote:
> Hi Phaedrus:
> This past summer (June 2006) I had dinner at a restaurant in Reading,
> OH. I can't remember the name of the restaurant but they served a dish
> called hot slaw. I have searched the internet but the recipes I have
> found have ingredients that were not in the dish I had. It was
> delicious, served with crumbled bacon and a vinegar based dressing.
> It is supposed to be an old Southern recipe. Can you help me find a
> recipe for this dish? Thanks a bunch!
>
> Beth
Hello Beth,
Below are three typical hot slaw recipes.
Phaed
Grandma's Hot Cabbage Slaw
1 med. sized head white cabbage
2 slices bacon, diced
1/2 c. water
3 tbsp. salad oil
1 1/2 tbsp. vinegar
1/2 tsp. salt
Finely shred the cabbage. Fry bacon in a large pot. Add shredded cabbage
and continue to cook for 5 minutes, stirring constantly. Add water and
simmer until cabbage is just tender. Combine salad oil, vinegar and salt and
pour over warm cabbage. Cool a bit before serving.
------------------------------------
Hot Slaw
4 slices bacon, cooked and crumbled
1/2 c. white vinegar
1/4 c. water (more if necessary)
1/3-1/2 c. sugar
Head cabbage, shredded
1 onion, sliced and separated
Cook bacon, drain, crumble and set aside. using bacon grease in skillet add
water, sugar and vinegar. Bring to a boil and simmer for 5 minutes. Keep ice
cubes on cabbage, while preparing above. When ready to serve, remove remainder
of ice cube and pour sauce over cabbage and onions. Mix well. Best if served
warm.
----------------------------------------
Hot Slaw
4 slices bacon, cooked & crumbled
1/2 c. white vinegar
1/4 c. water (more if necessary)
1/3-1/2 c. sugar
1 head cabbage, shredded
Cook bacon, drain, crumble and set aside. Using bacon grease in skillet, add
water, sugar and vinegar. Bring to a boil and simmer for 5 minutes. Mix well
and pour over cabbage. Best if served warm. Serves 4 people.
On 14 Oct 2006 at 10:58, Rudy wrote:
> I grew up in Southern Indiana and my mom used to make a relish of
> cabbage, onion, mustard seed (I believe the seeds were mustard seeds),
> and other things I don't remember. I do know that she used raw cabbage
> and not saurkraut, if that helps. She would stuff this mixture into a
> green bell pepper, put the "cap" back on the pepper and afix it with
> toothpicks. She would then put them in a vinegar solution. She said
> they had to sit at least 6 weeks for the pickling to work and these
> were the sourest things I ever ate. I didn't eat them much as a kid,
> but the older I got, the more I liked them. Just before she passed
> away she showed me the recipe she used. Before I could try them, our
> house burned along with all her recipes. I have tried searching the
> Internet using everything I remember about the recipe, but no luck. If
> you can help me, I would certainly appreciate it. Thank you so much,
> Rudy
>
Hello Rudy,
Well, these are called "stuffed pickled peppers" rather than "relish."
I could not find the exact recipe you describe, but the first one below is
very close. You can always add some onions if you want.
Phaed
Stuffed Pickled Peppers
12 md Green peppers
1 c Plus 1 ts salt, divided
4 qt Plus 2 cups water, divided
1 qt Shredded cabbage -- (about 1 md head)
2 tb Mustard seed
1/2 ts White pepper
1 qt Vinegar
1/4 c Sugar
Cut tops off peppers; reserve tops. Scoop out center of peppers and discard.
Dissolve 1 cup salt in 4 quarts cold water; pour over pepper shells and tops;
let stand 24 hours in a cool place. Drain; rinse and drain thoroughly. Combine
cabbage, mustard seed, 1 teaspoon salt and pepper; press into shells. Replace
tops on shells and fasten with toothpicks or sew with coarse thread. Combine
2 cups water, vinegar and sugar. Bring to a boil. Pack peppers into hot jars,
leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process
15 minutes in a boiling-water canner. This can also be done with green tomatoes
instead of peppers. Yield: about 3 quarts. Recipe from Harrison Daily Times,
June 20, 1995
----------------------------------
Stuffed Pickled Peppers
12 Medium-sized green peppers
1/4 c Grated fresh or prepared horse-radish
2 c Finely-chopped cabbage
1 c Chopped peeled onions
1/4 c Salt
1/2 c Chopped green peppers
1/4 c (packed) brown sugar
1/2 c Chopped sweet red peppers
1 pt Cider vinegar
1/2 c Chopped celery
1/2 ts Cayenne
1 tb Mustard seeds
1 ts Paprika
1/2 tb Celery seeds
1/2 ts Dry mustard
Wash all vegetables thoroughly before chopping; drain peppers; cut off tops
and save; remove seeds and membranes. Cover tops and peppers with water
and bring to boiling; boil gently 10 minutes, or until almost tender.
Drain, and let cool. Combine chopped vegetables. Mix remaining
ingredients; pour over vegetables and mix well. Stuff into peppers, do not
pack too tightly. Place top on each pepper. Tie in place with string.
Place peppers in wide mouthed jars or in a large crock or jar.
Heat together in agate or enamel kettle all of the following ingredients
except olive oil.
3 pints cider vinegar 1 quart water 1/2 cup salt 1 Tbsp. celery seeds 1 1/2
Tbsp. mustard seeds 4 Tbsp. whole cloves 2 Tbsp. whole allspice 1 (three
inch) stick cinnamon, broken 2 blades mace, or 1 Tsp. ground mace Olive oil
Bring spice mixture to boiling; pour over stuffed peppers. Let cool. To
each 3 peppers in jar or crock add about 1/2 cup olive oil. Cover. Let
stand in cool place 10 days or longer before using. To serve, remove
string, drain stuffed peppers.
Note: Use remaining oil and spice mixture in salad dressings or for
marinade.
From: Old Time Pickling and Spicing Recipes
------------------------------------------------
Stuffed Pickled Peppers
Sm. sweet bell peppers
Cabbage, finely grated
Salt
1 qt. vinegar
2 c. sugar
1 qt. water
Prepare peppers by cutting out the stems, seeds, and inside membranes.
After grating cabbage, add salt to taste. Stuff cabbage into peppers.
Place peppers in sterilized jars.
Combine vinegar, water, and sugar in saucepan; bring to a boil. Fill jars
with hot solution. Process jars 15 minutes in hot water bath canner.
On 17 Oct 2006 at 17:57, Patty wrote:
> Please help me find a recipe called "Simply Cioppino" from either
> cooking light or low calorie recipes magazines. It called for only 5
> ingredients, some of them were pesto, cod or haddock type fish,tomato
> base ( I think it was chopped tomatoes with their juice). This was
> from approximately 1993- 1994 I think. Thanks for your help. Thanks
> for trying with my last request, I finally found an antique cook book
> with the Joe Frogger cookie recipe I was looking for. Patty Birch
>
Hi Patty,
See below.
Phaed
Simply Cioppino
3 servings
4 ounces orange roughy, or Cod, cut in 3/4-inch cubes
1 14 oz. can canned stewed tomatoes
2 tablespoons pesto sauce
1/2 green bell pepper, cut into thin bite-sized strips
6 ounces medium-size shrimp, peeled, deveined
1 1/2 cups cooked rice
Stir together tomatoes and pesto sauce in a medium saucepan. Stir in green
bell pepper, shrimp, fish cubes, and 1/2 cup water. Bring to boiling, reduce
heat, cover and simmer 2 minutes until shrimp turns pink.
Serve in bowls over 1/2 cup rice (or pasta).
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