Personal
Personal
Here are a few of my favorite dishes prepared by my mom.
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FILLED PEPPERS
Tomato Sauce
3 T. Canola Oil -- Heat in kettle. Add 3 T. flour, mix and cook slowly until it gets thick and starts to get a little brown..
Add 46 fluid oz. can of tomato juice. Sugar to taste. 1 or 2 T.
When sauce is thick add filled peppers.
I use either 4 large peppers and cut them in half or six to eight small peppers.
Take out the seeds and ribs inside the pepper before you fill them.
Fill with Meat Mixture
1 1/2 lb. ground beef or 1 lb. ground beef and 1/2 lb. ground pork.
1 cup cooked rice
1 egg
1/2 tsp. salt -- 1/2 tsp. pepper
Put filled peppers in Tomato sauce and boil slowly 2 or 2 1/2 hours.
Serve with small potatoes boiled with the skin, baked potatoes , or potatoes cut in chunks and boiled in salt water,. green beans and apple sauce or cucumber salad.
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GRANDMA KOLTER’S GOULASCH
2 T. Canola or Olive Oil
4 large onions cut up. Saute onions in oil until they are clear and slightly golden brown on the edges. Pull off burner and add 2 heaping tablespoons of paprika. and 2 lbs of beef which has been cut in small cubes. Mix well ;and put back on burner.
Add water to cover meat and let it cook slowly for about 2 hours after it comes to a boil. Add salt to taste. 1 or 2 tsp.
Add potatoes which have been cut in desired wedges or cubes and boil in goulasch until soft. Serve with dumplings*.
Goulasch can also be made with chicken or half beef and half chicken. Also using a beef soup bone will enhance the taste.
*Dumplings
2 1/2 cups flour
1 egg
Enough water to make a pastie consistency. Beat well.
Drop by teaspoonfuls in boiling water. Boil l0 minutes after it has come to a boil again.
Strain off water. Dumplings ready to eat.
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GRANDMA KOLTER’S NOODLE SOUP
Large kettle of water
2 lbs. meat (Beef , chicken or half and half)
Soup Bone, if possible. Grandma Kolter always said you can’t make good soup with out .
Boil l 1/2 hours Then Add --Whole
Wedge of cabbage
3 or 4 whole carrots
4 stalks of celery
whole large onion - leave inside skin on.
Parsley --dozen or more sprigs
Parsnip - if you have one - optional
2 or 3 whole tomatoes (cut up) or 1/4 cup catsup
Boil another l 1/2 hours to 2 hours slowly. Add 2 or 3 whole potatoes the last hr.
When done -- Strain off broth. Add noodles to broth (fine noodles or homemade) Cook until soft. Ready to eat.
Put whole vegetables and meat on a platter and eat as main meal.
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ELSIE’S ORIGINAL OIL & VINEGAR SALAD DRESSING
1/2 cup cider vinegar
1/4 cup Canola Oil
1/4 cup water
Sugar to taste
1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder & 1/2 tsp. onion powder. Shake well. Add a T. of Balsam vinegar if you wish --adds flavor or rice vinegar or both.
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GRANDMA KOLTER’S HOME MADE BREAD
Makes 4 to 5 loaves.
Sift all flour.
It will take approximately 5 lbs. of ....Bleached All Purpose White Flour.
Method
Mix in a small bowl 2 pkg. Fleischmann’s Rapid Rise yeast, 1 cup warm water and l T. sugar. Cover and let it rise in a warm place --free from draft.
Sift 6 cups of flour into a large bowl. Make a hole in the center and pour yeast mixture into that hole. Using a wooden spoon blend enough of the flour from the sides to make a soft sticky batter. Cover and set in warm place, free from draft until it rises.
Add 5 1/2 cups warm water in which 4 tsp. of salt has been dissolved. Add flour. Keep adding flour to dough while you keep kneading it until it no longer is sticky. but firm.--about l0 minutes of kneading should do it.
Let it rise l 1/2 to 2 hr. or until double in bulk.
Take dough out of bowl and put on bread board. Divide into 4 or 5 equal portions.
Shape portions into loaves and put into greased bread pans.
Let rise until double in bulk. Cover with tea towel while rising.
Bake in hot oven 425 degrees for l5 minutes.
Reduce heat to 400 degrees for l5 minutes
Finish baking at 375 degrees for 20 minutes.
When finished baking take water in your hand and rub over the top of each loaf of bread.
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GRANDMA HOY’S ICING FOR WHITE CAKE
1 1/2 cups sugar
1 T. white Karo
1/2 cup boiling water
Cook to hard ball.
Add to beaten egg whites and 1 tsp. vanilla.
Beat until stiff enough to spread on cake. Adding cocoanut to this
icing makes it special especially on a white cake.
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For a complete copy of my mom’s favorite recipes: Click Here.
