cissalj: (scribe)
OK, this may be redundant. But it's really good coleslaw!

Bubbe’s coleslaw

Barbara: Bubbe taught me to make the cole slaw when I was a kid. I've made a few changes. I used to shred the cabbage in a processor, one head green, 1/2 head red, but it's easier to buy it shredded and add some more red. The pieces should be fairly uniform, so is the bag has some larger prices, cut them up. Add a few shredded carrots and some thinly sliced red/green bell peppers, no pith.The next part I never measure, but maybe a half cup of white wine vinegar diluted with almost as much water, a tablespoon or so of honey or brown sugar. A little salt (doesn't need much), black pepper to taste. Bubbe always liked to add those dried onion flakes. Add several tablespoons of Hellman's mayo. Mix thoroughly. Let sit for a while in the fridge. Garnish with chopped fresh dill and smoked paprika. Let me know if you make it. Great for Thanksgiving.

1 head green cabbage, shredded*
0.5 head red cabbage, shredded*
A few carrots, shredded*
1 sweet pepper, red or green, pith removed and thinly sliced

For dressing- all amounts approximate
0.5 cup white wine vinegar
scant 0.5 cup water
1 tablespoon or so of honey or brown sugar
Salt- small amount
black pepper to taste
dried onion flakes- optional (but Bubbe’s choice!)
Several tablespoons good mayo

Fresh dill
smoked paprika

Mix cabbage, carrots and peppers in large bowl.

Mix dressing ingredients.

Pour dressing over veg, mix in, and let sit in fridge for at least a couple of hours.

To serve, garnish with dill and/or paprika.

*Can use shredded coleslaw mix- add red cabbage and/or carrots as necessary
cissalj: (scribe)
This is a recipe we make most years. It tastes like the Danish butter cookies that one buys in the tins, but is very easy to make, and makes a LOT! It is a "traditional family recipe" that I clipped from the paper many years ago. :)

Danish Strips

Makes a LOT- 150-200?

2 eggs
2 cups sugar
2 cups or 1 pound butter, and quality matters here!
1 teaspoon vanilla
4 cups AP flour
1 scant teaspoon salt

Decorations: sugar- colored or not, pref big crystals; finely chopped nuts; small choc chips; various seasonal sprinkles, etc.- we usually use colored sugar and/or seasonal sprinkles

Separate 1 egg, reserving white.

Mix other egg, yolk, sugar, butter, and vanilla. Beat until fairly light. (This is very forgiving, and while the end result will differ, they are all yummy!)

Stir in flour and salt. Can be refrigerated or frozen here; if frozen, thaw before proceeding.

Grease cookie sheet. Roll 3-3.25 oz dough into a cookie-sheet-long cylinder. Put 3 such cylinders on sheet. Pat out until they are roughly 1.5 inches wide and 0.25 inches thick.

Beat reserved egg white with 1 teaspoon water till frothy. Brush patted-out dough with wash; sprinkle on decorations. Do not go too heavy; these are delicate cookies!

Bake at 350F for 8-10 min (more like 12-15 min in our oven). I like the edges somewhat browned, though that is not supposedly not ideal; go with what you prefer! It will take longer if the dough has been chilled than if you are doing it straight from the mixer, and straight from the mixer it will spread more.

Remove when at your preferred doneness. While hot, use a pizza wheel cutter to slice them into diagonal strips. Allow to cool till stiff, remove from pan with a long flexible spatula.

Cool completely, and store in closed container.
cissalj: (scribe)
This is a really good, easy recipe that can be put together from mostly pantry ingredients. From Penzey's catalog (they sell great herbs and spices).

Northwoods Chicken Stew
Serves 4-5
Prep: 20 min; cooking time:1 hour (or so they say- close to accurate)

1 tablespoon butter
1 med or 1 large red onions, chopped
2 tablespoons Northwoods (or Northwoods Fire*) seasoning
1 cup carrots, cut into coins- about 3
4 med potatoes, cut into bite-sized chunks
1 whole bone-in chicken breast, cut into 2 pieces
1 tsp balsamic or red wine vinegar
0.25 tsp sugar
2 tablespoon flour
2 bay leaves
4 cups chicken broth (low-sodium), or 3.5 cups and 0.5 cups red wine
black pepper to taste, pref fresh ground

In a large pot with a lid, melt the butter over low heat. Add the onions and the Northwoods seasoning. cover and cook for 5 min.

Add carrots and potatoes (the recipe says peeled, but we don't.) Cover and cook another 5 min.

Add chicken, vinegar, and sugar, cover, and cook over medium heat for 15 min.

Push the pieces to the side of the pot, mix in the flour until it's smooth. Add wine (if using- simmer it until the alcohol burns off if so), bay leaves, and chicken stock, stirring until smooth. Cover and simmer 30 min, stirring occasionally, keeping it at a simmer.

Remove chicken. Remove skin and bones, and cut meat into bite-sized pieces.

Taste and add pepper if desired.

Simmer 5 more min and serve.

*We used N'wds Fire- we love the stuff!- and it made the soup spicy-hot.

April 2017

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