Thursday, May 23, 2013
Old Millville Favorites
PIEROGKI (Polish Dumplings) - Ron Risley
With Sauerkraut Filling:
3 Cups Sauerkraut
1 Lg Onion. Chopped.
½ cup butter
Rinse sauerkraut thoroughly in warm water, then squeeze dry. Sauté the onion in butter until golden brown; add sauerkraut and season to taste with salt and pepper. Cook over low heat for about a half hour, until flavors are blended and mixture is no longer watery. Set aside to cool.
With Potato and Cheese Filling:
3 Cups: mashed potatoes
1 Cup: pot style or large curd cottage cheese
4 Tbsp butter
1 tsp. Salt and Pepper
Mix well together and set aside. Make dough by combining 2 Cups flour, 2 eggs, well beaten with ½ tsp. salt and ½ Cup of water. Roll dough thin on floured board and cut into circles with large biscuit cutter. In center of each circle, place 1 tablespoon of filling, then fold over the edges and press together with your fingers making certain that the edges are free of filling. Place Pierogki into 3 Qts of boiling salted water and continue to boil them 4 minutes after the float. Place into Colander and spray with a little cold water. Garnish with melted butter or sour cream.
Kelly’s Clam Pie - Tack Kell
In 3 quarts of water, simmer for 2 hours:
2 cut up carrots
3 stalks celery diced
5 medium onions diced
Add 3 hard boiled eggs sliced. Dice and brown ½ lean salt pork and add to pot. Add 2 ½ to 3 dozen chowder clams minced with their juice. (8-9 quarts) Add: parsley, garlic salt, oregano, salt and pepper. 1 ½ to 2 hours before serving, add noodles. (?)
*(The question mark was in the recipe so I left it there.)
The rest of the posts on this page are from Donna McCafferty Kalita. She has sent many more recipes, but here are just a few to get started.
Peas and Egg drop Dumplings - Janice McCafferty
Peel fresh peas..rinse cover peas with water when they come to a boil turn down to slight boil..add salt and pepper and some sugar cook about 50 min.the last 5 min. add butter (i use a half a stick) bring back to a boil...for dumplings i use 2 eggs,pinch of salt, scramble with fork and add flour slowly till it becomes like a thin pancake batter..drop by tsp. into peas and cook until tender..can only make when June peas are in season.
Fried Tomatoes and Gravy - Janice McCafferty and my granny also
3 or 4 large tomatoes.
3 T. flour
2 T. butter
2 c. milk
salt, pepper
Slice tomatoes 1/2 inch thick. cut up ends and save for gravy. salt and pepper slices and dredge in flour. heat fat in large iron skillet when hot brown tomato slices on both sides. remove ..and cover..add butter and chopped tomato pieces to pan; mash and saute' a few minutes...stir in 3 Tbls. flour; add milk and seasonings to taste, stirring until it becomes as thick as you like it. simmer about 4 min...pour over tomatoes...we always used white bread and added tomatoes on top and then poured gravy over..also would put on mashed potatoes or home fries...
Fried Tomatoes - Margaret Konschak
My mom's recipe for Fried Tomatoes is basically the same as the one above, but she always fried a pound of bacon in a heavy skillet first. Then remove the bacon and fry the flour-dredged tomatoes in the bacon grease. The rest of the directions are the same except she would leave the last two tomatoes in the pan and smash them with a fork to help make the gravy.
Corn Pudding - Granny Frances Brandriff
2Tbsp. cornstarch
2 large eggs
3/4 c. sugar (I reduce sugar)
2 Tbsp. melted butter
1 can creamed corn 1 (13oz ) can evaporated milk
Mix first 3 ingredients well. add milk and corn, mix again. butter a 2-inch deep casserole. pour mixture into dish. pour melted butter over top. bake at 325 degrees for 1 hour or until firm.. it will be like baked custard.
Molasses Cookies - Great Grandmom Bailey's
1 c. sugar
1 c. shortening
1 c. molasses
2 tsp. cinnamon
2 tsp. salt stir all together then add;
1 tsp. baking soda dissolved in 1 cup hot water 4 1/2 c. cake flour stir in one egg
Drop by spoon on greased and floured cookie sheet. bake-350 degrees 12-15 min. can add nuts or raisins ...
Jersey Asparagus Soup
Clean and cut off ends of asparagus. (I use two bunches)
Cut asparagus into 2 inch pieces.
1 small to medium onion chopped.
Salt and pepper to taste.
Cover with water and bring to a slow boil and cook about 15 minutes.
Add diced potatoes (I use about 2 medium)
Cook another 20 minutes or until all is tender. Add a stick of butter. (or less)
Add about a cup of light cream or milk. Do not let the milk boil - just heat.
Then enjoy...you'll probably need to add more salt near the end.
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