I'll share my recipe, if you'll share yours, May 10, 2012

14 years ago

Bohemian Sweet and Sour Cabbage

Ingredients:

Servings: 4-6

1 1/2 lbs cabbage, thinly sliced

1 tablespoon shortening (or oleo)

1 onion, larger than a walnut, chopped

1 1/2 cups water

1/2 cup vinegar

1/2 cup sugar

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon caraway seed (or to taste) (optional)

2 teaspoons flour

Directions:

Brown the onion in the shortening, only to a golden color. Do not brown.

Add the water, vinegar, sugar, salt and pepper. Bring the liquid to a boil. (This liquid is just enough for this size cabbage.).

Put cabbage in; sprinkle with caraway seed if you wish.

Boil for 1/2 hour. Sprinkle with flour. Stir it up and boil just a few seconds for the flour to dissolve.

Grandmother notes that you shouldn't "put cooked cabbage in freezer -- just in box." (Box is the old-time short way of saying "icebox" -- we would say refrigerator!

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Comments (4)

Jasdip
14 years ago
I got this from a Yahoo group forum and it's tried and true from the poster. Originally an AllRecipes recipe.

Absolutely Ultimate Potato Soup

Submitted by: Karena
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue
with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Servings: 8

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.

2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes.

Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring
constantly, until thickened. Stir the cream mixture into the potato mixture.

Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Source: Allrecipes.com
glenda_al
14 years ago
Tried and true hot milk cake, thanks to pixistix

Hot Milk Cake
from pixistix

4 eggs
2 cups sugar
2 1/4 cups flour
2 1/4 teaspoon baking powder
1 teaspoon vanilla
1 1/4 cups milk
1/2 cup (1 stick) butter

Beat eggs and sugar well. Combine flour with bk. powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended.

Pour batter into a greased 9x13 pan or a bundt pan. Bake at 350 for 30 to 35 minutes. Old fashioned, simple, melts in your mouth

****I bake mine in a square pyrex dish, and bake it about 45 minutes.
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phyllis__mn
14 years ago
Oh, yes, pixiestix's cake is a winner in our house....don't know how many people have asked for the recipe. It's a great cake for a shortcake type of serving. It also freezes very well.
Jasdip
14 years ago
If this is like a shortcake, I'll have to save this and make it when strawberries are available!

I'll share my recipe, if you'll share yours, May 10, 2012

Comments (4)

Jasdip

glenda_al

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phyllis__mn

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