Nancy’s Amish-style Cabbage Supper
1 pound ground beef
1/4 cup catsup
2 tsp Worcestershire sauce
1/2 small head of cabbage, shredded
1 very small yellow onion, coarsely chopped
2 TBLS butter or margarine
6 cups russet potatoes, diced
1 cup shredded cheddar cheese
1/2 cup whole or 2% milk
Pre-heat oven to 350 degrees.
In a large skillet, brown meat, crumbling as you cook. Stir in Worcestershire and catsup. Drain off fat and set aside. In a separate skillet, melt butter or margarine. Cook onion and cabbage until just slightly softened. Also drain and set aside. Lightly grease a baking dish. Layer bottom with half of the cabblage-onion mixture, half the potatoes, Half of the cheese and all of the meat. Evenly layer remaining cabblage-onion mixture, potatoes and cheese on top of meat. Pour milk over top layer of the cabbage-potato mixture. Cover dish tightly with foil, and bake for 1 1/2 to 2 hours. Serves 4.
Golumpkies (Golabki)
1 3lb green cabbage, cored
1 lb ground beef
½ lb ground veal
1 to 2 TBLS vegetable oil
½ cup instant rice
1 medium egg, beaten
1/2 tsp salt
¼ tsp black pepper
4 slices lean bacon
1 16 oz. can crushed tomatoes
1/3 cup chicken bouillon broth
½ tsp granulated sugar
½ tsp celery salt
Place cabbage in a Dutch oven or stock pot and cover with water. Heat to boiling. Cover and cook for 3 to 4 minutes. Remove and allow to cool. Carefully remove outer leaves and continue removing other leaves, until all usable leaves have been removed (should be about 20 in all). Cut thick center stem from each slice. Heat oil in a skillet. In a bowl, gently combine meats with egg, rice, salt and pepper. Lightly brown meats in hot oil, about 5 to 6 minutes. Place 3 TBLS of mixture on each cabbage leaf. Roll each leaf, tucking ends in to the center. Securely fasten with toothpicks. Place each cabbage roll, seam side down, in the bottom of a Dutch oven or stock pot. Lay bacon slices over top. In a bowl, combine tomatoes with broth, sugar and celery salt, until well blended. Pour over cabbage rolls. Cover and simmer over low heat for 1 hour, turning occasionally. Serves 8 to 10.
Mohawk Valley Cabbage Rolls
1 dozen large green cabbage leaves
Boiling water
1 ½ lbs lean ground beef
1 cup red cabbage, very finely chopped (can sub. green cabbage)
½ small onion, very finely chopped
1 small carrot, peeled and grated
1 tsp salt
½ tsp white pepper (can sub. black pepper)
¼ tsp celery salt
½ cup soft white or wheat bread crumbs
¼ cup chicken broth
2 medium eggs, beaten
½ cup butter or margarine
½ cup maple syrup
3 TBLS water
Pre-heat oven to 350 degrees. Place cabbage in a Dutch oven or stock pot. Pour boiling water over leaves. Let stand for 5 to 7 minutes, until softened. Drain. Meanwhile, in a bowl, gently combine beef with red cabbage, onion, carrot, salt, pepper, bread crumbs, broth and eggs, until well blended. Shape mixture into 12 narrow rolls, about 3 inches or so in length. Arrange one roll on each cabbage leaf. Fold over the two sides of leaf to center and roll. Securely fasten with toothpicks. Coarsely shred any leftover cabbage (if none, don’t worry about it) and place in bottom of a lightly buttered baking pan. Lay cabbage rolls in pan, seam side down. In a saucepan, blend together butter, maple syrup and water. Heat, stirring, until just warm. Pour over cabbage. Bake, uncovered, for 25 minutes. Turn rolls over and spoon more sauce over them. Return to oven and continue baking or 20 to 25 minutes longer. Serves 6 to 8.
Nancy’s Vermont Kilbasi Dinner
1 package kilbasi (Polish sausage), sliced diagonally into 3 inch pieces
1 TBLS butter or margarine, melted
1 TBLS onion powder
1 lb. fresh sauerkraut (or rinsed canned sauerkraut), w/1/4 cup juice
1 cup apple cider (can sub. apple juice off season)
2 small Macintosh apples, cored and diced
4 white or russet potatoes, peeled and sliced
1 TBLS maple syrup (can sub. dark brown sugar)
Place kilbasi in the bottom of a Dutch oven. In a saucepan, combine remaining ingredients. Simmer over low heat for 10 minutes, stirring occasionally, for 10 minutes. Pour sauerkraut mixture over meat, cover, and simmer over very low heat for 1 hour. (This can be made in the same way in a slow cooker. Set on low heat for 8 to 10 hours.) Serves 4 to 6.
Easy Italian Kilbasa Supper
1 package Polish kilbasa Sausage, sliced 1/2 inch and halved.
1 package rigatoni pasta
1 jar of Italian vodka style–or your favorite flavor–spaghetti sauce
2 cups shredded mozzerella cheese
2 TBLS grated parmesan cheese
Pre-heat oven to 350 degrees
Fill a large stock pot or dutch oven with water, with a pinch of salt and a drop or two of oil added. Bring to a boil. Carefully add pasta and boil rigatoni until firm, yet tender. Drain, rinsing briefly with cold water, and set aside. In a large bowl, mix together vodka or other sauce, kilbasa, and 1 TBLS of the grated cheese. Lightly grease a large baking dish. line bottom with half of the rigatoni. Evenly spread about half of the kilbasa and sauce mixture over the pasta. Sprinkle with 1 cup of the mozzerella cheese. Spread the remaining pasta over the sauce, and repeat the process of adding the rest of the sauce and cheese. Sprinkle with remaining grated cheese, cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional fifteen minutes. Serves 4 to 6.
German Dinner
1/2 lb Polish or smoked sausage, cubed
2 TBLS butter or margarine
½ cup yellow onion, coarsely chopped
¼ tsp garlic powder
¾ tsp salt
¼ tsp black pepper
1 tsp cider vinegar
1 small can sauerkraut, rinsed and drained
4 to 5 medium red potatoes, diced small
Melt butter in a Dutch oven or deep skillet. Brown potatoes and onion with garlic powder, vinegar, salt and pepper, stirring occasionally, over very low heat, for 20 to 25 minutes. Add meat and top with sauerkraut. Cover and simmer for about 15 to 20 minutes longer, or until meat is cooked through. Serves 4 to 6.
Nancy’s Easy Cajun Supper
1 chorizo sausage or, ½ smoked sausage, halved lengthwise and sliced ½ inch thick
1 box Zatarain’s or other brand, Cajun black beans and rice mix
1 small can, whole kernel corn, drained
butter or margarine
water
In a saucepan, combine all ingredients, following package directions for cooking method and measurements. Prepare rice mix as usual, simmering for 20 to 25 minutes. Serves 2 to 4.
Spam Hawaiian Style
1 can Spam, cut into 6 slices
1 15 ½ oz can, sweet potatoes
½ cup dark brown sugar
1 small can, crushed pineapple
1 to 2 cups mini-marshmallows
Pre-heat oven to 350 degrees. Place spam in a greased casserole dish, arranging sweet potatoes around the edges of the spam. Pour Pineapple over Spam and generously sprinkle potatoes–and more lightly, the pineapple, with the brown sugar. Cover with mini-marshmallows, and bake for 20 to 25 minutes, or until marshmallows are a light golden brown. Serves 4 to 6.
Spam and Cheese Bake
4 slices white or wheat (but not whole grain) bread
Approx. ¾ cup Butter or margarine, softened
Approx. ¾ cup Prepared yellow mustard
1 tomato, cored and diced (optional)
¼ tsp salt (optional)
1 cup Spam, cubed (can substitute tinned corned beef or ham for this recipe)
1 cup Velveeta or mild cheddar cheese, cubed
3 large eggs
1 ½ cups whole or 2% milk
Pre-heat oven to 350 degrees. Spread bread on both sides with butter and mustard, and slice into cubes. If using, sprinkle diced tomato with the salt. In a large bowl, toss togtether spam, Bread, cheese and tomato. Pour Spam and bread mixture into a greased casserole dish. In a separate bowl, beat eggs. Stir in milk until well blended, and pour over the Spam mixture in the dish.
Roast Venison ala Hudson
1 5 to 6 lb venison roast
½ cup cider vinegar
2 cups water
½ tsp black pepper
1 tsp dry mustard
½ tsp ground cloves
¼ tsp oregano
¼ rosemary
¼ tsp dried thyme, crushed
½ tsp marjarom
1 ½ tsp salt
1 Tbls prepared horseradish
1 bay leaf
¼ tsp cayenne pepper
½ leek, chopped (can substitute green onions, or wild onion tops)
1 small clove garlic, peeled
3 Tbls butter or margarine
1 large carrot, peeled and grated
Pre-heat oven to 325 degrees. In a bowl, combine all ingredients until well-blended. Thoroughly pour over the roast. Roast for 3 to 3 ½ hours, or until done, basting once per hour with marinade–use a meat thermometer to check for doneness. Serves 6.
Aunt Carrie’s Squirrel & Dumplings
2 2 to 2 ½ lb dressed squirrels
2 ½ cups water
1 ½ tsp salt
¼ tsp black pepper
½ cup yellow onion, very finely diced
¼ cup celery, peeled and very finely diced
¼ tsp dried thyme, crushed
2 Tbls butter or margarine
Dumplings (recipe to follow)
Wipe meat thoroughly, removing any hair, shot, and the scent glands. Wash meat inside and out in warm water. Drain. Cut meat into individual serving pieces. Place meat in a dutch oven or stock pot. Add water and salt. Bring to a rolling boil, then reduce heat to lowest setting, cover tightly and simmer for two to three hours, or until meat is tender. Meat is done when it starts separating from the bones. Add remaining ingredients. Bring meat to a rolling boil. Lay prepared dumplings over the top of the meat, cover tightly, and continue cooking for about 15 minutes. After 15 minutes. remove pan from heat. Plate meat and arrange dumplings around the edges of the meat. Spoon the liquid (“gravy”) from the pot, over the meat and dumplings, and serve. Serves 4.
Squirrel Dumplings:
1 cup all-purpose flour
1 ½ tsp double action baking powder
¼ tsp baking soda
¼ tsp salt
½ cup buttermilk
Sift flour. measure and re-sift 3 times with baking powder, soda and salt–the last time sifting into a large mixing bowl. Stir in buttermilk and mix lightly with a fork. Turn out onto a floured board and kneed lightly for about 5 minutes. Roll dough out to about a ¼-inch thickness. Cut into 1 X 3-inch rectangles, with a floured knife. Makes about 12 dumplings.
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