Aromatic Green Casserole
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3 oz Snap beans — cut into bite-
-size pieces 3 oz Brussels sprouts — cut into
-bite-size pieces 3 oz Broccoli — cut into bite-size
-pieces 1 1/2 oz Walnuts — chopped
2 tb Soy oil
1/2 ts Fresh dill — chopped
1/4 ts Sage
1/2 ts Salt
Juice of 1/2 lemon pn Cayenne
Steam beans, brussels sprouts, and broccoli for 8 minutes. Combine beans and walnuts with remaining ingredients and 2 ounces water. Transfer to blender and puree until smooth. Pour sauce over vegetables. Serve hot or cold. From DEEANNE’s recipe files
Category:Beans and Grains
Fruit-Filled Cookies
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1 c Shortening
(1/2 lard 1/2 butter 2 c Sugar
3 Eggs
1 c Thick sour cream
6 c Flour
1/4 ts Nutmeg
1/2 ts Salt
1 ts Baking powder
1/2 ts Baking soda
Filling: see directions 1. Cream shortening and sugar. Add unbeaten eggs, one at a time. Beat well
after each addition. 2. Add sour cream and flour sifted with nutmeg, salt, baking powder and
baking soda. 3. Chill in refrigerator overnight.
4. Roll. Cut with a 2-1/2-inch round cutter.
5. Place half of the cut cookies on greased cookie sheets.
6. Place a teaspoon of filling on each cookie.
FILLING: 1-1/2 c dates, 1 c seeded raisins, 3/4 c water 7. Put fruit through food chopper. Add water and cook until thick. Stir
to keep from scorching. Cool slightly. 8. Place another cookie over filling, and press edges to seal.
9. Bake at 375 about 12 to 15 minutes. 10. Makes about 3 dozen.
Wis/Gramma (Helen) —–
Category:Baked Goods
Weinkuechle (Wine Fritters)
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4 Stick-type rolls*
200 g Flour (1 3/4 cups)
2 Eggs
1/4 l Milk (1 cup plus 1 Tbsp)
1 pn Salt
Fat for deep-frying 1/2 l Wine OR cider (2 cups plus 2
-Tbsp) Sugar to taste From the Allgaeu area. From grandmother’s more thrifty times; rarely encountered today. Combine the flour, eggs, milk, and salt into a batter. Cut the rolls into 4 slices. Dip the slices into the batter, then fry until golden brown.
Arrange fritters in a bowl, and pour hot, sweetened wine or cider over them. Give them time to soak up the wine before serving. Serves 4. From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Category:Desserts
