Judy's Luncheon November 16th 2012

Hi this is Judy, our cook for November,
she did a great job, and made everyones tummy full.
Thanks Judy for all your work.  Also thanks to
Sandy her hired helper.  ha ha

Pretty Table Setting

Judy’s Luncheon November 16^th, 2012

MEATBALLS AND SPAETZLE

German Meatballs

1 10-1/2-ounce can condensed beef broth

1 3-ounce can chopped mushrooms, drained (½ cup)

½ cup chopped onion

1-cup dairy sour cream

1-tablespoon all-purpose flour

½ to 1-teaspoon caraway seed

Spaetzle

German Meatballs:  Combine 1 pound ground beef, 1 egg,

1/4 cup fine bread crumbs, 1/4 cup milk, 1 tablespoon

snipped parsley, 1 teaspoon salt, 1/4 teaspoon poultry

seasoning, and dash pepper.  Shape in twenty-four

1-1/2-inch balls.

Brown slowly in 2 tablespoons shortening, shaking often. 

Add broth, mushrooms, and onion.  Simmer, covered

30 minutes.  Blend sour cream, flour, and caraway seed

stir into broth.  Cook and stir till thick.  Serve with spaetzle.

Serves 5 or 6.  (I doubled)

Spaetzle: Sift together 2 cups sifted all-purpose flour

and 1-teaspoon salt.  Add 2 beaten eggs and 3/4-cup

milk; beat well.  Place in coarse-sieved colander. 

Hold over large kettle of rapidly boiling water. 

Press batter through colander.  Cook and stir 5 minutes;

drain.  Sprinkle with mixture of 1/4-cup fine

bread crumbs and 2 tablespoons melted butter.

SWEET AND SOUR RED CABBAGE

1 medium head red cabbage (about 1-1/2 pounds) shredded

4 slices bacon, diced

1/4 cup brown sugar (packed)

2 tablespoons flour

1/2 cup water

1/4 cup vinegar

1 teaspoon salt

1/8 teaspoon pepper

1 small onion, sliced

Prepare and cook 5 cups shredded cabbage

as directed (heat ½ inch salted water (½ teaspoon

salt to 1 cup water) and 2 tablespoon vinegar or

lemon juice to boiling.  Add cabbage. Cover and heat

 to boiling; cook about 10 minutes.  Drain.

Fry bacon until crisp, remove and drain. 

Pour off all but 1-tablespoon bacon drippings.

 Stir brown sugar and flour into bacon drippings

in skillet.  Add water, vinegar, the salt, pepper

 and onion.  Cook, stirring frequently, about 5

minutes or until mixture thickens.

Add bacon and sauce mixture to hot cabbage,

stir together gently and heat through.  If desired,

garnish with additional crisply fried diced bacon. 

Serves 6 (I doubled)

Having fun…yes we are!

It doesn't get any better!

Sandy made this for Judy's luncheon and it was
fantastic!

Sandy’s Pumpernickel Rye Bread

1 ½  POUND LOAF

Water    8 ½ ounces (1 cup + 1 Tbsp.)(90-100 degree F

Molasses   2 Tbsp

Bread Flour 2 ¼ cups

Medium Rye Flour ½ cup

Cocoa, unsweetened 2 Tbsp

Salt 1½ teaspoon

Butter or margarine 3 tbsp

Active Dry Yeast 2 teaspoons

Or

Bread Machine/ 1 ½ teaspoons

Fast rise yeast.

Bake 25 to 35 minutes at 375 degrees

Add liquid ingredients to bowl

Add dry ingredients, except yeast to bowl

Tap pan to settle dry ingredients,

Place butter in bowl.

Make a well in center of dry ingredients add yeast. 

When done, remove bread from pan.

Cool on rack before slicing.

Outside

The trees and yard  a beautiful spot,


More beauty!

Dessert also Pumpkin Pie Truffles from Sees

PUMPKIN GINGERSNAP ICE CREAM

1 can (15 ounces) 100% pure pumpkin

1-teaspoon ground ginger

½ teaspoon ground cinnamon

1/4-teaspoon ground cloves

1-quart premium vanilla ice cream

16 gingersnap cookies, coarsely crumbled

Heat pumpkin, ginger, cinnamon and cloves in a medium

saucepan, stirring to blend flavors, about 5 minutes. 

Transfer to shallow pan; freeze to cool quickly. 

Soften ice cream (15 to 30 seconds on high power

in the microwave).  Turn into a large bowl; stir in

pumpkin puree until nearly incorporated.  Crumble

16 gingersnaps into ice cream and continue to fold until

incorporated.  Freeze until ready to serve.

Serves 8

GINGERBREAD

2-1/4 cups all-purpose flour

1/3-cup sugar

1-cup dark molasses

1/4-cup hot water

½ cup shortening

1 egg

1-teaspoon soda

1-teaspoon ground ginger

1-teaspoon cinnamon

1/4-teaspoon salt

Heat oven to 325.  Grease and flour Square pan 9x9x2 inches.

Measure all ingredients into large mixer bowl. 

Blend ½ minutes on low speed, scraping bowl constantly.

Beat 3 minutes on medium speed, scraping bowl

occasionally.  Pour into pan.

Bake 50 minutes or until wooden pick inserted

in center comes out clean.  Serve warm and, if desired

with whipped cream or applesauce (I will serve

with the pumpkin gingersnap ice cream)

Serves 9

Ann's Recipes

Ann Skillman’s Sauerbraten

6 pounds beef rump roast

4 large onions chopped

2 cups red wine vinegar

2 cups water

2 tablespoons salt

2 tablespoons pepper

2 tablespoon white sugar

20 whole cloves

4-tablespoon flour

4-tablespoon vegetable oil

20 ginger snap cookies

4 bay leaves

2-tablespoon sugar

Put all the ingredients except flour, oil, and cookies in

a large pot for 2 to 3 days in the refrigerator.

Turn roast daily, remove and pat dry with paper towels reserving the marinade.

Season flour to taste with salt and pepper in large bowl.  Sprinkle flour mixture over beef.

Heat vegetable oil in large Dutch oven or pot over med heat, cook beef until brown on all sides about 10 minutes, pour reserved marinade over beef , cover and cook on med-low.  Simmer until beef is tender 3 1/2 to 4 hours,

Strain solids from remaining liquid and continue cooking over medium heat.  Add gingersnaps cookies and simmer until gravy is thickened about 10minutes.  Serve over meat.

Ann’s Soup

NOTE:  You can prepare soup through step 2 up to 1 day ahead, but do not bring mixture to a boil, instead cool, cover and chill.  To reheat, lift off and discard fat, bring soup to a boil.

2 pounds mild Italian sausage
3 carrots (12 oz total) peeled and chopped
1 onion 12 oz peeled and chopped
4 cloves garlic, peeled and chopped
3 quarts low fat, low salt chicken broth
2 cans (14 1/2 oz each) diced tomatoes
2 cans (15 oz each) cannellini (white) beans, rinsed and drained
1 tablespoon dried basil
2 cups dried large shell-shaped pasta
4 quarts spinach leaves (about 12 oz) rinsed
salt and pepper
about 1 cup grated parmesan cheese

Sautee sausage in an 8 to 10 quart pan over high heat and stir often, breaking it apart with a spoon, until browned and crumbly, 8 to 10 minutes.  Spoon out and discard all but 1 tablespoon fat from pan.  Remove sausage and drain.

Add carrots, onion and garlic, stir often until onion is limp, 5 to 7 minutes.  Add sausage, broth, tomatoes (including juice), beans and basil and bring to a boil.

Add pasta, reduce heat and simmer, covered, stirring occasionally until pasta is just tender to bite, about 10 minutes.  Skim and discard any fat.  I like the spinach on the side to put into the individual bowels before I ladle the soup in.  However you can add it to the soup and cook until is is wilted, about 30 seconds.  Add salt and pepper to taste.  Serve soup from the pan, or pour into a tureen.  Offer Parmesan cheese to add to taste.

Yield:  Makes about 5 1/2 quarts; 10 to 12 servings.