|2 lbs||Ground beef, fresh not frozen|
|2 slices||White bread, stale or toasted|
|24-30||Ginger Snaps, crushed|
|To taste||Black pepper|
|To taste||Ground ginger|
|2 cans||Mushroom soup|
|1 soup can||Water|
|1 soup can||Milk|
|Pre-heat oven to 350 ° F.|
Soak bread in milk, not too much just enough to soften it. Add eggs, milk toast, salt, pepper, 4 ginger snaps and nutmeg to meat. Mix well. If meat is too sticky add some plain bread crumbs. Roll into small meatballs.
Cover cookie sheet with Reynolds wrap. Be sure it has a lip to contain grease. Bake in oven approximately 25 minutes. Turn once for even browning.
In large Dutch oven, heat 2 cans of mushroom soup, water and milk. Add can of mushrooms. Fresh mushrooms can be substituted. Add 20 crushed ginger snaps, if not gingery enough add more to taste. Be sure it does not boil.
Spoon meatballs into heated gravy. Cook under very low heat for 30-45 minutes. Stir often. Stir gently so to meatballs do not break up. Add water if gravy gets to thick. Scrap bottom of pot so that it does not burn.
These can be served as hors d'oeuvre or with flat egg noodles as a main dish.
Monday, December 6, 2010
Friday, December 3, 2010
|1 pkg||active dry yeast|
|2 cups||milk (scalded)|
|¼ lb||butter, melted|
|Preheat oven to 400° F.|
|Sprinkle yeast on warm (not hot) milk in large bowl. Add sugar, 3 cups of flour, salt, 2 eggs and beat until smooth and elastic. Beat in cooled melted butter. Add 3 more cups flour and work in with hands to form a medium-stiff dough. Turn on lightly floured board and cover and let rest 10 minutes. Knead until smooth and |
elastic. Let rise in warm place until double in bulk.
|Roll dough on floured board into a rectangle ½ inch thickness. Cut into 24 strips, ½ inch wide. Roll strip in ropes 9 inches. Tie each rope into loose knot one end shorter than the other. Pinch short ends to resemble birds head and beak. Flatten long end and snip with scissors to produce a fringe (tail feathers about 5 or 6) place in greased baking sheet. Brush with beaten egg mixed with 2 tablespoons water. Let rise.|
|Bake in oven until golden (15 minutes). Add cloves for eyes.|
Wednesday, December 1, 2010
|3 or 4 lb||Chuck Roast or other beef meat|
|1 ½ cups||MILD cider vinegar|
|1 TBSP||Whole pickling spice|
|1 TBSP (Heaping)||White Sugar|
|½ cup||Brown sugar|
|2 TBSP (Heaping)||Flour|
|Two to four days ahead of time place meat in shallow pan. Peel and cut onion in 4 pieces. Place in dish. Mix Marinate well and pour over meat and onion. Place in refrigerator. Each day turn meat over on other side.|
|Cooking for Oven||Cooking for Slow Cooker|
|Place meat with marinate in roasting pan and cover. Place in oven for 1 hour at 350 ° F.||Place meat and marinate in cooker. Place on medium for several hours until meat is tender. This I have not done so you will have to test it out.|
|Cooking for Stove top|
|Place meat and marinate in heavy pot with lid. Cook on high until marinate comes to a boil. Turn in on low and cook for about one to two hours on low. You will have check to see when the meat is cooked completely.|
|In all three cases when meat is done, remove it and an onion to separate bowl. Clean off as many of the spices that cling to the meat as possible. Chop up the onion and put it in a separate little bowl. Strain all the spices out of the marinade. The marinade will be the basis for your gravy.|
Place two heaping tables spoons of flour or corn starch in a half cup of cold water and stir. Set it aside for the moment.
In a deep skillet place about 1/2 cup of brown sugar and 2 to 3 tablespoons of marinate. Melt the brown sugar in the skillet and stir it constantly until it caramelizes. Caramelizes means it begins to turn brown. Be careful not to burn.
Pour marinade and onion into the skillet and bring to a boil. Stir the flour/cornstarch up and slowly pour it into the mixture until the mixture reaches the thickness you want. Remove from heat. You have your gravy.