random stuffs mostly vintage and found
TUNA CHOWDER 2 T Chopped-onion 2 T chopped parsley dash leaf thyme 2 T butter 1 can 10 ¾ ounces condensed cream of vegetable soup ½ soup can water ½ soup can milk 1 can (7 ounces) tuna, drained and flaked Cook onion, parsley, and thyme in butter over low heat until onion is […]
Jellied Pigs Feet 2 pigs feet (chopped in half) ½ onion 2 bay leaves ¾ tsp peppercorns 8 whole allspice salt pepper water to cover Boil till meat begins to fall from bones (about 4 hours) Take feet out of broth and remove bones. Put meat into loaf pan 5×8" and strain broth over […]
The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish باقلاوه /bɑːklɑvɑː/.The name baklava is used in many languages with minor phonetic and spelling variations. Historian Paul D. Buell argues that the word “baklava” may come from the Mongolian root baγla- ‘to tie, wrap up, pile up’ composed with the […]
Rouladen or Rinderrouladen is a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia region of Poland where it is known as rolada śląska (Silesian roulade) and in the Czech Republic where it is […]
DJUVECE 4 large (onions sliced) 2 Tbsp. lard 4 large potatoes (sliced) 2 lbs. tomatoes (sliced) 2 large green peppers (seeded) 1 cup rice 3 cups tomato juice 4 pork chops 1 tsp salt ¼ tsp. pepper Brown onions in lard, place ½ in greased casserole. Put potatoes over onions. Place ½ tomatoes over […]