random stuffs mostly vintage and found
PIEROGI WITH SOUR CREAM TOPPING PIEROGE ZE SWIĘTANOM 1 small head cabbage (or 2 cups sauerkraut) 2 cups mushrooms 2 tbsp sour cream 1 small onion (chopped fine) Butter Salt and pepper Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and chop fine. (If you use sauerkraut, rinse and chop) […]
Swedish Beer Rye Bread (Vort Limpa) 1 ¾ cups beer ½ cup warmed molasses 2 cakes yeast (dissolved in 1/4 cup warm water) ⅓ cup butter 2 tsp salt 3 cups rye meal or flour 3 cups white flour 1 tbsp caraway seed Combine beer and molasses and add the dissolved yeast. Beat in […]
RABBIT (ZAJĄC PIECZONY) Rabbit Flour for dredging 4 tbsp. butter 1 cup Chopped mushrooms 1 onion (chopped) 1 clove garlic 3 pinches dry thyme 3 bay leaves ⅔ cup meat stock ⅔ cup tart white wine Salt and pepper to taste Cut rabbit in desired pieces, dredge with flour, and brown in butter. Add […]
MOSTER HILMA’S SOCKERKAKA ¾ cup sugar 2 eggs ½ cup sour cream 3 tsp. lemon juice 1 tbsp. grated lemon rind 1 tsp. baking powder (sifted with 1-1/3 cup flour) 2 tbsp. butter Dash salt Beat sugar and eggs, add cream and flour, lemon juice, and rind. Lastly add melted butter. Bake 350°, 50 […]
Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.Before cooking, the raw meat […]