Monthly Archives: August 2012

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Alsatian Pot Roast (McCall’s)

3 lb chuck pot roast

2 T oil

5 medium carrots, pared and cut in 2 inch lengths

5 medium onions, peeled and quartered

1/2 tsp dried thyme leaves

1 T wine vinegar

6 juniper berries

1 tsp salt

2 lbs sauerkraut

Trim any fat from beef.  In hot oil in a 5 qt Dutch oven, brown beef, turning on all sides.  Add carrots, onions, thyme, 2 1/2 c water, vinegar, juniper berries, and salt.  Cover and cook over medium heat for 2 hours, turning once.  Wash and drain the sauerkraut, add to beef, cook covered for another half hour, stirring occasionally.   Serve.

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Substitutions for Cooking

Eggs:  1 tsp baking powder, 1 T water, 1 T white vinegar per egg

Milk:  Nondairy liquid fairly much 1 for 1

Wheat:   1 tsp xanthan gum, 1 c alternative flour

Cornstarch:  Use arrowroot, but cut the amount in half

Vinegar:  Lemon juice

White Flour:  Use a whole grain flour, but increase the amount of moisture in your recipe by 20%.  Cut shortening by 10%.

White Sugar:  Brown sugar, raw sugar, maple sugar, or honey.  If you are subsituting honey, grease the measuring cup first, lessen the amount by 1 T + 1 tsp.  If you are substituting brown sugar or maple sugar, pack it tightly in the cup.

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Homemade Mixed Pickling Spice (Cooks.com)

4 3 inch cinnamon sticks

1″ dried ginger root

2 tsp mustard seed

2 tsp whole allspice

1 1 1/2 inch whole dried red pepper

2 tsp whole black pepper

2 tsp whole clove

2 tsp dill seed

2 tsp coriander seed

2 tsp whole mace, crumbled

8 bay leaves, crumbled

Break up the cinnamon sticks and ginger root and whole pepper in order to be able to make smaller measurements.

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Picalilli (Rombauer’s)

Cut into thin slices or dice:  4 qts cucumbers

Seed, remove membrane, and slice:  4 green peppers

Skin and Slice:  4 medium onions

Brine for 12 hours.  Drain.

Bring to boiling:  1 qt cider vinegar, 4 1/2 c sugar

Place in a bag and add:  2 3inch cinnamon sticks, 1/2 inch ginger root, 1 tsp mustard seed, 1 tsp whole allspice, 1/2 dried red pepper, 1 tsp black peppercorns, 1 tsp whole cloves, 1 tsp dill seed, 1 tsp coriander seed, 1 tsp whole mace (crumbled), 4 bay leaves (crumbled), 1/4 T celery seed, 1/4 T mustard seed.

Add drained vegets.  bring to boiling.  Remove spices.  Put in sterile jars and process.

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Rouladen (Betsy Codier)

6 slices bacon (slightly cooked)

2 T bacon drippings

4 c sliced onions

6 1/4 lb beef tip steaks

Dijon

6 dill pickle spears

2 T oil

flour

1 1/3 c + 2 T water

Equivalent of 2 cubes beef bouillon or broth

1 tsp thyme

1 bay leaf

6 T flour

Hot cooked noodles

Cook onions in drippings until tender.  Remove onions.  Spread steaks with mustard, top w/ bacon, pickle, and onions.  Roll, coat with flour.  Brown meat.  Add water, bouillon, thyme, and bay.  Boil.  Simmer 30 minutes or until tender.  Remove meat and bay leaf.  Mix 2 T water, 6 T flour into skillet mix.  Cook and stir until thickened.

Serve on the noodles, using the thickened sauce.

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Golden Squash Bake (?)

8 c sliced yellow crookneck squash, cooked and drained

6 slices bacon, cooked and crumbled

2 T eggs

1 c cottage cheese

2 T flour

4 tsps bouillon

1 c shredded cheddar

Combine eggs, cottage cheese, flour, bouillon.   Add squash.  Put in a baking dish.  Top with cheddar and bacon.  Bake 20-25 minutes at 350.