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MEATS, MAIN DISHES & SOUPS Scrambled Ham and Eggs [BREAKFAST CASSEROLE] Dorothy Ritchie Blanchard 6 eggs, beaten 6 slices bread, cut in cubes 1 lb. sausage or ham [if sausage, brown and drain]
1 tsp. salt 1 tsp. dry mustard 2 c. mllk 1/2 c. grated cheese
Arrange bread cubes in a 9x13 inch pan. Cover with ham or sausage. Mix together the eggs, milk, salt, and dry mustard. Pour over bread and ham, then top with cheese. Refrigerate overnight. Bake at 3500 for 45 minutes.
Mom's Kraut and Wieners Eva Accola No.2 1/2 can sauerkraut 11/2 c. sugar [or more]
wieners
Open a No. 21;2 can of sauerkraut and pour it into a saucepan. Add 11/2 cups (or more) of sugar. Cook slowly over low heat for 1 hour, or until the sauerkraut becomes amber colored. Slice the wieners into thin slices and stir into the sauerkraut. Bake in 3500 oven for 30 to 45 minutes. "When I was a junior in high school, I came home from school and told Mom we had the most horrible thing for dinner. She asked what it was. I said that I didn't know what it was; it was really sour and the rest ofthe kids called it kraut. She said, 'My dear, you will find that is the way the rest of the world eats their kraut.' I learned fast." - Eva
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Omelet Carolyn Korbel 4eggs 4 egg whites 2T. water 2 oz. turkey ham [Louis Rich]
green onions, chives, green pepper, celery, mushrooms, and pimiento, as desired salt and pepper, to taste 2 slices Lite Line cheese
Mix as usual.
Quiche Dorothy Blanchard I deep-dish pie crust, unbaked lib. Polish sausage 2 c. spinach or broccoli 1/2 - 3/4 lb. cheese
5 eggs, beaten pepper garlic salt
Arrange sausage and drained, cooked spinach in pie crust. Add cheese, then the beaten eggs and seasonings. Bake at 3500 for 45 minutes.
Sweet and Sour Ham Balls Dorothy Blanchard 1/2 lb. fresh lean ground pork 1/2 lb. cured ham, ground I c. bread crumbs onion, as desired
I egg 3/4 c. milk 1/4 tsp. salt 1/ 4 tsp. ground pepper
Combine above ingredients; form into balls and bake 40 minutes at 3500• Pour off fat and liquid. Add sauce and bake another 30 minutes. SAUCE: 3/4 c. brown sugar 3 T. vinegar 3 T. dry mustard
Boil ingredients together 3 minutes; pour over ham balls.
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Baked Ham Eva Accola 7 to 9 lb. boneless ham Leave all the clear wrapping on the ham, just as you buy it from the store. I use Maple River or Wilsons. Place ham in a 9x13 inch pan; cover with foil, pressing around edge of pan to seal the foil on securely. Place in oven and bake at 325° for 3 to 4 hours. When done, remove foil and covering from ham. Pour off the liquid and serve immediately or cool and slice for sandwiches.
Tasty Beef Stick 5 lb. hamburger 2 T. curing salt [Morton's Tender Quick] 2 T. mustard seed
2 T. black pepper 2 level tsp. garlic salt IT. hickory smoke salt [Durkee's preferred]
Mix all together and refrigerate 24 hours. Knead mixture 5 minutes and repeat precedure for next 3 days, keeping covered and refrigerated. On the 4th day, knead 5 minutes and form mixture into small sticks, using 2 tablespoons of mixture for each; roll between palms of your hands until they are the size of a cigar. Arrange sticks on broiler rack. Place in preheated oven and bake at 225° for 3 hours. Turn rolls every 30 minutes. Store in refrigerator or freezer. Serve as a snack.
Homemade Polish Sausage Eva Accola II/2Ib. lean pork, ground 6 - 7 cloves garlic, squeezed [more or less, to taste] IT. black pepper 1 tsp. salt
I/2 tsp. allspice I/3 c. water 11/2 T. Liquid Smoke paprika
Mix together and shape into small rolls. Put in tightly sealed plastic bags and simmer in water 1 hour. Cool, slice and serve.
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MEATS, MAIN DISHES & SOUPS Scrambled Ham and Eggs [BREAKFAST CASSEROLE] Dorothy Ritchie Blanchard 6 eggs, beaten 6 slices bread, cut in cubes 1 lb. sausage or ham [if sausage, brown and drain]
1 tsp. salt 1 tsp. dry mustard 2 c. mllk 1/2 c. grated cheese
Arrange bread cubes in a 9x13 inch pan. Cover with ham or sausage. Mix together the eggs, milk, salt, and dry mustard. Pour over bread and ham, then top with cheese. Refrigerate overnight. Bake at 3500 for 45 minutes.
Mom's Kraut and Wieners Eva Accola No.2 1/2 can sauerkraut 11/2 c. sugar [or more]
wieners
Open a No. 21;2 can of sauerkraut and pour it into a saucepan. Add 11/2 cups (or more) of sugar. Cook slowly over low heat for 1 hour, or until the sauerkraut becomes amber colored. Slice the wieners into thin slices and stir into the sauerkraut. Bake in 3500 oven for 30 to 45 minutes. "When I was a junior in high school, I came home from school and told Mom we had the most horrible thing for dinner. She asked what it was. I said that I didn't know what it was; it was really sour and the rest ofthe kids called it kraut. She said, 'My dear, you will find that is the way the rest of the world eats their kraut.' I learned fast." - Eva
file://C:\Documents%20and%20Settings\b860274.PRINCIPALUSA.000\Local%20Settin...
12/05/2008
Page 2 of 27 36
Omelet Carolyn Korbel 4eggs 4 egg whites 2T. water 2 oz. turkey ham [Louis Rich]
green onions, chives, green pepper, celery, mushrooms, and pimiento, as desired salt and pepper, to taste 2 slices Lite Line cheese
Mix as usual.
Quiche Dorothy Blanchard I deep-dish pie crust, unbaked lib. Polish sausage 2 c. spinach or broccoli 1/2 - 3/4 lb. cheese
5 eggs, beaten pepper garlic salt
Arrange sausage and drained, cooked spinach in pie crust. Add cheese, then the beaten eggs and seasonings. Bake at 3500 for 45 minutes.
Sweet and Sour Ham Balls Dorothy Blanchard 1/2 lb. fresh lean ground pork 1/2 lb. cured ham, ground I c. bread crumbs onion, as desired
I egg 3/4 c. milk 1/4 tsp. salt 1/ 4 tsp. ground pepper
Combine above ingredients; form into balls and bake 40 minutes at 3500• Pour off fat and liquid. Add sauce and bake another 30 minutes. SAUCE: 3/4 c. brown sugar 3 T. vinegar 3 T. dry mustard
Boil ingredients together 3 minutes; pour over ham balls.
file://C:\Documents%20and%20Settings\b860274.PRINCIPALUSA.000\Local%20Settin...
12/05/2008
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37
Baked Ham Eva Accola 7 to 9 lb. boneless ham Leave all the clear wrapping on the ham, just as you buy it from the store. I use Maple River or Wilsons. Place ham in a 9x13 inch pan; cover with foil, pressing around edge of pan to seal the foil on securely. Place in oven and bake at 325° for 3 to 4 hours. When done, remove foil and covering from ham. Pour off the liquid and serve immediately or cool and slice for sandwiches.
Tasty Beef Stick 5 lb. hamburger 2 T. curing salt [Morton's Tender Quick] 2 T. mustard seed
2 T. black pepper 2 level tsp. garlic salt IT. hickory smoke salt [Durkee's preferred]
Mix all together and refrigerate 24 hours. Knead mixture 5 minutes and repeat precedure for next 3 days, keeping covered and refrigerated. On the 4th day, knead 5 minutes and form mixture into small sticks, using 2 tablespoons of mixture for each; roll between palms of your hands until they are the size of a cigar. Arrange sticks on broiler rack. Place in preheated oven and bake at 225° for 3 hours. Turn rolls every 30 minutes. Store in refrigerator or freezer. Serve as a snack.
Homemade Polish Sausage Eva Accola II/2Ib. lean pork, ground 6 - 7 cloves garlic, squeezed [more or less, to taste] IT. black pepper 1 tsp. salt
I/2 tsp. allspice I/3 c. water 11/2 T. Liquid Smoke paprika
Mix together and shape into small rolls. Put in tightly sealed plastic bags and simmer in water 1 hour. Cool, slice and serve.
file://C:\Documents%20and%20Settings\b860274.PRINCIPALUSA.000\Local%20Settin...
12/05/2008
ATTENTION! TRIAL LIMITATION - ONLY 3 SELECTED PAGES MAY BE CONVERTED PER CONVERSION. PURCHASING A LICENSE REMOVES THIS LIMITATION. TO DO SO, PLEASE CLICK ON THE FOLLOWING LINK: http://www.investintech.com/order_a2e_pro.htm
