Kohlrabi and Yellow Wax Beans with Carrots

Kohlrabi was all new to me until I met Bill’s mother and tasted her great kohlrabi dish years ago.  

Kohlrabi, for those of you who are not familiar with it, is a German turnip.  The word comes from the German “kohl” (cabbage) and “rabi” meaning turnip.   You would think it is a root vegetable like a turnip but, is in fact a tightly packed version of its cousin, cabbage.  As you can see in the photo, it has a bulbous shape which is caused by the swelling of plant’s stem near the ground.  Some people think it tastes like broccoli, I think it tastes more like a mild turnip. 

Many people in the Midwest were raised in largely German communities who grew up growing and eating kohlrabi much like an apple.  Hamburg Township, Michigan has titled itself “Kohlrabi Capital of the World” and even had a kohlrabi festival but such enthusiasm has declined in recent years.

This is an excellent recipe for using kohlrabi whose taste complements yellow wax beans, carrots and onions.  After the vegetables have cooked in the water, make a gravy to thicken the mixture and there you have an excellent summer time side dish! 

Barely boiling

Kohlrabi and Yellow Wax Beans with Carrots

Ingredients:

6 strips bacon, cooked crisp and crumbled, reserve bacon grease

2 kohlrabi bulbs, peeled, cut into large dice

2 pounds yellow wax beans, trimmed and snapped

3 carrots, peeled and cut into bite-sized pieces

1 large white onion, chopped

Salt and pepper, to taste

Water

Flour

Method:

Fry bacon until crisp, reserve bacon fat.  Set aside.

Place all vegetables into a dutch oven or large pan.

Fill with water to top of vegetables.

Add about 1 tablespoon of bacon grease to mixture.

Keep at a low boil until vegetables are fork tender, about 30 minutes.

Make a flour and water paste, approximately ½ cup water and 3-4 tablespoons flour.  Stir or shake until flour is a creamy paste.

Push some vegetables in the pan to one side.

Add flour paste while stirring.

It’s just like making gravy but, this should be fairly thick and hold its own on a plate, not soupy.  If it’s not thick enough, add more flour mixture.

Add crumbled bacon and stir gently.

Serve

I love this ~ it’s one of my favorite summer time dishes!

Stuffed Cucumbers

Unfortunately, I can’t take credit for this recipe as I had never heard of it before meeting Bill. This is another recipe that belonged to his mother, Alice. I do not remember how she arrived at it. I’m guessing she had a plethora of cucumbers and tomatoes in the garden one summer and this is the result.

I’ve adapted her recipe using instead of plain tomatoes, a couple of cans of diced tomatoes with garlic, basil and oregano and then added garlic powder for more flavor.

Cut the ends off the cucumbers first; peel them.  Then scoop out the seeds.  I do this very carefully with a paring knife.  I indent with the knife in a circle around the seeds, insert the knife and sort of twirl it in my hand and pull the seeds out.  Do not cut through to the meat of the cucumber!  That will cause them to split when cooking.  Then let them soak in a bowl of salt water for at 30 minutes.

Make the tomato mixture in a large pan and let simmer for at least 10 minutes.  Prepare the ground beef however you like it.  I add chopped onions, garlic powder, a little basil and oregano and finish with salt and pepper.  Gently stuff the cucumbers with the meat and place in the tomato mixture.  Take whatever meat is left over after stuffing the cucumbers and make meatballs.  Drop them into the pan along with the cucumbers and tomato mixture.

Use a large pan or Dutch oven to allow enough room to turn them now and then as they simmer.  It takes close to an hour for the cucumbers to be fork tender ~ they will turn almost transparent.  You will see the difference in their appearance after simmering for about 45 minutes.

They are incredibly delicious!  

 Soaking in salt water 

 Stuffed and ready for the pot

 Simmering in tomatoes 

Stuffed Cucumbers

Ingredients:

3 or 4 cucumbers

2 (28 ounce) cans diced tomatoes with basil, garlic and oregano

1 medium onion, diced

1 teaspoon sugar

1 teaspoon garlic powder

Salt and pepper, to taste

Method:

Peel cucumbers and scoop out seeds carefully.
They can be cut in half if they are large cucumbers.

Place in a large bowl of salt water and soak for 30 minutes.

Place tomatoes in dutch oven or large pan.

Add sugar, garlic powder, salt and pepper.

Simmer at least 10 minutes.

Prepare ground beef:

1 pound ground round beef

1 teaspoon garlic powder

¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon salt

½ teaspoon seasoned pepper, or to taste

Drain cucumbers.

Stuff ground beef mixture into cucumbers carefully.

Do not force or it will break the cucumber.

Add the stuffed cucumbers to the tomato mixture.

Make remainder of meat into meatballs.

Drop into tomato mixture.

Cook cucumbers on medium-low heat, a slow simmer, for 45 minutes to one hour until they become almost transparent.

Stir the tomato mixture occasionally and rotate the cucumbers once or twice.

Serve in individual bowls with plenty of the tomato sauce and a meatball or 2.

ENJOY!!!

By the way ~

I will be joining Linda (“My Kind of Cooking”) on the radio, via telephone tomorrow morning, Friday, July 2^nd, during her cooking segment, “Fast Food Friday.” 

You can listen over the internet by clicking this link:  Passion Radio.  Click on the Listen Live button in the upper left hand corner of the website to connect.  We will be on around 8:20 a.m. mountain time, 9:20 central time. 

I hope you will be listening!

Alice’s Meteors

Ok, to me these are donut holes but, to Bill and his siblings I’m sure they’re still meteors and always will be!

This recipe belonged to Alice, my mother-in-law.  She loved to make donuts and most of all these meteors.  Actually, it’s really the perfect name for them as they all seldom turn out in a perfect shape; they can be a little craggy or lopsided, just like real meteors.

You can glaze them or roll them in granulated sugar or powdered sugar, or a chocolate glaze or just try them all!  The plain ones are fine with me, or the ones rolled in sugar, but actually I can eat any of them.  Using Alice’s recipe, they puff up beautifully, are light on the inside and crispy on the outside.  They are definitely more delicious than the store-bought variety, especially because they are as fresh as you can get when you make them yourself.

Do you think 3 or 4 donut holes = 1 donut?  I don’t know however, I do know that I don’t feel quite as guilty eating donut holes.  Somehow, eating a dozen donut holes seems OK!

Meteors (Golden Puff’s)

Ingredients and Method:

4 cups sifted flour

½ cup sugar

6 teaspoons baking powder

2 teaspoons salt

2 teaspoons nutmeg

Sift all of the above ingredients together into a large bowl.

½ cup oil

1½ cups milk

2 eggs

Add the 3 ingredients above to the mixture in the bowl.

Stir with a fork until mixed well.

Drop by teaspoonful into deep hot oil at 375 degrees.

Fry until golden brown, about 3 minutes.

Drain on paper towels.

Roll warm puffs in cinnamon, granulated sugar, powdered sugar or glaze with a thin confectioner’s sugar icing.

Pam’s note:  Puffs too large will not cook thoroughly, use one teaspoonful of dough.  Fry a few at a time and do not crowd them.

These make the best donut holes imaginable!  Just try them and you’ll see!  They would be a great thing for a Mother’s Day treat!

Creamy Asparagus Soup

This is another great recipe that belonged to Alice, my mother-in-law and now is the perfect time of year to cook it with all the fresh asparagus that is available in the markets now.  And since it is on sale now, that makes it even more appealing.

Nutrition studies have proved that asparagus is a great low-calorie source of potassium and folate, which helps to get rid of anemia.   Its stalks are high in antioxidants and are a good source of vitamin C.   There are many more health benefits of asparagus; check this out to read some amazing facts.

I love home-made soups and asparagus soup is right up there near the top of the list.  We really look forward to this silky green soup in the spring time with its earthy flavor.  If you enjoy asparagus, this soup you will enjoy also.  It’s delicious and makes a terrific lunch or a casual supper.  It’s a very fresh and healthy soup and is not like the Campbell’s your mother served!

Cream of Asparagus Soup

Ingredients:

1½  pounds fresh asparagus

2 tablespoons chopped onion, optional

1½ teaspoons salt

¼ cup butter

¼ cup flour

2 teaspoons chicken stock base

¼ teaspoon pepper

3½ cups milk, scalded

Method:

Wash asparagus will and trim.

Cut off tips and set aside. 

Cut remaining stalks into 1/2” pieces.

Put in saucepan with ½ cup water, salt and onion, if using.

Heat to boil, reduce heat, cover and simmer.

When cooked, drain and cool slightly.

Puree cooked asparagus in blender or food processor.

Simmer reserved tips in salt water until tender, approximately 8 minutes.

Melt butter in large saucepan.

Blend in flour, stock base and pepper.

Gradually add milk and cook, stirring until thickened and smooth.

Stir in pureed asparagus and tips, heat thoroughly.

Garnish with a dollop of sour cream, if desired.

Serve

It is springy delicious!

Alice’s Apple Slices

 

Kelly, in the middle, with her sister and cousin

Kelly, our sweet niece asked for Grandma’s apple slices recipe at Matt and Kathy’s wedding a couple of weeks ago.  In the picture above, Kelly was close to 4 years old; however, now she is a wife and the mother of 2 sons.

As I’ve told you before, Alice, my mother-in-law was a great baker and these apple slices are one of our favorites of her recipes.  They are absolutely delicious, filled with a great cinnamon flavor and topped with a tangy sweet glaze.  They’re also very easy to make and wonderful for a crowd.

Years ago, I made apple slices for Bill to take to work for his co-workers to enjoy on whatever the occasion was.  He commuted by train into work in the Chicago Loop every day, and then walked across the Chicago River to his office, a couple of blocks further.  Unfortunately, he didn't realize the baking sheet was filled with 6 pounds of apples until he had to balance that and lug his brief case also.  His co-workers were just happy he delivered the apple slices intact and devoured them quickly!

I use a mix of apples when I make this; mostly Granny Smiths, which are sweet/tart and about 5 or 6 Braeburns, which are also sweet/tart.   I have made it many times using only Granny Smith apples though.  I keep the sugar at ½ cup unless the apples are really very tart as the glaze adds just enough sugar to sweeten it up.  So there is a little tart with the sweet and that is what makes it so delicious, my friends!!!

Not only is the apple filling great, the crust makes it heavenly.  Let me tell you ~ if you bake these apple slices, yours will disappear quickly too!

Apple Slices

Crust:

4 cups sifted flour

1½ teaspoons salt

1½ cups shortening

4 egg yolks

2 tablespoons lemon juice

9-16 tablespoons cold water (don’t think I have EVER used more than 9)

Method:

Cut shortening into flour.

Mix egg yolks and lemon juice with water.  Start with 9 tablespoons, add more later, if needed.

Divide dough in half.

Roll out one half of dough into a large rectangle a little larger than the size of the baking pan.

Gently fold the dough over in half and place into a cookie sheet with sides or a jelly roll pan, bringing the dough up the side of it.

Filling:

6 pounds of apples (I usually use 4 or 5 pounds of Granny Smith with the remainder being Breaburns).

½ to 1 cup sugar

1 tablespoon flour

½ teaspoon salt

2 teaspoons cinnamon

Dash nutmeg

2 tablespoons butter

Method:

Peel and slice apples.

Mix together with remainder of ingredients.

Spread filling on pastry in pan.

Dab with butter.

Roll out the top crust, fold in half, ease it onto the apple slices.

Crimp the edges of the dough on all 4 sides.

Cut a few slits in the top crust.

Bake 375 degrees for about 45 minutes to 1 hour or until golden brown and apples are fork-tender.

Glaze:

Combine 1 cup confectioner’s sugar and 2-3 tablespoon lemon juice.

If not of glaze consistency, add a few drops of water at a time.

Drizzle glaze over completely cooled apple slices with a spoon.

Serve

I’m warning you ~ apple slices are very addicting!  Nothing like an apple slice a day!

Alice’s Creamed Asparagus on Toast

Don’t you just love fresh asparagus in the springtime?  We do and have it often.  I had usually eaten steamed asparagus but, when I met Bill, I learned there is another delicious way to enjoy it.  

I lived in Louisville, met Bill and came up here to Crystal Lake to meet his family.  One of the meals Alice (his mother) prepared was fresh caught blue gills with creamed asparagus on toast.  I remember that meal like it was yesterday.
I’m sure my future mother-in-law thought I was eating like it was my last supper!   I love blue gills and what could be better than fresh ones? 

Herb, Bill’s father, was a great fisherman and caught many varieties of fish.  In fact, after we moved here in 1980, we bought a house in a subdivision with a lake for fishing.  

My father-in-law stored his boat there and especially after he retired, we would find him out on the lake many a day ~ we thoroughly enjoyed his bounty!  Unfortunately, they changed the lake rules to a “fish and release” program several years ago, so that is the end of that.  But, while my father-in-law was living, I was thrilled that it provided many a good day of enjoyment for him!

Back to that great dinner:  what really got my mouth watering besides the fresh blue gills was her creamed asparagus with that great buttery sauce spooned over toast.

Oh my gosh!  If you love asparagus and have never eaten creamed asparagus on toast, you are in for a mouthwatering experience!

Creamed Asparagus on Toast

Ingredients:

2 pounds fresh asparagus, cut into 1” lengths

1 cup water

3 tablespoons butter

4½ teaspoons flour

1 small can evaporated milk

½ teaspoon salt

¼ teaspoon pepper

Toast

Method:

Prepare and simmer asparagus for about 10 minutes, just until tender.

Drain well, reserving the broth.

Melt butter in saucepan.

Stir in flour.

Slowly add milk, salt, pepper and broth.

Cook until bubbly and thickened.

Add additional water if the sauce is too thick.

Heat just to boiling, avoid mashing the asparagus.

Pour the mixture over the asparagus and gently combine.

Meanwhile, toast several slices of bread and slice in half diagonally.

Spoon creamed asparagus into a bowl.

Serve on toast slices.

It is Oh My Gosh, DELICIOUS!!!

Swedish Mustard

Bill's grandfather used to make Swedish mustard, with Bill helping occasionally.   To crush the mustard seeds, he used a large bowl and a 10 pound iron ball.  He placed the mustard seed in the bowl and moved the ball around and around in circles to crush the seeds.  It took at least an hour or two and he would pass the ball off to any one he could. 

My MIL, Alice, in later years used a blender to crush the seeds, and I use a food processor.  I always thought it was the vinegar that determined how much heat would be in the mustard.  She informed me that is not the case; it is the quantity of sugar that determines it.   The more sugar, the hotter the mustard is!!

If you love hot spicy mustard, this recipe is for you!  It's not for the timid palate.  

                                            

Swedish Mustard

Ingredients:

1 cup dry mustard seeds, black or dark brown
1 cup white vinegar, approximately
1/4 cup granulated sugar, approximately

Method:  

Pour a little vinegar over mustard seeds and let stand for 10 minutes.
Put half of mustard seeds in a blender with 2 tablespoons of vinegar.
Switch blender back and forth from low to high.
When it starts to thicken, or turn yellow, add 2 teaspoons of sugar and a little more vinegar.
It takes about 5 minutes.
Remove mixture from blender and place in a bowl.
Repeat steps for the remaining half of mustard seeds.
After it is finished, return mixture from bowl to blender.
All the mustard will be ground now.
Whirl the mixture for a minute or so.
Keep adding sugar and vinegar until all is used.
If too thick, add more vinegar.
And remember, if you want it hotter, add more sugar!

Yum!  It is the perfect condiment with a kick!

Homemade Summer Sausage

German Sausage Shop

 John Dominis

Do you like summer sausage?  Have you ever considered making it yourself?

 It is so easy to make and I love it. I was amazed when Alice, my mother-in-law, made it.  I had no idea what to expect when she said she was going to make it but, I was blown away by how savory good it tasted and what a great texture it had!

The vital ingredient is the Morton Tender Quick Cure salt.  Do not substitute regular table salt for it; it is not the same thing!  The ground beef is combined and kneaded with spices, refrigerated and mixed each day.  On the fifth day, the meat is shaped into logs and baked.  This is a bit spicy but, if you like it with a little heat, add 1 or 2 teaspoons of crushed red pepper.  After being baked, they are even better if left to set for a couple of days in the refrigerator. 

Wow!  It is so delicious and so easy to make.  If you have never made homemade sausage, I hope you try it.  You will be pleasantly surprised with the results and you just might have to hide a log of it for yourself when you see how fast it disappears!


See updated version here
 

Homemade Summer Sausage

Ingredients:

5 pounds ground beef

4 tablespoons Morton’s Tender Quick Cure

2 ½ teaspoons mustard seed

2 ½ teaspoons liquid smoke

1 tablespoon coarse ground black pepper

1 tablespoon garlic powder

Method:

Mix all ingredients well.
Cover and refrigerate.

For the next 4 days, knead for 10 minutes each day.

On day 5, shape into 5 salami shaped rolls. 

Place on rack, being sure rolls don’t touch.

Place rack on cookie sheet with sides to catch the drippings.

Bake for 8 hours at 150 degrees.

It is totally awesome!  Try it!!!

Alice’s Broccoli Rice Casserole

Alice, in 1986

 

This creamy casserole will persuade you to eat your vegetables! I love broccoli and rice also, so combining them is the best. 

Alice, my mother-in-law loved this recipe and she had a good reason for that, because it is delicious.  It is so very easy and tastes great.  Broccoli Rice Casserole makes an excellent side dish; however, by adding a couple of sautéed cut-up chicken breasts to it, you’ll have an entrée.  Or, adding salmon or tuna would work well also.  That would make a full meal!

It’s a great winter casserole and that is just what we need right now.  By the way, it is just as good leftover!

Alice’s Broccoli Rice Casserole

 

Ingredients:

2 – 8 ounce packages frozen broccoli

1 onion, chopped

1 cup water

8 ounces cheese whiz

1 can cream of mushroom soup

½ cup milk

1 cup minute rice

Method:

In saucepan, add broccoli, onion and water.

Cook al dente, not soft.  Do not drain.

Add cheese.

Mix well,

Add soup, milk and rice. Mix well.

Pour into greased casserole dish.

Bake at 300 degrees for 1 hour.

Pam’s note:  I updated the recipe by replacing the cheese whiz with 1½ cups Tillamook shredded sharp cheddar cheese and adding 1 can of mushrooms, well drained.

Great tasty dish!

Alice’s Swedish Meatballs

Early meatball recipes are hard to find and nobody is sure where the meatball originated.

Meat was rare around the world in early days and the meatballs were surely made with ground meat from leftovers and hand-shredded to be enjoyed mainly by the rich. 

Meatballs, as we know them today, would not have been possible until the invention of the meat grinder.  The first United States patent of a crude meat grinder was issued in 1829 with a superior one having rotary cutting blades and a spiral feed being patented in 1845.  Then for the first time, ordinary people could purchase fresh ground meat.  

This great invention allowed Alice, a first generation Swede, and my mother-in-law, to make her marvelous meatballs.  She was a good cook, having many Swedish recipes, some not so good according to my husband as he was growing up.  She loved to cook for a crowd and did so countless times.  

Having 3 aunts and 5 uncles, all from Sweden, she had to learn to cook Swedish food; fast and well.  This is her recipe for Swedish Meatballs and they are delicious, seasoned to perfection in a great gravy.  They make a wonderful entrée served with buttered noodles or a delectable appetizer as well.  These meatballs are some of the best, you will love them!

Swedish Meatballs

Ingredients:

1 large cooked potato

1 slice stale bread or ¼ c. cracker crumbs

1 onion

1 ½ lb. ground chuck

½ t. salt

¼ t. pepper

¼ t. allspice

1 t. paprika

1 T. sugar

1 or 2 eggs, slightly beaten

¼ c. evaporated milk

Method:

Finely grind potato, bread and onion.  Add to meat.  Mix well. 

Add remaining ingredients and mix well.  Shape into balls (with damp hands) and place on cookie sheet.

Bake at 375 degrees for 20-25 minutes till done.

After 10 minutes, shake pan to turn them.

Gravy

Ingredients:

¼ c. flour

½ c. water

1 T. Hungarian paprika

3 c. beef stock

2 c. sour cream

Salt and pepper, to taste

Method:

Mix flour and water very well.

Place beef stock in saucepan.  When it starts to bubble, slowly stir in flour mixture, stirring constantly. 

Add paprika, salt and pepper.

Stir in sour cream.  Heat till warm.

Pour gravy over meatballs and serve.

Smaklig maltid!