Tag Archives: bread

Meat and Poultry

Meatballs with Sour Cream

Klopsk w Smietanie

  • 4 slices bread, crusts removed
  • 2/3 cup milk
  • 1 large, minces onion
  • 2 eggs, separated
  • 2 pounds ground beef
  • 1 T dill
  • 1/2 t tarragon
  • Salt and pepper to taste
  • 1/2 pound sliced mushrooms
  • butter for frying
  • 1-1/2 cups sour cream

Soak the bread in milk. Saute the onion in the butter until soft. Combine the ground beef, lightly beaten egg yolks, soaked bread mixture, sauteed onion, dill, tarragon, salt and pepper. Beat 2 egg whites into soft peaks and fold into beef. Form into small balls and roll in a bit of flour. Brown meatballs in butter in a large skillet over medium heat. In another pan saute mushrooms in 3 T butter until browned. Add to meatballs and stir in sour cream, coating the meatballs well. Simmer over low heat for 30 minutes. Stir occasionally. Season to taste.

Serves 8

Breads and Pancakes

Basic Wholewheat Sourdough

Sourdough starter

  • 1 cake yeast ( or 1 pkg dry)
  • 1 t sugar
  • 2 cups warm potato water

Combine all ingredients and place in a glass or pottery jar. Cover with cloth and let stand at room temperature for 48 hours. Stir down occasionally.

To make sponge starter: Add equal parts of flour and water (usually 2 cups per recipe) and let stand in warm place for at least 8 hours. Take 1 cup of starter to store, covered, in the fridge. Use rest for recipe.

Basic wholewheat sourdough bread

  • 1 recipe starter (4 cups)
  • 3 T honey
  • 2 t salt
  • 1 cup milk
  • 6-1/2 to 7-1/2 cups whole wheat flour

Prepare starter 10 hours ahead of time, adding 2-1/2 cups warm water and 4 cups flour to sponge. In a large bowl mix starter, honey, salt and milk. Stir in flour until dough pulls away from sides of bowl. Knead until elastic. Divide into 2 parts, shape in 3″ diameter rolls. Sprinkle cornmeal on a cookie sheet. Put loaves on top, brush with cream or oil, and cover. Allow to double. Bake at 374F for 40 minutes. Servings: 2 loaves

Soups and Stews

Russian Rye Bread Soup

This is not a recipe from our past: however, being that it is Russian and contains such an interesting combination of ingredients that we like–along the lines of liquid bread pudding–it does merit a place in the cookbook.

Ingredients for Russian Rye Bread Soup

  • 6 oz hard, dry rye bread
  • 2 cups boiling water
  • 2 oz raisins
  • 2 oz sugar
  • 2 oz sliced apples
  • 1 oz crushed cranberries
  • pinch of cinnamon

Pour boiling water over the dry rye bread, then rub soaked and softened bread through a sieve, along with the liquid.

Add raisins, sugar, apples, cranberries and cinnamon. Boil for 10 minutes.

Serve cool with whipped cream.

Russian Rye Bread Soup

Breads and Pancakes

Norwegian Rye Flatbread

Most of us in our family enjoyed crisp, dark, nutty-flavored whole grain crispbread or flatbread. We used it as an accompaniment to the salamis and sausages and cheeses that we all loved.

  • 2 cups rye flour
  • 2 cups wholewheat flour
  • 1 tsp salt
  • 1 cup warm water (or as necessary)

Blend flours and salt together. Stir in water until dough pulls away from sides of bowl. Knead well. Let sit for a few minutes.

Divide the dough into four or more parts and roll into rounds as thin as possible. Flour a heavy round griddle, carefully roll the flattened dough onto the rolling pin to transfer it to the hot griddle, and cook the flatbread over low heat, piercing the top with fork, until browned and crisp (about 15 minutes).

Get flatbreads and crispbreads


Noodles and Dumplings

Houskove knedliky

Bread dumplings

  • 10 slices of white bread without crusts
  • 5 T butter
  • 4 T minced onion
  • 3/4 cup flour
  • 1/3 cup milk
  • 1/4 cup crisp bacon, crumbled
  • 3 tbsp minced parsley
  • Salt & pepper
  • 1/8 t nutmeg

Cube bread. Brown in 4 tbsp butter. Put into a bowl. Saute onions in 1 tbsp butter. Place in bowl and add flour, bacon, parsley, salt, pepper and nutmeg. Moisten with milk. Knead to form a soft dough. Fold in cubed bread. Shape dough into 6-7″ long x 2″ wide rolls. In a 9″ pan, simmer enough salted water to cover rolls. Place rolls in water. Cover and simmer 25 mins. Turn rolls once. Drain on paper towels and slice 3/4″ thick with a string.

Meat and Poultry

Turkey Stuffing

A sage stuffing with creamed and kernel corn.

Turkey gizzards, liver, heart from  one 14-16 lb. turkey
5 extra chicken livers, if desired
1 onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
1 can creamed corn
1 can kernel corn
1 loaf or more of sliced wholewheat bread, as needed to stuff turkey
2 eggs
4 pork sausages, fried and crumbled (optional)
1 T rubbed sage
2 tsp thyme
1 tsp black pepper
2 tsp salt

Saute the turkey and chicken innards in butter or oil. Remove and chop finely. In same pan, saute onion, green pepper and celery until softened. Cube the bread and place in large bowl. Add the livers, onion mix and corn and mix well. Add eggs and sausages. If the mixture is very mushy, add more bread. Throw in herbs and spices and mix well. Stuff into both turkey cavities, seal, and roast.

Sage turkey stuffing
This could be a stuffed turkey–or perhaps what I look like after eating it.
Desserts and Sweets

Bread Pudding

Old stale bread and breadcrumbs can be baked into something heavenly with ingredients that almost anyone has in the kitchen.  This simple dessert is popular all over the world and has hundreds of variations

Ingredients for Bread Pudding

  • 2 cups coarse dry bread crumbs
  • 1/4 cup butter
  • 1 quart hot milk
  • 1/2 cup sugar
  • 2 beaten eggs
  • 1/2 t salt
  • 1 t vanilla

Options: 1/2 cup coconut, nuts, raisins, dates

Preparation

Butter a baking dish. In it put the bread crumbs, butter, and hot milk. Mix and cool.

Add sugar, beaten eggs, salt, and vanilla. Stir well.

Add 1/2 cup of any of the suggested options, or devise some of your own.

Bake for 1 hour at 325 F. Serve with milk or sweet cream.


Noodles and Dumplings

Hungarian Liver Dumplings

Májgombóc

Recipe from Az Ìnyesmester Szakácskônyve (The Expert’s Cookbook)

  • 6 oz veal, pork, or chicken livers
  • 1 T chopped onion
  • 1 T chopped parsley
  • Lard for cooking
  • 1/2 to 1 bread roll
  • 1 egg
  • breadcrumbs

Finely chop the liver and run through. Add onion and parsley. Saute in lard. Add ½ – 1 bread roll, softened in milk. Add 1 egg and a few more crumbs if necessary. Season with salt and pepper. Cook in water or broth.

Breads and Pancakes

Irish Soda Bread

  • 3 cups flour
  • 2/3 cup sugar
  • 1 T baking powder
  • 1 t soda
  • 1 t salt
  • 1-1/2 cups raisins
  • 2 eggs, beaten
  • 1-1/2 cup buttermilk
  • 2 T oil

Sift flour, sugar, baking powder, soda and salt together. Stir in raisins. Blend eggs, buttermilk and oil. Add all at once to flour mixture, stirring only till moistened. Turn into oiled loaf pan. Bake at 350ºF for 1 hour 10 minutes. Cool 10 minutes before removing from pan.