2 quarts of chicken broth
1 qt beef broth
12 oz water
1 tbs beef stock base
1 cup tomato juice
2 to 2 1/2 teas sour salt
4 tbs sugar
Head of cabbage
1 1/2 lbs ground round
1/2 cup bread crumbs
Salt and pepper
Mix ground round, breadcrumbs and egg until combined. Season with salt and pepper. Make into small meatballs about 1’ inch in diameter. Get large stockpot and heat vegetable oil or corn oil and add the meatballs to brown. It’s ok if they stick to the bottom.
Shred the cabbage into thin pieces.
Add the chicken broth, beef broth, water, beef stock base , tomato juice, sour salt, sugar, pepper and then cabbage. This should then be simmered for about 3 hours.
I made this in the Instant Pot. I sautéd the meatballs and then added all the ingredients and cooked under high pressure for 40 minutes.
This is a soup that was made by Dave’s great grandmother and no one had the recipe. I have been researching recipes for years. I finally got it exactly like it was made by her. This is everyone’s favorite in the family it’s just delicious.
I found the Sour salt on Amazon.
1 sheet Puff Pastry dough thawed
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.
On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½” strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces.
With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.
In a bowl, stir together softened cream cheese, sugar, and vanilla. Spoon about 1 1/2 to 2 tablespoons of mixture into the middle of each piece of dough and spread around evenly, ensuring the mix stays within the borders.
In the middle of the cream cheese, add about 1 tbs of the fruit.
Then mix egg with water and paint along the borders and sprinkle with sugar if you wish.
Bake for 20 minutes, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature.
Can make powdered sugar glaze and drizzle on top or sprinkle with powdered sugar before serving. Shave chocolate over the top as well, if desired.
5 cups of sour cherries (I use Frozen)
1-1/2 cups frozen black raspberries
1 cup sugar
4 Tbs cornstarch
1/4 teas almond extract
Recipe for 2 pastry shells
Half and Half
Mix Cherries, raspberries, 1 cup sugar and cornstarch in 3 qt glass pourable mixing bowl. Put in microwave for 2 minutes and then stir. Then return to microwave and cook for 5 min. Stir again and cook additional minutes until thick like pudding then add the almond extract and 1 Tbs butter and set aside.
Roll out half the dough for bottom crust put in glass pie dish. Pour fruit filling in and dot with about
a tablespoon of butter on top. Then roll out the additional dough and put on top of filling. Crimp the edges Then brush on the half and half just to help sugar stick. Sprinkle the desired amount of sugar on top just to give it a slight crust. Put a couple slights in top and put in 375 degree oven for 45-50 min.
I always cover my edges with foil or pie guards so crust doesn’t burn.
If you don’t want the mixed berries you can use all cherries or raspberries.
I used the extra dough from edges to decorate with hearts.
This pie is homemade from scratch and cooked in the microwave. No stirring or burning it comes out perfect everytime.
3 cups whole or 2% milk
1 cup sugar
2 squares of unsweetened chocolate
4 Tbs cornstarch
3 egg yolks
Dash of salt
1 Tbs butter
2 teas vanilla
1 pint of heavy cream
2-3 Tbs of powdered sugar
1 teas vanilla
Put metal mixing bowl and beaters in freezer to chill for whipping cream.
Combine in 3 quart glass bowl sugar, milk, cornstarch, egg yolks, chocolate and salt. Wisk with wire whip until mixed well. Put in microwave for 5 minutes. Remove and wisk until smooth. Put back in the microwave for 4 minutes. Wisk until smooth and add butter and vanilla. Wisk until incorporated and pour into a pastry lined pie plate. Put Saran Wrap over and smooth down to the surface. Let cool and refrigerate until cold.
To make whip cream
Pour heavy cream into a metal mixing bowl and whip until medium to stiff peaks form and then add sugar and vanilla and finish to desired consistency.
Garnish with shaved Hershey’s milk chocolate bar on top of whipped cream. .
Spread on chilled pie and serve.
I use a 3 qt Pyrex pourable measuring bowl to microwave the pie filling in.
Make sure metal bowl and beaters are ice cold
1 medium chopped white onion
3 Tbs. Butter
1 pressed garlic clove
3 lbs. peeled and large cubed red potatoes
1 32oz. box Chicken Stock
2 cups whole or 2% milk
4 Tbs. Flour
Salt and Pepper
3/4 cup sour cream
1 cup medium cheddar cheese grated
1/2 lb chopped and cooked bacon
Extra cheese for garnish
Chopped Green Onions for garnish
Saute onions in butter and add garlic just until soft. Add potatoes and broth and cook until almost done. Whisk flour and milk together and pour slowly into potatoes. Stir and mix welll it will begin to thicken. Then add the cooked bacon, grated cheese and sour cream. Mix well until cheese is melted. Season with Salt and Pepper to taste. Garnish with extra cheese and green onion.