German Hallapse

With the holiday season upon us, I thought it might be the season for some traditional  Christmas ethnic recipes. Being of German decent, I’m starting with a German recipe for Hallapse.

1 small head cabbage
1 lb minced beef
1/4 c uncooked rice
1 egg
Salt and pepper to taste
1/2 c water
2 Tbsp butter
1 c tomato juice

Lightly grease a casserole dish. Cut cabbage leaves loose at stem and steam for 10 minutes. Mix minced beef, uncooked rice, egg, salt and pepper. Place heaping tablespoonfuls on steamed cabbage leaves. Wrap and place with loose side down in greased casserole dish or roaster. Pour water over and dot with butter. Cook for about 1-1/2 hours. Cover with tomato juice. Continue baking for 1/2 hour.

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Safer Siphoning

I’m sure safety experts would tell us that there is NO safe way to siphon gasoline from one container to another. This ‘Safer Siphoning’ post will work for most liquids including gasoline, other fuels, oil, water, etc. I’m using siphoning gasoline as most of us, in our younger days, probably got a mouthful of gasoline at one time or another and wished we knew how to avoid said experience. Here is a safer way to siphon if we are still up to our old tricks.

After securing a long, clear hose or tube, place the donor container up off the ground and run one end into a donor container, making sure the end is below the surface. You can blow gently into the other end of the hose and listen for the gurgling sound to make sure it is submerged.

Leaving the submerged end of the hose in the donor container, form a downward loop with the hose (tube) making sure the bottom of the loop touches the ground with the end being higher than the gas in the donating container.

Sucking gently on the end of the hose, watch the gas move to the bottom of the loop and begin to rise. At this point stop sucking and let the gas in the hose come up to the level of the gas in the donating container.

Place the free end of the hose into the recipient container and slowly lower it to the ground. When you have the desired amount in the recipient container, raise it above the level of the gas in the donating container. Remove the hose and straighten it out to allow the remaining gas to drain back into the donating container.

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Carrot Casserole

Carrots are generally eaten as a raw vegetable, in various salads or as a cooked (in some form) vegetable. Here’s a recipe for a carrot casserole to help use your carrots from this years harvest.

12 medium carrots (about 6 cups, sliced)
1 small onion, minced
1/4 c butter
1/4 c flour
1 tsp salt
1/4 tsp dry mustard
1/8 tsp black pepper
1/4 tsp celery salt
2 c milk
1/2 lb processed cheese
1-1/2 c crushed potato chips

Slice and cook the carrots until tender, making sure not to overcook. In a medium sauce pan sauté the minced onion in the butter. Add the flour, salt, mustard, pepper and celery salt. Stir in the milk and processed cheese, stirring constantly as the cheese melts. Pour the cheese sauce over the carrots in a greased casserole and top with the crushed potato chips. Bake at 350 degrees for 25 minutes.

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Canning Winter Squash

After making and canning pumpkin bread to alleviate the problem of pumpkins taking up to much shelf space, I noticed that the winter squash took over the emptied shelves and we have the same ‘lack of space’ problem once again. Solution – can winter squash to save freezer space for wild game.

Select squash that is fully mature and ready to take one for the team. After washing the squash, remove the seeds and pare. Do not mash or puree, but cut into one inch pieces and boil for 2 minutes in water. Pack into sterilized jars, cover with hot cooking liquid or boiling water, leaving one inch of head space. Place prepared flats and rings onto the jars.

Process pints for 55 minutes or quarts for 90 minutes in a pressure canner at proper pressusre for your elevation, (10 lbs. up to 1,000 feet or 15 lbs above 1,000 feet). If you have a dial gauge, use 11 lbs of pressure up to 2,000 feet above sea level.

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Onion Patties

Having baskets of onions on the shelf in our ‘larder’ sent me on a hunt for various ways of using them. Here is a recipe I came across that could also help you if you have the same opportunity.

3/4 c flour
1 tsp salt
2 t baking powder
1 Tbsp cornmeal
1 Tbsp sugar
2/3 c milk
2-1/3 c chopped onions

Form patties after mixing all of the ingredients together. Deep fry until golden brown.

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Fruits and Vegetables

With all the vegetative plants out there for our consumption, it’s no wonder some of us have trouble telling which plants are fruits and which are vegetables. After all, we want to be accurate when we tell our children to eat their fruits or vegetables.   On 25 October I listed the major ‘groups’ of vegetables and some of the common vegetables within these groups. Here are the major groups of fruits and some of the common fruits within these groups.

Berries – Strawberries, Fraises Des Bois, Blackberries, Raspberries, Golden Raspberries, Blueberries, Huckleberries and Cranberries

Citrus – Lemons, Meyer Lemons, Limes, Key Limes, Oranges, Blood Oranges, Tangerines, Mandarins, Satsuma Mandarins, Grapefruits and Pomelos

Melons – Cantaloupe, Honeydew, Galia Melon and Watermelon

Stone Fruits – Apricots, Pluots, Cherries, Sour Cherries, Nectarines, Peaches, White Peaches, Plums and Apriums

Tree Fruits – Apples, Pears, Asian Pears, Pomegranates, Quinces, Figs, Persimmons and Hachiya Persimmons

Other Fruits – Rhubarb and Grapes

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Vegetables and Fruits

With all the vegetative plants out there for our consumption, it’s no wonder some of us have trouble telling which plants are fruits and which are vegetables. After all, we want to be accurate when we tell our children to eat their vegetables or fruits.   I’ll try to list the major ‘groups’ of each and some of the common vegetables or fruits within these groups. I’ll do the vegetables in this first post and the fruits in a second post.

  • Beans & Peas – Shell Beans, Edamame, Fava Beans, Green Beans, Long Beans, Wax Beans, Romano Beans, English Peas, Snow Peas, Sugar Snap Peas, Pea Shoots
  • Cabbage & Other Crucifers – Broccoli, Gai Lan, Cauliflower, Brussels Sprouts, Broccoli Rabe, Green Cabbage, Red Cabbage
  • Leafy Greens – Delicate Lettuces, Sturdy Lettuces, Arugula, Spinach, Chicories, Treviso Radicchio, Chard, Kale
  • Roots and Tubers – Starchy Potatoes, Waxy Potatoes, New Potatoes, Sweet Potatoes, Beets, Beet Greens, Carrots, Parsnips, Celery Root, Turnips, Rutabagas, Radishes, French Breakfast Radishes
  • Squashes – Zucchini, Squash Blossoms, Yellow Squash, Pattypan Squash, Acorn Squash, Butternut Squash, Delicata Squash, Pumpkin, Kabocha Squash
  • Stalks, Shoots & Bulbs – Celery, Fennel, Asparagus
  • Onions & the like – Onions, Sweet Onions, Garlic, Green Garlic, Leeks, Green Onions
  • Vegetable Fruits – Tomatoes, Heirloom Tomatoes, Cucumbers, Pickling Cucumbers, Sweet Peppers, Padrón Peppers, Chiles, Dried Chilies, Avocados, Eggplants
  • Other Vegetables – Mushrooms, Sweet Corn, Artichokes, Baby Artichokes

Keep your fork