Subj : Dippers was: Ravioli To : Ruth Haffly From : Dave Drum Date : Wed May 29 2024 07:34:06 -=> Ruth Haffly wrote to Dave Drum <=- DD> Or beef consomme .... PPBBBBTTTT! RH> That's used as an ingredient, not a stand alone course in this RH> household. DD> I do it both ways. And as a dipper for French Dip sandwiches (if I DD> grab the consomme insteadof the broth). RH> I keep soup base (both chicken and beef flavors) on hand. Wegman's RH> sells kimmelweck rolls so every so often we'll buy some rolls and RH> sliced roast beef. Heat some beef base and water, dip beef in that to RH> heat slightly, put on (sliced) rolls and add more juice if desired. RH> Easy meal, add chips, salad, or other side of choice. IOW German Dip instead of French Dip (or maybe Buffalo Dip as that's where Beef on Weck originated in this country. RH> I only count two courses--broth with noodles, then meat and vegetables. RH> It does look good, no matter how you count it tho. DD> Good catch. I'd not noticed that and I've read (and cooked) that DD> recipe several ties. RH> My first reading it, it seemed a bit off so I re-read it slower and RH> only counted 2 courses. Somebody can't count or add. (G) DD> Well, maybe math isn't her first language. Bv)= She do have some DD> good (and authentic) recipes, though. And some not so authentic - to DD> wit: RH> Authentic can vary a lot, even from cook to cook within the same RH> country. DD> All of June's recipes that I have tried have been good. Even if her DD> subject sometimes disagrees with her predicate. RH> Was English her first language? Dunno. Lemme look. To wit: Who is June Meyer? I am a retired elementary school Art Teacher. I received my BAE from the School of the Art Institute of Chicago. I taught Art in Illinois for 32 years. I have lived in Deerfield for 59 years. Deerfield is a northern suburb of Chicago. I was born in Chicago, in what is now called a "Historical Cottage", built right after the Great Chicago Fire. Retirement keeps me busy. I am an active member of the Lake County chapter of the Illinois Retired Teachers Association. I was editor of the LCRTA newsletter for five years. For five years, I served as a volunteer Ombudsman for the Illinois Department of Aging, as an advocate for long term care residents in nursing homes. These recipes are authentic, pre World War One family recipes from the Austro-Hungarian Empire and Alsace-Lorraine. The recipes were never written down, but have been handed down for many generations in my family, by example. I want to preserve these recipes for my children, grandchildren and great grandchildren, and all the generations of other families who thought these recipes were lost to them. Ms. Meyer passed on October 13, 2022 at the age of 96. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: June Meyer's Authentic Hungarian Stuffed Cabbage (Sorma) Categories: Pork, Beef, Vegetables, Herbs Yield: 6 Servings 3/4 lb Ground pork * 3/4 lb Ground beef * 1/2 lb Hungarian sausage or mild - Pepperoni; sliced 1" 2 lg Raw eggs 2 ts Salt 1 tb Paprika 1/2 ts Peppercorns 3/4 lb Raw rice 2 lg Turkish bay (laurel) leaves 2 lg White onions; chopped 3 tb Shortening, peanut oil or - lard 1 lg Head cabbage 32 oz Bottle or bag sauerkraut; - rinsed in cold water * you can also make it with all ground beef Brown the chopped onion in shortening, and place in mixing bowl with ground meats, raw eggs, uncooked rice, paprika, salt. Mix well with your clean hands. Take out the core of the cabbage. Leave head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves on your work station. You may want to shake excess water off. Place 2 Tbsp. of meat and rice mixture on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger. Make as many as you can. Arrange the rolls in cooking pot. Put a few chunks of sausage here and there between the rolls. Cover the rolls two-thirds full of water, arrange rinsed sauerkraut on top, sprinkle over the peper corns and the bay leaves on top, COVER and cook slowly for about 1 1/2 hours, or until the rice is tender. The rolls are piled on a bed of silky sauerkraut. Serves 6. (Serve with good crusty bread and cold beer.) June Meyer's Authentic Hungarian Heirloom Recipes Cookbook RECIPE FROM: http://www.junemeyer.com Uncle Dirty Dave's Kitchen MMMMM .... "You really must stop reading those Human crime novels." -- Garek --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .