1924-2000
Joe used recipes from many different cookbooks, I will credit
the ones from these with the recipes.
One time when I visited the farm he had made a chocolate cake. The top layer kept sliding off and since it
was already frosted he held it on with toothpicks. When we cut the cake we discovered why it kept sliding, he had
left the wax paper between the layers!
Jeffrey M. Padell
(To go directly to recipe type Ctrl-F
(find) and type recipe name exactly as above or highlight recipe with right
mouse button and then Ctrl-F and paste it into box and then hit find)
6 pounds russet potatoes, 2 teaspoons
salt
(or any on
hand) Freshly ground black
peeled and
finely grated pepper to taste
1 medium yellow onion 1 tablespoon butter,
peeled and
finely grated melted
1 5-ounce can evaporated milk
5 eggs, beaten
Run the grated potato and onion through a meat
grinder on coarse. Add the remaining
ingredients except the butter. Mix well and pour into a 13x8x2-inch buttered
baking dish. Bake at 425° for
˝ hour, then reduce the heat to 375° for 25 minutes
more. For best results the Kugelis
should be at least 2 inches deep in the pan.
Note: I usually use 6 oz of
bacon cut into 1/8 inch pieces, fried, and then along with the drippings added
with the “remaining ingredients” Jeff
(from
The Frugal Gourmet on Our Immigrant Ancestors – Jeff Smith)
Makes
about 40 dumplings
The
name for this thick and delicious noodle stems from the fact that you mix the
filling right into the dough. You don’t
even stuff the dumplings! It is an easy
dish and very tasty
2
pounds dry-curd cottage 2
cups all-purpose flour
cheese or farmer cheese plus more for rolling
4
large eggs, beaten 10
quarts water
1 ˝
teaspoons salt
Garnish
1
cup bread crumbs, lightly toasted in 3 tablespoons butter in a frying pan
In a medium bowl mash the cheese with a
fork. Stir in the eggs, ˝ teaspoon of the salt, and the flour, all at once.
Turn the dough out onto a floured board and
divide it into 4 pieces. Roll each
piece out into a rectangle 12 inches long and 2 inches wide. Cut each piece on the diagonal into about 10
pieces.
Bring about 10 quarts of water to a boil and
add 1 teaspoon of salt, Reduce the water to a lightly rolling simmer and add
1/3 of the dumplings to the pot.
Simmer, uncovered, until they float to the top. Remove them with a slotted spoon and drain.
Continue until all dumplings are cooked
Serve
with a garnish of toasted bread crumbs.