Vegetable Gardening 101: Brassica’s

Brassica’s are a very interesting family of vegetables. Personally I love them! I would guess we eat more out of this group than any other. This too has a few sub categories; Cabbages, Stems and Buds, and Leafy.

CabbageCabbages sounds a bit straight forward, but this also includes Brussels Sprouts. I usually start cabbage  indoors in February then transplant outside late spring. This doesn’t always work the best for me but I try every year anyway. I start the second planting in late May to early June in a spot where I can protect it some until July. This tends to give me a better harvest.
Cabbage needs a fair amount of space; like 3 foot rows for most varieties. Planting them close together works if you would like a few heads that are small (baseball/softball size). Pull the thinnings and leave the others to grow into full size heads. You can get a second crop of small heads if you cut the mature head just above the root and continue to water them. Up to 4 small heads will form from one stem.
If you’ve ever tried to grow cabbage you most likely have met the little critters that come with them. The first time I tried to grow cabbage at our last house I had the best crop of cabbage moths you’ve ever seen! There are a few remedies that will keep the pests at bay. If you prefer the dusting method, a light sprinkling of cayenne pepper or white flour works. Planting fragrant plants close to the cabbage, such as dill, thyme, garlic or onions usually works well too.
Cabbage stores very well in a root cellar or a cool basement. It also stores well as Sauerkraut! (Then you can make Sarma)
Brussels SproutsBrussels Sprouts are another member of this category. These I do start indoors rather than outside. They should be planted about 16 inches apart and can be hardened off in early spring. The pests that love the cabbage love Brussels sprouts too. The same techniques work for both. I have also heard if you put a nylon stocking (like grandma wears) over the plant it will keep the bugs off; might have to give that a try too. I will let you know what I find.
Harvesting the sprouts is quite simple. They grow on the main stem of the plant that is topped with leaves. They have a Dr.Suess look to them. Start at the bottom, grab the tiny head (about 1 inch average) and twist. You can get a few pickings from the same plant so don’t pull the plant right away. You can leave the plant in the ground through the winter if you like. The sprouts can be pick from the stem even in the snow! To keep them in a root cellar it’s best to hang the whole plant rather than keep the sprouts individually. They can be canned as well; I have only ever had fresh or frozen. I will can some this year and let you know how it goes.
Pak Choy

Chinese Cabbages are in this category too. I’m too familiar with these. I have grown Bak Choy that the moths got. I have seeds for Pak Choy for this year. Chinese cabbage can have different forms but are can be prepared the same as cabbage. It is also easier to digest than regular cabbage.

Stems and Buds include Broccoli, Cauliflower, Kohlrabi, and Kale.

BroccoliBroccoli is another plant that like sun but not heat, making it rather tricky to grow in some areas. If you start from seed indoors be sure to not start too early as it can easily get root bound and spindly. Like cabbage and sprouts you can get multiple cuttings from one plant. Generally the first will be the largest with smaller ones to follow.
Knowing when to harvest your broccoli can be a learning experience too. If the plant likes where it is, it can grow from 2-4 feet tall! The buds, when growing will be tight together, once they start to loosen its time to harvest. If you let them go longer they flower with  a whole bunch of tiny yellow flowers. When that happens you can cut the stalk and place it in a mason jar on the table and enjoy the flowers.  Don’t worry you can still get other smaller cuttings from the plant.
CauliflowerCauliflower prefers partial shade and extra fertile soil. They should be planted 18 inches apart or so. Once the heads are about 3-5 inches across take the outside leaves and tie them up, covering the head. This will blanch the cauliflower and leave you with a clean white head. Not blanching the head will not hurt anything, you will have a slightly yellow/green head that will taste the same as the white. Once you harvest the head you can pull the plant as it will not produce more as broccoli does.
Storing you cauliflower can be done in a root cellar, however it won’t last long. I usually can or freeze mine.
Kohlrabi should be grown quickly in cool weather. Hot weather slows their growth and causes them to be woody and sharp tasting. Kohlrabi look a lot like a turnip growing above ground with stemmed leaves growing out of it. Harvest your spring crop when it is about 2 inches in diameter, in the fall about the size of a tennis ball.
Storing can be done in a root cellar when stored like carrots; remove the outer leaves and layer between damp sand or saw dust.

The Leafy clan includes collards, kale, mustard, and turnip greens, among others.
Collards are a traditional southern crop and dish for that matter. I don’t have much experience growing these…yet.
KaleKale is a great crop, not only because it’s super nutritious, but is can grow well in the cold and heat. Plants should be about 12 inches apart and watered well in the summer.
To harvest cut the outer leaves and leave the inner smaller ones to continue to produce. At the end of the season, leave the plants in, don’t till them and them should be back in the spring.
Mustard greens remind me of growing spinach.
As far as Turnip greens I eat the turnips, not the greens, they are too prickly, kinda like fiber glass.

Previous Article: Leafy Greens
Next Article: Edible Stems

Sarma (Pigs in a Blanket)

Pak Choy, Napa Cabbage and Morel Stir Fry
Print Recipe
Pak Choy, Napa Cabbage and Morel Stir Fry
Print Recipe
Ingredients
  • 4 tbsp olive oil
  • 1 tbsp Fresh Ginger finely chopped
  • 3 each Garlic cloves chopped
  • 1/2 each Napa cabbage shredded
  • 1 bunch Pak Choy shredded
  • 1 lb Morel Mushrooms sliced
  • 3/4 cup Beef Broth
  • 1 tbsp Oyster Sauce
  • 2 tbsp Soy Sauce
Servings:
Instructions
  1. Saute everything together just until the cabbage wilts.
  2. Serve hot
Share this Recipe
 
Continue Reading

Vegetable Gardening 101: Leafy Greens

I know “Leafy Greens” is a pretty wide subject but it is easily broken down into a couple categories and then a few sub categories. The easiest categories to divide are Non-Brassicas and Brassicas. We will talk about Brassicas later.

LettuceNon-Brassicas can then be sub divided, loosely, into Chicories, such as Endive, Escarole, and Radicchio, Lettuces including Dandelions, Romaine, and Butterhead, and Goosefoot Greens like Swiss Chard, Amaranth, Spinach and Beat Greens. There are a couple other sub categories that I am not too familiar with that would include edible chrysanthemum and some valerian; rather than give you false information I will skip these for now.

Chicories just might be my favorite salad making greens, the different flavor and textures are great! Chicory can be divided again into a few categories Asparagus Chicory(not to be confused with Asparagus), Root Chicory, used to make a coffee like drink, Witloof Chicory that is grown for large roots, then forced to grown tops in cool dark winters, and Leafy Chicory, my favorite salad greens.

Since I am most familiar with Escarole, Endive, and Radicchio, that’s what you get to hear about today.

Endive can be harvested young although it takes about 95 days to reach full maturity. It can be a little bitter, but that is a good thing. The bitter taste is actually the vitamins in the leaves. To reduce the bitterness (and nutrition) you can blanch endive by carefully tying the outer leaves up around the center leaves with twine. Do this when the plant is dry or you could end up with rotting plants (compost, yay!). After about 2 weeks check the plants, the center leaves will be light green to white. If you check after 2 weeks you could end up with rotting plants again.

Endive can be planted in the early spring as it is pretty frost hardy. You will want to give the plants plenty of space; 12-18 inches between. The thinnings can be eaten as micro-greens in salad. Endive is a cool weather crop and will be very prone to bolt once it gets hot. You can however plant your spring crop and then plant a second crop close to fall. To harvest the greens you cut the greens about two inches above the root. The flavor is best after a frost. Endive will keep well in a root cellar too. (Better than most greens anyways) Endive can be eaten raw in salads or the darker leaves can be sautéed too.

Escarole has the same guidelines as Endive. The leaves are not a curly as Endive, they are more broad and wavy rather.

Radicchio again the same guidelines as the previous however, this needs the cool fall weather to change color from green to shades of red. The shape will also change much closer to harvest as well.

There are a few different varieties of all of theses, choose one that will best suit your growing seasons.

The Lettuces are another close group with a ton of variety too. The basic groups of lettuce go as follows; Butterhead, Celtuce, Crisphead, Loose Leaf and Romaine.

Swiss ChardThe Butterhead is a good medium lettuce. It’s not a tight head like Crisphead lettuces, yet it forms a loose head, tighter than Loose Leaf. These are very easy to grow and as most greens in this family, like the cooler temps.
Celtuce, I would put in the Celery family rather than here. Basically its the little bit of leaves at the top of the celery plant.
Crisphead lettuce is the most boring of all to me. I really don’t care for much about it. This is the very popular Iceberg Lettuce that is a cheap lettuce that lasts a while, and transports well, which is why it’s a popular choice for a lot of restaurants.
Romaine has sturdy leaves that grow straight up in a tight bunch rather than curling to form a round head.
Loose Leaf lettuces are the least cold hardy, but will preform the better than the rest in warm weather.

Lettuces prefer very well worked and nutritious soil. Their roots don’t work hard to look for nutrients, so if it’s not readily available you will have pretty weak lettuce. Lettuce will bolt when it gets hot out, so planting early will give you the best yield before the summer heat. Thin as the plants get bigger, the thinnings make great salads too!
To save lettuce seeds allow a plant or two to bolt. You will have a tall stalk that can grow up to 5 feet tall. At the top will form flowers and then seeds. Allow the flowers to mature and die. Then carefully cut to top of the stalk and allow to dry. A careful shake in a paper bag will drop the seeds.

DandelionDandelions are not only one of my favorite flowers (not kidding) and the start of little tiff’s because my husband finds them to a noxious weed (as most do) and wants them gone. We finally came to a compromise, he can only kill the ones in the yard, if they are in  my flower bed they get to live. Dandelion leaves are great in salad! In fact they are classified as a part of the Lettuce family. I will write more about all the wonderful things that dandelions can do, (including make wine) a little later (done! found here).

Goosefoot greens are slightly new to me. I grew my first crop of Amaranth last year. It did wonderful; about 6 feet tall or more! These plants do very well in hot weather with very fertile soil. The leaves can be eaten as steamed or sautéed vegetables and the seeds can be carefully collected by placing a paper bad over the rope-like flowers and giving it a gently shake. Amaranth seeds can be eaten as a grain or made like a porridge.
Beet Greens are great especially if you only have so much space in your garden; you can eat the beet greens and skip planting Swiss Chard!.( or plant both if you like).

SpinachSpinach is planted the same as the others (12inches apart, 18 inch rows) and will do good in partial shade. When the days get long and hot the spinach will be quick to bolt. When this happens the leaves will soon get tough and bitter, the plant will also quit producing leaves. You can pull the plants and use the space to plant another crop. I sometimes plant green beans after I pull the spinach as the beans  will quickly “catch up” in the summer heat. Spinach is also slower to germinate so planting a quick growing plant such as radishes in the same row will give you yet another crop in the same space and will help mark your row until the spinach is up. When you plant in succession like this be sure you are getting enough compost in your soil so the nutrients don’t get depleted.

Spinach is one of the few greens in this family that can be stored at length when quickly blanched and frozen.

Swiss Chard is a great addition to a garden. I like to plant mine in a flower bed. I plant a rainbow variety, which gives me wonderful green leaves with brightly colored stems of yellow, pink, red and orange. Chard can be planted much closer together compared to others and will produce all summer long. I like to harvest once the leaves get about 6 inches tall. I cut the stems just above the ground and the plant continues to produce.

Previous Article: Alliums- The Onions
Next Article: Brassicas- More Greens

Classic Creamed Spinach
Print Recipe
Classic Creamed Spinach
Print Recipe
Ingredients
  • 2 lbs Fresh Spinach Leaves
  • 1/3 cup Heavy Cream
  • 1 tbsp Fresh Garlic
  • to taste Salt and Pepper
Servings:
Instructions
  1. In a large pot bring water to a boil.
  2. Toss the spinach into the water, pushing the leaves under.
  3. Allow to cook for 30 seconds.
  4. Quickly strain the spinach from the water and run under cool water until the spinach is no longer warm to the touch.
  5. Carefully squeeze the remaining water out of the spinach.
  6. In a sauce pan place the garlic, cream, salt and pepper. Bring to a gentle boil and allow the cream to thicken.
  7. Add the spinach and serve immediately.
Recipe Notes

**Variation: Before adding the cream to the sauce pan add 1/3 c Dry White Wine. Sauté the garlic with the wine. Then add the salt, pepper and cream.

Share this Recipe
 
Swiss Chard with Shallots and Pancetta
Print Recipe
Swiss Chard with Shallots and Pancetta
Print Recipe
Ingredients
  • 1 lb Fresh Swiss Chard chopped
  • 3 tsp Butter
  • 2 each Garlic cloves crushed
  • 2 tbsp Shallots chopped
  • 4 oz Pancetta bacon will work too
Servings:
Instructions
  1. Sauté the garlic and shallots in the butter until the shallots begin to become translucent.
  2. Add the Pancetta and sauté just until warm.
  3. Add the Chard, cook just long enough to warm and wilt.
  4. Serve warm.
Share this Recipe
 
Continue Reading

Old Fashioned Pounded Cheese

Ok, I have a real problem with Cheez-Whiz. Cheese was not meant to be a high velocity, spray can, cracker topping. It’s just not right. Pounded cheese is as close as I get to a Cheez-Whiz substance. This is an old fashioned recipe that is great served out of a little crock at room temp or can be cooled and formed into a cheeseball. This is such an easy spreadable cheese and the best part it’s made of real cheese!

Pounded Cheese

Old Fashioned Pounded Cheese
Print Recipe
Old Fashioned Pounded Cheese
Print Recipe
Ingredients
  • 8 oz Sharp Cheddar Cheese at room temp
  • 3 oz Butter at room temp
  • 1/8 tsp Cayenne Pepper
  • 1/2 tsp Kosher Salt
  • 1/4 tsp White Pepper
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
Servings:
Instructions
  1. Chop the cheese and place in a food processor. Pulse a couple times.
  2. Add the butter and spices. Pulse until it's smooth.
  3. At this point it can be placed in a crock for use or placed in the refrigerator until stiff and rolled into a ball.
Recipe Notes

I love to eat this with candied walnuts or at least toasted walnuts.

Share this Recipe
 
Continue Reading

Vegetable Gardening 101: Allium- The Onions

 

 

Red Onion

Allium is the genus of onions and their family. The Allium family is pretty wide and can be divided into four main groups: Cloves, Clones, Top-sets and Seeds. I’m not going to go in depth with each individual variety, just the more popular ones.
Garlic1. Cloves, which includes shallots, garlic and elephant garlic.
Elephant Garlic is a different species than regular garlic. It is much hardier than most garlic and very mild flavored. It is a larger plant, producing larger cloves and requires more garden space. Otherwise it grows the same as regular garlic.
Garlic has the highest consentraiton of sulfide of allyl which is not only the pungent smell but the  wormer, disinfectant ect, properties. The tops are grass like and can grow up to two feet tall. Shallots are closest to garlic. They both produce pink flower blooms that may or may not make seed. All reproduce by growing bulbs that can be divided into cloves and planted under ground again.
Plant the cloves in a full sun spot. They like moist, rich soil, that is loose or sandy (so they can easily produce bulbs) with good drainage. Garlic does not transplant well. It is best to plant it in the fall or early spring as soon as the ground is workable. Generally 1 lb. of cloves will be enough for a 25 foot row. Be sure to plant the cloves with the point up! Plant the cloves about 2-3 inches deep and about 3 inches apart.
To harvest the garlic wait until the tops are about a foot tall, then quit watering them. Once the tops have fallen over and dried you can carefully dig the bulbs, lightly wash them and braid the tops together to hang and dry as well as store.
Seed Saving-  Bulbs for saving for seed should be dried in open air for at least a day. Then they can be stored, the will need a resting period of 8 weeks at a temperature between 32 and 50 degrees.
Garlic will keep for 6 to 8 months if stored between 35 and 40 degrees with a 60-70% humidity.
Shallots are a close relative of garlic. They grow with few cloves and don’t have the paper husk that garlic does. It has a milder flavor as well. The are hardy plants and generally good producers.
To plant shallots follow the same guidelines as garlic with the exception to plant them 4-6 inches apart.
Harvesting is pretty close to the same as well. Wait until the leaves have dried and turned brown. Carefully pull them up and allow them to dry for a few days. To store them, you can braid the tops like garlic or cut the tops off and store like globe onions.

2. Clones, which includes welsh onions and potato onions. These reproduce by dividing the plant at the base and not into topless cloves like those in the clove category.
Potato Onions are really a neat onion variety. To grow most easily you plant an onion set only deep enough that it had a heavy dusting of soil on top in the early spring about 8 inches apart. They will grow green onion tops, once to tops have browned and dried the onions can be dug.
Each onion plant will have multiple onion bulbs under it like potatoes. Keep the larger bulbs for use in the kitchen and set the smaller ones aside to use for you sets next year.
These can be used the same as other onions, the have a milder flavor.

3. Top-sets, also known as walking or Egyptian onions reproduce by growing a bulb on the top of their greens which eventually bend to the ground and replant themselves.
Rocambole(also known as sand leeks or Spanish garlic), Tree Onions (also known as Egyptian Onions) are the most popular varieties.
To harvest these you can cut the tops to use as green onions. Once the tops have grown thick the bulb can be dug and used as a regular onion. The tops can grow to 5 feet tall before the top bulb is formed. Allowing the bulb to for on the top of the green, then letting the green dry to brown the top set can be replanted and will keep your onions growing as long as you like.
4. Seeds, these include chives, garlic chives, pearl onions, leeks, globe onions and bunching onions, which reproduce by flowering and making a seed.
Chives and Garlic Chives are a grass like onion in which you only use the greens. They do not form a bulb. They are short plants usually averaging 10inches tall or so. They flower mid summer with light pink, purple or white flowers. Planting is quite simple, sow the seeds in early spring or indoors. These will continue to come back year after year. To harvest simply cut the greens off. They will regrow in no time! The flowers are edible too and make a great salad garnish.
Saving the seeds is quite easy too. Allow the plant to flower, once the bloom has died and dried on the plant snip it off and shake the bloom. You will have tiny black seeds that you can start another patch with. After the plants are established they are easily divided too.
Globe Onions have many different varieties but all are grown, harvested and stored about the same. They can be bought as seeds, sets or plants. The seeds are the cheapest and you get what seems like a million! Then the sets and plants. I’ve used seeds and sets but never plants. I would recommend sets to any first time gardener or those with a very short growing season. I use seeds, however it takes me two growing seasons to produce onions ready for the kitchen. The first year I plant the seeds pretty close together and harvest the bulbs in the fall. I allow the to dry for a few days as you would with a full grown onion. The bulbs are usually about the size of a set. The following spring I plant the set I grew about 4inches apart and harvest the full grown onion in the fall. Each year I have a patch of sets growing and seeds growing.
To harvest the bulb onions is the same as the rest of the allium family; allow the tops to brown and dry. Carefully dig them up. Allow them to dry for a few days and store some place cool for the winter.
To produce seed the onion will have one extra tall leaf that will produce a flower. If you want your onion to spend it’s energy on making an onion rather than seed you can cut the flower off. I let a couple flower so I have seed for next year.
I grow a few different types of onions each year, they are open pollenated so I know what I am growing now is not true to the original type. That’s ok with me. If you want to ensure that you get a true plant each year I recommend only planting one type of onion or planting your different types a mile or more apart. (See why I don’t mind if mine cross breed)Yellow Onion

Tips and Recipes
No Crying in the Onions
keeping your onions in the refrigerator or placing them in the freezer for 15 minutes before you plan to cut them will help the “fumes” that cause the tears. OR Once you slice them in half run cold water over them for a short while. 

Scratch Onion or Garlic Powder
Some recipes call for onion or garlic powder and just are the same when you use fresh instead. Here’s the easy way to make your own without the additives from the store bought ones.
Dehydrate your onions or garlic, at about 120 degrees until they feel dry. (this may take a few hours depending on how thick your slices are.)
Then using a mortar and pestle or food processor, pound or blend until it’s powder.

You may be wondering why I haven’t mentioned Scallions. Although they look like an immature onion they are actually not in the Allium family. They are a “green onion”, confusing I know. To grow scallions plant them early in your growing season. If you plant them by seed you can plant them thick and thin by harvesting them, it will take about 60 days for them to be ready for harvest. Scallions can also be planted by onion sets and then will only take a few weeks to be ready. Once you have your scallions in the kitchen you can continue to grow the greens by putting the “bulb” end in a glass of water by the window. The greens will continue to grow as you cut them. The scallions are ready for harvest when the stems are about as thick as a pencil. (Scallions reference- The Encyclopedia of Country Living pg 252)

Previous Article : Planning and Planting
Next Article: Leafy Greens

Blue Cheese Onion Tarte
Print Recipe
I know you may grimace at the idea of an onion tarte but give it a chance. It's a somewhat sweet, buttery, carameley goodness.
Blue Cheese Onion Tarte
Print Recipe
I know you may grimace at the idea of an onion tarte but give it a chance. It's a somewhat sweet, buttery, carameley goodness.
Ingredients
  • Crust:
  • 1 1/3 cup Whole Wheat flour
  • 1/2 up Cold Butter cut into chunks
  • 1 each Egg
  • 2 tbsp Heavy Cream
  • pinch salt
  • Onions:
  • 4 each Yellow Onions sliced thin
  • 2 each Red Onions sliced thin
  • 3 tbsp Butter
  • Filling:
  • 2 cup Milk
  • 4 each Eggs
  • 1 tsp Kosher Salt
  • 1/2 tsp Pepper
  • 4 each Eggs
  • 1 tsp Kosher Salt
  • 1/2 tsp Pepper
Servings:
Instructions
  1. Crust:
  2. In a mixer or food processor put the flour in and turn on low.
  3. Slowly add the butter chunks.
  4. In a separate bowl combine the egg, cream and salt.
  5. Slowly pour the liquid into the flour. Stop mixing as soon as everything is incorporated.
  6. Roll the dough thin and press into a 10 inch tarte pan.
  7. Onions:
  8. Sauté the onions in the butter very slowly until they turn clear and start to caramelize.
  9. Spread the Onions into the tarte shell.
  10. Filling:
  11. Combine the "filling ingredients" and pour over the onions.
  12. Bake at 300 for about 45 minutes.
  13. While the tarte is hot sprinkle with crumbled blue cheese and toasted walnuts.
  14. Serve warm.
Share this Recipe
 
Continue Reading

Pigs in a Blanket (Sarma)

Sarma

“…the following is a rendition of Gramma Anna’s Sarma recipe which she tried to teach me to make. Like her Povetica recipe, so was her Sarma- all memorized with pioneer measurements- a handful of this or that- a pinch or a dash of something else- always turning out delicious (perfect) dish.”
An excerpt from the family history book my Grandma wrote. Gramma Anna would have been my great grandma. She came from Yugoslavia (the old country), I don’t think she ever learned English. My grandpa grew up speaking Croatian and learned English once he started school.

I never knew Gramma Anna, but if her cooking and baking was as good as Grandma, it was great! Her Povetica is something that we still make for all special occasions and holidays. It’s this great nut roll with walnuts, honey and cinnamon. There are other kinds but this is the one we make the most. I’ve heard Gramma Anna’s recipe used baking powder rather than yeast, but Grandma uses yeast so for now I do too.

PoveticaAs for the Sarma (Pigs in a Blanket) which is what I was really excited to tell you about. Grandma made  this for our family Christmas dinner this year and it was wonderful!.I admit the first time I heard Pigs in a Blanket I thought of corn dogs (which I find kinda disgusting). Sarma is a recipe Gramma Anna brought with her from the Old Country. Its ground ham and beef with rice in a ball wrapped in a cabbage leaf and cooked in sauerkraut. Yum! Ok maybe it’s not for everyone, but I definitely recommend giving it a try!

Sarma
Sarma
Walnut Povetica
Print Recipe
Servings
1 12x18 pan
Servings
1 12x18 pan
Walnut Povetica
Print Recipe
Servings
1 12x18 pan
Servings
1 12x18 pan
Ingredients
  • 6 tbsp Yeast
  • 1/4 cup Warm Water
  • 1 tsp Sugar
  • 1/4 cup Sugar
  • 2 tsp salt
  • 1/4 cup Butter melted
  • 3 each Eggs
  • 1/4 cup Vegetable Oil
  • 2 cup Warm Milk.
  • 8 cup Flour
  • 3 1/2 lbs Ground Walnuts
  • 1 cup Brown Sugar
  • 2 cup Honey
  • 2 can Evaporated Milk I use buttermilk
  • 1 cup Butter melted
  • 2 tsp Vanilla
  • 2 tsp Cinnamon
  • 3 1/2 lbs Ground Walnuts
  • 1 cup Brown Sugar
  • 2 cup Honey
  • 2 can Evaporated Milk I use buttermilk
  • 1 cup Butter melted
  • 2 tsp Vanilla
  • 2 tsp Cinnamon
Servings: 12x18 pan
Instructions
  1. Mix the yeast, water and sugar in a bowl and set aside.
  2. In another bowl combine the second sugar, salt, butter, eggs, vegetable oil and milk. Mix well.
  3. Slowly add the first bowl to the second.
  4. Gradually add the flour while stirring.
  5. This will make a medium soft dough. Knead by hand for 10-15 minutes.
  6. Let this rise until it doubled in a greased bowl covered with a flour sack towel.
  7. FILLING:
  8. Mix all of this together and cook over low heat for about 10 ten minutes, stirring occasionally. Remove from the heat and allow to cool.
  9. ASSEMBLY:
  10. Roll the dough very thin on a floured surface. (Grandma rolls the dough to almost paper thin so the edges of the dough hang over this sides of a dinner table). Carefully spread the filling onto the dough.
  11. Combine 1 c sugar and enough cinnamon for a good mixture and sprinkle over the filling.
  12. Drop by the tsp. some soft butter here and there. Then roll the dough up like cinnamon rolls. Roll this very tightly! Swirl the roll into you pan. DONT LET THIS RISE!! Cover with tin foil.
  13. Bake at 325 for 1 1/2 hour. If it needs to brown more, remove the foil and bake for another few minutes.
Share this Recipe
 
Sarma (Pigs in a Blanket)
Print Recipe
Sarma (Pigs in a Blanket)
Print Recipe
Ingredients
  • 2 lb ground Beef
  • 2 1/2 -3 lb ground Ham or pork
  • 3/4 c White Rice uncooked (I use brown rice)
  • 1 tsp garlic
  • 2 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp salt
  • 3/4 c Water
  • 1/4 c Diced Onion
  • 1 each Cabbage head
  • 1 qt Sauerkraut or more if you like
Servings:
Instructions
  1. Mix everything together except the cabbage and kraut and shape into balls a little smaller than a tennis ball and wrap in a wilted cabbage leaf. Set aside.
  2. Wilt the cabbage leaves in a pot of steaming but not boiling water.
  3. Remove the leaves from the water and save the water.
  4. Lay the wilted leaves flat.
  5. Put a layer of kraut in the bottom of the kettle, layer with leaf wrapped meatballs and cover with the remaining sauerkraut.
  6. Add enough cabbage water to cover the kraut. Sprinkle with additional paprika.
  7. Simmer for 1 1/2 hours or until done.
  8. Then Serve!
Recipe Notes

* Unwrapped meat balls will freeze well for later.

I know it doesn't sound like much but it's great winter comfort food. I like it with a good squash or mashed potatoes

Share this Recipe
 

 

Continue Reading