Wednesday, May 18, 2011

Saurkraut Salad???

Saurkraut salad.  


Once upon a time, very long ago, I dated a really great man. His Mom invited me over for dinner on Sundays or Saturdays, depending upon when we had a date. He always apologized for his Mom's cooking not being up to par.Well, let me tell you...she was a fantastic cook! I learned so much from her. Including this scary sounding salad.

Now, saurkraut salad doesn't sound that great, does it? If you like saurkraut, even a little bit, you'll love this salad. It doesn't taste like saurkraut. It does have crunch and flavor.

Here's how you make this simple recipe.

Saurkraut Salad
Saurkraut, canned, in a jar or in a plastic bag
Crunchy veggies like celery, carrots, onions, radishes, cukes, green peppers, etc.
Equal parts white wine vinegar, cooking oil (not olive), sugar

Place equal parts white wine vinegar, cooking oil and sugar in a saucepan over low heat just until the sugar dissolves. Remove from heat to cool.

Place saurkraut in a colandar, rinse and drain well.

Peel and chop or grate your veggies.

Place saurkraut, veggies and cooled vinegar mix into a bowl. Stir well.

Salt and pepper to taste, if you like. It gives more color and flavor.

You may eat this at room temperature, but I like it best when it has been refrigerated until cold.

Crunchy, sweet and yummy!

Now, Mr. K, you were blessed with a great cooking Mom all of your years. You didn't even know it!

Wednesday, May 4, 2011

Easter Bread

 got a little bug in me to bake some bread for Easter. Actually, I try to make this for every Easter because it's Easter bread!
 I love this stuff! Because Lent is a time of abstinence from meats and dairy, this is loaded with dairy! Lotsa eggs. Lotsa butter. Lotsa sugar. Lotsa yumminess!

It is Greek-style Easter bread. This bread is flavored with anise. Yes. There are different styles of Easter bread depending upon different cultures and how Easter is celebrated with each.

No. I am not Greek. I am Hungarian-Croatian-German-American Indian. What a mix! Anyhow, the Croatian side, my Mother, always baked the nut roll (shown below) for Easter and holidays. She and my Aunt always made this, poppyseed roll and apricot roll. Apricot is my favorite. Then, nut. NOT poppyseed. I don't like it that much. Mom and Auntie LOVED the poppyseed.

We used to have great after Easter service lunches at my Aunt's house. She'd bring out the good china...the good tablecloth...all her pretty things for the table. It was a HUGE table! Then, we'd have a tureen of little noodle soup, that's what we called it. It is actually a beef broth flavored with veggies. The broth was strained off and served with very fine egg noodles. Then the veggies and a huge beef roast, from the soup, were served in another bowl.

THEN...drumroll, please...the nut rolls!

It was tradition. I loved that tradition!

Tuesday, May 3, 2011


We've been picking strawberries from our garden for about a month, now.

Here's how we get rid of them...Yummy!

I hull the strawberries, slice them and add sugar to them. I use about 1-2 tablespoons of sugar. I cover and let them sit for a while in the fridge. This give the sugar time to melt and some of the strawberry juices to come out.

I make a 'Lazy Daisy Sponge Cake' recipe from an old Pillsbury Family Cookbook from 1963.

Lazy Daisy Sponge Cake

2 tablespoons butter
1/2 cup milk, scalded
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, well beaten
1 cup sugar
1/2 teaspoon vanilla extract

Grease a 9-inch layer pan. I used an 8" x 8" square glass dish so I can split the cake, if I want.
After milk is scalded, remove from heat and add the butter to it until the butter melts.
Sift together flour, baking powder and salt in one bowl.
Put eggs, sugar and vanilla in another bowl and beat until lemon colored.
At low speed, add dry ingredients.
Then mix in the milk and butter mixture.

Bake at 350 degrees F until a silver knife comes out clean. This will be about 30 minutes. Cool a bit and make your strawberry shortcake!

It takes me about 15 minutes to put together the cake and 20-30 minutes to bake it. The taste and texture is so much better than the rubbery little dessert cups you get at the store.

We ate 2 of these cakes one right after the other. I cut them into 9-pieces each. We had 18 shortcakes!

This is one of my favorite desserts ever! I also use blackberries on this cake and peaches, too! Use your imagination and enjoy this simple cake. You won't be sorry!

Monday, May 2, 2011


I've been under the weather a bit, so I haven't posted for a long while. All is well, though.

Here's one of my favorite things to do with leftover spaghetti. Yes! A spaghetti pie! Yes, we couldn't wait.

This is one easy thing to make. I don't remember where I got the recipe. I think it was word-of-mouth from an Italian friend.

Put in enough spaghetti in a bowl to fill an 8" or 9" pie plate. I fill the pie plate beforehand to make sure I have enough. Then I put it into a bowl. Then, lightly spray or grease the pie plate.

Scramble one egg and add to bowl. Stir egg into spaghetti really well. You can salt and pepper if you like. I usually don't because the toppings are flavorful enough.

Put eggy spaghetti into the pie plate.

Top with leftover, meats and veggies, then cheese. You may use the sauce, if you like. I left off the sauce on this one. I used a liberal amount of pepperoni in this one. It turned out really good.

Put into the oven at 350 degrees F until a knife comes out of the center clean. I use a glass dish because I can look underneath to see that all is cooked.

Serve with more sauce and cheese.


Royal Breakfast fit for a King and Queen

Have you ever wondered what the royalty eats for breakfast? Well, the King and Queen of our household have this.

On the left, fruit bowl. On the silver (plated) platter, bacon, sausage, toasted Easter bread and homemade crumpets. On the right, homemade strawberry jelly and butter.

Of course, the Princesses have their treats, too! (In the blue bowl.)

Best wishes for a very happy life together, Prince William and Princess Catherine!!!

Monday, April 4, 2011

Cooking for Freezing

It's been a while since I've posted here. The reason is that I've had a short stay in the hospital and I couldn't get up and about very well until lately. What I'd like to tell you about is a real life saver for the family. Since I knew I would be out of commission for a few days, I prepared freezable meals that could be heated up by anyone in the family. Actually, it's just me and my wonderful hubby. He benefited from the preparation because he had to prepare the meals until I could stand on my own.

First, I prepared two rice dishes - peppered rice and Spanish rice. I divvied them out into quart bags and that gave me one serving for the day I made it and two servings to go into the freezer. This was for both of them which ended being 4 quart bags of sides. Rice freezes really well as a prepared dish or plain cooked rice.

I made a large amount of macaroni and cheese. We had one dish for dinner and I divvied the rest into glass loaf pans and put them into the freezer. This gave us three loaves of mac and cheese to reheat.

Then I made chili. One quart and one pint went into the freezer.

Next was chicken and dumplings. I made the first night's dinner with dumplings and the frozen portions were frozen without dumplings. I had one quart left to put into the freezer after the dinner. I taught my hubby to make cheater dumplings using store-bought biscuits in a tube, when it came time to eat.

I also made small meat loaves that cooked in about an hour. Hubby likes meatloaf for dinner and cold on sandwiches. This made it easy for him to prepare his lunch for work, too.

I made pizza shells with a quick dough recipe. I keep all of the fixin's on hand so hubby can make a pizza all by himself.

I made dozens of cookies that we could set out if company came to visit. Oh well, we didn't have too much company. The cookies were good!

In the freezer, I also had a steak, some hot dogs and hamburgers, kielbasa and a few other things that could be fried on the stove quickly.

This was enough food for us for about 3 weeks of eating. My WONDERFUL hubby was able to come home from work and throw something in the oven or the microwave for us for dinner.

Preparing food ahead is a really good idea even when you're not expecting to be laid up for a while. Frozen food comes in handy when you've had a busy day and don't feel like cooking. Throw a few things in the oven or microwave and you'll have really good meals without buying expensive TV dinners.

I hope you enjoyed this post.

Tuesday, January 11, 2011

Aw, Nuts!

Yep! Nut Rolls!!!
Yep! Takes a while to make them.
Yep! Worth every bite!

Sorry I only have pics of them in the raw stage. I'll post the finished pic and recipe when I make the next batch.

This is one of the family favorites for holidays in our house. I am of Croatian descent and my Mom always baked these for holidays. If she was in a really REALLY good humor, then we'd get them some time during the year. Actually, the 'good humor' was if she wanted some. So, we all benefited from her wants. My Aunt, of Blessed Memory, made the poppy seed rolls and some nut rolls. Sometimes, whoever made the best ones, swapped out with the other. It was interesting to see how different each person made theirs.

Here's a pic of the rolling process. Dough is rolled thin. Nut mixture is applied to 2/3 of the dough. For extra flavor, small wads of butter are placed here and there over the filling. Then, the roll begins. Ends are tucked in and under so nothing leaks.

This is my favorite dough recipe. I'll post this later, too. It is really weird to do, but it turns out great.

I hope all of you had a great holiday season. I wish you many blessings during the new year.

Take care.