Horseradish

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Horseradish

Course Appetizer, Health Snack, holiday, Main Course
Cuisine Wiens, WR

Ingredients

  • horseradish root peel, chunk
  • vinegar neutralizes heat somewhat
  • breadcrumbs dried french bread works
  • cream

Instructions

  • Peel, chunk horseradish root. Blend 2-3 min.
  • Mix with breadcrumbs and cream to proper consistency.
  • Refrigerate.

Notes

Flo’s Pea Soup

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Flo’s Pea Soup

Course Main Course, Soup
Cuisine Wiens
Keyword Flo
Author Flo Wiens

Ingredients

  • 1 t ham base
  • lb country sausage
  • 1 onion onion, chopped
  • 1 leaf bay leaf
  • 5 corns peppercorns
  • 3 potatoes, peeled, diced
  • 3 carrots, diced
  • 2 lb peas, frozen [do not cook]
  • 1 pt 1/2 & 1/2 [.5 – 1 pt.]

Instructions

  • Cut country sausage in small pieces, cook in water. Skim off fat.
  • Add onion, ham base; and in a spice nest bayleaf, peppercorns
  • Add carrots and potatoes. Cook until tender.
  • Add frozen peas–still frozen, 1/2 & 1/2. Do not let it cook. Salt as needed.

Notes

Flo’s Varenikje

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Flo’s Varenikje

Course Main Course
Cuisine vegetarian, Wiens
Keyword varenikje, vegetarian
Servings 40 verenikje
Author Flo Wiens

Ingredients

dough pocket

  • 8.5 c flour
  • .5 T baking powder
  • 1 T salt
  • 2 t cream of tartar
  • .5 t soda
  • 1.5 c instant dry milk
  • 2 c shortening

Cottage Cheese Filling

  • 48 oz dry cottage cheese 4-12 oz containers
  • 2 egg eggs
  • salt & pepper

Instructions

Dough Pocket

  • Mix DRY ingredients plus shortening in mixer until resembles cornmeal.
  • To 8 cups of dry mix, add 1.5 cups of water. Mix well. Knead until smooth and shiny.
  • Roll out as thin as possible [in portions]. Cut out circles 4 in diameter, or desired size.
  • Cover with paper towels and refrigerate and chilled overnight.

Cottage Cheese Filling

  • In a mixer, mix dry cottage cheese, eggs and salt/pepper until it clings together.
  • Form into balls to fit inside pastry circles. Place them in circle, wet edges of dough, fold over and seal in filling with a fork on the edges.
  • Deep fry. Serve with ham or onion gravy. Leftovers, if there are any, have been known to be eaten for breakfast with jelly.

Notes

Onion Gravy [for varenikje]

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Onion Gravy

Created for a vegetarian gravy with varenikje, but can be used with anything. Dec 2014.
Course Main Course
Cuisine vegetarian, WR
Keyword gravy, varenikje, vegetarian
Author Meryl, Karen & Patty

Ingredients

  • onions thinly sliced
  • olive oil
  • flour
  • butter
  • wine
  • cream OR 1/2-1/2, sour cream, evaporated milk
  • salt
  • pepper
  • lemon juice
  • parsley

Instructions

  • Carmelized thinly sliced onions in olive oil over a medium heat.
  • add flour to create a reaux
  • add butter & wine
  • add cream
  • add lemon juice & parsley
  • salt & pepper to taste

Notes