NANI'S CABBAGE SOUP

Cabbage is in season...and my Hungarian roots are showing! 

My Nani knew her way around cabbages! She made Halupki's (stuffed cabbage), Halushki (cabbbage and noodles) and Cabbage Soup! I learned from my grandmother. I remember how wonderful her kitchen smelled!

If you like Halupki's you will love cabbage soup. Even if you think cabbage soup sounds suspect, you should give it a try! It is delicious! Just perfect for this time of year!

Simple ingredients and easy to make, this tasty soup can stand on it's own as a meal! Of course I'll add a chewy Jewish seeded rye bread.

The measurements in Nani's Cabbage Soup are broad and liberal. I learned by watching, not measuring. This recipe is what I call "Peasant Food"...nothing too precise... people used what they had. These are my very favorite recipes! Adjust it as you see fit.

SG TIDBIT: This is NOT Weight Watcher's Cabbage Soup! It has lots of meat and a rich rich flavor.

Nani's Cabbage Soup
This makes a big pot!

1 large head of green cabbage, or 2 medium 

1-2 large yellow onion

4-6 TBS vegetable oil

4-6 thick bone-in pork chops and country ribs (I use 3-4 large bone-in pork chops and a pound of country bone-in ribs)

10 cups water
3 potatoes, peeled and diced

1 can tomato soup
1 can crushed stewed tomatoes
2 TBS butter

1/4 cup flour
salt and pepper

In a large stock pot, add oil over medium heat. Salt and pepper the pork chops. Add pork chops and brown on both sides, about 5 minutes each side.

SG TIP:  Make sure to use enough meat. You are making a rich base for your soup~ watery tasting soup is a big culinary faux pas!

Remove pork chops and reserve.  Add onions and a little more olive oil if needed. Cook onions until translucent.

Return pork chops and any juices to the pot, add water and bring to a boil. Simmer for 1 hour, uncovered. Skim scum from the top of soup if needed.

Rough chop cabbage and put into the soup pot.

Add tomato soup and crushed stewed tomatoes. Simmer for 1 hour, uncovered. Add potatoes the last 15 minutes of cooking time. Salt and pepper.

Remove pork chops from soup and let cool. .

Make a roux ~ melt butter in a large skillet. Add flour and combine. Cook for 3-4 minutes until lightly blond. Add 1 cup of soup broth and make a roux. Whisk until the flour is incorporated and no lumps. Add an additional 1/2~1 cup of soup broth and mix. Cook until thickened. Add the thickened roux to the soup.

Simmer soup for 10 minutes until soup thickens a little.

Meanwhile, shred or chop pork and return the meat to the soup pot.

Serve hot with a dollop of sour cream!

Printable Recipe







I am participating in...

FOODIE FRIDAY

PEBBLES ON THE BOOK SHELF

Last month my family spent a wonderful week in Bar Harbor, Maine.  One of my favorite memories was watching my young adult children skipping stones from the sandbar into the Ocean. It was like watching them when they were little. They were having so much fun!

As we walked from the town of Bar Harbor across the sandbar to Bar Island I collected black flat shiny pebbles. I already knew what I would do with them. 

These shiny pebbles would go in a pretty jar and become part of a little "Bar Harbor" vignette. I literally was bringing home a memory and putting it in a jar!

As the pebbles dried they became gray and dull.

Nice, but not the way I remembered as I chose each one wet from the sand.  

A good coat of Polyurethane changed that... they were black and shiny again as if I had just picked them from the Maine sandbar!

The Bar Harbor vignette on the bookshelf in the family room includes a picture of  the Maine landscape...   

 a map of Dessert Island~ the red star is Southwest Harbor where we stayed...

 a picture of my 2 children on top of Day Mountain...

 and some old books bought at a Southwest Harbor library sale...

I made a tag for the jar...

These elements were put all together in a little vignette to remember our wonderful vacation. So much better than bringing home a T shirt!

Here is the bookshelf in the family room.

I hope this might inspire you to put your good times "in a jar" too. 

ON THE MENU MONDAY~ Week Of September 26, 2011

This week is FAIR WEEK! Our whole community virtually comes to a screeching stop for three days and the fair becomes the center of our lives. Huge green and white tents go up... the smell of funnel cake... barns full of animals children and youth have proudly raised... business and churches filling our hearts and heads with information and our pockets with giveaways... friendly yet fierce competition for everything from tobacco to chocolate cake... rodeo...greased pig competition... soup cook-off...fire hall dinners so good that you don't mind standing in line for an hour talking with people you haven't seen in months. 

West Lampeter Fair is really a wonder filled oddity in this day and age! Started 80 years ago as a way to display the work of Agricultural high school students and to educate the outlying community, our fair still has agriculture as it's cornerstone. There are no carnival rides, no outside vendors, no entertainment.It is strictly a locally run and operated phenomenon!  Yet 35,000 people come to experience this blast-from-the-past every year! 

Over the years I have volunteered and entered my handicrafts and  food  in competitions. I have even come away with my share of ribbons!

My favorite way to serve my local fair is by being a judge in the FAIR QUEEN COMPETITION. Being a state certified judge, I have the privilege of meeting and helping to choose one lucky girl to wear the crown  representing our community. This will be my 8th year.

This is not a beauty pageant, just as the crown is not a symbol of popularity. Each year one high school junior or senior girl is chosen to represent and SERVE our community. This queen will be a role model for younger children and teach them the values of citizenship, service and involvement in the fair.  She will spend time meeting and greeting folks young and old. Our queen will to speak at functions on behalf of the Lampeter Community and Agriculture, and be beloved and admired by every little girl under the age of 10 in our area. She will spend hours and hours in big ways and small being a servant queen to our community.  In January she will then go on to compete for the State Fair Queen Title. This is a life changing experience for every girl who enters.  And the the winner will carry so much of what she learns over her year reign into the rest of her life!

I am so blessed to see the very positive side of  the American youth through these lovely young ladies! 

In the past years I have been to many of the fairs in our Commonwealth and have not found one quite like our! Do I sound proud?  Well... I guess  I am!

I invite you to come to my fair, The West Lampeter Fair in Lancaster County Pa. Come see a true slice of Americana where  the spirit of tradition and community is alive and well!

Click to visit my fair.

Now What's On The Menu...

MONDAY

Chicken Parisian
Mashed Potatoes
Roasted Carrots

Recipe: Chicken Parisian
2 large boneless skinless chicken breasts
4-8 TBS. Borsin Cheese
4 piece sliced good deli ham or Canadian Bacon
12 asparagus spears
1/2 cup flour
2 TBS olive oil
1 TBS butter
8 oz. sliced mushrooms
1 cup chicken stock
1/2 cup white wine
1/2 tsp dried thyme
salt and pepper

Cut each chicken breast across horizontally. Pound each breast to about 1/8 inch thick. I use a zip lock bag with a couple of TBS of water in it...and a wooden mallet to pound chicken. Put the chicken on a work surface. Salt and pepper. Put 1 slice of deli ham on each chicken breast. Spread 1-2 TBS Borsin cheese on the ham. Lay 3 asparagus spears together across one of the width ends of the chicken. Roll up the chicken around the asparagus. Dredge in flour. Secure with a toothpick.

Heat oil and butter in a large skillet over medium heat. Add chicken and brown on all sides. Remove chicken and add mushrooms and thyme. Cook until golden. Remove pan off of heat and add wine. Bring back to the heat and add chicken stock, scraping up brown bits.

Return chicken to the pan and slowly simmer for 15-20 minutes, lightly covered with foil.

Serve drizzled with sauce and mushrooms!
Printable Recipe

Recipe: Roasted Carrots

These are so sweet and caramelized... a savory sweet!
1 bag of baby carrots
drizzle of olive oil
salt and pepper

Preheat oven to 400 degrees.
Put carrots onto a large rimmed baking sheet. Drizzle with olive oil. Salt and pepper. Toss to coat.
Bake for 20-30 minutes until the carrots are slightly browned, deflated and soft. YUMMY!

Printable Recipe

TUESDAY
Sausage Rotini In Vodka Sauce
Ceasar Salad

Recipe: Sausage Rotini In Vodka Sauce
This recipe says LOVE and COMFORT to me! What a great filling dish full of fabulous flavors. I can just imagine that this will taste even better the next day! Lunch!  Kitty is a sweet blogging friend... you will love your visit! Click HERE.

Recipe: Cesar Salad
This is one of our favorites! Click HERE for the recipe and culinary tutorial.

WEDNESDAY~ LAMPETER FAIR FOOD
Eating at the Fire Hall tonight!

THURSDAY
Lemon And Wine Baked Haddock
Easy Scalloped Potatoes
Braised Brussels Sprouts With Bacon And Shallots

photo credit

Recipe: Easy Scalloped Potatoes
When Rita shared this creamy potato dish ON THE MENU MONDAY last week I knew I would make it! Rita is right it is easy! Rita's blog Rita's Recipes started her blog as a way to easily access her recipes and also to share them with friends... Well, aren't we lucky!!!! We get all of her best recipes too! To access them for yourself and get this Rita favorite, click HERE.

Recipe: Braised Brussels Sprouts With Bacon And Shallots
1 1/2 lbs brussels sprouts, cut in half
8 slices bacon, cut into cubes
1 small shallot, chopped
salt and pepper
2 sprigs of fresh thyme
2 cups good chicken stock
1 TBS good white wine
Parmesan cheese
panko bread crumbs
2 sprigs of fresh thyme

Preheat oven 350 degrees.
In a large ovenproof pan, add bacon and render fat, about 3-4 minutes. Add shallots and cook for 3 minutes. Add Brussels sprouts and cook on each side until caramelized. Add thyme and cook for an additional minute.

Add chicken stock until Brussels sprouts are half covered and cook gently for 10 minutes, covered.
Add wine and cook for another minute or two.

Toss bread crumbs and Parmesan cheese together and sprinkle over Brussels sprouts. Put in oven and cook until the dish is hot and crispy.
Printable Recipe

FRIDAY
Black Bean Quesadillas
Shredded Lettuce And Tomatoes

Recipe:Black Bean Quesadillas
8 ~10 inch flour tortillas
2 cans black beans, rinsed and drained
2 cups good salsa
2 cups cheddar cheese
1 cup sour cream

Preheat oven to 350 degrees. Mash beans in a bowl with 1 cup of salsa. Mix well. Put 4 tortillas on a rimmed baking sheet. Spread bean mixture evenly over the 4 tortilla. Divide the cheese and sprinkle over beans. Put a tortilla over the shredded cheese.
Bake for 15-20 minutes until golden and the cheese is melted. Remove from oven and cut into 6 wedges. Serve with remaining salsa and sour cream.
Printable Recipe

SATURDAY: SOUPS ON
Apple Harvest Soup
Beer Bread

photo credit

Recipe: Apple Harvest Soup
What is apple season without apple recipes? I found a great soup at TAKE SIX~ a delightful blog written by two sisters, Lisa and Tanya! They are just adorable and so is their blog. Stop by and see what fun things they have in store for their readers! To visit and get this savory fall apple soup, click HERE.

SUNDAY
Artichoke And Chicken Stuffed Shells
Arugula, Shaved Parmesan, Pine Nuts In A Lemon Vinaigrette 

Recipe: Artichoke And Chicken Stuffed Shells

12 oz. large pasta shells

1 TBS olive oil

1 TBS butter

1 large onion, finely chopped

4 cloves garlic, pressed

1 TBS chopped fresh basil

1 box frozen artichokes, defrosted and drained

2 cups cooked chicken

1/2 cup ricotta cheese

1/2 cup

Alfredo Sauce~ directions follows

Alfredo sauce:

3 TBS butter

1/4 cup flour

2 cups whole milk

1 cup Parmesan cheese, grated

2 cup Mozzarella cheese, grated and divided 

1/2 tsp pepper

Cook shells according to package directions. Drain and set aside.

In a large skillet melt butter and olive oil. Saute onions until translucent, about 5 minutes. Add garlic and cook for 1 minutes. Add artichokes, chicken and  and chopped basil. Cook for a couple of minutes until warm and incorporated.

In a saucepan heat butter until melted. Stir in flour and cook for 4 minutes. Whisk in cheese and pepper. Continue to whisk until thick and no lumps, about 5-6 minutes. Add 1 cup of cheese sauce to the chicken mixture.

Preheat oven to 400 degrees.

Pour cheese sauce in the bottom of a 9x13 inch pan. Fill each shell with 1 TBS or so of the chicken mixture and place in sauce. Sprinkle the remaining 1 cup of Mozzarella cheese over the shells.

Bake for 30 minutes until bubbly, slightly browned and hot.

Printable Recipe

OTHER RECIPES ON THE MENU...

THREE INGREDIENT PUMPKIN CHOCOLATE CHIP MUFFINS

COOKING WITH K


Scrumptious Pumpkin Bread Pudding

StoneGable

StoneGable Chicken Noodle Soup



STONEGABLE

I am joining...
MENU PLANNING MAYHEM

What's On YOUR menu...

I can't wait to see all of your delicious dishes. Thank you for joining ON THE MENU MONDAY! 

~Please link your post using your permalink.

~Make sure you have a link back to ON THE MENU MONDAY on your post.

~ Please visit at least 2 other OTMM participants.

SUNDAY SCRIPTURE~September 25, 2011

Holy, Holy, Holy is the Lord God Almighty.

Rev 4:8

Worthy is the Lamb

Rev 4:12

And the four living creatures kept saying, AMEN and the elders fell down and worshiped

Rev 4:14

APPLE DUMPLINGS

I am not a native of Lancaster County, but I have lived here enough decades to consider myself a Lancastrian.

How does one know that they are a Lancasterian?  Here's how I know...I don't mind the smell of "dairy air" in the spring... I know the tractor pulls are at "The Buck"... I go to market... I roll my eyes at anyone who mispronounces Lancaster (Lank'aster is correct).. I've eaten stuffed pig stomach (bless my soul!)... I go to our local fair like it is a pilgrimage...I know at least a dozen Herr's (sadly not related to any of them, that would have qualified me immediately)... in the summer I give directions to tourists... I know all the best farms to get plants and pumpkins and homemade bread... I make my own jam and applesauce ... I shop at the Outlets... and I know about the Amish. There are about 100 more qualifications...we will save some for another time!

I also know that making and  eating Apple Dumplings, especially for dinner or breakfast, is a time honored tradition of many Lancaster County families. Served with milk in a big shallow bowl, an Apple Dumpling rises above pie status and becomes a countywide culinary treasure... a beloved part of our gastronomic heritage! Seriously, I am not overstating this! I found this so odd when I first moved to Lancaster. Being served "dessert" as a meal takes some getting used to.

But, not any more... Apple Dumplings are one of the best parts of being from Lancaster!

The recipe is very straightforward and so delicious!

I hope you will consider yourself an honorary Lancasterian and make Apple Dumplings for a breakfast or dinner.

Apple Dumplings
6 apples (any variety except Delicious)
1/2 cup brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
2 TBS butter, softened
pie dough, enough for 1 double crust
egg wash
sanding sugar

Preheat oven to 350 degrees.

Make pie dough. Click HERE for my very favorite Martha Stewart's Pie dough (pate brisee). Refrigerate. You can also cheat and use a ready made pie dough.

In a small bowl , mix brown sugar, cinnamon, nutmeg and butter. Set aside.

Core apples.

Peel apples.

Take half the pie dough and roll it out. Cut it into 4 pieces. Roll out the second half of the dough and cut it into halves, and one half into half again.

Put the apple in the center of the dough.

Fill the whole in the apple with the sugar mixture.

Bring the dough up around the apple and press together.

Repeat for all the apples and put them on a parchment lined baking sheet.

Make an egg wash with 1 beaten egg and 1 TBS water, mix well. Brush on apple dumplings.

Cut 12 leaves out of the remaining dough and brush them with egg wash. Fix the leaves  to the top of the apple dumpling.
Sprinkle with sanding sugar.

Bake for 45-50 minutes until golden brown.

Serve hot in a shallow bowl with milk.

Thoroughly enjoy without guilt!

Congratulations... you are on your way to being a Lancasterian!

PERFECT AUTUMN PEAR~ING TABLESCAPE

MOVE OVER PUMPKINS! Make a little room for pears this time of year too!

Pears, in season, are the most scrumptious perfummy fruit. Their gorgeous color's range from earthy brown to jewel-toned red. They have an artistic and elegant shape. No wonder they are a popular decorating element...

ALMOST ALCHEMY~ CHANGING BRASS INTO OIL RUBBED BRONZE

Since the Middle Ages man has been on a quest to turn baser metals into gold.  Midus had the touch! And a silly goose was a million dollar layer!

I wish this post today was about gold ... but it is about OIL RUBBED BRONZE.
This is not a flashy post... but VERY practical!  Sorry, no pretty pictures!

As styles change, so do our tastes. I have a house full of good quality brass switch and outlet plates. Some are staying brass because I like them with my decor, but other's look out of place... especially in my kitchen and family room!

Not wanting to invest in new plates, I repainted them... And they look great! They have a very authentic Oil Rubbed Bronze look.

It was so easy... 

SUPPLIES

~Rust-Oleum Metalic in Oil Rubbed Bronze
The can on the right. The one on the left is for another post~ spray painting brass on a fireplace.
Look at the brass switch plates in the background!

~Brown Switch Plate Screws

SG TIP

When spray painting use a well ventilated area. I set up a table in my garage covered with newspaper. A large pizza box became my "spray box". I elevated each switch plate on 2 plastic cups to easily spray the sides.

See pictures below.

PROCEEDURE

1. Remove plates from wall. 

2. Lightly Sand! Use a very fine grade sand paper. You want to rough the finish up just a tad to give it some "tooth".  I sanded horizontally first, then vertically.

3. Set the switch plates on cups to make it easier to spray the sides.

4. Spray according to the directions. I did not prime the plates, but you could. 

I sprayed 1 very light coat and let it dry. Then...

A second heavier coat.  This completely covered the brass.

5. Wait till TOTALLY dry!  Don't hurry this step.

6. Use BROWN swicth plate screws to fix the plate to the wall.

TA-DA! 

Brass to Oil Rubbed Bronze!!!!!

Now look at those old dimmers and white toggles!

My next project... replacing them!

I also have my eye on the brass doorknobs, hinges, light fixtures, fire place trim...