Tradition has it you eat cabbage on New Years Day.
Those of you who are Kosher will have to modify, sorry about that.
Cabbage and Spuds
1 Lb, Smoked sausage, cut into 1/2" pieces
1 Hd, Cabbage, cleaned and chopped (I don't eat the core)
5-6, White potatoes, pealed and cubed.
1 Lg, Spanish onion, cleaned and chopped
3-4 stalks, Celery, cleaned and chopped
1 Pint, Chicken stock (Bullion cubes and water will also work, just
adjust salt content)
2-3 Tbl, Olive Oil
1 tps, Fresh cracked black pepper
1 Tbl, Kosher salt
Preparation:
Using a 6 Qt, cast iron Dutch oven with olive oil in bottom, saute
onion and celery for about 3-4 minutes, then add sausage pieces for an
additional 3-4 minutes.
Stir and add salt and pepper as you saute.
Add chicken stock and potato cubes, mixing completely.
Cover with Dutch oven lid and place in a 350F oven for 30 minutes,
then remove from oven and let rest for about 30-45 minutes for
serving.
Serve with a salad and French bread, if desired.
Since I created the above, after raiding the refrigerator one day, I
call it "Cabbage and Spuds".
BTW, much tastier the next day.
If you don't like that one, there is always bacon and fried cabbage.
Lew
Lew Hodgett wrote:
> "marc rosen" wrote:
>
>> You put Kosher salt in there so that will neutralize anything that
> is
> not Kosher.
>
>
> Works for mre, enjoy
>
> Lew
>
>
Now you've got me to puzzlin'. Is there an extra/typo "r" in "mre" or
are you saying that soldier food ain't kosher?
mull, mull, mull...
jo4hn
On Mon, 31 Dec 2007 22:23:25 -0700, "Max" <[email protected]> wrote:
>
>"Lew Hodgett" <[email protected]> wrote in message
>news:[email protected]...
>>
>> "Leon" wrote:
>>
>>> NAW! It's Tamale's, Black eyed Peas, and Corn bread
>>
>> I can handle legumes as long as ya got some ham hocks in with them.
>>
>> Lew
>
>Menudo.
>
>Max
>
N O !
I live in Mexico and still can't stand that stuff...
We had some really excellent Mexican beef last night... Nice, thick rib eyes,
char broiled...
EXCELLENT!
mac
Please remove splinters before emailing
On Dec 31, 5:45=A0pm, Han <[email protected]> wrote:
> Robatoy <[email protected]> wrote in news:f8881107-49f6-439c-a318-
> [email protected]:
>
> > Memories, memories, memories...appelflappen...ohhhhyes!
>
> I hope Jennifer makes some of those too ...
>
> Maybe I'll post a picture of tonight's oliebollen.
>
> --
That would be mean...LOL
*drooling*
On Dec 30, 10:13=A0pm, "Lew Hodgett" <[email protected]> wrote:
> Tradition has it you eat cabbage on New Years Day.
>
> Those of you who are Kosher will have to modify, sorry about that.
>
> Cabbage and Spuds
>
> 1 Lb, Smoked sausage, cut into 1/2" pieces
> 1 Hd, Cabbage, cleaned and chopped (I don't eat the core)
> 5-6, White potatoes, pealed and cubed.
> 1 Lg, Spanish onion, cleaned and chopped
> 3-4 stalks, Celery, cleaned and chopped
> 1 Pint, Chicken stock (Bullion cubes and water will also work, just
> adjust salt content)
> 2-3 Tbl, Olive Oil
> 1 tps, Fresh cracked black pepper
> 1 Tbl, Kosher salt
>
> Preparation:
>
> Using a 6 Qt, cast iron Dutch oven with olive oil in bottom, saute
> onion and celery for about 3-4 minutes, then add sausage pieces for an
> additional 3-4 minutes.
>
> Stir and add salt and pepper as you saute.
>
> Add chicken stock and potato cubes, mixing completely.
>
> Cover with Dutch oven lid and place in a 350F oven for 30 minutes,
> then remove from oven and let rest for about 30-45 minutes for
> serving.
>
> Serve with a salad and French bread, if desired.
>
> Since I created the above, after raiding the refrigerator one day, I
> call it "Cabbage and Spuds".
>
> BTW, much tastier the next day.
>
> If you don't like that one, there is always bacon and fried cabbage.
>
> Lew
Dude... you forgot the last, important item: CLEAR the
neighbourhood!!!!
Do NOT ride elevators with these people!!!
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
>
> "Max" wrote:
>
> > Menudo.
>
> I'll pass.
>
> OTOH, Sauer kraut & Knockers..........
>
> Lew
>
If she's got good knockers, to hell with the sauerkraut!
B.
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
> Tradition has it you eat cabbage on New Years Day.
>
Which one?
Mine does herring, the youalls do blackeyed peaas, and so on.
"mac davis" wrote
> "Max" wrote:
>>
>>Menudo.
>>
>>Max
>>
> N O !
>
> I live in Mexico and still can't stand that stuff...
> We had some really excellent Mexican beef last night... Nice, thick rib
> eyes,
> char broiled...
> EXCELLENT!
>
>
> mac
I've had menudo every New Years morning for the last 10 (at least) years.
Then Tamales, asaderos, & capirotada for the mid day meal. (all homemade)
YESSSS.
Max (an old El Pasoan)
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
>
> "Leon" wrote:
>
>> NAW! It's Tamale's, Black eyed Peas, and Corn bread
>
> I can handle legumes as long as ya got some ham hocks in with them.
>
> Lew
Menudo.
Max
Traditional Dutch "Oliebollen" (free translation: Oilballs)
New Year's Eve traditional deepfried doughnuts.
1 cake yeast
1 cup milk
2 1/4 cups allpurpose flour
2 tsp salt
1 egg
1 1/2 cup currants and raisins (washed)
1 tart apple (McIntosh or such)
Oil for deep frying and dedicated deep frying pan
Sifted confectioners' sugar
Oil splatter protection gear
Batter forming spoons
Slotted spoon to lift completed balls
Blend yeast with a little lukewarm milk.
Sift flour and salt. Add milk, mix to a batter with yeast and egg.
Fold in currants, raisins and peeled, minced apple.
Leave batter in a warmish place to rise to double in size.
Heat oil to 375F (190C).
Drop balls shaped with 2 spoons (~3 inch diameter) into hot oil.
Bottom of balls will cook, then balls will autorotate to complete cooking.
Fry until golden brown. Interior should be done.
Remove from oil and let cool slightly on absorbent paper.
Serve hot sprinkled with confectioners' sugar.
Makes about 20.
Other/additional ingredients: blueberries, candied fruit ("sukade")
Daughter will make this tonight for family NY Eve celebration at her house.
Yumm!
--
Best regards
Han
email address is invalid
Robatoy <[email protected]> wrote in news:f8881107-49f6-439c-a318-
[email protected]:
> Memories, memories, memories...appelflappen...ohhhhyes!
>
I hope Jennifer makes some of those too ...
Maybe I'll post a picture of tonight's oliebollen.
--
Best regards
Han
email address is invalid
Lew,
You put Kosher salt in there so that will neutralize anything that is
not Kosher.
Marc (Bar Mitzvah March 16, 1968)
On Dec 30, 10:13=A0pm, "Lew Hodgett" <[email protected]> wrote:
> Tradition has it you eat cabbage on New Years Day.
>
> Those of you who are Kosher will have to modify, sorry about that.
>
> Cabbage and Spuds
>
> 1 Lb, Smoked sausage, cut into 1/2" pieces
> 1 Hd, Cabbage, cleaned and chopped (I don't eat the core)
> 5-6, White potatoes, pealed and cubed.
> 1 Lg, Spanish onion, cleaned and chopped
> 3-4 stalks, Celery, cleaned and chopped
> 1 Pint, Chicken stock (Bullion cubes and water will also work, just
> adjust salt content)
> 2-3 Tbl, Olive Oil
> 1 tps, Fresh cracked black pepper
> 1 Tbl, Kosher salt
>
> Lew
On Dec 31, 8:23=A0am, Han <[email protected]> wrote:
> Traditional Dutch "Oliebollen" (free translation: Oilballs)
> New Year's Eve traditional deepfried doughnuts.
>
> 1 cake yeast
> 1 cup milk
> 2 1/4 cups allpurpose flour
> 2 tsp salt
> 1 egg
> 1 1/2 cup currants and raisins (washed)
> 1 tart apple (McIntosh or such)
> Oil for deep frying and dedicated deep frying pan
> Sifted confectioners' sugar
> Oil splatter protection gear
> Batter forming spoons
> Slotted spoon to lift completed balls
>
> Blend yeast with a little lukewarm milk. =A0
> Sift flour and salt. =A0Add milk, mix to a batter with yeast and egg. =A0
> Fold in currants, raisins and peeled, minced apple.
> Leave batter in a warmish place to rise to double in size.
> Heat oil to 375F (190C).
> Drop balls shaped with 2 spoons (~3 inch diameter) into hot oil. =A0
> Bottom of balls will cook, then balls will autorotate to complete cooking.=
> Fry until golden brown. =A0Interior should be done.
> Remove from oil and let cool slightly on absorbent paper.
> Serve hot sprinkled with confectioners' sugar.
> Makes about 20.
>
> Other/additional ingredients: blueberries, candied fruit ("sukade")
>
> Daughter will make this tonight for family NY Eve celebration at her house=
. =A0
> Yumm!
> --
> Best regards
> Han
> email address is invalid
Memories, memories, memories...appelflappen...ohhhhyes!
Happy New Year!
Today we has the typical Carolina lowcountry New Year's day meal.
Pork
Collards with ham hocks
corn bread
hoppin john
yum!
Skip
www.ShopFileR.com
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
> Tradition has it you eat cabbage on New Years Day.
>
> Those of you who are Kosher will have to modify, sorry about that.
>
> Cabbage and Spuds
>
> 1 Lb, Smoked sausage, cut into 1/2" pieces
> 1 Hd, Cabbage, cleaned and chopped (I don't eat the core)
> 5-6, White potatoes, pealed and cubed.
> 1 Lg, Spanish onion, cleaned and chopped
> 3-4 stalks, Celery, cleaned and chopped
> 1 Pint, Chicken stock (Bullion cubes and water will also work, just
> adjust salt content)
> 2-3 Tbl, Olive Oil
> 1 tps, Fresh cracked black pepper
> 1 Tbl, Kosher salt
>
> Preparation:
>
> Using a 6 Qt, cast iron Dutch oven with olive oil in bottom, saute
> onion and celery for about 3-4 minutes, then add sausage pieces for an
> additional 3-4 minutes.
>
> Stir and add salt and pepper as you saute.
>
> Add chicken stock and potato cubes, mixing completely.
>
> Cover with Dutch oven lid and place in a 350F oven for 30 minutes,
> then remove from oven and let rest for about 30-45 minutes for
> serving.
>
> Serve with a salad and French bread, if desired.
>
> Since I created the above, after raiding the refrigerator one day, I
> call it "Cabbage and Spuds".
>
> BTW, much tastier the next day.
>
> If you don't like that one, there is always bacon and fried cabbage.
>
> Lew
>
>
My oldest daughter is a Texan (due to short 5-yr excursion on my part
during the oil exploration boom/bust in the early 1980's). The
tradition there is to eat black-eyed peas and champagne, first thing
on New Year's Day. Which translates to "right after midnight
NewYear's Eve".
Better than cabbage. By a long shot.
-Zz
On Sun, 30 Dec 2007 19:13:32 -0800, "Lew Hodgett"
<[email protected]> wrote:
>Tradition has it you eat cabbage on New Years Day.
>
>Those of you who are Kosher will have to modify, sorry about that.
>
>Cabbage and Spuds
>
>1 Lb, Smoked sausage, cut into 1/2" pieces
>1 Hd, Cabbage, cleaned and chopped (I don't eat the core)
>5-6, White potatoes, pealed and cubed.
>1 Lg, Spanish onion, cleaned and chopped
>3-4 stalks, Celery, cleaned and chopped
>1 Pint, Chicken stock (Bullion cubes and water will also work, just
>adjust salt content)
>2-3 Tbl, Olive Oil
>1 tps, Fresh cracked black pepper
>1 Tbl, Kosher salt
>
>Preparation:
>
>Using a 6 Qt, cast iron Dutch oven with olive oil in bottom, saute
>onion and celery for about 3-4 minutes, then add sausage pieces for an
>additional 3-4 minutes.
>
>Stir and add salt and pepper as you saute.
>
>Add chicken stock and potato cubes, mixing completely.
>
>Cover with Dutch oven lid and place in a 350F oven for 30 minutes,
>then remove from oven and let rest for about 30-45 minutes for
>serving.
>
>Serve with a salad and French bread, if desired.
>
>Since I created the above, after raiding the refrigerator one day, I
>call it "Cabbage and Spuds".
>
>BTW, much tastier the next day.
>
>If you don't like that one, there is always bacon and fried cabbage.
>
>Lew
>
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
> Tradition has it you eat cabbage on New Years Day.
NAW! It's Tamale's, Black eyed Peas, and Corn bread