Genealogy Forum NEWS
December, 1998
RECIPES, RECIPES, RECIPES III
Christmas Cake
Submitted by
GFS Rip@aol.com
1 white cake mix
1 - 3 oz package red Jell-O
1 - 3 oz. package green Jell-O
1 container of Cool Whip
Bake cake as directed in 2 8- inch layer pans. Cool in pans. With handle of wooden spoon, poke numerous holes in one layer. Mix red Jell-O with one cup boiling water and pour mixture into holes. Repeat process with green Jell-O and second layer. Refrigerate 2-3 hours until Jell-O is firmly set. Remove cake from pans (may be set in WARM - not hot - water for 5 second intervals). Layer and frost using Cool Whip as frosting. Decorate with crushed candy canes.
I used to make this cake every Christmas for my PoPo. It was his favorite and it is so easy it is sinful and PoPo thought I spent hours making it... LOL
Peanut Butter Fudge
Submitted by GFS Cindy@aol.com
2 cups sugar
2/3 cup milk
1 pt. marshmallow creme
1 cup chuck or cream style peanut butter
1 tsp. vanilla
Combine sugar and milk in sauce pan and cook to soft ball stage (234°). Remove from heat. In a warm mixing bowl, combine marshmallow cream and peanut butter and vanilla. Mix well and add syrup and mix well.
Pour into a buttered pan. Cut into squares when cool.
(I mix the marshmallow creme, peanut butter and vanilla before I cook the syrup.)
Swedish Potato Sausage
Submitted by GFS PRO@aol.com
Makes 17 pounds (#) of sausage
6 # ground pork ( sausage will work)
4 # ground beef
6 # ground potatoes
4 medium onions
16 teaspoons of salt ( you can cut down on salt-but it will affect the flavor, if you use sausage that has salt and you may want to cut down on it)
6 teaspoons of coarsely ground black pepper
3/4 teaspoon of ground allspice
2 cups of milk
about 1/3 # of pork casing ( they come in 1 Pound cartons)and you will not use the whole thing as some are damaged
Mix salt, pepper, and allspice well in a cup
Boil whole potatoes 3 minutes, drain and let stand until cold
Grind Onions and potatoes through the medium blade of a grinder and add to the pork and beef in a granite ware pan ( any large pan will work-the granite pan is optional, its the way the church did it) and sprinkle the seasoning evenly over the meat and mix well, adding the two cups of milk as you go. ( you will want to wear rubber gloves -this is very cold to your hands while mixing)
Mound mixture in pan and let set for 2 to 4 hours (i don't do this)
Run water through the casing to expand them and find leaks, leave them in a bowl of cool water as you use them.
Use a sausage stuffer to stuff the casing in whatever lengths desired and tie with heavy thread or string.
To cook start with cold water and boil for about 30 minutes.
You can add potatoes to this water for more favor and the water can be used like a very thin gravy.
This a GREAT tasting old recipe from our Swedish Lutheran church ladies, used for yrs at the annual smorgasbord.
ENJOY
German Beans Nana's Way
Submitted by GFS Nance@aol.com
One pound of bacon, cut up fry till done.
1 cut of sugar
1/3 cup of apple cider vinegar, you can increase or decrease either the sugar or vinegar, depending on how sweet or sour you want it.
3 Tablespoons of Prepared yellow mustard.
mix this up and add to the bacon when it is browned
Add one can of green beans, either fresh or frozen, (I use beans that I did up from garden) You can use more beans if you want, then I put it all in a slow cooker till the beans are done and then you can take it with you and plug in when you get there.
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Content © 1998 - 2004 GFNEWS, a monthly publication of Golden Gate Services, Inc. of Armada, MI The Editors welcome your ideas and articles, success stories, favorite genealogy research tips, comments and suggestions. The Genealogy Forum is a proud member of the FGS - Federation of Genealogical Societies