Recipe requests

  We’re into the second week of a new year; hopefully, this year will be good for all of you!  If you are searching for new recipe ideas, call or e-mail and I’ll see what can be found. A reader from Cold Spring (he reads the Dairyland Peach) has requested the recipes featured this week, including two variations of turtle soup. I hope you all will enjoy them!

 

APFELSTRUDEL    

 

3 c. flour

1 Tbsp. butter

1/2 tsp. salt

1 egg

2 Tbsp. sugar

6 c. apples, peeled, sliced

Ground cinnamon

1 1/2 c. sugar

1 c. bread crumbs

Butter

Raisins, optional

Mix flour, salt, 2 tablespoons sugar, 1 tablespoon butter and egg with warm water to form a soft ball. Cover for 20 minutes. Dust a dish towel with flour. Roll dough with rolling pin, then pull dough with hands until it stretches more. Spread prepared apples on dough and sprinkle with cinnamon and 1 1/2 cup sugar. Sprinkle bread crumbs over all; dot with butter. Add raisins if desired. Take one side of towel and roll dough. Place on greased cookie sheet. Bake at 350° for 45 minutes.

 

TURTLE SOUP  

 

5-6 lbs. turtle meat

16 oz. tomatoes, chopped

1 medium onion, chopped

1 Tbsp. basil

1 c. celery, chopped

1 c. carrots, chopped

2 c. potatoes, chopped

Salt to taste

Boil turtle on low heat for one hour in three quarts water. Drain with colander, saving liquid. Let cool and debone and degristle meat, chopping into bite-size pieces. Add all ingredients to liquid except salt. Simmer, covered, until vegetables are tender. Salt to taste.

 

BEST BAKED VEAL ROAST

 

1 tsp. salt

1 tsp. pepper

1 tsp. dried whole tarragon

1 tsp. ground mace

1 (5 lb) rolled veal rump roast

10 small onions

1/2 c. butter or margarine, softened

1 bay leaf

1/4 tsp. beef bouillon granules

5 medium carrots, scraped and sliced

1 c. commercial sour cream

1/4 c. boiling water

Fresh parsley sprigs

Combine salt, pepper, tarragon and mace in small bowl; mix well and rub into roast. Place roast into lightly greased 13-inch by 9-inch pan. Spread butter evenly on top and sides. Bake, uncovered, at 450° for 30 minutes. Add onions, carrots and bay leaf to pan; reduce heat to 325° and bake, uncovered, one hour and 40-45 minutes for until meat thermometer inserted into veal registers 170°. Transfer roast and vegetables to serving platter; keep warm. Discard bay leaf; reserve 1/4 cup drippings. Dissolve bouillon granules in water. Combine reserved drippings, bouillon and sour cream; cook over medium heat, stirring constantly, until thoroughly heated (do not boil). Serve with roast and vegetables. Garnish roast with parsley. Makes 10-12 servings.

 

APPLE VEAL CHOPS

 

1/4 c. all-purpose flour

1/2 tsp. salt

1/2 tsp. dried whole marjoram

1 Tbsp. olive oil

4 (1” thick) veal chops (about 2 lbs)

1/2 c. chopped onion

2 Tbsp. butter or margarine

1 Tbsp. all-purpose flour

1/2 c. chicken broth

1/4 c. apple juice

4 sprigs fresh marjoram, opt.

2 Granny Smith apples, cut into 1/2” slices

Combine 1/4 cup flour, marjoram and salt in small bowl; mix well. Dredge chops in flour mixture; let stand 15 minutes. Heat butter and olive oil in large skillet; brown chops over medium-high heat about two minutes on each side, turning once. Remove chops from skillet; set aside. Drain off pan drippings, reserving about 1 teaspoon in skillet. Add onion and sauté about two minutes. Add 1 tablespoon flour, stir until blended and lightly browned. Gradually stir in chicken broth and apple juice. Place chops in skillet; top with apple slices and marjoram sprigs. Cover skillet and cook over low heat 15 minutes. Makes four servings.

 

BILL’S TURTLE SOUP     

 

1 cleaned and cut-up snapping turtle

Cook in large pot of water with onion, bay leaf, several whole allspice and salt. Cook one beef bone and 1/2 chicken with bones, onions, salt and pepper. Take meat off all and cut up fine. Put the broth together and add 3 cups cut-up carrots, 3 cups chopped celery and any other vegetables you like to the broth. Add one quart tomato juice. Make spice bag of 2 tablespoons mixed pickling spice. (A metal tea ball may be used.) Cook all of this together slowly, then add all the cut-up meat. Simmer gently about one hour. Add more salt and pepper to taste.

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