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RE: Holiday Food


Yup!  I've got to give my deceased MIL credit for a truly unique and
delicious sausage.

Blessings,
Bonnie

-----Original Message-----
From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On Behalf
Of kmrsy@comcast.net
Sent: Tuesday, December 30, 2003 9:19 AM
To: gardenchat@hort.net
Subject: RE: [CHAT] Holiday Food

Re > Does anyone out there have a good Goetta recipe?  

Gotta getta goetta recipe, eh?
Say it 3x fast!
_^..^_
> I guess my Dutch & German heritage has failed me.  I'd blame it on GERD,
but
> I have never liked sauerkraut or cabbage.  About the only thing I love are
> the German pastries, which doesn't do my middle much good.  
> 
> I do fix Sauerkraut and Spetzels for Bill on special occasions.  His
mother
> used to make it as a meatless meal for the family.  It takes nearly all
day
> to make the way she did it.  However, I found a spetzel maker that
shortens
> the time to just a few hours!  Now I can fix it for him more often.  I've
> made large batches and frozen them as well.  The kids love it, too so I
> always have to make a pretty large batch.  
> 
> I did give the recipe to my older daughter, but I don't think she's made
it
> herself yet.  (Fortunately for her, I found a German cook book to get the
> recipe I gave her.  What I got from my mother-in-law was "1/2 egg shell of
> water, a pinch of salt, a hand full of ....  That recipe took me forever
to
> make work as my MIL had much larger hands than me and her pinches were
much
> larger, too.)  Now if she had just given me her Goetta recipe--which took
3
> days to make.  Does anyone out there have a good Goetta recipe?  
> 
> Blessings,
> Bonnie (SW OH -zone 5)
> 
> -----Original Message-----
> From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On
Behalf
> Of Bonnie Holmes
> Sent: Monday, December 29, 2003 8:30 PM
> To: gardenchat@hort.net
> Subject: Re: [CHAT] Holiday Food
> 
> The Kraut always seems to come through...I love it too (German, Dutch, and
> Irish), especially on a Reuben...don't like many sandwiches but love that
> one (also a BLT ---  fresh tomatoes a must).  Tried to make it once or
> twice.  First time, used an old crock that might have been used for sour
> mash because the kraut spoiled.  (I have some interesting stories about my
> gradual culinary education.)
> 
> Bonnie Zone 6+ ETN
> 
> 
> 
> 
> > [Original Message]
> > From: Jesse Bell <jesserenebell@hotmail.com>
> > To: <gardenchat@hort.net>
> > Date: 12/29/2003 2:16:23 PM
> > Subject: Re: [CHAT] Holiday Food
> >
> > Hmmm, must be the "Kraut" in me......my mother is German....but I just
> LOVE 
> > sauerkraut.   And on my father's side...Scotch....so I love cooked
> cabbage 
> > too....and coleslaw.  I just pretty much love cabbage.  I cook it all
the 
> > time...kids love it too...except for Robert's youngest, who is a very
> picky 
> > eater.  She doesn't even drink milk.....now that's just WRONG.  I can't 
> > imagine life without THAT!!!  So I buy her the orange juice with vitamin
> C 
> > and D in it.
> >
> > Jesse Rene' Bell
> > Claremore, OK
> > Zone 6
> >
> >
> >
> > >From: james singer <jsinger@igc.org>
> > >Reply-To: gardenchat@hort.net
> > >To: gardenchat@hort.net
> > >Subject: Re: [CHAT] Holiday Food
> > >Date: Mon, 29 Dec 2003 17:11:36 -0500
> > >
> > >They ferment it in brine [kosher or rock salt and it's own juice]. Did
> you 
> > >know that you can buy the "juice" in little bottles [one assumes] for 
> > >breakfast? Personally, I like sauerkraut, but none of my wives have
> [maybe 
> > >that's why the marriages sauered?]. And it is high in vitamin C.
> > >
> > >
> > >On Sunday, December 28, 2003, at 10:01 PM, Kitty wrote:
> > >
> > >>I like cabbage in soup where it's more dilute as opposed to cabbage
the 
> > >>way
> > >>it is served w/corned beef.  But whatever it is they do to make it
into
> > >>sauerkraut is just, well, distasteful.  I suppose there's a Rosen's in

> > >>Indy,
> > >>but I'm not that desperate for good rye to go that far.
> > >>
> > >>Wonderful that Bill brought you the bouquet, very thoughtful.
> > >>
> > >>Kitty
> > >>
> > >>----- Original Message -----
> > >>From: "Bonnie & Bill Morgan" <wmorgan972@ameritech.net>
> > >>To: <gardenchat@hort.net>
> > >>Sent: Sunday, December 28, 2003 9:27 PM
> > >>Subject: RE: [CHAT] Holiday Food
> > >>
> > >>
> > >>>Kitty, Bill's family (German heritage through and through) fixed
corned
> > >>beef
> > >>>and cabbage, rather than sauerkraut.  Is that more appetizing?  
> > >>>Personally
> > >>I
> > >>>only like the corned beef and can do without the sauerkraut or the
> boiled
> > >>>cabbage.  But, if it makes Bill happy...it's such an easy thing to do
> > >>>anyway, I will do it for him.  (I forgot to mention he bought a
> Christmas
> > >>>bouquet with pink roses and alstromeria and cedar boughs.  He's
always
> > >>doing
> > >>>something nice for me, so I don't have any problems doing things he
> likes
> > >>>too.)
> > >>>
> > >>>Kitty, is there a Rosens left in Indy?  All the Rosens in Indy that I
> > >>>remember have all been closed or are something else now.  Did they go
> out
> > >>of
> > >>>business?  They had great iclairs, too!
> > >>>
> > >>>Blessings,
> > >>>Bonnie (SW OH - zone 5) Missing some of my Hoosier roots.... :>)
> > >>>
> > >>>-----Original Message-----
> > >>>From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On
> > >>Behalf
> > >>>Of Kitty
> > >>>Sent: Saturday, December 27, 2003 3:10 PM
> > >>>To: gardenchat@hort.net
> > >>>Subject: Re: [CHAT] Holiday Food
> > >>>
> > >>>Around here I have heard of eating Corned Beef as a New Year's dish, 
> > >>>which
> > >>>would be fine by me except that since this is a very German area,
they
> > >>also
> > >>>insist on sauerkraut being served with it. Yuk and Peeeee--yewwwwwww.
> > >>Also,
> > >>>you can no longer get a garlic-cured corned beef brisket here.  They
> put 
> > >>>a
> > >>>few seeds and spices in a sealed packet rather than allow it to
> marinate.
> > >>>
> > >>>Kitty, who yearns for real rip-your-teeth-out Rosen's Rye Bread!
> > >>>
> > >>>
> > >>>----- Original Message -----
> > >>>From: <Aplfgcnys@aol.com>
> > >>>To: <gardenchat@hort.net>
> > >>>Sent: Saturday, December 27, 2003 2:37 PM
> > >>>Subject: Re: [CHAT] Holiday Food
> > >>>
> > >>>
> > >>>>In a message dated 12/26/2003 7:55:21 PM Eastern Standard Time,
> > >>>>Zemuly@aol.com writes:
> > >>>>
> > >>>>>Our New Year's good luck meal is black-eyed peas cooked with hog
> jowls
> > >>>>>(jawbones) for luck, collard greens with ham hocks (for money),
> potato
> > >>>>>salad, corn
> > >>>>>
> > >>>>
> > >>>>All that sounds great to me, but in our household the tale was that
> the
> > >>>more
> > >>>>black-eyed peas you ate on New Year's, the more money you would have
> in
> > >>>the
> > >>>>coming year.  Ergo, the only dish served was a large pot of b-e
peas.
> I
> > >>>still
> > >>>>make them every year - guess I don't eat enough, though.  Auralie
> > >>>>
> >
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> > >>---------------------------------------------------------------------
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> > >>
> > >>
> > >Island Jim
> > >Southwest Florida
> > >Zone 10
> > >
> > >---------------------------------------------------------------------
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> > >
> >
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