Sour Cream Drops

The first time I made this they shortly disapeared. They are delicious and easy to make.


Ingredients:
1/4 cup shortening
3/4 cups sugar
1 egg
1/2 cup sour cream
1/2 tsp. vanilla extract
1 1/3 cups all purpuse flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt


Burnt Sugar Frosting:
2 T Butter or margarine
1/2 cup confectioners' sugar
1/4 tsp vanilla extract
3 to 4 tsp hot water

1. In a mixing bowl, cream shortening, sugar, and egg. Add sour cream and vanilla.
2. Combine dry ingredients; add to the creamed mixture. Chill for at least one hour.
3. Drop by tablespoonfuls 2 in. appartonto greased baking sheets.
4. Bake at 425 F for 7-8 minutes or until lightly browned. Remove to wire rack to cool.

For Frosting:

• melt butter in a small saucepan until golden brown
• stir in the sugar, vanilla and enough water to achieve a spreading consistency. Frost cooled cookies.

Yield: about 2 & 1/2 dozen.

Mexican Beef and Bean Stew

This recipe is one of my favorites. We had no left overs, wich rarely hapens in our family.


Ingredients:
1 1/2 pounds beef for stew, cut into 1-inch cubes.
2 T all purpose flour
1 T vegetable oil
1 cup coarsely chopped onions
1 can pinto beans
1 can whole kernel corn, drained
1 can Campbell's Condensed Beef Consomme
1 cup chunky Salsa
2 T chilli powder
1 tsp. ground cumin
1/4 tsp. garlic powder or 2 cloves garlic, minced

1. Coat beef with flour. Heat oil in skillet. Add beef and cook until browned.
2. Place beef, onion, beans, corn, consomme, salsa, chilli powder, cumin and garlic in the Crock Pot
3. Cover and cook on low for 8-10 hours or on High for 4-5 hours until done.

Serves:6

Scalloped Potatoes and Ham

This recipe turned out pretty good. My kids loved it too and aprove of it.


Ingredients:
6 large russet potatoes
1 ham steak (about 1 1/2 pound), cut into cubes
1 can (10.3/4oz) condensed cream of mushroom soup
1 soup can water
1 cup sredded Cheddar Cheese
Grill seasoning, to taste

1. Layer potatoes and ham in Crock Pot slow cooker.
2. Combine soup, water, cheese, and seasoning in a large mixing bowl. Pour mixture over potatoes and ham.
3. Cover and cook on high 3 1/2 hours until potatoes are fork tender. Turn crock pot slow cooker to low and continue cooking 1 hour

Hungarian Fried Potatoes

This is another recipe that transported me to my childhood. My father used to make the best fried potatoes ever and I remember eating them often. It is so easy and fast to make. My daughter even told me that I should make it more often because she likes it. It is good with pickles or sauerkraut.

Ingredients:

• 1 onion, finelly chopped
• 2 T rendered bacon fat (or oil)
• 4 medium potatoes, sliced or diced
• 2 tsp. paprika
• salt to taste
• 1/2 cup water
• dash of pepper
• 1 cup or more Kielbasa (optional)

In a large frying pan, brown onion in the bacon fat. Add kielbasa, potatoes, 1 tsp of paprika, and salt. Cover tightly; cook over medium heat for 10 minutes, stirring occasionally. Reduce heat, add water. pepper, and remaining paprika. Cover and cook for 10 minutes longer or until potaoes are tender. Serves 4

Animal cracker roulade: Keksz Szalami, Salam de Biscuiti.

 

 

I have to brag about this recipe: it has taken me back to my childhood. I have found this hungarian recipe and I tried it out. I converted the ingredients and I also put my own twist to it. I also copied the picture; I just don't seem to be very good with the camera lately. Did I say that I LOVE This Recipe!!!! Enough said, :D

 

 

Ingredients:

• 1 pound animal crackers
• 10 oz water or milk
• 1 cup sugar
• 1/4 cup cocoa
• 1- 1/4  cup butter
• 1/2 cup nuts (or a bit more)
• 1/2 cup turkish delight (or a bit more
• Rum extract (you can find it at European stores; Rum Aroma)
• (you could also put raisins instead of the turkish delight, I never made it woth raisins, but others have)

Mix togerhter the milk, sugar, and cocoa; bring it to boil. Add the butter and boil till the butter is melted. Add the crackers, the nuts, the turkish delight, and the rum extract. The nuts and the turkish delight are optional, but I don't think they taste as good without it.
Roll it into 2 roulades and place them, one at a time, on a clear plastic wrap. Roll them up tightly. Refrigarate for at least one hour.

 

And this is the original recipe in Hungarian; I want to keep it for future reference. I modified it a little bit to make it just as I remember it growing up. :D

 

 

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Hozzávalók: 50 dkg háztartási keksz tördelve (fele porrá törve, fele darabosra törve), 3 dl víz vagy tej, 20 cukor, 4 dkg kakaó, 25 dkg margarin (vagy vaj), 10 dkg mazsola vagy dió, rumaroma ízlés szerint

Elkészítése: A tejet a cukorral és a kakaóval elkavarjuk és felforraljuk, hozzáadjuk a margarint és felolvasztjuk. Végül hozzákavarjuk a kekszet és a mazsolát. Egy fóliát kiterítünk és a masszából kis rúdnyi (két rúd lesz ebből a masszából) formát alakítunk és szorosan feltekerjük. Néhány órára hideg helyre rakjuk, majd tálaláskor szépen szeleteljük.