07/25/14 recipe -Taste USA

Liver with Bacon in Sour Cream Gravy

How to make Liver with Bacon in Sour Cream Gravy Recipe - We have available three kinds of liver: beef liver from mature animals; baby beef liver from animals up to 12 months old; and calves' liver from animals between one and three months in age. Any kind of liver can be used here, but I prefer calves' liver.

Makes 4 servings.

Ingredients:
8 bacon slices
1 large onion, sliced
1 pound calves' liver, thinly sliced
1 egg
1/2 cup milk
1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pint dairy sour cream (1 cup)

Method:
In a large heavy skillet, cook bacon over medium to low heat until crisp.

Remove bacon onto a warm serving platter. Add onion to skillet. Cook over low heat 10 minutes or until soft but not browned. Remove to platter with bacon. Drain liver and pat dry with paper towels.

In a shallow dish such as a pie pan, beat egg and milk together until blended. Mix flour, salt and pepper in another shallow dish. Dip liver pieces first in egg mixture, then into flour mixture.

Increase heat to medium-high. Add liver pieces. Brown quickly on both sides, about 5 minutes. Liver cooks quickly and is best when not overdone and dry.

Remove meat to platter with onions and bacon. Add sour cream to skillet; stir to scrape up brownings. Pour sauce over liver and serve immediately.

Crumbera Knepp

How to make Crumbera Knepp Recipe - These potato dumplings are boiled like noodles and served hot with Sauerbraten

Ingredients:
4 large potatoes, unpared
1/2 cup bread crumbs
l egg
2 tablespoons milk
1/2 teaspoon salt
1 tablespoon all-purpose flour

Method:
Place unpared potatoes in a medium-sized saucepan. Add water to cover.

Simmer about 25 minutes or until cooked. Let potatoes cool in their skins. Peel and put through a ricer.

In a large bowl, mix bread crumbs, egg and milk; stir in riced potatoes and salt. If batter is too stiff and crumbly, add another egg. Mold into balls the size of walnuts.

Dust with flour. Bring a large pot of water to a boil. Add 1 tablespoon salt for each quart of water.

Drop potato balls into boiling water. Cover and boil gently 10 minutes. Serve immediately.

Makes 8 servings.

Sauerbraten

How to make Sauerbraten Recipe - The Pennsylvania Dutch and their ancestors have traditionally been meat eaters. The early settlers, however, had to settle for rabbit, wild fowl and venison until their herds were established.

Ingredients:
4 pounds boneless, rolled beef chuck or round
Salt and pepper
3 cups white or cider vinegar
3 cups water
4 large onions, sliced
1 bay leaf
1 teaspoon whole black peppercorns
2 tablespoons sugar
10 whole cloves
All-purpose flour
2 tablespoons lard or vegetable oil
Crumbera Knepp, page 24
3 tablespoons all-purpose flour
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup raisins

Method:
Rub beef with salt and pepper. Place in a large, stainless, glass or plastic bowl (not aluminum). In a large saucepan, combine vinegar, water, onions, bay leaf, peppercorns, sugar and cloves.

Heat just to simmering; do not boil. Pour vinegar mixture over beef to partially cover. Cool, then cover and refrigerate 4 to 6 days, turning meat each day.

Remove meat from marinade, reserving marinade. Wipe meat dry. Rub meat with flour. Heat lard or oil in a heavy Dutch oven. Brown meat on all sides in hot fat. Pour vinegar mixture over beef. Taste and dilute with water if it seems too sour.

Reduce heat. Simmer, covered, 2 to 3 hours or until meat is tender and vinegar mixture cooked down. Prepare potato balls for Crumbera Knepp. Remove beef and keep warm. Strain liquid and return to Dutch oven.

In a cup, mix 3 tablespoons flour with a small amount of water to make a paste; whisk into liquid in Dutch oven. Bring to a boil and cook, whisking, until thickened. Add ginger, allspice and raisins. Cook potato balls for Crumbera Knepp. Moisten roast with gravy and serve remainder in a gravy boat.

Serve meat with hot dumplings. Makes 8 servings.

Iron Miners Pasties

How to make Iron Miners Pasties Recipe - Iron miners in Northern Minnesota and in the copper mines of the Upper Peninsula of Michigan carried pasties in their lunchpails everyday to the depths of the mines.

Ingredients:
Boiling-Water Pastry:
1 cup lard or shortening
1-1/4 cups boiling water
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour

Beef-Vegetable Filling:
4 medium-sized potatoes, cut into 1/2-inch dice
1 cup diced carrots (1/2-inch dice)
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound top round of beef, cut into 1/2-inch pieces

Apple Filling:
4 medium-sized apples, pared, cored, sliced into
12 wedges each
2 tablespoons sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Method:
To prepare Boiling-Water Pastry:
In a large bowl, mix lard or shortening with boiling water and salt; stir until fat is melted. Add enough flour to make a stiff dough.

Cover and refrigerate 1 hour or more. Divide into 8 parts. On a lightly floured board, roll out each part to make an oval, 11 inches long and 8 inches across. Preheat oven to 350F (175C). Line 2 baking sheets with parchment paper or grease baking sheets.

To prepare Beef-Vegetable Filling:
In a medium-sized bowl, combine ingredients.

To prepare Apple Filling:
In another medium-sized bowl, combine ingredients.

To fill and bake:
Put 1 cup meat mixture on center of each pastry oval, leaving enough space on 1 side for the length of the apple slices, and 2 to 2-1/2 inches of margin along both sides of filling.

Arrange 6 apple slices in a little pile on empty side of pastry oval, next to meat filling. Gently lift pastry edge up around meat and apple fillings. Pinch seam firmly lengthwise across top of pastry to make a seam about 1/2 inch wide and standing upright. Pinch with 2 fingers and thumb to make a pretty rope-like design. Repeat for each pasty.

Place a wooden pick on end of pasty to mark apple end of filling. Arrange pasties on prepared baking sheets. Bake 1 hour or until golden. Serve hot, cooled to room temperature, or refrigerate, or freeze. Heat in a 300F (150C) oven before serving. Pasties are usually served with a pat of butter on top. Makes 8 pasties.