3-4 lb corned beef roast
Rye pumpernickel swirl bread
Thousand Island dressing
Swiss Cheese slices
Sauerkraut (optional)
1 stick of butter
Place corned beef with juices & spices in crock pot with ½ cup of water. Cook on high for 4 hours or until cooked through & tender.
Slice corned beef in thin slices about ¼ in thick.
On one slice of bread place 1 slice of cheese, beef, sauerkraut, dressing, more cheese & top with second piece of bread. Butter both sides of sandwich & grill until browned & crisp. Serve hot with your choice of side. Make 10 or more sandwiches depending on how much beef you pile on each one.
Warm German Potato Salad brought by Jen Tecson
10 small to medium red potatoes, skin on (1 to 1.25 lbs.)
5 slices of bacon
1 medium red onion, chopped
1 Tablespoon all-purpose flour
1 Tablespoon granulated sugar
1-½ teaspoons salt, divided use
½ teaspoon freshly cracked black pepper
½ teaspoon dried parsley
or ½ c fresh
1 Tablespoon whole grain mustard
1/3 cup champagne vinegar
2/3 cup water
Directions
In a large pot combine the whole potatoes, enough water to cover them by two inches and a teaspoon of salt. Bring the potatoes to a simmer and allow them to cook until they give when pierced with a knife. Drain the potatoes into a colander and let them sit until you are ready to use them.
In a skillet, cook the bacon until it is crisp. Remove the bacon to a paper towel and leave the drippings in the skillet. Saute the onions in the bacon grease until they are tender. Add the flour and stir it completely into the onions. Add the sugar, remaining salt, pepper, parsley and whole grain mustard. Stir to combine. Finally, add the vinegar and water. Stir thoroughly and allow the “gravy” to bubble and cook for two minutes until it is thickened.
Meanwhile, chop the bacon into bite size pieces (I like it chunky) and slice the potatoes into rounds.
Add the potatoes and bacon to the gravy and gently stir the mixture until all of the potatoes are coated. Warm it over a low flame for a few more minutes if you are going to serve it hot. You may serve it immediately, allow it to cool to room temperature, or store it covered in the refrigerator until you are ready to serve it cold.
Notes: You may substitute either white wine vinegar or white distilled vinegar for the champagne vinegar. Also, feel free to double the “wet” (except the onions) part of the recipe if you like a saucier potato salad. Or, you may simply sprinkle a little more vinegar on the finished dish at the end, when you are tweaking the seasonings.
No bacon version
Used ¼ c. oil to cook the onions, and follow with directions above.
Riskrem (Rice Cream) also known as Norwegian ice cream Brought by Deborah Robb
3/4C rice
1t salt
4C milk
1/2C sugar
1/2t almond extract
1 pt. heavy cream, whipped and sweetened to taste
1/2C almonds, chopped
1 almond, whole
Cook rice and salt in milk in double boiler until rice is soft and mixture is thick, about 1-1/2 hours. Add sugar and almond extract. Chill. Add chopped almonds and 1 whole one. Stir in whipped cream. Serve with red fruit sauce.
*This is a Norwegian Christmas dessert. The person that gets the whole almond receives a special present. It would usually be a marzipan pig which represents good luck.
Red sauce recipe
1 pt. raspberries (I think the containers at the commissary are a little less)
1/4C sugar
1/8C OJ
1C water
2T cornstarch
Add the first 3 ingredients to a saucepan. Combine the water and cornstarch and add to the pan. Bring contents to a boil. Simmer for 5 minutes. Puree the sauce in a blender. If you don't want the seeds in the sauce, you can pour it through a fine mesh strainer. Can be used warm or cold.
This is good with chocolate cake, cheesecake, riskrem, stirred into plain yogurt, etc
Cheese & Broccoli Quiche brought by Michelle Henderson
from- The America's test Kitechen Family Baking Book
1 9 inch pie crust (use your favorite recipe or a premade one)
Filling:
5 Large eggs
2 cups half & half
1 Tbsp minced fresh chives
¼ tsp salt
¼ tsp pepper
1 cup shredded cheddar cheese
4 cups cooked bite sized broccoli florets
Preheat oven to 375
Place foil on top of crust & fill with dry beans to weigh down Bake until crust is brown & cooked through 10-20 min.
Lower the oven temp to 350 & prepare filling (Do Not cool crust before filling)
Wisk eggs, cream, chives, salt & pepper together in large bowl. Stir in cheese until well combined.
Place the cooked pie crust on a cookie sheet & sprinkle with cooked broccoli then pour egg mix on top. (you may have extra egg mixture)
Bake about 40-50 minutes or until the top is lightly browned & the center is set but soft. A knife inserted in the center should come out clean. Let it cool for at least 1 hour before serving.
Coquito Puerto Rican Eggnog brought by Kelly Hedges
1 14 oz can cream de coconut
6 egg yokes
3 cans evaporated milk
2 cans condensed milk
1tsp vanilla
1cup water
1 to 2 cinnamon sticks
1 250 ml bottle of choice rum
½ tsp sprinkle cinnamon
Bring water to a boil with the cinnamon sticks (strain water to add to mix.) Stir constantly mixing one ingredient at a time. When mixing stir till blended well. Use strainer when putting in container & be sure to leave room at the top of container for fermenting. Chill for at least 2 hours before serving. This is a family sized batch.
Note- Kelly found she did not need the entire bottle of rum so add for the strength you would like.
German Apple Strudel brought by Patty Foster
Ingredients :
1 ½ cup apple juice
2 Tbsp cornstarch
1 ½ lb peeled apples sliced
½ cup raisins
3 Tbsp sugar
1 tsp cinnamon
1/3 cup melted butter
3 Tbsp bread crumbs
4 sheets Phylo pastry sheets
Confectioner sugar
Vanilla ice cream
Preheat oven line baking sheet with parchment paper. In a small bowl combine ¼ cup apple juice with cornstarch, mix until smooth. Over medium heat cook apples with remaining 1 cup apple juice, raisins, sugar, & cinnamon until apples are tender, about 8 minutes. Stir cornstarch mixtures & add it the apple mixture & stir until smooth & lump free. Simmer for 1 more minute, stirring constantly. Remove from heat & cool. Lay out 1 Phylo sheet on lightly floured surface & brush with melted butter & sprinkle with 1 Tbsp bread crumbs. Repeat 2 more layers & top with the 4th sheet. Spread cooled apple mix on top & evenly leaving ½ inch clean edge on all sides & roll into a log folding edges under. Place on baking sheet with seam down. Bake 15-18 minutes or until golden brown. Cool, sprinkle with powdered sugar & slice serve with ice cream.
Note- Patty felt it tended to fall apart with only 4 layers of phylo dough. She ended up wrapping it in a couple extra layers & it turned out tasty. Keep some extra dough handy in case you have the same problem.
