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Archive for the ‘Appetizers & Snacks’ Category

postheadericon Zweibelkuchen ( Pa. Dutch Onion Pie)

Zweibelkuchen translates to “onion cake”/”tart” in German, but it’s also known in Pa. Dutch kitchens as “Onion Pie”.  Zwiebelkuchen is related to the Black Forest region of Germany. It is tradition that it is prepared at the beginning of fall, after the bountiful summer crop of onions come in and is usually served as a lunch dish.  This traditional German dish ranges in size and shape depending on the cook (and, in Germany, the area in which it is served); some are flat and cut into squares with a thinner layer of the topping (like this version), others are thicker and deeper and often made in a spring-form pan. No matter the size, shape, or depth,  the rich and buttery caramelized onions and savory bacon filling is consistent.  The German immigrants who became known as “Pennsylvania Dutch (“Deutsch” in German) enjoyed this dish in the motherland and re-created it in their new homes in America.  Zweibelkuchen is at its best when served lukewarm. Use good quality bacon if you can get it to make zweibelkuchen.

Zwiebelkuchen (Pa. Dutch Onion Pie)

Zwiebelkuchen (Pa. Dutch Onion Pie)

Zweibelkuchen (Pa Dutch /German Onion Pie)

Ingredients

    DOUGH:
  • 1 cup milk, lukewarm (110F degrees)
  • 1 package instant dry yeast (2 and 1/4 tsp)
  • 3 cups all-purpose flour, (375g)
  • 1 tsp sugar
  • 1/2 tsp salt
  • 6 Tbsp vegetable oil
    ONION TOPPING:
  • 2 1/4 lbs yellow onions, finely diced
  • 5 slices good quality thick cut bacon, finely diced
  • 3/4 cup full fat sour cream
  • 2 large eggs
  • 1 tsp salt
  • 1 tsp caraway seeds

Instructions

  1. Pour the lukewarm milk into the bowl of a stand mixer fitted with the dough hook attachment.
  2. Dissolve the yeast in the milk. Cover with plastic wrap and allow to stand 5 to 10 minutes until foamy.
  3. Turn mixer on low and add the flour, sugar, vegetable oil, and salt and knead until a soft dough forms (about 5 minutes).
  4. Transfer the dough to a lightly floured surface and knead with your hands for one more minute adding as little flour as necessary to keep it from being too sticky to work.
  5. Place the dough in a lightly greased bowl, cover and let the dough rest in a warm place 45 minutes or until approximately doubled in size.
  6. Meanwhile, in a frying pan, fry the diced bacon until crispy.
  7. Add the diced onions to it, reduce heat to medium-low and allow the the onions to slowly cook to golden brown and carmelized, about 15 to 20 minutes. Remove from heat and allow the mixture to cool slightly.
  8. In a mixing bowl, combine sour cream, eggs, salt and caraway seeds. Add the cooled onion mixture to it and combine well.
  9. Grease a 18 x 13-inch (known as a "half-sheet") baking sheet or line it with parchment paper.
  10. Flour hands lightly and spread the dough evenly pinching up a slight rim at the edges of the dough to hold the topping.
  11. Spread the onion mixture on top of it and sprinkle lightly with some additional caraway seeds is desired.
  12. Preheat the oven to 390F (200C) and allow the pie to rise a second time while the oven is heating.
  13. Bake on middle rack of oven 25-30 minutes until top is light brown.
  14. Let cool for a few minutes before serving. Best served lukewarm.
http://www.acoalcrackerinthekitchen.com/2019/05/12/zweibelkuchen/

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postheadericon Fried Chicken Livers

When I was a kid growing up in Schuylkill County in the Anthracite Coal Region, one of the rituals my family participated in was a weekly (or almost weekly) visit to a farmers’ market/”auction” to pick up fresh produce, baked goods, flea market finds and other items the household needed for daily life (like vacuum parts for the ancient Hoover or to drop off the “touch lamp” for repair…)  There are two markets that have been staples for generations in the area I grew up in, Renninger’s Market in Schuylkill Haven, Pa. and Hometown Farmers’ Market , Hometown, Pa.  Because my Dad, who owned a tractor-trailer and hauled coal to NYC and Philly, was on the road during the week, our “day out” was a trip to Renninger’s on Sunday afternoon.

Pop would circle and circle the dirt portion of the parking lot, kicking up a cloud of dust behind the Buick, looking for a convenient (translates into “close to an entrance door”) parking space to make shopping easier. Standard operating procedure was to buy “X” amount of goods and then Mom or Dad took the haul back to the car to drop the items off so we did not have to carry all the purchases around the entire market, juggling donuts or tomatoes while jostling our way through the crowd.

Sunday always yielded a major haul of lovely produce in season, and if you played your cards right and shopped close to closing time, the farmers often marked the stuff waaaay down so they did not have to haul it back to the farm or dispose of it. Our purchases varied slightly from week to week, but there was one thing I got almost every Sunday we were at Renninger’s – fried chicken livers! A stand at the market sold, among other things, fried chicken livers — and I LOVED them (Pop loved gizzards and hearts). Crispy and golden brown, different in flavor than beef liver, I ate them dipped in a tangy, yet smooth horseradish sauce the stand provided. They were addicting.

After Mom and Pop passed away in the late 80s, I found myself going to the market less, but I always got some fried chicken livers any time I visited. When I moved away from the Coal Region for awhile, I longed for the fried livers and realized I could make them myself. They are a very budget friendly dish, cook quickly, and bring back very fond memories for me of Sunday afternoons spent with my beloved parents.

Most supermarkets and butchers sell fresh chicken livers relatively cheaply. If you can only get them frozen, make sure to thaw them completely in the refrigerator before cooking. To clean and prep the livers for cooking, remove the fatty-looking string that connects the small and large lobes of a complete liver and trim any visible pieces of white connective tissue.  You might also want to trim any green discoloration, which results from (harmless) contact with bile during processing.  You do not need to try to remove every thread crossing through the piece. The goal is to obtain a solid medallion. You will end up with oyster-shaped pieces from half an inch to two inches long.

Chicken livers are high in water content, so when frying in hot oil, they will “pop”; a long-handled spatula or spoon and spatter screen should always be used. The spattering will not last long and will completely subside when the livers are done. As at all times in the kitchen, take your time, pay attention and use common sense!

Fried Chicken Livers

Fried Chicken Livers

Ingredients

  • Canola oil or shortening for frying
  • 1 pound chicken livers, trimmed
  • 1 cup buttermilk OR evaporated milk (NOT sweetened condensed milk)
  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon black pepper
  • 1 teaspoon seasoning salt
  • OR
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • Optional - pinch cayenne

Instructions

  1. Clean the livers, rinse in cold water, drain.
  2. Use a deep fryer OR pour oil into a large frying pan to a depth of 2 inches; heat over medium-high heat until a deep-fry thermometer registers 375F degrees.
  3. Soak livers in buttermilk/evaporated milk for 5 minutes.
  4. Combine flour, baking powder, pepper, seasoning salt (or garlic powder, and salt) or in a small dish.
  5. Drain livers; dredge each liver in flour mixture, shaking off excess flour; transfer to a plate.
  6. Fry livers in batches until golden brown, 3-4 minutes, covering pan with a splatter screen.
  7. Transfer cooked livers to a paper towel-lined plate.
  8. Serve with hot sauce, cream gravy or dipping sauce of your choice, if desired.
http://www.acoalcrackerinthekitchen.com/2019/05/08/fried-chicken-livers/

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postheadericon Easter Resurrection Rolls or Disappearing Marshmallow Rolls

Super easy to make from only 5 ingredients and absolutely yummy, many families make these rolls at Easter to “tell” the story of the resurrection of Jesus.  Resurrection rolls (aka “Empty Tomb Rolls”, “Disappearing Marshmallow Rolls”) are dough with marshmallows wrapped inside, which become hollow as they bake and the marshmallow melts representing the empty tomb of Jesus on Easter morning.  You don’t have to have a particular religious affiliation, or any affiliation at all, to enjoy these rolls. They are a real treat for all and a great family baking activity, kids love making them, and kids of all ages adore eating them; how can you not like a soft billowy roll with a melt-y caramel, sticky sweet interior?  They should be served warm from the oven.

Each ingredient in Resurrection Rolls represents a part of the resurrection story.

  • The white marshmallow represents Jesus’ body .
  • The butter and cinnamon sugar mixture represent the oils and spices used to prepare Jesus’ body for burial according to the Jewish customs of the time.
  • The dough represents burial cloths.
  • The oven represent the tightly sealed and guarded tomb.
  • Time in the oven represents the three days Jesus was in the tomb.
  • The hollow space inside the baked roll upon opening represents that Jesus’  body was no longer in the tomb when the women came to see him on Sunday.

Easter Resurrection Rolls

Easter Resurrection Rolls

Resurrection Rolls / Disappearing Marshmallow Rolls

Ingredients

  • 16 large marshmallows
  • 1/2 cup salted butter, melted
  • 1/4 cup white sugar
  • 2 tablespoons cinnamon
  • 2 (8-oz.) cans refrigerated crescent roll dough

Instructions

  1. Combine sugar and cinnamon in a small bowl.
  2. Unroll crescent roll dough, and separate each roll along perforations.
  3. Roll marshmallows in melted butter, and then in cinnamon-sugar mixture.
  4. Place one coated marshmallow in the middle of an unrolled crescent dough segment, and roll the marshmallow up in the dough taking care to completely encase the marshmallow by stretching, folding and pinching the dough around it.
  5. Place rolls on a parchment lined cookie sheet , and bake at 350˚ for about 10 - 12 minutes or until golden brown.
  6. If desired, immediately after removing rolls from the oven, brush with remaining melted butter and then sprinkle with remaining cinnamon-sugar mixture.
  7. Serve warm.
http://www.acoalcrackerinthekitchen.com/2019/04/02/easter-resurrection-rolls-or-disappearing-marshmallow-rolls/

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postheadericon Potato Pampushki – Cheese Stuffed Potato Cakes

Pampushki are starchy bites usually served with soup, such as borscht.  Much of the time, pampushki are yeast rolls, usually drizzled with butter and garlic. Pampushki (singular – pampushka) is common in Russia, Ukraine, and other parts in Eastern Europe. These pampushki are made with potatoes, stuffed with cheese, and pan fried until cooked and crispy…need I say more?! Think of them as stuffed potato pancakes.

What sets these pampushki apart from generic potato pancakes is that they are made with both mashed potatoes and shredded raw potatoes.  Creamy, crunchy, and fried to golden, brown, and delicious, they contain a luscious cheesy filling made from farmer’s cheese, Parmesan and chives. You can use shredded mozzerella cheese or the cheese of your choice and add to or change up the filling to suit your taste; caramelized onions, bacon,or chopped mushrooms, etc. Potato pampushki can be served as a main course, side dish, appetizer, or snack. Make them half the size as directed to use as appetizers.

Potato Pampushki

Potato Pampushki

Potato Pampushki

Ingredients

  • 2 and 1/2 cups mashed potatoes (Yukon Gold preferred because of medium starch content)
  • 1 and 1/2 pounds raw potatoes, peeled (Yukon Gold)
  • 1/2 cup farmer's cheese or ricotta
  • 1/8 cup grated parmesan cheese, mozzarella, or cheese of your choice
  • 1 Tablespoons fresh chives, minced OR
  • 1 teaspoon dried chives or to taste
  • 2 to 4 Tablespoons heavy cream (as needed)
  • salt, pepper as needed
  • Oil as needed for pan frying

Instructions

  1. Cook potatoes until tender, mash fairly smooth. Measure out 2 and 1/2 cups. Set aside.
  2. Peel and grate the 1 and 1/2 pounds of raw potatoes on the large grate side of a box grater.
  3. Spread the grated potatoes onto a clean kitchen towel or cheesecloth and squeeze out all moisture you can.
  4. In a large bowl, combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Set aside.
  5. OPTIONAL: You can also add caramelized onions to the potato mixture for added flavor. Set aside.
  6. In another bowl, combine the farmer's cheese OR cheese of your choice, the parmesan cheese, the chives, and 2 Tablespoons heavy cream. Add additional cream as needed to bring the mixture together into a thick paste.
    Assembly
  1. Take about a ¼ cup of potato mixture and form into a flat patty in your palm.
  2. Place about a tablespoon of the cheese filling into the center of the patty.
  3. Fold the potato mixture over the cheese filling, pinching it shut completely enclosing the cheese filling in the potato mixture. Add more potato mix to the top if needed to completely seal the filling inside.
  4. Slightly flatten the patty and shape it into an oval shape. Repeat with remaining potato and cheese mixture.
  5. In a nonstick skillet,add enough oil to cover bottom about 1/4 inch, heat to medium.
  6. Once oil is hot, add the pampushki. Cook the potato pampushki about 5 to 7 minutes per side, until golden brown.
  7. Drain the potato pampushki on paper towels.
http://www.acoalcrackerinthekitchen.com/2019/03/29/potato-pampushki-cheese-stuffed-potato-cakes/

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postheadericon Pagach (aka “Pierogi Pizza”)

Pagach is made of mashed potatoes and dough (sometimes with cabbage or sauerkraut instead of potatoes).  It originated as a Lenten dish in Slavic regions. It is popular in Northeastern Pennsylvania (the “Coal Region) and Southwestern Pennsylvania, areas shaped by the large population of Catholic immigrants from Eastern European countries. Pagach can be served as a side or as a main meal. Many times it is made as Friday night supper since it contains no meat. Pagach can be rolled out round or in a rectangle.

The potatoes or cabbage filling will often include butter, onions, cheese, and seasoning. Think of it as if a pierogi and a pizza fell in love and had an offspring! Although, traditionally, the filling is encased in the dough, in many restaurants in Northeast and Southwest Pennsylvania, it is constructed as a typical “pizza” — the fillings placed on top of the rolled out dough then baked, hence the name  “pierogie pizza”.  Pagach is delicious while it’s still warm, but can also be eaten the next day. You could use it as a side dish, a snack, or as a meal on its own.

This recipe is for the traditional construction of the filled and flattened pagach and includes three fillings: potato, cabbage, and sauerkraut.

Pagach (“Pierogi Pizza”)

Pagach (“Pierogi Pizza”)

Pagach

Ingredients

    Dough
  • 3/4 cup scalded milk
  • 1 teaspoon salt
  • 4 Tbsp. sugar
  • 3 Tbsp. shortening
  • 3 cups all-purpose flour
  • 1 egg, beaten
  • 1 -1/4 ounce packet dry yeast (2-1/4 teaspoons)
  • 1/4 cup lukewarm water (105 F)
    Fillings
    Cabbage:
  • 1 medium head cabbage, chopped fine
  • Butter
  • Saute cabbage in butter until soft.
    Potato:
  • 3 medium potatoes, mashed with no added liquid
  • Chopped chives
  • 1 egg, beaten
  • Combine potatoes, chives, and egg
  • OPTIONAL: add shredded cheddar cheese to taste if desired
    Sauerkraut:
  • 1/2 pound sauerkraut, drained
  • Butter
  • Fry sauerkraut slowly in butter about 5 minutes.

Instructions

  1. Make filling of your choice, cool.
  2. In large bowl, pour milk over salt, sugar, and shortening. Cool to lukewarm.
  3. Dissolve yeast in lukewarm water.
  4. Add egg to lukewarm milk mixture.
  5. Add yeast/water mixture.
  6. Add about half the flour. Beat well.
  7. Add remainder of flour. Beat well.
  8. Turn out onto floured board and knead about 5 minutes.
  9. Place in greased bowl and let rise until doubled in bulk - 1-1/2 to 2 hours approx.
  10. Divide dough into 2 portions.
  11. Flatten/roll out one piece to about 2-inch thickness.
  12. Place desired filling in center.
  13. Draw up outside edges of dough to encase filling and pinch together to cover filling. The end result should look similar to a coin purse.
  14. Roll this "pouch" out gently to about 3/4 inch thick. Filling should remain inside dough. Think of a disk with the filling completely contained inside. Follow the same method for remaining half of the dough.
  15. Place each disk on a greased cookie sheet.
  16. Let rise about 1-½ hours.
  17. Bake at 375 F degrees about 20 to 30 minutes.
  18. When done, serve warm slathered with butter or sour cream. May also be brushed with heavy cream and sprinkled with sugar.
http://www.acoalcrackerinthekitchen.com/2019/03/26/pagach-aka-pierogi-pizza/

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postheadericon Easy Homemade Farmer’s Cheese

Farmer’s cheese is a fresh or un-aged cheese. It is also known as dry curd cheese or peasant cheese. This type of cheese is used in countless Eastern European cuisine recipes. It is also a part of Pa. Dutch (German) cuisine, often served as crumbles which resemble cottage cheese. Farmer’s cheese goes by many names in different languages: twaróg in Polish, surutka in Croatian and Serbian, tvaroh in Czech and Slovak, túró in Hungarian, varškės in Lithuanian, lapte covăsit in Romanian, tvorog in Russian, skuta in Slovenian, and syr in Ukrainian.

You can make farmer’s cheese easily at home with basic ingredients.. And you do not need a cheese press (unless you inherited one from your grandma … if you did, now is the time to dig it out of the “what am i ever gonna do with THIS thing” box!)

The whey or liquid by-product of the cheese making process is excellent to use when making bread; use the whey in place of water or milk. It can also be used as a soup base. Some people have even been known to drink it! As previously mentioned, it can be left crumbly or formed into a solid piece.  Some people slice it and fry it or eat it on bread with honey, some use the crumbles as a spread or in pierogi filling, add it to scrambled eggs as they’re cooking, or make it into a filling for blintzes. There are many uses, and you can add herbs like dill or chives, mix in basil and diced sun-dried tomatoes if desired.

Easy Homemade Farmer’s Cheese

Easy Homemade Farmer’s Cheese

Homemade Farmers Cheese

Ingredients

  • 2 quarts milk (whole; use pasteurized, instead of ultra-pasteurized, if available)
  • 2 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 1/2 teaspoons salt
  • OPTIONAL: caraway seeds
  • OPTIONAL: herbs, additions of your choice
  • Cheesecloth or muslin
  • Butcher's or kitchen twine
  • Cooking Thermometer

Instructions

  1. In a heavy-bottomed pot, over low heat, slowly heat the milk up, stirring often, until it is just about to simmer (about 180 F).
  2. Stir in the buttermilk, and then the vinegar, and turn off the heat.
  3. Very slowly stir until you see the milk separating into curds (the solids) and whey (the liquid). Leave undisturbed for 10 minutes.
  4. If using caraway seeds, stir them in now.
  5. Line a large strainer with 3 layers of cheesecloth and place over a stockpot to catch the whey.
  6. After the 10 minutes are up, ladle the curds into the cheesecloth and allow the whey to drain for 10 minutes.
  7. Gather up the edges of the cheesecloth and tie a string around the top to form bundle. Tie the string to a wooden spoon/dowel/kitchen sink faucet and hang the cheese curds over the stockpot and continue draining for 30 minutes.
    To use as loose curds
  1. After draining, remove the cheese from the cloth, and transfer into a container. Stir in the salt and refrigerate. Cheese can be used for up to 5 days. Use as a spread, or as you would use cream cheese, or cottage cheese.
  2. Store it in a nonmetallic container, cover, and refrigerate.
    To Form Into a Solid Disk
  1. Once most of the liquid has dripped out, give a last good wring, tie the bag securely, place it between two clean cutting boards and put a heavy weight on top of it to squeeze out the rest of the liquid.
  2. Press the cheese somewhere it can be undisturbed for 8-10 hours or overnight to set. The longer you press the cheese, the drier it will be.
  3. Gently remove the cheesecloth, place the cheese on a plate, lightly salt it on all sides to taste, and put it on a rack to let it dry a little so a thin rind forms.
  4. Store it in a nonmetallic container, cover, and refrigerate.
  5. .
http://www.acoalcrackerinthekitchen.com/2019/03/19/easy-homemade-farmers-cheese/

 

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postheadericon Stove Rags or Lokshe

Made from mashed potatoes and flour, these are kind of like Slovak/Polish tortillas. You can make them with day old mashed potatoes or cook some potatoes, make them into your regular mashed potatoes and use them that way. They are thin pancakes made out of potato dough that are baked on a hot plate or an ungreased frying pan but “back in the day” they were often cooked right on the surface of the hot coal stove.

Stove Rags or Lokshe

Stove Rags or Lokshe

Stove Rags

Ingredients

  • 1 cup cold mashed potatoes( use left-over mashed potatoes or mash hot boiled potatoes. Add milk/cream ,butter, salt as you normally would.
  • Add 2 tbsp. sugar (optional) & cool if necessary.
  • 1 cup flour
  • 1/4 tsp salt

Instructions

  1. Mix all ingredients together and shape dough into balls a little larger than a walnut. Roll out dough into circles on a floured board until thin.
  2. Brown each in a dry skillet on medium high (cast iron works well), then turn over and brown on other side.
  3. Put on plate, brush with melted butter, stack on a pile until done.
  4. Roll up and enjoy. Jelly can be used, too.
http://www.acoalcrackerinthekitchen.com/2019/01/14/stove-rags-or-lokshe/

 

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postheadericon Crab Spread Appetizer

When it comes to “quick and easy”, I am all for it! This appetizer is a family and crowd pleaser, simple to put together, and great to use as a last minute snack or to take to a pot-luck. For decades, during the hectic holiday season, I always kept the ingredients for this luscious spread in my fridge and pantry.  More than once it as been a sanity saver when unexpected visitors arrive. The original recipe in my files calls for using some commercially prepared chili sauce, but I much prefer using my own made cocktail sauce or a good quality commercially prepared cocktail sauce of your choice. I have also used commercially prepared chili sauce and added a dab of grated horseradish to it before spreading.  I just happen to like the added kick of horseradish in this spread. The choice is yours! I serve this with a buttery cracker like Keebler Club crackers or Ritz.

Layered Crab Spread

Layered Crab Spread

Layered Crab Spread

Ingredients

  • 12 ounces cream cheese, softened
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • 1 small onion, grated
  • dash of garlic salt
  • 1- 12 ounce bottle commercially prepared Cocktail or Chili sauce
  • 6 ounce can crab meat
  • parsley

Instructions

  1. In a medium bowl, blend by hand softened cream cheese, Worcestershire sauce, mayonnaise, lemon juice, grated onion, and garlic salt until well mixed and smooth.
  2. Spread this mixture on a shallow decorative/serving plate (about 9 or 10 inches in diameter).
  3. Pour the bottle of cocktail or chili sauce evenly over the top of the cream cheese mixture.
  4. Drain the crab meat, then sprinkle it evenly over the top of the cocktail/chili sauce layer.
  5. Sprinkle the crab layer lightly with dried or chopped fresh parsley.
  6. Chill well before serving.
  7. Serve with crackers.
http://www.acoalcrackerinthekitchen.com/2018/12/19/crab-spread-appetizer/

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postheadericon Pickled Beef Tongue

Beef tongue has been prepared and eaten in different regions of the world since ancient times. Beef tongue is found in many cuisines that make up the Coal Region including Eastern European, German and Pennsylvania Dutch, English, Italian, and Mexican to name a few.  In Russian cuisine the cooked beef tongue is sliced and served cold for “zakuska” (a starter) by itself or as a part of assorted cold meats platter. Tongue can be roasted, boiled, barbecued, smoked, or pickled. Although it might seem intimidating, cooking beef tongue is quite simple to do. It is tender and delicious and can be served on a sandwich, with mustard and/or horseradish sauce. Some pickled beef tongue recipes call for “pink salt” aka potassium nitrate in the brine which helps the meat retain its pink color (think corned beef or salamis), but this one does  not.  Some cooks prepare it by doing nothing more than cooking the tongue in salted water, cleaning it, slicing it, pouring pure vinegar over it in a jar and allowing it to marinate.

Pickled Beef Tongue

Pickled Beef Tongue

Pickled Beef Tongue

Ingredients

  • 1 - 3 to 4 pound beef tongue
  • 2 cups white vinegar
  • 1/4 cup sugar
  • 1 tsp salt or to taste
  • 1 Tablespoon pickling spice
  • 1 carrot
  • 1 rib celery
  • 1 small peeled onion

Instructions

  1. In large pot, cover tongue with cold water, add salt, carrot, onion, celery; cover and simmer until tender (a couple of hours).
  2. Drain and reserve 2 cups broth.
  3. Cool tongue until able to handle, then peel off thick covering.
  4. Combine reserved broth with the vinegar, sugar, and pickling spices. Add salt to taste.
  5. Place tongue in non-reactive bowl or jar. Cover with vinegar mixture.
  6. Cover, chill for 48 hours. Remove from vinegar mixture, slice across the grain and serve.
http://www.acoalcrackerinthekitchen.com/2018/12/17/pickled-beef-tongue/

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postheadericon Mom’s Waldorf Salad

Waldorf salad is a fruit and nut salad generally made of fresh apples, celery, grapes and walnuts, dressed in mayonnaise. The name comes from the fact that the Waldorf salad was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896 at the Waldorf-Astoria hotel in New York City. The original recipe was just fruit, celery, and mayonnaise. It did not contain nuts, which had been added by the time the recipe appeared in The Rector Cook Book in 1928. The other thing it did not, and usually does not, include is miniature marshmallows, but my Mom, faced with trying to get a fussy kid (who might that be?…) to eat fruit and vegetables got creative and always added the marshmallows.  For decades, I thought she was the only one who ever did that, but lo and behold, I was going through an old cookbook with recipes from the Coal Region and found my Mom’s exact recipe for Waldorf Salad in it — maybe adding  the marshmallows is a Coal Region thing, I don’t know, but to this day, there is not one batch of Waldorf Salad made in my kitchen that does not contain those mini marshmallows! Mom never added the traditional grapes, therefore, I do not, either. Just typing this recipe out takes me back to memories of me as a kid, sitting at our chrome and yellow vinyl covered chairs  kitchen table set, chowing down on a bowl of Waldorf Salad while my Mom puttered around the kitchen doing what Moms do so well — showing you how much they loved you.  Miss you so much, Mom. This one’s for you. (The photo is  missing the marshmallows, apologies, I did  not have one with them included! Photo from Taste of Home)

Mom’s Waldorf Salad

Yield: 6 to 8

Mom’s Waldorf Salad

Mom's Waldorf Salad

Ingredients

  • 3 cups eating apples, peeled and cored, diced into 1/4 - 1/2 inch cubes
  • 2 cups miniature marshmallows
  • 1 cup thinly sliced celery
  • 1/2 cup chopped walnuts
  • Mayonnaise or "salad dressing" (like Miracle Whip)

Instructions

  1. In bowl, combine apples, marshmallows, celery, and nuts.
  2. Toss with enough mayonnaise or sala d dressing to moisten well.
  3. Chill.
  4. Add additional mayonnaise or salad dressing if needed before serving.
http://www.acoalcrackerinthekitchen.com/2018/12/14/moms-waldorf-salad/

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