Kale with Kielbasa (Stamppot)

 

1 lb. kale 

6 large potatoes

3 T. butter

1/2 cup of milk, warmed

1 lb. smoked kielbasa

Salt

Cut kale leaves off the stems and slice the leaves into narrow strips. Peel the potatoes, quarter and place in a Dutch oven. Add water until potatoes are barely covered; top with kale and kielbasa. Cover and bring to a boil. Boil on a low flame for about20 minutes or until the potatoes are done. Remove the kielbasa, pour off any cooking liquid that remains, and mash the vegetables with a fork or a potato masher. Add the butter and the milk and stir the whole into a creamy consistency. Slice the kielbasa and place it on top of the stamppot. 

“Booskal” Cabbage and Potatoes

 

6 potatoes, peeled and cubed

1 t. salt

1/2 head of cabbage, cubed

milk

Boil together until tender. Drain and mash. If stuff, add a small amount of milk. Serve with meat and salad. 

Doris V.'s Ole Koeken

1 1/2 c. milk

1 1/2 c. water

Heat until warm. Add:

3/4 c. sugar

2 t. salt

4 eggs, slightly beaten

1 t. vanilla

1 T. soft butter

1 package raisins ( or half currents)

1 apple, cut fine

6 c. sifted flour

Dissolve 2 yeast cakes in 1/2 cup warm water and 1/2 teaspoon sugar. Combine ingredients in order. Allow 1 hour to rise. Stir and allow to rise again. Batter will be soft and thin. Drop by tablespoonfuls into deep fat fryer which is about 360 degrees. They should flip themselves when the first side is done, but if not then turn when golden. Remove when golden brown on both sides. Set on paper bags to drain fat. Roll in sugar. Taste best when warm.

Almond Bars

1 c. butter or margarine
2 c. flour
1/2 c. water
1 can (8 oz.) almond paste
1 c. sugar
2 eggs
1/2 t. vanilla

Cut butter into flour. Stir in water, mixing well. Divide dough into two portions, place in covered bowl, and refrigerate several hours. In a separate bowl, mix almond paste with sugar, eggs, and vanilla. Roll half of dough into a 14X10 inch rectangle and use it to line a 13X9 inch pan. Spread filling in bottom of pan. Roll remaining dough, fit over filling and seal edges. Bake at 400 degrees for 30-35 minutes until lightly browned. Cool completely. Makes 48 bars.

Dutch Meatballs

Makes 4 servings

1/2 lb. ground beef

1/2 lb. ground pork

1/4 c. minced onion

1/2 clove garlic, minced

1 egg

2 slices white bread

4 T.  milk

1 t. salt

1/4 t. pepper

dash of nutmeg

fine dry bread crumbs

2 T. butter

2 T. vegetable oil

1 c. beef broth

Soak the bread in the milk. In a bowl combine beef, pork, onion, garlic, egg, soaked bread, salt, pepper, and nutmeg. Shape mixture into four balls. Coat with fine dry bread crumbs. In a large skillet, heat butter and oil until hot but not smoking. Brown meatballs over medium heat. Reduce heat, add broth, cover and simmer for 30-45 minutes.

Oliebollen (Dutch doughnuts)

Netherlands

1 1/2 c. sugar

6 c. flour
6 t. baking powder
2 t. salt
4 eggs
1/4 c. butter, melted
1 c. warm milk
1/4 c. wine
1/2 box currents
2 apples, chopped fine
juice of 2 oranges

Mix ingredients. If batter seems too thick, add a bit more wine. Drop by tablespoonfuls into deep fat fryer which is about 360 degrees. They should flip themselves when the first side is done, but if not then turn when golden. Remove when golden brown on both sides. Set on paper bags to drain fat. Roll in sugar. Taste best when warm.

Recipe notes: Oliebollen (translated literally as "grease balls") are a type of doughnut or fritter that Dutch families traditionally enjoy on New Years Eve. Usually this is the only time during the year that they are made. Every family has their own special recipes, passed down for generations. My sister-in-law, who moved to the USA from Belgium when she was eight insists that her family recipe is better, but I personally think ours has a better flavor. If you plan to make these, be sure to have some paper bags on hand to drain them on. They do live up to their name*.

(*These are also known as "Ole Koeken" or "oil cakes.")

The morning has gold in its mouth ~Dutch saying