Red Cabbage

This recipe uses a 2 lb head of red cabbage. Large cabbages are about 4 lbs so for a crowd, you can double this recipe.

Red Cabbage
Father Andrew’s Red Cabbage
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Red Cabbage
Father Andrew’s Red Cabbage
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Ingredients
Servings:
Instructions
  1. Sauté chopped onions in Butter and olive oil.
  2. Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.
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Sauerbraten

Sauerbraten needs to brine for a few days to prepare before cooking. Keep in mind that if you prefer more your gravy to be sourer, reduce the water/wine and increase the vinegar or add lemon juice.

Sauerbraten
Father Andrew’s Sauerbraten
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Sauerbraten
Father Andrew’s Sauerbraten
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Ingredients
Marinade
Noodles
Servings:
Instructions
Sauerbraten
  1. Add vinegar, wine, water, cloves, onions, and salt into a saucepan. Bring to a boil then simmer for 10 min. Add pickling spice and simmer another 10 min. Cool to room temperature.
  2. Place beef rump roast in a large pot. Cover with brine and refrigerate for 2 to 3 days. Important to turn meat daily.
  3. When you are ready to roast the meat, preheat the oven to 360-375 degrees. Remove meat from brine and pat dry with paper towels, reserving the brining liquid.
  4. Roast the beef until tender, about 50 to 60 min. Remove beef to a platter and slice.
  5. While the meat is roasting, boil water for noodles and cook according to package directions. (If using pasta, cook beyond al dente). Drain and put in a large serving bowl.
Gravy
  1. Strain solids from remaining liquid and continue cooking over medium heat. Add crushed gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef & noodles.
    Sauerbraten with Noodles
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Collard Greens Sauteed
Collard Greens Sauteed
Sautéed Collard Greens
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Collard Greens Sauteed
Sautéed Collard Greens
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Ingredients
Servings:
Instructions
  1. Blanch the collard greens by putting them into a pot of boiling water for 30 seconds.
  2. Strain the boiling water off and quickly transfer the greens to a large bowl of ice water. Let cool, then strain and dry the greens and set them aside.
  3. In a large sauté pan on medium-high heat, melt the butter and oil together. Add onions and garlic, and cook until slightly browned, about 4–6 minutes. Add collard greens and black and red pepper, then cook for 5–8 minutes on high heat, stirring constantly.
  4. Remove from heat, add vinegar, if desired, and stir.
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Father Andrew's Italian Wedding Soup
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A wonderful rich delicious Wedding Soup
Servings Prep Time
8-10 1 hour
Cook Time
45 min
Servings Prep Time
8-10 1 hour
Cook Time
45 min
Father Andrew's Italian Wedding Soup
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A wonderful rich delicious Wedding Soup
Servings Prep Time
8-10 1 hour
Cook Time
45 min
Servings Prep Time
8-10 1 hour
Cook Time
45 min
Ingredients
Meatballs
Stock for Wedding Soup
Servings:
Instructions
Meatballs
  1. In a large Bowl add Italian Sausage and Ground Beef use fork and chop meat mixture, add spices, mid then add egg and mix thoroughly, then add dry bread crumbs mix until mixture seems a little dry not wet. Then take an break up meat into small pieces about size of grape and then roll into meatballs with your hands. Heat up skillet and lightly brown meat.
Soup stock
  1. Use large soup pot turn on medium heat and add Virgin Olive Oil heat and then add minced garlic until it sizzles. Add 2 quarts of chicken stock and let boil on medium heat. Add Meat balls stir let cook for minute and then and chopped spinach. Pour eggs in a ribbon swirl let egg mixture cook for few seconds then take fork go back and forth separates egg . Let mixture simmer on stove. Chop up chicken in small pieces then push down on chicken separate until it looks like splinters then add to soup mixture. Then stir let cook for one minute. Spoon into individual bowls and add Parmesan Cheese.
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Kathryn’s Two Bean Hummus
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Servings
4-6 people
Servings
4-6 people
Kathryn’s Two Bean Hummus
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Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
  1. Drain and rinse beans and put into the a Food Processor. Add the lemon juice, garlic, tahini paste, Red Chile Flakes and salt and pepper. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.
    Two Bean Humus
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Burger Dogs
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Servings
8 beef dogs
Servings
8 beef dogs
Burger Dogs
Print Recipe
Servings
8 beef dogs
Servings
8 beef dogs
Ingredients
Servings: beef dogs
Instructions
  1. Mix all ingredients together and put in the refrigerator to chill for 15-30 min. Next using a 1/4 cup scoop (approx. 2 oz) separate meat mixture into 8 balls. Place on a piece of plastic wrap and roll into the shape of a hot dog. Chill these another 15 to 30 minutes. Unwrap and grill. Serve in Hot Dog buns with your favorite condiments.
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