Ruth Haffly wrote to Dave Drum <=-

Or beef consomme .... PPBBBBTTTT!

That's used as an ingredient, not a stand alone course in this
household.

I do it both ways. And as a dipper for French Dip sandwiches (if I
grab the consomme insteadof the broth).

I keep soup base (both chicken and beef flavors) on hand. Wegman's
sells kimmelweck rolls so every so often we'll buy some rolls and
sliced roast beef. Heat some beef base and water, dip beef in that to
heat slightly, put on (sliced) rolls and add more juice if desired.
Easy meal, add chips, salad, or other side of choice.

IOW German Dip instead of French Dip (or maybe Buffalo Dip as that's
where Beef on Weck originated in this country.

I only count two courses--broth with noodles, then meat and vegetables.
It does look good, no matter how you count it tho.

Good catch. I'd not noticed that and I've read (and cooked) that
recipe several ties.

My first reading it, it seemed a bit off so I re-read it slower and
only counted 2 courses. Somebody can't count or add. (G)

Well, maybe math isn't her first language. Bv)= She do have some
good (and authentic) recipes, though. And some not so authentic - to
wit:

Authentic can vary a lot, even from cook to cook within the same
country.

All of June's recipes that I have tried have been good. Even if her subject sometimes disagrees with her predicate.

Was English her first language?

Dunno. Lemme look. To wit:

Who is June Meyer? I am a retired elementary school Art Teacher. I
received my BAE from the School of the Art Institute of Chicago. I
taught Art in Illinois for 32 years. I have lived in Deerfield for
59 years. Deerfield is a northern suburb of Chicago. I was born in
Chicago, in what is now called a "Historical Cottage", built right
after the Great Chicago Fire.

Retirement keeps me busy. I am an active member of the Lake County
chapter of the Illinois Retired Teachers Association. I was editor
of the LCRTA newsletter for five years. For five years, I served as
a volunteer Ombudsman for the Illinois Department of Aging, as an
advocate for long term care residents in nursing homes.

These recipes are authentic, pre World War One family recipes from the Austro-Hungarian Empire and Alsace-Lorraine. The recipes were never
written down, but have been handed down for many generations in my
family, by example. I want to preserve these recipes for my children, grandchildren and great grandchildren, and all the generations of other families who thought these recipes were lost to them.

Ms. Meyer passed on October 13, 2022 at the age of 96.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: June Meyer's Authentic Hungarian Stuffed Cabbage (Sorma)
Categories: Pork, Beef, Vegetables, Herbs
Yield: 6 Servings

3/4 lb Ground pork *
3/4 lb Ground beef *
1/2 lb Hungarian sausage or mild
- Pepperoni; sliced 1"
2 lg Raw eggs
2 ts Salt
1 tb Paprika
1/2 ts Peppercorns
3/4 lb Raw rice
2 lg Turkish bay (laurel) leaves
2 lg White onions; chopped
3 tb Shortening, peanut oil or
- lard
1 lg Head cabbage
32 oz Bottle or bag sauerkraut;
- rinsed in cold water

* you can also make it with all ground beef

Brown the chopped onion in shortening, and place in
mixing bowl with ground meats, raw eggs, uncooked rice,
paprika, salt.

Mix well with your clean hands.

Take out the core of the cabbage. Leave head whole.
Place in large pot of boiling water to wilt the outer
leaves. You will be able to gently pull off whole
cabbage leaves. Trim off thick center vein of cabbage
leaves. Make a pile of leaves on your work station. You
may want to shake excess water off.

Place 2 Tbsp. of meat and rice mixture on a leaf
(starting at the thick end) and roll it up and tuck in
ends with your finger.

Make as many as you can. Arrange the rolls in cooking
pot. Put a few chunks of sausage here and there between
the rolls.

Cover the rolls two-thirds full of water, arrange rinsed
sauerkraut on top, sprinkle over the peper corns and the
bay leaves on top, COVER and cook slowly for about 1 1/2
hours, or until the rice is tender.

The rolls are piled on a bed of silky sauerkraut.

Serves 6. (Serve with good crusty bread and cold beer.)

June Meyer's Authentic Hungarian Heirloom Recipes Cookbook

RECIPE FROM: http://www.junemeyer.com

Uncle Dirty Dave's Kitchen

MMMMM

... "You really must stop reading those Human crime novels." -- Garek
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I do it both ways. And as a dipper for French Dip sandwiches (if I
grab the consomme insteadof the broth).

I keep soup base (both chicken and beef flavors) on hand. Wegman's
sells kimmelweck rolls so every so often we'll buy some rolls and
sliced roast beef. Heat some beef base and water, dip beef in that to
heat slightly, put on (sliced) rolls and add more juice if desired.
Easy meal, add chips, salad, or other side of choice.

IOW German Dip instead of French Dip (or maybe Buffalo Dip as that's
where Beef on Weck originated in this country.

Whatever you want to call it, we call it good eating. (G)

I only count two courses--broth with noodles, then meat and vegetables.
It does look good, no matter how you count it tho.

Good catch. I'd not noticed that and I've read (and cooked) that
recipe several ties.

My first reading it, it seemed a bit off so I re-read it slower and
only counted 2 courses. Somebody can't count or add. (G)

Well, maybe math isn't her first language. Bv)= She do have some
good (and authentic) recipes, though. And some not so authentic - to
wit:

Authentic can vary a lot, even from cook to cook within the same
country.

All of June's recipes that I have tried have been good. Even if her subject sometimes disagrees with her predicate.

Was English her first language?

Dunno. Lemme look. To wit:

Who is June Meyer? I am a retired elementary school Art Teacher. I
Ms. Meyer passed on October 13, 2022 at the age of 96.

I'd never head of her until I saw recipies you posted.

Title: June Meyer's Authentic Hungarian Stuffed Cabbage (Sorma)
Categories: Pork, Beef, Vegetables, Herbs
Yield: 6 Servings

June Meyer's Authentic Hungarian Heirloom Recipes Cookbook

I think I've still got a Paprika Weiss cookbook around, have to see if
they have a similar recipe and how it compares.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)