by RetroRuth | Sep 7, 2019
Beef and Kraut SoupIngredients2 pounds beef shankcross cut2 tbsp cooking oil3 cups water1 8 oz. can sauerkrautsnipped1 8 oz. can tomatoescut up1 medium applepeeled, cored and chopped1 green pepperchopped, 1/2 cup1 medium onionchopped, 1/2 cup1 clove garlicminced4...
by RetroRuth | Sep 7, 2019
BoxtyIngredients1 cup hot unseasoned mashed potatoes2 tbsp butter or margarinesoftened2 eggsbeaten1 cup grated unpeeled raw potatoes½ cup flour2 tsp baking powder1 tsp salt1 tsp caraway seeds optional¼ tsp pepper¼ cup milkbutter or margarine for...
by RetroRuth | Sep 7, 2019
Reuben Brunch CasseroleIngredients10 slices rye breadcut into 3/4-inch cubes1 ½ pounds cooked corned beef2 ½ cups shredded Swiss cheese10 oz.6 eggslightly beaten3 cups milk¼ tsp pepperDirectionsGrease 13x9x2-inch glass baking dish. Arrange bread cubes...
by RetroRuth | Jul 30, 2019
Mock Sour CreamIngredients1 cup low-fat cottage cheese2 tbsp buttermilk½ tsp freshly squeezed lemon juice (may need up to 1 tablespoon)DirectionsBlend cottage cheese, buttermilk and lemon juice in electric blender or mixer until smooth. Scrape sides of the...
by RetroRuth | Jul 30, 2019
Oven Caramel CornIngredients5 qts popped corn1 cup butter or margarine2 cups brown sugar½ cup light corn syrup1 tsp salt¼ tsp baking sodaDirectionsSpread freshly popped corn in a large shallow sheet pan. Put it in ii very slow oven (250 degrees) to keep warm...
