PHS CFS Department

A proper Trifle

Custard:

1 ½ cups heavy cream

5 egg yolks

3 tablespoons sugar (superfine or granulated)

1 /12 teaspoon cornstarch

Cake/ Fruit layer:

5 cups pound cake pieces

Or sponge cake pieces

Raspberry jam

1/8 to ¼ cup sherry

1 ½ cups fresh or frozen raspberries

Or blackberries

1 large banana

Topping:

½ pint heavy cream—Whipped add powder sugar and vanilla extract

½ cup slivered almonds—lightly toasted

To make the custard, heat the cream in a small saucepan, taking care that it does not scorch. In the meantime, whisk the egg yolks, sugar and cornstarch in a bowl. When the cream is hot, pour it into the bowl with the egg mixture, stirring constantly. Return the custard to the saucepan and stir constantly on low heat until thickened, but do not let it boil. Remove it from the heat and cool. To assemble the trifle, spread the pieces of cake with a very thin layer of jam. Put he berries over the cake and stir. Don’t bother to thaw frozen berries; there’s less mess if they’re frozen. Peel and thinly slice the banana. Stir it in with the cake and berries. Drizzle the custard over the top. Don’t expect to cover and completely encase the cake and fruit mix. Spread the whipped cream over the trifle. Sprinkle the almonds on top. Cover and chill for at least 4 hours.

German Rye Beer Bread

Ingredients:

1pkg. Dry yeast

12oz. Can of warm beer

¾ cup warm water

2-teaspoon salt

2 cup Rye flour

3 cup unbleached flour

2 tablespoon Caraway seeds

Direction:

In large bowl, put in the yeast with the water. Let set for 5minutes. Then add the warm beer. Add the rye flour; beat until smooth. Add the caraway seeds. Place a large plate to cover bowl. Let set for 1-½ hours. Now beat down and gradually add the salt and unbleached flour. Mix and knead. If sticky, add a little flour on the board. Knead 6- 8 minutes. Grease the bowl and place the dough in bowl and set in warm place until doubled. Then punch down and shape into 2 rolls and place in greased 9x5x3 inch loaf pan.

Make egg wash (that’s 1 egg yolk and tsp water) and brush on loaves. And make slashes down the breads ¼ inch deep and let set for 10 minutes. Then place in heated 350 degrees oven. Bake for 15 minutes and turn to 400 and bake for 10 minutes. Then turn out and place on wire rack to cool.

Grunkohlsuppe (Kale and Potato Soup)

Ingredients:

4 potatoes; medium

2 tablespoons Vegetable Oil

8 cups Water

1-teaspoon salt

½ teaspoon pepper

2 lb. Kale; fresh

½ lb Garlic Sausage

Directions:

Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes.

Boiled Potato skins

Ingredients:

4 large baking potatoes

2 tablespoons margarine or butter, softened

½ teaspoon salt

1 cup finely shredded Monterey Jack Cheese with Jalapenos peppers

4 slices of bacon, crisply cooked and crumbled

Direction:

Pick potatoes with fork to allow steam to escape. Bake potatoes in 425 degrees oven until tender, about 1 hour, cool slightly. Cut each potato lengthwise into halves; scoop out insides, leaving a 3/8 inch shell. Spread inside of shells with margarine; sprinkle with salt. Cut each into 6 pieces and sprinkle with cheese and bacon. Set oven control to broil and/ or 550 degrees. Boil potato pieces with topping about 5 inches form heat until cheese is melted about 2 minutes. 48 appetizers; 30 calories per appetizer.

German style Eiskaffee (Iced Coffee Drink)

Ingredients:

1 scoop vanilla ice cream, good quality

1-cup strong brewed German coffee, chilled, to taste

½ cup whipped cream, sweetened, to taste

1 teaspoon grated sweet chocolate, to garnish, approximately

1 fancy wafer cookie (in a cylinder or a heart shape)

Place ice cream scoop into a decorative wine goblet or tall clear drinking glass.
Add coffee to fill glass ½-3/4 full (amount will vary based on size of glass.)
Completely cover with a mountain of sweetened whipped cream (use the canned kind of a decorating bag to make decorative swirls)- the whipped cream should be plentiful and just start to peak over the top of the glass rim.
Sprinkle with freshly grated good quality chocolate.
Stick a wafer cookie into the whipped cream off to the side.
Serve with some sugar on the side (for those who want to add more sweetness- although the ice cream and the whipped cream pretty much cover this) a long spoon and straw.

Green Salad with Bacon Dressing

Ingredients:

2cups fresh spinach

2 cups iceberg lettuce

2 cups red leaf lettuce

2 cups bunch escarole

1 medium sweet onion cut into rings

½ pound bacon finely diced (about ½ cups)

½ cup finely chopped onions

¼ cup cider vinegar

¼ cup water

½ teaspoon salt

¼ teaspoon pepper

3 cups chicken broth

Direction:

Place greens in a large bowl and add onions slices
In a heavy cook bacon over moderate heat until crisp. Remove bacon from skillet and place on a paper towel.
Add chopped onions to bacon fat remaining in skillet. Cook onions until soft and transparent. Stirring constantly. About 5 minutes.
Add vinegar, water, salt, and pepper. Cook stirring constantly for a minute or so.
Add bacon and pour over salad greens serve immediately. Dressing also may be served along side the greens if desire.

Kielbasa sausage and cabbage, and red potatoes

Ingredients:

3 cabbages

1pkg. Red potatoes

5 lbs Kielbasa sausage

Direction:

Cut up cabbage and put on bottom of the crock-pot then cut red potatoes in half and place on top of the cabbage. Then cut up the kielbasa then put pats of butter on top of sausage and add salt and pepper to taste. Let cook 3 hours on high for first couple of hours, and then turn to medium for the last hour.