Southern NY, Dutchess county and below

[littlecritters]

Remember our "torpedo" egg?

Since then, we've had 4 more double yolk eggs!

 

[littlecritters]

Oops...previous post sent before complete. The torpedo egg was a double yolker! Lots of fun to find these eggs...

 

[JerseyHen]

Oops...previous post sent before complete. The torpedo egg was a double yolker! Lots of fun to find these eggs...

You could try to hatch some twins...

 

[Carolyn252]

While we're on the subject, does anyone have any good uses for cabbage? I have two in the fridge right now and it's not really a fan favorite of mine. One red and one green.

My favorite green cabbage use is easy peasy. And kinda fun. Same as my grandmothers' made it before me. Boil up the whole head til the individual leaves are nice and soft and can be separated and peeled off. Lay the leaves out on a dish cloth to cool a bit.

Meanwhile, cook up some good ground beef in a pan, add some cooked white rice, season with salt and pepper and garlic powder. Add some plump raisins to the mixture.

Put a few tablespoons of the mixture on each cabbage leaf and roll it up, folding in the sides first to make a nice secure package. Set each roll down on its seam, pile them up on a platter until you've rolled them all. Keep the pile covered with a moist cloth so they don't dry out.

Meanwhile, have a big pot heating up some PLAIN tomato sauce. I usually use Hunts or those new tomato sauce cardboard containers. (Don't use spaghetti sauce; wrong flavor entirely.)

Now stir in some brown sugar and some sour salt. You can find sour salt in the spice aisle in any supermarket.

When the sauce is nice and hot, stir in some raisins, and gently add the cabbage rolls. The sauce should completely cover all the rolls. Cover and cook over a low flame for an hour or so.

I know the proportions and measurements by taste and feel. And I can make lots of variations by using raw beef and raw rice inside the cabbage leaves, but then you must cook it a few hours to make sure the beef is cooked through and the rice is cooked through as well.

The end result is scrumptious delicious sweet and sour stuffed cabbage. You can find exact measurements for it in any Jewish cookbook.

Some recipes use lemon juice instead of sour salt, and/ or honey instead of brown sugar, but that never tastes "genuine" to me.


Google "Jewish stuffed cabbage recipe" and you'll easily find measurements and proportions.

I can eat this for lunch and dinner every day till the pot is empty.

-Carolyn252

 

[littlecritters]

My favorite green cabbage use is easy peasy. And kinda fun. Same as my grandmothers' made it before me. Boil up the whole head til the individual leaves are nice and soft and can be separated and peeled off. Lay the leaves out on a dish cloth to cool a bit.
Meanwhile, cook up some good ground beef in a pan, add some cooked white rice, season with salt and pepper and garlic powder. Add some plump raisins to the mixture.
Put a few tablespoons of the mixture on each cabbage leaf and roll it up, folding in the sides first to make a nice secure package. Set each roll down on its seam, pile them up on a platter until you've rolled them all. Keep the pile covered with a moist cloth so they don't dry out.
Meanwhile, have a big pot heating up some PLAIN tomato sauce. I usually use Hunts or those new tomato sauce cardboard containers. (Don't use spaghetti sauce; wrong flavor entirely.)
Now stir in some brown sugar and some sour salt. You can find sour salt in the spice aisle in any supermarket.
When the sauce is nice and hot, stir in some raisins, and gently add the cabbage rolls. The sauce should completely cover all the rolls. Cover and cook over a low flame for an hour or so.
I know the proportions and measurements by taste and feel. And I can make lots of variations by using raw beef and raw rice inside the cabbage leaves, but then you must cook it a few hours to make sure the beef is cooked through and the rice is cooked through as well.
The end result is scrumptious delicious sweet and sour stuffed cabbage. You can find exact measurements for it in any Jewish cookbook.
Some recipes use lemon juice instead of sour salt, and/ or honey instead of brown sugar, but that never tastes "genuine" to me.
Google "Jewish stuffed cabbage recipe" and you'll easily find measurements and proportions.
I can eat this for lunch and dinner every day till the pot is empty.
-Carolyn252

My Hungarian grandmother and aunts made a version of stuffed cabbage that we called "pig in a blanket". Very yummy...

 

[Cheeky Chick]

OOOH-My mother used to make the best stuffed cabbage! Now I'm feeling a craving for it. Yummy!!

Good Morning Everyone!

For my Jewish friends, may you have an easy fast and your name be inscribed in the book of life. Much Love!

What's everyone's plan for the day? My kids have no school, and it looks to be a somewhat nice day. I'm thinking Farm, Corn maze, apple picking. Lewins has a huge Maze, and I'm pretty sure we could all use a little fall fun! (And Apples...)
I'm gonna pack the wagon-we traditionally pick far too many apples to carry.

For anyone who has a pressure canner-what's the easiest and most sturdy one out there? I'm considering asking for one for my birthday, or the holidays, and I want to do my research early, before the kids and Danny's birthday month comes, (3 kids and husband-all born in October!! ) and all heck breaks loose around here.

I cleaned out my enclosed porch the other day, so I'm going to start storing dry goods out there, to make room inside for my jars of goodies that I canned. Maybe I'll have the boys help me move stuff so it gets done faster. I'm in full preparation for winter mode-I heard it's gonna be a freezing cold one, and I want to be ready. I also have to put up some boards as a wind break for the girls pen. It's amazing how much wind is not blocked by the trees! I'd like them to be able to use the pen in the winter and not just sit inside the henhouse all winter.

What's everyone doing today?

 

[Imprfctme]

We are going to the Bronx zoo in the morning. Thanks for the stuffed cabbage recipes; I will thaw the ground beef for tomorrow and try it. I think I'll cook the red one with some apple and caraway and a nice pork chop.

Sorry! I should stop talking about food Carolyn! Apologies.

 

[Imprfctme]

Oops...previous post sent before complete. The torpedo egg was a double yolker! Lots of fun to find these eggs...

So cool! With all those yolks you should make lemon curd

 

[smkchick]

We are going to the Bronx zoo in the morning. Thanks for the stuffed cabbage recipes; I will thaw the ground beef for tomorrow and try it. I think I'll cook the red one with some apple and caraway and a nice pork chop.
Sorry! I should stop talking about food Carolyn! Apologies.

Enjoy the zoo! It was such a treat to go the other day. It's always a great trip, although much nicer when someone drives you around.

I love red cabbage. I buy it just to eat raw. My girls don't seem to like it much, though.

 

[magsrags]

My favorite green cabbage use is easy peasy. And kinda fun. Same as my grandmothers' made it before me. Boil up the whole head til the individual leaves are nice and soft and can be separated and peeled off. Lay the leaves out on a dish cloth to cool a bit.
Meanwhile, cook up some good ground beef in a pan, add some cooked white rice, season with salt and pepper and garlic powder. Add some plump raisins to the mixture.
Put a few tablespoons of the mixture on each cabbage leaf and roll it up, folding in the sides first to make a nice secure package. Set each roll down on its seam, pile them up on a platter until you've rolled them all. Keep the pile covered with a moist cloth so they don't dry out.
Meanwhile, have a big pot heating up some PLAIN tomato sauce. I usually use Hunts or those new tomato sauce cardboard containers. (Don't use spaghetti sauce; wrong flavor entirely.)
Now stir in some brown sugar and some sour salt. You can find sour salt in the spice aisle in any supermarket.
When the sauce is nice and hot, stir in some raisins, and gently add the cabbage rolls. The sauce should completely cover all the rolls. Cover and cook over a low flame for an hour or so.
I know the proportions and measurements by taste and feel. And I can make lots of variations by using raw beef and raw rice inside the cabbage leaves, but then you must cook it a few hours to make sure the beef is cooked through and the rice is cooked through as well.
The end result is scrumptious delicious sweet and sour stuffed cabbage. You can find exact measurements for it in any Jewish cookbook.
Some recipes use lemon juice instead of sour salt, and/ or honey instead of brown sugar, but that never tastes "genuine" to me.
Google "Jewish stuffed cabbage recipe" and you'll easily find measurements and proportions.
I can eat this for lunch and dinner every day till the pot is empty.
-Carolyn252

That sounds really good and a recipee I am going to try this weekend!