Prairie Views

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Month: October 2011 (page 1 of 2)

Bierocks

Original

       I first discovered these tasty German Beef cabbage pastries at the local grocery store in Abilene, Kansas in the Deli section. However, you can make them easily yourself for a great do-ahead entree or snack for large groups or for outdoor entertaining. A lot of families like to make them for Oktoberfest events in the United States since cabbage is less expensive and easy to find in the fall. This entree could become a favorite for your family too. They are great to have ready in the fridge or freezer for a quick meal.  They are can make a low cost meal if you prepare them yourself. They call called Bierocks in Kansas but are called other names elsewhere  They are usually popular in areas settled by the Volga Germans who that migrated from Russia. The Bierocks also similar to the pirogi  (Polish Cuisine) and pirog (Russian Cuisine).


     You can also add ingredients such as ketchup, cheese and BBQ sauce.
I have made some variations to this recipe for some of the pastries by leaving out the caraway seed: Chinese Style-added stir fry sauce, Pakistan Style-Added Shan Seekh Kabab BBQ mix, Mexican Style-used Mexican Sausage.  


Today I am using the light wheat bread recipe from the “Artisan Bread in Five Minutes a Day’. This cookbook uses recipes that you can store in the refrigerator until the day you want to bake. I wanted to make the Beirock s with whole wheat bread which is likely how the original Beirocks were made before white four was readily available. The light wheat bread is a versatile light wheat bread. The light bread did not work for this recipe It tasted good but was too sticky to roll out as need for this recipe. 


16 turnovers

1 package dry yeast
1 cup warm water (105F to 115F)
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon salt
1 egg
3 to 3 1/2 cups all-purpose flour
Beef and Cabbage filling margarine or butter, softened

Dissolve yeast in warm water. Stir in sugar, oil, salt, egg, and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough soft but easy to handle. Turn onto well floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise until double about 1 hour. Prepare Beef and Cabbage Filling; cool.

Punch down dough. Roll into 16 inch square on well-floured cloth-covered board; cut into sixteen 4-inch squares. Place about 1/4 cup filling on center of each square. Bring corners up and together; pinch to seal. Place seam side down on greased cookie sheets. Shape into rounds. Let rise until double, about 1 hour. Heat oven to 375 degrees F. Bake until light brown, 20 to 25 minutes. Brush tips with margarine.

Beef and Cabbage Filling

1 pound ground beef
4 cups shredded cabbage
1 small onion, chopped
1/4 cups water
1 1/2 teaspoon salt
1/2 teaspoon caraway seed
1/8 teaspoon pepper

Cook and stir beef in 10 inch skillet until light brown; drain. Stir in cabbage, onion, water, salt, caraway seed and pepper. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, 10 to 15 minutes.

Tip: You can use frozen dough for one loaf found in the freezer section of most grocery stores in the United States and follow instructions for the raising and shaping.

Do ahead tip:These can be baked, wrapped and refrigerated no longer than 24 hours or frozen up to 2 weeks. Cover and heat refrigerated or frozen turnovers in 350 degrees F. oven until hot, 20 to 30 minutes.

Cost:
Feb 2009

Bread Dough cost : 1.25
Ground Beef: 2.62
Cabbage: 2.01

Total cost excluding spices: $5.88

Cost per person for six: .98 USD

Update on Prices:

October 2011

Today the ground chuck is advertised for $ 2.59 pound and the frozen bread is costing around $1.99 for a package of three.  So it would cost around  $6.58 to make the bierocks.  Cost per person: $1.09

Bierocks

Original

       I first discovered these tasty German Beef cabbage pastries at the local grocery store in Abilene, Kansas in the Deli section. However, you can make them easily yourself for a great do-ahead entree or snack for large groups or for outdoor entertaining. A lot of families like to make them for Oktoberfest events in the United States since cabbage is less expensive and easy to find in the fall. This entree could become a favorite for your family too. They are great to have ready in the fridge or freezer for a quick meal.  They are can make a low cost meal if you prepare them yourself. They call called Bierocks in Kansas but are called other names elsewhere  They are usually popular in areas settled by the Volga Germans who that migrated from Russia. The Bierocks also similar to the pirogi  (Polish Cuisine) and pirog (Russian Cuisine).


     You can also add ingredients such as ketchup, cheese and BBQ sauce.
I have made some variations to this recipe for some of the pastries by leaving out the caraway seed: Chinese Style-added stir fry sauce, Pakistan Style-Added Shan Seekh Kabab BBQ mix, Mexican Style-used Mexican Sausage.  


Today I am using the light wheat bread recipe from the “Artisan Bread in Five Minutes a Day’. This cookbook uses recipes that you can store in the refrigerator until the day you want to bake. I wanted to make the Beirock s with whole wheat bread which is likely how the original Beirocks were made before white four was readily available. The light wheat bread is a versatile light wheat bread. The light bread did not work for this recipe It tasted good but was too sticky to roll out as need for this recipe. 


16 turnovers

1 package dry yeast
1 cup warm water (105F to 115F)
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon salt
1 egg
3 to 3 1/2 cups all-purpose flour
Beef and Cabbage filling margarine or butter, softened

Dissolve yeast in warm water. Stir in sugar, oil, salt, egg, and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough soft but easy to handle. Turn onto well floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise until double about 1 hour. Prepare Beef and Cabbage Filling; cool.

Punch down dough. Roll into 16 inch square on well-floured cloth-covered board; cut into sixteen 4-inch squares. Place about 1/4 cup filling on center of each square. Bring corners up and together; pinch to seal. Place seam side down on greased cookie sheets. Shape into rounds. Let rise until double, about 1 hour. Heat oven to 375 degrees F. Bake until light brown, 20 to 25 minutes. Brush tips with margarine.

Beef and Cabbage Filling

1 pound ground beef
4 cups shredded cabbage
1 small onion, chopped
1/4 cups water
1 1/2 teaspoon salt
1/2 teaspoon caraway seed
1/8 teaspoon pepper

Cook and stir beef in 10 inch skillet until light brown; drain. Stir in cabbage, onion, water, salt, caraway seed and pepper. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, 10 to 15 minutes.

Tip: You can use frozen dough for one loaf found in the freezer section of most grocery stores in the United States and follow instructions for the raising and shaping.

Do ahead tip:These can be baked, wrapped and refrigerated no longer than 24 hours or frozen up to 2 weeks. Cover and heat refrigerated or frozen turnovers in 350 degrees F. oven until hot, 20 to 30 minutes.

Cost:
Feb 2009

Bread Dough cost : 1.25
Ground Beef: 2.62
Cabbage: 2.01

Total cost excluding spices: $5.88

Cost per person for six: .98 USD

Update on Prices:

October 2011

Today the ground chuck is advertised for $ 2.59 pound and the frozen bread is costing around $1.99 for a package of three.  So it would cost around  $6.58 to make the bierocks.  Cost per person: $1.09

Beirocks

Original

       I first discovered these tasty German Beef cabbage pastries at the local grocery store in Abilene, Kansas in the Deli section. However, you can make them easily yourself for a great do-ahead entree or snack for large groups or for outdoor entertaining. A lot of families like to make them for Oktoberfest events in the United States since cabbage is less expensive and easy to find in the fall. This entree could become a favorite for your family too. They are great to have ready in the fridge or freezer for a quick meal.  They are can make a low cost meal if you prepare them yourself. They call called Bierocks in Kansas but are called other names elsewhere  They are usually popular in areas settled by the Volga Germans who that migrated from Russia. The Beirocks also similar to the pirogi  (Polish Cuisine) and pirog (Russian Cuisine).


     You can also add ingredients such as ketchup, cheese and BBQ sauce.
I have made some variations to this recipe for some of the pastries by leaving out the caraway seed: Chinese Style-added stir fry sauce, Pakistan Style-Added Shan Seekh Kabab BBQ mix, Mexican Style-used Mexican Sausage.  


Today I am using the light wheat bread recipe from the “Artisan Bread in Five Minutes a Day’. This cookbook uses recipes that you can store in the refrigerator until the day you want to bake. I wanted to make the Beirock s with whole wheat bread which is likely how the original Beirocks were made before white four was readily available. The light wheat bread is a versatile light wheat bread. The light bread did not work for this recipe It tasted good but was too sticky to roll out as need for this recipe. 


16 turnovers

1 package dry yeast
1 cup warm water (105F to 115F)
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon salt
1 egg
3 to 3 1/2 cups all-purpose flour
Beef and Cabbage filling margarine or butter, softened

Dissolve yeast in warm water. Stir in sugar, oil, salt, egg, and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough soft but easy to handle. Turn onto well floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise until double about 1 hour. Prepare Beef and Cabbage Filling; cool.

Punch down dough. Roll into 16 inch square on well-floured cloth-covered board; cut into sixteen 4-inch squares. Place about 1/4 cup filling on center of each square. Bring corners up and together; pinch to seal. Place seam side down on greased cookie sheets. Shape into rounds. Let rise until double, about 1 hour. Heat oven to 375 degrees F. Bake until light brown, 20 to 25 minutes. Brush tips with margarine.

Beef and Cabbage Filling

1 pound ground beef
4 cups shredded cabbage
1 small onion, chopped
1/4 cups water
1 1/2 teaspoon salt
1/2 teaspoon caraway seed
1/8 teaspoon pepper

Cook and stir beef in 10 inch skillet until light brown; drain. Stir in cabbage, onion, water, salt, caraway seed and pepper. Heat to boiling; reduce heat. Cover and simmer until cabbage is tender, 10 to 15 minutes.

Tip: You can use frozen dough for one loaf found in the freezer section of most grocery stores in the United States and follow instructions for the raising and shaping.

Do ahead tip:These can be baked, wrapped and refrigerated no longer than 24 hours or frozen up to 2 weeks. Cover and heat refrigerated or frozen turnovers in 350 degrees F. oven until hot, 20 to 30 minutes.

Cost:
Feb 2009

Bread Dough cost : 1.25
Ground Beef: 2.62
Cabbage: 2.01

Total cost excluding spices: $5.88

Cost per person for six: .98 USD

Update on Prices:

October 2011

Today the ground chuck is advertised for $ 2.59 pound and the frozen bread is costing around $1.99 for a package of three.  So it would cost around  $6.58 to make the bierocks.  Cost per person: $1.09

Beanie Weenee Dinner


Beanie Weenee Dinner
Originally uploaded by Lakenvelder

Meal Plan:

Beanie Weenee or Beans and Franks
Tossed Salad
Dressing
Brown Bread
Chocolate Mouse

This is one of those dishes that people seem to love or hate from childhood. I really do not remember having this dish very at home and maybe at the lunch line.
This meal is a better for you version of the dish by using less fat and salt. The home-baked beans have about half the amount of fat found in a large can of brown beans in tomato sauce. I cooked the beans before in just water to get them tender. I found with hard water and not knowing the age of the beans can make it be a hit and miss with beans at times and you can get some rather hard beans after cooking them in the sauce for 8 hours. You should be able to cook the beans in just 1 ½ hours until tender depending on the two conditions and then add the remaining ingredients. You will also reduce some of the gas producing elements associated with bean dishes by removing most of the cooking water. That makes two good reasons to precook the beans in only water in my book.

The brown bread has a lot of sugar and you can substitute two pieces of wheat bread which will have fewer calories. However, the brown bread is simply sumptuous and was enjoyable with the meal. The salad was a plain tossed salad made of half romaine and half iceberg with cucumbers with a simple dressing. The dessert used skim milk, fat free whipped topping (cool whip) and sugar free pudding.

It was an easy meal that could be made during the week. Using canned tomatoes and beans would certainly make it even quicker but you would double the salt and fat content.

@@@@@ Now You’re Cooking! Export Format

Beanie Weenee or Beans and Franks

main dish

2 cups navy beans
1 medium onion; finely chopped
2 cloves garlic; finely chopped
1 tablespoon dry mustard
1/4 teaspoon black pepper
2 cups Water
3 tablespoon ketchup
2 tablespoon molasses
1 drop pepper sauce (optional)
2 weiners (hot dogs) sliced

Rinse the beans in cold water and remove any discolored or shriveled
beans,. Place in a pot and cover the beans with water. cover and bring to a
boil. Remove from the heat and let set for one hour.

Drain the water from the beans and add water to cover the beans. Cook the
beans in a slow cooker or pot until tender. Drain out the water but save up
to 2 cups of the water and put back into the oven safe pot with the
beans. Add the remaining ingredients and cover and bake for an hour or put
in slow cooker on warm until you are ready to add the wieners or hot dogs.
Add more water as needed. Add the Cut the wieners (hot dogs) into slice and
add to the beans until heated through.

You can use a can (14 oz) of baked beans by adding the 2 chopped wieners.
this would make 1 large serving and 1 small serving. It would also add al
lot more sodium.

Beef or pork wieners are high in fat and salt. You can use a lower fat or
tofu wiener to reduce the fat content.

Notes: Modified recipe from “Diabetes Meals for Good Health”

Yield: 2 servings

Preparation Time: 6-8 h

NYC Nutrilink: N0^00000,N2876^11282,N2817^11215,N207^02024
NYC Nutrilink: N213^02030,N4357^14429,N3390^11935,N5950^19304
NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You’re Cooking! v5.88 **

Brown Bread


Brown Bread
Originally uploaded by Lakenvelder

@@@@@ Now You’re Cooking! Export Format

Boston Brown Bread

breads

2 cups raisins or other dried fruit
2 cups Water
1 teaspoon Salt
1 teaspoon baking soda
2 whole eggs
2 1/4 tablespoon Butter
1 cup sugar
1 teaspoon vanilla
2 3/4 cups flour

Preheat oven to 350°F. Simmer the raisins, water and salt for 15 minutes.
While still hot add baking soda and butter, stirring well. Set aside. Beat
in eggs, sugar and vanilla until well bended. Add the four and raisin
mixture stirring by hand. I add around 1/2 four and then some raisins
mixture until both are mixed in. Do not over mix. Bake in 3 well greased
and floured No .2 size cans. (Save from other meals) Fill about 3/4 full
and bake 35-40 minutes or until inserted straw comes out clean.

Yield: 3 loafs

Preparation Time: 40 mi

NYC Nutrilink: N0^00000,N4357^14429,N229^02047,N5511^18372
NYC Nutrilink: N113^01123,N135^01145,N5977^19335,N232^02050
NYC Nutrilink: N6180^20081

** Exported from Now You’re Cooking! v5.88 **

Chocolate Moouse


Chocolate Moouse
Originally uploaded by Lakenvelder

@@@@@ Now You’re Cooking! Export Format

Chocolate Mousse

desserts

1 1/2 cups skim milk
1 4 serving package Chocolate instant sugar- Free Puddi
1 cup frozen whipped toppi

Make the chocolate pudding as directed by package. Fold in the thawed
whipped topping to make a marbled look. Pour into desert dishes and serve.
Decorate by adding shaved semi-sweet chocolate if desired.

You can use regular pudding but will ad more sugar.

Yield: 4 servings

Preparation Time: 5

NYC Nutrilink: N0^00000,N0^00000,N0^00000

** Exported from Now You’re Cooking! v5.88 **

Grilled Steak with Chipotle Chile Rub


Grilled Steak with Chipotle Chile Rub
Originally uploaded by Lakenvelder

Meal Plan:

Grilled steak with Chipotle Chile Rub
Corn on the Cob
Mexican Salad
Corn Bread

For tonight’s meal I prepared a grilled Steak recipe being tested by Cook’s Illustrated for a later edition. However, any type of Tex-Mex grilled steak would work for this meal plan. Google Chipotle Chile Rub and you will find all types of recipes. The recipe used a top butt, butt steak, top sirloin butt, top sirloin steak or center cut roast. All of these would work and are relatively inexpensive for grilled steak. This recipe reminded me of a Tex-Mex or New Mexico type of meal so I decided to make corn on the cob, Mexican Salad and corn bread to do a more Texan style meal. The first two are very easy to prepare so the meal could put prepared quickly during the week. I used the corn bread recipe on the box of the Quaker oats corn meal but added another ¼ cup milk to make it moister. The Mexican salad recipe is linked. You could make a regular salad if you prefer.

This meal cost around $2.00 per person so it is much cheaper than eating out but it may be out of the budget for some and could be used for a special occasion meal.

Mexican Salad


Mexican Salad
Originally uploaded by Lakenvelder

@@@@@ Now You’re Cooking! Export Format

Salad

Ingredients:

3 tablespoon vingar
1/3 cup vegetable or olive oil
1 teaspoon kosher salt
1 can (8) oz potatoes; drained
1 can (8 oz.) carrots; drained
1 can (8 oz.) cut green beans; drained
1 can (8 oz.) black olives; drained
3 tablespoon cilantro (fresh); snipped
1 medium cucumber; sliced
1 small tomato; cut into wedges
10 leaves romaine and iceberg; torn into large pieces

Directions:

Mix together the vinegar, oil and salt. Add the can vegetables and toss
carefully. Place the lettuce on the serving plate or into one large bowl.
Toss the cilantro with the vegetable mixture and place on top of lettuce.
Top with the cucumber and tomatoes.

Notes: Modified recipe from Betty Crocker’s Internatonal Cookb

Yield: 6-8 servings

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N2925^11352
NYC Nutrilink: N2752^11124,N0^00000,N2227^09193,N2985^11971
NYC Nutrilink: N2808^11205,N3067^11529,N0^00000

** Exported from Now You’re Cooking! v5.88 **

Mexican Salad


Mexican Salad
Originally uploaded by Lakenvelder

@@@@@ Now You’re Cooking! Export Format

Salad

Ingredients:

3 tablespoon vingar
1/3 cup vegetable or olive oil
1 teaspoon kosher salt
1 can (8) oz potatoes; drained
1 can (8 oz.) carrots; drained
1 can (8 oz.) cut green beans; drained
1 can (8 oz.) black olives; drained
3 tablespoon cilantro (fresh); snipped
1 medium cucumber; sliced
1 small tomato; cut into wedges
10 leaves romaine and iceberg; torn into large pieces

Directions:

Mix together the vinegar, oil and salt. Add the can vegetables and toss
carefully. Place the lettuce on the serving plate or into one large bowl.
Toss the cilantro with the vegetable mixture and place on top of lettuce.
Top with the cucumber and tomatoes.

Notes: Modified recipe from Betty Crocker’s Internatonal Cookb

Yield: 6-8 servings

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N2925^11352
NYC Nutrilink: N2752^11124,N0^00000,N2227^09193,N2985^11971
NYC Nutrilink: N2808^11205,N3067^11529,N0^00000

** Exported from Now You’re Cooking! v5.88 **

Zucchini Bread


Zucchini Bread
Originally uploaded by Lakenvelder

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