Grandma Puls Blintzes

 She was my Great Grandma and a great cook and seamstress. 

1 cup flour 

dash salt

1/8 tsp sugar

1 egg + 2 yolks

1 1/2 cups milk

1 stick butter

Whisk all ing and refrigerate 30 minutes. 

Melt butter and brush on an 8" pan.

Add 1/8 cup batter to pan. Fry 1 side until browned.

Remove from pan and stack using parchment paper to separate.

Uncle Rons Marinade

 This recipe was given to me almost 40 years ago from the man who would eventually become my daughters godfather. It was created by his father who was a chef. 

2 tsp salt

3 tsp black pepper

2 Tbsp garlic powder

3 Tbsp oregano

1 cup vegetable oil

8 Tbsp worcestershire sauce

3 pounds beef stew meat

White wine

Mix all but the wine in a screw top jar. Shake well and refrigerate up to 2 weeks. 

I use beef stew meat for my kabobs. Add meat to marinating bowl and top with marinade and enough white wine to cover the meat. 

Refrigerate up to 3 days. To make the kabobs use whatever vegetables you like. I use cherry tomatoes. whole mushrooms, bell peppers, red onion cut in chunks.

Grill or broil to  your liking. I serve with rice pilaf! 

 The Best Carrot Cake

• 3 C Shredded carrots
• 1 TB Lemon juice
• 1 Can crushed pineapple drained
• 3 C Flour
• 2 C Sugar
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1 1/2 C vegetable oil
• 5 Eggs
• 2 tsp vanilla

• Heat oven to 350
  Combine all ingredients in bowl. Beat till mixed with hand mixer. 

  • Butter 2  8" round cake pans. Pour the mixture into them. Bake for 50 minutes, testing with a toothpick to make sure they are cooked (if they are wet when inserted and removed, continue baking for a few minutes).
  • Remove the cakes from the oven and let them rest for a few minutes before removing them from the molds, then take them out and let them cool. When cooled add a layer of cream cheese frosting. Top with remaining cake layer and slather remaining frosting over entire cake!