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!

Strawberry Cream Pudding Pops

1 pkg instant vanilla pudding
1 cup milk
6 oz yogurt
1 3/4 cup chopped berries
3 T sugar

Make a puree with berries and sugar. You need 1 cup. Add pudding, yogurt and milk in blender with the puree. Pulse until combined well. Put in molds and freeze.

Mexican Rice

3 Tbsp vegetable oil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp cumin
1/2 cup tomato sauce
14 oz hot chicken broth or water
3 Tbsp chopped cilantro
1 cup long grain rice

Heat oil on medium heat. Add rice and cook til browned.
Add hot broth, cover, cook on medium low heat appx 15 minutes. In a small bowl combine all but cilantro. Add this to rice, stir, cover and cook 10-15 minutes. Top with cilantro and serve.

My Favorite Cole Slaw

1/2 cup plain greek yogurt
1/2 cup mayo
1/4 cup buttermilk
1 1/2 Tbsp apple cider vinegar
2 Tbsp lemon juice
1/3 cup sugar
1/2 tsp salt
1/2 tsp celery seed
1/8 tsp pepper
2 Tbsp minced onion
16 oz shredded cabbage
4 oz shredded carrot

Combine all but cabbage and carrot. Mix well and refrigerate for one hour. Add cabbage and carrot. Mix well and put back in the fridge until ready to serve.

The Best Peach Pie, Courtesy of Kim Olsen (Minnie Klindt)

CRUST:

1 1/4 cups all purpose flour
3/4 tsp salt
1/2 cup butter
2 Tbsp sugar
Blend well. Pat into 9" pie pan

FILLING:
1 large can peaches, drained. Put on crust.

MIX:
1 egg or 2 egg yolks
2 Tbsp flour
1/2 cup melted butter
2/3 cup sugar
Pour over peaches.

Bake at 400 degrees 15 minutes then reduce to 300 degrees and bake for 50 minutes or until top of pie is brown.