Sent: Wednesday, April 08, 2015 4:09 PM
Subject: Stuffed Mushrooms request
Hi Uncle Phaedrus,
I'm so glad to have come across your site! I'm searching for a recipe my dad used to make when I was younger (in the late 90's): Stuffed Mushrooms.
He's recently had a stroke & can't communicate/remember so well and I cannot locate the cookbook the recipe was in. He says he thinks the cookbook
was called "Miss _________ Cookbook" but I don't know for sure. The recipe was sooooo delectable! It had mushrooms, sausage, almonds, breadcrumbs,
and heavy cream in it. If there's any chance you find it, I would be so delighted. Thanks for your help.
Below is the only one that I could find with all those ingredients. Of course, it also has some ingredients that you didn’t mention.
60 fresh mushrooms
1/2 c. melted butter
1/2 lb. sausage
1 onion, chopped fine
1/4 c. sherry
1/2 c. fine bread crumbs
1 tbsp. chopped almonds
1/2 tsp. thyme
1/4 tsp. each sage and salt
1/8 tsp. chopped parsley
2 tbsp. heavy cream
Wash and dry mushrooms. Brush caps with melted butter and place in buttered pan, hollow side up.
Saute sausage and onion for 20 minutes, spoon off fat. Add wine and cook a few minutes longer.
Add all above to bread crumbs and seasonings. Toss lightly and add enough heavy cream to moisten mixture.
Fill caps. Bake at 375 degrees for 15-20 minutes.(You can chop some of the mushroom stems and add to mixture.)
Sent: Friday, April 03, 2015 6:37 PM
?I have read where you could not find a reference to Kleisel. While I don't know the recipe I have eaten it many times. Fried sourkraut and potato dumplings. Good stuff!
The request that I had was for a soup with “kleezels” in it. What I found was that the term “kleisel” refers only to the potato dumplings, not to the soup or, in your case,
not to the sauerkraut. See: 10-17-2008
Sent: Saturday, April 04, 2015 10:36 AM
Subject: Re: Kleisel
My Mother's family are Russian Germans. When we make reference to Kleisel it's in the Kraut. I find the definition of Kleisel very interesting.......makes sense. Cook pork hocks.
Fry sauerkraut and onions. Boil potato balls. Layer in a roaster salt and pepper (mostly pepper)Slow oven for an hour to hour and a half. This is what we call Kleisel? if you
like I could give a more detailed recipe. If you have this recipe and it's called something else I would love to know. This may be our family name for it.
There are several websites with quite a lot of information about “Germans from Russia” or “Volga-Germans”. There is a dictionary of Volga-German cooking terms here (no kliesel,
kleisel, or kleezel):
Volga-German Food Terms
Kloess Potato Dumplings
Kloesse Potato Dumplings
There is a super site here with links to dozens of Volga-German cookbooks by recipe name (still no kliesel, kleisel, or kleezel):
Volga German Cookbooks
Potato Dumplings (Kartoffel Klase)
Potato Dumplings (Kartoffel Kleasel)
Potato Dumplings (Kloesse)
Potato Dumplings (Kundle Kautoffel Kloese)
There is a Volga-German recipe here for Potato Dumplings, which are called “Kartoffeln Glase“ there:Kartoffeln Glase
There are some recipes for “sauerkraut with potato dumplings” here:
Sauerkraut with potato dumplings
As you can see, there are a lot of variations in the spelling of the name for Volga-German potato dumplings.
The most common appears to be “Kartoffel Kleasel”, sometimes shortened to “Kartoffel Klase”. I could not
find any sauerkraut with potato dumplings dish with a name like “kleisel” or “kliesel” or “kleezel”.
Nor did I find a Volga-German name for such a dish. However, I did find sauerkraut and dumplings mentioned
quite a lot as a base on which to place meat, such as kielbasa, pork, etc. I did find dishes listed and
called “sauerkraut and dumplings”, but either the kind of dumplings were not specified or else they were
bread dumplings instead of potato dumplings. I have two small Volga-German cookbooks in *.pdf format,
but neither has a dish like that in them. “Potato Dumplings” are something that is also found in Amish,
Pennsylvania Dutch, and Mennonite cuisine, due to the German connection. I’d say that “kleasel,” "kliesel,"
"kleisel" and "kleezel" are just alternate spellings of the same word, which apparently just means “dumpling”
in some dialect of German.
Thank you so much! Why is it that the questions come once the old people that can answer them are gone. My Mom still grates the potatoes with the grater my great grandfather
made out of a tin can punched with square nails on a rough poplar plank as there is nothing that works better. Your links will help us gain some incite into our family's heritage.
Thanks again. ME
Sent: Friday, April 03, 2015 2:19 PM
Subject: High School Sloppy Joes
Hi There, I'm looking for a recipe that's similar to sloppy joes, but it was more like a brown gravy joe, that u had to eat open face. It had an orangey look to it,
rather than typical tomato- based. My high school was St. Anthony of Padua in Mpls., MN. Graduated in 1964. As u can see, I haven't forgotten those joes, or maybe
bbq hamburgers. Main thing is it was more brown gravy than typical sloppy joe sauce. No way u could eat it on a bun.
Thanks for any ideas u might have.
Sorry, no success with any recipes from your high school. However, I did a search recently for "tomato-less sloppy joes" - no ketchup or tomato sauce.
That might be similar. See:04-14-2014
I have some other school cafeteria sloppy joes recipes here:11-15-2013
Sent: Friday, April 03, 2015 3:21 PM
Subject: Re: Minneapolis High School Sloppy Joes
Well those didn't work because there was a sauce/gravy and probably some catsup or bbq sauce, but just not an overall tomato'y base. But thanks so much for trying and ur amazingly quick response!