On 10 Jun 2006 at 20:13, Sharon wrote:
> Hi Phaedrus,
> What I am looking for is a German Recipe that my mother-in-law used to
> make before she died. I call it "Liver Dumpling Soup" But she called
> it "Liver Nadle Soup" I don't know the correct spelling of "nadle" I
> just put it in phonetically. Starting with a strong chicken broth,
> the dumpling are dropped by teaspoons full into the boiling broth and
> cooked until done. The dumpling are made with ground chicken livers
> and cream of wheat and what else I don't know.(probaly egg? flour?
> salt & pepper?) I think the cream of wheat is something she used as a
> filler in place of something else but I have no idea what. I have
> asked other recipe groups but they have not been any help. If you are
> able to help, it would be greatly appreciated. Sharon
She was probably saying "liver knödel soup". "Knödel" is German for "dumpling."
The below recipe is the closest that I can find to what you describe. Most German
liver dumpling soups have beef or calf liver, or else they have chicken livers,
but the broth is beef broth. This is the only one that I could find with chicken
broth. I dunno about the cream of wheat. This one call for flour, and I saw
some that called for bread crumbs. (Those were the ones that used beef broth, though.)
Liver Dumpling Soup
1 gallon (128 ounces) chicken broth
1 pound chicken livers
1 small onion, roughly chopped
Salt and pepper to taste
1/2 teaspoon ground nutmeg
1/2 teaspoon dry mustard
1/2 teaspoon poultry seasoning
1/2 tablespoon dried thyme
1 cup flour (about)
6 carrots, diced
4 ribs celery, diced
1 bunch green onions, chopped
In large soup pot, bring broth to boil. While broth is heating, make
dumplings by combining chicken livers, the small onion, seasonings,
flour and eggs in a food processor. Mix until dough is desired consistency
(a dumpling should be soft enough to fall out of the scoop but hold its
shape). Adjust dough by adding flour if it is too soft. To check consistency,
drop a dumpling into the boiling stock; if it falls apart, add more flour to
remainder of the dough.
When stock is boiling, add carrots, celery and green onions. Using small
melon baller, scoop dumpling dough into stock. When vegetables are tender,
the dumplings will be done.
This should take about 20 minutes. Makes 8 large servings.
On 12 Jun 2006 at 17:54, marston wrote:
> Hi. Sorry to give you so little informatinn but this is the story ,
> when I was a child one of my teachers told a story about someone who
> made anglefood donuts and as they were the most wonderfull donuts she
> had ever tasted she tryed for years to find out how she made them but
> but the person who made them would never tell her. If you know what
> they are please contact me. Marston
I found two recipes with that name. See below.
Angel Food Doughnuts
4-6 lg. eggs
2 c. sugar
1 tsp. soda
2 tsp. baking powder
Vanilla and salt to taste
1 c. sour cream
1 1/2 c. sour milk OR buttermilk
6 c. flour
Beat eggs until lemon colored; add remaining ingredients
alternately. Use doughnut press and fry in hot lard.
Makes 6 dozen.
Angel Food Doughnuts
1 c. sour cream
1 c. sugar
1/4 tsp. salt
1/2 tsp. soda
1/4 tsp. nutmeg
2 tsp. baking powder
1 tsp. vanilla
About 4 c. flour (I use about 3 1/2)
Beat cream until foamy and add eggs one at a time and continue
beating. Then add sifted dry ingredients and stir just until mixed.
Cover the mixed batter and place in refrigerator to cool well.
(This could be overnight.) When batter is cold, it takes less flour
to roll out and fry. I roll out about a third at a time and cut out
On 16 Jun 2006 at 23:47, Lynn wrote:
> Hi Phaed,
> I love your site. My late mother in law was a school cook for many,
> many years. She often talked about "light bread" which some other
> lady she worked with excelled at making. I guess it's a very tender
> and light roll which accompanied lunch. Do you have a recipe for
> such? I've searched the net and only come up with diet breads.
1/2 c. sugar
1 c. hot milk
6 to 6 1/2 c. all-purpose flour
2 pkgs. active dry yeast
1 c. warm water
1/2 c. shortening
2 tsp. salt
Place sugar, shortening and salt in large mixing bowl. add hot
milk and stir to soften shortening; cool. Beat in eggs. Soften
yeast in the warm water; stir into shortening mixture. Add 4 cups
of the flour; beat smooth. Add enough of the remaining flour to
make a soft dough. Turn out on floured surface; knead until smooth,
8 to 10 minutes. Place in greased bowl, turning once to grease
surface. Cover; let rise in warm place until double, about 1 1/4
hours. Punch down; let rest 10 minutes. Divide dough into halves
or thirds. Shape into loaves. Place in two greased 9x5x3 inch pans
(loaf) or three greased 8 1/2 x 4 1/2 x 2 inch loaf dishes. Let
rise until double, 45-60 minutes. Bake in 400 degree oven for 15-20
minutes. Makes 3 dozen rolls. **Dough can be arranged in any design
braids, loops, etc. Lower oven temperature to 375 degrees and bake
20 to 25 minutes.
Old Fashioned Light Bread
2 c. water
1/2 c. shortening
1 1/2 tsp. salt
1/2 c. sugar
1 pkg. yeast
1/2 c. lukewarm water
6 c. flour (plain)
3 c. flour (plain)
Mix first 4 ingredients together. Dissolve 1 package yeast in
1/2 cup lukewarm water. Add to above. Stir in 6 cups flour
gradually. Turn out on floured board and knead. Working from
edges, gradually add 3 cups flour. Knead until dough is smooth.
Let rise in a greased bowl until 2 times the bulk. Punch down.
Turn over and let rise until 2 times the bulk again. Shape in
loaves or buns. Let rise until 2 times the bulk. Bake at 350
degrees until done.
Hamburgers. Not steak tartar, not Salisbury steak, not hamburger steak, not steak sandwiches, but hamburgers.
Most discussions of the origin of hamburgers begin with the "Tartars" or "Mongols" and how they would put meat scrapings
under the saddles of their horses where the constant pounding would tenderize it so much that they would then eat it raw.
I'm gonna skip that. "Steak Tartare" is not a hambuger.
Next, the hamburger historians go into various hamburger steaks, including "Salisbury Steak", made of minced beef.
That's not a hamburger either. They also go off into discussions of the word "hamburger" and its origins.
That's not what interests me, although these were often called "hamburg steaks" after Hamburg, Germany,
and that's one possibility for where the name "hamburger" came from.
A hamburger is a cooked patty of ground beef served between two pieces of bread, usually a bun.
Dressings traditionally include lettuce, tomato, onion, dill pickles, mustard, mayonnaise, and, if you must... ketchup.
The claims to the origin of the hamburger are:
1885 - Charlie Nagreen of Seymour, Wisconsin sold meatballs at Outagamie County Fair. One day when sales were slow,
he tried selling flattened meatballs between two slices of bread so that people could eat them as they walked,
and the hamburger was born. He was known to many as "Hamburger Charlie."
1885 - Frank and Charles Menches from Akron, Ohio were concessionaires in the Midwest in the early 1880s.
At the Erie County Fair in Hamburg, New York in 1885, they ran out of pork sausage for their sandwiches and
could not find more. A local butcher suggested that they substitute beef, so they ground up beef, added some spices,
and served it between two pieces of bread. Since the fair was in Hamburg, New York, they called this sandwich the "hamburger".
(This is another possible origin for the name "hamburger").
1891 - Oscar Weber Bilby, from near Tulsa, Oklahoma, made himself an iron grill, and on the Fourth of July of 1891
he used it to cook ground Angus meat patties which he served on his wife's homemade yeast buns. He served these to
friends and neighbors who attended his Fourth of July celebration that year and regularly thereafter, and the rest is history.
1900 - Louis Lassen of New Haven, Connecticut ran a small lunch wagon selling steak sandwiches to local factory workers.
The story is told that Lassen ground up scraps of steak and served it between two pieces of toasted bread to a customer
who wanted something he could eat on the run. "Louis' Lunch" still sells these, served between pieces of toast.
They don't provide mustard or ketchup.
1904 - The hamburger got national attention at the 1904 World's Fair in St. Louis, Missouri. The New York Tribune called
the new hamburger sandwich, “the innovation of a food vendor on the (midway).” Some folks say that vendor was Fletch Davis,
owner of a lunch counter in Athens, Texas. He had sold hamburgers at his Athens lunch counter, and then had opened up a stand
and begun selling them in the concession area of the World's Fair in 1904. However, there does not seem to be any evidence
for this claim. His name is not on the concessions list of the 1904 Fair.
1921 - Walter Anderson, a fry cook from Wichita, Kansas, and an insurance man named Edgar Waldo "Billy" Ingram, started the
first hamburger chain, "White Castle" hamburgers in Wichita, Kansas.
See here for Hamburger Recipes
150 gm long grain brown rice
1 small cucumber
50 gm raisins
15 ml chopped almonds
60 ml Olive Oil
20 ml lemon juice
zest of 1 lemon
5 ml salt
2.5 ml ground coriander
2.5 ml ground cumin
2.5 ml cayenne pepper
5 ml Organic honey
Cook the rice in the usual way, rinse and allow to cool.
Slice the cucumber.
Peel and slice the bananas.
Put the rice, cucmber, bananas, raisins and almonds in a salad bowl
and mix gently but well.
Mix together the oil, lemon juice, lemon zest, salt, coriander, cumin,
cayenne and honey.
Pour the dressing over the salad and mix well.
Chill for 30 minutes in the refrigerator and then serve.
Roasted chicken, African Style
1 tablespoon of butter
1 bouquet of Persil
3 tablespoons of oil
1. Prepare the chicken for roasting. Salt it inside then place there
the piece of fresh butter and the Persil bouquet. Spread the oil on the
2. Put the chicken in a hot oven for 20 minutes per 500 grams of poultry
on a pan oiled with cooking oil, or over a fire in an open casserole for
30 minutes per 500 grams of poultry.
3. Wait until it turns a golden brown, turn it over and pour the juice
over it from time to time. Dissolve the caramelised broth at the bottom
of the pan with water.
4. Serve the sauce in a gravy boat and the chicken on a serving plate.
Jarret de boeuf
Three legs of beef cut up at the middle of the leg
2 cloves of garlic
salt, chilli powder, whole cloves, pepper
Vegetables: carrots and/or eggplants and/or leeks and/or sweet potatoes
1. Wash and stew the meat. Then, place in cold water along with the
2. Bring to a boil, then let it simmer on low heat for about two hours.
Stir from time to time, especially when it begins to boil.
3. Add the vegetables you have available: carrots, eggplant, leeks, sweet
potatoes, etc., adding it in enough time for it to be fully cooked.
4. Serve hot with vegetables, in the same serving plate.
Jus de fruit
1 Mango (or 1 1/2 cups of your favourite fruit: orange, pineapple, guava,
papaya are the commonly used fruits in Chad)
2 cups whole milk
3 tablespoons sugar
3 pieces of ice
1/4 teaspoon cardamom powder (optional)
1. Crush the ice in the blender
2. Peel and cut up mango or other fruit, and put the fruit into a mixer.
3. Blend the mango in the mixer.
4. Add the milk, sugar and cardamom to the mixer and blend well.
5. Serve immediately if possible, otherwise chill in the freezer for one hour,
then refrigerate. When ready to enjoy, shake again or re-mix in blender, then
1 large handful (about 1 1/2 cups) of whole hibiscus flowers (available at
most health food stores in Western countries)
1 1/2 to 2 1/2 cups sugar
1/2 cup ginger root, or 1/4 cup bars of cinnamon mixed with 1/4 cup cloves
1. Add 1/2 to 1 gallon water to a saucepan. Drop hibiscus flowers on to
the top of the water until the surface is mostly covered with flowers.
Add ginger root or cinnamon and cloves, if desired.
2. Bring to a boil.
3. Once you have a running boil, remove from full heat or turn stove down
to a simmer, and cover for ten minutes.
4. Add the sugar according to taste, mix in, then let simmer for five more
5. Remove from heat, and let cool/simmer for at least one hour. Add ice,
and serve. May also be served hot, soon after the sugar is added.
Dried Fish Gumbo
1 large onion, chopped
4 large tomatoes
2 tbsp oil
500 ml water
500 g dried salted fish
Salt and pepper or cayenne to taste
1 package dried okra powder
In a medium-sized saucepan, sauté the onions and tomatoes in the oil.
Add the water and the dried fish, cut into small pieces, and add salt,
pepper or cayenne to taste. Let boil for 10 minutes, then add the dried
okra. Boil for another 20 minutes and simmer for another 15 minutes.
Serve hot, accompanied by rice or millet.
Squash with Peanuts
What you need
two to three pounds summer squash (cut into cubes) or zucchini (sliced)
three cups shelled roasted peanuts; crushed or coarsely chopped
salt to taste
one teaspoon brown sugar or white sugar (optional)
What you do
Heat a spoonful of oil in a large skillet. Cook squash until it begins
to become tender, stirring often; about five to ten minutes. (Or cook
squash in one cup of boiling water. Drain excess water before adding
peanuts.) Squash can be mashed if desired.
Add peanuts, salt, and sugar. Reduce heat. Simmer until squash is tender
and flavors have mingled, about five minutes. Serve hot.