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Kraut Runzas

  ----- Original Message ----- 
  From: debra
  To: phaedrus
  Sent: Tuesday, July 08, 2008 9:53 AM
  Subject: FW: Looking for recipe for Krautranze (or Krautranse)

  My husband is desperately yearning for a dish he had at an Oktoberfest celebration in 
Othello Washington many years ago.  He belives it was called Krautranze (perhaps spelled 
somewhat differently -- Krautranse?).  Basically it was three or four inch rolls composed 
of some type of dough (he thought bread dough) spread with ground beef, onions and possibly 
cabbage that had then been rolled and baked.  That's all he can remember, other than they 
were delicious!  

  Yours truly,

Hi Debra,

Perhaps this is it?


  Kraut  Runza's

   8 oz. or 12 oz. pkg. bacon, chopped
  1 lg. onion, chopped
  5 cloves garlic, minced
  2 lbs. chilled pkg. sauerkraut, drained and squeezed
  2 lbs. fresh ground pork or lean ground beef
  Salt and pepper
  1 pkg. Pillsbury Hot Roll Mix

    In large skillet saute the bacon until it begins to crisp.  Take off some of the fat.
Add and saute the onions and garlic until the onions are soft (do not brown them).  Add
the meat and cook, stirring while it is cooking.  Sprinkle lightly with salt and pepper.
When there is no pink showing on the meat, add the sauerkraut and mix well.  Cover and 
simmer on lowest heat for 1 to 2 hours, stirring occasionally. Cool to room temperature 
(at this point, this mixture can be refrigerated until later or until the next day). Mix 
hot roll mix according to the box directions.  Roll out on a large flat surface to a large 
rectangle 1/8 inch thick.  Cut into 28 or 32 squares.  Place meat/sauerkraut mixture on each 
square.  Wrap dough around filling and place on ungreased large baking tray.  Bake in 375 degree 
oven 15 to 18 minutes or until lightly browned.  Remove from oven and cover with a tea towel and 
let stand 5 minutes before serving.  Serve with a tossed green salad 

Rose Hip Catsup

----- Original Message ----- 
From: "Judy in Alaska" 
To: phaedrus
Sent: Friday, July 11, 2008 3:16 AM
Subject: Rosehip Catsup / Ketchup

> Hi,
> About 25 or so years ago, I made a batch of rosehip catsup...mostly 
> because I couldn't believe rosehips could taste like catsup. 
> did and it was great, especially as a marinade for wild meats (as I 
> didn't cook it down enough to be as thick as 'store-bought' catsup).
> I can't remember where I got the recipe and  have searched all my old 
> cookbooks to no avail.  I've also searched the Internet, using Rosehip 
> Catsup and Rosehip Ketchup, as well as just Rosehip Recipes, and have 
> failed to find any such recipes.
> Can you help?
> Thank you,
> Judy 

Hello Judy,

I can find only one recipe for this condiment, which is also sometimes called "rosebud catsup". See below.


Rose Hip Catsup

1 qt. Rose Hip puree
2 c. vinegar
2 c. sugar
1 tsp. Onion powder
1/2 tsp. Black pepper
1/2 tsp. Dry mustard
1/2 tsp. Salt
Dash of cayenne
1/2 tsp. Ground cloves
1/2 tsp. Cinnamon

Cook until thick. Bottle in sterilized jars or old catsup bottles. 

Spruce Tips Jelly

----- Original Message ----- 
From: "Judy in Alaska" 
To: "Phaedrus" 
Sent: Friday, July 11, 2008 4:21 AM
Subject: Re: Rosehip Catsup / Ketchup/thanks

> Wow, Phaed, you are *fast*!!!!!  Thank you SOOOOO much, this is exactly 
> what I was looking for!  I should be able to water bath can it, don't you 
> think?
> Partly from inclination and partly from lack of finances, I'm doing a lot 
> of 'old-timey' things (Social Security retirement just isn't keeping up 
> with the cost of living ).   Last week I made some Wild Rose Petal Jam 
> and Jelly and Dandelion Petal Jelly.  Unique to say the least :-)  Should 
> be good for Christmas gifts.
> You haven't seen a recipe for Spruce Tip Jelly floating around have you? 
> Seriously.  I received a small jar as a gift a couple of years ago from a 
> lady I gave some goat milk and goat milk cheese and butter to.  Very good 
> with meat.
> Thanks again, you're the greatest!
> Judy

Hi Judy,

See below.


Spruce Tip Jelly

Use only the lightest, softest spruce tips. Pick about 6 cups of spruce tips 
selecting only the smallest, less open ones in the early spring.
Rinse in cold water. Chopping them gives them more flavor than leaving them 
whole. Cover the tips with water and simmer for 10 minutes.
Let stand overnight, strain with cheesecloth.

7 cups prepared spruce tip juice
1 cup lemon juice
2 packages MCP pectin
10 cups sugar
1/4 tsp. butter (optional)

Mix juice with lemon juice and pectin, stir until dissolved. Bring to a full 
rolling boil for 2 minutes (or jelly test). Add butter to control foaming
and pour into jars and seal. Serve on your favorite breads or heat and serve 
on pancakes. Or just spoon it out of the jar 

Pineapple Squares

----- Original Message ----- 
From: Dan
To: phaedrus
Sent: Tuesday, July 08, 2008 9:27 PM
Subject: A Recipe Request Please

> Dear Phaedrus,
> I have searched each of your recipes after initially finding you when 
> googling for this recipe.  Hopefully you may recall it and perhaps I 
> overlooked it in your many recipes - you really have done a great deal of 
> work!  In googling your site it seemed to bring up a tantalizing tidbit 
> about cooking the pineapple with butter and sugar, but try as I may I 
> could not find "Pineapple Squares" anywhere on your site.
> In the early 1960's Fleischmann's margarine put out a recipe, I believe in 
> a pamphlet, to promote their product as equal to butter.  The recipe is 
> called Pineapple Squares and is a baked dessert with many layers of flakey 
> pastry topped by a layer of cooked, canned pineapple, a final layer of 
> pastry and glazed with white icing.  I know it "takes every bowl" in the 
> kitchen to make, has a rolled and crimped pie crust edge and is made in a 
> sheet/jelly roll pan.
> This recipe was my grandmother's,  prior to her death.  In a strange aside 
> they were able to determine the time she died because my mother arrived to 
> find Pineapple Squares in Grandma's oven becoming "too brown."  Literally 
> they were the last thing she ever made.
> This dessert was made every year for my birthday, as a special treat 
> because I loved them so much.  Years later when my mother offered the 
> recipe to me, I told her I didn't want to make them because I always 
> associated the love with Grandma and her.  Recently I lost my mother too. 
> Now this recipe as a direct link to them was accidently lost during the 
> estate closing.  Any assistance you may render will be graciously and 
> gratefully appreciated.
> Sincerely yours,
> Dan

Hello Dan,

There are dozens of recipes called "pineapple squares". Most have additional ingredients such as nuts or coconut. Many do not use margarine. Many are only sprinkled with powdered sugar - no frosting. Below are two that seem to best fit your description in most particulars. However, they are not "many" layers - just the bottom - filling - and top. The second recipe below was indeed put out by Fleishmann's, but it was on their yeast package, not the margarine.


Frosted  Pineapple  Squares

 1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 egg yolk
1 can (1 lb. 14 oz.) pineapple chunks, drained
2/3 c. milk
1 tbsp. sugar
1 pkg. dry yeast
1/4 c. very warm water
4 beaten egg yolks
4 c. sifted flour
2 sticks margarine

 Mix first three ingredients in saucepan.  Stir in one egg yolk, slightly 
beaten and pineapple chunks. Cook over medium heat, stirring constantly until 
thick and smooth, about 7 minutes.  Cool to luke warm while preparing dough.
Scald milk and 1 tablespoon sugar, cool to luke warm.  Dissolve yeast in 1/4
cup warm water, add to milk mixture.  Stir in the 4 lightly beaten egg yolks.
Cut the margarine into the flour using a pastry blender, until mixture resembles 
coarse meal.  Stir in yeast and milk mixture, blend thoroughly.  Dough will be 
soft and moist.  Divide dough in half. Roll one half out on floured
board to fit bottom of jellyroll pan and over lap edges about 16 x 10 inch. 
Spread with cooled pineapple filling.  Roll remaining dough large enough to cover 
filling.  Let rise in warm place until double in bulk. Bake at 375 degrees about 35 
to 40 minutes.  Frost with confectioners sugar icing.  Serve warm.
  Pineapple Squares
  1 teaspoon sugar
  1/2 cup warm water (100 to 110 degrees)
  1 envelope Fleischmann's active dry yeast
  1/2 cup warm milk (100 to 110 degrees)
  1 cup butter or margarine, softened
  3 3/4 to 4 1/4 cups all-purpose flour
  4 egg yolks
Pineapple Filling:
  1/2 cup sugar
  3 tablespoons cornstarch
  1/4 teaspoon salt
  1 egg yolk, slightly beaten
  1 can (1 pound, 4 ounces) undrained crushed pineapple in heavy syrup
Powdered Sugar Glaze:
  1 cup powdered sugar
  1 to 2 tablespoons milk

In a bowl, combine sugar and milk, stir until smooth.
In a saucepan, mix sugar, cornstarch and salt. Stir in egg yolk and 
pineapple. Cook over medium heat, stirring constantly, until mixture comes 
to a boil. Cool.

In a large, warm bowl, dissolve 1 teaspoon sugar in warm water. Sprinkle in 
yeast; stir until dissolved. Add warm milk, butter and 1 cup flour. Beat 2 
minutes at medium speed of electric mixer, scraping bowl occasionally. Add 
egg yolks and 1/2 cup flour. Beat 2 minutes at high speed. Stir in enough 
remaining flour to make soft dough.

Divide dough in half. Roll each half on floured surface to fit a 15-1/2-inch 
by 10-1/2-inch by 1-inch jellyroll pan. Transfer one layer to ungreased 
jellyroll pan. Spread with pineapple filling (see above). Top with remaining 
layer of dough. Seal edges together. Snip surface of dough with scissors to 
let steam escape. Cover; let rise in warm, draft-free place until doubled in 
size, about 1 hour. Bake at 375 about 35 to 40 minutes, or until done. Let 
cool in pan. Drizzle with powdered sugar glaze (see above) while warm. Cut 
into squares to serve. Makes 48 squares.


My ancestors were what is known as Scots-Irish or Ulster Scots. It's likely that the family came to Ulster, or Northern Ireland, in the 1600s. There was a large migration of Protestant "Lowland Scots" from Scotland to Northern Ireland during that time, partly due to political & religious reasons and partly due to a large-scale famine and greener pastures offered by the "Plantation of Ulster." However, they found themselves to be tenant farmers(or worse) in Ulster, and just a few generations later, many of them then made a second migration to America. Below are some recipes from Ulster.

Anraith Onniún - Ulster Onion Soup

1 lb. sliced onions
4 1/3 cups chicken stock
1 1/3 cups milk
2/3 cup cream
2 tablespoons butter
2 tablespoons flour
2 cloves
1/4 teaspoon nutmeg
1 bay leaf
salt & pepper to taste

Cook the onions & cloves in a pan with the butter until onions are 
soft. Do not brown. Carefully add the flour, stirring well for 1 
minute, add nutmeg, bay leaf & chicken stock. Bring to a boil 
stirring all the time until smooth. Lower heat, simmer until the 
onions are cooked. Slowly add milk and then cream, stirring 
constantly. Remove the cloves & bay leaf. Serve hot garnished with 
grated cheese if desired.

Serves about 4.
Stobhach Gaelach - Ulster Irish Stew

2 lb. Lamb neck chops
6 med. Onions, chopped
2 lb. Peeled & sliced potatoes
2 1/2 cups water
2 tablespoons chopped parsley
salt & pepper to taste

Put meat in heavy, cast iron casserole pot, cover with a layer 
chopped onions and then a layer sliced potatoes. Add a little water, 
boil on stove for 15 minutes. Add remaining water, cover cook in 
350F. oven for one hour. Add remaining onions & potatoes, cover, 
return to oven for another hour or until meat is tender.

Serve from the casserole pot. Garnish with parsley.
Champ - Ulster Mashed Potatoes

1 1/2 pounds potatoes, preferably Yukon Gold, peeled and cut into chunks 
1 cup chopped leeks, washed 
1 cup 1% milk 
1 tablespoon extra-virgin olive oil 
1/4 teaspoon salt, or to taste Freshly ground pepper to taste 

1. Place potatoes in a saucepan and cover with cold salted water. Bring to a 
boil and cook, partially covered, until tender, about 15 
2. Meanwhile, combine leeks and milk in another saucepan. Bring to a simmer 
over low heat. Cook, partially covered, stirring occasionally, until the 
leeks are tender, about 15 minutes. 
3. Drain the potatoes and return them to the pan. With a potato masher, mash 
until smooth. Stir in oil and the warm leeks and milk. Season with salt and 

Makes 4 Servings


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