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Green Pepper Soup

On 24 Aug 2007 at 9:44, dorothy wrote:

> I am looking for a receipe for stuffed green pepper soup.  Have you
> ever heard of it?  If so do you know how to make it?
> Thanks so much 
> Dorothy

Hello Dorothy,

See below.


Stuffed Green Pepper Soup

2  lbs ground beef  
2  quarts water  
1 (28  ounce) can diced tomatoes (undrained)  
1 (29  ounce) can tomato sauce  
2  cups cooked long-grain rice (1/2 cup uncooked)  
2  cups chopped green bell peppers (about 2 large peppers)  
2  beef bouillon cubes  
2  tablespoons packed brown sugar  
2  teaspoons salt  
1  teaspoon pepper  

In 6-quart saucepan or Dutch oven, brown beef; drain. 
Add remaining ingredients; bring to boil. 
Reduce heat; cover and simmer for 30 to 40 minutes or until tender. 
Makes about 16 servings. 

Frankenmuth Recipes

Would you believe Frankenmuth, Michigan is famous for fried chicken? There are two restaurants across the street from each other that are the reason for this fame: The Bavarian Inn and Zehnder's. Not only are they not in the Southern U.S., but they have a distinctive German flair! German fried chicken?

Well, anyhow, I have never found a recipe for their fried chicken, nor have I found one for their stuffing. See below for the recipes that I have found.

Bavarian Inn Cranberry Muffins

1 3/4 C. sifted flour
3/4 t. salt
1/4 to 1/2 C. sugar (to taste)
2 t. baking powder
2 eggs
3/4 C. milk
2 to 4 T. melted butter
1 C. chopped fresh or frozen cranberries
1 t. grated orange rind
1 C. chopped pecans

Preheat oven to 350F.

Combine flour, salt, sugar and baking powder in bowl. In separate bowl, 
beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into 
flour mixture. Before batter is completely mixed, add cranberries, orange 
rind and pecans; mix completely.

Fill 24 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or 
until muffins test done.

Makes 24.
Cherry Chews (From The Bavarian Inn In Frankenmuth Mi.)

5 egg whites, room temperature
1/4 t. salt
1 3/4 c. sugar
2 c. chopped pecans
1 c. candied cherries
10 T. butter, melted
1 1/2 t. vanilla
1 3/4 c. sifted cake flour

Preheat 350. Line (9x13 inch) baking pan with buttered waxed paper or 
parchment paper. Beat egg whites with salt til foamy. Gradually add sugar 
and beat til whites form stiff peaks. Combine pecans, cherries, melted butter 
and vanilla and fold into whites alternately with the flour. Spread into pan 
and bake til dry (about 35-45 minutes). Let cool and cut into squares.
(makes 6 dozen)
Frankenmuth original baked chicken

1 3lb chicken cutup
2 cups flour
1/2 tbs salt
3 tsp black pepper
1/4 cup vegetable oil
1 spanish onion large diced
1/2 tbs Zehnders seasoning
1 cup water


1. Wash chicken under cool running water.
2. Mix flour,salt and pepper together and dust moist chicken in it.
3. Heat vegetable oil until medium hot in iron skillet. Add butter and 
melt quickly. This mixture will give the chicken a deep golden brown.
4. Brown chicken on both sides,skin side down first.Your chicken will 
still be undercooked.
5. Remove when browned and place in small roasting pan.For this recipe 
to work you need to double stack the chicken pieces.All chicken skin 
side up.
6. Sprinkle the onions over chicken. Season with Zehnders seasoning.Add 
7. Bake in preheated oven 325 deg oven for 35 minutes uncovered.Remove 
from oven,place bottom pieces on top and vise versa.
Bake an additional 30 minutes or until done.
Bavarian Inn Ruby'S Classic Schnitzel
Yield: 1


    1/2 c  all purpose flour
    1/4 ts garlic salt
    1/4 ts celery salt
    1/4 ts paprika
    1/4 ts seasoned salt
    1/8 ts pepper
      1    egg; slightly beaten
    1/2 c  milk
      2 tb cooking oil; to 3
      6    pork sirloin cutlets; 1/2
           -4oz ea
      1    lemon wedges; optional
      1    sour cream/dill sauce
  1 1/4 c  chicken broth
    1/2 c  dairy sour cream
      2 tb all purpose flour
    1/2 ts dried dill weed


In a shallow dish, stir together flour, garlic salt, celery salt, paprika,
seasoned salt and pepper. In another shallow dish, stir together egg and
milk. In a large skillet, heat cooking oil. Coat each cutlet with flour
mixture, then dip in egg mixture and again in flour mixture. Cook in hot
oil over medium heat for 12 to 15 minutes or till browned on both sides
and meat no longer is pink, turning once. (Serve with lemon wedges or
Sour Cream/Dill Sauce, if you like.) Makes 6 servings. SOUR CREAM DILL
SAUCE: After preparing cutlets, remove meat from skillet and keep warm
while preparing sauce. Pour 1 1/4 cups chicken broth into the skillet
used for cooking the cutlets. Over medium heat, scrape up brown bits in
skillet. Bring to boiling. In a small bowl, stir together 1/2 cup dairy
sour cream, 2 tablespoons all purpose flour and 1/2 teaspoon dried
dill weed. Stir into hot broth in skillet. Cook and stir till thickened
and bubbly. Cook and stir for 1 minute more. Serve sauce over cutlets.
Makes about 2 cups.
German Rocks

1 1/2 cups white sugar
1/2 cup butter
3 eggs
2 1/2 cups sifted all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon hot water
2 cups dates, pitted and chopped
3 cups chopped walnuts

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream the butter and sugar. Add eggs, one at a time, 
beating after each. Dissolve the baking soda in the hot water, add it 
to the egg mixture. Stir in the flour and cinnamon until well blended. 
Finally, stir in the dates and walnuts so they are evenly distributed.
Drop by heaping spoonfuls onto an ungreased cookie sheet. Bake for 10 
to 15 minutes in the preheated oven, until golden
Frankenmuth Bavarian Inn's Cheesecake Dreams

1/3 C. firmly packed light brown sugar
1 C. all-purpose flour
1/2 C. chopped walnuts
1/3 C. butter or margarine, melted
1-8 oz. package cream cheese, softened
1/4 C. sugar
1 egg
2 T. milk
1 T. lemon juice
1 t. vanilla

Preheat oven to 350. Grease an 8-inch square baking pan. In a small 
bowl mix brown sugar, flour and walnuts. Stir in melted butter until 
well combined. Reserve 1/3 cup crumbs; pat remaining gently into pan. 
Bake 12-15 minutes.

Meanwhile, in a small bowl with mixer at medium speed, beat cream 
cheese and sugar until smooth. Beat in remaining ingredients. Pour 
over crust; sprinkle on remaining crumbs. Bake 25 minutes more until 
set. Cool on rack.

When cool, cut into 2-inch squares; cut each square diagonally in half.
Chicken Seasoning Like Frankenmuth's:

1/4 c. Betty Crocker instant potato buds, no substitute
3 T. chicken bouillon powder
1 t. poultry seasoning
1 t. rubbed sage
1 t. black pepper
1 small packet Ranch dressing mix

Place above ingredients in a blender and pulse til finely powdered. 
Use as a seasoning for chicken or other dishes. Store at room temperature, 
tightly capped, for several months.
(makes 1/2 cup)

Marmalade Brompton Cake

I am looking for the Marmalade Brompton Cake recipe created by author 
Mary Ann Evans aka George Eliot around 1836.Thank you for your assistance,

Mondel Gipfali Pastry

My sister and I have been looking for a recipe for a few years with no luck.?
I'm wondering if you could help us.? It is for a Swiss Pastry called Mondel 
(I don't think I am spelling Gipfali correctly, I spelled it phonetically)? 

It is a crossaint with an almond paste filling and icing on the top.? 
40 years ago (dang I'm old) our family lived in Dubendorf, Switzerland 
for almost a year.? There was a bakery there that made it.? We've looked 
for either a recipe or a bakery that makes them, no luck.

Any help you might be able to give would be greatly appreciated! 

Thank you, 

See: Mondel Gipfali

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