Custom Search



Sauerkraut Balls

----- Original Message ----- 
From: Sharon
To: phaedrus
Sent: Sunday, October 26, 2003 2:58 PM
Subject: (no subject)

> hello my name is sharon vagedes recently my friend and i went to the sour
> kraut festival one of the vendors had sourkraut balls (deep fried)  we
>asked for the recipe for them but he said they were purchased frozen from 
> somewhere but im sure they can be made at home can you please help thanks 
> a bunch ,sharon

Hello Sharon,

These come in lots of varieties according to the type of meat that's in them There are a few, but very few, that contain no meat at all. Most recipes contain sausage, butr there are some with chopped ham, some with ground beef or ground pork, some with canned corned beef, and some with dried beef. See below for a sampling of recipes.


Sauerkraut  Balls

 Ingredients :
 1 lb. sausage
 1 onion
 Bread crumbs
 1 lg. can of sauerkraut
 1 (8 oz.) cream cheese
 1 tsp. prepared mustard
 1 tbsp. garlic salt
 2 eggs
 1/2 c. milk
 Pepper to taste
 Oil for frying

 Preparation :
   Fry sausage and onion until browned.  Drain off fat.  Combine all
 ingredients except eggs, milk and bread crumbs.  If still warm to
 work with put in refrigerator and then roll into 1 1/2 inch balls
 and roll in flour.  Then dip balls into egg and milk mixture and
 roll in bread crumbs and fry in deep fat.
 Sauerkraut  Balls

 Ingredients :
 1 onion, chopped
 1 lb. sausage
 1/2 lb. ground beef
 1/2 clove garlic
 4 tbsp. flour
 1/2 c. sauerkraut juice
 3 c. chopped sauerkraut, drained
 1 tbsp. parsley
 1 tbsp. sugar
 1 tbsp. cheese
 1 tbsp. mustard
 1 can bread crumbs
 Milk, egg, flour

 Preparation :
    Brown onion, garlic, sausage and ground beef.  Stir in flour.
 Cook thoroughly.  Add sauerkraut juice and chopped sauerkraut,
 parsley, sugar, cheese and mustard.  Cook until thick.  Chill
 overnight.  Dip: 1 c. milk   Roll meat mixture into bite size balls.
  (Smaller the better.)  Roll ball in flour, then in egg and milk
 mixture, then bread crumbs.  Deep fry 2 to 5 minutes, until brown.
 Cool thoroughly before freezing. Preheat oven to 350 degrees.  Bake
 15 to 20 minutes.  I think they taste best, freshly deep fried.
 Sauerkraut  Balls

 Ingredients :
 1 c. chopped onion
 3 tbsp. butter
 1 c. ground pork
 5 tbsp. flour
 2 c. chopped kraut
 1/4 c. kraut juice
 1/2 tsp. salt
 1 tbsp. parsley
 Dash of pepper & garlic (if desired)

 Preparation :
    Fry onion and pork in butter.  Remove from fire and add kraut.
 Put mixture through grinder.  (Kraut will be shorter and meat
 finer.)  Add flour and kraut juice, salt and parsley.  Stir and
 spread on cookie sheet.  Refrigerate.  Make into balls.  Roll in
 flour, milk and egg mixture, then crumbs.  Cook in deep fat 350 to
 375 degrees.  Use Kellogg's crumbs or seasoned Italian crumbs or mix
 Sauerkraut  Balls

 Ingredients :
 1 gal. sauerkraut
 1/4 c. mustard
 1 tbsp. garlic salt
 2 tsp. pepper
 1/2 c. margarine
2 to 3 eggs, beaten
 Dry bread crumbs

 Preparation :
   Simmer together until juice is gone.  Add 3 cups flour, 1 cup at a
 time.  Put in a flat pan and cool overnight.  Next day, make into
 balls.  Dip balls into eggs and roll in crumbs.  Deep fat fry.
 Freeze in flat pan. Re-fry before serving or fry as needed.

Nipples of Venus

----- Original Message ----- 
From: "shawn"
To: phaedrus
Sent: Sunday, October 26, 2003 5:39 PM
Subject: Recipe

Can you send the recipe for "Nipples of Venus" pudding. - thanks

Hello Shawn,

I am not aware of a pudding named "Nipples of Venus". The only food with that name that I am aware of is chocolate covered brandied chestnuts. See below.

See also:
Nipples of Venus
More Nipples of Venus
Nipples of Venus Again


Capezzoli di Venere (Nipples of Venus)
SALIERI Cappezzoli di Venere. Nipples of Venus. Roman chestnuts in brandied

This is from an Italian cookbook and the author says: "These heavenly
truffles are a little time-consuming but repay the effort.
With fresh chestnuts, the truffles are richer-tasting than with canned. For
variety, add finely chopped toasted almonds or freshly
grated nutmeg to the truffle mixture."

6 oz. bittersweet or semi-sweet chocolate
16 oz. can whole chestnuts, or 1 1/4 pound fresh
6 Tablespoons butter
1/2 cup granulated white sugar
2 1/2 Tablespoons brandy or other liqueur
1 teaspoon vanilla extract
For the chocolate coating ingredients:

14 oz. semi-sweet chocolate
1 to 1 1/2 cups pure cocoa powder
To prepare centers, melt chocolate in a double boiler and allow to cool. If
using fresh chestnuts, cut a cross on the flat side of each shell, put in a
large pan, cover with cold water, and boil for 5 minutes. Remove the shells
and inner skins. Rice the chestnuts. Cream the butter and sugar together
until fluffy, about 3 minutes. Add chestnuts and flavorings to the
butter/sugar mixture and blend well, then stir in the cooled chocolate. Mix
well. Roll into balls 1-1/2 inches in diameter; if mixture becomes too soft
to shape, chill for several minutes.

To coat, melt the chocolate on a plate over boiling water; let cool.
Carefully roll the truffles in melted chocolate, then place on a plate of
cocoa powder and allow to dry for several minutes. Dust each truffle with
cocoa and place in paper candy cup. Store in refrigerator.

Yield: 5 dozen truffles

Swans Down Marble Cake

----- Original Message ----- 
From: Maureen
To: phaedrus
Sent: Sunday, October 26, 2003 9:09 AM
Subject: Swans Down Marble Cake

> I'm looking for the receipe for Swans Down Marble Cake.  My 85 year old
> mother would really appreciate it.  Thanks.
> Maureen

Hello Maureen,

The below recipe is from a 1941 recipe pamphlet put out by Swans Down.


Chocolate Marble Cake

Best if just thinly iced with your favorite ganache.

3 oz Unsweetened chocolate, melted
1/4 c sugar
1/4 c boiling water
1/4 tsp baking soda
3 c sifted cake flour
3 tsp baking powder
1/2 tsp salt
6 oz butter, softened
2 c sugar
1 c milk
1 tsp vanilla
6  egg whites

Spray two 9" round cake pans and line bottom with parchment. Preheat oven to
375 F.
Combine melted chocolate with the 1/4 cup sugar and boiling water. Add
baking soda and stir until thickened. Cool.
Sift flour once before measuring then add baking powder and salt and sift
three times more. Set aside.
Cream butter and sugar until white and fluffy. Add flour alternately with
milk beating until smooth after each addition. Add vanilla.
Beat egg whites to moist peaks. Stir quickly but thoroughly into batter.
Pour half of batter into another bowl and add chocolate mixture. With ice
cream scoop (or large spoon) alternate light and dark batters then marbleize
by cutting through batters with knife.
Bake for approximately 35 minutes.

Dutch Oven Recipes

----- Original Message ----- 
From: "Vivian" 
To: "phaedrus" 
Sent: Monday, October 27, 2003 8:18 PM
Subject: Hi

> Just purchased a Dutch oven like my mom had - do you have recipes for 
> top of stove Dutch oven cooking?  Thanks, Vivian

Hi Vivian,

This website is devoted solely to Dutch ovens and has dozens of recipes:
Dutch Oven Cooking


The Fat Mop

----- Original Message ----- 
From: "Heidi" 
To: phaedrus
Sent: Tuesday, October 28, 2003 1:43 PM

> I'm looking for a recipe for Creamed Chicken.  Also, how do you skim fat
> from chicken that is boiling?

Hello Heidi,

See below for a creamed chicken recipe.

As for the fat. we've always let the pot cool, even put it in the fridge, then skimmed off the fat with a spoon or a cup.

However, there's a new gadget called a "fat mop" and another called a "fat mat" that lets you skim it off as the chicken cooks.

Fat Mop


Old  Fashioned  Creamed  Chicken

 Ingredients :
 1/4 lb. mushrooms, wiped clean, sliced thin
 1/4 c. butter or margarine
 1/4 c. unsifted flour
 1 c. chicken broth
 1 c. light cream
 3/4 tsp. salt
 1/8 tsp. white pepper
 2 c. cooked chicken cut in bite size pieces
 2 tbsp. dry sherry (optional)

 Preparation :
    Saute mushrooms in butter in the top of a double boiler directly
 over moderately high heat 2 to 3 minutes until golden.  Blend in
 flour, slowly stir in broth and cream and heat, stirring, until
 thickened.  Set over just simmering water, mix in remaining
 ingredients, cover and let mellow 10 to 15 minutes.  Serve over hot
 buttered toast, biscuits, corn bread, boiled rice or noodles.  Yield
 4 servings.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus