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Collard Kraut

On 5 Dec 2005 at 11:19, Wildria wrote:

> My father annually made a batch of sauerkraut using collard greens. 
> As part of our family recollections we are searching for a recipe as
> none of us know the recipe and he died before passing the recipe down.
>  Could this have been the usual cabbage version with collard greens
> substituted?
> - Wildria 

Hi Wildria,

My Great-Aunt Eula Taylor, from Mooreville, Mississippi, used to make this. Sorry, I don't have her recipe.

There is a recipe below, but I believe that you can use any good cabbage sauerkraut recipe, by substituting the collard greens for the cabbage.


Collard Kraut


5 gallons collards
1 cup canning or pickling salt

Rinse collards, chop or shred to desired consistency. Layer about 
1 gallon of collards and sprinkle with 2 tablespoons salt in large 
glass jars, food-approved plastic containers or stoneware crocks. 
Then add more layers of collards and salt until container is full, 
leaving approximately 4 to 5 inches of space at top of container. 
Add water until it covers the chopped collards. The collards should 
be completely submerged in the brine. Add plate and weights; cover
container with a clean bath towel.

Store at 70 ºF for fermenting. At this temperature it will take
approximately 3 to 4 weeks to ferment. If any scum forms above the p
late or weight, remove it about 2 to 3 times a week. Taste in about 
two weeks. Allow collards to ferment until desired flavor is reached.


Fully fermented kraut may be kept tightly covered in the refrigerator 
for several months or it may be canned as follows:

Hot Pack: Bring kraut and liquid slowly to a boil in a large kettle,
stirring frequently. Remove from heat and fill jars rather firmly 
with kraut and juices, leaving 1/2-inch headspace. Adjust lids and
process pints for 10 minutes and quarts for 15 minutes in a boiling 
water bath.

Raw Pack: Fill jars firmly with kraut and cover with juices, leaving
1/2-inch headspace. 
Adjust lids and process 20 minutes for pints and 25 minutes for quarts 
in a boiling water bath.


On 5 Dec 2005 at 13:07, Sandra wrote:

> I am not sure of the true spelling of this one.
> We believe it to be Gibonetze which is what our grandmother used to
> make. Wonderful pastry.
> Sandy 

Hi Sandra, The only thing that I can find with a name close to that is "gibanitsa", which is also called "gibanica". It's a Serbian pastry. See below for recipes.



This dish is from Serbia. It is special because it is not prepared 
in other parts of the former Yugoslavia. This recipe comes from a 
woman who arrived in Australia about a year ago with her family, 
after spending seven years as a refugee in Belgrade. The recipe 
was handed down to her from her husband’s auntie.
1 packet filo dough 
500 grams low fat cottage cheese 
500 grams full fat cottage cheese 
5 eggs 
1 teaspoon salt 
half a cup of oil (sunflower, or other light-tasting oil) 
1 cup milk 
half a cup of buttermilk 
20 grms. butter 
1 tablespoon milk

 Preheat oven to 250 degrees. Combine two types of cottage cheese 
in large mixing bowl. Add eggs one at a time, beating after each
addition. Add salt, oil, milk, and buttermilk, and beat until well
combined. Place one layer of pastry in the bottom of a deep pan. 
Dip almost all of the remaining pieces of pastry into the batter 
and then place them at random in the pan. Reserve about three 
undipped pieces for the top, as well as several tablespoons of 
batter. Cover the top of the mixture with the remaining pastry 
layers. Cut up the butter into small pieces and place on the pastry.
Spoon the remaining batter and the additional tablespoon of milk 
over the top. Cook for about 40 minutes, until nicely browned on 
top. Invert onto a plate. Serve warm. This dish is often accompanied 
by a glass of buttermilk or beer.
Prekmurska Gibanica is a cake similar to Strudel, with poppy seeds, 
curd cheese, walnuts and apples. It is a national speciality of 

A fireproof earthenware baking mould (preferably round, diameter 
32 to 35 cm, height 7 to 9 cm). 
To pour on: 70 cl sour cream and 2 eggs or 3 egg yolks, mixed well 
To sprinkle on: 250 g butter 

Strudel dough
500 g flour 
40 g sunflower seed oil 
20 to 30 cl lukewarm water 

Short pastry dough (base)
150 g flour 
100 g fat (butter or margarine) 
1 egg yolk, 50 g icing sugar 
1 pack of vanilla sugar 

Walnut filling
250 g ground walnuts 
80 g sugar, some cinnamon 
grated lemon peel 

Curd cheese filling
1000 g full-fat curd cheese 
1 egg 
80 g raisins 
100 g sugar 
1 pack vanilla sugar 

Poppy seed filling
150 g ground poppy seeds 
80 g sugar 
some cinnamon 
grated lemon peel 

Apple filling
1 kg apples 
100 g sugar 
some cinnamon 


Strudel dough
Sift the flour onto a working surface, make a well in the middle, 
add a pinch of salt, oil and water, mix everything together and 
knead for about 10 minutes until the dough is smooth and elastic. 
Shape the dough into a ball, coat with oil, cover and leave to rest 
for 30 minutes on a floured board. 

Short pastry dough
Sift the flour onto a working surface, press a well in the middle, 
add knobs of butter, sugar, egg yolk and vanilla sugar, and knead
together quickly. 

Walnut filling
Thoroughly mix ground walnuts, sugar, vanilla sugar and cinnamon. 

Curd cheese filling
Mash the curd cheese, thoroughly mix the egg, vanilla sugar, sugar, 
some salt and grated lemon peel until the filling spreads nicely. 
Add washed raisins that have been softened in rum. 

Poppy seed filling
Thoroughly mix ground poppy seeds, sugar, vanilla sugar, cinnamon 
and grated lemon peel. 

Apple filling
Peel the apples, slice them and mix them with sugar and cinnamon. 

Grease the baking mould well, roll out the short pastry dough and 
line the base of the baking mould with it, then prick it gently 
with a fork. 
Stretch the strudel dough and coat it with oil. 
Pull it thinly over the baking mould so that the thick edges hang 
down over the mould. 
Cut off the edges to make 8 equal-sized sheets of strudel dough. 
Place the first sheet of strudel dough on the short pastry dough,
coat with poppy seed filling and sprinkle with butter and the sour 
cream mixture. 
Then place the second sheet of strudel pastry on top, coat with 
curd cheese filling and sprinkle with butter and the sour cream 
Cover with the next sheet of strudel dough, coat with walnut filling 
and again sprinkle with butter and the sour cream mixture. 
Coat the fourth sheet of strudel dough with the apple filling and
sprinkle with butter and the sour cream mixture. The Gibanica is 
now half-assembled. 
Repeat steps 4 through 7 until you end up with 8 uniform layers. 
Finally, cover with a sheet of strudel dough and pull it over the
edge of the baking mould, then sprinkle with butter and cream. 
Prick the Gibanica with a long needle again. Bake in a pre-heated 
oven or bread oven at 175°C for about 75 minutes. 
Coat with sour cream and allow it to cool a little 
Cut into triangles, sprinkle with icing sugar and serve. 

Notes, tips and variations
You can also assemble the individual layers of the Prekmurska 
Gibanica in a different order. The only important point is that 
moist (curd cheese, apple) and drier (poppy seed, walnut) fillings 
should alternate.  
2 lb Cottage cheese, large curd 
4 ea Egg, separated 
1/2 ts Salt 
1 x Cheese 
10 tb Butter 
1 lb Phyllo dough 

Mix cheese with egg yolks and one stick of melted butter.
Add salt.
Beat egg whites until foamy and add to cheese mixture.
Grease 9 x 13 pan.
Place 3 phyllo sheets on bottom and sprinkle lightly with filling.
Alternate triple layers of dough with filling, ending with dough.
Melt remaining butter and sprinkle over top.
Bake at 350 degrees for 1 hour.
Let cool slightly before cutting.
Can be reheated uncovered.

Yvette Sauce

On 5 Dec 2005 at 17:53, Irene wrote:

> My name is Irene and I'm looking for a recipe for Catfish Yvette from 
> Pappadeaux's restaurant. Sometime they make this same dish with
> another kind of  fish. Please help.... Thank You....irene

Hello Irene,

See below.


Pappadeaux's Yvette 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         Ounces        grill butter
3                       shrimp
3         Ounces        Yvette Sauce
1         Ounces        chopped lobster
1 1/2     Ounces        mushrooms, sliced and cooked
1/4       Ounces        Spinach, chopped
1                       fresh fish filet
6         Ounces        dirty rice 

Yvette Sauce
2         pound         unsalted butter
3         Cup           flour
1         gallon        shrimp stock
1/2       Cup           sherry wine
1/4       Cup           Worcestershire sauce
5         Tablespoon    cayenne pepper
1/3       Cup           chicken base
2 1/2     pound         Swiss cheese
4         quart         heavy cream
Place 2 ounces of grill butter in sauté pan and heat. 
Add shrimp and sauté until 3/4 done. Place pre-bagged 
lobster, mushrooms, and spinach in pan and heat for 30 
seconds. Drain butter. Add Yvette sauce and toss. Place 
prepared fish fillet on a plate with 6 ounces dirty rice. 
Pour sauce over the middle 2/3's of the fish. Use a spatula 
to remove all of the sauce from the pan. Garnish with 1/2 
ounce. Spicy pecans over the top of sauce. Garnish the fish 
with parsley and the dirty rice with chives. Plate the dish 
with kale and a lemon wedge. Yvette sauce preparation: Melt 
butter in a saucepan. Add flour and whisk smooth. Cook for 
3-4 minutes, stirring frequently. In a separate pan, bring 
the shrimp stock to a boil and remove from heat. While whisking, 
slowly add shrimp stock to roux and whisk until smooth. Add 
sherry wine. Add Worcestershire sauce, cayenne pepper and 
chicken base then blend. Add cheese in small pieces and whisk 
until all is melted and smooth. Add heavy cream and whisk. Let 
simmer for 5 minutes. Strain through a china cup into a clear 
container and place in refrigerator.


On 6 Dec 2005 at 12:55, Marvin wrote:

> am most interested in finding a recipe for "really" authentic Jewish
> Potato Latkes.  Have tried Ratner's and Jenny Grossinger's books but
> they just don't do it.  Do you have a real good one??
> Marv 

Hello Marv,

See below for three.


Potato Latkes
6 to 8 medium potatoes - peeled, grated & drained well
3 eggs
1 medium onion, chopped or grated
1/2 tsp. salt
1/8 tsp. pepper
4 Tbsp matzo meal
shortening or vegetable oil for frying
Beat eggs then mix in the grated potatoes (use grater, coarse side),
chopped onion, 
salt, pepper, and matzo meal. Drain remaining liquid.

Heat shortening in a fry pan, medium fire. Drop in the mixture by 
1 or 2 tablespoonfuls. 
Flatten. Fry on both sides, adding more shortening as needed. Flip 
often until well done, with a browned, cripsy surface. Serve hot.

Top with apple sauce or sour cream. 
Crisp Fried Potato Latkes

Yield: 10 Servings

2 1/2 lb Potatoes; pref. baking type such as Russet or Idaho peeled
1 lg Onion
3 lg Eggs; lightly beaten
1 ts Salt; or to taste
1/8 ts Black Pepper, fresh ground or to taste
1/4 c Matzo meal or 2 tb All-Purpose Flour, or more Pref. unbleached

For Frying --- To Serve
Vegetable Oil Applesauce Sour Cream or Plain Yogurt

Shred or grate the potatoes alternately with the onion to keep the 
potatoes from darkening. (The size of the shreds is a matter of 
personal taste.) Coarse shreds produce lacier latkes with rough 
edges. Fine shreds or grated potatoes produce denser, smoother 
latkes.) Squre the excess liquid from the potato and onion shreds. 
Mix in the eggs, salt, pepper and matzo meal (or flour). Let the 
mixture rest for about 5 mins., so that the matzo meal can absorb 
some moisture. If the mixture still seems very wet, add a bit more 
matzo meal. 
In a very large skillet, over med.-high heat, heat oil that is about 
1/8-1/4" deep until it is very hot but not smoking. To form each 
latke, use a large spoon to transfer some of the potato mixture to 
the oil; then flatten the mixture slightly with the back of a spoon. 
The latkes will be irregularly shaped. An alternative method (which 
makes more evenly shaped latkes) is to press some of the potato 
mixture into a large serving spoon; then carefully slide it off the 
spoon into the hot oil.
Continue making latkes until the skillet is full, leaving a little 
room between each one. Fry the latkes until they are well browned on 
both sides and crisp around the edges. Drain them well on paper 
towels. Repeat the process until all the latkes are fried. Serve the 
latkes as soon as possible for the best taste and texture. Accompany 
the latkes with applesauce, sour cream, and/or yogurt, as desired. 
Potato Pancakes

Delicious onion and potato pancakes, also known as latkes, are a 
favorite in special Jewish meals.

Prep time: 20 minutes

Cooking time: 15 minutes

2 medium-size Russet potatoes, peeled (1 pound)
1/2 small yellow onion, peeled
1 large egg, beaten
1 tablespoon plain dry bread crumbs
2 tablespoons minced parsley
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter or margarine

1. Preheat the oven to 200°F and place a large baking sheet in the 
oven to warm. Using the shredding disc of a food processor or the 
coarse side of a hand grater, grate the potatoes and place in a bowl 
of ice water. Grate the onion.

2. In a large bowl, combine the egg, bread crumbs, parsley, thyme, 
salt and pepper. Transfer the potatoes and onion to a strainer, press 
them gently with your hand to squeeze out any excess liquid and 
discard the liquid. Add the potatoes and onion to the egg mixture and 
toss until thoroughly coated.

3. In a 12-inch non stick skillet, melt 1 tablespoon of the butter 
over moderate heat. Using a scant 1/4 cup of the batter for each 
pancake, drop the potato mixture into the skillet, flattening each 
cake with a spatula to form 4-inch rounds.

4. Cool the pancakes for 3 to 4 minutes on each side or until golden 
brown, then transfer to the baking sheet in the oven while you bake 
the remaining cakes. Add the remaining tablespoon of butter to the 
skillet when needed. Serve piping hot with applesauce or sour cream. 
This recipe may easily be doubled.

Makes eight 4-inch pancakes.

Per pancake: Calories 94, Saturated Fat 2 g, Total Fat 4 g, Protein 2 
g, Carbohydrates 13 g, Fiber 0 g, Sodium 151 mg, Cholesterol 35 mg 

Hot Water Cornbread

On 5 Dec 2005 at 14:15, Martha wrote:

> I am looking for a recipe for Hot Water Cornbread. This was my
> grandmother's specialty and unfortunately she has passed away. I know
> you used white cornmeal and of course boiling hot water. I don't know
> the other ingredients or measurements. Please help.
> Martha 

Hello Martha,

See below for several recipes.


Hot  Water  Cornbread

 Ingredients :
 1 c. meal
 1 tsp. salt
 1 tbsp. sugar
 1/2 c. flour
 1 tbsp. baking powder
 1 tbsp. shortening

 Preparation :
   Mix all ingredients in large bowl.  Add shortening.  Boil water.
 Pour over mixture.  Stir while adding water.  Just enough water to
 make shaping easy.  Dip hands in cold water and roll mixture into
 any shape you wish.  Drop in very hot oil until brown.  Hot water
 cooks mixture.  Remove from oil and drain on paper towels.  Serves 4-6.
 Hot  Water  Cornbread

 Ingredients :
 1 c. white all-purpose meal
 Salt (sprinkle)
 Water - boiling hot

 Preparation :
   Mix meal and salt.  Stir in enough boiling water to moisten.  Wash
 hands.  Spoon one tablespoon of hot mixture into wet hands.  Form
 into pones.  Keep hands moist while forming pones.  Drop pones into
 hot oil and fry until golden brown.
 Hot  Water  Cornbread

 Ingredients :
 1 c. cornmeal
 1/2 c. flour
 1 tsp. salt
 1 tsp. sugar
 1/2 tsp. baking powder----

 Preparation :
   Sift all of the ingredients.  Add enough hot water to mix (not
 soupy).  Add one tablespoon bacon grease to mixture.  Run hands in
 cold water.  Flatten mixture in hands.  Place in skillet and bake
 until done.
Hot  Water  Cornbread

 Ingredients :
 2 c. cornmeal
 1/2 tsp. salt (optional)
 2 c. boiling water
 1/2 c. cooking oil

 Preparation :
   Combine cornmeal and salt in medium bowl.  Make sure water has
 boiled.  Pour boiling water into cornmeal mixture.  Stir until soft
 mixture forms.  If too thick add more boiling water.  Scoop out with
 a large mixing spoon.. Place in greased skillet.  Form like a
 pancake.  Cook both sides until golden brown.


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