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Lum's/Ollie's Fries

Ollie's Red Spice for Fries Copycat 

1/2 C sugar
1/2 C salt
2 TBS paprika
2 TBS ground cayenne
1 TBS ground cumin
1 TBS ground celery seed
1/2 TSP ground coriander seed
2 tsp garlic powder

Mix together in a blender or jar.
Add water as needed and brush on the burgers before cooking, during cooking
and before serving!!!!

For Fries just put in a metal salt shaker with out any water.
Cover fries right out of fryer.

To buy Ollieburger & Fries spices, see:

Lum's Ollieburger Spices

Pickled Tongue

Pickled  Beef  Tongue

1 beef tongue
Whole pickling spice
Cider vinegar

Rinse tongue with cold water.  With a small knife make 6 to 8 small 
slits in various places on tongue, fill each with a clove of garlic.
Place in a 6 quart pressure cooker.  Pour cider vinegar into pressure
cooker to make it 1/2 full.  Add a few more garlic cloves and at least
1 onion, cut up or sliced.  Add water to make the pressure cooker 3/4
full; add a handful of pickling spice.  Put lid and valve on cooker and
cook on high heat until the valve rocks vigorously, then lower to a low
to medium heat and cook for 40 minutes.  Cool. Remove from liquid, peel
off skin, slice and return to liquid.  Store in a bowl in refrigerator.
When thoroughly chilled skim off any excess fat.
Pickled  Beef  Tongue

1.  Boil in salt water 3 hours.  Peel hot tongue.
2.  Boil: 1 c. sugar   In a small bag: 1 tsp. mustard seed 2 tsp. mixed
pickling spice 1 med. onion, sliced Some pepper 1/4 c. salt. Simmer meat
in solution for 10-15 minutes.  Let set in cold solution in refrigerator
about a week.  Slice and eat.  Store in solution in refrigerator.
Pickled beef tongue

Categories: Basque  Meats  Side dish
Yield: 1 Servings

1 each Whole Beef Tongue
1 each Large Onion, quartered
3 each Bay Leaves
1 each Tub of ice water
1 1/2 cup Basic french vinaigrette

In large stockpot, bring beef tongue, onion and bay leaves to 
rolling boil. Simmer until tongue is easily pierced with fork, 
approx 45 minutes to an hour per pound. Plunge tongue into ice 
water, cool until it can be easily handled. Peel tongue, and 
trim fat and membranes from the underside. Slice into 1/4 to 1/3 
inch slices. Arrange in shallow non-metallic dish, and pour French 
vinaigrette salad dressing over slices. Marinate in refrigerator 
for at least 8 hours. Serve cold. Nice with a green salad for a 
lighter lunch.
Pickled Beef Tongue Recipe

Select a large, fresh beef tongue. Soak in cold water one-half hour.
Crush a piece of saltpetre,size of walnut, one teacup of salt, one 
teaspoon of pepper, three small cloves of garlic cut fine;mix seasoning.
Drain water off tongue. With a pointed knife prick tongue; rub in 
Put tongue in crock; add the balance of salt, etc.; cover with plate
and weight. Allow to stand from four to five days. Without washing 
off the seasoning, boil in fresh water until tender.

Source: The International Jewish Cook Book
Tags: kosher beef vintage
Tongue in Wine Sauce
A dish from the Hungarian Jewish Kitchen

l pickled beef tongue, about 2 kilos
8 bay leaves
10 whole peppercorns
2 tsp. dill
1 cup port wine
1 Tbsp. butter (for kashrut use a parve substitute)
1 tsp. sweet paprika
1 Tbsp. cornflour
3 cups beef stock

Remove the fatty end of the tongue (reserve it for future use in a
 soup or stew). Place the tongue in a large kettle, add
the stock and then add enough water to cover. Add 5 of the bay leaves,
the peppercorns and the dill. Bring to a boil, reduce the flame and cook
until the tongue is soft (about 2 hours). Peel under cold running water 
and let cool.

In a saucepan boil the wine with the remaining bay leaves until the 
wine is reduced by half. Remove from the flame,add the butter and 
the paprika, mixing well.

While the sauce is still hot sprinkle over the cornflour, mix well 
and continue to mix until the sauce thickens. Slice the tongue thinly 
and heat the slices in the sauce. Serve hot. (Serves 6 - 8)
Glazed tongue

1 4- to 5-pound pickled beef tongue
1 baking potato, peeled
3 medium onions: 2 quartered, one diced
3 tablespoons pareve margarine
2 tablespoons honey mustard
5 tablespoons ketchup
3 tablespoons Tupelo or other varietal honey
3 tablespoons white vinegar
1/4 cup dark brown sugar
1/4 cup raisins (optional).

Place tongue in about 4 quarts of water or to cover. Add potato and 
quartered onions. Bring water to a boil and simmer, covered, for 2 to 
3 hours, until it is tender when pierced with a knife. Cool until room 
temperature in cooking water.

Remove from water and, using a sharp knife, peel off outer skin and any 
extra fat or gristle. Return tongue to cooking water. This may be done 
a day in advance; cover and refrigerate.

In small pan, sauté diced onion in 1 tablespoon margarine until golden. 
In a small saucepan, mix mustard, ketchup, honey, vinegar, brown sugar, 
remaining margarine and raisins, if using. Cook a few minutes, stirring 

Add up to 1/2 cup of tongue cooking liquid and stir well. Glaze may be 
made a day in advance; cover and refrigerate.

Preheat oven to 350 degrees. Remove tongue from cooking water and place 
in a roasting pan. Brush glaze on and bake for 45 minutes, basting tongue
occasionally. Cut diagonally into slices about 1/4-inch thick and serve.


Good morning, Phaedrus--My goodness your response is quick.  Thank you
for sending the Borscht recipe; I am anxious to try it.

Are you receptive to receiving really good family recipes?   I have our
family's recipe for Goetta (pronounced "gut-ta").  My husband's  German
ancestors came from the Covington, KY, and Cincinnati, OH, areas, where 
a company,named Glier's, is now successfully producing a version of this 
recipe.  Are you interested?


An old Weber/Fricke family recipe passed down orally and  demonstrated by
good family cooks from generation to generation. Recipe gave to Eileen
Kay ADAMS Fricke by her mother-in-law Ruth Agnes KINCAID  Fricke

2 to 4 pounds beef (lean ground round, sirloin, or  chuck)

1 pound pork (ground,  lean)
1 good-sized onion for each pound of meat, sliced into quarters
1-1/2  teaspoons Salt
Pepper (to taste)
Have butcher grind  beef and pork together.  Place the meat mixture in a
stewing pot,  add
onions, salt, and pepper, and cover with water.  Stir until smooth,  and
simmer on top of the stove
for about 2 to 21/2 hours.
Add To  Cooked Meats:
1 2/3 cups Oats (NOTE: another recipe calls for only 2/3 cup  Oats.
K.Fricke uses 1 2/3 cups of  quick oats and only cooks it  until
Cook oats with meats 30-45 minutes or  until thick, stirring almost
constantly.  Pour thickened mixture into  two bread-style loaf pans 
that have been greased and floured.
Let cool  thoroughly
before cutting into 1/2" thick slices.  Dredge slices in flour,  sprinkle
with additional salt and pepper (if desired), and fry at 350-degrees  
on one side until it is thoroughly brown and crispy before turning to 
brown  the top.   (NOTE: Turning slices prematurely will cause them to 
break apart.)   Finished slices should be brown and crispy on the 
outside but soft on the inside.   Place fried Goetta on a slice of 
bread that has been liberally slathered with mustard, top with onion 
and second slice of bread.  Serve immediately.
Kate's Suggestion: After  the slices are separated, dredged in flour,
salted and peppered, they may  be wrapped, individually, in plastic wrap 
and frozen until ready for  use. Frying may begin while the slice is
still frozen.

Magic Pan Beef Crepe Filling

 Magic Pan -Country Beef for beef crepes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/8           cup  oil
     2/3         pound  onion -- sliced 1/4" thick
  2 1/3         pounds  beef stew meat
     1/4    tablespoon  black pepper
     1/4    tablespoon  caraway seed
     1/2      teaspoon  salt
  1 3/8         ounces  beef soup base
     1/4         quart  water -- warm
  2 1/3         ounces  dry milk
  1 7/8         ounces  flour
     1/2         quart  water -- warm

heat oil over medium heat
add onions and saute until soft
add beef and spices and saute until browned
dissolve beef base in warm water
add to beef and simmer, do not let boil, until beef is tender

Roux - dissolve dry milk and flour in water and whisk until smooth

When meat is firm but tender to the bite and slowly add the roux while
stirring and cook until sauce is smooth and flour taste has gone.

  "4 1/8 pounds"

Per Serving (excluding unknown items): 603 Calories; 31g Fat (47.2%
calories from fat);58g Protein; 19g Carbohydrate; 2g Dietary Fiber;
147mg Cholesterol; 1717mg Sodium.

Exchanges: 1/2 Grain(Starch); 8 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

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