Preheat oven to 325°F. Grease or spray and 9”x3” round baking dish
or similar volume. Crack and beat eggs
with sugar and vanilla until sugar is dissolved. While beating, add melted
butter, the mix in flour well. Pour
through a sieve into the baking dish.
Bake for about 1 hour or until the mixture is no longer liquid in the
middle. Allow to cool for 20-30 minutes,
then serve. Great with whipped cream. For
smaller batch, just halve the ingredients and watch your cooking time.
Slice tomatoes into 1/4" rounds. Slice cheese into 1/4" rounds, or slices the same size at the tomatoes. Wash and dry the basil, pulling off the freshest leaves. Lay out salad on a plate: tomato, basil and cheese; layering and fanning. Dress the salad just before serving. Sprinkle with pinches of salt and pepper. Lightly splash on olive oil, then a bit of balsamic vinegar. Serve.
1-1/2 Pounds Mushrooms, your choice what
kind, cleaned and quartered
4 Pounds Beef, cubed, large chunks
1/4 Pork Fat, or substitute your favorite
1/2 Cup Flour, all purpose
6 Ounces Tomato Paste
1 Quart Beef Broth
2 Quarts Water, approximately
3 Cloves Garlic, minced
1-1/2 Pounds Carrots, peeled and cut to bite
size
2 Pound Baby White Potatoes, cleaned, peel on
Heat large soup pot to high temperature and
add 2 tablespoons of oil. Immediately
add the diced onion and sauté until brown and soft, about 6 minutes. Do not let
it burn. When done, transfer onions to a large bowl and set aside. Return pan to the heat and add the mushrooms. Sauté until they give up water and have
shrunk to about 1/2 their original size.
If needed at a tiny pit of water to pan does not burn. When cooked,
transfer to the bowl. Fry meat in a bit of oil until well browned seasoning
with salt and pepper. Best to do this in
3 separate batches. Transfer meat to the
bowl. Add pork fat to the pan and melt
adding flour and frying until it smells nutty and has browned. Add the tomato paste and mix well. Add 1
quart of water and stir well bringing the sauce to a simmer. Use as whisk and work at getting all the
lumps out.
Add the garlic, mixing well, then add the
beef stock. Add all the ingredients that
were cooked and in the bowl back to the soup pot. Rinse the bowl with 1 quart of water and add
to the pot. Stir, bring up to a simmer
and allow to cook for 1 hour uncovered.
Add the carrots and potatoes, stir and simmer for another hour
uncovered. Check for salt taste. Serve!
Serves 8-10
Wash, seed and slice cucumbers into 1/4"
slices. Place them and lemons fairly
tightly into jars. In a small bowl add
all the spices and mix. Distribute
spices evenly into the jars of pickles.
Add 1 bay leaf to each jar, 2 garlic cloves and about 1 teaspoon salt
per quart. In a sauce pan add sugar and
vinegar then bring to a boil. Turn off
the heat and stir to dissolve all the sugar.
Add the water and pour over the cucumbers. Close lids, invert and allow coming to room
temperature. Then cool place in the refrigerator
for 1 week to marinate. Enjoy!
