These recipes were contributed by Genni Link, a Granbury resident, and originally appeared in the GranburyNOW August 2016 issue.
Sour Meatballs
- 1 lb. ground beef
- 1/2 cup onion, finely chopped (optional)
- 1/2 cup breadcrumbs or crushed saltine crackers
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 eggs (separate 1 egg and reserve yolk for later)
- 2 1/2 cups water
- 1/2 cup vinegar
- 2 bay leaves
- Mix first 5 ingredients with 1 egg plus 1 egg white and form into 1 1/2-inch to 2-inch meatballs.
- Pour water, vinegar and bay leaves into a large skillet, bring to a boil and add meatballs. (Meat needs to be about 3/4 covered with water.)
- Boil 20 minutes. Remove meatballs; place on a deep platter.
- Make a gravy thickening (water and cornstarch or flour) and pour slowly into liquid, stirring constantly.
- Cook to a desired thickness. Remove from heat and stir in slightly beaten egg yolk.
- Pour sauce over meatballs. Serve with mashed potatoes.
Porcupine Balls
- 1 lb. ground beef
- 1/2 cup uncooked white rice
- 1/2 cup water
- 1/2 cup onion, chopped
- 1/2 tsp. salt
- 1/2 tsp. celery salt
- 1/4 to 1/2 tsp. garlic powder
- 1/8 tsp. pepper
- 1 15-oz. can tomato sauce and 1 cup water (or 3 cups tomato juice)
- Mix all ingredients except the tomato sauce or juice; form into 1- to 1-1/2-inch meatballs. Place in a large frying pan.
- Mix tomato sauce and water or tomato juice. Pour over meatballs and cook over medium heat about 30-40 minutes. Add water during cooking, if necessary.
Pepper Nuts
Old German recipe.
- 2 cups dark syrup (Karo or similar)
- 2 cups sugar
- 2 cups lard (I use half shortening, half butter.)
- 1 cup strong black coffee (liquid, not the grounds)
- 1/2 Tbsp. nutmeg
- 1 tsp. soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 Tbsp. black pepper
- 1/2 Tbsp. ginger
- 1/2 Tbsp. cloves
- Flour, as needed
- Mix all ingredients and add enough flour to make a very stiff dough.
- Roll out and cut out circles the size of a nickel.
- Bake at 350 F to brown. (Note: Recipe created for high altitude; baking temperature may need to be adjusted for low altitude baking.)
- Allow to season for a couple weeks for best flavor. These are bite-size with a strong spicy flavor and are great with coffee. Keep long-term sealed in a tin. The recipe makes a huge batch, so freezing for later use is a great option.
Ice Cream Cookies (Homemade Oreos)
Cookies:
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3/4 cup shortening
- 1 egg
- 2/3 cup sour milk (buttermilk or add 1/4 tsp. vinegar to milk and allow to sour)
- 2/3 cup powdered cocoa
- 1 tsp. soda
- 1 tsp. baking powder
- 2 cups flour (add a bit more if needed)
Cream Filling:
- 1 Tbsp. butter
- 1/2 Tbsp. vanilla
- 1 1/2 Tbsp. cream
- 3/4 cup powdered sugar
- 1/8 tsp. salt
- For cookies: Add ingredients, one at a time, in order given.
- Add flour to make a stiff, rollable dough.
- Roll thin. Cut out using a round cookie cutter or biscuit cutter. Bake in a “quick” (375 to 400 F) oven for 5-7 minutes. Watch closely. (Note: This recipe was created for high altitude; baking time and temperature may need to be adjusted for low-altitude baking.)
- For filling: While cookies cool, mix all filling ingredients until smooth.
- When cookies are cool, spread filling on one cookie and top with second cookie. Continue until all cookies are used.
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