DoddemaGen
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Behind the curve
Posted by Bernard Doddema, Jr. in Family News on May 24th, 2009
Yes, I’m behind. I have two or more articles, a few posts and corrections galore to add to the database. It’s been the most stressful time of my life.
Without going into too much detail, my oldest son was having some medical issues that required our full attention which meant the website took backseat during that time. I’m hoping in some future time, we’ll have enough people contributing that you won’t notice my absence. Back to the subject at hand, our son is doing better but still needs some help. It appears we finally found someone that will be able to meet his needs.
What’s that mean for DoddemaGen? I can finally get caught up. Believe me when I say this…it won’t be in one fell swoop. While coping with all the changes around here, I still have my own personal issues to deal with. The constant pain I live with seems to be increasing and my meds are just not able to keep up with it anymore. It is my goal to do some work to this site daily so I don’t fall too far behind.
Thanks for your patience!
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Huzarensla (Meat and Potato Salad)
Posted by Ben Doddema in Salad, Sides & Soup on April 24th, 2009
My mom always made this salad a day ahead, but took it out of the fridge before serving as it tastes better when not ice cold.
Ingredients:
- 1 pound cold meat-any kind
- 3 green apples
- 3 hard boiled eggs
- 1 cooked beet
- 6 boiled potatoes
- 4 dill pickles
- 10-12 small pickled onions
- 3 tablespoons oil
- 3 tablespoons vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tomato
- several sprigs of parsley
Directions:
- Take the green apples and core and dice them
- Take the beet and dice it or use a 16 oz. can of diced beets well drained
- The potatoes should be coarsely mashed while hot
- Let the potatoes cool
- Slice the dill pickles
- Combine all ingredients
- Put salad on plater and shape in any form you desire
- Spread with mayonnaise and decorate with slices of pickle, parsley sprigs and tomato
Related posts
Cranberry Pineapple Salad
Posted by Bernard Doddema, Jr. in Salad, Sides & Soup on April 23rd, 2009
This was another one of those recipes that we used for our first Thanksgiving together. It’s been almost 16 years now and we still use it every Thanksgiving. The kids love it since it has all their favorite fruits in it.
Ingredients:
- 1 can (20 oz) crushed pineapple, drained
- 2 pkg (4 oz) raspberry jello
- 1 can (16 oz) whole berry cranberry sauce
- 1 medium apple, chopped
- 2/3 C chopped walnuts
Directions:
- Drain pineapple juice in a 1 quart cup.
- Add enough cold water to reserved liquid to measure 3 cups.
- Pour into saucepan.
- Bring to boil
- Remove from heat.
- Add jello and stir until dissolved.
- Add in cranberry sauce until blended.
- Pour into large bowl.
- Refrigerate 1-1/2 hours until thickened.
- Stir in remaining pineapple, apples and nuts.
- Refrigerate 4 hours until firm.
Related posts
Clam Chowder
Posted by Bernard Doddema, Jr. in Salad, Sides & Soup on April 22nd, 2009
While Kara and I were dating, she invited me to her home for dinner. She prepared the entire dinner by herself with this as the main course. It was at this moment that I knew I had to marry her!
Ingredients:
- 2 (6.5 oz) cans of clams OR 3/4 lbs minced clams
- 1 C onions, finely chopped
- 1 C celery
- 3/4 C butter
- 1 qt half & half
- 1/2 t sugar
- 1 C diced carrots
- 3 C diced potatoes (bite-sized)
- 3/4 C flour
- 1/2 t salt
- pepper for taste
Directions:
- Cover vegetables with water and cook until tender.
- Melt butter and flour slowly for 1-2 minutes. Do not brown.
- Add half & half slowly.
- Stir until smooth and thick.
- Add to cooked vegetables.
- Add clams undrained.
Portions: 8-10
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