Believe it or not, I haven’t tried this recipe. My mom said Grandma used to make it all the time when she was growing up and was a favorite among all the kids.
- 1 pound hot dogs,chopped fine
- ½ cup grated sharp Cheese
- 2 hard boiled eggs,chopped fine
- ¼ cup Chili Sauce
- 2 tablespoons mustard
- ½ teaspoon garlic salt
- 8 split and buttered hot dog buns
- Chop the hot dogs and shelled boiled eggs fine
- Mix in the rest of the ingredients
- Fill the buttered buns with the mixture
- Wrap in foil
- Bake in a 375 degree pre-heated oven for 10-12 minutes OR bake on the grill until heated clear through
This recipe was given to me by Geesjen Doddema. I haven’t tried it yet but I’ll make sure Kara adds it to our menu this week.
- 250 grams (1 Cup) pork steak (strips or pieces)
- 1 big onion
- 1/2 packet dry onion soup mix
- 1 zucchini
- 200 grams (1 Cup) unwhipped cream
- 150 grams (1/2 Cup) rasped cheese
- >Cut the steak and onions in slices, fry that in a frying pan
- Cut the zucchini in slices
- Preheat your oven at 200 degrees C (400 F)
- Grease an oven dish (casserole dish) with butter or margarine
- Spread the meat and onions over the bottom of the oven dish
- Divide the dry soup over the layer of meat and onions
- Add the zucchini slices roofing-tile-like
- Pour unwhipped cream over the zucchini
- Divide the rasped cheese on top
- Bake for 30 minutes
I don’t know how many servings this makes but I imagine my family will have to double and triple this to feed 8. I look forward to it though. Thanks Geesjen!
Our friend, Kim Lindholm, provided us with this holiday favorite.
- 17 lbs ham with bone
- 1 can pineapple chunks
- 1 C brown sugar
- 1 C honey
- Bake in covered pan at 350F for 2 hours.
- Drain pineapple chunks.
- Use 1 C pineapple juice into saucepan.
- Add brown sugar and honey.
- Bring to a boil.
- Stir until mixed well (about 10 minutes).
- Place pineapple chunks around/on ham and pour sauce over ham.
- Cook for an additional 4 hours basting ham every 1/2 hour.
- Let ham sit for 10 minutes before cutting.
Tip: For cooking ham, 22 minutes for every pound.
Here is a great recipe for the fall since it is at the end of hunting season. This hunter’s dish was made with venison in the past. However, venison is not readily available in the Netherlands so stew meat is usually used today.
This is usually served with cooked red cabbage.
- 1 pound of stew meat or venison cut into small stew sized pieces.
- 3 onions, sliced very thin
- 2 large tart apples, Granny Smith variety works great. Peeled and sliced.
- 12 medium potatoes, boiled and mashed
- 2 tablespoons butter or margarine
- 1 tablespoon Maggie or Worcestershire sauce
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon pepper
- Bread crumbs
- sauté the onions in butter until transparent
- add the meat and brown
- add seasonings, Worcestershire sauce and 1 cup of water
- simmer in covered pot until meat is tender, at least an hour
- boil the potatoes in an other pan and mash, salt to taste
- in a buttered ovenware dish place half of the mashed potatoes
- add the stew meat and cover with apple slices
- add the rest of the mashed potatoes making sure that all the meat etc is covered
- sprinkle with bread crumbs and dot with butter
- bake at least for 30 minutes in 350 degree oven
Kara made this for dinner this past weekend and I was blown away. Usually my kids aren’t picky but they made sure to make an exception with this one. If you’re kids are picky, save this for your significant other because they’re sure to enjoy it. Sidenote: the kids thought the large shells would be great for mac-n-cheese.
- 2 tablespoons olive oil
- 3/4 pound sweet Italian sausage, casings removed
- 2 cups chopped onion
- 1 large eggplant, cut into 1/2 inch cubes (about 7 cups)
- 1 1/2 teaspoon salt
- 3/4 teaspoon crushed red pepper
- 2 tablespoon minced garlic
- 1/2 cup ricotta or mascarpone cheese
- 12 ounce fresh (or frozen) spinach, squeezed dry and chopped (about 2/3 cup)
- 1 cup grated parmesan cheese
- 1/4 teaspoon sugar
- 1/2 (12 ounces) package jumbo pasta shells (about 18 shells)
- 2 cups Italian crushed tomatoes
- 3 cups heavy cream
- 1/4 cup chopped basil
- 4 ounces grated fontina (or packaged Italian cheese blend) cheese
- In large skillet, heat tablespoon of olive oil over medium-high heat and saute sausage until golden brown. Stir to break up pieces for about six minutes.
- Add half chopped onion and the eggplant, season with salt and 1/4 teaspoon of crushed red pepper. Cook until vegetables are lightly carmelized and very soft.
- Add one tablespoon of garlic and cook for one minute.
- Remove from heat. Transfer to large bowl to cool.
- When mixture has cooled, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup parmesan cheese and sugar. Stir until combined.
- Lightly grease 9×13 casserole. Set aside.
- Bring large pot of salted water to a boil and cook the pasta shells until al dente for about 10-12 minutes.
- Drain and rinse shells under cold water. Pat dry.
- Stuff shells with the sausage eggplant mixture and place in casserole dish
- In a large saucepan, heat remaining olive oil over medium-high heat.
- Saute remaining chopped onions until translucent (about 4 minutes)
- Add remaining tablespoon of garlic and cook until fragrant.
- Add crushed tomatoes, salt, and remaining 1/2 teaspoon of crushed red pepper. Cook for 5 minutes.
- Add heavy cream and cook until sauce is reduced in volume by about a 1/3 (20 minutes).
- Preheat oven to 350F.
- Add basil to sauce.
- Pour sauce over shells and sprinkle with Italian cheese blend and parmesan.
- Cover casserole dish with aluminum foil and cook for 45 minutes.
- Remove foil and continue baking until sauce is lightly browned and bubbly (about 15 minutes).
- Let stand for ten minutes before serving.