With the beginning of Lent just alittle over a week away, I decided to share some Of my families favorite Lenten dishes with ya’ll. I hope ya’ll give this a try and let me hear from as to what you think of the dish.
8 (or more) crushed garlic cloves 1/2 cup dry white wine 4 tsp. dried parsley (or 1/4 cup fresh) 1/4 cup lemon juice 1/2 tsp. salt 1/4 tsp. fresh ground pepper 1 lb. package of angel hair pasta, cooked and hot
Since Tim’s Great Grandmother, Big Nan was from Germany. I decided to try this year to see if I can copy some Big Nan’s recipes and jar a few memories of some of Tim’s Christmas’s as a child.
I am planning on serving Fried Red Cabbage, and I am going to be making Stollen for the first time ever.
Sauteed Red Cabbage
This can be done a day ahead. Since it keeps well, it is a good candidate for doubling, and a good dish to prepare at holidays.
1/4 pound thick bacon, chopped
1 large onion, chopped
1 medium tart apple,cored and cubed
Small red cabbage, about 1 to 2 pounds, grated
1/2 cup apple cider vinegar
1 cup water
1 teaspoon salt
Fresh black pepper
Cook bacon over medium heat in a 4 quart Dutch oven. When beginning to brown, stir in onion and apple. Cook until onions are soft, about 10 – 15 minutes.
Mix in cabbage, white wine and water. Cook over low heat, covered, until cabbage is soft, about 30 minutes. Season with salt and pepper.
This was one of mom’s favorite cookies. I created this recipe for her many many years ago. I hope ya’ll give them a try and let me hear from you.
Mom’s Favorite Molasses Cookies:
3/4 cup unsalted butter, melted
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour, sifted twice
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
about 1/2 cup sugar for sprinkling on top
In a medium bowl, mix together the melted butter, 1 cup sugar, and egg until smooth. Stir in the molasses.( TIP: Spray the measuring cup with cooking spray tohelp get the molasses out easier.) Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining sugar. Place cookies 2 inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks. This recipe will make about 3 dozen cookies. Store in air tight container.