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Food for our families
- Favorite Family Recipes
Family name navigation
Boyer/Roberts | Dietrich/Huber | Grant/Sanderson |
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Food navigation — this page
Breakfast/Brunch | Desserts | Salads
| Soups | Foods | Foods
Dietrich & Huber Families Page —
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Breakfast & Brunch —
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1 lb. — — —
1 lb. — — —
6 cups — — —
2½ cups — — —
1 — — —
2 — — —
3 tsp. — — —
dash — — —
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ground beef
roll pork sausage
water
pinhead oatmeal
large onion (chopped)
bay leaves
salt
pepper
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Directions:
Put water, salt and pepper into slow cooker, cover and heat on high for 20 minutes.
Stir in meat, onion, and oatmeal. Mix well, and add bay leaves.
Cover and cook on low for 4 1/2 hours, stirring occasionally. Uncover and, if not thick enough, cook a little longer.
Remove bay leaves.
Pour into loaf pans and refrigerate.
When ready to serve, slice and fry in a little oil until browned on both sides. This is great served with fried eggs.
Explanation:
This is an updated version of an old German recipe. My mother and grandmother used left over beef
and pork roast, which they ground, and cooked the goetta in a large pot on the stove, which required constant stirring.
They also added a bag of mixed spices, which can be omitted in the above recipe because of the spices in the pork sausage.
— Marian. |
3 — — —
1 — — —
1 — — —
½ cup — — —
½ tsp. — — —
salt & pepper — — —
oil — — —
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potatoes (coarsely grated)
egg
small onion (finely chopped)
flour
baking powder
to taste
for frying
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Directions:
Mix together all ingredients and immediately spoon the batter into a frying pan of hot oil.
Brown on both sides and serve with applesauce and a couple slices of fried bacon
Explanation:
A favorite of mine from childhood and one of the recipes I requested from my mother when I married.
— Marian. |
Desserts —
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1/2 cup — — —
3 — — —
2 tsp. — — —
2 1/2 cups — — —
2 1/2 cups — — —
1 1/2 cups — — —
4 squares — — —
3 — — —
1 cup — — —
3 tsp. — — —
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butter
egg yolks
vanilla
sugar
flour
milk
unsweetened chocolate (melted)
egg whites (beaten)
broken nut meats
baking powder
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Directions:
Cream butter and sugar, add vanilla and egg yolks.
Add melted chocolate.
Add alternately milk and flour (which has been sifted 3 times).
Stir in beaten egg whites. Add nuts and fold in baking powder.
Bake for 30 to 40 minutes in two 9 inch square greased and floured baking pans.
Frost with your favorite chocolate frosting.
Explanation:
I clipped this recipe from the newspaper in the 1940s and it has been served as a birthday cake many,
many times. This is the best chocolate cake you will ever find and has been the most requested in our family over the years.
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— Marian.
Soups —
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1 lb. — — —
3 quarts — — —
ham bone — — —
1 medium — — —
3 stalks — — —
1 tbs — — —
½ tsp — — —
1 14½ oz. can — — —
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Northern beans, dry
water
(with some meat on it)
onion, chopped
celery, sliced
salt
pepper
tomatoes, diced
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Directions:
Wash beans, cover with cold water and let stand overnight.
Drain beans, add all ingredients except tomatoes.
Bring to a boil, cover, lower heat and cook slowly 3 to 3 1/2 hours.
Add tomatoes close to the end of cooking time.
Remove bone and cut ham into small pieces.
Mash beans slightly and it's ready to serve.
Explanation:
My mother made bean soup like this and when I married in 1947 she gave me instructions how to make it. Her instructions did not
include quantities, however, "just a little of this and a little of that". Later, I found a recipe in the newspaper which called for
the same ingredients, but with quantities. So when I pass this recipe on, I give these quantities.
— Marian.
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8 — — —
2 — — —
3 cups — — —
2 tsp — — —
¼ cup — — —
½ cup — — —
½ cup — — —
2 tbsp — — —
3 cups — — —
½ cup — — —
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medium potatoes cut in small pieces
carrots, shredded
water
salt
butter or margarine
celery, chopped
onion, chopped
flour
milk
Cheddar cheese, shredded
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Directions:
Cook potatoes and carrots in salted water. Do not drain.
Saute celery and onion in butter or margarine.
Stir flour into celery and onion mixture then add milk and potatoes.
Add cheese and stir until melted.
Explanation:
The potato soup recipe came from my neighbor, who has lived across the street from me for 50 years.
— Marian. |
1 lb. — — —
1 — — —
1 — — —
1½ quarts — — —
1 — — —
1 tsp — — —
¾ cup — — —
¾ cup — — —
1 tbsp — — —
1 tsp — — —
¼ tsp — — —
1 tbsp — — —
1 tbsp — — —
10 each — — —
1 — — —
2 — — —
8 (paper thin) — — —
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lean ground beef
large onion, chopped
14 oz bottle catsup
water
10½ oz can beef gravy
Worchestershire sauce
browned flour
cold water (additional)
beef stock concentrate
or 3 beef bouillon cubes
salt
pepper
brownsugar
vinegar
whole cloves & whole allspice
bay leaf
hard cooked eggs, diced
lemon slices
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Directions:
The first thing to do is to prepare some browned flour. Do this ahead on a day when you have time to watch it. Measure about 1 and 1/2 cups of flour (it reduces in volume) into a large skillet; heat and stir on medium heat almost constantly, using a straight end stirrer, until flour has browned to a cream-in-coffee color. It takes time, so be patient. Stop when it reaches a pretty light-leather brown----you don't want scorched flour.
In heavy kettle or Dutch oven on medium heat cook and stir ground beef 2 or 3 minutes. Add onion and continue cooking and stirring about 5 minutes. Add catsup, water, gravy, and Worcestershire sauce. Bring to boiling, then reduce heat so mixture simmers gently, uncovered.
Meanwhile, stir browned flour to a smooth paste with the cold water. Pour into the soup mixture, stirring well. Use a straight-end stirring device to make sure you are keeping kettle bottom scraped clear of the thick mixture.
Add beef stock concentrate or bouillion, salt, pepper, brown sugar and vinegar. Put whole cloves and allspice into tea ball and drop into soup along with bay leaf.
Cover kettle and simmer, stirring occasionally, for about 2 hours. Remove spices and bay leaf. This soup is best cooled (uncovered), then refrigerated overnight or longer for flavors to blend. Cover when it is completely chilled.
To serve, reheat to boiling. In last 5 minutes of heating add chopped hard-cooked eggs and lemon slices.
Explanation:
I copied this recipe from the newspaper in 1974 and it has been a favorite in our family since
then.
— Marian.
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Salads —
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3lbs. — — —
6 slices — — —
1 cup — — —
3/4 cup — — —
1/3 cup — — —
2 tbsp — — —
2 tbsp — — —
2 tsp — — —
dash — — —
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red-skin potatoes of uniform size
bacon cut into small pieces
chopped onion
water
vinegar
sugar (or more to taste)
flour
salt
pepper
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Directions:
Place potatoes, with skins on, in a large pot, cover with water and bring to a boil.
Reduce heat and cook until just tender enough to pierce (15 to 20 minutes). When potatoes are cool enough to handle, peel and cube or slice.
While potatoes are boiling, fry bacon until crisp. Lift with slotted spoon onto paper towel.
Stir onions into bacon drippings and cook about 5 minutes. Pour off some of the drippings, retaining about 3 tablespoons in the pan.
Return to heat, add flour and stir to blend. Add vinegar and water, bring to a boil and cook for one minute. Stir in sugar until blended. Add salt, pepper, and bacon bits.
Pour the dressing over potatoes and serve warm.
Explanation:
German cooks were perhaps the first Europeans to explore the potential of the potato after it arrived from the Americas in the 1500s. One of the most familiar legacies of German cooks' experimentation is warm potato salad. My mother made it and her mother before her-----"cook some potatoes and slice, fry some bacon, add a little flour, etc." After a little experimentation of my own, I have come up with the above quantities.
— Marian. |
16 oz — — —
1 cup — — —
1 cup — — —
1 cup — — —
1 cup — — —
4 oz. — — —
3/4 cup — — —
1/2 cup — — —
2 tbsp. — — —
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sauerkraut, drained
grated carrots
chopped celery
chopped bell pepper
chopped onion
diced pimentos, drained
sugar
vegetable oil
white vinegar
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Directions:
Mix sugar, vegetable oil, and vinegar together and pour over vegetables which have been combined in a large bowl.
Cover and refrigerate at least 8 hours before serving.
Explanation:
A new twist on an old German favorite----sauerkraut
— Marian. |
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