This recipe was misfiled with the vegetables, which makes me wonder if the original owner had used it and put it away wrong? And I wonder if it was good….
If you prefer stuffed spareribs here is a very good way to prepare them. I’m not so sure about the prunes, but they could add a sweetness to the savory flavors of the meat and onion.
2 sections of spareribs
2 cups bread crumbs
2 tabelspons melted butter
1 small onion, minced
2 cups stewed prunes
Salt & pepper
Pour melted butter on the bread crumbs, add seasonings, onion and pitted prunes. Moisten with the liquid in which th prunes were cooked. Spread this dressing on one piece of spareribs and place the other section on top. Dust with flour and season with salt & pepper. Brown under the broiler or in a hot oven. Reduce the temperature to a moderate heat and continue cooking until the meat is tender, about one hour.
I’m not completely sure how this should be described. It is called a stuffing, but it isn’t a typical “stuffing” with bread, bread crumbs or really any of the expected stuffing type ingredients. And I’m wondering if you are making fish, do you roll this into the fish like a pinwheel, in a loop, use a whole fish…? I can’t even start at how to stuff eggs except like deviled eggs. :-) If you make this, please let us know how you did it and how it turned out!
Spinach Stuffing for Eggs or Fish
Melt 2 Tbs butter, stir in 2 Tbs flour, 1/2 tsp salt, 1/4 tsp paprika. Add 1 1/4 c half & half. Cook & stir until thickened. Add 1/2 c shredded cheddar cheese, grated peel & juice of 1/2 lemon. Stir until cheese melts.
Add 1/3 c to 1 pkg drained chopped spinach & 2 Tbls finely diced green onions. Roll in fish or eggs. Top with sauce. Bake fish 30-35.
A soufflé can be sweet or savory, in this case it’s savory. Made by combining two components – flavors and beaten egg whites – it takes its name from the French and means something like “breathed into.” This makes sense as the egg whites are beaten to soft peaks to provide lift and there is no other rising agent added. There was a popular TV trope in the 50s and 60s of a young housewife making a soufflé for her husband’s boss coming for dinner and the soufflé either fell or was hard as a rock. Certainly, you need to be careful when combining the flavor and egg white components because you don’t want to knock out any air from the beaten egg whites, and you don’t want to bang it onto the counter when you take it out of the oven, but the trope of the soufflé falling is a myth. A soufflé naturally falls as it cools, so they should be served while hot.
You will note that this recipe does not actually include any eggs. I don’t know if this is an error by the original writer or this is a “mock” soufflé.
Souffled Zucchini 350° 25 min
4 medium zucchini – cook & mash
Saute 2 small fine chopped onions in 3 Tbls oil until soft. Combine with zucchini
Stir in 1/2 c buttermilk pancake mix
1/4 c parmsan cheese
1 16 oz cottage cheese
1 tsp dried dill
1 Tbls fine chopped parsley
Salt & pepper to taste
Grease 1 1/2 qt baking dish. Dust with 1/4 cup Italian seasoned dried bread crumbs. Pour in mixture. Bake 350° 25 minutes.
For me, this one would be a pass. I don’t love sauerkraut and I really don’t love tomatoes. BUT, someone might enjoy this. It seems a bit like a dish pulled together by looking at what was in the cupboard and getting creative. Maybe a Depression Era casserole to feed a hungry family. The note to use chicken fat or oil also hints at that – fats were saved because it was cheaper than buying oil or lard. The recipe is rather scant on instruction and also isn’t completely clear to me.
Sauerkraut & Tomato Casserole (good)
Wash sauerkraut – drain (1 can)
Saute onion in chicken fat or oil
Add 1 can stewed tomato, sauerkraut, brown sugar. Cook for few minutes. Place in casserole & bake 1/2 hour longer