Wednesday, April 9, 2014

Halushki and Pickled Eggs and Beets for the Shelter

It's Spring so that means pickled eggs and beets to me. I made forty quarts of these for the shelter.

You can find my recipe here:

They are a bit messy!

These are always best made a day or so before serving.

I could have used some help peeling 8 dozen eggs.  Of course they did not peel easily.  I boiled them a day ahead of time, then I cracked them all and placed them in a pot of hot water which made some of them easier to peel.  Oh, I did use baking soda in the water too.  Do you have a full-proof way to peel hard boiled eggs?

I will give you the recipe for halushki using 1 head of cabbage.  I used 10.  Melt 1 stick of butter in a heavy pot.  Add 1 head of cabbage cut into 1X2 inch pieces.  Sprinkle with salt and pepper.

Add some savory, mace, white pepper, salt, sugar, marjoram, coriander, onion pwd. and garlic powder.  Use about 1/2 tsp. of each except for sugar, use about 2 tablespoons of it.

Sprinkle in about 1 tsp. of cracked black pepper.

Cook over medium high heat until the cabbage starts to brown.  Add about 1 cup of beef broth and 2 tablespoons of vinegar.  Stir occasionally. Cook just until cabbage starts to soften.  You don't want mushy cabbage.

I put the cooked cabbage in the shelter containers.

Slice some kielbasa or ham and saute' it in a heavy pot in a bit of oil.

Boil 1 bag of egg noodles.
Put your beets and eggs in the fridge in a sealed container until ready to serve.

Add the sausage and the drained noodles to the cabbage.

Stir well to combine and keep warm until serving. The guys should just be digging into all of this just as I finish this post.  It's very satisfying to be able to feed so many people.